By Clifford Stanley

ORGANIC agriculture, defined as a system that relies on ecosystem management rather than external agricultural inputs, is a system that considers potential environmental and social impacts by eliminating the use of synthetic inputs, such as synthetic fertilizers and pesticides, veterinary drugs, genetically modified seeds and breeds, preservatives, additives, and irradiation. 

These synthetic inputs are replaced with site-specific management practices that maintain and increase long-term soil fertility, and prevent attacks from pests and diseases.
According to the FAO/WHO Codex Alimentarius Commission, 1999, “Organic agriculture is a holistic production management system which promotes and enhances agro-ecosystem health, including biodiversity, biological cycles, and soil biological activity.
“It emphasises the use of management practices in preference to the use of off-farm inputs, taking into account that regional conditions require locally adapted systems. This is accomplished by using — where possible — agronomic, biological, and mechanical methods, as opposed to using synthetic materials, to fulfill any specific function within the system.”
Organic agriculture is farmer-driven agriculture. Some farmers, believing that conventional agriculture is unsustainable, have developed alternative modes of production to improve their family health, farm economies and/or self-reliance.
In many developing countries, organic agriculture is adopted as a method to improve household food security, or to achieve a reduction of input costs. Produce is not necessarily sold on the market or without a price distinction, as it is not certified.
A main principle of Organic Agriculture is the principle of health.
Organic Agriculture should ideally sustain and enhance the health of soil, plant, animal, human and planet as one and indivisible whole. This principle points out that the health of individuals and communities cannot be separated from the health of ecosystems. Healthy soils produce healthy crops that foster the health of animals and people.
Health is the wholeness and integrity of living systems. It is not simply the absence of illness, but the maintenance of physical, mental, social and ecological well-being. Immunity, resilience and regeneration are key characteristics of health.
The role of organic agriculture, whether in farming, processing, distribution, or consumption, is to sustain and enhance the health of ecosystems and organisms, from the smallest in the soil to human beings.
In particular, organic agriculture is intended to produce high-quality nutritious food that contributes to preventive health care and well-being.
In view of this, it should avoid the use of fertilizers, pesticides, animal drugs and food additives, which may have adverse health effects.

Better-tasting Food
It’s not just imaginary: Organic food tastes better than its conventionally farm-raised counterpart. One scientific reason for this is that some organic produce has lower nitrate content than its non-organic version. This leads to sweeter-tasting fruits, which also have been shown to contain higher levels of antioxidants.

Organic farming leads to better flavour.
Organically grown foods are in high demand worldwide, and usually are more expensive than foods produced with the aid of fertilizers and pesticides.

To be continued…