Getting started with organic farming

'Organic farming' has become a buzzword in agricultural production over the past decade, but it holds real benefits for farmers from a production perspective.

- Janine Ryan

For most of its history, organic agriculture has been given short shrift, writes George Kuepper of the Kerr Center for Sustainable Agriculture in Oklahoma, US. Kuepper says conventional agricultural institutions treat organic farming as an “antiquated” and “unscientific” way of farming that is suitable for gardeners and hobbyists, but certainly not for the commercial farmer.

However, he explains that organic farming has significantly increased since 2000. According to Statista, in 2000, 17,16 million hectares were reportedly under organic production. However, this had increased to 76,4 million hectares in 2021. Statista also shows that the global sales of organic food increased between 2000 and 2021 from US$18 billion (about R345 billion) to $132,74 billion (R2,55 trillion).

HISTORY OF ORGANIC FARMING

Organic farming has a history that spans centuries, but the modern organic farming movement, as we know it today, emerged in the early 20th century. Traditional and indigenous agricultural practices worldwide often relied on organic methods. These methods included crop rotation, natural fertilisers like compost and animal manure, and natural pest control techniques.

Sir Albert Howard (1873 – 1947), a British agricultural scientist, is regarded as one of the pioneers of modern organic farming. His work in India focused on sustainable farming practices, soil health, and composting. His book, An Agricultural Testament, published in 1940, laid the foundation for organic farming principles.