Organic does cost more.

It costs more for us to source, more for us to make, and more for you to choose. We know that in today's world that matters.

But the truth is, for us, organic was never really a decision to be made.

It is the only way we would ever do this.

Long before there was a product, a label, or a certification, this was already our way of life. It is the way we eat, the way we think, and the way we believe the land should be treated. It reflects what we value in our own home and what we feel comfortable giving to the people we love. So when it came to creating this, there was not even a discussion about whether to compromise on standards or find an easier alternative.

Once you truly understand what intensive conventional farming asks of the land, it becomes very difficult to look away.

The repeated use of synthetic pesticides and herbicides may help maximise short term yields, but it leaves a lasting burden in the soil, in surrounding waterways, and within the wider food chain. The evidence around pesticide exposure and long term health is not something we are willing to ignore. What we put into our bodies, and into the earth, should be considered with care.

One practice organic certification removes from the picture entirely is pre-harvest desiccation. In conventional oat farming, glyphosate is routinely sprayed on the crop shortly before harvest, not to kill weeds, but to dry the crop uniformly so an entire field can be mechanically combined on the same day. It is an industrial logistics tool, and it leaves residues in the grain. UK government testing found glyphosate in nearly half of domestic cereal crop samples across oats, wheat and barley. The EU banned the practice in 2023. In the UK, the licence is currently under review.

Organic certification prohibits it entirely.

And the effects of how we farm reach further than the crop itself.

Soil is fungi, bacteria, worms, minerals, roots, moisture, and countless microorganisms working in relation to one another. It is the foundation that allows food to be grown with integrity. When you replace that with synthetic inputs, something in the system breaks down. We have never wanted to build on ground that is being depleted rather than cared for.

The insects, birds and pollinators that belong to a healthy field are part of how farming works, not separate from it. Their decline over the past few decades tells you something about the direction things have gone.

Organic certification covers what happens in the field. What happens after harvest is a different question.

Most organic oats on the shelf are still kilned after harvest, heat-treated in processing, which deactivates their enzymes and locks in their phytic acid. The certification that protects them at the farm level does not extend to how they are processed. Ours are organic and sprouted, which addresses both.

We are certified by the Soil Association, the benchmark for organic standards in the UK, so every claim we make is independently verified. The Soil Association certified Kelda's parents as among the first commercial licence holders in the country in 1984, and is today the organisation leading the campaign to ban pre-harvest glyphosate desiccation in the UK. That certification matters to us because it gives clear external accountability to values we already live by: care for the body, respect for the soil, and responsibility to the land and everything it sustains.