Advantages and Disadvantages Organic Farming

 Organically grown plants are nourished naturally, rendering the structural and metabolic integrity of their cellular structure superior to those conventionally grown. As a result, organically grown foods can be stored longer and do not show the latter’s susceptibility to rapid mold and rotting.For instance, in an orange grove infested with scale, he restored the mineral balance to part of the soil and the trees growing in that part became clean while the rest remained diseased.

By the same means he grew healthy rosebushes between rows that were riddled by insects, and tomato and cucumber plants, both healthy and diseased, where the vines intertwined.
Northern observed that the bugs ate up the diseased and refused to touch the healthy plants

By definition, organic farming does not incur the use of expensive agrichemicals – they are not permitted! The greater resistance of their crops to pests and the diseases save farmers significantly in expensive insecticides, fungicides and other pesticides.

Fertilizers are either created in situ by green manuring and leguminous crop rotation or on-farm via composting and worm farming. Biodynamic farmers use a low cost microbial solution sprayed onto their crops.

The creation of living, fertile soil conditions through early corrective soil re-mineralization and strategic Keyline chisel ploughing are significant establishment costs that, however, reap ongoing benefits to production at minimal maintenance.

Organic farming does not use GMO crops at all. Farmers are permitted to cross-breed plants (or animals) to encourage better natural production levels. They are not permitted to use industry-altered products when growing or producing items for the market. This requirement may limit the yields that a farm is able to produce when compared to GMO farming, but it also eliminates the threat of customers leaving because they don’t want to consume GMO products.

Most industrialized countries offer farm subsidies of some type to encourage people to become farmers. Without farmers, it would be difficult to have our food and fuel demands met, after all. Unfortunately, most of the subsidies that are authorized only apply to farmers that are growing commodity products. Without access to subsidies, organic farmers take on many more risks that could wipe them out, such as weather changes or a crop failure.

Organic foods are more expensive than commodity foods or commercially-grown products. The marketplace for organic foods is not as defined as it is for other crops either. That can make it difficult for specialty farmers to compete with their own products.

To counter this issue, many communities are developing food cooperatives with local farmers and markets. For a small fee, customers can “prepay” for organic foods that they can pick-up after the growing season has been completed.

In the United States, organic foods are typically free of synthetic pesticides. There are, however, some exceptions to the rule. Organic farmers who can provide that natural pesticides have not worked to control pests are permitted to use synthetic products under specific circumstances. These farmers must show that cultural management practices and other organic practices have failed repetitively.

That means some organic foods being sold are exposed to the same chemicals and processes that commodity and conventional crops have – but with the higher organic prices. For some, that means there is no difference between the different products that are available in local markets.