Worldover, an increasing number of managers of farms is returning
to organic farming.
Soil Preparation
Farmers rely on fertilizers to keep soil fertile, that is, microbiologically
active. Microbes do the bio-chemical work that allows plants to take mineral
nutrients from soil. Since microbes are most active at a pH of 6.5, farmers
add limestone to the soil to maintain that balance. Phosphorus and organic
matter can also be added to soil to keep it healthy. Farmers can add finely
crushed natural rock phosphate to their fields to increase their phosphate
content. Organic matter - rotted manure (animal wastes) or compost (rotted
plant wastes) - is added every other year.
Crop Strategies
As crops grow, plants take nitrogen from the air and potassium from
the soil. By growing and ploughing remains of crops into a field, the farmer
can harness these elements for the crop planted in that field in the next
growing season. Farmers rotate crops by sowing different ones year after
year in a field, and allowing fields to rest ( lie fallow) every few seasons.
Organic farmers grow a wide variety of crops rather than a single crop,
since diversity encourages insect infestation.
Insect Control
For organic growers, enriching soil fertility, weeding and taking out
unhealthy plants are the most effective ways to control insect infestation.
Some farmers consider the presence of insects to be a sign that something
is wrong with a plant or the soil it is growing in. They prefer to correct
the problem rather than spray an entire crop with chemical pesticides.
Since many insects, birds and other creatures eat the insects that feed
on crops, organic growers observe and encourage these biological relationships
to help promote the healthy growth of their crops.
As the demand for organic food increases, the demand for people who
grow and sell these foods is
also likely to increase.
Food Distribution Process:
FARMS(production) ---------> FOOD INDUSTRIES(processing) ----------> INSPECTION
AGENCIES(quality control) ----------> FOOD DISTRIBUTORS(packaging) ------------->
MARKETS/RESTAURANTS/COMPANIES(wholesaler,retailer) ---------->
YOU(beneficiary)