Tips to Earn Lakhs from seed farming | Anchal Agricultural Farm | Haritham Sundaram EP 443

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Frequently Asked Questions

Is organic the same as pesticide-free?

Organic food is organic and free of pesticides. This means that organic food is often free of pesticides and fertilizers.

Organic produce also contains more nutrients than conventionally produced foods because it contains no harmful additives.

The USDA National Organic Program, (NOP), requires farmers to adhere to strict guidelines when cultivating organic crops.

These guidelines include soil preparation, crop rotation, pest control, water conservation, and harvesting practices.

Organic farming methods are also beneficial for wildlife and natural habitats.

What is organic food?

Organic food is produced without the use of artificial fertilizers and pesticides. These chemicals could cause health problems for those who eat inorganic food.

Organic food is grown naturally without harmful substances such as chemical fertilizers, pesticides, herbicides, or fungicides. These chemicals can be dangerous for both humans and animals.

Inorganic food includes meat, fish, eggs, milk, cheese, butter, yogurt, honey, grains, vegetables, fruits, spices, and herbs.

Organic refers specifically to the method an agricultural product has been grown. Organic farming uses natural methods to grow crops. Conventional farming uses pesticides and synthetic fertilizers.

U.S. Department of Agriculture (USDA), must ensure that organic food meets strict standards. According to the National Organic Program Standards, all certified organic food must be free from prohibited materials such as antibiotics, growth hormones, genetically modified organisms (GMOs), and industrial solvents. Organic food must not contain toxic chemicals, petroleum-based fertilizers or sewage sludges.

What is organic meat?

Organic meat is food that has not been treated with pesticides or artificial fertilizers. Organic meat is also a guarantee that the animals weren’t fed any genetically altered feed. This means that the meat is safe for consumption as there aren’t any harmful chemicals.

Organic meats are also better for our environment. Organic foods reduce pollution in rivers, lakes and landfills. We can also help wildlife by eating organic foods. Organic farmers do not often use toxic chemicals that can kill birds or insects.

It is best to buy organic meats locally as much as possible. Buying local helps keep more money circulating within the community rather than going out of state. Local businesses often pass on savings to customers shopping locally. In addition, buying local keeps jobs right here in America instead of sending them overseas.

Why should I go organic?

The health risks of conventional agriculture include asthma, allergies and diabetes. You must make healthy choices when buying food.

Here are some tips from the Environmental Working Group (EWG).

As much as possible, purchase organic fruits or vegetables

USDA organic labels can be found on meat, poultry (eggs, eggs), milk, cheese and yogurt as well.

Avoid processed foods labeled as "natural" or "no additives."

Carefully review ingredient lists. It is possible to add an ingredient during processing if it isn't already listed.

Frozen and canned meats should be preferred to fresh. Frozen and canned foods often contain less nutrient-rich ingredients like high fructose corn syrup.

Which are the best organic vegetables?

Organic vegetables are the best and most nutritious food source. They are the best food on earth.

Organic produce is free from pesticides and herbicides. These chemicals can pose serious risks to our environment and health.

Organic produce contains more nutrients, vitamins and minerals. This makes them more healthy because organic produce absorbs nutrients better.

Organic vegetables taste delicious and are safe for you to eat. Organic produce is safe to eat.

Every grocery store will carry organic fruit and vegetables. Organic fruits and veggies can be purchased at any grocery store provided they comply with USDA guidelines.

What is the difference between organic food and inorganic?

Organic food is made without chemical fertilizers or pesticides. Organic farming practices support soil health, water quality, and animal welfare.

Inorganic foods are grown with pesticides, chemical fertilizers, and sewage sludge. Radiation can be used to destroy food, while genetically modified organisms are created by biological engineering.

Sometimes, the term "natural", is used interchangeably with "organic." But, "natural" does not necessarily refer to organic. Natural products can also be labeled with synthetic ingredients.

Organic produce is often more nutritious than conventional produce, as the soil has fewer pesticides and harmful chemicals. Organic farmers are free from artificial fertilizers and pesticides.

What are the advantages of organic farming?

Organic farming provides farmers with a way of producing food without using chemicals. Farmers don't need to worry that harmful pesticides could harm their crops or animals.

Organic farming also permits for the use of natural fertilizers. These fertilizers help to grow healthy plants and help to reduce the amount of chemical waste produced.

Organic farming is also eco-friendly. Farmers often use composting techniques to recycle nutrients back into the soil. This reduces pollutants and conserves precious resources.

Organic farming also helps the environment by increasing crop yields. This is because there is much less water used during the growing season.

Organic production methods mean farmers can get higher prices. People who are more conscious of the dangers of chemical fertilizers and pesticides will eat healthier food.

This increases demand for organic food products. Organic farming is becoming more popular because of this.

Statistics

• When packaged products indicate they are “made with organic [specific ingredient or food group],” they contain at least 70% organically produced ingredients. (usda.gov)
• As for organic meat, regulations require that animals be raised in living conditions that accommodate their natural behaviours (like the ability to graze on pasture), fed 100% organic feed and forage, and not administered antibiotics or hormones. (usda.gov)
• According to a study performed by consumerreports.org, organic products, compared to non-organic products, ranged anywhere from 13 percent cheaper to 303 percent more expensive. (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)

External Links

[TAG17]

• The link between occupational pesticide exposure and cancer risk: A review: Journal of Toxicology and Environmental Health. Part B. Vol 15, No 4.


• Genetically modified food: safety, risk and public concerns - a review - Journal of Food Science and Technology

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• The health effects of organic foods and their impact on the human body: A review of the status quo and future prospects of research – ScienceDirect


• Technical note: Simultaneous carotenoid and vitamin analysis of milk from total mixed ration-fed cows optimized for xanthophyll detection - ScienceDirect

[TAG23]

• Organic Industry Survey


• U.S. Organic Sales grew to an all-time high of $62 billion in 2020

[TAG26]

• PubMed: Evaluation of the micronutrient content of plant foods grown using conventional and organic agricultural methods.


• PubMed: Comparison of the total phenolic, ascorbic acid and freeze-dried strawberry, marionberry, and corn grown with conventional, organic, sustainable agricultural practices.

How To

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

Organic foods are grown without the use chemical pesticides or synthetic fertilisers. They are grown under natural conditions, without artificial inputs like pesticides, herbicides hormones, antibiotics, genetic engineering, and fungicides. Organic farming practices include crop rotation, cover crops, composting animal manure, recycling wastewater, and integrated pest management (IPM).

In 2002, USDA National Organic Program was established. It regulates the handling, processing, labelling and sale of organic products within the United States. NOP regulations ensure organic agricultural products conform to the Federal Food, Drug, and Cosmetic Act. The NOP regulations also require that organic products are free of prohibited substances such as pesticide residues and genetically modified organisms.

The United States offers two certification programs for producers that want their products to be certified organic: one for farmers, ranchers and the other for manufacturers. Both programs require annual audits of operations to verify compliance with rigorous standards. This service is offered by several certifying agents, such as the CCOF Certified Organic Farmers & Ranchers or Quality Assurance International. These organizations offer third-party verification that farms adhere to strict guidelines about environmental stewardship and labour practices.

According to the USDA's Economic Research Service, organic agriculture accounted for $4.7 billion in sales in 2013. In 2013, organic agriculture accounted for $4.7 billion in sales. This represents a 23-percent increase over 2009. Sales at grocery stores were up 12 percent during this period. Spending on organic produce directly increased by 29.9%, while meat, poultry eggs, and seafood spending grew only by 1%.

While organic food may be more expensive, consumers think its superior quality justifies the higher price. Consumer Reports conducted a survey in 2015 and found that 88 percent of respondents would pay more for organic foods if they had higher nutritional value. Another study published in Health Affairs found that people who eat organic foods are less likely to suffer health problems like cancer, diabetes, obesity, asthma, heart disease, and depression.

Even though there is no evidence organic foods cause or treat diseases, some studies show that they can improve overall health by reducing pesticide and other contaminants exposure. For example, a review of 31 studies published in 2010 concluded that organically raised beef had significantly lower levels of toxic chemicals and parasites than conventionally raised beef. Similar conclusions were reached in a separate analysis of 11 other studies published in 2012.

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 group also noted that the incidence of human illnesses due to E. coli O157 declined among children and adults after 2006, when the USDA started requiring more stringent organic standards for animals raised for consumption.

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