GOOD GROWING –Why organic farming works.
Leslie A. Duram
University of Nebraska Press
Reviewed by V. A. Parthasarathy,
The book “Good Growing” why organic farming works” is an excellent compilation of well studied information from over 350 references besides personnel interview and experience of author. The author condemns “illogical production system of food from
conventional agriculture”. In America conventional agriculture means use of pesticides and fertilizer for agriculture but in many developing countries agriculture is still being
produced organically. Seventy two percent conventional grocers’ stores have organic food in USA. Among organic food, there is more demand for organic dairy products. Organic crop is nutritionally superior evidenced from findings of USA, Europe and many other countries. Organic food supplies more antioxidants, primary and secondary nutrients, and secondary metabolites. Evidence show that livestock too prefers organic food. Organic food strengthens immune system. Synthetic pesticides depress defense mechanism of plants in non-organic production system. Experiment evidence shows that organically grown straw berries, black berries and corn had 19 per cent, 50 per cent and 58 per cent higher anti-oxidant, respectively than conventional crop. Nutritional superiority, food safety, fresher taste, and environmental concern, consumer demand is clearly strong and growing as people are willing to pay more organically grown food. Commonly organic food is 10 to 30 % superior to non-organic food. Only 2% of major fruit and vegetable crops, apples, carrots, lettuce and grapes, 15 of all tomatoes grown by
certified organic methods. The author stresses that conventional farming or conventional agriculture or industrial agriculture is illogical system of food production where agribusiness is the only winner not farmers. US has 72% of global genetically engineered crops today which are not acceptable by organic. Certified organic does not contain these materials. Organic farms provide enhanced ecosystem services.
Organic farming provides an opportunity for farmers to maintain rural life and for consumers to care about food, and for both to consciously decide to grow/buy organic food that will help sustain rural America. Farmers and consumers alike see that organic farming is the best way to avoid the problems with pesticides and artificial fertilizers, water contamination, dangerous chemical exposures today.
About 350 pesticides commonly used in US on food production system, in homes and on pets. Industrial agriculture reduces diversity on relying on just a few crops. There are three types of organic products are available in US namely, (i) ‘100 percent organic’ – only organically produced, (ii) organic – 95 percent certified organic, and
Any products containing less than 70% organic ingredients may not be marketed as organic food. USDA makes no claims that organically produced food is safer or more nutritious than conventionally produced food. In the organic certification, uniform standards essential however, it creates more paper work for each farmers.
Organic research receives very little support. Out of 8, 85,863 acres of land grant universities, only 151 acres (0.02%) are certified organic system. Comparative research on organic and conventional farmers shows that organic farmers tend to have higher education levels, have less on-farm experience, complain about a lack of information on organic methods, and have more environmentally friendly attitudes. Also, more women are active in organic farming than in conventional production. Clearly, variations exist between farmers who have chosen organic versus conventional methods. Organic Farmers have strong convictions and have the courage to face risk and go against the status quo of industrial agriculture. A mail survey indicate that regardless of their age, income,and gender, 23% indicated that they look for organic food when they shop and 30 % said they plan to buy organic food within the next month or so. And 57% consumers ranked organic food as better than conventional food on the basis of food safety, freshness, and general health benefits, nutritional value, effect on the environment, flavor, and general appearance of the product. Book argues that global food system is geographically illogical. Organic agriculture has the potential to reduce the ‘food miles’ and take out the “middleman”. This keeps consumer prices down and provides more profit for the farmers who grow the food. Conventionalization of organic farm is on the way. A well digested and designed document produced in simple manner which common man can easily understand the issues of ‘organic food production chain’. Profit alone is not motive in organic farming, it provide umbrella for employment, biodiversity, food and environment safety and earnest job for millions live in rural. Certification standards and future lines also suggested would be useful for researchers and organic food producer and marketing system.
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