Organic farmers depend on:
1. crop rotation,
2. green manure,
4. biological pest control,
5. mechanical cultivation to keep their soil productive and to control pests.
Organic farmers do not use:
1. synthetic fertilizers,
2. synthetic pesticides,
3. plant growth regulators and
4. genetically modified organisms.
For most of human history, agriculture can be described as “organic”; only during the 20th century was a large supply of new synthetic chemicals introduced to the food supply. The organic farming movement arose in the 1940s in response to the industrialization of agriculture known as the Green Revolution.
Organic food production is a heavily regulated industry, distinct from private gardening. Currently, the European Union, the United States, Canada, Japan and many other countries require producers to obtain special certification in order to market food as “organic” within their borders. In the context of these regulations, “organic food” is food made in a way that complies with organic standards set by national governments and international organizations.
In the United States, organic production is a system that is managed in accordance with the Organic Foods Production Act (OFPA) of 1990 and regulations in Title 7, Part 205 of the Code of Federal Regulations to respond to site-specific conditions by integrating cultural, biological, and mechanical practices that foster cycling of resources, promote ecological balance, and conserve biodiversity. In most countries, organic produce may not be genetically modified. It has been suggested that the application of nanotechnology to food and agriculture is a further technology that needs to be excluded from certified organic food. The Soil Association (UK) has been the first organic certifier to implement a nano-exclusion.
Note: Organically Grown products are grown according to organic standards but without certification.