Organic agriculture consists of practices that increase resource efficiency by optimizing
nutrient and energy flow
while minimizing human health risks and environmental impact includes:
•
Crop rotations
•
Crop diversity
•
Integrated livestock production
•
Organic fertilizer
•
Biological pest control.
Organic and biodynamic farming systems possess
soils of higher biological, physical and, in many cases, chemi-
cal quality than that of conventional practices. When social and environmental costs are accounted for, the
organic alternative can also be economically competitive. The market for global organic food and beverage is
currently estimated at around US$51 billion and expected to reach US$104.5 billion by 2015.
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Governments can
support organic and sustainable agriculture by consolidating organic standards and setting up certification and
regulatory
mechanisms, technology packages and market networks.
