“Organic agriculture defined as the holistic production management system which promotes and enhances agro-ecosystem health, including biodiversity, biological cycle and soil biological activity. It emphasizes the use of off-farm inputs, taking into account that regional conditions require locally adopted systems. This is accomplished by using, wherever possible, agronomic, biological and mechanical methods, as oppose to using synthetic materials, to fulfill any specific function within the system” by Codex Alimentarius. International Federation of Organic Agriculture Movements (IFOAM) has defined Organic agriculture as a production system that sustains the health of soils, ecosystems and people. It relies on ecological processes, biodiversity and cycles adopted 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 equality of life for all involved”.

Importance of organic farming

 Environmentally safe

In organic agriculture, farmers largely avoid the use of synthetic chemicals and rely on natural pest controls, manuring and cultural practices, which help to reduce different forms of environmental pollutions. Reductions in the use of these toxic synthetic chemicals also help to improved human and livestock health and other beneficial organisms.  This leads us to live in harmony with nature, which is the key to sound development and a sustainable environment.

More sustainable

Farmers are less dependent on external inputs (agro-chemicals). Locally available resources which are economically profitable and ecologically viable will be utilized. Sustainable management of natural resources, soil water and bio- diversity leading to sustainability.

Sources of nutrition

Organic food contains more vitamins, nutrients and cancer-fighting antioxidants than non-organic foods. Organic foods have far less residues of pesticides, growth promoters, antibiotics and other chemicals. It tastes better than the inorganic products.

Enhances biodiversities conservation

Many indigenous food crops which are under utilized and have a great value can be reintroduced through crop diversification. It contributes to whole farm health, provides conservation of important genotypes, and creates habitats for beneficial species.

AIMS of Organic Agriculture

•      Sustainability of natural resources (soil, water, climate, biodiversity, climate, non-renewable energy)

•      Improvement in soil health

•      Takes care of environmental concerns of farming

•      Minimize cost of cultivation

•      Healthy food: No toxic substances - SAFE

•      Augmentation of profits: Higher B:C ratio due to less external input use and premium price.

Characteristics of Organic Farming

§   Long term soil fertility management through the management of organic matter.

§  Use of leguminous crops as a source of biological N fixation.

§  Use of compost and crop residues as a good slow release nutrients sources and have high amount of organic matter.

§  Adoption of cultural practices such as natural predators, manual weed control and crop rotations.

§  Avoiding highly intensive livestock production by ensuring sufficient space to meet their needs.

§  No use of chemical fertilizers or synthetic drugs.

§  No use of GMOs (genetically modified organisms).

§  Prevention from soil erosion

§   Promotion of biodiversity.