A basic principle in organic farming is that it should be conducted in cooperation with the environment, where the farm is treated as part of a natural cycle. Central to this philosophy is the use of crop rotation, in which different plant types are cycled over successive years on a given plot of land.
To be designated as organic, vegetables and grains must be grown on fields where chemical fertilizers or pesticides have not been used for at least two years before sowing. An application for organic status must be on file for a monitored two-year “withdrawal period” prior to first harvest. Organic livestock farming is also subject to special rules. Animal feed must be organic and mainly produced on the farm.
Shifting from conventional to organic farming—known as transitioning—is often challenging for the farmer, as it may be characterized by decreased harvests and problems with weeds and parasites. During transitions, the grower must learn new ways of working and identify the plant varieties that thrive best under the new conditions. In Swedish agriculture, yields from organic farms are generally lower than in conventional agriculture, although this may be partially offset by lower production costs, higher prices for the products and government environmental subsidies.
Delivery of fresh organic vegetables directly to the door creates a secure market for growers, saves time for consumers and decreases the use of chemicals in agriculture. At the same time, this is a profitable business,
No comments:
Post a Comment