Benefits of Organic Farming and Prevailing Challenges
Organic farming is increasingly being embraced worldwide because of its benefits. Statista indicated that by 2020 the global sales of organic food had increased to $120.65 billion from $18 billion in 2000. In the United States, organic produce accounts for a great share of total produce sales. The 2021 Organic Produce Performance Report released towards the end of January 2022 revealed that sales topped $9 billion and surpassed year-over-year gains for connotationally-grown produce. There are many advantages associated with organic farming that contribute to the industry’s growth.
The primary merit of organic produce is the reduced exposure to artificial fertilizers and synthetic pesticides. This may translate to health benefits for consumers. For instance, organic-food consumption lowers the risk of allergic reactions to chemicals and preservatives found in conventionally-grown crops. Some studies have also found that organic produce contains higher amounts of certain nutrients, including antioxidants.
Organic farming can also help protect the environment. In addition to preserving soil health and improving soil fertility, studies suggest that organic agricultural operations with no or reduced tillage decrease soil erosion. Natural cultivation practices such as cover crops and organic-matter input are supported by a nine-year study by the Agricultural Research Service (ARS), whose findings demonstrated that organic farming’s emphasis on building organic soil matter can replenish nutrients and mitigate erosion damage.
Furthermore, farmers support animal welfare and health through organic farming by limiting chemical exposure to wildlife and lowering the impact of farming on natural habitats. Forming a symbiotic relationship with local ecosystems is a best practice of organic agricultural operations. To this end, they regularly use native predators and birds to provide pest control and facilitate clean grazing to foster more productive and healthier animals.
Despite these merits, organic farming faces challenges. One factor effecting the sale of organic produce is that organic products tend to be more expensive than conventionally-grown foods, and it is up to consumers to decide if the extra cost is worth it. Higher prices can also make them less feasible options for people with restricted food budgets.
The perishability of produce becomes a bigger problem as well. Organic produce is fresh and lacks chemical preservatives, so they must be consumed sooner. Distribution of organic produce to markets while still fresh can also be difficult due to logistical hurdles, such as temperature fluctuations during transport. This requires organic farmers to identify local distribution channels or invest in high-quality climate-controlled vehicles to access other areas with more market demand.
Dealing with pests and rodents is another problem in organic farming, the principles of which disapprove of synthetic pesticides and deterrents. Farmers can use pesticides made with natural ingredients, employ traps, or release predatory insects that feed on pests, but effectiveness may vary. Some researchers have also expressed concern about the lack of proactive oversight for non-synthetic substances due to increasing evidence that some natural pesticides pose higher toxicity levels and environmental risk than previously thought.
Addressing these challenges can make organic farming more beneficial and sustainable in the long-term. Additionally, it can help mitigate the impact of conventional agricultural practices that exacerbate existing threats to the environment and contribute to air, water, and soil contamination.
