How is food grown organically?
Farmers and gardeners learn that to grow organically they must work with nature and not try to dominate it.
Organic growers diversify their farms, moving away from the vast monocultures of agro-business.
Organic growers use a wide variety of techniques such as crop rotations, green manures, rock minerals, compost, biological inoculants, animal manures, soil aeration, and mulching.
The whole thrust of organic agriculture is to FEED SOILS - NOT PLANTS.
Feeding soils increases soil biological life and improves soil structure - leading to a highly resilient system and long-term HIGH SOIL FERTILITY.
Crops become healthy and vigorous; production increases, pest and diseases in plants and animals diminish, and problems which may occur can be treated with low-toxic natural remedies.
Organic Growers do not use water-soluble chemical fertilisers because while they may increase production, their use eventually destroys soil structure and fertility.
Run-off from these fertilisers pollutes groundwater, rivers and lakes.
Chemical fertilisers produce large, sickly plants - and thus animals, both subject to attack by insects and disease.
Farmers are then forced to buy expensive pesticides and drugs in an attempt to maintain production.
Residues are passed on through the food chain, causing a wide range of health problems.
Production from organic farms may be slightly lower, and use about 10% more labor, but is at least as profitable as chemical farms, as costs of organic farming are lower.
And products are SAFE TO EAT and the land can go on producing this way indefinitely.
"A Non-Polluting, Regenerative, Sustainable Agriculture"