Grain is the main ingredient of bread and the purity of the grain is the most important factor with regard to the quality of bread and grain products in general. Sweetbread, cakes and biscuits, on the other hand, usually contain sugar and fat as the main ingredients. Besides this, bread made from organic grain is usually better for the environment than other types of grain, especially if the grain has not been transported over long distances. Pollution due to transport can outweigh all the benefits which organic production can provide. Therefore, it is important to know the origins of the grain that is being used for baking. The problem is that information about the transport of grain is usually not readily available. Most of the grain used in Iceland is imported, although this is changing due to the increased Icelandic cultivation of barley, rye and now also wheat. The grain produced in Iceland is, in this case more environmentally friendly than the imported product. For the production of organic grain, neither preventive chemicals, nor other E-chemicals are used. Only organic fertilizer is used. In most people’s opinion, organic food is the much healthier option.It is illegal to advertise food as organically grown unless the strict demands of the EC directive concerning organically cultivated foods have been fulfilled. The certifier, ‘Tún’, in Iceland, is a member of IFOAM, an international organisation that certifies organic foods.

Supervision of the safety of grain sold in Iceland is in the hands of the Icelandic Food and Veterinary Authority.

Feb. 22, 2014
Guðrún Arndís Tryggvadóttir, Ingibjörg Elsa Björnsdóttir „Brauð og korn á Náttúrumarkaði“, Náttú Feb. 22, 2014 URL: [Skoðað:June 12, 2024]
Efni má nota eða vitna í samkvæmt almennum venjum sé heimilda getið með slóð eða fullri tilvitnun hér að ofan.
skrifað: Nov. 2, 2007
breytt: March 28, 2014