Organic Farming is an alternative agricultural system that originated early in the 20th century as a reaction to the rapidly growing farming practices, where the use of synthetic fertilizers and pesticides was on rising abnormally.
Organic farming relies on fertilizers of organic origin such as compost, green manure, bone meal, biofertilizers, etc. It emphasizes techniques like crop rotation and companion plants, biological pest control, and fostering insect predators. In general, organic standards are designed to expand the use of naturally originating substances while prohibiting synthetic inputs.
IFOAM (International Federation of Organic Agricultural Movement) has reported that the demand for organic food has grown rapidly, reaching 63 billion metric tons under organic cultivation worldwide in 2012. In 2016 approximately 578 million hectares worldwide were farmed organically.
KEY BENEFITS OF ORGANIC FARMING / ORGANIC PRODUCE
- Ensures long-term fertility of soils.
- Improves and maintains organic matter, soil flora, and fauna.
- Improves the water holding capacity of the soils.
- Protects the environment, minimizing soil degradation and erosion.
- Decreases water and environmental pollution.
- Organic farming benefits the farming community with a higher realization of this produce.
- Organic foods are toxins-free and develop a strong immune system.
- Antioxidants in organic food improve human health.
- Organic foods are much richer, flavorsome, nutritious, and nourishing.
- In the present day world, it is essential to keep up the natural balance at all costs for the consistent and continued coexistence of life and development. Organic farming carries this motto at its core.