With the steady growth in demand for food products, farmers and food producers are striving to keep up with it by producing more and more food crops as quickly as possible by any means possible. In their race to stay up with the growing demand, they end up using harmful and lethal pesticides to keep their plantation safe from pests and insects along with the use of harmful chemical fertilizers for a quick and bountiful harvest. But this fast grown food produce not only includes a heavy dosage of lethal pesticides in them but also can have an adverse effect on human health when consumed. In our fast-paced lifestyle we hardly ever wait to notice this factor and end up consuming a quick bite laced with chemicals and other harmful non-organic substances, at the cost of our health.
With the recent growth in awareness towards various environmental and health issues, people have started to notice the value of organic produce and the benefits of organic farming as compared to non-organic produce and conventional farming. They know that an organically produced fruit or vegetable is not only free from harmful chemical pesticides but also contains higher nutritious value than a non-organic food product. The added nutrition such as higher levels of vitamin C, iron, and magnesium helps in guarding your body against certain kinds of ailment.
Growing organic vegetable: do you know tips?
In simple terms, organic products are those food products that are grown with the incorporation of organic farming techniques that do involve the use of any synthetic chemical fertilizers or lethal pesticides. They are grown by harnessing natural farming techniques and using only wholesome organic compost or fertilizers along with harmless organic pesticides that do affect the produce or the environment in any adverse way. They also use certain kinds of micro-organisms that help in maintaining the fertility of the soil while keeping the unwanted plants such as weed at bay. Even the seeds used for cultivation in an organic farm are organic certified. Organic produce is grown with very little utilization of resources as compared to conventionally grown food products, thereby saving both on cost and resources. Moreover, it emphasizes the use of renewable resources that are eco-friendly and fully sustainable creating a better future.