Saturday, February 2, 2013

Organic food farming

The roots of organic farming can be traced in the European literature back to the late –19th/early 20th century. The word ‘organic’ refers to a natural or ‘earth friendly’ method of farming and producing food.

A broader range of consumers has been buying more varieties of organic food. Organic handlers, who purchase products from farmers and often supply them to retailers, sell more organic products to conventional retailers and club stores than ever before.

Organic farming practices are in use on approximately 4 million acres in the United States and 30.3 million acres globally.

The average farm size of certified organic farms increased from 286 acres in 1997 to 477 acres in 2005. 

The growers don’t need to buy synthetic fertilizers since every few years they treats the fields to an application of compost, nature’s fertilizer. Organic farming methods are designed to work with nature, not against it.

The organic farming movement has developed principles and recommendations for farm management from an underpinning recognition of the biological, ecological conception of nature and the importance of the relationships and interaction between organism –plant and animals, both above ground and within the soil. 

Organic farming often use recyclable plant and animal waste. These waste improve the quality of soil.
Organic food farming

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