Seeds of sustainability

Organic farming offers significant health and environmental benefits but faces challenges like lower yields, lack of market support, and consumer trust issues, among other things

- DEBAPRIYA MUKHERJEE

Regular interactions with experienced organic farmers encouraged me to start organic farming in my village, Moutorh, Purulia, West Bengal, because organic products are often praised for their health and environmental benefits. With the rise in global health consciousness, organic food is seen as healthier, containing higher levels of antioxidants, omega-3 fatty acids, vitamin E, polyphenols, and more. Organic produce is also much tastier and more nutritious, as it takes longer to grow. Regarding environmental protection, organic farming benefits the climate by storing carbon in the soil and minimising energy use. It is eco-friendly, improving the physical and nutrient qualities of the soil and promoting more abundant soil fauna.

With the introduction of modern chemical fertilisers, synthetic pesticides, germicides, herbicides, and Genetically Engineered (GE) seeds, along with new farming techniques, food grain production in the country saw a significant boost. However, the uncontrolled use of chemicals began to pollute the entire supply chain. Greed and limited access to relevant information for farmers have led to many areas of land becoming barren and unproductive. Additionally, the use of synthetic agricultural chemicals poses a serious threat to pollinators like bees. Farming practices involving chemical inputs are also linked to health problems such as neurological diseases, headaches, migraines, and a range of other concerning symptoms.