ingredient information
Vegetables Broth Organic
When the word Vegetable(s) are used, There is a list to the right if not here are some of the Vegetable(s)used Asparagus ,Avocado, Bell peppers, Broccoli, Brussels sprouts,Cabbage, Cauliflower,Celery ,Collard greens ,Cucumber ,Eggplant ,Fennel bulb, Garlic, Green beans, Green peas, Kale ,Leeks, Mushrooms, Crimini Mushrooms, Shiitake,Mustard greens, Olives, Onions ,Parsley, Romaine lettuce, Sea vegetables ,Spinach, Squash, summer Squash, winter Swiss chard ,Tomato, fresh Turnip Greens. Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. Before a product can be labeled "organic," a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified,