The Benefits Of Organically Grown Foods

Many experts say foods grown organically are healthier, more nutritious, and taste better than their conventionally grown counterparts. Farmers who comply with these methods avoid using synthetic pesticides and chemical fertilizers. In addition, these foods are processed without chemical additives, industrial solvents, or irradiation.

Throughout the history of agriculture, foods were grown organically. However, during the 20th century, the introduction of pesticides and herbicides into the food chain became widespread. Known as the Green Revolution, its mission was to battle famine by increasing the production of crops around the globe. In order to achieve this goal, synthetic fertilizers and chemical pesticides were introduced and widely used. This trend was dominant for three decades.

Many farmers and environmentalists claim the methods adopted by the Green Revolution are destructive and counter-productive. Studies have shown conventional chemical methods produce more waste and require more energy. In addition, the tradition of mono-cropping reduces biodiversity. Mono-cropping is the practice of growing one type of crop over large areas of land.

Opponents of chemical farming claim it is not sustainable because it is dependent upon artificial inputs. In addition to the chemicals used for fertilization and pest control, farm animals are given drugs to enhance the production of foods such as meat, milk, and eggs. Specialized machinery, powered by fossil fuels, is required.

The practice of monoculture is prevalent in chemical farming. It involves planting the same crops in the same fields for many successive years. Agricultural experts say this practice increases susceptibility to pests and diseases. In addition, it depletes the nutrients and eliminates native fauna and flora.

Organically farmed lands are sustainable. Practices such as crop rotation, intercropping, aquaponics, mulching, composting, companion planting, and the integrated management of pests support self-sufficiency and sustainability. The health of the soil is preserved, and biodiversity is promoted.

Organically labeled foods must be certified. While regulations vary in different countries, the fundamental principles are generally consistent. They include the absence of human sewage sludge fertilizer in animal feed and plant cultivation. Synthetic chemical inputs must be avoided. In addition to synthetic fertilizers and pesticides, they include food additives and animal antibiotics. Genetically modified organisms must not be used. The farmland that is used must be free from exposure to synthetic chemicals for at least three years.

Demand for the healthy alternatives offered by organic restaurants has been growing steadily. Experts estimate the global demand for these foods has grown by 20 percent each year since the 1990s. In many countries, it is the food industry's fastest growing sector.