Introduction Of Organic Agriculture

Introduction of organic Agriculture, Organic farming is defined as a management and agricultural production system that combines a high level of biodiversity with environmental measures that safeguard natural resources and adhere to strict animal welfare standards. Learn the fundamentals of beginning an organic farm. Organic farming is an agricultural strategy that uses ecologically friendly pest management technologies, organic fertilizers derived mostly from animal and plant waste, and nitrogen-fixing cover crops.

Table of Contents

Defining “Organic”

Introduction of organic Agriculture, Organic farming is a crop and livestock production approach that entails much more than avoiding using pesticides, fertilizers, genetically modified organisms, antibiotics, or growth hormones.

Organic farming is a comprehensive approach meant to maximize the productivity and health of multiple populations within the agroecosystem, such as soil organisms, plants, livestock, and people. The primary purpose of organic production is to create firms that are environmentally friendly and sustainable.

According to the Canadian Organic Standards (2006), the following are the main principles of organic production:

Maintain long-term soil fertility by optimising conditions for biological activity within the soil maintain biological diversity within the system recycle materials and resources to the greatest extent possible within the enterprise provide attentive care that promotes health and meets the behavioral needs of livestock maintain biological diversity within the system manufacture organic products, stressing careful processing and handling procedures to protect the organic integrity and essential attributes of the products throughout the manufacturing process In locally organised agricultural systems, rely on renewable resources.

The general principles of organic production from Canadian Organic Standards (2006) include the following:

♦ Protect the environment, minimize soil degradation and erosion, reduce contamination, optimize biological productivity, and promote health

♦ Maintain long-term soil fertility by optimizing conditions for biological activity in the soil

♦ Maintain soil fertility Biodiversity within the system

♦ Recycle materials and resources as much as possible in the company

♦ Provide attentive care that promotes health and meets the behavioral needs of farm animals

♦ Prepare organic products, emphasizing careful processing and handling Methods to maintain the organic integrity and the vital qualities of products in all phases of production,

♦ are based on renewable resources in systems of locally organized agriculture systems

Introduction of organic Agriculture, Organic farming encourages the use of crop rotations and catches crops, promoting a balance between host and predator. Organic waste and nutrients produced on the farm are returned to the soil. Cover crops and composted manure are used to maintain organic matter and soil fertility. Preventive methods to control insects and diseases are practiced, including crop rotation, improved genetics, and resistant cultivars.

On an organic farm, integrated pest and weed control, as well as soil conservation practices, are valuable tools. Permitted organic pesticides include “natural” pesticides and those mentioned on the PSL of the organic standards. The plant protection products that may be used in organic farming are described in the substance approval list. Organic grain feed and protein supplements should be offered to livestock.

Genetically modified products and animal clones, synthetic pesticides, synthetic fertilizers, sewage sludge, synthetic pharmaceuticals, synthetic food processing aids and ingredients, and ionizing radiation are prohibited by the organic guidelines. The use of prohibited elements and techniques is not permitted on certified organic farms at least three years before the harvest of certified organic products. The animals must be raised organically and fed only organic feed components.

Organic farming is fraught with difficulties. Some crops are more difficult to grow organically than others; however, virtually all staples can be produced organically.

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The growth of Organic Agriculture

Introduction of organic Agriculture, The global market for organic food has been growing for more than 15 years years. North American retail sales growth is expected to be 10 to 20 percent per year for the next several years. The organic retail market is valued at over $1.5 billion in Canada and $22.9 billion in the US in 2008.

S.A. in 2008. Imported produce is estimated to account for more than 70 percent of the organic food consumed in Canada. Canada also exports many organic products, particularly soybeans and grains.

Canadian Organic Farmers reported 669 certified organic farms in Ontario in 2007 with more than 100,000 certified organic acres of crops and pasture. That’s an annual increase of about 10 percent per year in recent years. About 48 percent of organic farmland is planted with grain, 40 percent produces hay and grass, and about five percent is certified organic fruit and vegetables. Livestock production (meat, dairy, and eggs) has also steadily increased over the past years.

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Why Grow Organic?

Introduction of organic Agriculture, The main reason why farmers want to grow organic is that they are concerned about the environment and the use of agrochemicals in conventional cultivation systems. Energy use in agriculture is also an issue, as many agrochemicals require energy-intensive manufacturing processes and rely heavily on fossil fuels. Organic farmers find their farming methods profitable and personally rewarding.

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Why buy Organic Food?

Consumers buy organic food for a variety of reasons. Many people choose to buy food that is free of chemical pesticides and grown without the use of standard fertilizers. Some people just like to try new and different things. Some customers prefer organic food for various reasons, including product taste, environmental protection, and a desire to avoid genetically modified food.

It is estimated that in 2007 more than 60% of customers bought organic products. Simple organic customers make up about 5% of all consumers and buy up to 50% of all organic food.

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What is “Organic Certified”?

“Organic certified” refers to items that have been produced by organic standards that have been certified by one of the certifying agencies. In Ontario, there are several certifying bodies. A producer seeking organic certification must request an independent assessment of their operation to guarantee that it satisfies organic requirements from a certifying agency. Farmers, processors, and distributors must keep the product organic and keep a record of documentation for audit reasons. Controlled organic farming products are branded and sold as “from controlled organic cultivation.”

The Canadian government issued laws governing organic goods in June 2009. The Canadian Food Inspection Agency (CFIA) is in charge of organic certification under these laws, including the accreditation of Conformity Verification Bodies (CVBs) and Certification Bodies (CBs). This regulation also refers to the 2009 revisions of the Canadian Organic Production Systems General Principles and Management Standards (CAN/CGSB-32.310) and the Organic Production Systems – Permitted Substances List.

Certification against these requirements under Canadian Organic Legislation is necessary for agricultural goods that are labeled as organic in import, export, and interprovincial commerce or that display the federal Organic Agricultural Products Legend or Emblem. Where organic limits exist, products created and sold within a province are subject to them (Quebec, British Columbia, and Manitoba).

Most foods and drinks meant for human consumption, as well as feed intended for livestock, are subject to federal laws, including crops grown for such purposes. They are also applicable to plant cultivation. Organic claims made for other items, such as aquaculture products, cosmetics, fiber, health care products, fertilizers, pet food, lawn care, and so on, are not covered by the laws.

Organic food must include at least 95% organic components. (except water and salt) and may display the Canada Organic label. Products with a high proportion of organic ingredients (70 to 95 percent) are labeled with the phrase “% organic ingredients.” Organic components may be identified on the ingredient list of products with many ingredients that are less than 70% organic.

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What does the Organic Label mean?

With so many “eco-labels” appearing on the shelves these days it’s hard to know what they all mean. The organic label is the only one whose use is controlled and verifiable through the organic certification process.

Canada’s Organic logo is your assurance that the product bearing it has met the Canadian government’s standards for organic products – the Canadian Organic Standards. The logo can be used on products that are 95-100% organic. Products that are 70-95% organic may state that a product is “Made with Organic Ingredients”. Those with fewer than 70% may only identify organic ingredients in the ingredient list, but not make an organic claim on the rest of the packaging. 

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Export of Organic Materials

Exported merchandise should fulfill the necessities of the importation country or international standards Equivalency agreement. product exported to us must adhere to the North American nation-United States Terms Equivalency Agreement, which was signed in the Gregorian calendar month of 2009. All goods that fulfill Canada’s standards Organic things could also be exported to the United States, with the exception of agricultural products originating from animals treated with antibiotics within the United States, which can not be sold as organic products. Canada is additionally gazing at alternative international standards Equivalency agreement with commercialism partners so as to extend export trade prospects and safeguard the environmental integrity of imported goods.

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Organic Certification

When considering organic certification, be aware of the requirements and required accreditations in the marketplace where your products will be sold. When comparing certification bodies, make sure they have the necessary certification requirements and accreditations to meet market demands. Certification bodies must be accredited under the Canadian Organic Regulations as a minimum.

Some markets may require accreditation or equivalence agreements with countries in the European Union or with the Japanese Agricultural Standard (JAS), Bio-Suisse, or other international organic certification schemes. As Canada develops international equivalency agreements, the need for the certification body to have these international accreditations will decrease.

The Organic Agricultural part of the CFIA website has further information on certification as well as connections to Canadian legislation and standards.

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The Transition Period

The initial years of organic production are the most challenging. Organic standards require organic land to be cultivated organically for 36 months before the first certified organic crop is harvested. This is known as the “transition period,” and it is during this time that both the country and the management adjust to the new system. During this period, insect and weed populations also shift.

Cash flow may be reduced due to the volatile nature of yields and the fact that price premiums are sometimes unavailable during the transition due to product inadequacy. Display the issue as “from managed organic cultivation.” As a result, some farmers prefer a gradual shift to organic cultivation. Crops with low yields were grown during the changeover era.

Carefully create a plan for the transition. Try 10 to 20 percent the first year. Choose one of the best fields to start with and expand the organic acreage as you gain knowledge and confidence. It can take five to 10 years to go fully organic, but a long-term approach is often more successful than a quick switch, especially when financial constraints are considered. Parallel production (production of organic and conventional versions of the same crop or animal products) is not allowed.

Use good sanitation, visually distinct varieties, individual animal identification, and other systems to maintain the segregation and integrity of organic and conventional produce. Good records are essential.

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Successful Organic Farming

Introduction of organic Agriculture, Farmers who produce organically prefer not to use some of the most useful chemical additives to other farmers. The design and management of the production system are fundamental to the success of the farm. Choose complimentary farms and crop rotation and tillage strategies to avoid Reducing the difficulties of cultivation.

The yields of each organic crop vary depending on the success of the farm manager. In the transition from conventional to organic farming, production yields are 98% lower than conventional farming, but after a transition period of three to five years, organic returns are typically better. Because of moderate nutrient requirements and low pest pressure, Cereals and grass crops are generally easy to grow organically. Soybeans also work well, but weeds can be a problem.

Organic farms mostly cultivate maize, with weed management and fertility closely monitored. Meeting the nitrogen demand is quite tough. Corn may be cultivated successfully with the use of fodder legumes or manure. Organic feed grain markets have expanded considerably in recent years.

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GMO maize and canola types used on conventional farms have caused a buffer zone or isolation distance concern for organic corn and canola crops. Farmers growing organic corn and canola must handle the dangers of GMO contamination to achieve a “GMO-free” product. Maintaining proper safety margins between organic and genetically modified crops is the most critical risk control method. Cross-pollinated crops like corn and canola need a much wider separation distance than self-pollinated crops like soybeans or corn.

Fruit and vegetable crops are more difficult to grow depending on the crop. Some managers have had great success while others have had serious problems with the same harvest. Certain insect pests or diseases are more severe in certain areas than others. Some insect problems are difficult to treat organically. As more biologically approved biopesticides become available, this will no longer be a problem.

Commercial yields from organic horticultural crops are often lower than yields from non-organic crops. Yield loss varies by crop and farm. Some organic farmers have improved their produce by processing it on-site. An example is the production of jams, jellies, juices, and other similar products. Use of items that do not meet current market criteria.

Animal products can also be produced organically. In recent years, organic dairy products have become popular. There is a growing market for organic meat products. The animals may only be fed with organic feed (except in exceptional cases). The feed must not contain any by-products of mammals, birds, or fish.

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Introduction of organic Agriculture, It is illegal to use any genetically engineered creatures or compounds. In general, antibiotics, growth hormones, and pesticides are forbidden. When an animal becomes unwell and needs antibiotics to recuperate, it should be given. After that, the animal must be withdrawn from organic animal husbandry and cannot be sold for organic meat products. Vaccines are permitted when other methods of disease control are ineffective.

Artificial insemination is permissible. Always verify with your certification organization to determine if a product or procedure is on the Approved Substances and Organic Standards list. All other federal, state and municipal rules must also be followed in the case of organic agriculture.

Organic products can generally qualify for higher prices than non-organic products. These premiums vary by crop and may depend on whether you are dealing with a processor, wholesaler, retailer, or direct-to-consumer. Prices and premiums are negotiated between buyer and seller and fluctuate with local and global supply and demand.

Higher prices compensate for higher production costs (per unit of production) of management and labor and lower agricultural yields. These differences vary by product. Some experienced crop growers, particularly grain and forage, report very little yield change, while for some horticultural crops, such as tree fruits, significant differences in the marketable yield were found. There may also be higher marketing costs for entering markets where there is less infrastructure than for conventional commodities. Currently, the demand for most organic products is greater than the supply.

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Websites

The following websites are a limited list of helpful resources. Depending on your interest, there are many other valuable sites. Explore them and look for links to other organic sites on the web.

Ontario Ministry of Agriculture, Food and Rural Affairs (OMAFRA)

Agriculture and Agri-Food Canada (AAFC)

Organic Agriculture at the University of Guelph

Canadian Food Inspection Agency – Canada Organic Office

Cyber-Help for Organic Farmers

Organic Trade Association (OTA)

SBDFG – Society for Bio-Dynamic Farming and Gardening in Ontario

Ministère de l’Agriculture, des Pêcheries et de l’Alimentation AgriRéseau

International Federation Of Organic Agriculture Movements

National Organic Program (USDA NOP)

Organic Materials Research Institute

The Organic Center

The New Farm

Sustainable Agriculture Network

U.S. National Sustainable Farming Information Center (ATTRA)

Organic Eprints

eOrganic (US Organic Extension website)

This Factsheet was authored by Hugh Martin – former Organic Crop Production Program Lead, OMAFRA, Guelph.

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Summary

Introduction of organic Agriculture, Farmers may find organic farming to be a feasible alternative production strategy, but there are other challenges. Openness to alternate ecological ways of tackling industrial challenges is one key to success. Determine the fundamental source of the problem and examine long-term methods to avoid or reduce the problem rather than short-term solutions.

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Sources of Information

COG – Canadian Organic Growers Inc.
323 Chapel St., Ottawa ON K1N 7Z2
Phone: (613) 216-0741, 1-888-375-7383
E-mail: info@cog.ca

EFAO – Ecological Farmers Association of Ontario
5420 Highway 6 North,
RR 5, Guelph, ON N1H 6S2
Phone: (519) 822-8606
E-mail: info@efao.ca

OMAFRA – Ontario Ministry of Agriculture, Food and Rural Affairs
1 Stone Road W., Guelph, ON N1G 4Y2
Agr. Information Contact Centre
Phone: 1-877-424-1300

OACC- Organic Agricultural Centre of Canada
Nova Scotia Agricultural College
Box 550, Truro, Nova Scotia, B2N 5E3
Phone: (902) 893-7256, Fax: (902) 893-3430
E-mail: oacc@nsac.ca

Guelph Organic Conference
For information contact:
Tomás Nimmo, Box 116,
Collingwood, ON L9Y 3Z4
Phone: (705) 444-0923, Fax (705) 444-0380
E-mail: organix@georgian.net

OCO – Organic Council of Ontario
RR 5 Guelph, ON N1H 6J2
Phone: (519) 827-1221, Fax: (519) 827-0721
E-mail: info@organiccouncil.ca

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