Agriculture Reference
In-Depth Information
productivity and tilth, to supply plant nutrients and to control insects, weeds and other pests.
According to Agbamu (2002), organic farming technology is frequently regarded as the
solution to environmental problems that are related to agriculture as well as food safety.
Furthermore, Conor (2004) pointed out that organic farming developed as a response to what
was perceived to be polluting food supply by modern farming methods and the ensuing
degradation of the environment with chemical and other by-products of the industry.
Soil quality is a necessary indicator of sustainability land. The two farming systems (organic
and conventional) studied at farm level in Central Italy has emphasized interesting differences
on soil quality. It became obvious that organic management affects soil microbiological and
chemical properties by increasing soil nutrient availability, microbial biomass and microbial
activity, which represent a set of sensitive indicators of soil quality. (Marinari, Mancinelli,
Campiglia, Grego, 2006). The bacterial biomass that perform soil functions and resist environ‐
mental stress occurring under organic farms scores higher than in other farming systems
(Mulder, De Zwart, Van Wijnen, Schouten, Breure, 2003). Furthermore, the results confirm the
positive effects of organic manures and diversified crop rotations on soil quality aspects. Rigby
and Ca'ceres (2001) and Defoer (2002) reported that organic agriculture tends to conserve soil
fertility and system stability better than conventional farming systems. The Food and Agri‐
culture Organization of the United Nations regards organic agriculture as an effective strategy
for mitigating climate change and building robust soils that are better adapted to extreme
weather conditions associated with climate changes (IFOAM, 2009; Pretty, 1999).
Organic agriculture promotes food safety and quality. The past decade has been characterized
by escalating public concern towards nutrition and health and food safety issues (Crutchfield
& Roberts, 2000). As a result, at present, consumers perceive relatively high risks associated
with the consumption of conventionally grown produce compared with other public health
hazards (Williams & Hammitt, 2000, 2001). Mitchell, Hong, Koli, Barrett, Bryant, Denison and
Kaffka (2007) discovered that fruits and vegetables produced organically have increased levels
of flavonoids which are reported to protect against cardiovascular disease (Hertog and
Hollman, 1996) and to a lesser extent, against cancer (Knekt, Kumpulainen, Jarvinen, Rissanen,
Heliovaara, Reunanen, Hakulinen and Aromaa, 2002) and other age-related diseases such as
dementia (Commenges, Scotet, Renaud, Jacqmin-Gadda, Barberger-Gateau and Dartigues,
2000) whereas the levels of flavonoids did not vary significantly in conventional treatment.
Furthermore, Lumpkin (2005), and Zug (2006) noted that the use of chemicals in vegetable
production has been identified as a major source of health risk and a cause of extensive
environmental damage.
Organic agriculture improves ecological health because farmers maintain nutrient balances in
soil through locally available organic materials or recycled farm wastes (Park, Stabler and
Jones, 2008; Hynes, 2009). Stolze, Piorr, Harring and Dabbert (2000) and Olsson et al (2001)
concluded that nutrient balances on organic farms are often close to zero and that energy
efficiency is found to be higher in organic farming than in conventional farming. It also
encourages ecosystem service which sustains agricultural productivity and resilience and
advocates production intensification through ecosystem management. Fertility management
in organic farming relies on a long-term integrated approach rather than the more short-term
