2. INTRODUCTION
“ TO eat is necessity but to eat intelligently is an art”
-Francois DE La Rochefoucauld
“Organic produce is the way food supposed to be grown in a natural way”
-Josh Falk, a resident of central Oregon.
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3. WHAT IS ORGANIC ?
Walter Ernest Christopher James, better known by his title, Lord North Bourne , who first
used the term "organic farming" in his 1940 book "Look to the Land”.
The term “organic” referred simply to a preference for fresh, locally-produced fruits and
vegetables, grown with minimal chemical fertilizers and pesticides.
Laurie Demeritt points out, “The word ‘organic’ has become synonymous with ‘health’ and
‘healthier lifestyle’.
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4. CONVENTIONAL FARMING METHOD
Conventional farming, also referred to as industrial farming.
The goal is to squeeze as much production out of the land as possible in the most efficient way.
In order to maximize profits.
It is often said that organic farmers feed the soil, while conventional farmers feed the plant.
This is because conventional farmers do not try to build up the soil with healthy plant nutrients for
long-term crop production, but instead apply chemical fertilizers containing nutrients that the crops
can utilize immediately.
Other chemicals are used as herbicides and pesticides to prevent from weeds, disease, and insect
damage.
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5. WHY ORGANIC ?
Supporters say organic foods are healthier and better for the environment:-
prevent from diseases
protect the environment
Avoid the usage of fertilizers and pesticides.
Has good taste and high nutritious values.
Increases sustainability
Promotes biodiversity
Practice of crop rotation
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6. ENVIRONMENTAL BENEFITS OF
ORGANIC FARMING PRODUCTION
Organic Farming Discourages Environmental Exposure to Pesticides and
Chemicals.
Organic Farming:-
Builds Healthy Soil.
Helps reduce Erosion.
Fights the Effects of Global Warming.
Supports Water Conservation and Water Health.
Supports Animal Health and Welfare.
Encourages Biodiversity.
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7. CONCEPTS OF ORGANIC FARMING
The root of an understanding of organic farming is an understanding of the
soil.
The structure of the soil determines :-
What can be grown.
How fertility can be maintained.
The structure of the soil can be enhanced to increase the efficiency,
nutrients are retained, and taken up by plants.
Only when the quantity and fertility of the soil are maintained or increased
farming can be truly called organic.
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11. WHAT IS USDA ORGANIC ?
USDA :-United States Department of Agriculture.
The National Organic Program (NOP) develops the rules & regulations for the production,
handling, labeling, and enforcement of all USDA organic products.
Organic Foods Production Act of 1990. The Act that established the NOP and its
authority to enforce agricultural products sold, labeled, or represented as “organic” within
the U.S.
Organic certification is a certification for producers of organic food and
other organic agricultural products.
"0rganic ' refers not only to the food itself, But also to how it was produced. Foods
labelled organic must be certified under The National organic Program (NOP), refers not
only to the , food itself which took effect October 21, 2002. They must also tell us how it
was grown and processed using organic farming methods that recycle resources
produced.
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12. NATIONAL ORGANIC PROGRAM (NOP)
The National Organic Program (NOP) is a regulatory program which is responsible
for developing national standards for organically-produced agricultural products.
These standards assure consumers that products with the USDA organic seal meet
consistent, uniform standards.
Functions of NOP:-
Maintain the list of certain specified operations and help new farmers to learn how to
get certified.
Develop regulations and guidance on organic standards
Manage the National List of Allowed and Prohibited Substances
Establish international organic import and export
Provide trainings to certifying agents, USDA staff, & other stakeholders
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15. CONCLUSION
Eat healthy.
Avoid chemicals.
Get more benefits from more nutrients.
Reduce pollution and protect water and
soil.
Enjoy better taste.
Avoid hormones, antibiotics and drugs in
animal products.
Preserve our ecosystems.
Preserve agricultural diversity.
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16. REFERENCES
Avery Alex, The Truth About Organic Food”, Published by Hendreson Communications
LL.C ,2006.
Miller A Debra, Organic Food”, Published by GALE Cengage Learning ,2008.
Canaveri Maurizio and Olson D.Kent ,‘‘Organic Food Consumer Choices and Farmer
Opportunities” Published by Springer , 2007.
Articles:-
Organic Food Healthy Or Not, Harvard science Review.
Natural and Organic Food ,Food Marketing Institute, Washington DC,USA.
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