Agri 2 – Introduction to Organic Agriculture

I. Modified True or False. Write true if the statement is correct and change the underline word if
otherwise.

1. When equipment is not exclusively used for organic products, the equipment should be
properly cleaned before processing organic products.

2. The integrity of the organic product must be changed on the processing period.

3. Organic produce shall not be mixed with non-organic produce.

4. Organic and non-organic products shall not be stored and transported together except when
physically separated and labeled.

5. Organic products must be protected at all times from contact with materials and substances
not permitted for use in organic farming and handling.

6. Storage areas and transport containers for organic product should be kept dirty using
methods and materials permitted in organic production.

7. Primary methodology of pest management is the disruption and elimination of habitat and
access to facilities by pest organisms.

8. The same ingredient in one product shall not be derived from both an organic and non-
organic origin.

9. The use of synthetic materials is classified as organic products.

10. To identify the classification of the products, it should be unlabeled.

II. Identify wether food quality or food contamination.

1. spoiled food

2. fresh free pesticides vegetables

3. moldy bread

4. cleaning the ingredients before cooking

5. food change its natural color the next day

6. presence of bubbles and soury taste of food

7. unpleasant food odor

8. food develop rancidity

9. cleaned and properly cooked root crops

10. reheat several times left over foods

III. Enumeration. Enumerate the following.

1 – 5 – Examples of food additives not accepted as ingredients for quality cooking.

6 – 10 – Examples of healthy way of cooking leafy and fruit vegetables.