03. organic food
riponsikder16
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Apr 08, 2018
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About This Presentation
Assignment: Organic Food (Part of MS Course). Kinds of literature are collected different sources.
Slide Content
An Assignment
on
Organic Food
Submitted by:
Ripon Kumar Sikder
MS Student
Sher-e-Bangla Agricultural University
Dhaka-1207
on
Organic Food
Submitted by:
Ripon Kumar Sikder
MS Student
Sher-e-Bangla Agricultural University
Dhaka-1207
CONTENTS
Sl. No. Topic Page no.
1. Abstract 1
2. Introduction 2-3
3. Brief Description 4-28
4. Conclusion 29
5. References 30-31
Sl. No. Topic Page no.
1. Abstract 1
2. Introduction 2-3
3. Brief Description 4-28
4. Conclusion 29
5. References 30-31
1
Abstract
In the recent past, a growing interest has been observed by different people e.g.
consumers, producers, development practitioners in quality and organic foods
especially vegetables, fruits and crops. Consumers‘ preference for quality food
taking is based on a general perception that organic foods have more desirable
characteristics than conventionally-grown alternatives. Human health, food safety
and environmental stewardship, along with several other product characteristics
such as nutritive value, taste, freshness, appearance and other sensory
characteristics influence consumer preferences. With the growing number of
diversified and complex goods, it has become difficult for ordinary and individual
consumers to assess the quality of the products and get the highest value for the
money spent. The awareness of possible benefits and suitability of this practice,
however, is still very low among Bangladeshi farmers.
Abstract
In the recent past, a growing interest has been observed by different people e.g.
consumers, producers, development practitioners in quality and organic foods
especially vegetables, fruits and crops. Consumers‘ preference for quality food
taking is based on a general perception that organic foods have more desirable
characteristics than conventionally-grown alternatives. Human health, food safety
and environmental stewardship, along with several other product characteristics
such as nutritive value, taste, freshness, appearance and other sensory
characteristics influence consumer preferences. With the growing number of
diversified and complex goods, it has become difficult for ordinary and individual
consumers to assess the quality of the products and get the highest value for the
money spent. The awareness of possible benefits and suitability of this practice,
however, is still very low among Bangladeshi farmers.
2
Introduction
Throughout most of human history, the food was produced in a way that we now call
organic. Most people were growing their own food or were buying it form small
farmers in the neighbourhood. Farmers were using horse, cow or chicken manure as
fertilizers, mixing it with leaves and straw mulch to add organic matter. They knew
from experience to rotate crops and leave their soil unplanted from time to time. The
most common way of getting rid of pests was to plant companion plants, for
example,, marigolds with tomatoes, to repel bugs known to dislike certain smells.
Growing organic was the only way we knew how to grow.
The 20th century brought many technological advances, chemical fertilizers and
pesticides among them. Population explosion demanded more food produced much
faster. The world needed much larger farms to satisfy the need of a large number of
hungry mouths. Use of agricultural machinery permitted massive farms and
production of food an enormous scale. The chemical fertilizers, pesticides and
insecticides became a normal part of agricultural practices.
The term ‗organic‘ as related to farming was used for the first time in 1939 by Lord
Northbourne in his book ―Look to the Land‖. He described organic farm as an
organism that uses ecologically balanced approach, without the use of chemicals.
The so-called organic food movement started about the same time the large-scale
use of agricultural chemicals, in the first half of the 20th century. People were
concerned about the effect of chemicals on their health and the health of the soil and
started growing food free of non-organic ingredients. The 70s brought the great
popularity of organic food and organic farming. International Federation of Organic
Agriculture Movements was formed in 1972. At the same time, organic food
producers started voluntary certification process, in order to standardize the
production and establish common rules.
The organic food users of the 70s were few ‗eccentrics‘ or ―tree huggers‖ who grew
organic food for themselves because of the concern that the conventional food
contained too many toxic residues that are affecting their health. Their number
rapidly grew to include now all segments of the population, regardless of age,
ethnicity and income.
Introduction
Throughout most of human history, the food was produced in a way that we now call
organic. Most people were growing their own food or were buying it form small
farmers in the neighbourhood. Farmers were using horse, cow or chicken manure as
fertilizers, mixing it with leaves and straw mulch to add organic matter. They knew
from experience to rotate crops and leave their soil unplanted from time to time. The
most common way of getting rid of pests was to plant companion plants, for
example,, marigolds with tomatoes, to repel bugs known to dislike certain smells.
Growing organic was the only way we knew how to grow.
The 20th century brought many technological advances, chemical fertilizers and
pesticides among them. Population explosion demanded more food produced much
faster. The world needed much larger farms to satisfy the need of a large number of
hungry mouths. Use of agricultural machinery permitted massive farms and
production of food an enormous scale. The chemical fertilizers, pesticides and
insecticides became a normal part of agricultural practices.
The term ‗organic‘ as related to farming was used for the first time in 1939 by Lord
Northbourne in his book ―Look to the Land‖. He described organic farm as an
organism that uses ecologically balanced approach, without the use of chemicals.
The so-called organic food movement started about the same time the large-scale
use of agricultural chemicals, in the first half of the 20th century. People were
concerned about the effect of chemicals on their health and the health of the soil and
started growing food free of non-organic ingredients. The 70s brought the great
popularity of organic food and organic farming. International Federation of Organic
Agriculture Movements was formed in 1972. At the same time, organic food
producers started voluntary certification process, in order to standardize the
production and establish common rules.
The organic food users of the 70s were few ‗eccentrics‘ or ―tree huggers‖ who grew
organic food for themselves because of the concern that the conventional food
contained too many toxic residues that are affecting their health. Their number
rapidly grew to include now all segments of the population, regardless of age,
ethnicity and income.
3
The first packaged organic food was "Mr Natural" apple juice, introduced in 1972 by
John Battendieri, American farmer and promoter of organic farming.
Increased environmental awareness brought the renewed popularity of organic
farming and increased demand for organic food. The producers reacted by the rapid
growth of large organic farms. Today, most of the large food producers have organic
food departments. It is estimated that about 2 percents of entire food production in
the world today is organic.
The increased demand prompted governments of many countries to start regulating
the organic food production and establishing certification systems. In countries like
USA, Canada, UK, Japan and many others, food cannot be labelled as organic if it
has not been produced on the certified organic farm. The first certification of organic
food started in 1991 in European Union and covered 12 countries.
The first packaged organic food was "Mr Natural" apple juice, introduced in 1972 by
John Battendieri, American farmer and promoter of organic farming.
Increased environmental awareness brought the renewed popularity of organic
farming and increased demand for organic food. The producers reacted by the rapid
growth of large organic farms. Today, most of the large food producers have organic
food departments. It is estimated that about 2 percents of entire food production in
the world today is organic.
The increased demand prompted governments of many countries to start regulating
the organic food production and establishing certification systems. In countries like
USA, Canada, UK, Japan and many others, food cannot be labelled as organic if it
has not been produced on the certified organic farm. The first certification of organic
food started in 1991 in European Union and covered 12 countries.
4
Brief Description
Organic foods are foods that are produced using methods that do not involve
modern synthetic inputs such as synthetic pesticides and chemical fertilizers.
Organic foods are not processed using irradiation, industrial solvents, or
chemical food additives.
Processed organic food usually contains only organic ingredients. If non-organic
ingredients are present, at least a certain percentage of the food's total plant and
animal ingredients must be organic (95% in the United States, Canada, and
Australia) and any non-organically produced ingredients are subject to various
agricultural requirements. Foods claiming to be organic must be free of artificial food
additives and are often processed with fewer artificial methods, materials and
conditions, such as chemical ripening, food irradiation and genetically
modified ingredients. Pesticides are allowed so long as they are not synthetic.
According to Wikipedia, defines organic foods as those that are produced using
environmentally sound methods that do not involve modern synthetic inputs such as
pesticides and chemical fertilizers, do not contain genetically modified organisms,
and are not processed using irradiation, industrial solvents, or chemical food
additives.
Lastly, we concluded that the organic food is food grown without synthetic fertilizers,
pesticides and insecticides. In addition, organic farms should not use sewage sludge
for fertilizing crops, organic food should not be made from genetically modified
crops and, lately, it is included in some definition that it should not be produced using
nanotechnology.
Organic Food Versus natural Food
There is a big difference between the food sold as organic and that sold as natural.
Production of organic food is legally regulated in many countries of the world,
organic producers have to obtain a license and follow a long list of rules in order to
be able to use label ‗organic‘ on their produce. Natural food, on the other hand, can
mean just about anything producers want, since there are no agreed definitions and
no accepted rules. Organic food is grown not only because it is healthier and
contains fewer toxins, but also because its production conserves the soil and
contributes to the sustainable use of resources.
Brief Description
Organic foods are foods that are produced using methods that do not involve
modern synthetic inputs such as synthetic pesticides and chemical fertilizers.
Organic foods are not processed using irradiation, industrial solvents, or
chemical food additives.
Processed organic food usually contains only organic ingredients. If non-organic
ingredients are present, at least a certain percentage of the food's total plant and
animal ingredients must be organic (95% in the United States, Canada, and
Australia) and any non-organically produced ingredients are subject to various
agricultural requirements. Foods claiming to be organic must be free of artificial food
additives and are often processed with fewer artificial methods, materials and
conditions, such as chemical ripening, food irradiation and genetically
modified ingredients. Pesticides are allowed so long as they are not synthetic.
According to Wikipedia, defines organic foods as those that are produced using
environmentally sound methods that do not involve modern synthetic inputs such as
pesticides and chemical fertilizers, do not contain genetically modified organisms,
and are not processed using irradiation, industrial solvents, or chemical food
additives.
Lastly, we concluded that the organic food is food grown without synthetic fertilizers,
pesticides and insecticides. In addition, organic farms should not use sewage sludge
for fertilizing crops, organic food should not be made from genetically modified
crops and, lately, it is included in some definition that it should not be produced using
nanotechnology.
Organic Food Versus natural Food
There is a big difference between the food sold as organic and that sold as natural.
Production of organic food is legally regulated in many countries of the world,
organic producers have to obtain a license and follow a long list of rules in order to
be able to use label ‗organic‘ on their produce. Natural food, on the other hand, can
mean just about anything producers want, since there are no agreed definitions and
no accepted rules. Organic food is grown not only because it is healthier and
contains fewer toxins, but also because its production conserves the soil and
contributes to the sustainable use of resources.
5
So-called natural food may be healthy and fresh, but the use of the term is mostly
dictated by the market, which is demanding food that is more healthy.
Types of Organic Food
Organic food refers to the way the food has been farmed and produced. In order to
be declared organic, the food has to be produced without the use of agricultural
chemicals, hormones, genetically modified plants or animals, or any other synthetic
chemicals.
There are several different ways to divide organic food into types. The two most
common divisions are fresh and processed organic food and certified and uncertified
organic products.
1. Fresh and Processed Organic Food
Fresh organic food is the type that most people identify with the term organic. It
comes mostly from local organic farms and is completely fresh and naturally ripened,
without the use of any artificial chemicals. Fresh organic products are fruits,
vegetables, meats, eggs, dairy products, fish, dried legumes, grains and honey.
Fresh organic food can also be collected from the wild, from areas that are
untouched by human agriculture and are left wild for conservation. The best known is
wild honey, mushrooms, some wild berries and spices like vanilla. This is often
encouraged in developing countries to assist poor people in creating income from
the conservation areas instead of clear-cutting them.
Processed food can be anything from cereals to canned vegetables and fruits,
honey, meats, baby food and milk etc. For processed food to be considered organic,
it is important not only that the ingredients are produced on organic farms, but that
the processing has been done without the use of synthetic chemicals like food
additives and preservatives. There are currently discussions about the packaging
materials like metal cans, plastic bottles and containers since all of them contain
chemicals that can leach into the food.
One of the most controversial plastics in use is polycarbonate plastic, which is the
hard, clear plastic often used to manufacture baby bottles. This type of plastic
contains Bisphenol A or BPA, a chemical compound found in many hard plastics.
BPA acts the same as natural hormones in the body, causing it to react to them as it
So-called natural food may be healthy and fresh, but the use of the term is mostly
dictated by the market, which is demanding food that is more healthy.
Types of Organic Food
Organic food refers to the way the food has been farmed and produced. In order to
be declared organic, the food has to be produced without the use of agricultural
chemicals, hormones, genetically modified plants or animals, or any other synthetic
chemicals.
There are several different ways to divide organic food into types. The two most
common divisions are fresh and processed organic food and certified and uncertified
organic products.
1. Fresh and Processed Organic Food
Fresh organic food is the type that most people identify with the term organic. It
comes mostly from local organic farms and is completely fresh and naturally ripened,
without the use of any artificial chemicals. Fresh organic products are fruits,
vegetables, meats, eggs, dairy products, fish, dried legumes, grains and honey.
Fresh organic food can also be collected from the wild, from areas that are
untouched by human agriculture and are left wild for conservation. The best known is
wild honey, mushrooms, some wild berries and spices like vanilla. This is often
encouraged in developing countries to assist poor people in creating income from
the conservation areas instead of clear-cutting them.
Processed food can be anything from cereals to canned vegetables and fruits,
honey, meats, baby food and milk etc. For processed food to be considered organic,
it is important not only that the ingredients are produced on organic farms, but that
the processing has been done without the use of synthetic chemicals like food
additives and preservatives. There are currently discussions about the packaging
materials like metal cans, plastic bottles and containers since all of them contain
chemicals that can leach into the food.
One of the most controversial plastics in use is polycarbonate plastic, which is the
hard, clear plastic often used to manufacture baby bottles. This type of plastic
contains Bisphenol A or BPA, a chemical compound found in many hard plastics.
BPA acts the same as natural hormones in the body, causing it to react to them as it
6
would to natural hormones. According to the latest research, effects include prostate
and breast cancer, miscarriage, low sperm count, early puberty, or changes in the
immune system.
2. Certified or Non-Certified Organic Food
In large countries like the USA, Canada, Australia, Japan, EU and some others, the
food has to go through the government strict certification process in order to gain the
right to be labelled ‗organic‘. The process is very long (the soil has to be clear of
agricultural chemicals for minimum three years to be ready for organic produce) and
expensive, making it inaccessible to small farmers. Although they cannot call their
food ‗organic‘, they sell their products locally and advertise the organic farming
practices they use, to let the consumers decide if they would buy their produce as
organic, regardless of lacking certification.
Many smaller countries did not establish the certification system, because their
organic market is not big enough, or because of lack of qualified staff. But, as the
organic market is growing all over the world, smaller countries are also establishing
certification process in order to help consumers distinguish between real organic
food from that which is just called organic in order to benefit from the higher prices
the organic
would to natural hormones. According to the latest research, effects include prostate
and breast cancer, miscarriage, low sperm count, early puberty, or changes in the
immune system.
2. Certified or Non-Certified Organic Food
In large countries like the USA, Canada, Australia, Japan, EU and some others, the
food has to go through the government strict certification process in order to gain the
right to be labelled ‗organic‘. The process is very long (the soil has to be clear of
agricultural chemicals for minimum three years to be ready for organic produce) and
expensive, making it inaccessible to small farmers. Although they cannot call their
food ‗organic‘, they sell their products locally and advertise the organic farming
practices they use, to let the consumers decide if they would buy their produce as
organic, regardless of lacking certification.
Many smaller countries did not establish the certification system, because their
organic market is not big enough, or because of lack of qualified staff. But, as the
organic market is growing all over the world, smaller countries are also establishing
certification process in order to help consumers distinguish between real organic
food from that which is just called organic in order to benefit from the higher prices
the organic
7
Environmental Impact of Organic Food
Several surveys and studies have attempted to examine and compare conventional
and organic systems of farming. The general consensus across these surveys is that
organic farming is less damaging for the following reasons:
Organic farms do not consume or release synthetic pesticides into the
environment—some of which have the potential to harm soil, water and local
terrestrial and aquatic wildlife although it must be noted that organic
pesticides still have the potential to be as damaging to the environment as
synthetic pesticides.
Organic farms are better than conventional farms at sustaining diverse
ecosystems, i.e., populations of plants and insects, as well as animals.
When calculated per unit area, organic farms use less energy and produce
less waste, e.g., waste such as packaging materials for chemicals.
A 2003 investigation by the Department for Environment Food and Rural
Affairs in the UK found, similar to other reports, that organic farming "can
produce positive environmental benefits", but that some of the benefits were
decreased or lost when comparisons are made on "the basis of unit
production rather than area".
Benefits of Organic Food
Organic products meet stringent standards
Organic certification is the public‘s assurance that products have been grown and
handled according to strict procedures without persistent toxic chemical inputs.
When you see that a product has been Certified Organic by QAI (Quality Assurance
International), you can rest assured that the product, its ingredients and the
manufacturer have gone through a thorough investigation.
Organic food tastes great
It‘s common sense — well-balanced soils grow strong healthy plants that taste great.
Try an organic orange or vine-ripened tomato for a sweet and juicy flavour treat.
In a study done by Washington State University in Pullman, published in the April 19,
2001 issue of the journal of Nature, researchers measured the effects of an organic,
a conventional and an integrated apple production system on the sustainability
indicators of horticultural performance, soil quality, orchard profitability,
environmental quality and energy efficiency. The taste was measured three ways.
Environmental Impact of Organic Food
Several surveys and studies have attempted to examine and compare conventional
and organic systems of farming. The general consensus across these surveys is that
organic farming is less damaging for the following reasons:
Organic farms do not consume or release synthetic pesticides into the
environment—some of which have the potential to harm soil, water and local
terrestrial and aquatic wildlife although it must be noted that organic
pesticides still have the potential to be as damaging to the environment as
synthetic pesticides.
Organic farms are better than conventional farms at sustaining diverse
ecosystems, i.e., populations of plants and insects, as well as animals.
When calculated per unit area, organic farms use less energy and produce
less waste, e.g., waste such as packaging materials for chemicals.
A 2003 investigation by the Department for Environment Food and Rural
Affairs in the UK found, similar to other reports, that organic farming "can
produce positive environmental benefits", but that some of the benefits were
decreased or lost when comparisons are made on "the basis of unit
production rather than area".
Benefits of Organic Food
Organic products meet stringent standards
Organic certification is the public‘s assurance that products have been grown and
handled according to strict procedures without persistent toxic chemical inputs.
When you see that a product has been Certified Organic by QAI (Quality Assurance
International), you can rest assured that the product, its ingredients and the
manufacturer have gone through a thorough investigation.
Organic food tastes great
It‘s common sense — well-balanced soils grow strong healthy plants that taste great.
Try an organic orange or vine-ripened tomato for a sweet and juicy flavour treat.
In a study done by Washington State University in Pullman, published in the April 19,
2001 issue of the journal of Nature, researchers measured the effects of an organic,
a conventional and an integrated apple production system on the sustainability
indicators of horticultural performance, soil quality, orchard profitability,
environmental quality and energy efficiency. The taste was measured three ways.
8
Mechanical analysis on fruit firmness at harvest and after six months storage was
higher for organic than its two competitors. The ratio of sugar content to acidity, an
indication of sweetness, was higher among organic apples as well. These results
were then confirmed by consumer taste tests.
Organic production reduces health risks
Many EPA-approved pesticides were registered long before extensive research
linked these chemicals to cancer and other diseases. Now, the EPA considers 60%
of all herbicides (weed killers), 90% of all fungicides (mould killers), and 30% of all
insecticides (insect killers) as potentially cancer-causing. Organic farming keeps
harmful chemicals and pesticides out of the food we eat and beverages we drink. It
also prohibits the use of antibiotics in animal feed, which are routinely used in
conventional farming and is known to create dangerous antibiotic-resistant
pathogens. Organic farms also benefit the farm workers who have high exposure to
chemicals and synthetic pesticides.
Organic farms respect our water sources
The elimination of polluting chemicals and nitrogen leaching, done in combination
with soil building, protects and conserves water resources. Organic farming reduces
toxic farming runoff and pollutants that contaminate our water, soil and air.
Organic farmers build soil
The soil is the foundation of the food chain and the primary focus of organic farming.
We‘re facing the worst topsoil erosion in history due to our current agricultural
practice of chemical intensive, mono-crop farming.
Organic farmers work in harmony with nature
Organic agriculture respects the balance demanded of a healthy ecosystem: wildlife
is an essential part of a total farm and is encouraged by including forage crops in
rotation and by retaining fence rows, wetlands, and other natural areas.
Organic producers are leaders in innovative research
Organic farmers have led the way, largely at their own expense, with innovative on-
farm research aimed at reducing pesticide use and minimizing agriculture‘s impact
on the environment.
Organic farming is better for the environment, better for business, more energy
efficient and makes better tasting fruit than conventional methods and most
integrated production systems, according to the research conducted at Washington
State University. (Natural Foods Merchandiser, June 2001)
Mechanical analysis on fruit firmness at harvest and after six months storage was
higher for organic than its two competitors. The ratio of sugar content to acidity, an
indication of sweetness, was higher among organic apples as well. These results
were then confirmed by consumer taste tests.
Organic production reduces health risks
Many EPA-approved pesticides were registered long before extensive research
linked these chemicals to cancer and other diseases. Now, the EPA considers 60%
of all herbicides (weed killers), 90% of all fungicides (mould killers), and 30% of all
insecticides (insect killers) as potentially cancer-causing. Organic farming keeps
harmful chemicals and pesticides out of the food we eat and beverages we drink. It
also prohibits the use of antibiotics in animal feed, which are routinely used in
conventional farming and is known to create dangerous antibiotic-resistant
pathogens. Organic farms also benefit the farm workers who have high exposure to
chemicals and synthetic pesticides.
Organic farms respect our water sources
The elimination of polluting chemicals and nitrogen leaching, done in combination
with soil building, protects and conserves water resources. Organic farming reduces
toxic farming runoff and pollutants that contaminate our water, soil and air.
Organic farmers build soil
The soil is the foundation of the food chain and the primary focus of organic farming.
We‘re facing the worst topsoil erosion in history due to our current agricultural
practice of chemical intensive, mono-crop farming.
Organic farmers work in harmony with nature
Organic agriculture respects the balance demanded of a healthy ecosystem: wildlife
is an essential part of a total farm and is encouraged by including forage crops in
rotation and by retaining fence rows, wetlands, and other natural areas.
Organic producers are leaders in innovative research
Organic farmers have led the way, largely at their own expense, with innovative on-
farm research aimed at reducing pesticide use and minimizing agriculture‘s impact
on the environment.
Organic farming is better for the environment, better for business, more energy
efficient and makes better tasting fruit than conventional methods and most
integrated production systems, according to the research conducted at Washington
State University. (Natural Foods Merchandiser, June 2001)
9
Organic producers strive to preserve diversity
The loss of a large variety of species (biodiversity) is one of our most pressing
environmental concerns. The good news is that many organic farmers a nd
gardeners have been collecting and preserving seeds, and growing unusual varieties
for decades.
Organic farming helps keep rural communities healthy
The USDA predicts that by the year 2000, half of U.S. farm production will come
from 1% of farms. Organic farming may be one of the few survival tactics left for the
family farm and the rural community.
Organic abundance – Foods and non-foods alike!
Now every food category has an organic alternative. And non-food agricultural
products are being grown organically – even cotton, which most experts felt could
not be grown organically.
Organic Food for Cancer Patients
Many people are falling prey to cancer due to increased stress and strain induced
lifestyle, and unhealthy eating habits, according to a study by National Academy of
Naturopathy.
"The food taken in does not provide live atoms to the body cells. The cells are
starved from nutrition and clogged with toxins called cellular constipation leading to
mal-absorption and diseases. This, in turn, brings down immunity which invites a
host of illness and suffering," says Dr Hemalatha Murthy of the National Academy of
Naturopathy.
"The right approach to treatment is to adopt naturopathic principles, which emphasis
on detoxification, reliving cellular constipation by providing live (organic) food. The
live food has enzymes which act as a catalyst for detoxification and absorption of
nutrients," she adds.
Dr Steven A Rosenberg, who operated on former US President Ronald Reagan's
colon cancer, had reportedly put him on diet therapy instead of chemo or
radiotherapy that Dr Murthy recalls.
Organic producers strive to preserve diversity
The loss of a large variety of species (biodiversity) is one of our most pressing
environmental concerns. The good news is that many organic farmers a nd
gardeners have been collecting and preserving seeds, and growing unusual varieties
for decades.
Organic farming helps keep rural communities healthy
The USDA predicts that by the year 2000, half of U.S. farm production will come
from 1% of farms. Organic farming may be one of the few survival tactics left for the
family farm and the rural community.
Organic abundance – Foods and non-foods alike!
Now every food category has an organic alternative. And non-food agricultural
products are being grown organically – even cotton, which most experts felt could
not be grown organically.
Organic Food for Cancer Patients
Many people are falling prey to cancer due to increased stress and strain induced
lifestyle, and unhealthy eating habits, according to a study by National Academy of
Naturopathy.
"The food taken in does not provide live atoms to the body cells. The cells are
starved from nutrition and clogged with toxins called cellular constipation leading to
mal-absorption and diseases. This, in turn, brings down immunity which invites a
host of illness and suffering," says Dr Hemalatha Murthy of the National Academy of
Naturopathy.
"The right approach to treatment is to adopt naturopathic principles, which emphasis
on detoxification, reliving cellular constipation by providing live (organic) food. The
live food has enzymes which act as a catalyst for detoxification and absorption of
nutrients," she adds.
Dr Steven A Rosenberg, who operated on former US President Ronald Reagan's
colon cancer, had reportedly put him on diet therapy instead of chemo or
radiotherapy that Dr Murthy recalls.
10
Although surgery has brought about a breakthrough in treating various ailments,
disease prevention and health promotion areas have been neglected, deplores Dr
Murthy.
In Cancer, where cells multiply uncontrollably, destroying healthy tissue and harming
life, surgeries, radiation and chemotherapy are a timely relief and not a complete
treatment says Dr Murthy.
She says, with the basic understanding about Metastasis (the spread of cancer from
its primary site to other parts), a fresh approach to comprehensive drugless therapy
is needed. This complete treatment modality for cancer alone can have three-
dimensional approach  preventive, curative and health promotion.
Organic matter has all these three aspects. Under Naturopathy, juices of certain
vegetables and fruits are used as cancer-fighting foods.
"Cabbage speeds up the metabolism of oestrogen and is useful in Colon cancer.
Carrot juice acts as an antidote to lung cancer," says Dr Murthy.
Beet juice rich in sodium, potassium, phosphorus, calcium, sulphur, chlorine, iodine,
iron, copper, Vitamin B1, B2, B6 niacin is known to have cancer-curing powers.
Juice of citrus fruits like lemon, orange and grapefruit are used as the anti-cancer
compound. Spinach, lettuce and broccoli juice act as antioxidants.
Indian Gooseberry is a potent antitoxin for cancer cells, says Dr Murthy.
While wheat bran decreases estrogens (also oestrogen's) in blood, wheat grass juice
repair damaged cells in Leukemics.
A cancer patient is also advised to take fibre-rich foods like bran, oats, barley,
legumes, carrot, beet, turnip, leafy vegetables and cabbage.
On a daily basis, 100-150 gram fruits, 100-gram raw leafy vegetables, 1 fruit or 175-
ml. fruit or vegetable juice would be an ideal nutritional meal.
Spirulina, a species of blue-green algae used in juices to boost their nutritional value,
increases natural cancer-fighting substances in the body. Spirulina is 60 percent all-
vegetable protein, rich in beta-carotene, iron, vitamin B-12 and the rare essential
fatty acid, GLA.
Although surgery has brought about a breakthrough in treating various ailments,
disease prevention and health promotion areas have been neglected, deplores Dr
Murthy.
In Cancer, where cells multiply uncontrollably, destroying healthy tissue and harming
life, surgeries, radiation and chemotherapy are a timely relief and not a complete
treatment says Dr Murthy.
She says, with the basic understanding about Metastasis (the spread of cancer from
its primary site to other parts), a fresh approach to comprehensive drugless therapy
is needed. This complete treatment modality for cancer alone can have three-
dimensional approach  preventive, curative and health promotion.
Organic matter has all these three aspects. Under Naturopathy, juices of certain
vegetables and fruits are used as cancer-fighting foods.
"Cabbage speeds up the metabolism of oestrogen and is useful in Colon cancer.
Carrot juice acts as an antidote to lung cancer," says Dr Murthy.
Beet juice rich in sodium, potassium, phosphorus, calcium, sulphur, chlorine, iodine,
iron, copper, Vitamin B1, B2, B6 niacin is known to have cancer-curing powers.
Juice of citrus fruits like lemon, orange and grapefruit are used as the anti-cancer
compound. Spinach, lettuce and broccoli juice act as antioxidants.
Indian Gooseberry is a potent antitoxin for cancer cells, says Dr Murthy.
While wheat bran decreases estrogens (also oestrogen's) in blood, wheat grass juice
repair damaged cells in Leukemics.
A cancer patient is also advised to take fibre-rich foods like bran, oats, barley,
legumes, carrot, beet, turnip, leafy vegetables and cabbage.
On a daily basis, 100-150 gram fruits, 100-gram raw leafy vegetables, 1 fruit or 175-
ml. fruit or vegetable juice would be an ideal nutritional meal.
Spirulina, a species of blue-green algae used in juices to boost their nutritional value,
increases natural cancer-fighting substances in the body. Spirulina is 60 percent all-
vegetable protein, rich in beta-carotene, iron, vitamin B-12 and the rare essential
fatty acid, GLA.
11
All these vegetables and fruit juices also inhibit the growth of cancer.
Various internal and external factors act as agents that promote cancer. "Awareness
of carcinogens and various causative factors of the internal and external
environment are important and useful in prevention and treatment of Cancer," she
says.
"Asbestos, plastic, leather, synthetic textile factories, aluminium vessel cooking,
nuclear wastes, lead-filled exhaust fumes of a motor vehicle, nitrates, fertilizers, food
colouring and chlorination are carcinogenic", says Dr Murthy.
She further says, "Oral contraceptives - cause liver, uterus and breast cancer;
Immuno-suppressant drugs - cause liver gall-bladder, lungs and skin cancers;
excessive intake of fat increases the risk of cancer of uterus, rectum, colon and
stomach; alcohol, excessive caffeine  cause cancer of the pancreas and urinary
bladder".
Organic Food Tastes Better
When UK Soil Association asked more than 800 people in the recent survey why are
they buying organic food, 95 percent of them answered that they do not wish to
expose themselves to chemical food additives and that the organic food tastes
better.
There were hundreds of studies proving that organic food tastes better, or that it
does not. As the old saying goes, there is no accounting for tastes, we are all
individuals with different likes and dislikes. We can discuss it and intellectualize it,
but the best way to go about it is to taste it.
In order to produce large (profitable) quantity of fruits and vegetables, producers are
using all sorts of methods. By adding large quantities of chemical fertilizers,
pesticides and herbicides, to ‗gassing‘ or irradiating plants to make them ripen faster.
They are waxing them to make them look nicer, spraying them so that they stay
fresh longer, they are picking them up before they are ripe so that they can transport
them a long way. So, as a result, you get a large, beautiful looking apple, for
example, that tastes so generic that sometimes you do not know what is it you are
eating.
Modern food production is geared for feeding a large number of people and they
want to produce as much as possible. The price we pay is the chemical residue that
comes with fruits and vegetables – and lack of flavour.
All these vegetables and fruit juices also inhibit the growth of cancer.
Various internal and external factors act as agents that promote cancer. "Awareness
of carcinogens and various causative factors of the internal and external
environment are important and useful in prevention and treatment of Cancer," she
says.
"Asbestos, plastic, leather, synthetic textile factories, aluminium vessel cooking,
nuclear wastes, lead-filled exhaust fumes of a motor vehicle, nitrates, fertilizers, food
colouring and chlorination are carcinogenic", says Dr Murthy.
She further says, "Oral contraceptives - cause liver, uterus and breast cancer;
Immuno-suppressant drugs - cause liver gall-bladder, lungs and skin cancers;
excessive intake of fat increases the risk of cancer of uterus, rectum, colon and
stomach; alcohol, excessive caffeine  cause cancer of the pancreas and urinary
bladder".
Organic Food Tastes Better
When UK Soil Association asked more than 800 people in the recent survey why are
they buying organic food, 95 percent of them answered that they do not wish to
expose themselves to chemical food additives and that the organic food tastes
better.
There were hundreds of studies proving that organic food tastes better, or that it
does not. As the old saying goes, there is no accounting for tastes, we are all
individuals with different likes and dislikes. We can discuss it and intellectualize it,
but the best way to go about it is to taste it.
In order to produce large (profitable) quantity of fruits and vegetables, producers are
using all sorts of methods. By adding large quantities of chemical fertilizers,
pesticides and herbicides, to ‗gassing‘ or irradiating plants to make them ripen faster.
They are waxing them to make them look nicer, spraying them so that they stay
fresh longer, they are picking them up before they are ripe so that they can transport
them a long way. So, as a result, you get a large, beautiful looking apple, for
example, that tastes so generic that sometimes you do not know what is it you are
eating.
Modern food production is geared for feeding a large number of people and they
want to produce as much as possible. The price we pay is the chemical residue that
comes with fruits and vegetables – and lack of flavour.
12
Anyone who has picked his or her own organically grown tomato or strawberry would
not have any doubt about what tastes better – organic or conventional. The fruit
smells of vine, leaves, soil and sun, a unique blend of smells that create that
unforgettable flavour in our mouth that no store-bought, conventionally produced fruit
can. Organic growers let nature take care of the ripening process, let the sun to
create all the sugars the fruit contains, and the result is a perfectly flavoured bite.
Some people complain that organic fruits and vegetables do not look as perfect as
conventionally grown ones. Apples have little blemishes, cherries have worms and
tomatoes sometimes come small. But, the flavour makes up for all that. Would you
like to eat a fruit that even worms do not like? Organic growing uses beneficial work
of insects, bugs and bees, and as a price, bugs take some of it for themselves. Fair
price, don‘t you think?
If you do not like to accept arguments without checking their veracity for yourself, try
your hand at growing a couple of organic tomatoes or strawberries, they are the
easiest and find out how they should really taste like. You do not even need a
garden, just a large pot or tub. Or go to your local organic gardener, and walk
through rows of fruits or vegetables. Soak up the smell of fresh soil, water and
leaves. There are smells that bring out deep genetic memories in us, even if we
never lived on a farm. We are all farmers at heart.
When UK Soil Association asked more than 800 people in the recent survey why are
they buying organic food, 95 percent of them answered that they do not wish to
expose themselves to chemical food additives and that the organic food tastes
better.
There were hundreds of studies proving that organic food tastes better, or that it
does not. As the old saying goes, there is no accounting for tastes, we are all
individuals with different likes and dislikes. We can discuss it and intellectualize it,
but the best way to go about it is to taste it. In order to produce large (profitable)
quantity of fruits and vegetables, producers are using all sorts of methods.
By adding large quantities of chemical fertilizers, pesticides and herbicides, to
‗gassing‘ or irradiating plants to make them ripen faster. They are waxing them to
make them look nicer, spraying them so that they stay fresh longer, they are picking
them up before they are ripe so that they can transport them a long way. So, as a
result, you get a large, beautiful looking apple, for example, that tastes so generic
that sometimes you do not know what is it you are eating.
Modern food production is geared for feeding a large number of people and they
want to produce as much as possible. The price we pay is the chemical residue that
comes with fruits and vegetables – and lack of flavour. Anyone who has picked his or
her own organically grown tomato or strawberry would not have any doubt about
what tastes better – organic or conventional.
Anyone who has picked his or her own organically grown tomato or strawberry would
not have any doubt about what tastes better – organic or conventional. The fruit
smells of vine, leaves, soil and sun, a unique blend of smells that create that
unforgettable flavour in our mouth that no store-bought, conventionally produced fruit
can. Organic growers let nature take care of the ripening process, let the sun to
create all the sugars the fruit contains, and the result is a perfectly flavoured bite.
Some people complain that organic fruits and vegetables do not look as perfect as
conventionally grown ones. Apples have little blemishes, cherries have worms and
tomatoes sometimes come small. But, the flavour makes up for all that. Would you
like to eat a fruit that even worms do not like? Organic growing uses beneficial work
of insects, bugs and bees, and as a price, bugs take some of it for themselves. Fair
price, don‘t you think?
If you do not like to accept arguments without checking their veracity for yourself, try
your hand at growing a couple of organic tomatoes or strawberries, they are the
easiest and find out how they should really taste like. You do not even need a
garden, just a large pot or tub. Or go to your local organic gardener, and walk
through rows of fruits or vegetables. Soak up the smell of fresh soil, water and
leaves. There are smells that bring out deep genetic memories in us, even if we
never lived on a farm. We are all farmers at heart.
When UK Soil Association asked more than 800 people in the recent survey why are
they buying organic food, 95 percent of them answered that they do not wish to
expose themselves to chemical food additives and that the organic food tastes
better.
There were hundreds of studies proving that organic food tastes better, or that it
does not. As the old saying goes, there is no accounting for tastes, we are all
individuals with different likes and dislikes. We can discuss it and intellectualize it,
but the best way to go about it is to taste it. In order to produce large (profitable)
quantity of fruits and vegetables, producers are using all sorts of methods.
By adding large quantities of chemical fertilizers, pesticides and herbicides, to
‗gassing‘ or irradiating plants to make them ripen faster. They are waxing them to
make them look nicer, spraying them so that they stay fresh longer, they are picking
them up before they are ripe so that they can transport them a long way. So, as a
result, you get a large, beautiful looking apple, for example, that tastes so generic
that sometimes you do not know what is it you are eating.
Modern food production is geared for feeding a large number of people and they
want to produce as much as possible. The price we pay is the chemical residue that
comes with fruits and vegetables – and lack of flavour. Anyone who has picked his or
her own organically grown tomato or strawberry would not have any doubt about
what tastes better – organic or conventional.
13
The fruit smells of vine, leaves, soil and sun, a unique blend of smells that create
that unforgettable flavour in our mouth that no store-bought, conventionally produced
fruit can. Organic growers let nature take care of the ripening process, let the sun to
create all the sugars the fruit contains, and the result is a perfectly flavoured bite.
Some people complain that organic fruits and vegetables do not look as perfect as
conventionally grown ones. Apples have little blemishes, cherries have worms and
tomatoes sometimes come small. But, the flavour makes up for all that. Would you
like to eat a fruit that even worms do not like?
Organic growing uses beneficial work of insects, bugs and bees, and as a price,
bugs take some of it for themselves. Fair price, don‘t you think?If you do not like to
accept arguments without checking their veracity for yourself, try your hand at
growing a couple of organic tomatoes or strawberries, they are the easiest and find
out how they should really taste like. You do not even need a garden, just a large pot
or tub. Or go to your local organic gardener, and walk through rows of fruits or
vegetables. Soak up the smell of fresh soil, water and leaves. There are smells that
bring out deep genetic memories in us, even if we never lived on a farm. We are all
farmers at heart.
Organic Food for Babies
There is no doubt in anyone‘s mind that mother‘s milk is the best food for babies. It
provides all the necessary ingredients, it is completely sterile, it comes at the right
temperature, it provides babies with antibodies to keep them safe from diseases, and
it is available any time in unlimited quantities. But, for many reasons, some mothers
cannot offer their babies this ideal food. The only alternative to mother‘s milk is the
organic baby formula.
Organic formula is designed to contain all ingredients necessary to provide infants
with healthy, wholesome nutrition. There are different kinds of organic baby formula,
but in order to be called organic, all its ingredients have to be organic. For example,
the formula made with cow‘s milk comes from cows that grew on farms that have
been certified organic for three years or more.
A new study that has been published recently shows that organic milk has 50 to 80
percent more nutrients than conventional milk. This difference is particularly great in
the summer.
As babies grow, they start slowly introducing solid food, particularly fruits and
vegetables. Parents are becoming increasingly aware of pesticide residues on fruits
and vegetables that are grown on traditional farms. The only option that ensures that
the food the children are eating is clean of all agricultural chemicals is to feed them
with packaged organic baby food or to prepare it at home of organic ingredients.
The fruit smells of vine, leaves, soil and sun, a unique blend of smells that create
that unforgettable flavour in our mouth that no store-bought, conventionally produced
fruit can. Organic growers let nature take care of the ripening process, let the sun to
create all the sugars the fruit contains, and the result is a perfectly flavoured bite.
Some people complain that organic fruits and vegetables do not look as perfect as
conventionally grown ones. Apples have little blemishes, cherries have worms and
tomatoes sometimes come small. But, the flavour makes up for all that. Would you
like to eat a fruit that even worms do not like?
Organic growing uses beneficial work of insects, bugs and bees, and as a price,
bugs take some of it for themselves. Fair price, don‘t you think?If you do not like to
accept arguments without checking their veracity for yourself, try your hand at
growing a couple of organic tomatoes or strawberries, they are the easiest and find
out how they should really taste like. You do not even need a garden, just a large pot
or tub. Or go to your local organic gardener, and walk through rows of fruits or
vegetables. Soak up the smell of fresh soil, water and leaves. There are smells that
bring out deep genetic memories in us, even if we never lived on a farm. We are all
farmers at heart.
Organic Food for Babies
There is no doubt in anyone‘s mind that mother‘s milk is the best food for babies. It
provides all the necessary ingredients, it is completely sterile, it comes at the right
temperature, it provides babies with antibodies to keep them safe from diseases, and
it is available any time in unlimited quantities. But, for many reasons, some mothers
cannot offer their babies this ideal food. The only alternative to mother‘s milk is the
organic baby formula.
Organic formula is designed to contain all ingredients necessary to provide infants
with healthy, wholesome nutrition. There are different kinds of organic baby formula,
but in order to be called organic, all its ingredients have to be organic. For example,
the formula made with cow‘s milk comes from cows that grew on farms that have
been certified organic for three years or more.
A new study that has been published recently shows that organic milk has 50 to 80
percent more nutrients than conventional milk. This difference is particularly great in
the summer.
As babies grow, they start slowly introducing solid food, particularly fruits and
vegetables. Parents are becoming increasingly aware of pesticide residues on fruits
and vegetables that are grown on traditional farms. The only option that ensures that
the food the children are eating is clean of all agricultural chemicals is to feed them
with packaged organic baby food or to prepare it at home of organic ingredients.
14
Why is it so important to feed babies with organic baby food? There are many
reasons:
Because of their small size, babies take more pesticides from the food
because they eat proportionally more fruits and vegetables than grown-ups
do.
Babies fed with organic baby food are not exposed to the pesticide residues
found in normally grown foods.
Many studies have proven that the organic food has higher nutrition than
conventional food.
Organic food contains more antioxidants, which support babies‘ immune
system.
Organic food cannot be genetically modified, otherwise, it would not be
certified organic. We are not even aware of it, but many foods we eat are
created from genetically modified vegetables, cereals and fruits. Their long-
term effects are still not known, but it is already clear that they can be serious,
for our health and for the environment.
Organic food is fresh because it is grown locally. Many imported foods come
from places that do not have much control over how is food grown, and many
developing countries are using agricultural chemicals that are banned in
developed countries.
The new study, conducted at the Tesco Centre for Organic Agriculture at
Newcastle University, UK, found that the organic milk has higher levels of
vitamin E, organic cheese often has twice as many nutrients as regular kinds,
and organic tomatoes, wheat, cabbage, potatoes, lettuce and cabbage
contain 20 to 40 percent more nutrients.
There is no doubt in anyone‘s mind that mother‘s milk is the best food for babies. It
provides all the necessary ingredients, it is completely sterile, it comes at the right
temperature, it provides babies with antibodies to keep them safe from diseases, and
it is available any time in unlimited quantities.
But, for many reasons, some mothers cannot offer their babies this ideal food. The
only alternative to mother‘s milk is the organic baby formula. Organic formula is
designed to contain all ingredients necessary to provide infants with healthy,
wholesome nutrition. There are different kinds of organic baby formula, but in order
to be called organic, all its ingredients have to be organic. For example, the formula
made with cow‘s milk comes from cows that grew on farms that have been certified
organic for three years or more.
A new study that has been published recently shows that organic milk has 50 to 80
percent more nutrients than conventional milk. This difference is particularly great in
Why is it so important to feed babies with organic baby food? There are many
reasons:
Because of their small size, babies take more pesticides from the food
because they eat proportionally more fruits and vegetables than grown-ups
do.
Babies fed with organic baby food are not exposed to the pesticide residues
found in normally grown foods.
Many studies have proven that the organic food has higher nutrition than
conventional food.
Organic food contains more antioxidants, which support babies‘ immune
system.
Organic food cannot be genetically modified, otherwise, it would not be
certified organic. We are not even aware of it, but many foods we eat are
created from genetically modified vegetables, cereals and fruits. Their long-
term effects are still not known, but it is already clear that they can be serious,
for our health and for the environment.
Organic food is fresh because it is grown locally. Many imported foods come
from places that do not have much control over how is food grown, and many
developing countries are using agricultural chemicals that are banned in
developed countries.
The new study, conducted at the Tesco Centre for Organic Agriculture at
Newcastle University, UK, found that the organic milk has higher levels of
vitamin E, organic cheese often has twice as many nutrients as regular kinds,
and organic tomatoes, wheat, cabbage, potatoes, lettuce and cabbage
contain 20 to 40 percent more nutrients.
There is no doubt in anyone‘s mind that mother‘s milk is the best food for babies. It
provides all the necessary ingredients, it is completely sterile, it comes at the right
temperature, it provides babies with antibodies to keep them safe from diseases, and
it is available any time in unlimited quantities.
But, for many reasons, some mothers cannot offer their babies this ideal food. The
only alternative to mother‘s milk is the organic baby formula. Organic formula is
designed to contain all ingredients necessary to provide infants with healthy,
wholesome nutrition. There are different kinds of organic baby formula, but in order
to be called organic, all its ingredients have to be organic. For example, the formula
made with cow‘s milk comes from cows that grew on farms that have been certified
organic for three years or more.
A new study that has been published recently shows that organic milk has 50 to 80
percent more nutrients than conventional milk. This difference is particularly great in
15
the summer. As babies grow, they start slowly introducing solid food, particularly
fruits and vegetables. Parents are becoming increasingly aware of pesticide residues
on fruits and vegetables that are grown on traditional farms. The only option that
ensures that the food the children are eating is clean of all agricultural chemicals is
to feed them with packaged organic baby food or to prepare it at home of organic
ingredients.
Grower Benefits
A healthy plant grown organically in properly balanced soil resists most diseases and
insect pests.
This was proven by US doctor and soil nutrition pioneer Dr Northern who conducted
many experiments to test the hypothesis during the 1930‘s.
Disease and Pest Resistance
For instance, in an orange grove infested with scale, he restored the mineral balance
to part of the soil and the trees growing in that part became clean while the rest
remained diseased.
By the same means, he grew healthy rosebushes between rows that were riddled by
insects, and tomato and cucumber plants, both healthy and diseased, where the
vines intertwined. Northern observed that the bugs ate up the diseased and refused
to touch the healthy plants.
Weed Competitiveness
Weeds are nature‘s band-aids, placed by the wisdom of creation to heal and restore
damaged soils. When farmers husband the life of the soil, as they do in organic
agriculture, the improved conditions dissuade many weeds and favour their crops.
The crops, being healthier, are also better able to compete with those weeds that are
present.
Lower Input Costs
By definition, organic farming does not incur the use of expensive agrichemicals –
they are not permitted! The greater resistance of their crops to pests and the
diseases save farmers significantly inexpensive insecticides, fungicides and other
pesticides.
Fertilizers are either created in situ by green manuring and leguminous crop rotation
or on-farm via composting and worm farming. Biodynamic farmers use a low-cost
microbial solution sprayed onto their crops.
the summer. As babies grow, they start slowly introducing solid food, particularly
fruits and vegetables. Parents are becoming increasingly aware of pesticide residues
on fruits and vegetables that are grown on traditional farms. The only option that
ensures that the food the children are eating is clean of all agricultural chemicals is
to feed them with packaged organic baby food or to prepare it at home of organic
ingredients.
Grower Benefits
A healthy plant grown organically in properly balanced soil resists most diseases and
insect pests.
This was proven by US doctor and soil nutrition pioneer Dr Northern who conducted
many experiments to test the hypothesis during the 1930‘s.
Disease and Pest Resistance
For instance, in an orange grove infested with scale, he restored the mineral balance
to part of the soil and the trees growing in that part became clean while the rest
remained diseased.
By the same means, he grew healthy rosebushes between rows that were riddled by
insects, and tomato and cucumber plants, both healthy and diseased, where the
vines intertwined. Northern observed that the bugs ate up the diseased and refused
to touch the healthy plants.
Weed Competitiveness
Weeds are nature‘s band-aids, placed by the wisdom of creation to heal and restore
damaged soils. When farmers husband the life of the soil, as they do in organic
agriculture, the improved conditions dissuade many weeds and favour their crops.
The crops, being healthier, are also better able to compete with those weeds that are
present.
Lower Input Costs
By definition, organic farming does not incur the use of expensive agrichemicals –
they are not permitted! The greater resistance of their crops to pests and the
diseases save farmers significantly inexpensive insecticides, fungicides and other
pesticides.
Fertilizers are either created in situ by green manuring and leguminous crop rotation
or on-farm via composting and worm farming. Biodynamic farmers use a low-cost
microbial solution sprayed onto their crops.
16
The creation of living, fertile soil conditions through early corrective soil re-
mineralization and strategic Keyline chisel ploughing are significant establishment
costs that, however, reap ongoing benefits to production at minimal maintenance.
Drought Resistance
Organically grown plants are more drought tolerant. This was dramatically illustrated
to me several years ago when I was fortunate to attend a workshop with Australian
organic gardening guru Peter Bennett. A slide he showed us has stuck in my mind
ever since: it was a field of wheat, organically grown on re-mineralized soil.
Bisecting the ripening green crop was a wide yellowed strip that had already finished
growing and payed off. He explained that the strip had been nourished using
agrichemical fertilizer early in the growing period.
Because chemical fertilizer is soluble, plants are forced to imbibe it every time they
are thirsty for water. They can and do enjoy good growth as long as water is readily
available. As soon as water becomes limited, however, the soluble nutrient salts in
the cells of chemically fed plants are unable to osmotically draw sufficient water to
maintain safe dilution. They soon reach toxic concentrations, and the plant stops
growing, hays off and dies earlier than it otherwise would have.
Added Value
There is a discerning market of consumers who recognize the greater food value of
organic produce and are willing to pay premium prices for it. In an interview with me
in 1998, the manager of Heinz-Watties in New Zealand explained how his company
had been actively supporting and recruiting farmers to organic production in order to
service large and lucrative markets in Japan and Europe.
Certified Organic Food Labels in Different Countries
United States of
America
European Union Australia Canada
The creation of living, fertile soil conditions through early corrective soil re-
mineralization and strategic Keyline chisel ploughing are significant establishment
costs that, however, reap ongoing benefits to production at minimal maintenance.
Drought Resistance
Organically grown plants are more drought tolerant. This was dramatically illustrated
to me several years ago when I was fortunate to attend a workshop with Australian
organic gardening guru Peter Bennett. A slide he showed us has stuck in my mind
ever since: it was a field of wheat, organically grown on re-mineralized soil.
Bisecting the ripening green crop was a wide yellowed strip that had already finished
growing and payed off. He explained that the strip had been nourished using
agrichemical fertilizer early in the growing period.
Because chemical fertilizer is soluble, plants are forced to imbibe it every time they
are thirsty for water. They can and do enjoy good growth as long as water is readily
available. As soon as water becomes limited, however, the soluble nutrient salts in
the cells of chemically fed plants are unable to osmotically draw sufficient water to
maintain safe dilution. They soon reach toxic concentrations, and the plant stops
growing, hays off and dies earlier than it otherwise would have.
Added Value
There is a discerning market of consumers who recognize the greater food value of
organic produce and are willing to pay premium prices for it. In an interview with me
in 1998, the manager of Heinz-Watties in New Zealand explained how his company
had been actively supporting and recruiting farmers to organic production in order to
service large and lucrative markets in Japan and Europe.
Certified Organic Food Labels in Different Countries
United States of
America
European Union Australia Canada
17
Organic Legislation and Regulation
The U.S. Dept. of Agriculture (USDA) introduced the Organic Foods Production Act
(OFPA) as part of the 1990 Farm Bill. The 3 main goals of the OFPA were to
establish standards for marketing organically produced products, to assure
consumers that organic products meet a consistent standard, and to facilitate
interstate commerce.
The OFPA called for the establishment of the15-member Natl. Organic Standards
Board (NOSB), whose purposes are to make recommendations to the Natl. Organic
Program about whether a substance should be allowed in organic production or
handling, to assist in the development of standards for substances to be used in
organic production, and to advise the Secretary of Agriculture on other aspects of the
OFPA. Appointed by the Secretary of Agriculture, members of the NOSB represent
all aspects of the organic food spectrum.
The OFPA also created the Natl. List of Allowed and Prohibited Substances, which
lists synthetic substances and ingredients that are allowed in, and natural
substances and ingredients that are prohibited from, organic production and
handling. No allowed or prohibited substance can remain on the Natl. List for a
period exceeding 5 y unless the substance is reviewed and recommended for
renewal by the NOSB and adopted by the Secretary of Agriculture. The Natl. List
contained over 170 substances on October 21, 2002, when it was implemented. The
1st expiration (sunset) of the Natl. The list requires a review process that is currently
underway and that must be concluded by October 21, 2007.
Fig-1 The USDA Organic Seal
Organic Legislation and Regulation
The U.S. Dept. of Agriculture (USDA) introduced the Organic Foods Production Act
(OFPA) as part of the 1990 Farm Bill. The 3 main goals of the OFPA were to
establish standards for marketing organically produced products, to assure
consumers that organic products meet a consistent standard, and to facilitate
interstate commerce.
The OFPA called for the establishment of the15-member Natl. Organic Standards
Board (NOSB), whose purposes are to make recommendations to the Natl. Organic
Program about whether a substance should be allowed in organic production or
handling, to assist in the development of standards for substances to be used in
organic production, and to advise the Secretary of Agriculture on other aspects of the
OFPA. Appointed by the Secretary of Agriculture, members of the NOSB represent
all aspects of the organic food spectrum.
The OFPA also created the Natl. List of Allowed and Prohibited Substances, which
lists synthetic substances and ingredients that are allowed in, and natural
substances and ingredients that are prohibited from, organic production and
handling. No allowed or prohibited substance can remain on the Natl. List for a
period exceeding 5 y unless the substance is reviewed and recommended for
renewal by the NOSB and adopted by the Secretary of Agriculture. The Natl. List
contained over 170 substances on October 21, 2002, when it was implemented. The
1st expiration (sunset) of the Natl. The list requires a review process that is currently
underway and that must be concluded by October 21, 2007.
Fig-1 The USDA Organic Seal
18
The OFPA mandated that the USDA establish Natl. Organic Program Standards.
Announced in late 2000 and fully implemented in 2002, the standards specified the
methods, practices, and substances that could be used to produce, process, and
handle organic foods. After the standards became effective, USDA Secretary Dan
Glickman clarified that organic certification expressed a production philosophy and
that organic labelling did not imply a superior, safer, or healthier product than food
not labelled as organic.
The standards state that a USDA-accredited inspector must certify all organic
operations. Certification provides 3rd-party assurance that a product was raised,
processed, and distributed to meet the official organic standards. This process also
reduces the practice of falsely labelling products as organic. In the United States,
manufacturers can receive penalties of up to $10000 for inappropriate use of the
organic label. The certification process is clearly defined so that, theoretically, all
inspectors certify according to the same standards.
All foods labelled with the USDA organic seal must come from a certified farmer
handling operation. All products labelled as ―100% organic‖ must contain only
organically produced ingredients; products labelled as ―organic‖ must contain at least
95% organically produced ingredients. The other 5% of ingredients may come from
the Natl. List of Approved Substances. One hundred percent and 95% organic
products may use the USDA organic seal (Figure 1). Products that contain at least
70% organic ingredients can be labelled ―made with organic ingredients‖ and list up
to 3 of those ingredients on the principal display panel; however, such products may
not use the USDA organic seal. Products with less than 70% organic ingredients
may only list which ingredients are organic on the information panel.
The USDA developed a financial assistance program, the Natl. Organic Cost-Share
Program, for organic farmers in 15 states to help pay for their organic certification,
which is required for organic farms whose income is higher than $5000 a year. This
practice has continued since 1990, and in 2005, $1 million in funds were available to
15 states (Connecticut, Delaware, Maine, Maryland, Massachusetts, Nevada, New
Hampshire, New Jersey, New York, Pennsylvania, Rhode Island, Utah, Vermont,
West Virginia, and Wyoming) to reimburse producers for the cost of organic
certification. Producers can be reimbursed forupto75%of their certification costs, not
to exceed $500.
The OFPA mandated that the USDA establish Natl. Organic Program Standards.
Announced in late 2000 and fully implemented in 2002, the standards specified the
methods, practices, and substances that could be used to produce, process, and
handle organic foods. After the standards became effective, USDA Secretary Dan
Glickman clarified that organic certification expressed a production philosophy and
that organic labelling did not imply a superior, safer, or healthier product than food
not labelled as organic.
The standards state that a USDA-accredited inspector must certify all organic
operations. Certification provides 3rd-party assurance that a product was raised,
processed, and distributed to meet the official organic standards. This process also
reduces the practice of falsely labelling products as organic. In the United States,
manufacturers can receive penalties of up to $10000 for inappropriate use of the
organic label. The certification process is clearly defined so that, theoretically, all
inspectors certify according to the same standards.
All foods labelled with the USDA organic seal must come from a certified farmer
handling operation. All products labelled as ―100% organic‖ must contain only
organically produced ingredients; products labelled as ―organic‖ must contain at least
95% organically produced ingredients. The other 5% of ingredients may come from
the Natl. List of Approved Substances. One hundred percent and 95% organic
products may use the USDA organic seal (Figure 1). Products that contain at least
70% organic ingredients can be labelled ―made with organic ingredients‖ and list up
to 3 of those ingredients on the principal display panel; however, such products may
not use the USDA organic seal. Products with less than 70% organic ingredients
may only list which ingredients are organic on the information panel.
The USDA developed a financial assistance program, the Natl. Organic Cost-Share
Program, for organic farmers in 15 states to help pay for their organic certification,
which is required for organic farms whose income is higher than $5000 a year. This
practice has continued since 1990, and in 2005, $1 million in funds were available to
15 states (Connecticut, Delaware, Maine, Maryland, Massachusetts, Nevada, New
Hampshire, New Jersey, New York, Pennsylvania, Rhode Island, Utah, Vermont,
West Virginia, and Wyoming) to reimburse producers for the cost of organic
certification. Producers can be reimbursed forupto75%of their certification costs, not
to exceed $500.
19
The European Commission recently adopted a proposal for new regulations on
organic production. The new rules, effective January 1, 2007, are meant to be easier
to understand for both producers and consumers and will be slightly flexible for the
different regions in the European Union (EU). Organic products in the EU must
contain at least 95% organic ingredients. Imported organic products must comply
with EU standards or the country of origin must have equivalent guarantees. The
United States also accepts products from countries that have equivalent guarantees,
such as the EU.
Organic Agriculture in the worldwide
Distribution of global organic land by continent
The European Commission recently adopted a proposal for new regulations on
organic production. The new rules, effective January 1, 2007, are meant to be easier
to understand for both producers and consumers and will be slightly flexible for the
different regions in the European Union (EU). Organic products in the EU must
contain at least 95% organic ingredients. Imported organic products must comply
with EU standards or the country of origin must have equivalent guarantees. The
United States also accepts products from countries that have equivalent guarantees,
such as the EU.
Organic Agriculture in the worldwide
Distribution of global organic land by continent
20
The ten countries with the highest increase of organic land area
(hectares) from 2004-2005
The Top Ten Countries
The ten countries with the highest increase of organic land area
(hectares) from 2004-2005
The Top Ten Countries
21
Development of organic farming in the European Union 1985-2005
Organic Agriculture in Asia
Development of organic farming in the European Union 1985-2005
Organic Agriculture in Asia
22
Global turnover of organic food and beverages
Global Organic Market Scenario
The worldwide organic market sales were US$ 32.3 billion in 2009 and forecasts that
by the year 2012, the global organic market is expected to reach US$133.7 billion
(Bharat Book Bureau 2006). Increasing consumer awareness of health and
environmental issues has been an important driving force for the recent growth in
sales of organic food: 17 to 22% annually, compared with 2 to 3% for conventional
foods. Throughout the world, over 100 countries are producing certified organic
products on a commercial basis, including 30 countries in Africa, 30 in Asia, 20 in
Central America and the Caribbean, 10 in South America, 5 in Australasia and the
Pacific, most countries in Europe, as well as the United States and Canada (IFOAM
2006)
Socio-Economic Profile of Consumers in Bangladesh
It is crucial to know about the Socio-economic profile of consumers of organic foods
in Bangladesh e.g. 51% of the consumers were highly conscious regarding their
personal health, around 40% were moderately conscious, 10% had low
consciousness and 63% had medium awareness regarding the environmental
hazards caused by agro-chemicals, around 30% were highly aware, and less than
8% had low awareness. Based on annual income in thousands of taka (taka is the
Global turnover of organic food and beverages
Global Organic Market Scenario
The worldwide organic market sales were US$ 32.3 billion in 2009 and forecasts that
by the year 2012, the global organic market is expected to reach US$133.7 billion
(Bharat Book Bureau 2006). Increasing consumer awareness of health and
environmental issues has been an important driving force for the recent growth in
sales of organic food: 17 to 22% annually, compared with 2 to 3% for conventional
foods. Throughout the world, over 100 countries are producing certified organic
products on a commercial basis, including 30 countries in Africa, 30 in Asia, 20 in
Central America and the Caribbean, 10 in South America, 5 in Australasia and the
Pacific, most countries in Europe, as well as the United States and Canada (IFOAM
2006)
Socio-Economic Profile of Consumers in Bangladesh
It is crucial to know about the Socio-economic profile of consumers of organic foods
in Bangladesh e.g. 51% of the consumers were highly conscious regarding their
personal health, around 40% were moderately conscious, 10% had low
consciousness and 63% had medium awareness regarding the environmental
hazards caused by agro-chemicals, around 30% were highly aware, and less than
8% had low awareness. Based on annual income in thousands of taka (taka is the
23
Bangladeshi currency; 1000 BDT= US$14.61), most of the consumers who usually
buy organic foods (93%) belong to either middle or rich class, whereas less than 8%
were poor. Perhaps surprisingly, most of the consumers (90%) were willing to pay
more than the present market price for certified organic foods.
Industry Statistics and Projected Growth of Organic Food
The organic industry continues to grow worldwide. Here are some statistics
regarding this burgeoning market.
U.S. sales of organic food and beverages have grown from $1 billion in 1990
to $26.7 billion in 2010. Sales in 2010 represented 7.7 percent growth over
2009 sales. Experiencing the highest growth in sales during 2010 were
organic fruits and vegetables, up 11.8 percent over 2009 sales
Organic food and beverage sales represented approximately 4 percent of
overall food and beverage sales in 2010. Leading were organic fruits and
vegetables, now representing over 11 percent of all U.S. fruit and vegetable
sales.
Organic non-food sales grew 9.7 percent in 2010, to reach $1.97 billion.
Total U.S. organic sales, including food and non-food products, were $28.682
billion in 2010, up 9.7 percent from 2009.
Mass market retailers (mainstream supermarkets, club/warehouse stores, and
mass merchandisers) in 2010 sold 54 percent of organic food. Natural
retailers were next, selling 39 percent of total organic food sales. Other sales
occur via export, the Internet, farmers‘ markets/ Community Supported
Agriculture, mail order, and boutique and speciali ty stores.
Certified organic acreage in the United States reached more than 4.8 million
acres in 2008, according to latest data posted by USDA. U.S. total organic
cropland reached 2,655,382 acres in 2008, while land devoted to organic
pasture totalled 2,160,577 acres. California leads with the most certified
organic cropland, with over 430,000 acres, largely used for fruit and vegetable
production. Other states with the most certified organic cropland include
Wisconsin, North Dakota, Minnesota and Montana. Forty-five states also had
some certified organic rangeland and pasture in 2008; of those, 13 states had
more than 100,000 acres each, reflecting the growth in the U.S. organic dairy
sector between 2005 and 2008. Certified organic cropland acreage between
2002 and 2008 averaged 15 percent annual growth. However, it still only
represented about 0.7 percent of all U.S. cropland, while certified organic
pasture only represented 0.5 percent of all U.S. pasture in 2008. Overall,
certified organic cropland and pasture accounted for about 0.6 percent of U.S.
total farmland in 2008. Fresh produce is still the top-selling organic category in
retail sales. Meanwhile, the organic livestock sector has seen growth, with 2.7
Bangladeshi currency; 1000 BDT= US$14.61), most of the consumers who usually
buy organic foods (93%) belong to either middle or rich class, whereas less than 8%
were poor. Perhaps surprisingly, most of the consumers (90%) were willing to pay
more than the present market price for certified organic foods.
Industry Statistics and Projected Growth of Organic Food
The organic industry continues to grow worldwide. Here are some statistics
regarding this burgeoning market.
U.S. sales of organic food and beverages have grown from $1 billion in 1990
to $26.7 billion in 2010. Sales in 2010 represented 7.7 percent growth over
2009 sales. Experiencing the highest growth in sales during 2010 were
organic fruits and vegetables, up 11.8 percent over 2009 sales
Organic food and beverage sales represented approximately 4 percent of
overall food and beverage sales in 2010. Leading were organic fruits and
vegetables, now representing over 11 percent of all U.S. fruit and vegetable
sales.
Organic non-food sales grew 9.7 percent in 2010, to reach $1.97 billion.
Total U.S. organic sales, including food and non-food products, were $28.682
billion in 2010, up 9.7 percent from 2009.
Mass market retailers (mainstream supermarkets, club/warehouse stores, and
mass merchandisers) in 2010 sold 54 percent of organic food. Natural
retailers were next, selling 39 percent of total organic food sales. Other sales
occur via export, the Internet, farmers‘ markets/ Community Supported
Agriculture, mail order, and boutique and speciali ty stores.
Certified organic acreage in the United States reached more than 4.8 million
acres in 2008, according to latest data posted by USDA. U.S. total organic
cropland reached 2,655,382 acres in 2008, while land devoted to organic
pasture totalled 2,160,577 acres. California leads with the most certified
organic cropland, with over 430,000 acres, largely used for fruit and vegetable
production. Other states with the most certified organic cropland include
Wisconsin, North Dakota, Minnesota and Montana. Forty-five states also had
some certified organic rangeland and pasture in 2008; of those, 13 states had
more than 100,000 acres each, reflecting the growth in the U.S. organic dairy
sector between 2005 and 2008. Certified organic cropland acreage between
2002 and 2008 averaged 15 percent annual growth. However, it still only
represented about 0.7 percent of all U.S. cropland, while certified organic
pasture only represented 0.5 percent of all U.S. pasture in 2008. Overall,
certified organic cropland and pasture accounted for about 0.6 percent of U.S.
total farmland in 2008. Fresh produce is still the top-selling organic category in
retail sales. Meanwhile, the organic livestock sector has seen growth, with 2.7
24
percent of U.S. dairy cows and 1.5 percent of layer hens managed under
certified organic systems.
Acreage managed organically in 2009 in the world totalled 37.2 million
hectares, up 2 million hectares from 2008, according to data from The World
of Organic Agriculture 2011. Of the total area managed organically, 23 million
hectares was grassland. Counted in the report was data from 160 countries.
Countries with the largest area of organically managed land were Australia
(12 million hectares), Argentina (4.4 million hectares), and the United States
(1.9 million hectares. The largest increase in organic agricultural land
occurred in Europe, with an increase of one million hectares. Regionally, the
greatest share of organic agricultural land was in Oceania (33 percent),
followed by Europe (25 percent) and Latin America (23 percent).
According to Organic Monitor estimates, global organic sales reached $54.9
billion in 2009, up from, $50.9 billion in 2008. The countries with the largest
markets are the United States, Germany, and France. The highest per capita
consumption is in Denmark, Switzerland, and Austria.
Organic Food in Bangladesh Perspective
Present Situation
Organic food production in Bangladesh still occurs largely on an experimental basis.
Organic cultivation in Bangladesh represents only 2% of the country‘s total cultivable
land. Since the introduction of organic cultivation into Bangladesh, by NGOs, the
movement is still being largely being directed by these organizations. One of them is
PROSHIKA. PROSHIKA has also introduced an organic vegetable marketing project
to promote the consumption of organic vegetables. Currently, one marketing channel
of PROSHIKA is selling eco-friendly products to the public in Mirpur area of Dhaka
city. Furthermore, mobile vans are being used to sell organic vegetables in some
areas, including apartment complexes, mega-shops and departmental stores.
Observing the benefits of cultivating organic foods by the NGO farmers, a small
number of non NGO conventional farmers have started to cultivate organic crops.
Among the few private companies that have started to invest in organic farming, Kazi
and Kazi Ltd. is a leader. They have established an organic tea garden at Tetulia, in
the Panchagarh district. This tea is certified by the SGS organic production standard
in accordance with the EU Regulation 2092/91, and it is marketed as ―Meena Tea‖
(Tea International 2005). This company also produces fresh organic vegetables like
lalshak, kalmi shak, Pat shak, Pui Shak, Data shak, chal kumra etc. and herbs for
sale in their supermarket, ―Meena Bazar‖ in Dhaka city at different locations. They
also marketed Organic Balam red rice, Amon rice, Pizam rice, Khaki red binni rice,
percent of U.S. dairy cows and 1.5 percent of layer hens managed under
certified organic systems.
Acreage managed organically in 2009 in the world totalled 37.2 million
hectares, up 2 million hectares from 2008, according to data from The World
of Organic Agriculture 2011. Of the total area managed organically, 23 million
hectares was grassland. Counted in the report was data from 160 countries.
Countries with the largest area of organically managed land were Australia
(12 million hectares), Argentina (4.4 million hectares), and the United States
(1.9 million hectares. The largest increase in organic agricultural land
occurred in Europe, with an increase of one million hectares. Regionally, the
greatest share of organic agricultural land was in Oceania (33 percent),
followed by Europe (25 percent) and Latin America (23 percent).
According to Organic Monitor estimates, global organic sales reached $54.9
billion in 2009, up from, $50.9 billion in 2008. The countries with the largest
markets are the United States, Germany, and France. The highest per capita
consumption is in Denmark, Switzerland, and Austria.
Organic Food in Bangladesh Perspective
Present Situation
Organic food production in Bangladesh still occurs largely on an experimental basis.
Organic cultivation in Bangladesh represents only 2% of the country‘s total cultivable
land. Since the introduction of organic cultivation into Bangladesh, by NGOs, the
movement is still being largely being directed by these organizations. One of them is
PROSHIKA. PROSHIKA has also introduced an organic vegetable marketing project
to promote the consumption of organic vegetables. Currently, one marketing channel
of PROSHIKA is selling eco-friendly products to the public in Mirpur area of Dhaka
city. Furthermore, mobile vans are being used to sell organic vegetables in some
areas, including apartment complexes, mega-shops and departmental stores.
Observing the benefits of cultivating organic foods by the NGO farmers, a small
number of non NGO conventional farmers have started to cultivate organic crops.
Among the few private companies that have started to invest in organic farming, Kazi
and Kazi Ltd. is a leader. They have established an organic tea garden at Tetulia, in
the Panchagarh district. This tea is certified by the SGS organic production standard
in accordance with the EU Regulation 2092/91, and it is marketed as ―Meena Tea‖
(Tea International 2005). This company also produces fresh organic vegetables like
lalshak, kalmi shak, Pat shak, Pui Shak, Data shak, chal kumra etc. and herbs for
sale in their supermarket, ―Meena Bazar‖ in Dhaka city at different locations. They
also marketed Organic Balam red rice, Amon rice, Pizam rice, Khaki red binni rice,
25
Jorishile red rice, Dekhichata kashwa binni, Sesame oil, Mustard oil etc. Also some
other chain shops started to sale some more organic foods like Agora, Swapna etc.
Prospect
Bangladesh agriculture is now in the process of transformation from subsistence to
commercial farming. Meanwhile, Bangladesh has already entered the European
market, exporting vegetables and other high-value crops to EU Member States. The
policy reforms that have taken place offer greater scope and opportunities for private
sector participation and an enabling environment towards promoting agribusiness
and investment. Bangladesh has the capacity to realize a significant share of the
global organic market. This offers an opportunity to increase farmer‘s incomes,
thereby making a significant contribution towards reducing poverty for among poor
farmers.
Jorishile red rice, Dekhichata kashwa binni, Sesame oil, Mustard oil etc. Also some
other chain shops started to sale some more organic foods like Agora, Swapna etc.
Prospect
Bangladesh agriculture is now in the process of transformation from subsistence to
commercial farming. Meanwhile, Bangladesh has already entered the European
market, exporting vegetables and other high-value crops to EU Member States. The
policy reforms that have taken place offer greater scope and opportunities for private
sector participation and an enabling environment towards promoting agribusiness
and investment. Bangladesh has the capacity to realize a significant share of the
global organic market. This offers an opportunity to increase farmer‘s incomes,
thereby making a significant contribution towards reducing poverty for among poor
farmers.
26
Some Organic Foods which are available in Bangladeshi market are listed below:
Organic Balam Red Rice
Organic Dekhi Chata Kashwa Binni Rice
Organic Tea
Organic Palong Leaf Organic Radish Leaf Organic Lal Shak
Organic Hagra Potato Organic Sweet Pumpkin Organic Ladies Finger
Some Organic Foods which are available in Bangladeshi market are listed below:
Organic Balam Red Rice
Organic Dekhi Chata Kashwa Binni Rice
Organic Tea
Organic Palong Leaf Organic Radish Leaf Organic Lal Shak
Organic Hagra Potato Organic Sweet Pumpkin Organic Ladies Finger
27
The Economy of Bangladesh is primarily dependent on agriculture. The agricultural
sector is the single largest contributor to income and employment generation and a
vital element in the country’s challenge to achieve self-sufficiency in food production
reduce rural poverty and foster sustainable economic development. Organic farming
is potentially a profitable enterprise, with a growing global market, already being
supplied by 90 developing countries, but not including Bangladesh. Local consumers
in Bangladesh have a fairly well-developed perception about organic produce, are
interested in buying certified organic foods, and even willing to pay more for them.
To gain access to his market, however, certification is a prerequisite. As well as
achieving this, the following issues are also important for developing countries:
increasing technical know-how amongst the farmers about organic farming and
organic inputs; good post-harvest handling (e.g. cold storage, quality grading, and
packaging support); effective and efficient infrastructure and export logistics (to
enable the fresh produces to arrive in good condition in the country of destination);
and good and trustworthy relations with importers, traders and wholesalers in the
target markets. To overcome the challenge for individual farmers in achieving this, a
co-operative model should have to be developed. This will enable this sector to meet
the necessary requirements of producing and marketing organic foods, both the
domestic and export markets; and can secure an extra premium for the poor farmers
of Bangladesh.
The Economy of Bangladesh is primarily dependent on agriculture. The agricultural
sector is the single largest contributor to income and employment generation and a
vital element in the country’s challenge to achieve self-sufficiency in food production
reduce rural poverty and foster sustainable economic development. Organic farming
is potentially a profitable enterprise, with a growing global market, already being
supplied by 90 developing countries, but not including Bangladesh. Local consumers
in Bangladesh have a fairly well-developed perception about organic produce, are
interested in buying certified organic foods, and even willing to pay more for them.
To gain access to his market, however, certification is a prerequisite. As well as
achieving this, the following issues are also important for developing countries:
increasing technical know-how amongst the farmers about organic farming and
organic inputs; good post-harvest handling (e.g. cold storage, quality grading, and
packaging support); effective and efficient infrastructure and export logistics (to
enable the fresh produces to arrive in good condition in the country of destination);
and good and trustworthy relations with importers, traders and wholesalers in the
target markets. To overcome the challenge for individual farmers in achieving this, a
co-operative model should have to be developed. This will enable this sector to meet
the necessary requirements of producing and marketing organic foods, both the
domestic and export markets; and can secure an extra premium for the poor farmers
of Bangladesh.
28
Some Organic Fruit importers Name & Address in Bangladesh
Abdul Kader & Sons
Food retailers / Fruit
importers 2/b, Kaligonj
chowdhury para, Gazipur
1720, Dhaka, Bangladesh
Annex International (Pvt.) Ltd.
Food retailers / Fruit importers
21, Armenian street, Mona
complex (2nd floor),
Babubazar, 1100, Dhaka,
Bangladesh
Barkot Traders
Food retailers / Fruit
importers 139,
Sadharon Bima
Bhaban, (ground floor)
Motijheel, 1000, Dhaka,
Bangladesh
Eva Enterprise
Food retailers / Fruit
importers
11/12, Pratapdas Lane,
Sutrapur, 1100, Dhaka,
Bangladesh
Faisal Trade International
Food retailers / Fruit importers
51, Motijheel c/a, (1st floor),
1000, Dhaka, Bangladesh
Fuad Impex
Food retailers / Fruit
importers
38, Nayapaltan, 1000,
Dhaka, Bangladesh
Global Export Company
Food retailers / Fruit
importers
53, Motijheel c/a, Modern
Mansion (8th floor), 1000,
Dhaka, Bangladesh
Green Trade House
Food retailers / Fruit importers
21, Shantinagar, 1217, Dhaka,
Bangladesh
I. D. Enterprise
Food retailers / Fruit
importers
24, Mohini Mohan Das
Lane, 1100, Dhaka,
Bangladesh
Khaled Trade Syndicate
Food retailers / Fruit
importers, Khilgaon, 1219,
Dhaka, Bangladesh
K. R. International
Food retailers / Fruit importers
478, North Shajahanpur, 1217,
Dhaka, Bangladesh
M. A. Jinnah Enterprise
Food retailers / Fruit
importers
28/1/c, Toyenbee
Circular Road, room
#17 (3rd floor)
Fakirapool, Motijheel
c/a, 1000, Dhaka,
Bangladesh
Monsur General Trading
Company
Food retailers / Fruit
importers
56/57, Motijheel, Sharif
Mansion, (6th floor), 1000,
Dhaka, Bangladesh
Morison Enterprise
Food retailers / Fruit importers
5/1, Malakartola Lane,
Sutrapur, 1100, Dhaka,
Bangladesh
M. R. Traders
Food retailers / Fruit
importers
59, Purana Paltan,
(ground floor), 1000,
Dhaka, Bangladesh
Pacific International
Food retailers / Fruit
importers 81/a, Fakirapool,
1000, Dhaka, Bangladesh
Shoronika Enterprise
Food retailers / Fruit importers
144, d.i.t. extension road,
Fakirapool, 1000, Dhaka,
Bangladesh
Shyamoli Trading
Overseas Ltd.
Food retailers / Fruit
importers
31/1, South Kamlapur,
Motijheel, 1000, Dhaka,
Bangladesh
Some Organic Fruit importers Name & Address in Bangladesh
Abdul Kader & Sons
Food retailers / Fruit
importers 2/b, Kaligonj
chowdhury para, Gazipur
1720, Dhaka, Bangladesh
Annex International (Pvt.) Ltd.
Food retailers / Fruit importers
21, Armenian street, Mona
complex (2nd floor),
Babubazar, 1100, Dhaka,
Bangladesh
Barkot Traders
Food retailers / Fruit
importers 139,
Sadharon Bima
Bhaban, (ground floor)
Motijheel, 1000, Dhaka,
Bangladesh
Eva Enterprise
Food retailers / Fruit
importers
11/12, Pratapdas Lane,
Sutrapur, 1100, Dhaka,
Bangladesh
Faisal Trade International
Food retailers / Fruit importers
51, Motijheel c/a, (1st floor),
1000, Dhaka, Bangladesh
Fuad Impex
Food retailers / Fruit
importers
38, Nayapaltan, 1000,
Dhaka, Bangladesh
Global Export Company
Food retailers / Fruit
importers
53, Motijheel c/a, Modern
Mansion (8th floor), 1000,
Dhaka, Bangladesh
Green Trade House
Food retailers / Fruit importers
21, Shantinagar, 1217, Dhaka,
Bangladesh
I. D. Enterprise
Food retailers / Fruit
importers
24, Mohini Mohan Das
Lane, 1100, Dhaka,
Bangladesh
Khaled Trade Syndicate
Food retailers / Fruit
importers, Khilgaon, 1219,
Dhaka, Bangladesh
K. R. International
Food retailers / Fruit importers
478, North Shajahanpur, 1217,
Dhaka, Bangladesh
M. A. Jinnah Enterprise
Food retailers / Fruit
importers
28/1/c, Toyenbee
Circular Road, room
#17 (3rd floor)
Fakirapool, Motijheel
c/a, 1000, Dhaka,
Bangladesh
Monsur General Trading
Company
Food retailers / Fruit
importers
56/57, Motijheel, Sharif
Mansion, (6th floor), 1000,
Dhaka, Bangladesh
Morison Enterprise
Food retailers / Fruit importers
5/1, Malakartola Lane,
Sutrapur, 1100, Dhaka,
Bangladesh
M. R. Traders
Food retailers / Fruit
importers
59, Purana Paltan,
(ground floor), 1000,
Dhaka, Bangladesh
Pacific International
Food retailers / Fruit
importers 81/a, Fakirapool,
1000, Dhaka, Bangladesh
Shoronika Enterprise
Food retailers / Fruit importers
144, d.i.t. extension road,
Fakirapool, 1000, Dhaka,
Bangladesh
Shyamoli Trading
Overseas Ltd.
Food retailers / Fruit
importers
31/1, South Kamlapur,
Motijheel, 1000, Dhaka,
Bangladesh
29
CONCLUSION
Although there has been a decrease in demand for organic products in 2009 in UK,
there is an increase in demand in the first quarter of 2010 as explained earlier and
there is going to be a greater demand for it in the future. The retailers are positive
about the scope of organic food and feel that their sales will increase in the coming
years. The Copenhagen talks on Climate change will also boost organic farming.
The marketing campaign being started by Organic to increase the awareness of the
benefits of organic food will also push up the sales. According to the Kantar World
panel and Onepoll.com surveys, consumers have become more health and
environment conscious and also like the taste of organic foods and are ready to pay
a higher price for these benefits. Therefore, there is a very bright future of organic
products in the whole world. The benefit of organic foods can be easily noticed when
compared to the conventional cultivated foods going on. There is a need for organic
food at this point of time all over the world. And this is going to be the most
prominent food of future and the whole world should come together to save
the environment and contribute to the future generations.
CONCLUSION
Although there has been a decrease in demand for organic products in 2009 in UK,
there is an increase in demand in the first quarter of 2010 as explained earlier and
there is going to be a greater demand for it in the future. The retailers are positive
about the scope of organic food and feel that their sales will increase in the coming
years. The Copenhagen talks on Climate change will also boost organic farming.
The marketing campaign being started by Organic to increase the awareness of the
benefits of organic food will also push up the sales. According to the Kantar World
panel and Onepoll.com surveys, consumers have become more health and
environment conscious and also like the taste of organic foods and are ready to pay
a higher price for these benefits. Therefore, there is a very bright future of organic
products in the whole world. The benefit of organic foods can be easily noticed when
compared to the conventional cultivated foods going on. There is a need for organic
food at this point of time all over the world. And this is going to be the most
prominent food of future and the whole world should come together to save
the environment and contribute to the future generations.
30
REFERENCES
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and ascorbic acid content of freeze-dried and air-dried marionberry,
strawberry, and corn grown using conventional, organic, and sustainable
agricultural practices.J Agric Food Chem 51:1237–41.
Bangladesh Economic Survey Report (2007). Economic Division, Ministry of
Finance, Government of the People‘s Republic of Bangladesh.
Baker BP, Benbrook CM, Groth E, Benbrook KL. 2002. Pesticide residues in
conventional, integrated pest management (IPM)-grown and organic foods:
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Baxter GJ, Graham AB, Lawrence JR, Wiles D, Paterson JR. 2001. Salicylic acid in
soups prepared from organically and non-organically grown vegetables. Eur
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43 garden crops, 1950 to 1999. J AmColl Nutr 23:669–82.
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Belgium: Commission of the European Communities.
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Agriculture, Government of the People‘s Republic of Bangladesh, available at:
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enefits/environmental_benefits_main_page.html KeyNote (2010)
Organic Farming, Climate Change, EnvironmentalSustainability and Food Security,
Institute of Biological, Environmental & Rural Sciences(IBERS), Aberystwyth
University
Welsh Organic Production and Market Report 2008 ,Institute of Biological,
Environmental and Rural Sciences, Organic Centre WalesOrganic Centre
Wales (2008)
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insights from three U.S. data sets. Food Addit Contam 19:427–46.
Baxter GJ, Graham AB, Lawrence JR, Wiles D, Paterson JR. 2001. Salicylic acid in
soups prepared from organically and non-organically grown vegetables. Eur
JNutr 40:289–92.
Bharat Book Bureau.(2006). Organic Food Market Assessment 2006, previously
available at: http://www.bharatbook.com/bookdetail.asp [accessed Nov. 02,
2006].
Carbonaro M, Mattera M. 2001. Polyphenoloxidase activity and polyphenol levels in
organically and conventionally grown peach (Prunus persicaI L., cv. Regina
bianca) and pear (Pyrus communis L., cv.Williams). Food Chem 72:419–24.
Davis DR, Epp MD, Riordan HD. 2004. Changes in USDA food composition data for
43 garden crops, 1950 to 1999. J AmColl Nutr 23:669–82.
European Commission. 2003. Monitoring of pesticide residues in products of plant
origin in the European Union, Norway, Iceland and Liechtenstein. Brussels,
Belgium: Commission of the European Communities.
Hortex Foundation. (2006). Department of Agricultural Extension, Ministry of
Agriculture, Government of the People‘s Republic of Bangladesh, available at:
http://hortex.org/about.htm [accessed on Oct. 10, 2006].
IFOAM (2010) Environmental Benefits of Organic Agriculture , Available
at:http://www.ifoam.org/growing_organic/1_arguments_for_oa/environmental_b
enefits/environmental_benefits_main_page.html KeyNote (2010)
Organic Farming, Climate Change, EnvironmentalSustainability and Food Security,
Institute of Biological, Environmental & Rural Sciences(IBERS), Aberystwyth
University
Welsh Organic Production and Market Report 2008 ,Institute of Biological,
Environmental and Rural Sciences, Organic Centre WalesOrganic Centre
Wales (2008)
31
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phenolics in organically grown vegetables. Mol Nutr Food Res 49:1136–42.
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