Agriculture Reference
In-Depth Information
humane, environmentally and economically viable agriculture systems in which maximum
reliance is put on local or on-farm renewable resources, and the management of ecological and
biological processes. The use of external inputs, whether inorganic or organic, is reduced as
far as possible.
Certified organic food and fiber products are those that have been produced according to
documented standards. They are foods that are guaranteed to have been produced and
processed in a manner that avoids the use of synthetic fertilizers, pesticides, hormones,
genetically modified organisms and irradiation, and which strives to enhance natural biolog‐
ical cycles and to meet minimum animal welfare standards.
“Certified organic agriculture” is defined as a certified system of agricultural production that
seeks to promote and enhance ecosystem health while minimizing adverse effects on natural
resources. It is seen not just as a modification of existing conventional practices, but as a
restructuring of whole farm systems. However, "organic agriculture" is not limited to certified
organic farms and products but can include all productive agricultural systems that use
sustainable, natural processes, rather than external inputs, to enhance agricultural productiv‐
ity (Scialabba and Hattam, 2002).
Organic farmers adopt practices to conserve resources, enhance biodiversity, and maintain the
ecosystem for sustainable production and can lead to increased food production, in many cases
we have seen a doubling of yields, which makes an important contribution to increasing the
food security of a region (Park et al, 2008). Therefore, Non-certified organic agriculture' is
defined as local, often traditional agriculture that is managed more or less in accordance with
the principles of organic agriculture, but is not based on certification, trade and premium prices
and it promises an alternative development path in rural areas of low-income countries
(Halberg et al., 2006).
The principles of organic agriculture according to IFOAM are principle of Health-Organic
agriculture should sustain and enhance the health of soil, plant, animal, human and planet as
one indivisible; principle of ecology-organic agriculture should be based on living ecological
systems and cycles, work with them, emulate them and help sustain them; principle of
Fairness-Organic agriculture should build on relationships that ensure fairness with regard to
the common environment and life opportunities and principle of care-organic agriculture
should be managed in a precautionary and responsible manner to protect health and the well-
being of current and future generations and the environment. Literature suggest that the farm,
farmer and institutional factors drive farmers to adopt new technologies (De Francesco, Gatto,
Runge and Tretini, 2008; Rehman, Mckemey,Yates, Cooke, Garforth, Tranter, Park and
Dorward, 2007; Hattam, 2006). Factors such as the financial and social-economic impacts of
new technologies, effects of new technologies on the risk of the farm, available resources and
technology transfer programme also have an effect on the decision of the farmer to adopt new
technologies.
Organic agriculture is fast emerging as the only sustainable long-term approach to food
production. Its emphasis on recycling techniques, biodiversity, low external input and high
level output strategies make it an ideal replacement for the petroleum intensive agricultural
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