AGR002 - Introduction to Organic Agriculture

CHAPTER 1

ACRONYMS AND ABBREVIATIONS

BAFS Bureau of Agriculture and Fisheries Standards

BAI Bureau of Animal Industry
BPI Bureau of Plant Industry
BPI-PQS Bureau of Plant Industry-Plant Quarantine Service
DA Department of Agriculture
DENR Department of Environment and Natural Resources
FDA Food and Drug Administration
GMP Good Manufacturing Practices
HACCP Hazard Analysis and Critical Control Points
IFOAM International Federation of Organic Agriculture Movements
LGU Local Government Unit
NCBP National Committee on Biosafety Philippines
NMIS National Meat Inspection Service
SPS Sanitary and Phytosanitary

Definition of terms

1. Agricultural product/product of agricultural origin

Any product or commodity, raw or processed, that is marketed for human consumption (excluding water, salt,
and additives) or animal feed.
2. Animal
Ruminant (e.g. cattle, buffalo, goat, sheep, and deer) and non-ruminant (e.g. poultry, pigs, ostrich, rabbit, and
horse) livestock raised for food purposes.
3. Animal production
Practices related to any domestic or domesticated, including bovine, ovine, porcine, caprine, equine, poultry, and
bees, raised for food or in the production of food. The products of hunting or fishing of wild animals shall not be
considered part of this definition.
4. Annual crop
Crop produced by a plant whose entire life cycle is completed within a single growing season.
5. Biodegradable inputs
Inputs composed of natural materials capable of being decomposed by bacteria or other biological means and
includes compost, green manure, and plant and animal waste.
6. Biodiversity
Variety of life forms and ecosystem types on Earth. Includes genetic diversity (i.e. diversity within species),
species diversity (i.e. the number and variety of species), and ecosystem diversity (total number of ecosystem
types).
7 Biosecurity
Strategic and integrated approach that encompasses the policy and regulatory frameworks (including instruments
and activities) that analyse and manage risks in the sectors of food safety, animal life and health, and plant life
and health, including associated environmental risk. Biosecurity covers the introduction of plant pests, animal
pests and diseases, and zoonoses, the introduction and release of genetically modified organisms (GMOs) and
their products, and the introduction and management of invasive alien species and genotypes. It is a holistic
concept of direct relevance to the sustainability of agriculture, food safety, and the protection of the environment,
including biodiversity.
8 Breeding
Selection of plants or animals to produce and/or to further develop desired varieties/strains/breeds.
9 Buffer zone
Clearly defined and identifiable boundary area bordering an organic production site that is established to limit
application of, or contact with, prohibited substances from an adjacent area.
10 Certification
procedure by which an operator or a group of operators receive written and reliably endorsed assurance from a
certification body that a clearly identified process has been methodically applied in order to assess that the
operator is producing specified products according to specific requirements or standards.
11 Commingling
intentional or unintentional mixing together or the physical contact between organic products and non-organic
products which are unpackaged or permeably packaged, which leads to a loss of integrity of the organic product
during production, processing, transportation, storage, or handling.
12 Compost
any product in solid or liquid form, of plant (except by-products from petroleum industries) or animal origin, that
has undergone substantial decomposition that can supply available nutrients to plants with a total Nitrogen,
Phosphorus (P20s), and Potassium (K20) of 2.5 to less than 5 percent. This may be enriched by microbial
inoculants and naturally occurring minerals but no chemical or inorganic fertilizer material has been used in the
production or added to the finished product to affect the nutrient content. Compost and soil conditioner are used
interchangeably in this Standard.
13 Contamination
Contact of organic crops, animals, land, or products with substance that would compromise the organic integrity.
14 Conventional
Any material, production; or processing practice that is not certified organic or organic "in-conversion"
15 Conversion period (transition period)
Time between the start of organic management and certification of the crop or animal production system or site
as organic.
16 Crop rotation
Practice of alternating the species or families of annual and/or biennial crops grown on a specific field in a
planned pattern or sequence so as to break weed, pest, and disease cycles and to maintain or improve soil fertility
and organic matter content.
17 Disinfecting
To reduce, by physical or chemical means, the number of potentially harmful microorganisms in the environment
to a level that does not compromise food safety or suitability.
18 Farm unit
Total area of land under control of one farmer or collective of farmers, and including all the farming activities
or enterprises.
19 Food additive
any substance not normally consumed as a food by itself and not normally used as typical ingredient for the food,
whether or not it has nutritive value, the intentional addition of which to food or a technological (including
organoleptic) purpose in the manufacture, processing, preparation, treatment, packaging transport, or holding of
such food results, or may reasonably expected to result, (directly or indirectly) in it or its by-products becoming
a component of or otherwise affecting the characteristics of such foods. The term does not include contaminants
or substances added to food for maintaining or improving nutritional qualities.
20 Genetically engineered/modified organisms (GEO/GMO's)
Organisms made with techniques that alter the molecular or cell biology of an organism by means that are not
possible under natural conditions or processes. Genetic engineering includes recombinant DNA, cell fusion,
micro- and macro- encapsulation, gene deletion and doubling, introducing a foreign gene, and changing the
positions of genes. It shall not include breeding, conjugation, fermentation, hybridization, in-vitro fertilization,
and tissue culture.
21 Green manure
crop that is grown and then incorporated into the soil for the purpose of soil improvement, prevention of erosion,
prevention of nutrient loss, mobilization and accumulation of plant nutrients, and balancing soil organic matter.
Green manure may include spontaneous crops, plants, or weeds.
22 Habitat
Area over which a plant or animal species naturally exists. Also used to indicate types of habitat (e.g. ocean,
seashore, riverbank, woodland, and grassland).
23 Herb
Plant that is not woody and with no persistent parts above ground level.

24 High conservation value areas areas

That have been identified as having outstanding and critical importance due to their environmental, cultural,
socioeconomic, biodiversity, or landscape values

25 Homeopathic
Treatment of disease based on administration of remedies prepared through successive dilutions of a substance
that in higher concentration produces symptoms in healthy subjects similar to those of the disease itself.
26 In-conversion/conversion to organic
Labeling term that denotes produce and products of plant that are obtained through production and/or processing
in accordance with organic agriculture in conversion period intended to market as food.
27 Ingredient
Any substance, excluding a food additive, used in the manufacture or preparation of a food anc present in the
final product.
28 Inspection
examination of food or systems for control of food, raw materials, processing, and distribution, including in-
process and finished product testing, in order to verify that they conform to requirements. For organic food,
inspection includes the examination of the production and processing system.
29 lonizing radiation (irradiation)
technology using high-energy emissions from radio-nucleotides, such as gamma rays, x-rays, or accelerated
electrons, capable of altering a product's molecular structure for the purpose of controlling microbial
contaminants, pathogens, parasites, and pests in products (generally food), preserving products, or inhibiting
physiological processes such as sprouting or ripening. Irradiation does not include low-level radiation sources
such as the use of X-rays for foreign body detection.
30 Isolated nutrients
Individual and separate forms of nutrients.
31 Labeling
Any written, printed, or graphic representation that is present on the label of a product, accompanies the product,
or is displayed near the product at the point of sale, for the purpose of promoting its sale or disposal.
32 Organic agriculture
holistic production management system which promotes and enhances agro-ecosystem health, including
biodiversity, biological cycles, and soil biological activity; emphasizes the use of management practices over the
use of off-farm inputs; and utilizes cultural, biological, and mechanical methods as opposed to synthetic.
materials. Organic agriculture combines tradition, innovation, and science to benefit the shared environment and
promote fair relationships and a good quality of life for all involved.
33 Organic integrity
Adherence to the principles, objectives, and standards for organic production. 3.34 Organicproduce any
agricultural produce that is produced according to the organic agriculture or gathered from nature, and/or handled
with post-harvest management.
35 Organic product
product that has been produced or processed, and handled in compliance with organic standards.
36 Organic management plan
Written plan for management of an organic crop, livestock, wild harvesting processing, handling, or grower group
operation which specifies the organic management system used by the operation in order to comply with organic
standards and which has been agreed upon by both the operator and the certification agent.
37 Parallel production
Simultaneous production, processing, or handling of organic and non-organic (including transitional) crops,
livestock, and/or other agricultural products of the same or similar (indistinguishable) varieties.
38 Perennial
any crop, other than a biennial crop, that can be harvested from the same planting for more than one crop year,
or that requires at least one year after planting before harvest.
39 Processing aid
any substance or material, not including apparatus or utensils, and not consumed as a food ingredient by itself,
intentionally used in the processing of raw materials, foods, or its ingredients, to fulfill a certain technical purpose
during treatment or processing and which may result in the non-intentional, but unavoidable presence of residues
or derivatives in the final product.

40 Sanitizing
Any treatment that is effective in destroying or substantially reducing the number of vegetative cells of
microorganisms of public health concern and other undesirable microorganisms.
41 Split production
Where only part of the farm or processing unit is certified as organic. The remainder of the property can be (a)
non-organic, (b) in conversion, or (c) organic but not certified.
42. Synthetic
substance that is formulated or manufactured by a chemical process or by a process that chemically changes a
substance extracted from naturally occurring plant, animal, or mineral sources. Substances created by naturally
occurring biological processes are not considered synthetic.
43. Wild harvest
Plants or portions of plants, mushrooms, and honey that are collected or harvested from defined sites which are
maintained in a natural state and are not cultivated or otherwise managed.

INTRODUCTION, HISTORY, DEFINITION, CONCEPT, IMPORTANCE, ADVANTAGES AND

DISADVANTAGES, OBJECTIVES, ESSENTIAL CHARACTERISTICS OF ORGANIC FARMING

1.1 Introduction:
Green revolution technologies such as greater use of synthetic agro chemicals like fertilizers and
pesticides, adoption of nutrient responsive, high-yielding varieties of crops, greater exploitation of irrigation
potentials etc… has boosted the production output in most of cases. Without proper choice and continues use
of these high energy inputs is leading to decline in production and productivity of various crops as well as
deterioration of soil health and environments.
Green Revolution refers to a series of research, development, and technology transfer initiatives,
occurring between 1943 and the late 1970s that increase industrialized agriculture production in many
developing nations. It is the development of high yielding varieties of cereal grains, expansion of irrigation
infrastructure, and distribution of hybridized seeds, synthetic fertilizers, and pesticides to farmers.
The most unfortunate impact on Green Revolution Technology (GRT) on Agriculture is as follows:
1. Change in soil reaction
2. Development of nutrient imbalance /deficiencies
3. Damage the soil flora and fauna
4. Reduce the earth worm activity
5. Reduction in soil humus / organic matter
6. Change in atmospheric composition
7. Reduction in productivity
8. Reduction in quality of the produce
9. Destruction of soil structure, aeration and water holding capacity
10. Breeding more powerful and resistant pests and diseases
 All these problems of GRT lead to not only reduction in productivity but also deterioration of soil
health as well as natural eco-system. Moreover, today the rural economy is now facing a challenge of over
dependence on synthetic inputs and day by day it change in price of these inputs. Further, Agriculture will face
the market competition due to globalization of trade as per World Trade Organization (WTO). Thus apart from
quantity, quality will be the important factor. Agriculture gave birth to various new concepts of farming such
as organic farming, natural farming, bio-dynamic Agriculture, do-nothing agriculture, eco-farming etc.
The essential concept of these practices is “Give back to nature”, where the philosophy is to feed the
soil rather them the crop to maintain the soil health. Therefore, for sustaining healthy ecosystem, there is need
for adoption of an alternatives farming system like organic farming.

HISTORY OF ORGANIC FRMING/AGRICULTURE

The British Sir Albert Howard I often referred to as the father of modern organic agriculture. From
1905 to 1924, he worked as an agricultural adviser in Pusa, Bengal, where he documented traditional Indian
farming practices and came to regard them as superior to his conventional agriculture science.
The term organic farming was coined by Lord Northbourne in his book look to the Land (written in
1939, published 1940).From his conception of “the farm as organism, “he described a holistic, ecologically
balanced approach to farming.
In 1939, influenced by Sir Albert Howards work, Lady Eve Balfour launched the Haughley
Experiment on farmland in England. It was the first scientific, side-by-side comparison of organic and
conventional farming. Four years later, she published The Living Soil, based on the initial findings of the
Haughley Experiment. Widely read, it led to the formation of a key international organic advocacy group, the
Soil Association.
During the 1950s, sustainable agriculture was a topic of scientific interest, but research tended to
concentrate on developing the new chemical approaches. In the US, J.I. Rodale began to popularize the term
and methods of organic growing, particularly to consumers through promotion of organic gardening.
In 1962, Rachel Carson, a prominent scientist and naturalist, published Silent Spring, chronicling the
effects of DDT and other pesticides on the environment. A bestseller in many countries, including the US, and
being a key factor in the US governments 1972 banning of DDT. The book and its author are often credited
with launching the worldwide environmental movement.
In the 1970s, global movements concerned with pollution and the environment increased their focus on
organic farming .As the distinction between organic and conventional food because clearer, one goal of the
organic movement was to encourage consumption of locally grown food, which was promoted through slogans
like”know Your Farmer, Know Your Food”
In 1972, the International Federation of Organic Agriculture Movements (IFOAM) was founded
in Versailles, France and dedicated to the diffusion and exchange of information on the principles and practices
of organic agriculture of all schools and across national and linguistics boundaries.
In the 1980, around the world, farming and consumer groups began seriously pressuring for government
regulations of organic production.This led to legislation and certification standards being enacted through the
1990s to date.

1.2 Definition of organic farming/agriculture

 Organic agriculture is an integrated production management system which promotes and enhances agro-
ecosystem health, including biodiversity, biological cycles and soil biological activity (FAO/WHO Codex
Alimentarius Commission, 2007). It emphasizes the use of natural inputs (i.e. mineral and products derived from
plants) and the renunciation of synthetic fertilizers and pesticides.

Organic agriculture follows the principles and logic of a living organism, in which all elements (soil,
plant, farm animals, insects, the farmer and local conditions) are closely linked to each other. This is accomplished
by using, where possible, agronomic, biological and mechanical methods, following the principles of these
interactions, using natural ecosystem as a model (Figure 1).

FIGURE 1-1 - USING NATURAL ECOSYSTEM AS A MODEL

Organic agriculture shares many techniques used by other sustainable agricultural approaches (e.g.
intercropping, crop rotation, mulching, integration of crops and livestock). However, the use of natural inputs
(non synthetic), the improvement of soil structure and fertility and the use of a crop rotation plan represent the
basic rules that make organic agriculture a unique agricultural management system.
According with the Guidelines of Organically Food Produce of the Codex Alimentarius (2007), an
organic production system is designed to:

 Enhance biological diversity within the whole system;

 Increase soil biological activity;
 Maintain long-term soil fertility;
 Recycle wastes of plant and animal origin in order to return nutrients to the soil, thus minimizing the use of
non-renewable resources;
 Rely on renewable resources in locally organized agricultural systems;
 Promote the healthy use of soil, water and air as well as minimize all forms of pollution that may result from
agricultural practices;
 Promote the careful processing methods agricultural products in order to maintain the organic integrity and vital
qualities of the product at all stages;
 Become established on any existing farm through a period of conversion, the appropriate length of which is
determined by site-specific factors such as the history of the land, and type of crops and livestock to be produced.

In addition, the International Federation of Organic Agriculture Movements (IFOAM), a non-

governmental organization internationally networking and promoting organic agriculture, has established
guidelines that have been widely adopted by the organic community for organic production and processing.
FIGURE 1-2 -OVERVIEW OF ORGANIC PRODUCTION IN 2003: HECTARES UNDER CERTIFIED
ORGANIC MANAGEMENT IN THE DIFFERENT

CONTINENT (SOURCE: SOEL STATISTIC, 2003)

What is Organic Agriculture?

Organic Agriculture is the application of a set of cultural, biological, and mechanical practices that support
the cycling of on-farm resources, promote ecological balance, and conserve biodiversity. These include
maintaining or enhancing soil and water quality; conserving wetlands, woodlands, and wildlife; and avoiding use
of synthetic fertilizers, sewage sludge, irradiation, and genetic engineering

6 Basic Methods of Organic Farming

Crop Diversity

Now a days a new practice has come into picture which is called -Polyculture- in which a variety of crops
can be cultivated simultaneously just to meet the increasing demand of crops. Unlike the ancient practice which
was -Monoculture- in which only one type of crop was cultivated in a particular location.

Soil Management

After the cultivation of crops, the soil loses its nutrients and its quality depletes. Organic agriculture
initiates the use of natural ways to increase the health of soil. It focuses on the use of bacteria that is present in
animal waste which helps in making the soil nutrients more productive to enhance the soil.

Weed Management

Weed is the unwanted plant that grows in agricultural fields. Organic agriculture pressurizes on lowering
the weed rather than removing it completely.
Controlling other organisms

There are both useful and harmful organisms in the agricultural farm which affect the field. The growth
of such organisms needs to be controlled to protect the soil and the crops. This can be done by the use of herbicides
and pesticides that contain less chemicals or are natural. Also, proper sanitization of the entire farm should be
maintained to control other organisms.

Livestock

Organic farming instigates domestic animals use to increase the sustainability of the farm.

Genetic Modification

Genetic modification is kept away from this kind of agricultural set up because organic farming focuses
on the use of natural ways and discourages engineered animals and plants.

Objectives of Adopting Organic Farming:

1. To increase Genetic Diversity

Genetic diversity is needed to safeguard potentially vital traits that could be used to combat an unexpected
future pest or adapt to the needs of the world’s food supply. Plant breeders utilize genetic diversity to create
improved crop varieties with traits such as yield, pest resistance and environment stress.

Genetic diversity will play a crucial role in the development of crops adapted to climate change and the
production of food for the growing world population.

2. Promote more usage of Natural Pesticides

Pesticides, by their very nature, kill things. Besides killing non-target organisms, many of these synthetic
pesticides have deleterious effects on long-term species survival because they impair their reproductive abilities.
Endocrine disrupting pesticides affect the hormonal balance of wildlife and humans, often at very low doses.

3. Ensure the right Soil Cultivation at the right time

Soil building practices such as crop rotations, inter-cropping, symbiotic associations, cover crops, organic
fertilizers and minimum tillage are central to organic practices. These encourage soil fauna and flora, improving
soil formation and structure and creating more stable systems. In turn, nutrient and energy cycling is increased
and the retentive abilities of the soil for nutrients and water are enhanced, compensating for the non-use of mineral
fertilizers. Such management techniques also play an important role in soil erosion control.

4. Keep and build good Soil Structure and Fertility

After cultivating crops for months, the soil will lose its natural nutrients and minerals. What organic
farming does is not to use the soil immediately again, but allow to go back to its natural health by using natural
ways - organic waste such as crop, animal and farm waste.

5. Control Pest, Diseases and Weeds

Controlling weeds is the second priority for most farmers after supplying enough nutrients. Many organic
growers have developed strict crop rotation systems that keep weed populations from establishing themselves
from year to year. Other growers have gone back to hand weeding.
 Others mulch between their crops with newspapers, recycled paper, crop residues or even clear plastic
during the hot days of summer. Others use natural pre-emergent herbicides, garlic, clove oil, borax, soaps,
pelargonic acid, vinegar or even controlled flame throwers to knock down weeds.

Controlling insects is more difficult, but one solution is to simply ignore much of the damage they might
do – plants can generally survive the loss of up to a third of their leaf area before suffering consequences.

Types of Organic Farming

1. Pure organic farming

It involves the use of organic manures and biopesticides with complete avoidance of inorganic chemicals
and pesticides.

2. Integrated organic farming

It involves integrated nutrients management and integrated pest management.

It is the type of farming in which development of crops from natural resources having the complete nutritive
value and manages to prevent the crop or plants from the pests.

Organic Farming Techniques:

Crop Rotation

Crop rotation is a system of growing different kinds of crops in recurrent succession on the same land.

Green Manures and Cover Crops

Green manures and cover crops are grown primarily for reasons other than short-term economic gain. In
other words, they are not produced for sale, but rather for the benefits they provide to the production of subsequent
cash crops. Cover crops are so-called because they protect otherwise bare soil against erosion; green manures
improve soil fertility. Because a cover crop is inevitably added to the soil, it becomes a green manure, so the
terms are reasonably interchangeable.

Use of cover crops, green manures, animal manures and crop rotations to fertilize the soil, maximize
biological activity and maintain long-term soil health.

Biological Pest Control

Biological pest control is the use of one or more beneficial organism, usually called natural enemies, to
reduce the numbers of another type of organism, the pest.

Manuring and Composting

Manure and compost not only supply many nutrients for crop production, including micronutrients, but
they are also valuable sources of organic matter

Intercropping and Companion Planting

 Intercropping is the growing of two or more crops in close proximity to promote beneficial interactions.
Companion planting refers to the establishment of two or more species in close proximity so that some cultural
benefit, such as pest control or increased yield, may be achieved between them.

Bio-Organic Inputs

The insurmountable rising cost of inorganic fertilizers is inevitably uncontrollable in the coming
production years. Looking into this perspective the farmers has to look for an alternative measures to sustain his
farming business profitability

Examples of Bio-Organic inputs:

1. Indigenous Microorganism (IMO)
2. Fermented Plant Juice (FPJ)
3. Fermented Fruit Juice (FFJ)
4. Fermented Amino Acid (FAA)

WHY ORGANIC AGRICULTURE?

The goal of organic agriculture is to contribute to the enhancement of sustainability. But what does
sustainability mean? In the context of agriculture, sustainability refers to the successful management of
agricultural resources to satisfy human needs while at the same time maintaining or enhancing the quality of the
environment and conserving natural resources for future generations. Sustainability in organic farming must
therefore be seen in a holistic sense, which includes ecological, economic and social aspects.

FIGURE 1-3 - THE THREE DIMENSIONS OF SUSTAINABILITY

Only if the three dimensions are fulfilled an agricultural system can be called sustainable.

The organic agriculture techniques are known to be ECOLOGICALLY SUSTAINABLE by:

 Improving soil structure and fertility through the use of crop rotations, organic manure, mulches and the use of
fodder legumes for adding nitrogen to the soil fertility cycle.
 Prevention of soil erosion and compaction by protecting the soil planting mixed and relay crops.

 Promotion of biological diversity through the use of natural pest controls (e.g. biological control, plants with
pest control properties) rather than synthetic pesticides which, when misused, are known to kill beneficial
organisms (e.g. natural parasites of pests, bees, earthworms), cause pest resistance, and often pollute water and
land.
 Performing crop rotations, which encourage a diversity of food crops, fodder and under-utilized plants; this, in
addition to improving overall farm production and fertility, may assist the onfarm conservation of plant genetic
resources.
 Recycling the nutrients by using crop residues (straws, stovers and other non-edible parts) either directly as
compost and mulch or through livestock as farmyard manure.
 Using renewable energies, by integration of livestock, tree crops and on farm forestry into the system. This adds
income through organic meat, eggs and dairy products, as well as draught animal power. Tree crops and on-farm
forestry integrated into the system provide food, income, fuel and wood.

SOCIAL SUSTAINABILITY

Sustainability is also about equity among and between generations. Organic agriculture contributes to the
social well-being by reducing the losses of arable soil, water contamination, biodiversity erosion,
GHG emissions, food losses, and pesticide poisoning.
Organic agriculture is based on traditional knowledge and culture. Its farming methods evolve to match
local environments, responding to unique biophysical and socio economics constraints and opportunities. By
using local resources, local knowledge, connecting farmers, consumers and their markets, the economic
conditions and the development of rural can be improved.

Organic agriculture stresses diversification and adaptive management to increase farm productivity,
decrease vulnerability to weather vagaries, and consequently improves food security, either with the food the
farmers produce or the income from the products they sell.

ECONOMIC SUSTAINABILITY

Organic farming appears to generate 30% more employment in rural areas and labor achieves higher
returns per unit of labor input. By using local resources better, organic agriculture facilitates smallholders’ access
to markets and thus income generation; and relocalizes food production in market-marginalized areas.
Generally, organic yields are 20% less as compared to high-input systems in developed countries but could be up
to 180% higher as compared to low-input systems in arid/semi-arid areas. In humid areas, rice paddy yields are
equal, while the productivity of the main crop is reduced for perennials, though agroforestry provides additional
goods.
Operating costs (seeds, rent, repairs and labor) in organic agriculture are significantly lower than
conventional production, ranging from 50-60% for cereals and legumes, to 20-25% for dairy cows and
10-20% for horticulture products. This is due to lower input costs on synthetic inputs, lower irrigation costs, and
labor cash costs that include both family labor and hired workers. Total costs are, however, only slightly lower
than conventional, as fixed costs (such as land, buildings and machinery) increase due to new investments during
conversion (e.g. new orchards, animal houses) and certification.

MARKET OPPORTUNITIES

The demand for organic products creates new export opportunities. Organic exports are sold at impressive
premiums, often at prices 20% higher than the same products produced on non-organic farms. Under the right
circumstances the market returns from organic agriculture can potentially contribute to local food security by
increasing family incomes.
Entering this lucrative market is not easy. Farmers require hiring an organic certification organization to annually
inspect and confirm that their farms and businesses adhere to the organic standards established by various trading
partners. During the conversion period to organic management, which lasts 2 to 3 years, farmers cannot sell their
produce as “organic” and thus, tap price premiums.

This is because consumers expect organic produce to be free of residues. However, according to the
Codex Guidelines on Organically Produced Food (2007), products produced on land under organic management
for at least one year, but less than the two-three year requirement could be sold as “transition to organic”; but
very few markets have developed for such products.

FIGURE 1-4 - DEFINITION OF SOME FARMING SYSTEMS: THIS SHOWS AN ATTEMPT TO DISTINGUISH BETWEEN SOME
COMMONLY USED TERMS OF AGRICULTURAL SYSTEMS (ARROW SHOW HOW THEY CAN TRANSFORM FROM ONE TYPE INTO
ANOTHER)

While most developing countries producers have historically targeted international export markets in the
EU and North America, domestic market opportunities for organic food are emerging worldwide.
Acknowledging the role of domestic organic markets in supporting a vibrant organic sector, alternative
systems to certification have emerged worldwide. In developed countries, consumers and organic producers have
built direct channels for home delivery of non-certified organic produce (e.g.
Community Supported Agriculture). In the United States of America (USA), farmers marketing small quantities
of organic products are formally exempt from certification. Increasingly in developing countries, Participatory
Guarantee Systems (PGS) are recognized as substitute to third part certification (e.g. India, Brazil, Pacific
islands).
More recently, organic agriculture has become an option to improve household food security, or to
achieve a reduction of input costs. With the economic crisis, this phenomenon is seen also in developed countries.
Produce is used by farmers for their own consumption or it is sold on the market without a price distinction as it
is not certified.
Economic objectives are not the only motivation of organic farmers; the goals are often to optimize land,
animal and plant interactions, preserve natural nutrient and energy flows and enhance biodiversity, while
safeguarding human health of family farmers and contributing to the overall objective of sustainable agriculture.

Many scientists at different levels have elaborated the concept of organic farming; the important
descriptions are as follows;
 Lampkin (1990) Organic farming is a production system which avoids or largely excludes the use of
synthetic compounded fertilizers, pesticides, growth regulators and livestock feed additives.
Koferi (1992) (Korean organic farming environment Research Institute) It is the farming method by
which we never use compound chemical fertilizers, agricultural chemicals, pesticides, growth hormones and
uses natural sources such as organic matters, minerals, and microbes.
According to national organic standards board of the U.S. defines organic farming as an ecological
production management system that promotes and enhances bio diversity, biological cycles and soil
biological activity.
Organic farming refers to organically grown crops which are not exposed to any chemicals right from
the stage of seed treatments to the final post-harvest handling and processing (Pathak & Ram, 2003).
Organic farming relies on crop rotation, crop residues, animal manures, legumes, green manures, off-
farming organic wastes, agricultural cultivation, mineral bearing rocks and aspect of biological pest control
to maintain soil productivity and tilth to supply plant nutrients and also to control insects, weeds and other
pests (Lamkin-1990). In a broader sense it includes biofertilizers, bio diversity and biotechnology.

1.3 Concept of organic farming

The basic concepts behind organic farming are:
1. It concentrates on building up the biological fertility of the soil so that the crops take the nutrients they
need from steady turnover within the soil nutrients produced in this way and are released in harmony with
the need of the plants.
2. Control of pests, diseases and weeds is achieved largely by the development of an ecological balance within
the system and by the use of bio-pesticides and various cultural techniques such as crop rotation, mixed
cropping and cultivation.
3. Organic farmers recycle all wastes and manures within a farm, but the export of the products from the farm
results in a steady drain of nutrients.
4. Enhancement of the environment in such a way that wild life flourishes.
In a situation where conservation of energy and resources is considered to be important community or
country would make every effort to recycles to all urban and industrial wastes back to agriculture and thus
the system would be requiring only a small inputs of new resources to “Top Up” soil fertility.

1.4 Importance of Organic Farming

The agriculture today in the country is hampered by erosion of natural resources viz., land, water, biodiversity,
fast declining soil fertility and use efficiency of inputs, such as water, fertilizer and energy. Demographic
pressure accelerates the former and the faulty agronomic practices account for the latter problems. The
modern agriculture with its potential takes the country out of the food trap and to reach an era of self-
sufficiency in food grain production.
 The present day for self-sufficiency in food grain production may not last longer unless we develop a
sustainable agricultural system which maintains and /or improves soil fertility and productivity with greater
acceptance of biological principles so as to assure adequate/more food production in future. Besides plants are
more prone to pest and diseases in intensive agriculture, use of chemicals can have residues on the produce, in
the soil and in ground water. With more of purchased inputs cost of production is also mounting up. Pesticides
use in paddy, cotton and vegetables which occupy less than 30 per cent of total area account for more than 80
per cent of the chemicals used.
Organic farming practices that reduces the pressure on land, water and bio-diversity without adverse
effects on agricultural production and nutritive value of food comprise, judicious use of organic manure, viz.
farm yard manure, compost, crop resides, Vermicompost etc. integrated is an efficient nutrient management
practices, cropping systems, conjunctive use of rain, tank and underground water, integrated pest management
and conservation of genetic resources. Among them, soil fertility is give top attention due to its dynamic action
with various physical, chemical and biological properties. Besides this, following advantages derived from
organic farming:
1.5 Advantages of organic farming
1. Organic manures produce optimal conditions in the soil for high yields and good quality crops.
2. They supply all the nutrients required by the plant (NPK, secondary and micronutrients).
3. They improve plant growth and physiological activities of plants.
4. They improve the soil physical properties such as granulation and tilth, giving good aeration, easy root
penetration and improved water holding capacity. The fibrous portion of the organic matter with its high
carbon content promotes soil aggregation to improve the permeability and aeration of clay soils while its
ability to absorb moisture helps in the granulation of sandy soils and improves their water holding
capacity. The carbon in the organic matter is the source of energy for microbes which helps in
aggregation.
5. They improve the soil chemical properties such as supply and retention of soil nutrients and promote
favorable chemical reactions.
6. They reduce the need for purchased inputs.
7. Most of the organic manures are wastes or byproducts which on accumulation may lead to pollution. By
way of utilizing them for organic farming, pollution is minimized.
8. Organic fertilizers are considered as complete plant food. Organic matter restores the pH of the soil which
may become acidic due to continuous application of chemical fertilizers.

9. Organically grown crops are believed to provide healthier and nutritionally superior food for man and
animals than those grown with commercial fertilizers.
10. Organically grown plants are more resistant to disease and insects and hence only a few chemical sprays
or other protective treatments are required.
11. There is an increasing consumer demand for agricultural products which are free of toxic chemical
residues. In developed countries, consumers are willing to pay more for organic foods.
12. Organic farming helps to avoid chain reaction in the environment from chemical sprays and dusts.
13. Organic farming helps to prevent environmental degradation and can be used to regenerate degraded
areas.
14. Since the basic aim is diversification of crops, much more secure income can be obtained than to rely on
only one crop or enterprise.

1.6 Disadvantages of organic farming.

1. Small holding: The average size of an operational holding is 1.57 ha and further decreasing gradually
due to population pressure.
2. Poor infrastructure facilities: i.e. lack of sufficient soil testing laboratories.
3. Lack of technological knowledge, lack of knowledge for use of bio-fertilizers, bio- pesticides, bio-
control, IPM and INM etc.
4. Organic farming takes four years for a farmer to free his land completely stopping the use of chemical as
nutrients & crop savers.
5. The neighboring farmers do not well co-operate regarding use of fertilizer, pesticides, weedicides etc.
6. Decrease in production of high yielding crops like rice, wheat which needs high fertility status to get
potential yield.
7. The competitive uses of organic materials such as dung-cakes for domestic cook fuel in villages and
bagasse as fuel in sugar factories & villages.
8. Wheat & rice straws are disposed by burning, instead of return to the soil.
9. Dung, slurry & pig manure and other waste used directly in the field (without compositing),
which damage the crop & pollute the ground water.
10. Most of organic material is bulky in nature, hence very difficult to store, carry and use.
11. Sewage, sludge contains pathogens and, some of them survive more than six months, which may hazard
the human life and prove fatal for the animal.
12. City garbage contains un-decomposed materials such as metal, plastic, glass, stones, needles etc. which
causes many problems,
13. Bio control agents are available only for few selected insect pests.
14. Complicated organic certification process and also high cost of certification.
15. High price expectations, delayed delivery, quality restrictions, lack of certification & marketing
network are the major problems for organic producers.

16. Major Indian and multinational companies are not interested in bio pesticides, also dealer’s interest
in chemical pesticides.
 1.7 Objectives of Organic Farming
The objectives of organic agriculture have been expressed in the standard document of the International
Federation of Organic Agriculture Movement (IFOAM) as follows:
1. To produce food of high nutritional quality in sufficient quantity.
2. To work with natural systems rather than seeking to dominate them.
3. To encourage and enhance the biological cycles within farming system involving microorganisms,
soil flora and fauna, plants and animals.
4. To maintain and increase the long term fertility of soils.
5. To use, as far as possible, renewable resources in locally organized agricultural systems.
6. To work as much as possible, within a closed system with regard to organic matter and nutrient
elements.
7. To give all livestock, conditions of life that allow them to perform all aspects of their innate behavior.
8. To avoid all forms of pollution that result from agricultural techniques.
9. To maintain the genetic diversity of the agricultural system and its surroundings, including the
protection of plant and wildlife habitats.
10. To allow agricultural producers for adequate return and satisfaction from their work including a safe
working environment.
11. To consider the wider, social and ecological impact of the farming system.
1.8 Essential Characteristics of Organic Farming
The most important characteristics are as follows:
1. Maximal but sustainable use of local resources.
2. Minimal use of purchased inputs, only as complementary to local resources.
3. Ensuring the basic biological functions of soil-water-nutrients-human continuum.
4. Maintaining a diversity of plant and animal species as a basis for ecological balance and economic
stability.
5. Creating an attractive overall landscape which given satisfaction to the local people.
6. Increasing crop and animal intensity in the form of polycultures, agroforestry systems, integrated
crop/livestock systems etc to minimize risks.
References:
Ilka GOMEZ and Lisa THIVANT, 2015. TECA Team – Research and Extension Division (DDNR) of the Food
and Agriculture Organization of the United Nation (FAO). Retrieved Jan.17, 2023 from:
https://www.fao.org/fileadmin/templates/nr/sustainability_pathways/docs/Compilation_techniques_organic_agr
iculture_rev.pdf

NAU, Bharuch, 2019.Lecture Note on Principles of Organic Farming. Polytechnic in Agriculture, College of
Agriculture. Retrieved Jan.17, 2021 from:
https://coabnau.in/uploads/1587019407_Principlesoforganicfarming.pdf

Rana SS.2016.Organic Farming. Department of Agronomy, College of Agriculture, CSK Himachal Pradesh
Krishi Vishvavidyalaya, Palampur, 90p (DOI:10.13140/RG.2.211136.23045)

PNS/BAFS, 2016.Bureau of Agriculture and Fisheries Standard.www.bafs.da.gov.ph,www.organic.da.gov.ph