Why Organic

Organic Procedure
In recent years, the concept of food quality has changed dramatically. It now refers not only to the characteristics of the final product, but also to the way in which it is produced, processed and transported. Consumers in developed countries as well as several developing countries are getting more health conscious, and increasing spending on natural foodstuffs. Besides, retailers and importers are also applying their own quality standards. As a result, farmers (especially in developed countries) are encouraged to convert existing farms into organic farms, with financial and technical aid.

Organic farming management involves developing biological diversity and replenishment of soil diversity. Organic farmers are not allowed to use synthetic pesticides or fertilizers.

Some of the essential characteristics of the organic system include design and implementation of an 'organic system plan' that describes the methods involved in producing crops and livestock products; a detailed record keeping system that tracks all processes involved from the field to point of sale; and maintenance of buffer zones to prevent inadvertent contamination from conventional fields.

Organic Principles
Organic foods are distinguished from non-organic foods by the methods used in their production and processing, rather than by observable or testable characteristics. Although there is no single international organic production regulation, all generally accepted organic rules prohibit use of synthetic fertilisers, pesticides, growth regulators, and livestock feed additives, and require long-term soil management, emphasis on animal welfare, and extensive record keeping and planning. Genetically modified stock, application of sewage sludge to organic acreage, and food irradiation are prohibited.

The concept of organic farming is to demonstrate the effectiveness of low cost (farmyard manure versus chemical fertiliser) agriculture - thereby increasing the net earnings from successive crops, as well as augmenting nutritional and health benefits accruing from this form of farming.

To be certified organic, a farm or processing facility must be inspected by a credible third party state or private organisation to verify that the certifying body requirements are met. Intermediate categories of eco-labelled foods, such as certified Integrated Pest Management (IPM) in the United States, Low-Chemical foods in Japan, and some classes of Green Food in China, fall short of the strict requirements of organic certification.

Key organic farming characteristics encompass:

• Use of organic materials to maintain organic matter and soil nutrients
• Nitrogen-fixing plants
• Pest-resistant plant varieties
• Soil management techniques viz., mulching
• Use of fallow periods
• Cropping systems like inter-cropping/agro-forestry
• Animal welfare
• Manual, mechanical and thermic wedding procedures
  

Public Benefits
1. Reduced environmental pollution
Decreased use of pesticides helps reduce agricultural chemical run-off, and the spread of chemical residues in the environment.

2. Food safety
Studies reveal increased concentrations of vitamin C and minerals with lower nitrate levels in organic foods as compared to conventionally prepared food. However, other studies have shown organic food composition to be similar to conventional food.

3. Soil structure and fertility
A USDA study argues that practices used extensively by organic farmers, which include meadow-based rotations, cover crops, green manure crops, and organic matter management; help to control soil erosion. A soil quality study carried out in New Zealand showed that the biodynamic farms had better soil quality than neighbouring conventional farms.

4. Animal Welfare
Most organic certification schemes regulate animal welfare as paramount.

5. Maintenance of rural communities and employment
Organic farming has the potential to contribute to the sustainability of agriculture and its ability to maintain and enhance the social well being of people and communities. It helps in job creation in the rural economy.

6. Biodiversity
Organic farming can lead to greater biological diversity in agricultural systems and wildlife habitats.

Reasons for purchasing organic produce
In Europe and the US taste, freshness, and quality, rank among the top reasons for organic purchases. The perception that organic food is healthier is widespread among buyers. Food safety is the top reason driving Japanese interest in organic food, and was listed as the main concern by 80% of consumers surveyed. Secondary factors for Japanese consumers are nutrition and taste.
Food scares such as the mad cow disease, E. coli contamination, and pesticide poisoning, as well as concerns over genetically modified foods, have also stimulated interest in organic foods.

Studies show that pesticides can cause health problems such as birth defects, nerve damage, cancer and other health hazards that might occur over a long period of time. The World Health Organisation (WHO) estimates over a million pesticide poisoning cases and 20,000 deaths every year globally.
Until recently, consumer response to such incidents was localized or at the most affected a single country. With increased trade, the impact on consumer behaviour is more widespread as more sources are utilised for imports.

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