Background
Organic farming in brief
Across the globe, the expansion and increasing intensity of agricultural land poses a risk to our environment by reducing the size of natural habitats and biodiversity (the variety of living organisms) (Van Der Sluijs 2015.), through water pollution and through rising greenhouse gas emissions. Several options are available to mitigate this impact, such as reducing the conversion of new land or giving preference to sustainable forms of farming (Richard D. Bardgett 2017.).
In organic farming – or, to use today’s fashionable term, “bio” farming – no “chemical” treatments are used. The foundation of organic crop production is the proper preparation of the soil (and soil life), an assessment of the biological parameters of the soil or growing area, and finally the selection of plant species and varieties suited to the soil conditions. The first line of defence against pathogen attack is to use resistant varieties wherever possible.
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As a result, many growers use no chemical treatments at all: they protect their plants through appropriate agronomic practices, and thanks to the ecological balance established (under suitable conditions) in the growing area between pests, pathogens and “beneficial” organisms, no significant damage occurs. Others use chemical treatments to a certain extent; in Hungary (as in other countries) there is a list of products that may also be used in organic farming. This list is updated regularly, and (at the time of writing) the inclusion of products is decided by NÉBIH’s (the Hungarian food chain safety authority’s) Organic Working Committee, which meets quarterly. The relevant rules can be found on the websites of NÉBIH and of the certification bodies operating in Hungary (Hungária Ökogarancia and Biokontroll).
Converting to organic agriculture has become increasingly popular since the early 2000s; the main reason may be that consumers are increasingly sceptical about “chemical” production. In a broader sense, there is no place in organic farming for synthetic fertilisers, pesticides, transgenic species, antibiotics, growth-promoting hormone products or other chemical substances (Francis 2005.). The rules may differ from country to country; in Hungary the restrictions are generally stricter than in neighbouring countries. Compliance with the rules is checked by certification bodies.
Essentially, then, organic farming is based on the teachings of the old school (when there were as yet no tools made from fossil raw materials and no synthetic chemicals, and cultivation was entirely “organic”), where the emphasis was on growing crops on suitable soil and creating suitable habitats for living organisms; the roots of these methods are found in ancient Asia. The methods were developed largely through experience rather than on the basis of research findings. Today, the most important advances have been made in ways of improving the soil and in fine-tuning how pests and pathogens are kept away, and certification bodies have been set up for the exclusive use of these methods, indicating the “organic compliance” of a given product on its packaging (Francis 2005.). Today the countries most committed to organic production, and at the same time to a climate-neutral and sustainable economy, are found in the northern regions and in the European Union.
From an economic point of view, it is often raised that organic farming on an area of a given size gives lower yields than “intensive” farming, and that this is offset only by the premium price of the product. In many cases, however, it has been shown that similar (or higher) yields can be achieved in organic farming (Francis 2005.). Another important point of comparison may be the amounts spent on plant protection during the growing season. Organic crop production should therefore not be overlooked. Demand for “organic products” is growing steadily; in Western countries more and more people are choosing to buy chemical-free, unprocessed food. The trend is beginning to appear in Hungary as well.
Today in Hungary (according to the current list), the vast majority of products that may be used in organic farming are copper- or sulphur-based substances. These have improved a great deal in recent years: whereas copper previously could not be used during flowering because of its toxic (“scorching”) effect, several manufacturers now guarantee, by developing gradual active-ingredient release, that their product(s) can be used even during flowering. This does not change the fact that the amount of copper that may be applied in a year is limited, because although copper is a very effective element of plant protection, it also harms the environment and soil-dwelling micro-organisms.
The permitted products also include disinfectants (e.g. potassium hypochlorite), a number of biological agents (soil-improving or competitor micro-organism products, but also “macro-organisms” such as predatory mites or parasitoid wasps), and very few plant oils (such as sunflower oil, orange oil or neem oil); these are typically products dedicated to insecticidal use. We also find potassium soap, used by many, pheromone insect traps and diatomaceous earth.
Van Der Sluijs, J.P. et al. „Conclusions of the worldwide integrated assessment on the risks of neonicotinoids and fipronil to biodiversity and ecosystem functioning.” Environmental Science and Pollution Research, 2015.: 148–154.
Richard D. Bardgett, David J. Gibson. „Plant ecological solutions to global food security.” Journal of Ecology, 2017.: 859–864.
Francis, C. A. „Organic Farming.” In: Encyclopedia of Soils in the Environment (ed. Daniel Hillel), 77–84. Elsevier Ltd., 2005.