Abstract
Organic agriculture (OA) advocates against the application of chemical and genetically modified (GM) materials on farms except those approved by the United States Department of Agriculture (USDA) National Organic Standards Board (NOSB) which consists of a voluntary team of 15 advisors selected by the secretary of the United States of Agriculture. Globally, OA has grown approximately by 20% yearly as consumers and growers make healthier food choices and show more concern about the impacts of our actions on the environment. OA attempts to increase the level of food security and create a more sustainable environment for future generations. Nevertheless, OA is not without its challenges. In this chapter, we take a look at the history, the present, and the future of OA. Our focus is on outlining briefly the status of OA on various continents, their certification processes, global challenges, benefits and impacts, the way forward, the position of the government, policies and the institutions, and consumer behavior toward OA.
Generated Summary
This book chapter provides a comprehensive overview of global trends in organic agriculture (OA). The study examines the history, current status, and future of OA, focusing on various continents, certification processes, challenges, benefits, and impacts. The research explores government positions, policies, institutions, and consumer behavior towards OA. The methodology involves a review of existing literature, case studies, and statistical data to present a holistic view of OA. The chapter emphasizes the importance of sustainable agriculture, its integration with food security, and the environmental benefits of organic practices. Furthermore, it investigates the principles of OA, including its focus on environmental protection, soil fertility, biodiversity, and renewable resources. The chapter also discusses the role of certification bodies, the impact of OA on food quality and safety, and the dynamics of consumer behavior in relation to organic products. It explores various aspects of the agricultural sector, including a review of different movements.
Key Findings & Statistics
- Globally, OA has grown approximately by 20% yearly as consumers and growers make healthier food choices.
- Organic practices include crop rotations, enhanced crop diversity, combinations of livestock and crop production, symbiotic nitrogen fixation with legumes, efficient utilization of organic manure and other crop waste streams, and biological pest control.
- Agriculture has posed many threats to the environment, including air pollution, land degradation, water pollution, and the loss of biological and ecological diversity.
- The four well-known “No’s” in OA are as follows: no use of synthetic fertilizers, no pesticides, no food additives, and (the more recent) no use of GMOs.
- Pesticide exposures have been associated with acute health problems.
- A study conducted by an EU group of researchers on the benefits of organic food suggests some organic foods such as fruits, vegetables, and milk containing more nutrients than inorganic ones.
- On average, organic farms provide more natural habitat for wildlife.
- In a study by Pattanapant (2009) on the opportunities and constraints of OA in Chiang Mai Province, organic farmers noted that many problems could occur, such as growth of weeds, especially in the rainy season.
- In the USA, Congress passed the Organic Foods Production Act (OFPA) in 1990.
- In 2005, the USA recorded certified organic farmland in all 50 states. US producers dedicated over 1.6 million ha of farmland to organic production systems: 690,000 ha of cropland and 910,000 ha of rangeland and pasture.
- The land devoted to OA worldwide has increased over the past decade from 15.8 million ha to 37.2 million ha, a compound rate of growth of 8.9 % per annum (Paull 2011a).
- Children consuming an organic food diet have reduced pesticide exposure and lowered the body burden of pesticides.
- Growth over the past decade is presented for 71 countries which taken together account for 35.3 million organic agricultural hectares, that is, 94.8 % of the total global OA area and 58.2 % of the total global agriculture area.
- In 2005, the USA recorded certified organic farmland in all 50 states. US producers dedicated over 1.6 million ha of farmland to organic production systems: 690,000 ha of cropland and 910,000 ha of rangeland and pasture.
- In the USA, Congress passed the Organic Foods Production Act (OFPA) in 1990.
- In 2005, the USA recorded certified organic farmland in all 50 states. US producers dedicated over 1.6 million ha of farmland to organic production systems: 690,000 ha of cropland and 910,000 ha of rangeland and pasture.
- The amount of Mexican land set aside for organic crops has grown on average by 33 % yearly, employment in the sector by 23 %, and income generated by 26 %.
- About 50% of this production is accounted for by coffee, followed by herbs, vegetables, cacao, and other fruit crops.
- In a study between organic and conventional apple production in Washington State, it was found that the organic system allowed a 9 % reduction in energy inputs and was 7 % more efficient in energy use.
- The number of farmers converting to organic farming has increased in recent years, despite a lack of government support.
- India is globally recognized for having the largest number of organic farms (340,000) and increasing the export of organic products by 87 % over the past 3 years.
- Organic markets are expected to increase in India due to a strong demand for quality organic food by the rising income of the middle class.
- The government has been supporting organic practices through financial aid.
- In the past few years, organic food has been one of the fastest growing food sectors.
- In the USA recorded certified organic farmland in all 50 states. US producers dedicated over 1.6 million ha of farmland to organic production systems.
- The amount of Mexican land set aside for organic crops has grown on average by 33% yearly, employment in the sector by 23%, and income generated by 26%.
Other Important Findings
- Organic agriculture (OA) is a management system that avoids the use of synthetic pesticides, inorganic fertilizers, and genetically modified organisms (GMOs).
- Organic practices include crop rotations, crop diversity, livestock and crop production, and the use of organic manure.
- OA is an alternative production system that avoids the use of synthetic pesticides and fertilizers, relies on biological pest control, and relies on crop rotation, green manure, compost, and other recycled wastes to maintain soil fertility.
- OA is based on certain principles that protect the environment, minimize soil degradation and erosion, maintain soil fertility and biological diversity, and recycle materials.
- The term “OA” was introduced by a British agriculturalist (Lord Walter Northbourne) in 1940.
- Organic foods have several major benefits including low pesticide residue, good taste, and increased nutritious values.
- Organic farming systems can be characterized by efficient soil fertility management, crop, livestock, farm, and landscape management, and efficient use of nutrients.
- The five major characteristics of the OA system are (1) respect for the environment and animals, (2) promotion of sustainable cropping methods, (3) use of non-chemical fertilizers and pest/disease/weed control means, (4) production of high-quality foodstuffs, and (5) no use of genetically modified (GM) crops.
- The insect control strategy in organic farming is targeted at preventing and reducing the aggregation of insect populations.
- The most successful disease management strategies consist of three major components: genetic resistance through breeding, avoidance techniques, and approved fungicidal products.
- In the past few years, organic food has been one of the fastest growing food sectors, an alternative option to conventional food.
- The main reasons, in order of priority, are personal health, product quality, and concern about degradation of the natural environment.
- The development of the organic movement continued during the 1960s and 1970s when there was increasing consumer activism associated with concern about anthropomorphic changes to the natural environment.
- The potential of OA to mitigate climate change is mostly claimed on the basis of assumptions that organic farming can aid the soil in carbon sequestration.
- A review of studies comparing carbon sequestration in soil under organic and conventional management showed a higher soil carbon content with organic management.
- OA encourages agroforestry as well as the integration of landscape elements.
- The level of atmospheric GHGs— mainly carbon dioxide (CO2), nitrous oxide (N2O), and methane (CH4) has been rapidly increasing since the onset of the industrial revolution.
- Higher soil organic matter content increases the soil’s water retention capacity and reduces the risk of soil erosion.
- OA is reported to be more efficient and effective in reducing GHG emissions mainly as a result of less chemical fertilizers and fossil fuel.
- In a study between organic and conventional apple production in Washington State, it was found that the organic system allowed a 9 % reduction in energy inputs and was 7 % more efficient in energy use (Reganold et al. 2001).
- In the USA, Congress passed the Organic Foods Production Act (OFPA) in 1990.
- The OFPA required the US Department of Agriculture (USDA) to develop national standards for organically produced agricultural products.
- The vision of IFOAM (2011) was the worldwide adoption of OA.
Limitations Noted in the Document
- Productivity in organic farming is limited by both nutrient shortages and high weed populations.
- The progress in OA development has been slow, due to many barriers.
- There is a general consensus in the literature on the reasons why people buy organic food.
- In organic farming, management knowledge is quite essential.
- OA is often easier to undertake under certain conditions, especially where the situation is good for agriculture in general, such as on fertile soils.
- Organic certification, which is yet to be practiced in Nepal, is too expensive for small farmers to pay for it.
- OA can provide food through a unique combination of environmentally sound practices with low external inputs.
- The main factors limiting organic yields are the availability of fewer nutrients, ineffective weed control measures, and limited possibilities to improve the nutrient status of infertile soils.
- Challenges in organic certification include paperwork and record-keeping, inspections, finding a certifier, and the cost of certification.
Conclusion
The chapter offers a comprehensive overview of organic agriculture, providing a detailed analysis of its global trends, principles, practices, and impacts. The text emphasizes the importance of organic farming as a sustainable alternative to conventional agriculture, highlighting its benefits for the environment, food quality, and consumer health. A significant point is the need for further research to assess the effectiveness of organic farming practices in different geographical regions and under various conditions. As the document states, “OA has often been advocated in the mass media as an alternative to supposedly unsafe and environmentally harmful conventional agriculture practices.” The chapter highlights that organic production can offer environmental benefits that are not always fully supported by scientific evidence, and the economic challenges faced by organic farmers. The authors acknowledge the need for a balanced approach, considering both the potential benefits and limitations of OA. The benefits of organic agriculture, as the document states, are in many ways “a growing demand for organically produced food in industrialized countries has the potential of providing access to premium prices and hence higher income.” The authors conclude by highlighting the importance of open discussions, identifying suitable conditions for implementation, and considering the potential for organic agriculture to contribute to global food security. The chapter also notes that organic farming is not a universal solution and that its success depends on context and specific circumstances. As the text suggests, it is a practice “that is easier to undertake under certain conditions, especially where the situation is good for agriculture in general, such as on fertile soils.”