My Expat Life in Rural China – Ep. 2: Developing organic agriculture in China's plateau area

By Cherry Crawford September 21, 2023 10 mins read 374 Views

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The love for Saffron initially inspired us on this journey, but our mission is much larger than that. We strive to provide helpful resources and meaningful conversations about organic farming techniques, cooking tips and culinary customs from around the world.

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My Expat Life in Rural China – Ep. 2: Developing organic agriculture in China's plateau area

Frequently Asked Questions

What are the health benefits of organic farming

Organic farming provides farmers with a way of producing food without using chemicals. Farmers do not need to worry about harmful pesticides harming their crops or animals.

Organic farming also permits for the use of natural fertilizers. These fertilizers aid in the growth of healthy plants as well as reducing the amount chemical waste.

Organic farming is also environmentally friendly. To recycle nutrients back into soil, farmers often resort to composting. This reduces pollution and conserves valuable resources.

Organic farming improves crop yields while also helping the environment. Because organic farming uses less water during the growing season, this is why it is so successful.

Organic production methods also mean that farmers receive higher prices for their produce. Consumers who are more informed about the dangers of pesticides or chemical fertilizers will demand healthier food.

This raises the demand to produce organic food products. Organic farming is becoming more popular because of this.

How can I determine if my produce was organic?

These three labels can help you make sure you're buying organic produce.

USDA Organic Certified- This product has been certified organic by the USDA.

Certified Naturally-Grown - Produce which has passed strict organic practices requirements, but not yet received USDA certification.

Pastured/Free Range - Produce from animals who live outdoors and graze freely on grass and herbs.

These labels indicate that the product meets specific criteria, which include:

No pesticides or synthetic fertilizers
No genetically modified organisms
No antibiotics are ever given to the animal
No hormones are ever given to the animal
There are no growth-promoting drugs
No feed additives
No artificial ingredients
No irradiation
No sewage solids
GMOs not allowed
Antibiotics have never been administered
No hormones ever given
No growth-promoting medications
No feed-additives
No artificial ingredients
No sewage sludge, if it's not a GMO
No irradiation

I hope you found this article helpful.

What is the difference between organic food and inorganic?

Organic food does not contain pesticides, chemical fertilisers, sewage waste, irradiation, genetic modification. Organic farming practices promote soil health, water quality and animal welfare.

Inorganic foods can be grown using pesticides, chemical fertilizers and sewage sludge. Radiated foods are those that have been exposed to radiation. Genetically modified organisms, or GMOs, are created using biological engineering techniques.

"Natural" is sometimes used interchangeably in the context of "organic." However, natural does not necessarily mean organic. Natural products can also be labeled with synthetic ingredients.

Organic produce is usually more nutritious that conventional produce. This is because organic soil contains fewer toxic chemicals and pesticides. Organic farmers don't use any artificial fertilizers, hormones or antibiotics.

Are organic foods better?

The Environmental Working Group's most recent report on pesticide residues found in food shows that organic fruits and veggies had almost half the pesticide content of non-organic. They discovered that organic apples contained eight more pesticides per gram than non-organic ones, while organic strawberries contained four times as many pesticides.

Other studies suggest that eating organic food reduces exposure to toxic metals like lead and mercury. One study found that organic meats had 33 percent less lead in children than the levels of those who did not eat them. Another study concluded traditional fish should not be consumed by pregnant women, due to high mercury levels.

Organic food is generally safer than non-organic. However, to reduce your risk of cancer and other diseases, experts recommend choosing fresh fruit and vegetables whenever possible.

What are some of the most popular organic products in your country?

Today organic food is the fastest-growing sector. But even though we've come a long way from our roots, there is still much room for growth.

Organic products will be the future. They are safer, healthier for the environment, and easier to afford for consumers.

But they also tend to be higher priced. That's why we created the Organic Food Index. We wanted the ability to identify which foods are currently most popular and whether these trends have changed.

These results indicate that organic food is growing in popularity. Between 2011 and 2012, the number of Americans who shop for organic food increased by almost 50%.

The USDA reports that organic production increased 10% last year. Organic food now accounts for 9% of U.S. agricultural output.

While organic food is certainly gaining ground, it seems that it is still an expensive choice for consumers. According to the Organic Trade Association (OTA), average retail prices for organic food are almost double those of conventional alternatives.

The organic food sector is growing faster than other segments of the food supply. You can see that organic food has been steadily increasing since 2009.

In fact, according to OTA, the volume of organic products sold in supermarkets grew by 14% between 2010 and 2011.

This is because of consumer demand for healthier products, which explains the rise in organic food sales across all age categories.

Younger generations are also leading the way in organic food choices. Millennials are twice more likely to purchase organic food than baby boomers. And young adults under 35 years old account for 25% of all organic food purchases.

Why is organic food important?

Organic produce is vital for our health. It is the best option to ensure that we eat nutritious food. It's not only better for us but also it's more sustainable as it doesn't rely upon pesticides and fertilers.

Organic farming uses natural methods for growing crops without using harmful chemicals. Organic farming is safer for animals and humans because it produces fewer pollutants. When you choose organic food, both you and the earth are protected.

But organic food offers more than just health benefits. We all know how bad processed food can make us feel. You might not know this, but organic fruits and vegetables don't have to be treated with chemicals. It means that organic fruits and vegetables taste better, last longer, and are brighter.

Organic food is so important. Because organic is healthier for you as well as for the world.

Statistics

Brands participating in this challenge are committed to using 100 percent sustainable cotton by 2025.[5] (en.wikipedia.org)
Once certified by the USDA, it can fall into one of four categories: "100 percent organic", "organic," "made with organic ingredients," or "made with less than 70 percent organic ingredients. (en.wikipedia.org)
Cosmetic brands such as Laurel and Rose Mira are 100 percent organic and have a wide array of skincare products. (en.wikipedia.org)
Popular clothing brands, like Patagonia, are labelled as organic by using 100 percent organic cotton for many of their styles. (en.wikipedia.org)

External Links

How To

Organic foods: Are they healthier and more nutritious than conventional food?

Organic foods are produced without the use of chemical pesticides and synthetic fertilizers. They are grown in natural environments without artificial inputs (fungicides/herbicides/hormones, antibiotics or genetic engineering). Organic farming methods include crop rotation, cover, composting animal manure and recycling wastewater.

The USDA National Organic Program (NOP), established in 2002 to regulate production, handling and processing of organic products sold in the United States. NOP regulations ensure organic agricultural products conform to the Federal Food, Drug, and Cosmetic Act. Additionally, organic products must not contain prohibited substances like pesticide residues or genetically modified organisms.

There are two types available in the U.S. for producers who want their products to be labeled "organic". One for farmers and ranchers, and one for manufacturers. Both programs require that operations are audited annually to verify compliance with the strict standards. These services are offered by several certifying agencies, including CCOF Certified Organic Farmers & Ranchers and Quality Assurance International. All three organizations provide third-party verification of farms' adherence to strict guidelines regarding environmental stewardship, labour practices, and livestock care.

According to the USDA's Economic Research Service, organic agriculture accounted for $4.7 billion in sales in 2013. Retail spending on certified organic products reached nearly $1.5 Billion in 2013. This is a 23 per cent increase from 2009. The number of grocery stores that sold organic products increased 12 percent over the same period. Spending on organic produce was up 29 percent, but only 1 percent on meat, seafood, eggs, and dairy.

While organic food costs more, consumers say its quality justifies the added expense. Consumer Reports found that 88 per cent of respondents would be willing to pay more for organic food if the nutritional value was higher. Health Affairs published another study that found organic food eaters are less likely than those who consume conventional foods to have health problems such diabetes, heart disease and cancer.

There is no evidence to suggest eating organic foods can treat or prevent any diseases. However, some studies have suggested that they might be beneficial for your health as they may reduce your exposure of pesticides and contaminants. According to a 2010 review of 31 studies, organically raised beef showed significantly lower levels in toxic chemicals and parasites than conventionally produced beef. A separate analysis of eleven studies published in 2012 led to similar conclusions.

The Environmental Working Group released a report in 2014 that analyzed data from USDA's Agricultural Marketing Resource Center. They found that there was a decrease in foodborne illness due to E.coli, salmonella, listeria moncytogenes or campylobacter. The Environmental Working Group also found that E.coli O157 has been associated with fewer human illnesses in children and adults since 2006, when USDA began requiring stricter organic standards for animal production.

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