Defining organic
In agriculture, the word organic has come to mean “foodstuff grown or raised without synthetic fertilizers or pesticides or hormones.” According to the
USDA National Organic Standard Board, organic agriculture:
Is an ecological production management system that promotes and enhances biodiversity, biological cycles, and soil biological activity;
Is based on minimal use of off-farm inputs and on management practices that restore, maintain or enhance ecological harmony;
Has a primary goal of optimizing the health and productivity of interdependent communities of soil life, plants, animals and people.
In agriculture, the word organic has come to mean “foodstuff grown or raised without synthetic fertilizers or pesticides or hormones.” According to the
USDA National Organic Standard Board, organic agriculture:
Is an ecological production management system that promotes and enhances biodiversity, biological cycles, and soil biological activity;
Is based on minimal use of off-farm inputs and on management practices that restore, maintain or enhance ecological harmony;
Has a primary goal of optimizing the health and productivity of interdependent communities of soil life, plants, animals and people.
Organic vegetable gardening
As a component of organic agriculture, organic vegetable gardening promotes and enhances natural diversity and biological cycles on the farm. Rather than relying on synthetic fertilizers and pesticides, organic gardening is based on making the garden self-sufficient and sustainable.
The National Organic Program (NOP), http://www.ams.usda.gov/AMSv1.0/NOP the organic standards. Growers must be certified in order to claim their products are grown organically. A conventional grower can become certified organic over a three-year transition period. During this period, organic practices need to be used but the produce cannot be claimed as organic. Organic growers or gardeners with less than $5,000 in sales per year do not need to be certified but their practice has to follow the NOP standard and is subject to audit.
Most home gardeners grow vegetables naturally and do not sell produce so they do not have to strictly follow the NOP standard if the word organic is not used for their produce. For a product to be called organic, it must contain at least 95 percent USDA-certified organic ingredients.
This guide focuses on organic vegetable gardening techniques applicable to organic home or community gardeners. Commercial organic vegetable growers, however, may also find this information useful.
Transitioning to organic gardening
Producing vegetables organically is a long-term process carried out in stages rather than a single production practice adopted within one growing season. Adopting organic production techniques involves a transition from conventional to organic gardening. The first step in this transition is improving and maintaining soil fertility or quality. Healthy, fertile soils are the base of successful organic vegetable production.
The soil is a biologically active and dynamic resource, providing plants with mineral nutrients, water and oxygen. Organic matter — living organisms, fresh residues and decomposed residues is an essential ingredient in fertile and healthy soils. Organic matter improves soil tilth while preventing soil compaction and crusting. Soils low in organic matter often crust or seal over after a heavy rain, which prevents water and oxygen infiltration to the root system of growing vegetables. Organic matter slows soil erosion and provides a favorable environment for earthworms and beneficial microorganisms. Carbon dioxide from decaying organic matter brings minerals of the soil into solution, making them available to growing plants. The target level for organic matter in healthy soil is 3 to 5 percent. Potential crop yield could increase by about 12 percent for every 1 percent increase in organic matter.
For more information visit the link below for the source.Thanks
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As a component of organic agriculture, organic vegetable gardening promotes and enhances natural diversity and biological cycles on the farm. Rather than relying on synthetic fertilizers and pesticides, organic gardening is based on making the garden self-sufficient and sustainable.
The National Organic Program (NOP), http://www.ams.usda.gov/AMSv1.0/NOP the organic standards. Growers must be certified in order to claim their products are grown organically. A conventional grower can become certified organic over a three-year transition period. During this period, organic practices need to be used but the produce cannot be claimed as organic. Organic growers or gardeners with less than $5,000 in sales per year do not need to be certified but their practice has to follow the NOP standard and is subject to audit.
Most home gardeners grow vegetables naturally and do not sell produce so they do not have to strictly follow the NOP standard if the word organic is not used for their produce. For a product to be called organic, it must contain at least 95 percent USDA-certified organic ingredients.
This guide focuses on organic vegetable gardening techniques applicable to organic home or community gardeners. Commercial organic vegetable growers, however, may also find this information useful.
Transitioning to organic gardening
Producing vegetables organically is a long-term process carried out in stages rather than a single production practice adopted within one growing season. Adopting organic production techniques involves a transition from conventional to organic gardening. The first step in this transition is improving and maintaining soil fertility or quality. Healthy, fertile soils are the base of successful organic vegetable production.
The soil is a biologically active and dynamic resource, providing plants with mineral nutrients, water and oxygen. Organic matter — living organisms, fresh residues and decomposed residues is an essential ingredient in fertile and healthy soils. Organic matter improves soil tilth while preventing soil compaction and crusting. Soils low in organic matter often crust or seal over after a heavy rain, which prevents water and oxygen infiltration to the root system of growing vegetables. Organic matter slows soil erosion and provides a favorable environment for earthworms and beneficial microorganisms. Carbon dioxide from decaying organic matter brings minerals of the soil into solution, making them available to growing plants. The target level for organic matter in healthy soil is 3 to 5 percent. Potential crop yield could increase by about 12 percent for every 1 percent increase in organic matter.
For more information visit the link below for the source.Thanks
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