Organic foods are those that are grown/produced without the use of any synthetic growth promoters (fertilizers) or pesticides. It is in a way going back to ancestral ways since only during the 20th century synthetic fertilizers and pesticides were introduced to farming practices. The results were obvious. Yields increased substantially and these chemicals were hailed as the answer to feed an ever-increasing global population. Use of these chemicals became the norm, the convention.
Problems of Conventional Agriculture
Global agriculture became over-dependent upon these chemicals. Newer and resistant pests appeared, leading to extensive and uncontrolled use of pesticides. These pesticides found their way into foods and drinking waters. Only some of the fertilizer applied to soils is ever used by the plant for its growth. The remainder either runs off into water bodies or slowly gets degraded in the soil by soil flora. In time, the soil becomes solely dependent upon these fertilizers for its fertility and the farmer has to use more and more of it to maintain the fertility of the soil.
Early Days
In 1939, Walter James, the 4th Baron Northbourne, in his book titled Look to the Land, used the term organic to describe a holistic and sustainable approach to farming. He called conventional farming chemical and advocated the use of natural substances to impart fertility to soils. Sir Albert Howard is referred to as the father of organic farming. Landmark work was done by J I Rodale in the US and Lady Eve Balfour in the UK.
Worldwide Recognition
Organic agricultural practices are now regulated worldwide by many national and international organizations with the International Federation of Organic Agriculture Movements (IFOAM) established in 1972. The organic farming practice has come a long way since then. In 2007, the organic produce market was estimated at $46 billion. Information and knowledge of hazards of conventional agricultural produce and benefits of organic foods led to this rapid increase.
Certification of Organic Foods
Organically grown foods have to be certified by third party certifying agencies before being labeled “organic.” These foods have to adhere to stringent standards laid down by government agencies, like the USDA’s National Organic Program (NOP), India’s National Program for Organic Production (NPOP), Europe’s EU-Eco Regulation and so on. A farm has to farm “organically” for three years before its produce can be certified as “organic.” Until then its produce is labeled “in conversion.”
There are numerous sources which cite the beneficial effects of organic foods and harmful effects of pesticide-ridden conventionally-grown foods but many agriculture and demographic experts believe that organic farming will be unable to meet the demands of a rapidly rising population. Yields obtained from organic farming practices are sometimes significantly less than those obtained through conventional farming techniques. And although organic foods increase in popularity, organic agriculture is unlikely to meet the demands of a population explosion unless there is a miracle “Organic Revolution.”
References:
1. ifoam.org “Growing Organic” (Accessed 4th June 2010)
2. soilassociation.org “Why Organic?” (Accessed 4th June 2010)
3. whatsonmyfood.org “Pesticides: A Public Problem” (Accessed 4th June 2010)
Jitendra Rathod - Jitendra holds a Master's Degree in Microbiology. He had been a Lecturer, teaching the subject to undergrads and postgrads for 8 years.
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