Principles of Organic Growing

Organic foods are made in a way that limits or excludes the use of synthetic materials during production. For the vast majority of human history, agriculture can be described as organic; only during the 20th century was a large supply of new synthetic chemicals introduced to the food supply. This more recent style of production is referred to as "conventional." Under organic production, the use of conventional non-organic pesticides, insecticides and herbicides is greatly restricted and saved as a last resort. However, contrary to popular belief, certain non-organic fertilisers are still used. If livestock are involved, they must be reared without the routine use of antibiotics and without the use of growth hormones, and generally fed a healthy diet. In most countries, organic produce may not be genetically modified. It has been suggested that the application of nanotechnology to food and agriculture is a further technology that needs to be excluded from certified organic food. The (UK) has been the first organic certifier to implement a nano-exclusion.

Organic food production is a heavily regulated industry, distinct from private gardening. Currently, the European Union, the United States, Canada, Japan and many other countries require producers to obtain special certification in order to market food as "organic" within their borders. Most certifications allow some chemicals and pesticides to be used , so consumers should be aware of the standards for qualifying as "organic" in their respective locales.

Historically, organic farms have been relatively small family-run operations, which is why organic food was once only available in small stores. However, since the early 1990s organic food production has had growth rates of around 20% a year, far ahead of the rest of the food industry, in both developed and developing nations.

Organic farming is the form of agriculture that relies on techniques such as crop rotation, green manure, compost, biological pest control, and mechanical cultivation to maintain soil productivity and control pests on a farm. Organic farming excludes or strictly limits the use of synthetic fertilizers and synthetic pesticides, plant growth regulators, livestock antibiotics, food additives, and genetically modified organisms.

"Organic agriculture is a production system that sustains the health of soils, ecosystems and people. It relies on ecological processes, biodiversity and cycles adapted 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 quality of life for all involved.."

The organic movement began in the early 1900s in response to the shift towards synthetic nitrogen fertilizers and pesticides in the early days of industrial agriculture. It lay dormant for many years, kept alive by a relatively small group of ecologically minded farmers. These farmers came together in various associations: Demeter International of Germany, which encouraged biodynamic farming and began the first certification program, the Soil Association of the United Kingdom, and Rodale Press in the United States, along with others. In 1972 these organizations joined to form the International Federation of Organic Agriculture Movements (IFOAM). In recent years, environmental awareness has driven demand and conversion to organic farming. Some governments, including the European Union, have begun to support organic farming through agricultural subsidy reform. Organic production and marketing have grown at a fast pace. The term "organic" can be broadly described as food grown without the assistance of man-made chemicals (businesssweek.com). The beginnings of the organic movement can be traced back to the beginning of the 1800s. In 1840 Justus Von Liebig developed a theory of mineral plant nutrition. Liebig believed that manure could be directly substituted for mineral salts. Many years later in 1910, preceding the First World War, chemists Fritz Haber and Carl Bosh developed an ammonia synthesis process, making use of nitrogen from the atmosphere. This form of ammonia had already been used to manufacture explosives, so after the war, it was implemented into the fertilization of agriculture. The organic movement is truly not as new as we all tend to believe it is. Organic food was initially seen as a fad observed by the eccentric few, however today it has become more widespread. "Organics have come to represent a safe house in a disturbing world where food quality and safety are constantly under siege" (Blythman). Today, we see whole foods stores as integral parts of the grocery shopping market, specifically, whole foods, wild oats, and others. [edit] Structure Specifications for what may be classified as "organic" food may vary by location. For all intents and purposes, the following quote from USDA.gov presents a fair structure for the movement. "What is organic food? Organic food is produced by farmers who emphasize the use of renewable resources and the conservation of soil and water to enhance environmental quality for future generations. Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides; fertilizers made with synthetic ingredients or sewage sludge; bioengineering; or ionizing radiation. Before a product can be labelled 'organic,' a Government-approved certifier inspects the farm where the food is grown to make sure the farmer is following all the rules necessary to meet USDA organic standards. Companies that handle or process organic food before it gets to your local supermarket or restaurant must be certified, too

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