Prema Organics produces its own fresh organic produce and also sources organic products locally nationally and internationally for both improt and export. Our range far extends what is on the website so feel free to click here drop us a line if you have any queries.

Our products are grown and processed without the use of chemicals, fertilizers or GMO’s. They are assessed against a strict set of Organic Standards, which requires the ingredients in food and drinks to be certified as organic before the products can be labelled and sold as organic.

Organic foods contain NO artificial additives, flavourings or preservatives. They contain no hydrogenated fats, have lower nitrate levels and some produce has been shown to have a higher vitamin and mineral content. There has been NO USE of artificial pesticides or fertilizers, toxic chemicals or anti-biotics in the production of certified organic produce. There is also no use of Genetically modified Organisms (GMO’s). PO

The only way to be sure you’re getting 100% organic produce is to buy from an ‘organic certied grower’. Prema Organic’s farm at Narrogin in Western Australia is free from any dangerous chemical and pesticide contamination and is producing non-genetically modified organic fruit and vegetables to supply the rapidly expanding organic food market.

The Narrogin Farm has been awarded the highest organic certification rating from the Biodynamic Research Institute. Produce from the farm has been granted the use of the Demeter Trade Mark label, which is recognised worldwide as the foremost yardstick for rating chemical free organic products.

1) What is Organic Food?

Organic refers not to the food itself, but to how it is produced. Organic food production is based on a system of farming that maintains and replenishes the fertility of the soil. Organic foods are minimally processed to maintain the integrity of the food without artificial ingredients, preservatives or irradiation.

2) How is "certified organic" food different from other organic food?

"Certified Organic" means that the food has been grown according to strict uniform standards which are verified by independent state or private organizations. Certification includes inspections of farm fields and processing facilities, detailed record keeping and periodic testing of soil and water to ensure that growers and handlers are meeting the standards which have been set.

3) Who regulates the certified organic claims?

The federal government set standards for the production, processing and certification of organic food in the Organic Food Production Act of 1990. A National Organic Standards Board was established at that time and now is developing the guidelines and procedures which will regulate all crops from produce, grains, meat, dairy and eggs to processed foods. The United States Department of Agriculture oversees the program.

4) Is organic food completely free of pesticide residues?

Organic food is not produced with toxic, synthetic pesticides and fertilizers. However, there are some instances where residues may be carried to organic fields from neighboring conventional farms and environmental pollution.

5) Do organic farmers ever use pesticides?

Yes. However, only natural pesticides are permitted with restrictions as a last resort when growers are threatened with crop failure. Organic farmers' primary strategy is "prevention." By building healthy soils, healthy plants are better able to resist disease and insects. When pest populations get out of balance, growers will try various options like insect predators, mating disruption, traps and barriers. If these fail, permission will be granted by the certifier to apply botanical pesticides under restricted conditions. "Botanicals" are derived from plants and are broken down quickly by oxygen and sunlight.

6) Is organic food better for you?

There is no conclusive evidence at this time to suggest that organically produced foods are more nutritious. However, well-balanced soils grow strong, healthy plants which many believe taste better and contain more nutrients. Many restaurant chefs across the country are using organic produce because they think it tastes better. Organic growers often select varieties to grow for their flavor, not only their appearance.

7) Why does organic food cost more?

It doesn't really. Prices for organic foods reflect many of the same costs as conventional foods in terms of growing, harvesting, transportation and storage. Organically produced foods must meet stricter regulations governing all these steps so the process is often more labor and management intensive, and farming tends to be on a smaller scale.
There is also mounting evidence to suggest that if all the indirect costs of conventional food production (cleanup of polluted water, replacement of eroded soils, costs of health care for farmers and their workers) were factored in to the price of food, organic foods would cost the same, or, more likely, be cheaper than their conventional counterparts.

8) Isn't organic food just a fad?

Not a chance. Sales of organic food and products totaled $3.5 billion in 1997and are expected to reach sales of nearly $4.7 billion in 1998. The market has grown at an average rate of 26% per year. The adoption of national standards for certification will open up many new markets for U.S. organic producers.
Today, approximately 3% of the U.S. food supply is grown using organic methods. By the year 2000, analysts expect that to reach 10%. World wide, there are now almost 600 organic producer associations in 70 countries. Nations like Japan and Germany are fast becoming important international organic food markets.

9) Where can I find organic foods?

Organic foods are found at natural foods stores, health food sections and regular produce departments of supermarkets, farmers' markets and by mail. There is an increasing variety or organic processed foods making their way to markets: baby foods, cereals, snacks, cookies, juices, peanut butter, yogurt, soups and even frozen meals