Organic Farming Vs. Conventional Farming

Difference Between Organic Farming And Conventional Farming

Countless are today the studies that compare the quality between organically and conventionally grown crops. Sometimes one finds that the nutritional quality is slightly higher in the alternatively cultured products.

Sometimes it is demonstrated that conventional carrots taste better, and that organic tomatoes taste sweeter. In organic farming of grain, they may be more prone to lacking protein content that is too low to make it fit for bakeries. Potatoes grown with chemical fertilizers can sometimes get a lower shelf life than those grown without.

All these differences can be analyzed in terms of differences in the fundamental factors that control the product characteristics, sun, heat, water, fertilizer, pest infestation and plant genetic characteristics. It is obvious that as the quality differs from place to place and from year to year, it will, at least to some extent, differ between cropping systems.

Above all, there are differences in nutrient status that is causing these differences in quality. The conventional cultivation with the addition of fertilizer is often in practice at a higher level of nitrogen intensity than the organic plant nutrients which is mainly supplied by animal manure and biological nitrogen fixation.

A high intensity of cultivation and strong fertilizing agents with nitrogen results in higher quantity but lower quality. This applies to all vegetative parts of plants such as vegetables and potatoes, but to a lesser extent to the reproductive parts such as the grain kernel.

Typically, quality differences measured in controlled trials between organic and conventional farming. Other factors such as climate, fertilization intensity, choice of cultivar, etc. usually means a lot more for quality than the growing shape.

The basic and general rejection of chemical pesticides and fertilizers, therefore, is not sustainable in relation to the goals you set up for cultivation. High standards of quality, resource conservation, environmental impact and maintaining production capacity does not exclude the use of chemical aids.

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