Organic Agriculture

Background Information

Internationally, the organic food industry is expanding, with growth of between 20 and 40 percent each year and sales in organic products approaching $US25 billion (Sahota, 2004). Worldwide there is close to 31 million hectares under certified organic production, and Australia has the largest area under organic production worldwide, covering 11.8 million hectares (IFOAM, 2007).

In general terms, organic agriculture refers to systems of food and fibre production that avoid, or at least minimise, the use of synthetic fertilisers or chemicals, growth hormones or genetically modified organisms (GMOs). In their place, farmers adopt techniques that will enhance soil health and biodiversity, as well as nutrient and energy recycling. Internationally there are a number of definitions of organic agriculture.

According to the International Federation of Organic Agriculture Movements (IFOAM) :

Organic agriculture is an agricultural production system that promotes environmentally, socially and economically sound production of food and fibres, and excludes the use of synthetically compounded fertilisers, pesticides, growth regulators, livestock feed additives and genetically modified organisms.

Utilising both traditional and scientific knowledge, organic agricultural systems rely on practices that promote and enhance biodiversity, biological cycles and soil biological activity. It is based on minimal use of off-farm inputs and on management practices that restore, maintain or enhance ecological harmony.

Further Information

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