Because of what I am learning in this course, the topic of organic and sustainable farming interests me more and more. I chose three web sites to mention to you; each looks at a slightly different aspect of the topic. The first information was found at www.ers.usda.gov/emphases/harmony/issues/organic/organic.html. It had a lot of information about the pros and cons of organic farming from a farm operator's point of view. Also at the USDA site were details of the national standards for organic certification adopted in December of 2000, and other information if you poke around. The second site www.life.ca/subject/gardening.html is loaded with information for anyone who is interested in trying organic gardening themselves. It includes articles on saving and trading seeds, preparing soil, and fighting pests naturally, as well as many others. The third web site is that of the Northeast Organic Farming Association of Vermont and is found at www.nofavt.org/. The information here, especially in the sections 10 reasons to eat organic food and organic FAQ's, sum up much of what we have learned in class in a meaningful way. This non-profit organization is the oldest organic farming association in the country (from 1971), and they seem knowledgeable and willing to share their expertise with farmers and consumers alike.

As for the pros and cons of organic farming, the more I know the more I believe that the pros heavily outweigh the cons. On the positive side, organic farming sustains the soil rather than wears it out; natural fertilization is used rather than chemical and pest control emphasizes natural methods and healthy soil itself as a deterrent to pests (very little pesticide is used in serious situations only, and the products used are organic ). Crop rotation and the growing of crops appropriate for local conditions are practiced, much of the work is done more manually with less heavy equipment used, and little processing is done to the harvested vegetables, which are sold close to where they are grown. All of these things add up to less pollution to the environment, since synthetic chemicals are no longer loaded onto the fields, and less fossil fuel is burned in growing, harvesting, processing and transporting the crop. Also the food itself is more healthy, since there is no pesticide residue on the food which could be harmful especially to young children. And there are those who state that there may actually be more minerals in the foods because they are grown in revitalized soils rather than nutrient-depleted ones, which seems to make sense.

Most of the disadvantages to organic farming seem to affect the farmer. To be certified organic, a farm must be chemical free for three years, and the costs in shifting to this new system have to be considered. Also farmers are at a disadvantage in that they must learn and put into practice organic techniques. According to the USDA there is still not an adequate marketing infrastructure in place needed to sell organic produce yet, and not enough places set up for type of processing and distribution needed to fully market the products yet. Some states are offering subsidies for shifting to organic farming and the demand for certified organic goods is high, so it seems as if many of these obstacles will be overcome in the near future. As far as the public goes, the price of organic produce is higher, but as NOFA points out, if all of the external costs of regularly produced crops were added in the costs would be about the same. Also, many informed people will spend the extra money on organic produce because they feel it is healthier for them, and many insist that it just tastes better. Some also realize that organic farming is better for the environment and the future of the planet, and that plus should be enough to override all of the possible minuses.

Top | Back | BIO128/ENV1100 home