Organic farming is an agricultural system which originated early in the 20th century in reaction to rapidly changing farming practices. Certified organic agriculture accounts for 70 million hectares globally, with over half of that total in Australia. Organic farming continues to be developed by various organizations today. It is defined by the use of fertilizers of organic origin such as compost manure, green manure, and bone meal and places emphasis on techniques such as crop rotation and companion planting. Biological pest control, mixed cropping and the fostering of insect predators are encouraged. Organic standards are designed to allow the use of naturally occurring substances while prohibiting or strictly limiting synthetic substances. For instance, naturally occurring pesticides such as pyrethrin and rotenone are permitted, while synthetic fertilizers and pesticides are generally prohibited. Synthetic substances that are allowed include, for example, copper sulfate, elemental sulfur and Ivermectin. Genetically modified organisms, nanomaterials, human sewage sludge, plant growth regulators, hormones, and antibiotic use in livestock husbandry are prohibited. Organic farming advocates claim advantages in sustainability, openness, self-sufficiency, autonomy/independence, health, food security, and food safety.
Components of the Book:
- Chapter 1
Investing in climate change adaptation and mitigation: A methodological review of real-options studies
- Chapter 2
Why bees are critical for achieving sustainable development
- Chapter 3
Decomposition and nutrient mineralisation of leaf litter in smallholder cocoa agroforests: a comparison of organic and conventional farms in Ghana
- Chapter 4
Blunting EU Regulation 1107/2009: following a regulation into a system of agricultural innovation
- Chapter 5
Concentration of dioxin and screening level ecotoxicity of pore water from bottom sediments in relation to organic carbon contents
- Chapter 6
What might it cost to increase soil organic carbon using no‑till on U.S. cropland?
- Chapter 7
Insect pest monitoring with camera‑equipped traps: strengths and limitations
- Chapter 8
Histological, ultrastructural, and biochemical study on the possible role of Panax ginseng in ameliorating liver injury induced by Lambda cyhalotherin
- Chapter 9
How to consider history in landscape ecology: patterns, processes, and pathways
- Chapter 10
Intraspecific trait variability and genetic diversity in the adaptive strategies of serpentine and non-serpentine populations of Silene paradoxa L.
- Chapter 11
Tensions in future development of organic production—views of stakeholders on Organic 3.0
- Chapter 12
‘Workable utopias’ for social change through inclusion and empowerment? Community supported agriculture (CSA) in Wales as social innovation
- Chapter 13
Status quo of adoption of precision agriculture enabling technologies in Swiss plant production
- Chapter 14
Algae and Bioguano as promising source of organic fertilizers
- Chapter 15
Farming autonomy: Canadian beef farmers reclaiming the grass through management-intensive grazing practices
Readership:
Students, academics, teachers and other people attending or interested in Organic Agriculture
Tsegaye Ginbo
Tsegaye Ginbo, Department of Economics, Swedish University of Agricultural Sciences, Box 7013, 75007, Uppsala, Sweden
Vidushi Patel
Vidushi Patel, UWA School of Agriculture and Environment, The University of Western Australia (M004), 35 Stirling Highway, Crawley, WA, 6009, Australia
Michael Asigbaase
Michael Asigbaase, Department of Agriculture and Environmental Science, School of Biosciences, University of Nottingham, Nottingham, UK
Sophie Payne-Gifford
Sophie Payne-Gifford, Centre for Agriculture, Food and Environmental Management Research, School of Life and Medical Sciences, University of Hertfordshire, College Lane, Hatfield, Hertfordshire, AL10 9AB, UK
Agnieszka Baran
Agnieszka Baran, Department of Agricultural and Environmental Chemistry, University of Agriculture in Krakow, Al. Mickiewicza 21, 31-120, Krakow, Poland
and more...