Nothing less than a miracle takes place at above 60° N in Finland each spring as the cornfields reappear from beneath virtually one metre of snow and from the ravages of -30°C or more. The long winters are nature's way of giving the soil a complete rest, rejuvenating it and inhibiting harmful pests and microbes. This, coupled with the warmth and light of the gentle spring sun, helps farmers till the land, just as their fathers did before them. Although short, the growing season is extremely intense. In northern Finland the sun never quite sets during the summer.

Finland's remote position has taught the Finns how to produce their own food using their own ingredients and methods. Nowadays, however, Finland's natural, unspoilt conditions and remoteness have become its greatest asset. Although there is no shortage of food in Europe today, quality is lacking. Foodstuffs grown in Finland offer discerning consumers the ecological and health values they expect from their food, with respect to both nutrition and purity. The long days of intense light help enhance the quality and flavour of Finnish vegetables, giving them some of the highest sensual values for taste, aroma and composition in Europe.

Finland is the world's northernmost grower of bread grain. It is also home to some of the purest arable land in Europe, and only one harvest is obtained each year. Of the area under cultivation in Finland, over 100,000 hectares is organically farmed. Finland has over 4,000 organic farms, 4% of all farms.