Organic farming, despite lower yields than conventional crops, is more profitable, environmentally friendly and delivers “equally or more nutritious foods that contain less (or no) pesticide residues” according to a new study by Nature Plants.
This study spans forty years of research and also stresses that no single approach to farming will safely feed the planet, and thus will need to be combined with “other innovative farming systems.”
Led by Washington State University’s Professor John Reganold the study states that organic food and beverages are a “rapidly growing market segment” in the global food industry, with worldwide sales having increased more than 500% to $72 billion between 1999 and 2013, with projections to double again by 2018. The practice of organic farming is certified in one hundred and seventy countries.
US Agriculture Secretary Tom Vilsack describes it as the fast growing market as driven by “growing consumer demand.”
Other Organic News From Around The Globe
In 2011, the country of Bhutan (perhaps best known for measuring Gross Domestic Happiness) announced a transition to 100% organic agricultural production, in part to protect the delicate Himalayan watershed from pesticides.
Bhutan is on track for a 2020 transition, but that is not without some hurdles, including urbanization and low agricultural land usage. The government has been identified as “crucial [in being] involved in the transition and support(ing) farmers as they make the move from conventional to organic.”
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