Organic farming explained

organic farming

The term ‘organic’ means produce that is grown entirely without the use of synthetic chemicals. These chemicals include herbicides, fungicides, pesticides, artificial fertilizers, hormones and growth promoters.

Conventional farmers apply chemical fertilizers to the soil to grow their crops, they also spray crops with insecticides to protect against pests and from disease and they use synthetic herbicides to control weeds.

Organic farmers feed and build the soil nutrients with natural fertilizers and crop rotations to help grow health strong nutritious crops. They use insects and barriers to protect crops from pests and disease. Unlike conventional farmers, organic farmers are not allowed to use raw manure. They must compost the manure to destroy any pathogenic microbes such as E. coli. (refer to frozen strawberry contamination).

Studies have shown that the chemicals and poisons used in conventional farming such as glyphosate commonly known as round up, are carcinogens and hormone distruptors.

As a result of poor soils and the use of chemicals, conventionally grown foods are lower in nutrients. Using chemicals makes farming cheaper and easier than organic farming.

Organic food is usually, but not always, more expensive, but it is better for you and more sustainable for the plant.

Fruit and veg with the highest load of toxic contaminants:

  • Apples, Grapes, Pears, Raspberries and strawberries.
  • Broccoli, capsicum, celery, potatoes and silver beat.

Fruit and veg with the lowest load of toxic contaminants:

  • Avocado, bananas, blueberries, grapefruit, papaya and radish
  • Asparagus, eggplant, okra and onions