According to the International Federation of Organic Agriculture Movements (IFOAM), Organic agriculture is a “production system that sustains the health of soils, eco-systems and people. It relies on ecological processes, biodiversity and cycles adapted to local conditions, rather than the use of inputs with adverse effects. Organic agriculture combines tradition, innovation and science to benefit the shared environment and promote fair relationships and a good quality of life for all involved”. According to FAO, “Organic is a claim on the production process rather than a claim on the product itself”. National Organic Program (NOP) of United States Department of Agriculture (USDA) defines ‘Organic’ as “a labeling term that indicated that the food or other agricultural product has been produced through approved methods that integrate cultural, biological and mechanical practices that foster cycling of resources, promote ecological balance, and conserve biodiversity”.