Organic farming practices are designed to encourage soil and water conservation and reduce pollution. Organic foods promote healthier and more sustainable use of natural resources. Modern farming methods, including excessive use of chemicals, have led to a decline in soil fertility, and an increase in salinity and blue-green algae in waterways over many years.
Organic farming is concerned with protecting the environment and working in harmony with existing ecosystems, including conserving water, soil and energy, and using renewable resources and natural farming cycles. Traditional farming methods are often used, such as rotating crops to prevent depleting the soil of nutrients. Farmers who grow organic produce and meat don't use conventional methods to fertilize, control weeds or prevent livestock disease. For example, rather than using chemical weedkillers, organic farmers may conduct more sophisticated crop rotations and spread mulch or manure to keep weeds at bay.
Pesticides and other chemicals in organic food
Organic foods are not necessarily completely chemical free. They may be grown on land not previously used for organic food production and, therefore, might contain chemical residues. However, the pesticide residues in organic food are considerably lower than those found in foods produced with synthetic chemicals.
Certain naturally occurring pesticides, including pyrethrins, light oils, copper and sulphur, and biological substances such as Bacillus thuringiensis, are permitted for use in organic farming.
An article reproduced in part from: The Truth About Organic Foods - Pros and Cons of Organic Food - Redbook Better Health Chanel Mayo Clinic