The offer of organic flour is increasingly vast, both for the professional and domestic sectors. Often his choice is dictated by particular attention to ecological and healthy issues, but the complexity of this topic escapes most. Let’s find out how the reality of the organic world works and how it affects the flour sector.
Organic, from philosophy to certification
When we talk about organic we often think about the use of natural techniques and substanceswhich undoubtedly represent an important element.
However the philosophy behind organic production is not only based on the renunciation of conventional fertilizers and pesticides, but embraces a broader vision of an agriculture that respects the environment and follows the rhythms of nature. In fact, the European directives for organic produce require management according to dictates that aim to improve biodiversityas well as the quality and fertility of the soil.
For this reason the relevant certification does not only guarantee theabsence of pesticide and chemical fertilizer residuesbut also a more sustainable cultivation process compared to most conventional alternatives.
What does the organic label mean for flour: cultivation methods and traceability
In the case of flour, the organic certification implies a series of guarantees relating to the wheat used for productionboth with respect to the way in which this is cultivated and the processing by the mill:
The organic cultivation method is therefore based on better land managementwhich often includes crop rotations. Natural pesticides and fertilizers are selected in order to minimize residues in the soil and in the wheat produced. Furthermore, one is planned clear traceability of the raw materials useddocumented and verified by the certifying body, which guarantees greater safety of the flours.
In essence it is about an agriculture attentive to the quality of the crops but also to production processes and their environmental impact.
What advantages do organic flours offer compared to conventional products
Choosing organic not only guarantees the protection of the territory. Another important advantage concerns the health of consumers and workers. The limited use of natural fertilizers and pesticides, in fact, combined with the choice of substances that leave minimal residues in the soil and in the finished product, offers an additional guarantee for the health of buyers. Likewise it guarantees the well-being of agricultural workers.
On the level of quality of the finished productthere are no unique search results. However some studies have found better nutritional properties for organic flours (AA.VV. Quality and Yield of Wheat Grown Under Organic and Inorganic Nutrients Management2023). Among these stand out greater quantities of zinc and potassium compared to conventional alternatives (AA.VV. A comparison of the nutritional value and food safety of organically and conventionally produced wheat flours2013).
The performance of organic flour compared to conventional solutions
In organic farming, but only organic products. The latter, however, by their nature, produce a lower release of active ingredients (such as nitrogen and potassium) in the soil, and consequently the wheat plant benefits from a lower absorption of these nutrients, which are functional to its growth.
Also for this reason, wheat grown organically it cannot (and should not) have the same technical characteristics as that grown conventionally. It follows that even flours obtained from high quality organic wheat they often do not reach particularly high protein levels ideal for some types of preparations, and performances equal to conventional flour; an aspect to take into account in artisanal and industrial production.
Furthermore the climatic variations relating to temperatures, precipitation and humidity levels always have a impact on the characteristics of the finished product. For organic wheat, which is grown without the use of products that better combat diseases or pathogens that can attack the plant in situations of this type, this effect can be amplified.
THE professional flour producers however, they offer specialized organic ranges which, thanks to careful control both in the field and in the milling phase, have qualitative characteristics constant and stable. Using selected grains And constantly updating the blends based on the quality of the harvest, these companies can guarantee ahigh reliability in results also for those who choose to use organic flours.
Furthermore for improve the quality of crops And support plant health during growth, they can be used ad hoc agronomic techniques. Among these they stand out the selection of previous crops in crop rotations, the choice of varieties more resistant to diseases and climatic changes, but also special precautions for preparing the soilwhich help make naturally present nutrients available. All these activities have a direct positive effect on the quality of the cultivated wheat and consequently also on the flours produced.
