摘要：Organic foods are herbal and animal foods which could not be used genetic engineering, artificial fertilizers, insecticides, pesticides and fungicides, growth hormones, antibiotics, preservatives, coloring agents, food additives and packaging materials for growing and processing them. In recent years, the production and consumption of organic foods have been increased dramatically. In some studies founded that reasons of the main drivers of organic food sales that the growing demand for foods that are healthful, tasty and environmentally friendly by the consumers. However, the results of the researches of the properties of organic foods those are quite conflicting. The production principles of organic foods and the differences in nutritional value, food safety and taste between the traditional and organic foods were discussed in this review article.
