‘The role of organic agriculture, whether in farming, processing, distribution, or consumption, is to sustain and enhance the health of ecosystems and organisms from the smallest in the soil to human beings’
-International Federation of Organic Agriculture Movement (IFOAM)
Organic - the new mantra of today's well being. It is the name given to food that is grown without using pesticides or chemical fertilizers and emphasizes using renewable resources for conserving soil and water. In addition, organic food is not subjected to radiation treatment and artificial colours and it is not genetically-modified. It includes everything from staple crops such as rice and wheat to vegetables, fruits, pulses, milk and more.
Why organic?
In organic farming, soil is enriched by natural methods such as rotation of crops, vermi composting, and use of natural manures like cow dung, agricultural waste material and natural pesticides like Neem. Consumers frequently buy organic food for environmental reasons and because they consider it to be more healthful.
It is claimed by health experts that organic food is more nutritious and flavour-rich. Some long-term users of organic products vouch for it. "I have no stomach upsets, gas problems, belching and many such minor issues. In fact, my thought processes have also improved!" says Aparna, an organic-only consumer.
Organic also have abundant anti-cancer agents. This makes one wonder, what are we eating then, in the name of conventional food..?! "Conventional produce being sourced into Bangalore are richly drenched with pesticides, growth hormones and what not", says a sourcing specialist of a retail chain in Bangalore, who wishes to remain anonymous. “They especially contain lead compounds and traces of Arsenic, which have long term ill-effects", he says.
"Lesser toxins, for sure" is why Veena shops regularly at one of the organic vegetables and fruits outlets in Bangalore.
A major drawback for going organic products could be the price, which is roughly 15-50 per cent higher. “Price and availability is an issue. No push-cart fellow selling organic stuff is coming to my door”, says Chaya Srinivas aged 52, who buys regularly from the local push cart vendors at Seshadripuram. Farmers who grow organic food have to meet stricter quality standards to have their products certified organic. More labour is required to achieve this, bringing up the cost. "But eventually, maybe we will spend less on doctors and health care" says another organic food consumer.
As Aparna Kumar, owner of Adi Naturals, a natural produce outlet at J P Nagar in South Bangalore points out, we need to use lesser portions of organic food to get the same volume. “For example, two cups of normal dal and one and half cup of organic dal will give you the same volume when cooked. This will compensate slightly for the price difference", she says.
Aparna is a Bio-technologist, who gave up her job at Biocon when she found her calling to set up this organic co-op along with her sister-in-law Vidya Sadanand, a psychiatrist by profession. These enthusiastic entrepreneurs in their mid thirties established Adi Naturals as a non-profit venture, and are now in the process of registering it as a co-operative.
Today, Bangalore is emerging as a major retail market, and well-heeled consumers do not mind spending the extra money for the sake of health. As Rashmi, a mother of two points out, "It is very much worth the extra buck. When we don't mind spending extra for PVR gold class movie tickets or eating junk food, we should not crib about a mere 15% increase in the grocery bill". Interestingly, Adi Naturals had conducted a comparative price study of organic products and conventional products at the More retail chain and found that the difference in prices is not more than 10-12 per cent.
Certified only?
While certification is not mandatory for domestic retail, it's a must for exports. Most organic produce from India is exported to European countries. A certified product would have its production process guaranteed by an accredited certifying agency. The quality assurance is displayed on the product packaging as a logo.
India is now working towards a certification regime and soon, an organic farming policy is expected to be in place. Certification though is not a one-time affair. It is a long-term understanding between farmers with small land holdings and a certifying agency, to be renewed every year.
Despite the tedious process of certification, farmers are increasingly entering the segment.
Apart from these stores, branded organic food and products like ProNature, Navadarshanam, etc., are available at most super-markets around the city. There are about 15,000 certified organic farmers in India, according to figures quoted on various websites. But there are as many small farmers growing food and grains organically. These farmers are successfully selling their products through the help of NGOs or community centres. “Group certification works out cheaper for these small farmers. So they form small groups or co-op societies and go in for certification", explains Ramaswamy, manager of Jaivika mall at Labagh, a Karnataka government initiative.
The government has already initiated a project wherein every district/taluk will have 50 to 80 hectares of 'organic village' where only organic food is grown. Thus, within the next two years, almost 150 taluk and district centres will have organic outlets. “Maybe the enhanced supply will bring down the prices slightly", feels Ramaswamy.
Also, organic consumers know that all organic vegetables and fruits cannot look similar. Tomatoes, for example, will not all have the same or perfect shape and colour, but will taste the same. “Do not ask for all perfectly shaped bananas or tomatoes the exact shade of crimson", warns Aparna of Adi Naturals.
How can we help?
Organic food is also based on the principle that social and environmental sustainability are inextricably interdependent. What begins at a food level leads us into being concerned about the water we drink, the clothes we wear, and the fuel we use for the car. The idea of organic extends to different spheres of existence, thus becoming a way of life.
As Aparna rounds it up very well, we should stop thinking about the price as a barrier to consume organic food. It is something we need to do to give back to the community and nature. “Let’s be responsible and responsive in this regard. Organic is a way of life", she says emphatically.
The best we as consumers could do is to buy local, seasonal produce, striking a balance between organic and non-organic sources. A little enquiry around the place will surely lead us to an organic produce seller, or someone who knows an organic farmer. Just like other products, organic products are also priced differently in different stores. Ultimately, the choice is with us.
Article by
Divya Sharma
05 Aug 2008
Sunday, July 4, 2010
4th News Article
French village goes organic one day a week
Correns village is home to the stars Angelina Jolie and Brad Pitt - but also home to the self-proclaimed first organic village in France.
Organic in French is "bio" for "biological", and this suffix precedes almost everything here. "Bio" hairdresser, "bio" market, "bio" guest houses, "bio" you-name-it.
And since the beginning of the year, the local primary school has also been organic.
The lunch menu at the school is organic tomatoes, organic peas from a tin and organic frozen hamburgers, followed by organic yoghurt for dessert. And the bread is always organic.
The 65 children enrolled there share cross-age classes - there are not enough teachers to make 8 different classes according to age.
But despite the teachers explaining to pupils about healthy eating, originally the organic lunches didn't go down quite so well.
The headmaster explains that at the start they had one day which was organic, but they soon realised that some children stayed home on that day, while others ate at the canteen just on that day.
So they spread the organic food across the week and now 25 percent of each day's meals are organic.
The items marked in green on the menu are organic.
But Nicole Roullane says it's no good importing organic food from abroad - steps must be taken to encourage local farmers to go organic.
The local market sells some organic food: plants, olive oil, eggs, vegetables, goat's cheese, all are produced without chemical fertilisers, pesticides or herbicides.
But the village of Correns in mainly devoted to the production of organic wine. And you can't serve that to children.
There is a lack of locally produced organic vegetables and meat. Most of those items have to be imported from Italy and Germany.
One thing that is locally produced though is the bread served every day to the children.
The one and only bakery of Correns is all the work of one woman who has the baking gene in her name: Fanny Fournier, in French "the baker". She gets up at 1.30am every morning to make ordinary bread and organic bread too.
She explains that organic bread takes much longer. First you have to make your yeast and this takes a week, then the actual bread-making process takes five hours instead of three.
When the children have their morning snack, it is clear that organic is not the priority: you see many industrially prepared cakes and no fresh fruit at all.
One mother who recently came to live in France from the United States says that the canteen is wonderful, the food is safe, and healthy and her children actually eat their meals.
At noon precisely, a storm of hungry children invades the premises. Generally they seem to like their food, but when asked about the organic meals, the reactions are mixed.
One girl definitely prefers when it's organic. But struggles to say what organic means.
A couple of boys step in to help “organic means no chemicals!”
According to the government body "Grenelle de l'environnement" , which is responsible for the environment, the goal is to have 15 percent in 2010 and 20 percent in 2012 of organic produce in school restaurants.
However, currently only five percent of agricultural land in France is dedicated to organic farming.
Adapted from 3news.co.nz
Views:
Correns village is home to the stars Angelina Jolie and Brad Pitt - but also home to the self-proclaimed first organic village in France.
Organic in French is "bio" for "biological", and this suffix precedes almost everything here. "Bio" hairdresser, "bio" market, "bio" guest houses, "bio" you-name-it.
And since the beginning of the year, the local primary school has also been organic.
The lunch menu at the school is organic tomatoes, organic peas from a tin and organic frozen hamburgers, followed by organic yoghurt for dessert. And the bread is always organic.
The 65 children enrolled there share cross-age classes - there are not enough teachers to make 8 different classes according to age.
But despite the teachers explaining to pupils about healthy eating, originally the organic lunches didn't go down quite so well.
The headmaster explains that at the start they had one day which was organic, but they soon realised that some children stayed home on that day, while others ate at the canteen just on that day.
So they spread the organic food across the week and now 25 percent of each day's meals are organic.
The items marked in green on the menu are organic.
But Nicole Roullane says it's no good importing organic food from abroad - steps must be taken to encourage local farmers to go organic.
The local market sells some organic food: plants, olive oil, eggs, vegetables, goat's cheese, all are produced without chemical fertilisers, pesticides or herbicides.
But the village of Correns in mainly devoted to the production of organic wine. And you can't serve that to children.
There is a lack of locally produced organic vegetables and meat. Most of those items have to be imported from Italy and Germany.
One thing that is locally produced though is the bread served every day to the children.
The one and only bakery of Correns is all the work of one woman who has the baking gene in her name: Fanny Fournier, in French "the baker". She gets up at 1.30am every morning to make ordinary bread and organic bread too.
She explains that organic bread takes much longer. First you have to make your yeast and this takes a week, then the actual bread-making process takes five hours instead of three.
When the children have their morning snack, it is clear that organic is not the priority: you see many industrially prepared cakes and no fresh fruit at all.
One mother who recently came to live in France from the United States says that the canteen is wonderful, the food is safe, and healthy and her children actually eat their meals.
At noon precisely, a storm of hungry children invades the premises. Generally they seem to like their food, but when asked about the organic meals, the reactions are mixed.
One girl definitely prefers when it's organic. But struggles to say what organic means.
A couple of boys step in to help “organic means no chemicals!”
According to the government body "Grenelle de l'environnement" , which is responsible for the environment, the goal is to have 15 percent in 2010 and 20 percent in 2012 of organic produce in school restaurants.
However, currently only five percent of agricultural land in France is dedicated to organic farming.
Adapted from 3news.co.nz
Views:
Mythbuster! : Myth 3
Myth: Organic food tastes like cardboard.
Fact: This may have been true of processed foods at one time—take crackers or pretzels for example—but this stereotype is as outdated as the hippie connotations that follow it. Today many organic snack foods taste the same as their conventional counterparts, while most people agree that fresh, locally grown organic produce does not compare to the alternative. Even organic produce that is not in season and has been shipped thousands of miles to reach our grocer’s shelves cannot compare to the produce found in our own back yard or at farmers markets. Taste is certainly an individual matter, so give organic a try and see what you think!
Try baking a couple batches of cookies or prepare a couple of bowls of fruit or vegetable salad; use organic ingredients in one and conventional ingredients in the other.
Fact: This may have been true of processed foods at one time—take crackers or pretzels for example—but this stereotype is as outdated as the hippie connotations that follow it. Today many organic snack foods taste the same as their conventional counterparts, while most people agree that fresh, locally grown organic produce does not compare to the alternative. Even organic produce that is not in season and has been shipped thousands of miles to reach our grocer’s shelves cannot compare to the produce found in our own back yard or at farmers markets. Taste is certainly an individual matter, so give organic a try and see what you think!
Try baking a couple batches of cookies or prepare a couple of bowls of fruit or vegetable salad; use organic ingredients in one and conventional ingredients in the other.
Mythbuster! : Myth 2
Myth: Eating organic food is the same as eating natural food.
Fact: Natural foods do not contain additives or preservatives, but they may contain ingredients that have been grown with pesticides or are genetically modified. In other words, the ingredients in the ingredient panel will look familiar, but they have not been produced organically. Natural foods are not regulated and do not meet the same criteria that organic foods do.
Fact: Natural foods do not contain additives or preservatives, but they may contain ingredients that have been grown with pesticides or are genetically modified. In other words, the ingredients in the ingredient panel will look familiar, but they have not been produced organically. Natural foods are not regulated and do not meet the same criteria that organic foods do.
Mythbuster! : Myth 1
Myth: Organic food is too expensive.
Fact: In general, organic food costs more than conventional food because of the laborious and time-intensive systems used by the typically smaller organic farms. You may find that the benefits of organic agriculture off-set this additional cost. At the same time, there are ways to purchase organic while sticking to your budget. Consider the following when questioning the price of organic:
* Organic farmers don’t receive federal subsidies like conventional farmers do. Therefore, the price of organic food reflects the true cost of growing.
* The price of conventional food does not reflect the cost of environmental cleanups that we pay for through our tax dollars.
* Organic farming is more labor and management intensive.
Fact: In general, organic food costs more than conventional food because of the laborious and time-intensive systems used by the typically smaller organic farms. You may find that the benefits of organic agriculture off-set this additional cost. At the same time, there are ways to purchase organic while sticking to your budget. Consider the following when questioning the price of organic:
* Organic farmers don’t receive federal subsidies like conventional farmers do. Therefore, the price of organic food reflects the true cost of growing.
* The price of conventional food does not reflect the cost of environmental cleanups that we pay for through our tax dollars.
* Organic farming is more labor and management intensive.
Thursday, July 1, 2010
iNteReStiNG FaCts #2
The biggest country for organic production of foods is Germany. This is due to the fact that they often have problems with their soil and they have difficulties producing foods because of it. Organic methods do help them to make soil very nutritious.
iNteReStiNG FaCts #1
The organic revolution is a global phenomenon witnessed in every part of the world including the US, Canada, Mexico, Austria, Denmark, Finland, France, Germany, Italy, The Netherlands, Spain, Sweden, Switzerland, UK, Hungary, Poland, Australia, New Zealand, China, India, Japan, Malaysia, Singapore, Thailand, Turkey, Ar...gentina, Brazil, Chile and South Africa. These regions are important production as well as demand centres.
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