Earlier this year I taught a soil science course to high school science teachers. One of the homework assignments required the students to search out an issue or topic of interest addressing conflicting views in agricultural production. One of my students, John Miller, a science teacher from Billings, MT, reviewed a great article that appeared in the Audubon Magazine. I thought I would share some of John’s findings and commentary on this article, entitled: “The Organic Revolution”, by Joel Bourne. If you want to search it up, the article appeared on pages 64 to 70 of the March-April 1999 issue.
But, before I get ahead of myself...... A relatively simple explanation for organic farming might be farming methods that are exclusive of use of plant production and protection agents that have been synthesized by chemical altering industrial processes. That’s according to Bauder. Some people would like to say that organic farming uses only organic inputs. But, this is not really the case.
Generally speaking, organic materials are considered to be materials that occur naturally in the environment, rock phosphate being one example. But, from a chemistry perspective, organic means compounds that have a carbon, oxygen, hydrogen complex, which does not include rock phosphate, which is calcium phosphate, commonly known as apatite. From a reality perspective, one can’t simply say that organic farming involves only organic crop production inputs. I say this because some naturally occurring materials such as rock phosphate, potassium chloride (potash), and elemental sulfur are not organic. In fact, they are inorganic compounds.
§ Does organic farming produce healthier food?
§ Will organic farming ever be a viable alternative to conventional farming?
§ Can organic farming meet the world human population demand for food?
Organic farming today is a growing interest among farmers, livestock producers and consumers, particularly as consumers become increasingly health conscious and selective in their shopping practices. This is not to imply that there is an abundance of evidence suggesting or supporting that the way food is produced is directly related to consumer health, it may be directly related to producer health, however. There’s much more evidence to support the notion that diet, lifestyle, genetics, workplace environment, and substance abuse have a greater impact on consumer health than does the manner of food production.
An ongoing discussion/debate in the field of agriculture is whether or not organic farming is better than conventional farming (inorganic) for human health and the environment. “The Organic Revolution” compares the two methods of farming, focusing specifically on food quality, human health, the environment, comparative costs, and worldwide food supply. Organic farming is proposed to be a method of farming that enhances consumer health, the soil, and the planet. Its overlying philosophy is sustainability. Plants such as rye and vetch are grown to provide nutrients and organic matter to the soil. In addition compost, peat moss, fish emulsion, and seaweed extract may be added to the soil to provide nutrients. Often the types of plants that are chosen for crops are varieties that are pest or disease resistant. Pest Predators such as ladybugs and lacewings are used to control aphids and other pest populations. Wheat and straw mulch may be used to control weeds and crops are rotated to control soil diseases and nematodes. Organic farmers tend to grow a diversity of crops to reduce the potential for the spread of crop diseases.
Inorganic farming, on the other hand, makes use of synthesized chemicals in the production of crops. Inorganic fertilizers are added to the soil to provide nutrients for the crops. Herbicides, pesticides, and fungicides are sprayed on the crops and/or are added to the soil so as to minimize crop loss and damage. Crop diversity tends to be minimal with inorganic farming. In the U.S. only 4 crops, corn, wheat, soybeans, and cotton, are grown on 70% of tilled agricultural land. It is believed that this lack of plant diversity leaves the door wide open for the spread of plant diseases as well as crop specific pests.
In terms of the environment, it is argued that organic farming is better than inorganic farming. On an annual basis in the U.S., conventional farmers use 24 million tons of fertilizer and 1 billion pounds of pesticides. Many of the pesticides and herbicides that are used are harmful to both humans and other organisms. Growing evidence suggests that widespread use of these chemicals results in them getting into groundwater, streams, and ultimately they may end up in the food chain. In a survey done by the USGS between 1992 and 1996, thousands of wells and streams were sampled for pesticides. Half of the wells and all of the streams were found to contain at least one pesticide.
In one published research investigation crop nutritional values and flavors were compared between organically and inorganically grown crops. In both categories there was no significant difference. When testing for toxic pesticide residues, traces have been found in 25% of the organically grown test samples whereas 77% of the inorganically grown test samples contained pesticide residues. It would appear from this survey that organically grown crops are healthier for humans.
When costs are compared, organic crops cost on an average 57% more than conventional crops. Organic farmers argue that if the real costs (environment, human health, etc.) were added, the cost of conventional crops would be much greater.
Finally, the American Farm Bureau, which supports conventional farming methods argues that organic farming will never feed the world. Recent studies have shown however that organic yields are close to that of conventional yields. Conventional farmers counter that their method of farming is better for the planet. They mention that high yield agriculture is saving 10 million square miles per year of global wildlands because not as much acreage is needed for crop production as is the case with organic farming.
After reviewing the article, John offered some interesting questions and points of view for discussion. From a “soils of the world” and “soils resource management perspective” this article provides the opportunity to apply the basic knowledge of soils and soil ecosystems to a human issue, farming. A basic need of humans is food. With the world population continuing to increase, a greater demand will be placed on the land in terms of food production. What impact will this have on our lives as well as other organisms? How will this affect the health of worldwide ecosystems? What is the best way in terms of farming practices to meet this demand? Will the soils of the world that are used in agriculture be able to support the increased demand for crop production? And finally, what is the best way to manage soils in agriculture so as to insure sustainability?
Category: Organic Farming
Date: 2000