Good afternoon,

Now that all meat is gassed and gasified, this is also increasingly the case with vegetables. Vegetables that are not packaged in this way are now increasingly showing white powdery residues. This is particularly noticeable with cherry tomatoes.

Question 1: What is this? Have the vegetables been bathed in chemicals or........?

Furthermore, I have heard - I think from a reliable source - that potatoes are all bathed in chemical broth anyway, so that they don't start to germinate?

Question 2: Is this just a rumor, or is there some truth behind it?

Question 3: Is it really still legal for organic products to be gassed and gassed and then still be considered organic?

Just an observation: Chicken breasts bought at the counter are so big and round, the chicken from which these breasts come must hardly have moved in their short life.

All this food stuff is getting more and more dramatic and in the meantime everyone knows that organic is not always organic. BIO highly poisoned with dioxin?????? Organic food sells well and is expensive, but that is the only constant. Unfortunately, the BAG has a hand in this, and there is probably some sponsorship behind it. The latter is general and not just limited to Migros, but rather to food multinationals such as Nestle and Co.

Unfortunately, there are STILL too few farm stores, but this will become more and more common, fortunately for consumers.

Kind regards
Walter Heid