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Lina Al-Bitar CIHEAM – Mediterranean Agronomic Institute of Bari

General Principles of Organic Agriculture. Lina Al-Bitar CIHEAM – Mediterranean Agronomic Institute of Bari. Contents. Organic agriculture worldwide. Introduction. The ecological crisis of modern agriculture. Definition of organic agriculture. Difference from other farming systems.

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Lina Al-Bitar CIHEAM – Mediterranean Agronomic Institute of Bari

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  1. General Principles of Organic Agriculture Lina Al-Bitar CIHEAM – Mediterranean Agronomic Institute of Bari

  2. Contents Organic agriculture worldwide • Introduction • The ecological crisis of modern agriculture • Definition of organic agriculture • Difference from other farming systems • Principles of organic agriculture • History and development of organic agriculture • Quality control system • The role of IAMB

  3. History of Agriculture - 10 000 years ago: Food by hunting and gathering • 11-10.000 BP First crops and livestock domesticated;stimulated (?) by cultural change, population/resource depletion, climatic change. • 1900: Beginning of marked crop yield intensification through plant breeding, mechanization, fertilization.

  4. Changes in human population are closely associated with improvements in agricultural production

  5. During 1950-1970’s • SOLUTION!!! • To increase crop land • Green Revolution • High yielding varieties (Seeds) • Fertilizers  • Hormones   Off-farm inputs • Pesticides  • Irrigation • Consolidation of land holdings into fewer hands • High capacity mechanization & high energy use

  6. Estimation of the degree of environmental diffusion of chemicals used in agriculture (% of total applied) (from Waddel e Bower, 1998) a, accurate estimation; b, quite accurate; c, approximate

  7. Some facts and figures related to soil erosion (Pimentel et al., 1995) • About 12 x 106 ha of arable land are destroyed annually because of unsustainable farming practices. • Soil erosion is highest in Asia, Africa and South America (avg. 30-40 t ha-1 year-1); and lowest in the US and Europe (avg. ca. 17 t ha-1 year-1). • Erosion rates in undisturbed forests range from 0.004 to 0.05 t ha-1 year-1. • Moderately eroded soils absorb 7-44% less rainfall than original soil.

  8. Some facts and figures related to soil erosion (Pimentel et al., 1995) • A ton of fertile topsoil contains 1-6 kg N, 1-3 kg P, 2-30 kg K. • Soil removed by wind or water is 1.3 - 5 x richer in organic matter than soil left behind. • A loss of 17 t ha-1 year-1 corresponds on average to a loss of 75 mm water, 2 tons of organic matter and 15 kg available N each year, and loss of 1.4 mm depth of soil. • Appropriate soil and water conservation practices can reduce erosion rates from 2 to 1000-fold and water loss from 1.3 to 21.7 fold.

  9. STATE OF THE RESOURCE: WATER • Humanity now uses 26% of total terrestrial evapotranspiration and 54% of runoff geographically and temporally available. • New dam construction could increase accessible runoff by about 10% over the next 30 years, whereas population is projected to increase by more than 45% during that period (Postel et al., 1996).

  10. STATE OF THE RESOURCE: BIODIVERSITYPimentel et al. (1992) • Only 3.2% of world land area is protected by national parks, and most biological diversity exists in human-managed ecosystems. • $20 billion is spent annually in the world for pesticides. Yet, parasites and predators existing in natural ecosystems are providing an estimated 5-10 x this amount of pest control . • An estimated $50 billion worth of nitrogen is provided by biological N2 fixation. • In the US alone, 40 crops, valued at approx. $30 billion are absolutely dependent on insect pollinators.

  11. STATE OF THE RESOURCE: THE GENETIC BASE From FAO, 1995, 1996 Since 1900, about 75% of genetic diversity of agricultural crops has been lost; some specific examples: • In China, 10.000 wheat varieties were in use in 1949, and only 1000 by the 1970s. • In the US, of the 7098 apple varieties documented as in use between 1804 and 1904, approx. 86% have been lost; 95% of cabbage, 91% of field maize and 81% of tomato varieties also apparently no longer exist . • In India, there will soon be only 30-50 rice varieties over an area where once 30.000 flourished. • Half of the animal breeds that existed in Europe at the start of the present century are now extinct, and one-quarter of the livestock breeds of the world are now at high risk of loss.

  12. Public awareness • 1970's: Environmental concerns related to industrialization of agriculture begin to influence agricultural practices. • Today people are conscious about pollutants their effect on human and animal health and on environment and pay attention to ethics and animal welfare • Alternative techniques started to be discussed

  13. Definition of farming systems Traditional agriculture Farming methods before chemicals, high yielding varieties and machines have been introduced Conventional agriculture “green revolution” agriculture: Monocultures of high yielding varieties, use of chemicals Sustainable agriculture A group of agricultural systems not clearly defined, aiming at sustainable land use IPM Improved conventional agriculture, using reduced amounts of chemicals Bio-dynamic agriculture A type of organic agriculture including a spiritual dimension Organic agriculture Based on agro-ecological principles,focus on soil fertility and plant health, non use of agro-chemicals

  14. What is organic agriculture? • There are about 16 different names used throughout the world. ( Lampkin, 1993) • According to EC regulation 2092/91 the term “organic” is used as synonym of : • “biological” in French, Italian, Portuguese and Dutch-speaking countries • “ecological” in Danish, German andSpanish-speaking countries

  15. Definition of organic agriculture • Organic Agriculture can be defined in many ways. • Definitions may include: • the aim, • what farmers do not do • or • what useful practices they do instead.

  16. Definition of organic agriculture USDA “A production system which avoids or largely excludes the use of synthetically compounded fertilizers, pesticides, growth regulators and livestock feed additives. (…) organic farming systems rely on crop rotations, crop residues, animal manures, legumes, green manures, off-farm organic wastes, and aspects of biological pest control (…).”

  17. Definition of organic agriculture IFOAM “Organic agriculture includes all agricultural systems that promote the environmentally, socially and economicallysound production of food and fibres. These systems take local soil fertility as a key to successful production. By respecting the natural capacity of plants, animals and the landscape, it aims to optimise quality in all aspects of agriculture and the environment. (…) it allows the powerful laws of nature to increase both agricultural yields and disease resistance.”

  18. “Organic agriculture is a holistic production management system which promotes and enhances agro-ecosystem health, including biodiversity, biological cycles and soil biological activity. It emphasises the use of management practices in preference to the use of off-farm inputs (...).” Definition of organic agriculture FAO/WHO Codex Alimentarius Commission

  19. Organic Agriculture • A mode of production that aims at utilising natural resources in a sustainable way • It is grounded in the integrated use of native resources, cycling of matter and enhancement of biodiversity • It relies on the concept of the farm as a closed system and the soil as a central part of that system • It focuses on maintaining and improving the overall health of the individual farm’s soil-microbe-plant-animal system (a holistic approach) which affects present and future yields.

  20. PEOPLE PLANT HEALTH AND PRODUCTIVITY ANIMAL SOIL Health and productivity of all the components in the organic production chain (soil, plant, animal and people is considered

  21. keywords • Holistic approach • Agroecosystem health • Socio-economic balance of the farm • Closed system & mixed farming • Farm is an organism • Economic viability • Social justice

  22. Biodiversity in agroecosystems Agricultural biodiversity = the variety and variability of animals, plants and micro-organisms necessary to sustain key functions of the agroecosystem + its structure and processes necessary for food production and food security. From FAO, 1999

  23. Agroecosystems are communities of plants and animals interacting with their physical and chemical environments that have been modified by people to produce food, fibre, fuel and other products for human consumption and processing. What is an Agro-ecosystem?

  24. Sustainable Agroecosystems An agroecosystem that has continued to be productive for a long period without degrading its resource base can be said to be sustainable. (Gliessman, 1998) The optimal behavior of agroecosystems depends on the level of interactions between the various biotic and abiotic components.

  25. Agroecoystem functionning Solar Energy Plant Biomass harvest Plant residues dungs Animal Biomass Soil organic matter manure

  26. INPUT Fossil stock Natural energy flow Auxiliary energy flow Native Abundant For free clean Imported Limited Expensive polluted Agroecosystem farm Environment (air, water, soil, organisms) Market OUTPUT

  27. Difference between sustainable and unsustainable agroecosystems • UnsustainableSustainable • Monocolture Polyculture • Mechanization Animal traction, labour • Mineral Fertilization On-farm organic fertilization • Chemical control Biological control • Irrigation Storm water • Selected varieties Native, Indigenous varieties

  28. Comparison between natural ecosystems and agroecosystems (Gliessman, 1997)

  29. Sustainability in Organic Agriculture Low investments Best use of local resources Ecosystem balance Good and constant yields Ecological Economic No pollution Reduction of dependence High soil fertility diodiversity Added value Friendly animal husbandry Social Economically viable Good working conditions High quality products Gender balance Satisfy local needs Fair trade Ensure food supply

  30. Principles of organic agriculture On a general level: • Improve and maintain the natural landscape and agro-ecosystem • Avoid over-exploitation and pollution of natural resources • Minimize consumption of non-renewable energy and resources • Produce sufficient quantities of nutritious wholesome and high quality food • Provide adequate returns, within a safe, secure and healthy working environment • Acknowledge indigenous knowledge and traditional farming systems

  31. Principles of organic agriculture On a practical level: • Maintain and improve the long-term fertility of the soil • Enhance biological cycles within the farm, especially nutrient cycles • Provide nitrogen supply by intensive use of legumes • Biological plant protection based on prevention • Diversity of crop varieties and animal species, appropriate to local conditions • Animal husbandry appropriate to the animals needs • Ban on synthetic chemicals

  32. Characteristics of a model organic farm • A solar energy plant, capable of converting solar energy into biomass • A storm water catchment area • A reservoir to fix atmospheric nitrogen • A mixed farm, with both plant and animal productions • An integrated biological community, with a biological pest control

  33. Organic agriculture • Is not only a method of agriculture where no synthetic chemicals are used! • Is not the way our ancestors used to do • It requires long-term planning based on knowledge • It is regulated by precise and specific standards • It is subject to a quality control system

  34. Organic standards What does it mean a product labelled organic? It means that it was produced according to certain requirements called “standards”. Organic standards do not define a quality status of the final product. They define the way of production They are controlled by the authorities with the purpose to disclose violations

  35. Important Organic Standards Requirements Nutrient Management • Shall be based on organic material,with defined maximum amounts • Mineral fertilizers (e.g. ground rock) onlyto be used as a supplement • No synthetic fertilizers allowed(e.g. no urea) Plant Protection • Use preventive methods to maintain plant health • Botanical pesticides only to be used as a supplement • No synthetic pesticides allowed Animal Husbandry • Animal friendly keeping with sufficient free move • Organic fodder (with exceptions) • No use of preventive antibiotics or growthpromoters

  36. The Organic Quality Control System In order to assure the consumer that a product is produced organically, a kind of quality controlis needed. The organic quality control system is based on inspection, certification andaccreditation.

  37. Inspection, Certification and Accreditation Inspection Assessment of the production process based on farmer‘s or processors documents and on a field visits. Certification Procedure in which a certification body assesses a farm or company and assures in writing that specified standards are met. Accreditation Guarantee that the certification program is competent to carry out inspection and certification.

  38. Building Trust The consumer requests healthy and environmentally sound products and is willing to pay a higher price for them. Trust The farmer produces according to defined organic standards and can sell his products at a higher price.

  39. History of organic agriculture The development of the International organic movement can be summarized in three main phases:(modified from Lampkin, 1993) • 1924 – 1970: period of struggle and financial difficulty establishing O.A. in a hostile environment core works were written • 1970 – 1980: Period of green awareness Key organic symbol schemes were set up Consumer demand increased • 1980 – 2003: O.A. gained acceptance and respectability National and international standards were set Development of International market

  40. Key figures in the organic movement • Rudolf Steiner: Austria 1924 Series of courses • Hans Muller German-Swiss 1946 founded a Swiss cooperative of small farmers using organic-biological methods • Lady Eve Balfour Britain 1946 was the moving force behind the foundation of Soil Association (Britain’s leading organic organization) • J.I. Rodale in USA 1970s established Rodale Research Institute which pioneered O.A. research in the USA • Masanobu Fukuoka in Japan developed a different approach to organic

  41. OA SYSTEM STAKEHOLDERS

  42. PRODUCERS: • farms • associations • companies • co-operatives

  43. PROCESSORS

  44. TEHNICIANS & SCIENTISTS

  45. INSPECTORS & CERTIFIERS

  46. TRADERS: • on-farm shops • organic shops • supermarkets • wholesalers • trade fairs • e-mail commerce

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