Why Organic Farming?
Organic farming is a system of production which avoids the use of artificial fertilisers and pesticides whilst using crop husbandry to maintain soil fertility and control weeds, pests and diseases (Defra).
Organic farming is defined in the Compendium of UK Organic Standards as systems “designed to produce optimum quantities of food of high nutritional quality by using management practices which aim to avoid the use of agro-chemical inputs and which minimise damage to the environment and wildlife.”
In order to become an organic producer, farms have to undergo a conversion period. The conversion period means that farm land is managed to organic standards, with no use of chemicals, to develop healthier soil. It takes a farm between 12 months and 3 years to convert to organic status, depending on whether it produces meat or arable crops. For more information see the Compendium of UK Organic Standards.
Organic farming is an holistic way of producing food. Organic farmers think about the effects of their farming practices on the soil, crops and livestock on the farm, the quality of the food they produce, the local community and the wider environment. Organic farmers manage the land in ways that work with natural systems rather than trying to dominate or change them (The Organic Research Centre, Elm Farm).
The Principles of Organic Agriculture “express the contribution that organic agriculture can make to the world, and a vision to improve all agriculture in a global context.” (IFOAM). These principles should be used as a whole and may be used to guide and inspire action.
The principle of health – the health of individuals is inseparable from that of the rest of the ecosystem. Organic agriculture should maintain and enhance the health of the ecosystem, producing high quality, nutritious food without the use of fertilisers, pesticides and other additives.
The principle of ecology – inputs should be minimised, designing farming systems to establish and maintain agricultural diversity within ecological balances. Producers and consumers should protect the common environment including landscapes, climate, habitats, biodiversity, air and water.
The principle of fairness – those involved in organic agriculture should engage in relationships with people and resources which are characterised by equity, respect, justice and stewardship of the shared world.
The principle of care – organic producers should act in a responsible manner to protect the health and well-being of current and future generations and the environment. New and existing technologies should therefore be adopted with caution, understanding that our knowledge of existing ecosystems and agriculture is incomplete.
Third party organic certification was introduced in the 1970s. Prior to this, organic farmers inspected each other on a voluntary basis, according to general standards (IFOAM).
Now, Organic food production is subject to EU regulation which is incorporated into UK law. Anyone who is involved in organic food production or processing is required to adhere to Regulation 2092/91. Imported produce must also adhere to equivalent standards.
In the UK, Defra is responsible for applying these regulations and is assisted by the Advisory Committee on Organic Standards(ACOS). ACOS advises the government on organic standards, approval of organic certifying bodies and R&D. It was preceded by the United Kingdom Register of Organic Food Standards (UKROFS).
Organic holdings are inspected regularly by one of nine certification bodies in the UK, the largest being Soil Association Certification Ltd and Organic Farmers and Growers Ltd.
The role of the certifying bodies is to inspect and certify raw and processed produce to guarantee that standards are met. Inspection of organic premises takes place annually in addition to random checks. Inspection includes production, storage, processing and packing as well as the records that producers are required to keep. Infringement of organic regulations can result in the right to claim organic status being removed immediately.
The Soil Association produces an annual report on the state of the organic industry. The 2006 report suggests that growth in the UK market increased by 30 per cent, averaging £7 million per week.
The majority of organic food in the UK is still sold through supermarkets, making up £1.2 billion of the £1.6 billion total sales in 2005. Supermarkets are now sourcing 66 per cent of organic primary produce from the UK – an increase of 13 per cent since 2004.
Sales through independent shops, farm shops, farmers' markets and box schemes have also increased by 32 per cent since 2004. Consumer research carried out in early 2006 showed that 52 per cent of organic consumers would prefer to shop at smaller, local suppliers.
The report suggests that the number and range of people buying organic food have risen, with two out of three consumers now knowingly buying organic food (65.4 per cent) and over half of people in the most disadvantaged social groups (C2, D and E) now buying organic food and drink.