"Assessing the Potential Advantages of Organic Farming and Enhancing Crop Yields in The Modern Era"

Abstract

Agriculture has a long history preceding the use of artificial chemicals or synthetic substances, with the advent of artificial fertilizers occurring in the mid-19th century. Initially celebrated for their affordability, potency, and transportability, these fertilizers, along with advancements in chemical pesticides during the 1940s, marked what's known as the 'pesticide era'. However, despite short-term benefits, these methods brought about detrimental long-term effects such as soil compaction, erosion, and diminished fertility. Additionally, concerns arose regarding the entry of toxic chemicals into the food chain, affecting millions.

To address these issues, soil biology scientists began seeking solutions in the late 1800s and early 1900s, aiming to mitigate the negative repercussions while sustaining high production levels. Organic agricultural practices emerged in response to the rapid changes in farming methods during the 20th century and have since continued to evolve. Organic farming relies on natural fertilizers like compost, green manure, and bone meal, prioritizing techniques such as crop rotation and companion planting. It promotes biological pest control, mixed cropping, and the preservation of insect predators.

Organic standards are crafted to permit naturally occurring substances while restricting or prohibiting synthetic ones. While some synthetic substances like copper sulfate and elemental sulfur are allowed, genetically modified organisms, nano materials, sewage sludge, and certain livestock management practices involving hormones and antibiotics are generally prohibited. Advocated for its sustainability, cost-effectiveness, autonomy, and health benefits, organic farming responds to specific environmental conditions by integrating cultural, biological, and mechanical practices. Its aim is to foster resource cycling, ecological balance, soil biodiversity, and long-term soil health, serving as a crucial step towards establishing healthy, nutrient-rich, efficient, and sustainable food production systems in the 21st century.