Rakhee Chowdhary has over 8 years of experience in sustainable agriculture and natural farming. If there is one word to describe my organic story today its “ evolving”.

Rakhee chowdhary has over 12 years of experience in Healthcare Sector an Alumni of Indian Institute of Health Management & Research. She has been Extensively engaged in Healthcare Operations, Marketing, Sales & Brand Management, Quality and Human Resource with a complete insight into establishing new market & business development.

In her precious assignments she had let the development and piloting of knowledge based products of Public Health / Hospital’s Planning Division, Technically supervised the quality process and outcomes of projects.

During September 2006-2008 she was secretary Indian Women Association Republic of Mauritius, IWA (Indian Women Association Mauritius, is a Voluntary body of Indian Women in Mauritius under the Chairpersonship of the wife of High Commissioner of India to Mauritius. The role was to bring Indian community together by giving them a platform to connect, support and network with other which living in Mauritius. She was responsible to conduct social, cultural, educational and philanthropic activities and other services.

She is Managing Trustee of Ramnath Ramswaroop Chowdhary Charitable Trust, to start the work towards empowering, especially the women and girls through skills and knowledge development and enhancing artisanal and business skills.

My Introduction to growing my own food though started way back when I was a child and started before even I started growing. Like most other kids I also wanted to become management professional and get into Administrative Services, but as I grew up, my focus shifted. My father has been my role model. He started his entrepreneurial journey just at the age of 17 years.

I quit my corporate job as I had this strong urge to do something different. Although nature has been my inspiration throughout, on a serious note, Rakhee’s Organics came into existence after we witnessed an increase in the shift from regular to organic products.

I will be honest; back in the days I associated the word “Organic” with the food only my grandfathers grew on sustainable way.

Why Organic Agriculture is important for our health and the future of our world for many reasons. It’s needed to sustainability feed the world. It carries far fewer toxic pesticides residues, and is grown using Non-GMOs’s. It does not poison farm workers or the microorganisms living in the soil that produce healthy, drought resistant crops. Organic farming is also better suited to climate change, protects bio-diversity, enhances soil fertility and to top it all organic foods are more nutritious and taste better.

But without pesticides and other tools known for producing high yield agriculture would Organic food really be able to produce enough food to feed people? Many studies from around the world show that organic farms can produce about as much if not more food than conventional farms. It may take several reasons for farmers to learn the new ways and see success, but as the soil and bio-diversity recover, yields go up.

Back then the number of organic foods in market shelves was a fraction of what it is today. They were different to find outside of specialty food stores, not to mentions three times the price. But as market available now organic cost significantly more, my aim was to make it available at affordable prices.

Coincidently enough, it was around that time that I decided to change career entirely and pursue my true passion for food and nutrition. As part of this journey, I quickly realized food is so much more than fuel. The food we eat not only nourishes every living cell in our body but also becomes part of us. Once I made this connection, organic foods seemed to make their way into my life frequently than they ever had before. Suddenly committing a little more of my time and energy to organic/natural foods seemed like a good investment in my health.

What appealed to me about organic foods that had more to do with me and my family’s personal health initially and wanting to minimize my exposure to chemicals and GMO? But, as the visibility, availability and affordability of organic grew around me by growing on my own, so did my awareness of two other big-time benefits of eating & growing organic: protecting and improving the health of our environment and our animal taught me a lot.

The problem with organic food is that they don’t seem to last as long as their chemically treated counterparts; non-organic produce is altered to look better and seen fresher longer. Non-treated fruits and vegetables are vulnerable to the elements and bacteria build-up which causes them to have a shorter lifespan (but this is how food was meant to be consumed: ripe and fresh)

The researcher found a range of antioxidants being “sustainable higher” between 19% and 69% in organic food.

I am guessing my organic story is similar to a lot of others. What initially began as an effort to protect my own health grew into something much bigger-a conscious choice to also support the health of our surroundings and our food supply. We have ways to go before we live in a place when plants aren’t genetically modified or sprayed with chemicals, when our animals aren’t pumped full of hormones and fed mass quantities of antibiotics, and where our precious natural resources aren’t turned into fertilizer, but it certainly feels like we’re moving in the right directions.

I slowly transitioned into organic during when I read about chemicals being sprayed onto food crops. People spraying those chemicals wear protective gear, yet somehow that same produce is marketed as “food” and safe for human consumption. At that time I thought Organic was a marketing strategy to change people more money for produce so they could feel fancy. It wasn’t until, I Started thinking about the supply chain of food, that I finally understood organic wasn’t all about being fancy, quite the contrary, it was about going back to basics. I started exploring the world of organic produce.

So in 2017 I rolled up my sleeves and started Rakhee’s Organic Project. We are committed to making positive impact in our food supply because we understand what we eat matters.