Principles of Organic Farming: For IV Semester As Per ICAR Revised Syllabus

For IVth Semester as per ICAR revised syllabus
Principles of Organic Farming
Course No.: AGRO-248

Sem- IVth (New) Credit: 1+1=2
Prepared by
Prof. S. R. Suryavanshi,
Department of Agronomy,
DYP AC Talsande
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Prepared by Prof. S. R. Suryavanshi, DYP AC Talsande
AGRO- 248 (Principles of Organic Farming)
INDEX
Sr. Name of Topic
No.
1 Organic farming, principles and its scope in India
2 History of organic farming
3 Organic farming in India : relevance in present context
4 Organic production requirement
5 Conventional farming and organic farming
6 Initiative taken by Govt. NGO and organizations for promotion of organic
agriculture
7 Organic ecosystems and their concepts
8 Biological intensive nutrient management
9 Farm yard manure (FYM)
10 Compost.
11 Green manuring
12 Vermicompost
13 Recycling of organic residues.
14 Biofertilizer
15 Restrictions to nutrient use in organic farming
16 Choice of crops and varieties in organic farming
17 Integrated disease and pest management
18 Integrated weed management
19 Operational structure of NPOP
20 Standards of organic farming
21 Accreditation in organic farming
22 Certification :
23 Labelling
24 Processing
25 Organic food processing and handling
26 Economic considerations and viability of organic farming in India
27 Marketing and export of organic produce :-
28 Definitions
29 Fill in the blank
30 Important questions
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ORGANIC FARMING, PRINCIPLES AND ITS SCOPE IN INDIA
DEFINITION
1. Organic farming is a production system that integrates site specific cultural, biological
and mechanical practices designed to foster the cycling of resources, ecological balance
and biodiversity (USDA, National Organic Programmers -2002)
2. It is a production system which avoids or largely excludes the use of synthetically
compounded fertilizers, pesticides, growth regulators and livestock feed additives.
To the maximum extent feasible organic systems rely upon crop rotations, crop residues,
animal manures, legumes, green manures, off farm organic wastes, mechanical
cultivation, mineral bearing rocks and aspects of biological pest control to maintain the
soil productivity and tilth, to supply the plant nutrients and to control insects, weeds and
other pests.
OTHER FORMS OF ORGANIC FARMING

1. Rishi Krishi :
Drawn from Vedas, the Rishi Krishi method of natural farming has been mastered by
farmers of Maharashtra and Madhya Pradesh. In this method, all on-farm sources of
nutrients including composts, cattle dung manure, green leaf manure and crop biomass for
mulching are exploited to their best potential with continuous soil enrichment through the
use of Rishi Krishi formulation known as “Amritpani” and virgin soil. 15 kg of virgin
rhizosperic soil collected from beneath of Banyan tree (Ficus bengalensis) is spread over
one acre and the soil is enriched with 200 lAmritpani. It is prepared by mixing 250 g
ghee into 10 kg of cow dung followed by 500 g honey and diluted with200 l of water.
This formulation is utilized for seed treatment (beej sanskar), enrichment of soil (bhumi
sanskar) andfoliar spray on plants (padap sanskar). For soil treatment it need to be applied
through irrigation water as fertigation.The system has been demonstrated on a wide range
of crops i.e. fruits, vegetables, cereals, pulses, oilseeds, sugarcane and cotton.
2. Panchgavya Krishi: prepared from five ingradient viz. cow dung, urine, milk, curd and
ghee, act as bio-enhancer contains hormones, micro and macro nutrient. Used for
spraying. Panchgavya contains many useful microorganisms such as fungi, bacteria,
actinomycetes and various micronutrients. The formulation act as tonic to enrich the soil,
induce plant vigour with quality production. Application of panchgavya has been found to
be very effective in many horticultural crops such as mango, guava, acid lime, banana,
spice turmeric, flower-jasmine, medicinal plants like Coleus, agandha, vegetable like
cucumber, spinach, okra, radish and grain crops such as maize, green gram and sunflower.
Panchgavya has also been found to be reducing nematode problem in terms of gall index
and soil nematode population. As due to application of panchgavya a thin oily film is
formed on the leaves and stem, it reduces evaporation losses and ensures better utilization
of applied water.
3. Natural Farming: Natural farming emphasizes on efficient use of on-farm biological
resources and enrichment of soil with the use of Jivamruta to ensure high soil biological
activity. Use of Bijamruta for seed/ planting material treatment and Jivamruta for soil
treatment and foliar spray are important components. Jivamruta has been found to be rich
in various beneficial microorganisms. As per the studies conducted by Bio Centre
Bangalore the Jivamruta contains following microorganisms:
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· Azospirillum 2 x 106
· PSM 2 x 106
· Pseudomonas 2 x 102
· Trichoderma 2 x 106
· Yeasts and moulds 2 x 107
500 l jivamruta is needed for one application in one hectare. It can be applied through
irrigation water by flow, by drip or sprinkler or even by drenching of mulches spread
over the field or under the tree basin.
4. Natueco Farming: The Natueco farming system follows the principles of eco-system
networking of nature. It is beyond the broader concepts of organic or natural farming in
both philosophy and practice. It offers an alternative to the commercial and heavily
chemical techniques of modern farming. Instead, the emphasis is on the simple harvest of
sunlight through the critical application of scientific examination, experiments, and
methods that are rooted in the neighborhood resources. It depends on developing a
thorough understanding of plant physiology, geometry of growth, fertility, and
biochemistry. This can be simply achieved through: `Demystification of Science'.
5. Homo Farming: Homa farming has its origin from Vedas and is based on the principle
that “you heal the atmosphere and the healed atmosphere will heal you” The practitioners
and propagators of homa farming call it a "revealed science". It is anentirely spiritual
practice that dates from the Vedic period. The basic aspect of homa farming is the chanting
of Sanskrit mantras (Agnihotra puja) at specific times in the day before a holy fire. The
timing is extremely important. While there is no specific agricultural practice associated
with homa farming, the farm and household it is practiced in, is energized and
"awakened". The ash that results from the puja is used to energise composts, plants,
animals, etc. Homa Organic Farming is holistic healing for agriculture and can be
used in conjunction with any good organic farming system. It is obviously extremely
inexpensive and simple to undertake but requires discipline andregularity. Agnihotra is
the basic Homa fire technique, based on the bio-rhythm of sunrise and sunset, and can be
found in the ancient sciences of the Vedas. Agnihotra has been simplified and adapted to
modern times, so anybody can performit. During Agnihotra, dried cow dung, ghee
(clarified butter) and brown rice are burned in an inverted, pyramid shaped copper vessel,
along with which a special mantra (word-tone combination) is sung.
IMPACT OF CONVENTIONAL FARMING

1. Yield have risen but are slowing
2. Poverty has fallen but is not being eliminated while inequalities are raising
3. Farmer and public health is being undermined
4. Soils and the environment are being massively damaged
5. Sustainability of smallholders farming is being eroded
ORGANIC FARMING VARIANTS
There are several variants and incarnations of organic farming. Some of the options of organic
farming are:
1. Biodynamic agriculture ( Dr. Rudolf Steiner)
2. LEISA (Low External Input Sustainable Agriculture-Dutch concept)
3. Permaculture (Bill Mollison)
4. Regenerative Agriculture (Robert Rodale)
5. Sustainable Agriculture (Buntedland)
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6. Nature Farming (Mokichi Okada)
7. Nature’s Agriculture (Albert Howard)
8. Nature Farming (Masanobu Fukoka)
9. Ley Farming and
10. Conservation Farming
The International Federation for Organic Agriculture Movement’s (IFOAM) definition of

Organic agriculture is based on:
1. The principle of health
2. The principle of ecology
3. The principle of fairness and
4. The principle of care
1. Principle of health
Organic Agriculture should sustain and enhance the health of soil, plant, animal, human
and planet as one and indivisible.
2. Principle of ecology
Organic Agriculture should be based on living ecological systems and cycles, work with
them, emulate them and help sustain them.
3. Principle of fairness
Organic Agriculture should build on relationships that ensure fairness with regard to the
common environment and life opportunities. Fairness is characterized by equity, respect, justice
and stewardship of the shared world, both among people and in their relations to other living
beings.
4. Principle of care
Organic Agriculture should be managed in a precautionary and responsible manner to
protect the health and well-being of current and future generations and the environment.
OVERALL PRINCIPLES / AIMS / OBJECTIVES OF ORGANIC FARMING

1. To produce food of high nutritional quality.
2. To interact in a constructive and life enhancing way with natural system and cycles.
3. To encourage and enhance biological cycles within the farming system.
4. To maintain the soil fertility.
5. To avoid all forms of pollution that may result from agricultural techniques.
6. To help in the conservation of soil and water.
7. To work with material and substances, which can be reused or recycled.
8. To maintain the genetic diversity.
9. To promote healthy use and proper care of water, water resources and all life therein.
10. To consider the wider, social and ecological impact of the farming system.
CONCEPTS OF ORGANIC FARMING

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Organic farming refers to the agricultural systems used to produce food and fibre. Organic
farming systems do not use toxic chemical pesticides or fertilizers. Instead, they are based on the
development of biological diversity and the maintenance and replenishment of soil fertility.
Organic foods are minimally processed to maintain the integrity of the food without artificial
ingredients, preservatives or irradiation. Organic farming describes two major aspects of
alternative agriculture viz.,
1. The substitution of manures and other organic matter for inorganic fertilizers.
2. The use of biological pest control instead of chemical pest control.
The basic concepts behind organic farming are:
1. It concentrates on building up the biological fertility of the soil so that the crops take the
nutrients they need from steady turnover within the soil nutrients produced in this way
and are released in harmony with the need of the plants.
2. Control of pests, diseases and weeds is achieved largely by the development of an
ecological balance within the system and by the use of bio-pesticides and various
cultural techniques such as crop rotation, mixed cropping and cultivation.
3. Organic farmers recycle all wastes and manures within a farm, but the export of the
products from the farm results in a steady drain of nutrients.
4. Enhancement of the environment in such a way that wild life flourishes.
In a situation where conservation of energy and resources is considered to be
important community or country would make every effort to recycles to all urban and
industrial wastes back to agriculture and thus the system would be requiring only a small
inputs of new resources to “Top Up” soil fertility.
COMPONENTS FOR ORGANIC CULTIVATION.
1. FYM, compost, Poultry manures.
2. Vermicompost
3. Bio-fertilizers
4. Green manures.
5. Different oil cakes
6. Crop Rotation
7. Cropping System
8. Inter cropping
9. Use of crop residue
10. Use of organic mulch, etc.,
11. Agro-industrial waste
NEED & SCOPE OF ORGANIC FARMING

1. -Increase in awareness and health consciousness
2. -Global consumers are increasingly looking for organic food, which is considered safe,
and hazard free.
3. -The global prices of organic food are more lucrative and remunerative.
4. -The potential of organic farming is signified by the fact that the farm sector has
abundant organic nutrient resources like livestock, water, crop residue, aquatic weeds,
forest litter, urban, rural solid wastes and agro industries, bio-products.
5. -India offers tremendous scope for organic farming as it has local market potential for
organic products
ADVANTAGES OF ORGANIC FARMING

1. It helps in maintaining environmental health and reduces pollution.
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2. It helps in maintaining biodiversity.
3. Ensure optimum utilization of resources for short term benefits and conserve them for
future generation.
4. It improves soil’s physical properties such as granulation and good tilth.
5. It improves the soil chemical properties such as supply and retention of soil nutrients
and promotes favourable chemical reactions.
6. Minimizes pollution due to conversion of waste material into valuable compost
7. Eliminates the risk of human and animal health hazards by eliminating the chances of
chemical residues.
8. Eliminates the chances of contamination in water bodies.
9. It minimizes the cost of production through the use of farm inputs.
10. It ensures sustained productivity without any loss in fertility.
11. Organically grown products are nutritionally rich and better in quality.
12. Organically grown plants are more resistant to disease and pests.
13. Due to diversification of crops there is more secured income.
DISADVANTAGES OF ORGANIC FARMING

1. In changing over to organic farming, an initial crop loss generally occurs.
2. There are no fully developed markets for organic products.
3. Biological control may have been weakened or destroyed due to chemicals, which may
take further three/four years to build up.
4. Limited availability of inputs like FYM, Compost and vermicompost etc.
5. Slow release of nutrients from organic sources which is not matching the nutritional
demand of high yielding varieties.
VARIOUS CAUSES OF LOW ADOPTION OF ORGANIC FARMING

1. Chemicals are easy to use and less costly.
2. The benefits of organic practices are not seen immediately.
3. Large quantities of organic inputs are required.
4. Difficult to get the organic fertilizers.
5. Unorganized market for organically grown produce.
6. Preferential behavior of consumers towards the organic food not yet established.
7. Economic loss due to transition (from traditional agriculture to organic agriculture or
conventional to organic).
8. No experimental evidence in the cost benefit ratio of organic farming.
9. Government efforts to propagate organic farming are very little.
10. Scientific research programmes on organic farming are also scarce.
PROBLEMS AND CONSTRAINTS

1. Lack of Awareness
2. Output Marketing Problems
3. Shortage of Bio-mass
4. Inadequate Supporting Infrastructure
5. High Input Costs
6. Marketing Problems of Organic Inputs
7. Absence of an Appropriate Agriculture Policy
8. Lack of Financial Support
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9. Low Yields
10. Inability to Meet the Export Demand
11. Vested Interests
12. Lack of Quality Standards for Bio-manures
13. Improper Accounting Method
14. Political and Social Factors
15. Excessive cost of existing inspection and certification system which is not affordable
by farmers.
16. Heavy metals content of urban compost.
17. Non-availability of organic package of practice for all crops based on locally available
inputs.
18. Non-awareness of farmers and NGOs on the impact of organic farming
19. Slow release of nutrients from organic sources which is not matching the nutritional
demand of high yielding varieties.
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HISTORY OF ORGANIC FARMING
1. Traditional farming (of many kinds) was the original type of agriculture, and has been
practiced for thousands of years. Forest gardening, a traditional food production system
that dates from prehistoric times, is thought to be the world's oldest and most
resilient agro ecosystem.
2. Artificial fertilizers had been created during the 18th century, initially
with superphosphates and then ammonia-based fertilizers mass-produced using
the Haber-Bosch process developed during World War I. These early fertilizers were
cheap, powerful, and easy to transport in bulk. Similar advances occurred in chemical
pesticides in the 1940s, leading to the decade being referred to as the 'pesticide era'. But
these new agricultural techniques, while beneficial in the short term, had serious longer
term side effects such as soil compaction, soil erosion, and declines in overall soil
fertility, along with health concerns about toxic chemicals entering the food supply.
3. Soil biology scientists began in the late 1800s and early 1900s to develop theories on
how new advancements in biological science could be used in agriculture as a way to
remedy these side effects, while still maintaining higher production.
4. In Central Europe Rudolf Steiner, whose Lectures on Agriculture were published in
1925 created biodynamic agriculture, an early version of what we now call organic
agriculture.Steiner was motivated by spiritual rather than scientific considerations.
5. In the late 1930s and early 1940s Sir Albert Howard and his wife Gabrielle Howard,
both accomplished botanists, developed organic agriculture. The Howards were
influenced by their experiences with traditional farming methods in India, biodynamic,
and their formal scientific education. Sir Albert Howard is widely considered the
"father of organic farming", because he was the first to apply scientific knowledge and
principles to these various traditional and more natural methods
6. In the United States another founder of organic agriculture was J.I. Rodale. In the 1940s
he founded both a working organic farm for trials and experimentation, The Rodale
Institute, and founded the Rodale Press to teach and advocate organic to the wider public.
7. Further work was done by Lady Eve Balfour in the United Kingdom, and many others
across the world.
8. There is some controversy on where the term "organic" as it applies to agriculture first
derived. One side claims term 'organic agriculture' was coined by Lord Northbourne,
an agriculturalist influenced by Steiner's biodynamic approach, in 1940.
9. Increasing environmental awareness in the general population in modern times has
transformed the originally supply-driven organic movement to a demand-driven one.
Premium prices and some government subsidies attracted farmers. In the developing
world, many producers farm according to traditional methods that are comparable to
organic farming, but not certified, and that may not include the latest scientific
advancements in organic agriculture. In other cases, farmers in the developing world have
converted to modern organic methods for economic reasons
APIGR: Association for Propogation of Indigenous Genetic Resourses Oct-1984 at

Wardha
IFOAM: International Federation of Organic Agriculture Movement 1972
APEDA: Agricultural and Processed Food Products Export Development Authority-
NPOP (National Programme for Organic Production) in 2001
NSC : National Steering Committee
NAAS : National Academy of Agricultural Science
IOAS: International Organic Accreditation Service
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OATZ : Organic Agriculture Trade Zone
OARD : Organic Agriculture in Rural Development .
Logo “India Organic” was released on 26 th july,2002 to support the NPOP
Aerobic compost by Howards 1929
Anarobiccompost by Acharya in 1934
NADEP compost 1080
Sir Albert Howard : father of organic farming
Rudolf Steiner : biodynamic compost
Masanobu Fukuoka : natural farming “do -nothing”
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ORGANIC FARMING IN INDIA: RELEVANCE IN PRESENT CONTEXT
 In India, only 30% of total cultivable area is covered with fertilizer, where irrigation
facilities are available and in the remaining 70% of arable land, which is mainly rainfed,
negligible amount of fertilizers is being used. Farmers in these areas often use organic
manure as a source of nutrients are readily available either in their own farm or in their
locality.
 The North Eastern Hills of India provides considerable opportunity (18 million hectare)
for organic farming due to least utilization of chemical inputs, which can be exploited
for organic production.
 India is an exporting country and does not import any organic products. The main market
for exported products is the European union. Recently India has applied to be included
on the “EU-Third-Country-List”, another growing market is USA.
 There has been plenty of policy emphasis on organic farming and trade in the recent
years in India.
 The 10th five-year plan emphasizes promotion and encouragement to organic farming in
India with the use of organic waste, IPM and INM.
 Even 9th five-year plan had emphasized the promotion of organic produce in plantation
crops, spices and condiments with the use of organic & bio-inputs.
 There are many states and private agencies involved in promotion of organic farming in
India. These include- various ministries and department of the government at the central
and state levels such as;
 Universities and Research centers
 Non Govt. organizations (NGO)
 Eco farms
 Certification bodies like INDOCERT, ECOCERT, SKAL and APOF etc.
The central and state governments have also identified Agri-Export Zone for agricultural
exports in general and organic products in some states:
 In Uttar Pradesh and Uttaranchal the Diversified Agriculture Support Project (DASP) is
promoted for organic farming.
 In Bangalore & Nilgiris; with 50 outlets in south India helps for supply the organic
products from small growers.
 IRFT (International Recourses for Fairer Trade) based in Mumbai, procures organic
cotton and agro products to sell them to Indian & foreign buyers to help the rural poors.
 Ion Exchange, Mumbai, a private company is engaged for export and domestic marketing
of organic products in India.
 In Himachal Pradesh; the net incomes per hectare from organic farming was found to be
2-3 times higher both in case of maize and wheat due to higher production and also for
higher price were obtained by organic produce.
 In Haryana; net returns was higher (2-3 times) in basmati rice, soybeans, arhar and wheat
because of 25 to 30 % price premium on organic produce and lower cost of production
and marketing.
 In Maharashtra; popularization of organic cotton production was due to high cost benefit
ratio of organic cotton 1:1.63 as against 1:1.47 for conventional cotton.
 In Gujarat; organic production of chickoo, banana and coconut had higher profitability
(Naik, 2001).
 In Karnataka; groundnut, jowar, cotton, coconut and banana were grown as organic. The
major problems faced by organic farmers were found to be initial lower yields, no price
incentives, no separate markets for organic produce, besides lack of and high costs of
certification (Singh, 2003).
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ORGANIC PRODUCTION REQUIREMENT
Organic farming is a concept for following the rule of nature. It is also operates on the
natural principles of sustainability. Soil is one of the most important natural resources, which
needs proper management for organic production requirement. For doing so, one should rely on
organic techniques like crop rotation, using natural manures and green manures, no addition of
synthetic substances, proper management of air and water, providing drainage, following
integrated pest control, using biological methods of disease and pest control. Using traps, use of
predators, increasing the population of beneficial plants and animals, addition of organic
material in the soil, using legume, use of bio fertilizers, modifying cropping systems, use of
cover crops, catch crops and establish proper soil-crop-animal-human being system. Such a
system should follow an integrated system approach so as to make the entire production system
biologically active, ecologically sound and economically viable. In short locally available natural
material should be used to increase soil productivity by improving soil environment.
Details Of Crop Production For Conversion To Organic System:-
1. Landscape :
 Use of local soil flora and fauna around the fields suited to the region should be
encouraged.
 Actions that affected the bio-diversify should be restricted as far as possible.
2. Soil And Water Conservation
 Relevant measures should be taken to prevent soil erosion, conservation of water,
prevent both excess and improper use of water and pollution of ground as well as
surface water
 Relevant measures should be taken to prevent salinization.
 Cleaning of land by burning of organic matter should be restricted to the absolute
minimum
3. Choice of crops and variety
 Seeds and planting materials should be purchased from traditional/ certified
organic production
 Seed treatment should be made with permissible products
 When certified organic seed not available, chemically untreated seed
conventional materials may be used
 New crop seed and plant material treated with synthetic pesticides, chemicals,
related or micro waved can only be allowed in regions where organic agriculture
is in the early stage
 Use of genetically engineered seeds, transgenic plants should not allowed
4. Crop rotations
 Certifying programmes should set minimum standards for crop rotations on
arable land, taking into account the nature of the crop, presence of weeds and
local conditions
 Certifying programmes can accept intercropping as part of crop rotation
programmes, considering the variations in cropping length of different crops
5. Manurial Policy
 Manurial policy should include green manure, leaf litter and vermin-composting
 Manure containing human faeces or untreated sewage should not be used on
vegetables produced for human consumption
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 Any organic wastes should be applied in their natural composition and should
not be rendered more soluble by chemical treatments
 All the materials should be in accordance with the standards
 All synthetic nitrogenous fertilizers including urea should be excluded
 Organic farm should have manurial policy to include inputs based on microbial,
plants or animal origin, provided they do not have adverse effects on the soil and
local ecology
6. Pests, diseases and weed management
 Products of traditional nature, preferably prepared at the farm from local plants,
animals and micro-organisms should be used
 Both physical and thermic methods are permitted
 Thermic sterilization of soil is allowed to combat both pests and diseases,
whenever necessary
 All the synthetic herbicides, fungicides, pesticides should be strictly prohibited
7. Plant growth regulators
 All synthetic products like growth regulators, dyes should not be used
 Products of traditional nature, preferably prepared at the farm from local plants,
animals and microorganisms should be used
CONVENTIONAL FARMING V/S ORGANIC FARMING
Conventional Farming Organic Farming

1.It is based on economical orientation, heavy 1. It is based on ecological orientation,
mechanization, specialization and dis- efficient input use efficiency, diversification
appropriate development of enterprises with and balanced enterprise combination with
unstable market oriented programme. stability.
2.Supplementing nutrients through fertilizers, 2.Cycle of nutrients within the farm, weed
weed control by herbicides, plant protection control by crop rotation and cultural
measures by chemicals and rarely combination practices, plant protection by non-polluting
with livestock. substances and better combination of
livestock.
3.Based on philosophy of to feed the crop/ 3.‘Feed the soil not to the plant’ is the watch
plants. word and slogan of organic farming.
4.Production is not integrated into environment 4.Production is integrated into environment,
but extract more through technical balanced conditions for plants and animals
manipulation, excessive fertilization and no and deficiencies need to be corrected.
correction of nutrient imbalances.
5.Low input: output ratio with considerable 5.High input: output ratio with no pollution.
pollution.
6.Economic motivation of natural resources 6.Maximum consideration of all natural
without considering principles of natural up resources through adopting holistic
gradation. approaches.
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RESEARCH NEEDS IN ORGANIC FARMING
• Standardization of organic farming practicse
• Development of package of practices
• Benefits obtained in relation to yield, quality and price
• Demand and supply situation
• Basis of certification, identification of areas and crops suited for organic farming
• Sustainability of productivity
• Constraints analysis, comparative studies of organic and inorganic farming on long term
basis
• Availability of organic inputs
• Convenience of use and agronomic efficiency
• Organic agriculture based farming systems
• Quality standards of different organic products
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INITIATIVE TAKEN BY GOVT, NGO AND ORGANIZATIONS FOR PROMOTION
OF ORGANIC AGRICULTURE
The Government is promoting organic farming in the country through schemes like
National Project on Organic Farming (NPOF), National Horticulture Mission (NHM),
Horticulture Mission for North East and Himalayan States (HMNEH), Rashtriya Krishi Vikas
Yojana (RKVY) and also Network Project on Organic Farming of Indian Council of Agricultural
Research (ICAR).
Funds allocated under NPOF, NHM, RKVY and HMNEH during 2013-14 are Rs.427.00
lakh, Rs.1215.50 lakh, Rs.14015.00 lakh, and Rs.1162.05 lakh respectively. Besides, ICAR
under Network Project on Organic Farming, with lead centre at Project Directorate for Farming
Systems Research, Modipuram, is developing package of practices of different crops and
cropping system under organic farming in different agro-ecological regions of the country.
Presently, the project is running at 13 co-operating centres including State Agricultural
Universities (SAUs) spread over 12 states. ICAR institutes including State Agricultural
Universities impart training and organize Front Line Demonstrations (FLD) to educate farmers
on aspects related to organic fertilizers.
SCHEMES TO PROMOTE ORGANIC FARMING IN INDIA

National Programme for Organic Production
This was implemented in the year 2001. It involves the following:
1. Accreditation programmes for certification agencies
2. Norms for organic production
3. Promotion of organic farming
The following states have been promoting organic farming through this scheme:
1. Kerala, Uttaranchal, Madhya Pradesh, Maharashtra, Karnataka, Gujarat, Rajasthan,
Tamil Nadu, Sikkim, Nagaland, Mizoram, have been promoting organic farming.
2. This programme provides information on organic production standards, criteria and
procedures for accreditation of inspection and certification bodies.
3. Standards and procedures have been involved in line with global standards like codex.
4. NPOP is administered under AGMARK by Ministry of Agriculture.
5. NPOP standards for production and accreditation have been recognised by European
Commission and Switzerland as well as USDA.
Paramparagat Krishi Vikas Yojana
This is a cluster based programme for promotion of organic farming.
1. 50 or more farmers will form a cluster with 50 acre land to carry out organic farming
under this scheme.
2. In 3 years, around 10,000 clusters will form covering 5 lakh acre area under organic
farming; farmers will have no liability for expenditure on certification.
3. As per the scheme, each farmer will be given INR 20,000 per acre in three years for seed
to harvesting of crops and transport of produce to the market.
4. Organic farming will also be promoted via traditional resources as part of the scheme.
5. Linkages will be formed between organic products and the market as per this scheme .
6. The scheme will also increase domestic production and certification of organic produce
through the medium of farmers.
7. Amount of INR 300 crore has been sanctioned for this scheme in 2015-2016
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National Mission for Sustainable Agriculture
• This scheme works towards making organic farming sustainable, remunerative and
climate resistant.
• Efforts are also on to develop natural resources and promote efficient water use of
“more crop per drop” for organic farmers.
• The scheme also works to develop the capacity of organic farmers and stakeholders in
conjunction with other missions.
• It will also leverage other schemes such as MGNREA, IWMP and RKVY.
• It will also establish departmental/ministerial coordination for deliverables under the
scheme.
• It will work towards development of know-how and R&D for organic farmers
The Mission specifically involves SHM or Soil Health Management through:
- Residue management
- Organic farming practices
• These are through:
- Creation and linking of soil fertility maps with macro and micro nutrient management
- Relevant land use based on land use capability
- Judicious application of fertilisers
- Minimisation of soil erosion/degradation
• The scheme will be implemented by State Government, National Centre of Organic
Farming, Central Fertiliser Quality Control and Training Institute as well as Soil and
Land Use Survey of India Facts and Stats
• Area under cultivation of certified organic farming has grown 17 fold in the past one
decade from 42,000 ha in 2003-2004 to 7.23 lakh ha in 2013-2014.
• GoI has also implemented several other programmes and schemes for boosting organic
farming such as:
- Rashtriya Krishi Vikas Yojana (RKVY),
- Mission for Integrated Development of Horticulture (MIDH),
- National Mission on Oilseeds & Oil Palm (NMOOP),
- Network Project on Organic Farming of ICAR.
 Area under organic certification in 2013-2014 according to an ASSOCHAM report was
4.72 m ha.
 Cultivated area was 0.72 ma and forest area was 4.00 m ha.
 Organic certified production amounted to 1.24 million MT of which cultivable
production was 1.23 m MT and wild collection was 0.01 m MT.
 In 2013-2014, as per ASSOCHAM report, quantity exported was 194087 MT of which
food was 177765MT and textiles was 16322 MT. This signifies an increase of 17.4% and
exports valued at INR 2428 crore rupees.
 Food exports were to the tune of INR 1328 crores and textiles were INR 1100 crore.
 This is an increase of 15.28% from the previous year.
 India’s total export of organic agricultural products in 2013-2014 was IUSD 220.47.
 It share in the organic global food market was 0.35%.
 Top 10 export destinations were the US, the EU, Canada, Switzerland, Japan,
Bangladesh, UAE, Malaysia, Australia and New Zealand.
 Organic certification is intended to provide quality assurance and prevent fraud.
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ORGANIC ECOSYSTEMS AND THEIR CONCEPTS
This chapter describes the kind of variety characteristics required to fit and support a self
regulatory, organic farming from a non chemical and agro-ecological point of view.
A. Self Regulatory ability of organic farm-ecosystem :
1. System stability: through biodiversity, maintaining of natural resourses
2. Yield stability: measures to sustain the yield of crops.
B. Soil management :
1. Use of organic fertilizers
2. Use of bio-fertilizers
3. Use of cultural practices
Management helps in improvement of physical, chemical and biological properties
of soil.
C. Pest and and disease management:
1. Use of organic compound
2. Use of bio-pesticides
3. Use of bio-fertilizers
4. Use of cultural and mechanical methods.
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BIOLOGICAL INTENSIVE NUTRIENT MANAGEMENT
The practices of biological management of soil fertility are the old concept. It is the use
of biological resources of the ecosystem, particularly those of the soil itself, for manipulation of
soil fertility. Biological and physicochemical management are essentially based on integrated
approach to soil fertility management. It is an ecological approach to soil fertility management,
which has favoured balanced farming systems. Biological approach to soil fertility management
will help to restore fertility and will solve many problems related to soil management.
The success of biological management practices depends on following two
preconditions, which must be satisfied:
1. The availability of a management practice that is practically and economically acceptable
to the farmer.
2. The demonstration by the scientist that the practice leads to enhanced soil fertility.
Some soil microorganisms play an important role in improving soil fertility and crop
productivity due to their capability to fix atmospheric nitrogen, solubalise insoluble phosphate
and decompose farm wastes resulting in the release of plant nutrient. The extent of benefit from
these microorganisms depends upon their number and efficiency, which however, is governed
by a large number of soil and environmental factors. A number of products are now available
that are generally referred to as soil and plant additives, of non-traditional nature. These products
include:
1. Microbial fertilizers and soil inoculants contain unique and beneficial strains of soil
microorganisms.
2. Microbial activators that supposedly contain special chemical formulations for increasing
the numbers and activity of beneficial microorganisms in soil.
3. Soil conditions that claim to create favourable soil physical and chemical conditions,
which result in increased growth and yield of crops,
Nitrogen fixing organism can be provided to the farmers in the name of microbial
inoculants otherwise termed as biofertilizers.
ORGANIC MANURES
Manure: Manure is a well decomposed plant and animal wastes that are used as sources of plant
nutrients.
Organic manures: Organic manures grouped into bulky organic manures and concentrated
organic manures based on concentration of the nutrient.
Bulky Organic manures: Farm yard manures (FYM), compost, night soil, sheep manure, and
green manure are the important bulky organic manures.
Concentrated Organic manures: Oilcakes, blood meal, bone meal, fish manure etc. are imp.
Concentrated organic manures.
Classification of organic manure/fertilizers:

Organic manures are simply classified in to groups I Bulky organic manures and II
concentrated organic manure. They are further classified as follows:
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Organic Manures
Bulky organic Manures Concentrated organic Manures
Mainly derived from animal,

Plant as well as other organic wastes
and green plant tissues
Oil Blood Meat Others
cakes meal meal etc.
Non-edible to cattle Edible to cattle

(e.g. mahua, neem oil (e.g. mustard oil cake,
cakes, etc.) groundnut, oil cake etc.)
Farm yard manure (FYM), Green manures (e.g. dhaincha,

composts from farm and glyricidia, other leguminous
town refuses etc. crops, etc.)
Well decomposed Green
Animal plant and other plant tissues
Organic residues (undecomposed)
FARM YARD MANURE

Farm Yard Manure :- FYM refers to the decomposed mixture of dung and urine of farm
animals along with litter and left over material from roughages or fodder fed to the cattle.
On an average well decomposed F.Y.M contains 0.5 % N, 0.25% P2O5 and 0.5% K2O
Methods for preparation of farm yard manures
1. Pit method and Trench method
2. Heap method
3. Box method
1. Pit or Trench Method
This method is recommended by Acharya, C.R. for areas with less than 750.mm of rainfall
/year. The pit should be of 6m long. 1.5m broad and 1m deep. The floor of the pit should be
slopping in one direction, on the flour of the pit about 4kg of straw / Farm waste should be
spread as an absorbent material
The farm waste materials/refuses / waste grass should be spread in the evening before
tying the cattle in the shed & in the morning said bedding material collected & filled in the
compost pit. The bedding material is absorbed by the urine. Some collecting of urine is lossed
during storage or volatilization of urine is observed. Because it contain urine.
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After collecting all of the dung and urine soaked bedding it should be well mixed so that
every piece of straw comes in contact with dung & urine to facilitate better decomposition
of the material. The material should be arranged layer by of about 30cm deep until the pit is
filled. Everyday the layer should be pressed down & covered with a layer of soil about 2cm
deep. This helps in absorbing ammonia that may otherwise escape and it keeping the material
moist. When the section is filled up to a height about 0.5 to 1m. Above ground level. The top
of the heap is made dome shaped & plastered with mixture of soil & dung after this the 1m
length of the pit is taken up in a couple of month, second trench is taken as far filling in a
similar manner.
Rain water from the surrounding area should not be allowed to enter the pit. This is
danger can be avoided by digging the pits on a high laying area or by digging a trench to
divert the water.
2. Heap method
In heavy rain fall area the heap method of storing the manure is recommended. The heaps
are prepared above ground and the manure yard situated on a high laying site. Every day the
material is arranged layer by layer. Each layer is equal length and breadth with a height of
about 30 cm when the heap is about 2 m high, it is rounded on the top & plastered over with
a mixture of soil & dung. The manure is ready for use after about 4 to 5 months.
3. Box method.
In this method, cattle shed it self is used for preparing & storing farm yard manure. The floor
of the shed is dug 0.5 to 1 m. below the ground level & straw leaves & other refuses are
spread daily on the floor to absorb urine. The litter & dung are trampled under the feet of the
animals tied in the shed. This process continues till the sunken portion rises slightly above
the ground level. The manure is then dug out & applied to the field.
COMPOST.
A mass of well rotted plant and animal residues is called the compost.
The process by which organic waste are converted into organic fertilizers by means of
biological activity under controlled conditions and decomposed material is called as compost.
The essential requirement for composting are air, moisture, optimum temperature and a small
quantity of nitrogen.
Enrichment Of Compost With Microbial Inoculants
Compost prepared by traditional method is usually low in nutrients and there is need to
improve its quality. Enrichment of compost using low cost N fixing and phosphate solubilising
microbes is one of the possible way of improving nutrient status of the product. It could be
achieved by introducing microbial inoculants, which are more efficient than the native strains
associated with substrate materials. Both the nitrogen fixing and phosphate solubilising microbes
are more exacting in their physiological and ecological requirements and it is difficult to meet
these requirements under natural conditions. The only alternative is to enhance their inoculums
potential in the composting mass. Studies conducted at IARI, New Delhi, showed that
inoculation with Azotobacter/Azospirillum and phosphate solubilising culture in the presence of
1% rock phosphate is a beneficial input to obtain good quality compost rich in nitrogen (1.8%).
The humus content was also higher in material treated with microbial inoculants.
Types of Compost:
1) Rural compost (compost from farm litter)
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This utilizes weeds, crop stubbles, farm yard wastage, straw, crops residues such as cotton
stalks, ground nut husk, leaves, sugarcane trash, urine soaked earth and litter from cattle
shed, waste fodder etc..
2) Urban compost (compost from town refuse)
The main components of town compost are night soil and street and dust bin (house) refuses
and wood ashes.
Method of preparation of farm compost:-

1) Indore method (Aerobic Shallow, Trench method or pit method)
2) Rain water compost (Aerobic Heap Method (Biodung Compost)
3) Banglore Method
4) Activated compost - (Anaerobic Trench method)
5) Vermi compost - Earth warm
6) NADEP Compost - Tank Method
7) Coimbatore method - Semi-Aerobic method
8) Super compost - Addition of super pophate
1. Indore method (Aerobic shallow, Trench method)

This method was worked by Howard & Wad 1931, composting was done from waste
material including woody and hard residues like cotton, and tar stalls. Material required for
preparing compost by this method are mixed plant residues, animal dung, urine, earth, wood
ashes, water and air.
Procedure:
Wood and hard material like cotton, and tur stalks etc, chopped in small pieces and crushed
by spreading farm roads for being trampled under the feet of bullocks and cart wheels. Soft
material like trash, farm waste etc are mixed and heaped of all these materials is prepared.
A pit should be about 10.0 x 1.5 x 2.0m in size. It should as hear as possible to cattle shed
for water supply. The material is spread evenly in the pit in leaves 7.5 to 10cm, earth being
covered by thin layers 2.5 to 5.0m. Each layer is spread with slurry made up of cattle dung
(3.5 kg urine earth, 4.5kg Fungus inoculums (taken from an actively fermented heap about
two weeks old). And 0.5kg wood ash in 18 liter of water). Sufficient quantity of water
sprinkled over the material in the pit to make it moist but not too wet.
The spraying of water also helps for the proper decomposition of the materials. In this way
the pit is filled layer by layer. It should not take more than six or seven days to fill the pit in
this manner. The pit is filled till the material is 30 cm above the ground level or to the level
of ground. The whole length of pit may not be filled, leave about one fourth pit empty to
facilitate subsequent turnings. Then the material is allowed to decompose for about two
weeks. The material is turned three times, first about 15 days after filling the pit, second after
15 days (30 days of filling pit) & third 60 days after filling. At each turning material is mixed
properly and moistured with water, compost is ready in about 3-4 months after initial filling.
2. Rain water compost
This method is used in heavy rainfall areas where pits are likely to be filled with water and
composting is done only above ground level. The heaps are prepared in the shape of pyramid,
2.5 x 2.5m at the bottom, 2.0 x 2.0m at top and 1.0m height. The material is crushed and as
in indor method, but water is not essential unless there is a long break of rainfall. This is
covered with earth. Two fuming are given. In each turning heap gets reduced in size. The
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final size of the heap; will be 1.2 x 1.2 x 1m. The manure is ready in about 2 ½ months. In
heavy rainfall areas heap may be prepared under the shed to avoid excessive leaching.
3. Activated compost
Flower developed this technique in which fresh materials are incorporated in an already
fermenting heap so that quicker decomposition can be obtained with already established
microbial population. This method is useful, particularly when offensive materials like night
soil are to be quickly and effectively disposed off.
4. Bangalore Method.
Pioneering work in preparation of manure in pits was carried out by Acharya (1939),
particularly on the utilization of town residues and night soil. This process is otherwise called
as hot fermentation method of manure production. In this method the compost production depot
is located on the city outskirts to transport town refuse and night soil to the pits. The depots
normally accommodate about 200 trenches with a spacing of 1-5m between trenches. First the
refuse is to make 15cm height layer. Then night soil is discharged over this and spread to a layer
of 5cm. After filling the pit with refuse and night soil in alternate layers, the pit is filled to 15cm
above ground level with a final layer of refuse of 15cm on the top. This may be dome-shaped
and covered with the thin layer of soil with red earth or mud to prevent moisture loss and
breeding of flies. Sullage water, if collected in carts as in some towns, may be emptied over the
layer of refuse. This system provides a method of disposal of any kind of waste, including
slaughter house waste, carcasses of animals, sewages.
The materials are allowed to remain as such without any turning and pot watering for
about three months. The decomposition of dumped materials in pits takes place largely in the
absence of sufficient air except in the surface layer. Though the decomposition is comparatively
slow, high temperature is not developed in the lower layers. Since the material does not receive
and any turnings, decomposition into a homogenous mass of manure does not take place. Even
then, the C/N ratio is reduced to less than 20:1 in about six months and the manure is ready for
use. As there is no watering and turning, it is suitable to areas having low water availability and
with scarce labour. When pits or trenches are not available for composting, town refuse and night
soils can be composted in above ground heaps of 1m height, 1m width and of any convenient
length by placing refuse and night soil in alternate layers as in trenches and adding the final
refuse on the top (gaur et. Al., 1984). In this method, the material decomposes more quickly
than in pits and can be used after 3-4 months. The compost obtained by this method would
contain 1.5 per cent N, 1.0 per cent P and 1.5 per cent K2O
5. NADEP Compost
In this method, plant wastes, dung slurry and clay soil are used as raw materials for
composing. The process is similar to heap methods of composting, but is one in brick lined
enclosures provided with air holes on all sides. However, this method has the disadvantage of
using large proportion of soil which is not desirable or acceptable under all situations.
6. Coimbatore methods
It is anaerobic degradation followed by aerobic process. First, pits of 4m length, 2m
width and 1m depth is formed in which crop residues or farm wastes are filled to a thickness of
about 15cm. Over this layer, cowdung slurry to enhance the rate of biodegradation is applied to
a thickness of 5cm. Above this layer, 1kg of bone meal, or rock phosphate to minimize the
nitrogen loss and to add phosphorous, is applied. Thus, application of crop residue/farm waste,
cowdung slurry, bone meal and rock phosphate in alternate layers is repeated till the height
reaches 0.5m above the ground level. Then the above ground portion is covered with red earth
or mud to prevent the rain water entry and it becomes an anaerobic process. After 30-35days,
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the material is turned and it becomes an aerobic process. The compost will be ready within five
months.
GREEN MANURING
Green manure
Green undecomposed plant material used as manure is called green manure. It is obtained
in two ways by growing green manure crops or by collecting green leaf (along with twigs) from
plants grown in wastelands, field bunds and forest.
Green manuring
Green manuring can be defined as practice of ploughing or turning into the soil
undecomposed green plant tissues for the purpose of improving physical structure as well as
fertility of soil.
Leguminous green manures
Sesbania (Sesbania speciosa), Dhaincha (Sesbania aculeata), Moong or green-gram (Vigna
unguiculata), Cowpea (Vigna radiata), Sunhemp (Crotalaria juncea), Cluster bean (Cyamopsis
tetragonoloba), Urid or black-gram (Vigna mungo), Berseem (Trifolium alexandrium)
Non leguminous green manuring crops
Jowar (Sorghum bicolor), Maize (Zea mays), Sunflower (Helianthus annus)
“Characters of a good green manuring crops”

1. It should yield a large quantity of green material with a short period
2. It should be quick growing, especially in the beginning so as to suppress the weeds.
3. It should preferably be a legume.
4. It should succulent & has more leafy growth.
5. It is easy to incorporate.
6. It is quickly decomposable
Nutrient content of important green manure and green leaf manure crops
Sr.No Crops Nutrient content (%) on dry wt. b
A) Green manure:- N P K
1. Sebania aculata – Dhaincha 3.3 0.7 1.3
2 Crotalaria Juncea Sannhemp 2.6 0.6 2.0
3 Sesbania speciosa 2.7 0.5 2.2
4 Tephrosia purpurea 2.4 0.3 0.8
5 Phasolus trilobus 2.1 0.5 -
B) Green leaf manure:-

1 Pongamia glabra (Karanj) 3.2 0.3 1.3
2 Glyricidia Maculeata 2.9 0.5 2.8
3 Azadirachta indica (Neem) 2.8 0.3 0.4
4 Calatropis giganta 2.1 0.7 3.6
Advantages Of Green Manuring
1. It adds the organic matter to the soil & stimulate the activity of micro-organisms.
2. It improves the Structure of the soil, thereby improving the water holding capacity of soil
decreasing runoff erosion.
23
3. It improves aeration in the rice soils by stimulating the activities of surface film of algae
and bacteria.
4. It fixes the nitrogen from atmosphere.
5. It suppresses the growth of weeds
6. It takes nutrients from lower layers of the soil and adds to the upper layer in which it is
incorporated.
7. Many green manure crops have additional use as sources of food, feed and fuel.
8. Certain green manure like Pongamia and Neem leaves are reported to have insect control
effects.
Disadvantage Of Green Manuring
1. Incidence of pest & diseases may increase
2. Loss of one crop
3. Depletion of moisture which affects the growth of the succeeding crop
Limitation In Raising Green Manure Crops
1. Non-availability of water resources may restrict raising of green manure crops.
2. Non-availability of good quality seeds.
TYPES OF GREEN MANURING
There are two types of green manuring
Green manuring in-situ
The most common green manure crops grown under this system are sunhemp (Crotalaria
juncea), dhanicha (Sesbania aculeata), Sesbania rostrata and gaur (Cyamopsis tetragonoloba).
In this system, green manure crops are grown and buried in the same field, which is to be green
manured, either as a pure crop or as an intercrop with the main crop.
Green-leaf manuring
Green-leaf manuring refers to turning into the soil green leaves and tender green twigs
collected from shrubs and trees grown on bunds, wastelands and nearby forest areas. The
common shrubs and trees uses are: Glyricidia (Glyricidia maculata), Sesbania (Sesbania
speciosa) and Karanj (Pongamia pinnata).
VERMICOMPOST
Vermiculture : Vermiculture is the method of mass multiplication of earthworms. It is an
excellent tool of organic farming, which is helpful in maintaining soil fertility status for a long
time.
Vermicompost : Vermicompost is nothing but the excreta of earthworms, which is rich in humus
and nutrients.
Vermicompost is a mixture of worm castings, organic material, humus, living
earthworms, cocoons and other organisms. Depending upon nature of substrate, vermicompost
contains 2.5 – 3.0% N, 1.0 – 1.5% phosphorous and 1.5 – 2.0% potash.
In India, only two species are being commonly used for vermiculture viz., Eisenia
foetida, and Eudrilus eugeniae.
The materials required for vermicomposting are
 Cattle dung,
 Agricultural wastes, e.g. vegetables wastes, sugarcane trash etc.
 Plant products, e.g. sawdust and pulp, various types of leaf litter.
 City refuse or garbage
 Biogas slurry
 Industrial wastes.
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Vermicompost can be prepared by pit, heap method or in concrete tank. However, all the
methods shed is necessary for protecting the worms from rain and direct sunlight.
Preparation of vermicompost by heap method :

1. Prepare the heap of organic matter having size 2.5 – 3 m length, and 90 cm width.
2. First sprinkler the water on ground
3. Place 3-5 cm thick layer of slowly decomposing organic substances such as coconut coir,
grass, rice husk, baggas etc. and sprinkle sufficient water on it.
4. Over this layer, place 3-5 cm thick layer of partially decomposed FYM or Compost or
Garden soil and moist it. This layer will serve as a temporary shelter for earthworm
5. Then release the earthworm on it.
6. Then place a layer of partially decomposed crop residue, cowdung, weeds, leaves of
glyricidia, poultry manure. fish meal etc. For enhancing decomposition and
vermicomposting process the organic material should be cut into smaller pieces. The
total height of the heap should not be more 60cm. Sprinkle sufficient water on it.
7. Cover the heap with gunny bag and sprinkle water daily to maintain 40-50 % moisture
content. The temperature of the heap should be 25 – 300C.
8. After 2 - 2.5 months the heap will be ready for harvest with good quality vermicompost.
The removed vermicompost should be heaped in an open place. Then the worms will
find way to the bottom of the heap. The vermicompost from the top can be removed,
dried in shed and sieved to separate the earthworm, which will be again used for
preparation of vermicompost.
Preparation of vermicompost in concrete tank

1. The vermicompost can be prepared in concrete tank. The size of the tank should be 10 ft.
length or more depending upon the availability of land and raw materials, breadth 3- 5ft
and height 3 ft. Suitable plastic tube / basin structure may also be needed. The floor of
the tank should be connected with stones and pieces of bricks.
2. The available bio-wastes are to be collected and are to be heaped under sun about 7-10
days and be chopped if necessary.
3. Sprinkling of cow dung slurry to the heap may be done.
4. A thin layer of half decomposed cow dung (1-2 inches) is to be placed at the bottom.
5. Place the chopped bio waste and partially decomposed cow dung layer wise (10-20 cm)
in the tank / pot upto the depth of 2 ½ ft. The bio waste and cow dung ratio should be 60:
40 on dry wt. Basis.
6. Release about 2-3 kg earthworms per ton of biomass or 100 nos. earthworms per one sq.
ft. area.
7. Place wire net / bamboo net over the tank to protect earthworm from birds.
8. Sprinkling of water should be done to maintain 70-80 % moisture content.
9. Provision of a shed over the compost is essential to prevent entry of rainwater and direct
sunshine.
10. Sprinkling of water should be stopped when 90 % bio-wastes are decomposed. Maturity
could be judged visually by observing the formation of granular structure of the compost
at the surface of the tank.
11. Harvest the vermicompost by scrapping layer wise from the top of the tank and heap
under shed. This will help in separation of earthworms from the compost. Sieving may
also be done to separate the earthworms and cocoons.
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ADVANTAGES OF VERMICOMPOST
1. Vermicompost is rich in all essential plant nutrients.
2. Vermicompost is free flowing, easy to apply, handle and store and does not have bad
odour
3. It improves soil structure, texture, aeration, and water holding capacity and prevents soil
erosion
4. Vermicompost is rich in beneficial micro flora such as a fixers, P- solubilizers, cellulose
decomposing micro-flora etc in addition to improve soil environment.
5. Vermicompost contains earthworm cocoons and increases the population and activity of
earthworm in the soil
6. It prevents nutrient losses
7. Vermicompost is free from pathogens, toxic elements, weed seeds etc.
8. Vermicompost minimizes the incidence of pest and diseases.
9. It enhances the decomposition of organic matter in soil.
10. It contains valuable vitamins, enzymes and hormones like auxins, gibberellins etc.
VERMI-WASH
The preparation of vermiwash is made from earthworms reared in earthen pots or plastic
drums. It contains vitamins (B-12), hormones (giberllins) etc.
The steps followed in preparation of vermiwash are as follows.
1. Take plastic drum of 60 lit. capacity having a hole situated at the bottom, to which
water tap fixed to collect vermiwash.
2. Fill the drum with pieces of bricks upto 10 cm height from the bottom, above which
5 cm thick layer of coarse sand is add, Above this, a plastic net is placed and spread
out for effective drainge
3. Place 30 cm thick layer of partially decomposed 15-20 days old cow dung and
sprinkle sufficient water to moisten the layer
4. Release 500 full grown earthworms in the waste/dung layer
5. Place 30 cm thick layer of organic material and sprinkle water @ of 50 % of the
weight of organic matter to moisten the layer. The water should be sprinkled at two
days interval.
6. Allow the composting process to continue till brownish black mask of compost is
obtained. Occasionally, two or three tablespoons of fresh cow dung slurry is poured
on the humus as feed for the worms.
7. After the formation of compost, soak the entire mask with water. After 24 hours the
stagnated water at bottom of drum is collected through water tap fixed at the bottom
is called as ‘Vermiwash’.
BIOGAS SLURRY
Instead of directly using the animal dung for composting it can be used for production of
biogas by feeding through Biogas Plants. It contains (1–1.8% N, 0.4–0.9% P2O5 and 0.6-1%
K2O) due to low volatilization losses of ammonia.
NIGHT SOIL (Poudrette)
Night soil is human excreta, both solid and liquid. It contains 5.5% N, 4% P 2O5 and 2%
K2O. The dehydration of night soil, as such or after admixture with absorbing materials like soil,
26
ash, charcoal and sawdust produces a poudrette that can be used easily as manure. Poudrette
contains about 1.32% N, 2.8% P2O5 and 4.1% K2O.
SEWAGE AND SLUDGE
The solid portion in the sewage (human excreta + water) is called sludge and liquid
portion is sewage water. It can be recycled for crop fertilization, irrigation to the crop,
aquaculture production, application to forest land, biogas production and land reclamation. It
was estimated that total waste generated by 217 million people in urban areas is 39 mt/ year
(2001). The total NPK content of this would be 2.5 lac tone of N, 2.6 lac tone of P and 2.6 lac
tone of K. Both the components are separated and are given a preliminary fermentation and
oxidation treatments to reduce bacterial contamination and offensive smell, otherwise soil
quickly becomes “sewage sick” owing to the mechanical clogging by colloidal matter in the
sewage and the development of anaerobic organisms which not only reduce the nitrate already
present in the soil but also produce alkalinity. These defects can be removed by thoroughly
aerating the sewage in the settling tank by blowing air through it. The sludge that settles at the
bottom in this process is called “activated sludge” (3.6% N, 2% P2O5 & 1% K2O).
SHEEP & GOAT MANURE

The droppings of sheep and goat contain higher nutrients than FYM and compost. On an
average, the manure contains 3% N, 1% P2O5 & 2%K2O). It is applied to the field in two ways-
i) Sweeping of sheep and goat sheds are placed in pits for decomposition and it is applied later
to the field. ii) Sheep penning- wherein sheep and goats are allowed to stay over night in the field
and urine and faecal matter is added to soil.
POULTRY MANURE
Poultry manure can supply higher N and P to the soil than other bulky organic manures. The
average nutrient content is 2.87% N, 2.93% P2O5 & 2.35% K2O.
27
RECYCLING OF ORGANIC RESIDUES.
Organic wastes and surplus crop residues can be recycled in the soil to improve the
biological, chemical and physical properties of soil resulting in higher yield. There are three
ways of recycling the organic residue in the soil
1. In-situ manuring :- In this method the manure is provided by animal or plant sources at site
.
2. Ex-situ manuring :- The organic matter and plant nutrients taken out in terms of biological
yield need to be returned to the soil for sustaining the soil fertility. Incorporation of decomposed
plant and animal wastes are the major source for this type of manuring.
3. Biological manuring :- Several types of fauna and flora which either help in mobilizing
organic matter and nutrient or act as nutrient provider from other sources e.g. Nitrogen fixing
microbes.
ORGANIC RECYCLABLE WASTES
Organic recyclable wastes includes crop residues, livestock and human wastes, Urban
and rural wastes, Agro –industries wastes, Marine wastes etc. They are valuable sources of plant
nutrient and humus. Tropical and sub-tropical soils found in India, there is general deficiency of
organic carbon and plant nutrients due to rapid loss of these components by bio-degradation. To
make up these losses, extensive utilization of organic residues in agriculture is essential.
In India, there is a great potential for utilization of crop residues/straw of major crops.
Even if 50% crop residues are utilized as animal feed, the rest could be mobilized for recycling
of plant nutrients.
SOURCES OF ORGANIC WASTES:
1. Crop residues: Residues left out after the harvest of the economic portion are called crop
residues/straw. Straw has good manurial value since it contain appreciable amount of
plant nutrients. On an average, cereal straw and residues contain about 0.5%N, 0.6%
P2O5 and 1.5% K2O. The crop residues can be recycled by way of incorporation, compost
making or mulch material.
2. Agro-industrial wastes: Agro-industrial wastes are available in substantial quantities at
processing sites and can be effectively utilized as manure.
i) Rice husk: It is the major by-product of the rice milling industry. Unhulled
paddy grain constitutes 20-25% of husk. It is a poor source of manure and the
nutrient is very low (0.3-0.4%N, 0.2-0.3% P2O5 and 0.3 – 0.5% K2O). Rice
husk should be incorporated into the wet soil and can be used in saline and
alkaline soils to improve the physical conditions. It can also be used as a
bedding material for animals.
ii.) Bagasse: It is the by-product of sugar industry. It is mainly used as fuel in boilers
of sugar factories. It can be used as manure raw or after composting. It contain 0.25%N
and 0.12% P2O5 .
ii) Pressmud: It is the by-product of sugar industry. It contain 1.25%N, 2% P2O5
and 20-25% organic matter. Addition of pressmud is highly useful to acidic
soils since it contains high amount of lime (upto 45%) .
iii) Tea wastes: In the tea industry, tea wastes are available during the course of
tea production, processing and storage. Tea wastes are used for extraction of
caffeine. The decaffeinated tea wastes can be used as a manure. Nutrient
content of the spent tea waste is 0.3-0.35%N, 0.4% P2O5 and 1.5% K2O
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iv) Coir waste: It is the wastes product from the coir industry and mostly dumped
near the road sides. To reduce the bulk and C:N ratio, composting of coirpith
is recommended. The composted coirpith contains 1.26%N, 0.06% P and
1.2% K with C/N ratio 24:1. The lignin is reduced to 4.8% due to composting.
3. Livestock and Human wastes: Cattle shed wastes, other livestock and human excreta,
byproducts of slaughter houses and animal carcases
4. Urban and rural wastes: Human habitation has always created large usable wastes.
Such wastes may consists of
a. Garbage – Household wastes, road sweepings wastes
b. Sewage – Consisting of solid and liquid wastes from internal drainage. It may consist
of Sewage sludge (solid part) and sewage water
c. Sullage: That part of the city wastes from which separation of liquid and solid part is
not possible.
5. Marine wastes: Fish meal and aquatic /sea weeds
RECYCLING OF CROP RESIDUES

A variety of organic residues include crop residues in the form of straw, husk, forest litter;
animal wastes like dung urine, bones etc., guano, city or household residues, oil cakes, bye
products of food and sugar industries, pond silt, marine wastes, sea weeds and human habitation
wastes. There are two major components of crop residues available, i. e. harvest refuse (straw,
stubbles, haulm of different crops) and process wastes (nut shell, oilcakes and cobs of maize,
bajra and sorghum). Crop residues are defined as ‘the non-economic plant parts that are left in
the field after harvest and remains that are generated from packing sheds or that are discarded
during crop processing’. The benefits of proper organic residue recycling are that they supply
essential plant nutrients, improve soil properties, protect the soil from erosion hazards, reducing
residue accumulation at the sites they produced, providing employment as well as income to
many, enhancing environmental qualities and illustrate that man is not a waste generator but also
its wise utiliser/ manager.
METHODS OF RECYCLING
Organic residues can be recycled in soil by different methods like incorporation, burning, surface
mulching, composting etc.
a. Incorporation - The crop residues like maize, rice, sorghum, wheat straw can be directly
applied to the field and ploughed in the soil before the rainy season has beneficial effect on
soil properties. Farm wastes can be ploughed in the soil ((0-20 cm layer). After harvesting
of cotton, sugarcane, sorghum etc. can be incorporated into the soil by use of rotavator
implements which directly adding small pieces of crop residues in the soil.
b. Burning - A large quantity of sugarcane trash, cotton stalks, caster stalks etc are available
and many farmers burn them in the field. It is not advisable practice as burning kills the
soil fauna and flora, increases losses of N, C, S and possibly some other nutrients in
volatilization and results in unfavorable soil conditions. Although burning releases Ca, Mg
and k from crop residues but increases the potential loss due to leaching and erosion.
c. Surface mulching – One unique and simple way of profitable recycling the crop residues
is their use as surface mulching materials. Mulches are thermo insulators, have smother
effect on weeds, protect the soil from rain drop impact, reduce salinisation and barriers to
vapour transfer thus conserve soil moisture. It is also beneficial for soil micro organisms
and on degradation adds organic matter to the soil.
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d. Composting – As discussed earlier compost is the stabilized and sanitized product of
composting which is beneficial to soil health and plant growth. A huge quantity of crop
wastes/residues and animal wastes are always available on a farm. Properly recycled, these
residues form excellent compost in one to six months, depending upon the composting
process used. The important methods of composting are NADEP compost, vermicompost,
sugarcane trash compost, obnoxious weed compost and recycling of pond silt accumulation
alone or by enriching composting units.
CONCENTRATED ORGANIC MANURES

These have required in small quantities and contain higher nutrients as compared to bulky
organic manures. The most commonly used are oil cakes, fish meal, meat meal, blood meal, horn
& hoof meal, bird guano, raw bone meal etc. which act a good source of organic manures for
organic farming system.
1. OIL CAKES
Oil cakes are generally grouped into two groups, viz., edible oil cakes suitable for feeding
the cattle and other domestic animals and non-edible oil cakes exclusively used as manure due
to their higher content of plant nutrients. It has been estimated that India produced about 2.5
million tones of oil cakes annually
Non-edible oil cakes are used as manure especially for horticultural crops. Nutrient
present in oil cakes, after mineralization, are made available to crops 7-10 days after application.
Oil seed cakes need to be well powdered before application for even distribution and quicker
decomposition. Neem cake acts as Nitrification Inhibitor.
Average nutrient content of different oil cakes
Per cent composition
Oil cakes
N% P% K%
Edible oil cakes (feed for livestock)
Safflower (decorticated) 7.9 2.20 1.9
Groundnut 7.3 1.5 1.3
Cotton seed (decorticated) 6.5 2.9 2.2
Non-edible oil cakes (not fed to livestock)
Safflower (un-decorticated) 4.9 1.4 1.2
Cotton seed (un-decorticated) 3.9 1.8 1.6
Caster 4.3 1.8 1.3
Neem 5.2 1.0 1.4
2. FISH MEAL
Sea food canning industries are present in almost all coastal states of India, Fishes which
is not preferred for table purposes due to their small size, bonny nature and poor taste can be
converted into very good organic manure. The fish is dried, powdered and filled in bags. It
contains average nutrients are 4-10, 3-9 & 0.3-1.5 NPK. These manures are highly suitable for
fruit orchards and plantation crops.
3. MEAT MEAL
An adult animal can provide 35 to 45 kg of meat after slaughter or death. It contains 8-
9% N and 7% P2O5.
4. BLOOD MEAL
Blood manure contain about 13-20%N, rich in Iron and its application gives a deep rich
colour to foliage.
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5. HORN & HOOF MEAL
A healthy animal can give about 3 to 4 kg of horn and hoof. These materials are dried,
powdered, bagged and marketed as manure. It contains 13% N.
6. GUANO (Bird / Fish)

The excreta and dead remains of the bird is called bird guano (11-14% N & 2-3% P2O5)
and the refuse left over after the extraction of oil from the fish in factories, dried in cemented
yards and used as manure is called as fish guano (7% N & 8% P2O5).
7. RAW BONE MEAL - An excellent source of organic phosphorus. It contains 3 to 4%

N and 20 to 25% P2O5.
BIOFERTILIZER
Biofertilizer: The term bio-fertilizer refers to the preparation containing primarily active strains
of microorganism. They are ready to use live formulates of such microorganism, which on
application to seed, root or soil fix atmospheric nitrogen or solubilize/mobilize plant nutrients or
otherwise stimulate plant growth substances.
In other words biofertilizer are living organisms or bioinoculants which have got the
capacity to convert unavailable form of plant nutrient to available form of nutrient for plant use.
This is a low cost input in crop production through which farmer will get more yield from the
crop with good quality fruits.
The important characteristics of biofertilizers are:
1. These groups are self generating sources
2. These groups can be nutrient fixer, nutrient solubilizer or nutrient mobilizes.
3. These organisms secrete hormones or growth promoting substances for better
yield.
4. Secretion of antibiotics by these organisms is utilized for disease control.
5. Use of these organisms reduces environmental pollution.
6. These microorganisms are ecofriendly.
Types of biofertilizers or Classification of biofertilizers:

Depending upon the activity of mobilizing different nutrient biofertilizers are broadly classified
as
1. Nitrogen Fixer
2. Phosphate solubilizer and mobilize
3. Compost accelerators and enrichers
1. Nitrogen fixer: Depending upon the mechanisms of nitrogen fixation this group is
broadly grouped as:
i. Symbiotic Nitrogen fixer: There microbes fix atmospheric nitrogen with
symbiotic association.
a) Rhizobium is host specific and they fix nitrogen with symbiotic
association with host plant. It is recommended for leguminous pulses
and oilseeds.
b) Azolla (Azolla and Anabaena azollae)
ii. Associative symbiotic Nitrogen fixer:
a)Azospirilluum
b) Acetobacter
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iii. Non-Symbiotic Nitrogen fixer:
1. Azotobacter
2. Blue green algae
2. Phosphate solubilizer and mobilize:
These are responsible for conversion of fixed form of phosphorus to available form.
The Phosphate solubilizing biofertilizer includes Bacillus, Pseudomonas or fungi
such as Aspergillus, Penicillium
The Phosphate mobilizing biofertilizer includes VA-mycorrhizal fungi such as
Blomus, Gigaspora etc.
3. Compost accelerators and enrichers: Decomposition or composting is essentially a
microbiological process accomplished by the combined activity of bacteria, fungi,
actinomycetes and protozoa. Compost accelerators are needed to decompose the lignin
and cellulose of the waste materials. Species of Trichoderma, Penicillium, Aspergillus,
Trichurus and Paecilliomyces are the compost accelerators. Cellulolytic (Trichoderma)
and lignolytic (Humicola).
Details of Biofertilizers
1. Rhizobium: It is the most widely used biofertilizer. It forms nodules on the roots of
leguminous plants, which fixes the atmospheric nitrogen in the soil. Both the legumes
(Macro partner) and Rhizobium (Micro partner) are mutually benefited by this
association. The root nodules act as site for nitrogen fixation. The Rhizobium legume
association can fix upto 100-300 kg N/ha. in one season and in certain situations can
leave behind substantial nitrogen for the following crop. The range of nitrogen fixed per
hectare per year by diff. legumes is 100-150 kg for clover, 80-85 kg for cowpea, 100-300
kg for alfalfa, 90-100 kg for lentil, 50-60 kg for groundnut, 60-80 kg for soybean, 168-
200 kg for pigeon pea, 100-400 kg for pasture legumes, 50-55 kg for black gram and
green gram.
There is generally high specific between the bacteria and host plant called as cross inoculation
groups.
The Rhizobium species that can form nodules and fix N with specific leguminous plant are:
1. R. ciceri: It nodules chickpea.
2. R. etli: It nodules bean
3. R. japonicam: It nodules on soyabean.
4. R. leguminoserum: It nodules on peas, broad beans, lintils etc.
5. R. lupine: It nodules lupinous sp and Oenithopus sp.
6. R. meliloti: It nodules Meliloti (sweet clover), alfalfa and fenugreek.
7. R. phaseoli: It nodules Phaseolus.
8. R. trifolii : It nodules Trifolium
2. Azolla: A small floating water fern, Azolla is commonly seen in low land fields and in
shallow fresh water bodies in rice. This fern harbours blue-green algae, Anabaena
azollae. The Azolla-Anabeana association is a live floating nitrogen factory using energy
from photosynthesis to fix atmospheric nitrogen amounting to 100-150 kg N/ha/year
from about 40-60 tonnes of biomass. The release of N from Azolla is slow but steady.
Dry azolla contains 2.08,0.61 2.05 percent NPK and its C:N ratio is 14:1.
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3. Azospirillum: Azospirillum is an associative symbiotic bacterium as it lives in close
proximity and sometimes within the root tissue of the plants and fixes atmospheric
nitrogen. The crops which responds to Azospirillum inoculation are maize, barly, oats,
sorghum, pear millet and forage crops. Azospirillum applications increase grain
productivity of cereals by 5-20%, of millels by 30% and of fodder by over 50%.
Azospirillum excretes growth-promoting hormone (IAA), gibberellic acid, cytokinins
and vitamins which results in more root biomass. Azospirillum inoculated plants can
tolerate drought and extract soil moisture from deeper layer of soil. It promotes uptake
of nutrients.
4. Acetobacter: is a rod sheped, aerobic, N- fixing bacteria. These bacteria found in the
roots, stems and leaves of sugarcane with the potential to fix up to 200 kg /ha. It is
capable of growth at Ph 3. It can also solubilise insoluble forms of P. Inoculation with
Acetobacter is recommended for sugarcane.
5. Azotobactor: The beneficial effects of Azotobacter biofertilizer on cereals, millets,

vegetables, cotton and sugarcane under both irrigated and rainfed field conditions have
been substantiated and documented. Application of azotobacter has been found to
increase the yields of wheat, rice, maize, pearl millet and sorghum upto 30%. Apart from
nitrogen, this organism is also capable of producing antibacterial and antifungal
compounds, hormones and siderophores.
6. Blue-Green Algae: The utilization of blue-green algae as a biofertilizer for rice is very
promising. They are photosynthetic nitrogen fixers i.e. they use energy derived from
photosynthesis to fix atmospheric nitrogen. Methods have been developed for mass
production of algal biofertilizer and rice growers in many parts of the world have already
started using these algae. Recent researches have shown that algae also help to reduce
soil alkalinity and this opens up possibilities for bioreclamation of such inhospitable
environments. BGA also secretes hormones.
7. Mycorrhizae (Nutrient mobilizing bio-fertilizers): VMA the symbiotic association

between plant roots and fungal mycelia is termed as mycorrhizae (Fungal roots).
Mycorrhizae fungi infect and spread inside the root system. They possess special structures
known as vesicles and arbuscles. The arbuscles help in transfer of nutrients from the fungus
to the root system and the vesicles, which are sac like structure stores P as phospholipids.
Mycorrhizae fungi increase root absorbing surface and reaches outside the root depletion
zones. It directly translocates the nutrients like Phosphorus, Zn, Cu, K, Mn and Mg from the
soil to the root cortex. Imp. crops associated with these fungi are wheat, Maize, Millets,
Beans, Potatoes, Soybeans, Tomatoes, Grapes, Apples, Banana, Sugarcane, Castor, Tobacco,
Tea, Coffee, Cocoa and Rubber.
Methods of Biofertilizer application:

Biofertilizer can be applied mainly by following three methods.
1. Seed treatment: The bioferlizer are mixed with water and slurry is prepared. Required amount
of seed is mixed properly with the slurry in such a way that there will be a thin and complete
coating of biofertilizer on the seed. The treated seed should be dried under the shade and then
sown in the field preferably in afternoon.
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2. Root treatment: The crops which are grown from seedling, the root of these seedlings
should be dipped in the biofertilizer solution for half an hour and then the seedling will be
transplanted in the main field. Seedling root dip is highly effective for vegetable seedling,
sugarcane stem cutting, potato tuber cutting as well as for rice seedling also.
3. Soil treatment: Biofertilizer @ 10 kg/ha is required for effective and efficient nutrient
management. The biofertilizer is distributed in the field uniformly. On the other hand required
quality of biofertilizer should be incubated with FYM for 24 hours and applied in the field for
even and effective distribution.
Advantages of biofertilizer application:
1. It is low cost input for crop production
2. It is a pollution free input.
3. It is an energy conserving input in agriculture.
4. It is helpful for quicker decomposition.
5. It maintains soil health without creating any environmental pollution.
6. This input reduces the underground water pollution
7. It secretes some hormone and growth regulator which indirectly helpful for higher crop
production.
8. Plant nutrient release from biofertilizer available to the plant slowly.
9. It secretes some antibiotic which reduces crop diseases.
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RESTRICTIONS TO NUTRIENT USE IN ORGANIC FARMING
Nutrient Management
 Sufficient quantities of biodegradable material of microbial, plant or animal origin
produced on organic farms shall form the basis of the nutrient management programme
to increase or at least maintain its fertility and the biological activity within it.
 Fertilization management should minimize nutrient losses. Accumulation of heavy
metals and other pollutants shall be prevented.
 Non synthetic mineral fertilisers and brought-in bio fertilisers (biological origin) shall be
regarded as supplementary and not as a replacement for nutrient recycling.
 Desired pH levels shall be maintained in the soil by the producer.
 The certification programme shall set limitations to the total amount of biodegradable
material of microbial, plant or animal origin brought onto the farm unit, taking into
account local conditions and the specific nature of the crops.
 The certification programme shall set procedures which prevent animal runs from
becoming over manuring where there is a risk of pollution.
 Mineral fertilizers shall only be used in a supplementary role to carbon based materials.
Only those organic or mineral fertilizers that are brought in to the farm (including potting
compost) shall be used when, the circumstances demand in accordance with Annex 1.
 Permission for use shall only be given when other fertility management practices have
been optimized 25
 Manures containing human excreta (faeces and urine) shall not permitted to prevent
transmission of pests, parasites and infectious agents.
 Mineral fertilisers shall be applied in their natural composition and shall not be rendered
more soluble by chemical treatment. The certification programme may grant exceptions.
These exceptions shall not include mineral fertilisers containing nitrogen.
 The certification programme shall lay down restrictions for the use of inputs such as
mineral potassium, magnesium fertilisers, trace elements, manures and fertilisers with a
relatively high heavy metal content and/or other unwanted substances, e.g. basic slag,
rock phosphate and sewage sludge. All synthetic nitrogenous fertilisers are prohibited.
Products for Use in Fertilising and Soil Conditioning

In organic agriculture the maintenance of soil fertility may be achieved through the
recycling of organic material whose nutrients are made available to crops through the action of
soil micro organisms.
Many of these inputs are restricted for use in organic production. In this annex
"restricted" means that the conditions and the procedure for use shall be subjected to condition.
Factors such as contamination, risk of nutritional imbalances and depletion of natural resources
shall be taken into consideration.
PRODUCT FOR USE IN FERTILIZING AND SOIL CONDITIONINGH
Inputs Condition for use

A. Matter Produced on an Organic Farm Unit
Farmyard & poultry manure, slurry, cow urine Permitted
Crop residues and green manure Permitted
35
Straw and other mulches Permitted
B. Matter Produced Outside the Organic Farm Unit
Blood meal, meat meal, bone meal and feather meal without Restricted
preservatives
Compost made from any carbon based residues Restricted
(animal excrement including poultry)
Farmyard manure, slurry, cow urine (preferably after control Restricted
fermentation and/or appropriate dilution) “factory” farming
sources not permitted
Fish and fish products without preservatives Restricted
Guano Restricted
Human excrement Prohibited
By-products from the food and textile industries of biodegradable Restricted
material of microbial, plant or animal origin without any synthetic
additives
Prohibited for soil
Peat without synthetic additives conditioning
Sawdust, wood shavings, wood provided it comes from untreated wood Permitted
Seaweed and seaweed products obtained by physical processes
extraction with water or aqueous acid and/or alkaline solution Restricted
Sewage sludge and urban composts from separated sources which
are monitored for contamination Restricted
Straw Restricted
Vermicasts Restricted
Animal charcoal Restricted
Compost and spent mushroom and vermiculate substances Restricted
Compost from organic household reference Restricted
Compost from plant residues Permitted

By products from oil palm, coconut and cocoa (including empty
fruit bunch, palm oil mill effluent (pome), cocoa peat and empty
cocoa pods) Restricted
By products of industries processing ingredients from organic
agriculture Restricted
Inputs Condition for use

C. Minerals
Basic slag Restricted
Calcareous and magnesium rock Restricted
Calcified seaweed Permitted
Calcium chloride, Calcium carbonate of natural origin (chalk, limestone,
gypsum and phosphate chalk) Permitted
Mineral potassium with low chlorine content (e.g. sulphate of
potash, kainite, sylvinite, patenkali) Restricted
Natural phosphates (e.g. Rock phosphates) Restricted
Pulverised rock Restricted
36
Sodium chloride Permitted
Trace elements (Boron, Ferrous, Manganese, Molybdenum, Zinc) Restricted
Wood ash from untreated wood Restricted
Potassium sulphate Restricted
Magnesium sulphate (Epson salt) Permitted
Gypsum (Calcium sulphate) Permitted
Silage and silage extract Permitted excluding
Ammonium silage
Aluminum calcium phosphate Restricted
Sulphur Restricted
Stone meal Restricted
Clay ((bentonite, perlite, zeolite) Permitted
D. Microbiological Preparations
Bacterial preparations (biofertilizers) Permitted
Biodynamic preparations Permitted
Plant preparations and botanical extracts Permitted
Vermiculate Permitted
Peat Permitted
“Factory” farming refers to industrial management systems that are heavily reliant on
veterinary and feed inputs not permitted in organic agriculture.
CHOICE OF CROPS AND VARIETIES IN ORGANIC FARMING
Choice of Crops and Varieties

1. All seeds and plant material shall be certified organic. Species and varieties cultivated
shall be adapted to the soil and climatic conditions and be resistant to pests and diseases.
In the choice of varieties, genetic diversity shall be taken into consideration.
2. When organic seed and plant materials are available, they shall be used.
3. When certified organic seed and plant materials are not available, chemically untreated
conventional seed and plant material shall be used.
4. The use of genetically engineered seeds, transgenic plants or plant material is prohibited.
Factors influencing decisions on the selection of crops & cropping system:

Farmers need to answer all the below questions while making decisions for choosing a crop/
cropping pattern. During this decision making process, farmers cross check the suitability of
proposed crop/cropping systems with their existing resources and other conditions. Thereby,
they justify choosing or rejecting a crop/cropping systems. This process enables the farmers to
undertake a SWOT analysis internally which in turn guides them to take an appropriate decision.
1. Climatic factors - Is the crop/cropping system suitable for local weather parameters such
as temperature, rainfall, sun shine hours, relative humidity, wind velocity, wind direction,
seasons and agro-ecological situations?
2. Soil conditions - Is the crop/cropping system suitable for local soil type, pH and soil
fertility?
3. Water:
 Do you have adequate water source like a tanks, wells, dams, etc.?
 Do you receive adequate rainfall?
37
 Is the distribution of rainfall suitable to grow identified crops?
 Is the water quality suitable?
 Is electricity available for lifting the water?
 Do you have pump sets, micro irrigation systems?
4. Cropping system options
 Do you have the opportunity to go for inter-cropping, mixed cropping, multi-
storeyed cropping, relay cropping, crop rotation, etc.?
 Do you have the knowledge on cropping systems management?
5. Past and present experiences of farmers
 What were your previous experiences with regard to the crop/cropping systems
that you are planning to choose?
 What is the opinion of your friends, relatives and neighbours on proposed
crop/cropping systems?
6. Expected profit and risk
 How much profit are you expecting from the proposed crop/cropping system?
 Whether this profit is better than the existing crop/cropping system?
 What are the risks you are anticipating in the proposed crop/cropping system?
 Do you have the solution?
 Can you manage the risks?
 Is it worth to take the risks for anticipated profits?
7. Economic conditions of farmers including land holding
 Are the proposed crop/cropping systems suitable for your size of land holding?
 Are your financial resources adequate to manage the proposed crop/cropping
system?
 If not, can you mobilize financial resources through alternative routes?
8. Labour availability and mechanization potential
 Can you manage the proposed crop/cropping system through your family labour?
 If not, do you have adequate labours to manage the same?
 Is family/hired labour equipped to handle the proposed crop/cropping system?
 Are there any mechanization options to substitute the labour?
 Is machinery available? Affordable? Cost effective?
 Is family/hired labour equipped to handle the machinery?
9. Technology availability and suitability
 Is the proposed crop/cropping system suitable?
 Do you have technologies for the proposed crop/cropping system?
 Do you have extension access to get the technologies?
 Are technologies economically feasible and technically viable?
 Are technologies complex or user-friendly?
10. Market demand and availability of market infrastructure
 Are the crops proposed in market demand?
 Do you have market infrastructure to sell your produce?
 Do you have organized marketing system to reduce the intermediaries?
 Do you have answers for questions such as where to sell? When to sell? Whom
to sell to? What form to sell in? What price to sell for?
 Do you get real time market information and market intelligence on proposed
crops?
11. Policies and schemes
 Do Government policies favour your crops?
 Is there any existing scheme which incentivises your crop?
 Are you eligible to avail those benefits?
12. Public and private extension influence
 Do you have access to Agricultural Technology Management Agency (ATMA)/
Departmental extension functionaries to get advisory?
 Do you know Kissan Call Center?
38
 Do you have access to KVKs, Agricultural Universities and ICAR organizations?
 Do you subscribe agricultural magazines?
 Do you read agricultural articles in newspapers?
 Do you get any support from input dealers, Agribusiness Companies, NGOs,
Agriclinics and Agribusiness Centers?
13. Availability of required agricultural inputs including agricultural credit
 Do you get adequate agricultural inputs such as seeds, fertilizers, pesticides, and
implements in time?
 Do you have access to institutional credit?
14. Post harvest storage and processing technologies
 Do you have your own storage facility?
 If not, do you have access to such facility?
 Do you have access to primary processing facility?
 Do you know technologies for value addition of your crop?
 Do you have market linkage for value added products?
 Are you aware about required quality standards of value added products of
proposed crops?
39
INTEGRATED DISEASE AND PEST MANAGEMENT
Introduction:-
The use of synthetic chemicals to manage pests has a number of disadvantages which
cause environmental pollution, phytotoxicity, ground water contamination and adversely affect
the soil and its biotic environment. Indiscriminate use of synthetic pesticides resulted in
insecticide resistance, resurgence and accumulation of pesticide residues in food, fruits and
vegetables.
Integrated pest management (IPM) means the suitable combination of all
preventive, cultural, mechanical and biological methods for minimizing infestation of pest below
the economic injury level. It favours greater use of all ecofriendly practices like natural
pesticides, beneficial insects, birds and special cultivation practices.
Integrated pest management measures are either preventive or curative. Control of insect
pest relies on understanding of the pest life cycle, behavior and ecology. It involves natural
enemies, host resistance and cultural practices.
A. CULTURAL METHODS
Cultural control is just a modification or manipulation of the environment to the disfavour
of pests by disrupting their reproductive cycles, eliminating their foods, destroying their weed
hosts or making the environment more favourable for predators, parasitoids and antagonists. The
important cultural practices suitable for organic production to reduce the severity of insects, pests
and diseases are as follows.
1. Tillage operation :-
Plowing or hoeing helps to expose stages of soil inhabiting insects to sun or
predatory birds. Earthing up of soil in sugarcane reduces seedling borer infestation.
2. Field and plant sanitation: -
Regular removal of weeds, pest-affected plant parts, crop stubbles and their
destruction will eliminate the sources of infestation of the diseases and pests. Distraction
of bored shoots and fruits of brinjal, okra prevents further build up of the pest population.
Many virus diseases like leaf curl, bud and stem rot of tomato, groundnut and sun flower
can be minimized by uprooting the infected plants.
3. Crop rotation :
Growing of a non host crop after a host crop of the pest will break the breeding cycle of
pest species and reduce their population. Like wise, crop rotation prevents the build up
of plant pathogen in soil. Rotation of rice with corn or peanut reduce the incidence of rice
diseases like leaf blast, bacterial leaf blight and insect pests like rice stem borer, brown
plant hopper.
4. Growing of pest resistant varieties :
Certain varieties of crops are less damage or less infested than other by insects.
The resistant varieties have physical and physiological features, which enable to avoid
pest attacks. i.e.
Crop Tolerant / Resistant variety Pest/Disease
Cotton L.K.861, Kanchana White fly
L-603, L-604, Jassids
Narsimha Helicoverpa
Groundnut Vemana, Tirupathi, ICGS-11 Bud rot
Kadiri, ICGS-10 Leaf spot
40
ICGV-86325 Multiple resistant to pests & diseases
Red gram ICPL-332 (Abhaya) Pod borer
Castor JI-144 Capsule borer
5. Trap cropping
Trap crops are those crops, grown between the main crop to attract the harmful insect
and the insect attacking trap crop can be killed by various method. For. e.g. cotton ball
worm (Heliothis), is a insect pest of cotton lays down its eggs on maize crop, therefore
when a few rows of maize are sown in the cotton field, the eggs are laid on maize, which
can be destroyed. Trap crops can also be used for trapping various nematodes. Some
crops are more preferred by the pests for feeding and egg laying are grown as trap crops
on the bunds of the main crop or 1 row after 10 rows. Removal and destruction of egg
masses and small larvae from trap crop reduce the pest population
Crop Pest Trap crop
Cotton, Groundnut Spodoptera Castor, sunflower
Cotton, chickpea, pigeonpea Helicoverpa Merigold
Sesamum Red hairy cater pillar Cowpea
Green gram Red hairy cater pillar Sunn hemp
6. Water management :
Flooding of field whenever possible; kills root grubs, termites and soil borne plant
pathogens. Draining of water for a few days in paddy fields supprss brown plant hopper
population. The scab of potato is suppressed by irrigating potato at the time of tuber
formation. Wet weather disease such as halo-blight and anthracnose of beans, early blight
and charcoal rot of potatoes can be checked by furrow rather that sprinkler irrigation.
Overhead sprinkler irrigation in potato effectively controlled potato moth.
7. Adjusting time of sowing :
The simultaneous sowing of crops in a locality helps in reducing pest damage.
Many a times early sown crops escape pest attack i.e. Jowar crop sown before the end of
June months usually escapes attack by shootfly.
8. Intercropping :- Lower incidence of insect pests were found on legumes intercropped
with maize. Intercrops of clover, spinach, beans and tomato reduced the incidence of
Brevicoryne brassicae and Plutela xylostella in cabbage substantially.
9. Strip cropping :- Intervening strip of non-suitable crop prevent movement of insect pest
from one strip of a crop to another. Also adjacent strips share unspecialized natural
enemies which would move when insect pests build up on the neighbouring strips.
B. MECHANICAL METHODS :
1. Removal of affected plants or plant parts :- The virus affected diseased plants should
be
removed from the field to prevents the transmission of disease to other plants.
2. Collection & destruction of egg masses and larvae :- Collect the egg masses and larvae
from the field and destroy them to minimize the pest load.
3. Use of phenomones and light traps :
Sex pheromones are mostly emitted by female insects to attract the male insect
for matting. Such chemical compounds can be prepared in the laboratory and make
available as lures for use in traps. These pheromones & also light traps attract the insects
in large numbers to the traps, where they get trapped and killed. Pheromones are non
41
toxic, species specific, safe to other organisms, plants and environment. Generally at least
5 traps/ha are recommended for monitoring for each pest species.
4. Use of yellow sticky traps :
It is used to monitor aphids and white fly. Different species of insect are attracted by diff.
colour. The results indicated that yellow plastic plates coated with insecticide were
effective in controlling leaf miner.
5. Erecting bird perchase :
Bird perches helps in attracting birds, keep water in small bowl and spread cooked yellow
rice to attract insectivorous birds. Install dried twigs in the field above the crop height to
provide shelter to the birds. During rest, birds predate larvae or moth available on the
crop.
6. Soil solarization :
Soil solarization by mulching the soil with polythene cover for 3-4 weeks during summer
months results in killing of soil borne pathogens and weed seeds.
7. Use of nylon net
Growing of vegetable nurcery under nylon net drastically reduces pest population and
virus/ mycoplasma diseases by preventing the entry of vectors.
8. Hot water treatment :
For the control of nematode problem in planting stock of banana suckers soaked in hot
water for 25 minutes at 550 C temperature.
BIOLOGICAL METHODS
Biological control means “The utilization of any living organisms for the control of
insect-pests, diseases and weeds. This means use of any biotic agent for minimizing the pest
population either directly or indirectly. Conservation of these biotic agents in the field or
multiplying in the laboratory and releasing in the fields is called biological control.
ADVANTAGES OF BIOLOGICAL CONTROL
1. Bio-control is exercised in a wide range of area and it is safe for human as well as animal
health.
2. Application of biotic agent is easy and possible even in inaccessible areas like forests,
tall trees, podns, rivers, lakes, revines etc.
3. The bio agents survive in nature till the pests is prevalent and self perpetuating in nature.
4. There is no need for any special equipments like sprayer, duster except for some
microbial preparation
5. No waiting period is required for harvesting of the crops.
6. Biological agents like parasitoids and predators, etc may be multiplied at farmer’s level.
7. This method is very economical ones the method is developed, it is usually free of
charges for the farmers.
Some of the important bio-control agents are,
1. Predators: The predators are feeding several of the insect-pests during their life cycle
and hold a key role in minimizing pest population under field conditions. The common
predators are birds, spiders, dragonflies, ladybird beetles, ground beetles, ants,
chrysoperla etc; are helps to control sucking pests, pod borer eggs and larvae i.e.
42
Sr. Predators Pest controlled
No.
1. Chrysoperla Soft body insects like aphids, White hay, leaf hoppers,
thrips etc.
2. Lady bird Aphids, mealy bugs
beetle
3. Spiders Insects
2. Parasitoids : These insects are always require passing at least one stage of their life cycle
inside the host. The tiny adults of parasitoids search for the host eggs and parasitise them,
i.e. they lay their own eggs within the egg of the pests. On haching, the parasitoid larva
feed on the embryonic content of egg. Thus kill only one host insect during their life.
However, due to their high multiplication rate they are of vital importance in the bio-
control agents. For ex.
Crop Pest Parasitoids Dosage/ha

Cotton Boll warms Trichograma chilonis 1,50,000
Sugarcane Early shoot borer, --“-- 50,000
stock borer
Paddy, Maize stem borer T. japonicum 50,000
3. Biological chemicals :
The pesticides derived from living organisms are biopesticides. These products
are more selective, eco-friendly and leave no toxic residues in the environment. The
Identification of natural chemicals open new era of pest control. These chemicals do not
kill the insects, but either attract, repel or modify their usual behaviour. Behaviour
modifying chemicals which reduce matting frequency or release large numbers of sterile
insects, control pests biologically by reducing their numbers.
Biochemical Pests Action
1. Nim oil Grass hopper, leaf minor, white Azadiractin acts as a repellent
flies, scales, mealy bugs pod borer, antifident (Azadirecta indica)
moth etc.
2. Nicotin White flies, Aphids, Jassids, Nicotin sulphate acts as a contact
sulphate Helicoverpa poison and fumigant
3.Pyrethrum/ Ants, aphids, fliees, ticks The trade name pyrenone is a contact
pyrethrins poison act as pyrethroids
4. Limonene Pests of pet animals such as fleas, Trade name d-limonene and linalool
lice, mites, ticks etc. extracted from orange or citrus fruit-
peels act as contact and fumigant
4. Microbial insecticides: These products are obtained from micro organisms such as
bacterium, soil borne actinomytes and fungal pathogens. The insecticidal crystal proteins
produced by the bacterium, Bacillus thuringiensis kurstaki are effective against
lepidopterous pest species. These toxins are very specific in their action, easily
biodegradable and being stomach poisons, safe for non-target organisms they are as
follows.
No. Bio control agent Crop Pest/ disease Remarks
1. Trichoderma Tomato, chille, Root rot, stem rot, Fungal antagonists,
harzianum Brinjal, G.nut blight, damping-off, soil treatment
Trichoderma viridae wilt, nematodes
2. Pseudomonas Banana Tomato Wilt Sucker Treatment
florescenes Potato Wilt, white rot Soil treatment
43
Chilli Tuber rot Seed treatment
Fruit rot Seed &
Die back Seedling treatment
3. Bacillus Cotton Cabbage, Lepidopterous pests Foliar application
thurengensis Tomato, Gram etc.
4. Verticillum lecanii Cotton, Vegetable Aphid, whitefly --“--
crops
5. Beauveria bassiana Gram, Tobacco Pod borer, cater pillar, Spray application
thmps
Cotton aphids, mealybugs
tomato
6. Nuclear Chickpea, Maize, Heliothis spodoptera Spray the extraction of
polyhedrosis viruses sunflower pigeon pea 250 crushed larve/ha
(NPV) Granylosis
Viruses (GV)
Benefits of using bio-control agent

1. They increase the productivity agricultural produce
2. Various beneficial organisms are conserved.
3. They are eco-friendly
4. They are safe both for human and environment
5. They have more export avenues.
Bio-pesticide :- Biopesticide can be defined, as these are certain type of pesticides derived from
natural materials as animals, plants bacteria and certain minerals, which are known for their
qualities of bio-rationality, bio-deterioration and safe to environment. For e,g. Canola oil and
baking soda have pesticidal application and considered as bio-pesticides. Bio-pesticides can be
classified under the following main categories namely, Micro organisms, Macro organisms,
Natural products Semio chemicals, and Genes.
Some examples of Bio-pesticides :-

1. Micro organisms :- Bacillus thuringiensis strains, Pseudomonas fluorescens,
Trichoderma harzianum and Trichoderma viride.
2. Macro organisms :- Adalia bipunctata (Ladybug beetle) and Trichogramma brassicae.
3. Natural products :- Abamectin, Azadirachtin (Neem), Gibberlic acid and spinosad.
4. Different parts of the neem tree can affect more more 200 insect species and some
mematodes, fungi, bacteria and viruses. Neem contains several active chemical, which
work in diff. ways, as a result it is very difficult for any insect to develop resistance to
neem. The most well known chemical in neem is azadirachtin. Nine neem limonoids
have been found effective to block insect growth. Among these azadirachtin, salannin,
meliantriol, and nimbin are most significant. Neem is effective against grass hopper,
leaf hopper, Leaf minor. Neem is fairly good in managing beetle, aphids, white flies.
Neem shows considerable potential for controlling pests of stored products. In the
traditional practice, neem leaves are mixed with grain kept in storage for 3-6 months.
5. Semio chemical :- Sex pheromones
6. Genes :- Bacillus thuringiensis genes and Class II EPSP synthase genes.
Types of Microbial Bio-pesticides

i) Bacterial Bio-pesticides
ii) Fungal Bio-pesticides
iii) Viral Bio-pesticides
44
S.N Category Products Target pest Major crops
1. Bacteria Bacillus thuringiensis Lepidoptera Maize, vegetables,

Bacillus subtilis Mosquitoes, Fties soybean, groundnut,
Pseudomonas fluorescens Fungal pathogens wheat, peas,
Fungal pathogens oilseeds, Rice
2. Fungi Tiichoderma viride Fungal pathogens Wheat, rice, pulses,
Trichodenrta harsonum vegetables, and
Tnchoderma hamatum spices
Beauvena bassiana insect pests such as Putees oilseeds,
Verticillium focanii both/forms, white spice, and vegetables
Metorhizium anisopiile flies, root grubs, tea
mosquito bugs.
3. Viruses Nuclear polyhedrons viirus American Bio worm, Sunflower,

(NPV) tobacco caterpillar Vegetables
and shoot borer
Method of application of bio-pesticides

a) Seed Treatment
1. Prepare 5% jaggery solution by boiling 500 gm of jaggery in 10 litres of water for 15-20
minutes. Depending on the quantity of seeds to be treated sufficient solution has to be
prepared.
2. The solution has to be cooled.
3. Open the pack of bio-pesticide and mix the contents in the above solution. The general
recommendation is l0 gm of bio-pesticide/kg of seed.
4. Heap the seeds to be treated on a polythene sheet and the bio-pesticide solution is poured
over the seeds and mixed thoroughly.
5. Dry the seeds in shade and sown immediately.
b. Nursery bed
1. One kilogram of bio-pesticide is mixed with 100 kilograms of good quality soil. Forest
soil can also be used. In areas where forest soil is not available, 30 kg of well rotten dung
can be mixed with 70 kg of soil to prepare a good soil mixture.
2. The soil mixture can be used as a nursery soil or it can be mixed with the nursery bed of
size 10 square meters.
c. Soil drenching
1. Prepare a solution by adding 10 gram of bio-pesticide in a litre of water and stir the
solution well.
2. Using a rose can to drench the soil with the solution.
d. Seedling dip
1. Prepare a solution by adding 10 grams of bio-pesticide in a litre of water.
2. Dip the seedlings in this solution for 30 minutes.
e. Soil application
1. A mixture is prepared by adding 5 kilograms of bio-pesticide and 100 kilograms of well
rotten cattle dung or farm yard manure (FYM).
45
Advantages of biopesticides :-
1. Biopesticides are less toxic than conventional pesticides
2. It avoids environmental pollution.
3. Biopesticides generally affect only the target pest and closely related organisms.
4. It helps in ecological management of soil
5. When used as a component of Integrated Pest management programme, biopesticides can
greatly decrease the use of conventional pesticides, while the crop yield remain high.
5. Mineral Insecticides
Sulphur : Sulphur is the oldest known pesticide & currently it is used. It can be used as dust,
wettable powder, paste or liquid for control powdery mildews, rusts, leaf blight etc. Sulphur
damage the plants, when it is applied in hot (above 900 F) and dry weather. Do not use
sulphur where recently oil compound have been sprayed, it reacts with the oils to make a more
phytotoxic combination.
46
INTEGRATED WEED MANAGEMENT
Introduction:
Increased use of herbicides have resulted many problems. The environment safely has
been doubted with increased pollution hazards. That apart, weed species are developing
resistance to chemical toxicants. In India, continuous use of isoproturan in wheat crop has
resulted in the development of resistance in phalaris minor. More over there is also problem of
resurgence of weeds. In organic farming weeds can be managed by the following methods;
It is the suitable combination of preventive measures, mechanical, cultural, biological
and chemical method of weed control for minimizing weed growth and population and maintain
them below level of economic injury to the crop with minimum damage to the environment.
Considering the requirement of organic farming system and population dynamics of the
weed species following methods are adopted for effective weed management.
A: Preventive methods:
The preventive measures consist of the following :
1. Use clean seed (i.e. free from weed seeds)
2. Use well decomposed cow dung or compost.
3. Cut weeds before seeding.
4. Remove weed growth.
5. Farm implements and machinery’s should be properly cleaned before using.
6. Do not use soil/sand of weed-infested area.
7. Nursery stock should be free from weeds.
B: Cultural methods or Agronomical methods
Several cultural practices are employed for creating favourable condition for the crop.
These practices if used properly help in controlling weeds. Cultural methods, alone cannot
control weeds, but, help in reducing weed population. They should, therefore, be used in
combination with other methods. In cultural methods, tillage, fertilizer application and irrigation
are important. In addition, aspects like selection of variety, time of sowing, cropping system,
cleanliness of the farm etc., are also useful in controlling weeds.
1. Field preparation
 The field has to be kept weed free
 Flowering of weeds should not be allowed
 This helps in prevention of build up of weed seed population.
2. Summer tillage
 The practice of summer tillage or off-season tillage is one of the effective cultural
methods to check the growth of perennial weed population in crop cultivation.
 Initial tillage before cropping should encourage clod formation. These clods, which have
the weed propagules, upon drying desiccate the same. Subsequent tillage operations
should break the clods into small units to further expose the shriveled weeds to the hot
sun.
3. Mulching
 Mulch is a protective covering of material maintained on soil surface.
 Mulching has smothering effect on weed control by excluding light from the
photosynthetic portions of a plant and thus inhibiting the top growth.
47
 It is very effective against annual weeds and some perennial weeds like Cynodon
dactylon.
 Mulching is done by dry or green crop residues, plastic sheet or polythene film.
 To be effective, the mulch should be thick enough to prevent light transmission and
eliminate photosynthesis.
4. Solarisation
 This is another method of utilisation of solar energy for the desiccation of weeds.
 In this method, the soil temperature is further raised by 5-10ºC by covering a pre-soaked
fallow field with thin transparent plastic sheet.
 The plastic sheet checks the long wave back radiation from the soil and prevents loss of
energy by hindering moisture evaporation.
5. Stale seedbed
 A stale seedbed is one where initial one or two flushes of weeds are destroyed before
planting of a crop.
 This is achieved by soaking a well prepared field with either irrigation or rain and
allowing the weeds to germinate.
 At this stage, a shallow tillage or non- residual herbicide like paraquat may be used to
destroy the dense flush of young weed seedlings.
 This may be followed immediately by sowing. This technique allows the crop to
germinate in almost weed-free environment.
6. Blind tillage
 The tillage of the soil, after sowing a crop, before the crop plants emerge is known as
blind tillage
 It is extensively employed to minimize weed intensity in drill sowing crops where
emergence of crop seedling is hindered by soil crust formed on receipt of rain or irrigation
immediately after sowing.
Merits of cultural method
1. Low cost for weed control 2. Easy to adopt
3. No residual problem 4. Technical skill is not involved
5. No damage to crops 6. Effective weed control
7. Crop-weed ecosystem is maintained
Demerits of cultural method
1. Immediate and quick weed control is not possible
2. Weeds are kept under suppressed condition
3. Perennial and problematic weeds cannot be controlled
4. Practical difficulty in adoption
C: Mechanical methods:
Mechanical or physical methods of weed control are being employed ever since man
began to grow crops. The mechanical methods include tillage, hoeing, hand weeding, digging,
cheeling, sickling, mowing, burning, flooding, mulching etc.
48
1. Tillage
 Tillage removes weeds from the soil, resulting in their death
 It may weaken plants through injury of root and stem pruning, reducing their
competitiveness or regenerative capacity
 Tillage also buries weeds
 Tillage operation includes ploughing, discing, harrowing and levelling which is used to
promote the germination of weeds through soil turnover and exposure of seeds to
sunlight, which can be destroyed effectively later
 In case of perennials, both top and underground growth is injured and destroyed by
tillage.
2. Hoeing
 Hoe has been the most appropriate and widely used weeding tool for centuries
 It is however, still a very useful tool to obtain results effectively and cheaply
 It supplements the cultivator in row crops
 Hoeing is particularly more effective on annuals and biennials as weed growth can be
completely destroyed
 In case of perennials, it destroyed the top growth with little effect on underground plant
parts resulting in re-growth.
3. Hand weeding
 It is done by physical removal or pulling out of weeds by hand or removal by tools called
Khurpi, which resembles sickle
 It is probably the oldest method of controlling weeds and it is still a practical and efficient
method of eliminating weeds in cropped and non-cropped lands
 It is very effective against annuals, biennials and controls only upper portions of
perennials.
4. Digging
 Digging is very useful in the case of perennial weeds to remove the underground
propagating parts of weeds from the deeper layer of the soil.
5. Cheeling
 It is done by hand using a cheel hoe, similar to a spade with a long handle.
 It cuts and shapes the above ground weed growth.
6. Sickling and mowing
 Sickling is also done by hand with the help of sickle to remove the top growth of weeds
to prevent seed production and to starve the underground parts.
 It is popular in sloppy areas where only the tall weed growth is sickled leaving the root
system to hold the soil in place to prevent soil erosion.
7. Mowing
 It is a machine-operated practice mostly done on roadsides and in lawns
8. Burning
 Burning or fire is often an economical and practical means of controlling weeds.
49
 It is used to a. Dispose of vegetation b. Destroy dry tops of weeds that have matured c.
Kill green weed growth in situations where cultivations and other common methods are
impracticable.
9. Flooding
 Flooding is successful against weed species, sensitive to longer periods of submergence
in water.
 Flooding kills plants by reducing oxygen availability for plant growth.
 The success of flooding depends upon complete submergence of weeds for longer
periods.
Merits of mechanical/ physical methods
 Oldest, effective and economical method
 Large area can be covered in shorter time
 Safe method for environment
 Does not involve any skill
 Weeding is possible in between plants
 Deep rooted weeds can be controlled effectively
Demerits of physical methods
 Labour consuming
 Possibility of damaging crop
 Requires ideal and optimum specific condition
E: Biological methods
This method involves utilization of natural enemies for the control of certain weeds. This
can be achived by direct or indirect action of biological control agents. In direct action, firstly
the bio control agent bores into plant, weakens its structure which leading to its collapse and
consumes as food and destroys the vital plant parts. In indirect action the bio control agent
reserves the competitive ability of weed over other plants and enhances the condition favorable
for plant pathogens.
E1: INSECTS:
For bio-control of weeds, the insect selected should specifically attack on the targeted
weed without harming the other plants.
S.N. Weed species Bio-agent Remarks
1. Prickly pear cactus Cactoblastis cactorum By leaf feeding
beetle
2. Water hyacinth N. bruchi By leaf eating grass
hopper
3. Parsitic weed Fusarium oxysporium fungus and fly Fungus & Insects
Orobanche ‘sp. (sipha maidis) & Aphid insects both are used
Other
i. Lantana camera was controlled by two beetles viz., Octotoma scabripennis and Uroplata
giraldi
ii. Prickly pear weed (Opentia spp) was controlled by Cochineal insects (Dactylopius
tomentosus)
iii. Alligator weed controlled by flea beetle
Fish :- Common carp and Chinese carp control aquatic weed.
50
Mannals :- Manetee or sea-cow is very effective in controlling water hyacinth.
Snails :- Marisa sp. and other fresh water snails feed on submerged weeds like cat tail and algae
Fungi :- Water hyacinth can be controlled by Rhizoctinia blight
Mites :- A spider mite is found effective in controlling prickly pear.
E 2 : PLANT PATHOGENS
The active ingredient in a bio-herbicide is a living organism, mostly a micro organism.
A herbicide made of mycelia fragments or spore of fungi is called mycoherbicide. This
technique holds promise because reduced quantities of spores are needed, when seedlings are
small and emerging
Mycoherbicide Fungus used Weed controlled
De vine Phytophthora palmivora Milk weed vine
Velgo Colletotrichum coccodes Velvet leaf
Collego Wettable powder containing fungal spores of Joint vetch (Aeschynomone sp.)
Colletotrichum gloesporiodes in rice fields. The bioherbicide
causes stem and leaf blight in
the weed
Bipolaris A suspension of fungal spores of Bipolaris Johnsongrass (Sorghum
sorghicola halepense)
Biolophos A microbial toxin produced as fermentation Non specific, general
product of Streptomyces hygroscopicus vegetation.
F: Allelopathy :
Inter-weed-competition determined by allelopathy can be manipulated in the natural
control of weeds. Natural compounds released by some platns inhibit or prevent the grouth of
nearby plants. Merigold flowering plant is found to suppress the growth of parthenium. Thistle
exudation inhibits the growth of oats. Wheat, oats & peas suppress the growth of Chenopodium
album. The crop residues from alfalfa, sunflower, wheat, corn and soybean are toxic to weeds.
G. Eradicative methods:
It is the complete elimination of all the live plant parts including seeds from an area.
Deep digging and hand weeding are the most useful methods to remove weeds completely.
However, these have to be adopted in a limited area.
51
OPERATIONAL STRUCTURE OF NPOP
The National Programme for Organic Production (hereinafter referred to as ‘NPOP’)

proposes to provide an institutional mechanism for the implementation of National Standards for
Organic Production (NSOP).
The aims of the NPOP, include the following:
1. To provide the means of evaluation of certification programme for organic agriculture

and products (including wild harvest, aquaculture, live stock products) as per the
approved criteria.
2. To accredit certification programmes of Certification Bodies seeking accreditation under
this programme.
3. To facilitate certification of organic products in conformity with the NSOP.
4. To facilitate certification of organic products in conformity with the importing countries
organic standards as per equivalence agreement between the two countries or as per
importing country requirements.
5. To encourage the development of organic farming and organic processing.
SCOPE
The NPOP include the following:

1. Policies for development and certification of organic products as notified by the
Department of Commerce from time to time
2. National standards for organic products and processes.
3. Accreditation of certification programmes to be operated by Certification
Bodies.
4. Certification of organic products.
Operational Structure of National Program for Organic Production:-
Department of Commerce
{National Standards for Organic Production (NSOP)}
National Steering Committee (NSC))

{(Members appointed by the DoC)}
Technical Committees (TC)

{(for review of NSOP, accreditation criteria, procedures for inspection and certification
agencies)}
APEDA
National Accreditation Board (NAB)

52
Evaluation Committee ( EC )
Certification Bodies
Producers
Exporters
Processors
OR
Govt of India
MOC MOA
Ministry of commerce Ministry of Agriculture
NSOP NAPP
Nation standard for National Accredidation
Organic production policy and programme
NSC NPOP
National steering committee for
National programme for organic
Production member appointed by MOC
Technical committee for APEDA

review of NSOP, Accreditation Agriculture processed food
Criteria, inspection, and Products and export
Certification Agency Development Authority
NAB
Evaluation committee (EC)
Inspection & Certification Agencies
Farmers Operations Processors
53
ORGANIZATIONAL SET UP
Details of the organizational set-up of the NPOP are given below:

1. Department of Commerce (DOC)
The National Programme for Organic Production shall be operated under the overall guidance
and directions of the Department of Commerce, Government of India. The Department of
Commerce shall act as the Apex body of the NPOP.
2. National Steering Committee (NSC)
The Department of Commerce shall constitute an apex policy formulation committee called the
National Steering Committee to be headed by Commerce Secretary. The Commerce Secretary
may nominate any other officer to chair the NSC meeting. The NSC shall be responsible for the
implementation and administration of the NPOP. The NSC shall be serviced by APEDA. The
members of the NSC shall be drawn from the Department of Commerce, Ministry of Agriculture,
Ministry of Textiles, Department of Animal Husbandry, Dairying & Fisheries, Ministry of Food
Processing Industries, Ministry of Science & Technology, Ministry of Rural Development,
Ministry of Environment & Forest, APEDA, Marine Products Export Development Authority
(MPEDA), Commodity Boards (such as the Tea Board, Spices Board, Coffee Board, Food Safety
and Standards Authority (FSSAI) and other government and private organizations having
experience in organic farming and production. The members of Ministries shall be the Ex-officio
members of the NSC.
The responsibilities of the NSC shall include the following:
1. Approving procedures for implementation of the NPOP, which would include the
NSOP, Accreditation policy and procedures as well as the regulations for use of the
Certification Trade Mark “India Organic Logo”.
2. Delegating responsibility of implementing the NPOP.
3. Constituting the National Accreditation Body (NAB).
4. Constituting Technical Committee(s) and such other committees as deemed
appropriate for the implementation of the NPOP.
5. Take decisions on the proposals placed by various committees set up by NSC.
The NSC shall meet at least once a year to review the functioning of the NPOP and take
decisions on various policy matters concerning the implementation and functioning of the NPOP.
The quorum for such a meeting shall be 30% of the total strength.
The NSC shall also appoint such sub-committees, as it deems fit, for the smooth and efficient
functioning and implementation of the NPOP.
The NSC shall review and amend the NPOP from time-to-time.
3. National Accreditation Body (NAB)
The NAB shall be serviced by APEDA. The NAB shall consist of members representing
Department of Commerce, Ministry of Agriculture, FSSAI, MPEDA and various Commodity
Boards (such as the Tea Board, Spices Board, Coffee Board). The Additional Secretary
(Plantations) shall be the Chairman of the NAB.
The NAB shall meet as and when required for review of the Certification Bodies.
The responsibilities of the NAB shall include:
1. Drawing up procedures for the evaluation and accreditation of the certification
programmes of the Certification Bodies
2. Formulating procedures for evaluation of the Certification Bodies
3. Accreditation of the Certification Bodies
4. Constituting an Evaluation Committee
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5. Any other responsibilities assigned by NSC from time to time
6. The quorum for NAB meeting shall be 30% of the total strength.
4. Agricultural and Processed Food Products Export Development Authority (APEDA)
APEDA shall function as the Secretariat for the implementation of the NPOP. The
responsibilities of APEDA, as a Secretariat, shall include the following:
1. Take steps for the implementation of the decisions of the NSC, NAB and the
Committees constituted under the NPOP.
2. Organize and convene all the meetings under NPOP
3. Convene the various committees constituted under the NPOP.
4. Evaluation of the Certification Bodies
5. Investigation of complaints received from the importing countries
6. Initiate any other multilateral issues pertaining to equivalence etc. that would
promote the export of organic products.
7. Receive and screen applications from the applicant bodies and coordinate and
arrange their evaluations
8. Shall issue necessary implementation guidelines to the accredited Certification
Bodies for inspection and certification from time to time
9. Any other functions assigned by the NSC/NAB from time to time
APEDA shall meet the requirements of ISO 17011 for accreditation of Certification Bodies
under the NPOP.
5. Technical Committee
The NSC shall constitute various Technical Committee(s) comprising of experts drawn from
relevant field/organizations to formulate various technical standards, suggests amendments /
changes in the existing standards, review the standards from time to time and to advise the NSC
on relevant issues pertaining to organic sector.
6. Evaluation Committee (EC)
The NAB shall constitute an Evaluation Committee to evaluate the implementation of
certification programme of the Certification Bodies. The NAB shall draw a panel of experts
qualified in the field of agricultural sciences or any related field of food industry. These experts
shall be drawn from organizations that are not involved in the certification activities and shall
sign a contract of confidentiality with APEDA. The experts shall have required training in audit
procedures. The Certification Body shall not be evaluated by the same committee for more than
two consecutive years.
An Evaluation Committee shall be drawn from this panel of experts and shall comprise of
minimum of three experts. Two experts shall constitute the quorum. Such Evaluation Committee
will evaluate the Certification Body at least once in a year and shall submit the following
documents to APEDA after completion of the evaluation:
1. Conformity /non-compliance report
2. Observations
3. Recommendations
4. Supporting documents
APEDA shall review the report(s) of the Evaluation Committee and submit its assessment report
and present it, along with its recommendations, to the NAB for accreditation decision.Any
deviation from the report of the Evaluation Committee shall be recorded in writing by APEDA.
7. Certification Bodies : Agencies accredited by the National Accreditation Body under NPOP
for certifying organic products. The accredited Certification Bodies shall certify organic
products as per the scope of accreditation approved by the NAB.
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STANDARDS OF ORGANIC FARMING
Quality consideration in organic products:-

Food safety and quality issues are receiving great deal of attention today. Organic
farming does not involve the use of artificial inputs like chemicals either to enrich the soil or to
control insect pest. Organic production system is very strict in this regard. Organic food sales
are rising rapidly. Food habits of consumers are changing all over the world.
Organic food quality and safety:-
1. Organic food is widely believed to be healthier than conventional food.
2. Organic produce is likely to have less agrochemical residues.
3. Organic products are superior in nutrients to conventional products.
4. Children’s diet consisting of organic food have lower probability of neurologic health
risks.
5. Consumption of organic milk is associated with decrease in risk of eczema.
6. There is no risk of any food poisoning or bacterial infection through organic products.
7. Organic farming and organic products do not pose any threat of mycotoxin or phytotoxin
toxicity.
Labeling of organic produce:-
In India trade mark ‘India organic’ is granted on the basis of compliance with the national
standards for organic production (NSOP). This trademark is owned by the Government of India.
The license to use logo is granted only to such manufactures, exporters, and processors whose
products are certified by the accredited inspection and certification agencies.
The label should be attractive, clear, accurate information on the organic status of
product. The label for organic and conventional product should be distinguishable by different
colour labels.
The detail like name of product, quality of product. Name and address of producers,
Name of certification agency. Certification lot no. etc are given on label
Lot no. is helpful in keeping back the product, particularly the field no. in which it is
grown in case of contamination, lot no should include the crop, country, field number, harvest
date and year.
Standards for organic Farming :-

Standard are rules of the production for organic agriculture. They determine the
production process within the ecological and social environment through, which the product
emerges.
IFOAM Basic Standards (IBS) :-
The International Federation of Organic Agriculture Movements (IFOAM) has produced
a set of international basic standards for organic production and processing (IBS), laid down by
people from many countries. These give guidelines about what organic farming is and how it
should be practised on the farm. International standards are also used to help countries set their
own standards, which take into account different farming systems. Many countries have an
organic standards authority which lays down national standards and awards a symbol to farms
which have followed the standards. This symbol then allows farmers to market certified organic
produce. This is important, as it ensures that people know that the food which they buy is organic.
Most recently, the Codex Committee on food labeling has debated ‘Draft Guideline for
production, Processing, Labeling and Marketing of Organically Produced Foods; adoption of a
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single definition for organic farming by the Codex Alimentarius Commission at its meeting in
June, 1999.
Position of Standard in India :-
Ministry of Commerce, Govt. of India launched the National Programme for Organic
Production (NPOP) in 2000 to declare the standard for organic production, policy on
accreditation system, inspection and certification process, institution of logo. The national
standards deal with conversion requirement, crop production, diversity, nutritional management,
contamination control, animal husbandry, labeling etc. Criteria and procedure for accreditation
of certification and inspection programme have been developed and notified. A National Organic
Log, “India Organic” has also been developed which will be used on certified organic products.
The National Steering Committee (NSC) is monitoring the programme of NPOP.
THE STANDARDS ON DIFFERENT ITEMS ON ORGANIC CROP PRODUCTION

ARE AS UNDER.
Item General principle/ Standards
Choice of crop The seed & plant material should be certified organic
varieties When organic seed & plant material are available, they should be used.
When organic seed & plant material are not available, chemically untreated
conventional seed & plant material shall be used.
When no other alternatives are available, chemically treated seed & plant
material may be used.
The use of genetically engineered seeds, pollen grains, transgenic plants or
planting material is not allowed.
Conversion The establishment of an organic system & building of soil fertility
period requires an interim period called the conversion period.
Plant products produced annually can be certified organic after 12 months of,
Perennial plants after 36 months of organic management.
Diversity of The basis for crop production in gardening, farming & forestry and to
crop production provide a diversity of species while minimizing nutrient losses
Scientific diversity is obtained in time or place in a manner that takes into
account pressure from insects, weeds, diseases, while maintaining soil organic
matter, fertility, and general soil health.
Fertilization Sufficient quantities of biodegradable material of microbial, plant or
policy animal origin should be returned to the soil to increase or at least maintain
its fertility & biological activity Biodegradable material of microbial, plant
or animal origin should be used.
Manures containing human excreta shall not be used.
The accumulation of heavy metals and other pollutants should be avoided.
Mineral fertilizers shall be applied in their natural composition.
Pest, disease Organic farming system should be carried out in such a way that losses
and weed from Pest, disease and weeds are minimized.
management Products used for pest, disease and weed management should be prepared at
farm from local plants, animal, and microorganisms.
Synthetic herbicide, fongicide, insecticide etc. Are prohibited.
Physical method of control is used
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Food processing Any handling and processing of organic products shall maintain quality
and handling and integrity of the product. Organic product shall be protected from co-
mingling with non-organic products.
All products shall be adequately identified through the whole process.
Organic and non-organic products shall not be stored & transported together
except when labeled.
Packing Waste generating packing material should be avoided. It should not
reduce the quality. Packing material should not contaminate food.
The accredited certification programme shall have a policy to reduce the
environmental effect of packaging material.
Labelling Label shall convey clear and accurate information on organic status of the
product. The person or company legally responsible for the production or
processing of the product shall be identified.
Single ingredient products may be labeled as “ Produce of Organic
Agriculture”.
Contamination - All attempts should be made to minimize contamination from outside and
control with in the farm.
Soil and Water Soil and water resources should be handled in a sustainable manner to avoid
conservation erosion, salination, excessive and improper use of water and the pollution of
surface and ground water. Cleaning of land by burning (e.g. slash and burn
and straw burning) should be restricted. Clearing of primary forest for
agriculture (jhuming or shifting cultivation) is strictly prohibited.
Storage and Products integrity should be maintained during storage and transportation of
transport organic products. Organic products must be protected from co-mingling with
non-organic products and must be protected all times from contact with the
materials and substances not permitted for use in organic farming.
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ACCREDITATION IN ORGANIC FARMING:-
Accreditation is a procedure by which an authoritive body gives a formal recognition that

a body or person is competent to carry out specific tasks.
As per the NPOP an accreditation refers registration by the accreditation agency for
certifying agency for certifying organic farm, products and processes as per the guidelines of the
National Accreditation policy and Programme for Organic products.
The agencies, which provide accreditation (recognition) are called accreditation
agencies.
NPOP defined the following function of accreditation agencies.
1) Accreditation agency prescribe the package of practices for organic products
2) Undertake accreditation of certifying and inspection agencies
3) Monitor inspection made by the accredited inspection agencies.
4) Lay down the inspection procedure
5) Advise the National Steering Committee on Organic Production.
6) Evolve accreditation criteria for inspection and certification agencies.
7) Prepare an operating manual to assist accredited agencies
Accreditation agencies in India :
In the year 2000 Ministry of Commerce, Govt. of India has designed 6 accreditation
agencies. They are:
1. Agricultural and Processed Food Products, Export Development Authority (APEDA)
3rd floor, NCUI Building August Kranti Marg, New Delhi 110 016,
2. Coffee Board
No.1, Dr. B.R. Ambedkar Veedhi, Bangalore 560 001
3. Spices Board
Sugandha Bhavan, PB No. 2277, P.O. Palarivattom, Kochi 682025
4. Tea Board,
14, Biplabi Trilokya, Maharaj Sarani, Kolkatta 700 001
5. Coconut Development Board
PB No. 1021, Kera Bhavan, Kochi 682 011, Kerala.
6. Coco and Cashewnut Board
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CERTIFICATION:
Introduction:
In order to assure the consumer that a product is produced organically, a kind of quality
control is needed. The organic quality is based on standards, inspection, certification and
accreditation. All organic food is produced and handled according to strict rules called “Organic
standards”. These standards cover all aspects of food production from animal walfare and wide
life conservation, to not allowing artificial food additives. All organic farms are visited at least
once in a year by a certifying Inspector to check that standards are being met. Organic standards
do not define a quality status, but can be measured in the final products (e.g. quantify of
pesticides residues, heavy metals etc.) They define the way of production (e.g. no chemical
pesticides and fertilizer are used). There are organic standards on the national as well as
international level. For certification, the standards of the target market or importing country are
relevant. Certain private labels such as Naturland, Demeter, Codex, IFOAM, Bio Issue, Soil
association have additional requirement on top of their national and international standards.
Quality considerations
For the maintenance of quality for organic product, certification is an important
prerequisite for the acceptability of organic products or foods as organic by Government
Regulatory Authorities, exporters, importers, as well as consumers across the world.
It is necessary to verify the validity of the claims of the farmers about the organic foods
and of middleman as well as good processors that their produce for sale is organically grown and
processed. For the organic produced foods are assessed through various techniques such as
Kirlian photography, microbiological tests, bio-chemical tests etc. for which there is need for
perfect production system having specific standards have to be promoted for adoption by the
farmers and food processing Entrepreneurs.
 Organic certification exists to provide consumers with the assurance that claims made by
sellers of organic product have substance in fact “Certified organic” gives surety that
products were produced and or processed under conditions required by National
standards or International standards for organic production.
 The farming unit for organic production was to be supervised and inspected at frequent
intervals and at different stages of production before certification in order to ensure
quality and authenticity.
 The certification agency has to be adopt very reliable methods such as;
1. Soil test
2. Water quality tests
3. Food quality tests
 Once the produce is certified as ORGANIC, the producer or the processor are entitled
the symbol.
 It is necessary to keep the records of all management practices and materials used in
organic production for five years.
ORGANIC CERTIFICATION
It is a certification process for producers of organic food and other organic agricultural
products. In general, any business directly involved in food production can be certified, including
seed suppliers, farmers, food processors, retailers and restaurants. Requirements vary from
country to country, and generally involve a set of production standards for growing, storage,
processing, packaging and shipping that include:
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1. Avoidance of synthetic chemical inputs (e.g. fertilizer, pesticides, antibiotics, food
additives, etc) and genetically modified organisms;
2. Use of farmland that has been free from chemicals for a number of years (often, three or
more); • Keeping detailed written production and sales records (audit trail);
3. Maintaining strict physical separation of organic products from non-certified products;
4. Undergoing periodic on-site inspections.
Certification and Inspection in organic farming:-

Certification means having the farm and the farmer’s methods inspected by an organic
certifying group to ensure that they comply with guidelines of organic farming. Each certifying
group has a code of standards which is available to interested people. Certification is a procedure
by which a third party gives written assurance that a product, process or services in conformity
with certain standards. The certification process focuses on the method and material used in
production. There are three main requirements.
1. The methods and material used in production must meet organic standards
2. There must be clear and ongoing documentation of these methods and materials
3. There must be a paper trail tracing a product back to its production site, in order to verify
the methods and materials used in its production.
Therefore, in essence, organic certification is a simple concept, A third party evaluates
producers, processors and handlers to determine whether they conform to an established set of
organic standards. Those who conform are certified by the agent and allowed to use a logo,
Product statement or certificate to document their product as certified organic.
Purpose of certification
Organic certification addresses a growing worldwide demand for organic food. It is intended
to assure quality and prevent fraud. For organic producers, certification identifies suppliers of
products approved for use in certified operations. For consumers, "certified organic" serves as a
product assurance, similar to "low fat", "100% whole wheat", or "no artificial preservatives".
Certification is essentially aimed at regulating and facilitating the sale of organic products to
consumers. Individual certification bodies have their own service marks, which can act as
branding to consumers. Most certification bodies operate organic standards that meet the
National government's minimum requirements.
Third party certification process

To certify a farm, the farmer is typically required to engage in a number of new activities, in
addition to normal farming operations:
1. Study the organic standards, which cover in specific detail what is and is not allowed
for every aspect of farming, including storage, transport and sale.
2. Compliance — farm facilities and production methods must comply with the
standards, which may involve modifying facilities, sourcing and changing suppliers,
etc.
3. Documentation — extensive paperwork is required, detailing farm history and current
set-up, and usually including results of soil and water tests.
4. Planning — a written annual production plan must be submitted, detailing everything
from seed to sale: seed sources, field and crop locations, fertilization and pest control
activities, harvest methods, storage locations, etc.
5. Inspection — annual on-farm inspections are required, with a physical tour,
examination of records, and an oral interview.
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6. Fee — an annual inspection/certification fee (currently starting at $400–$2,000/year, in
the US and Canada, depending on the agency and the size of the operation).
7. Record-keeping — written, day-to-day farming and marketing records, covering all
activities, must be available for inspection at any time.
Participatory certification
“Participatory Guarantee Systems are locally focused quality assurance systems. They certify
producers based on active participation of stakeholders and are built on a foundation of trust,
social networks and knowledge exchange” (IFOAM definition, 2008).
Participatory Guarantee Systems (PGS) represent an alternative to third party certification,
especially adapted to local markets and short supply chains. They can also complement third
party certification with a private label that brings additional guarantees and transparency. PGS
enable the direct participation of producers, consumers andother stakeholders in:
1. The choice and definition of the standards
2. The development and implementation of certification procedures
3. The certification decisions
Participatory Guarantee Systems are also referred to as “participatory certification”.
Certification Procedure in brief:

1. Application is made to the certification agency in the prescribed format with necessary
farm and process details
2. Screening of application by certification agency and if necessary further
details/clarification sought
3. Cost estimate comprising of certification charge, inspection charge, travel cost, reporting
cost, laboratory charges etc is sent for acceptance
4. Acceptance of cost by the grower/producer
5. Signing of agreement between grower/producer and certification agency
6. Certification agency seeks cropping/production/cultivation /processing plan and supply
a copy of the standards to the grower/producer to follow
7. Certification agency raises an invoice and asks the producer to release 50% of the
certification cost in advance
8. Grower/producer pays the fee
9. Inspection schedule is worked out
10. Inspection is carried out at one or more than one occasion
11. If required unannounced inspection can also be done. In case of doubt the inspection team
can also draw plant/soil/raw material/input/product sample for laboratory analysis.
12. Inspection report/(s) submitted to the certification committee
13. Certification agency asks for final payment
14. Final payment is made
15. Certification is granted
16. Grower/producer releases the stock for sale with Certification Mark (India Organic
Logo)
Organic farming is a “Process certification” and not “Product Certification” The
certification agency has to be impartial. Its accreditation by an authorized accreditation agency
is mandatory. Only after issuance of accreditation certificate it can act as certification agency.
1. The certification agency may appoint one or more inspection agents by entering into a
written contract, specifying the terms and conditions of their agreement.
2. They prescribe specific document to be maintained at the level of farmers/farmers’ group.
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3. They also prescribe minimum conversion period.
4. They are also authorized to issue necessary certificate of organic production to farmers.
5. They either themselves may inspect the record of organic farmers’ group or may appoint
inspector.
6. The certification agency, if needed, may get the sample of soil, water, organic inputs
pesticides etc. and get them tested.
7. Inspector report their findings in writing. This information will be treated strictly
confidential.
8. Based on inspector report, the certification agency will issue certificate and allow to use
a logo.
Accredited certifying / inspection agencies :-
Accredited certifying /inspection agencies are as follows :-
1. Association for promotion of organic farming
No.3, 9th Cross, 5th main Road, Jay Mahal Extwnsion, Bangalore -46
2. Bioinspecta
Ackerstrasse, Postfach CH-5070 Frick, Switzerland
3. Ecocert International (Germany)
Ecocert SA Branch office, 54A, Knachan Nagar, Nakshetrawadi, Aurangabad -431002
4. Indian Organic Certification Agency (INDOCERT)
Thottumugham P.O. Aluva-683105, Cochin, Kerala
5. IMP Control Private Limited
26, 17th Main, Hal 2nd “A” Stage, Bangalore – 560 008
6. LACONGMBH
Weingarten Str. 1.5, 77654, Offenburg, Germany
Branch office in India
1. Mithradham, Chunangaveli Alwaye-683105, Kerala
2. International Resources for Fairer Trade, Sona Udyog (Industrial Estate) Unit No.7
Paris Panchyat Road, Andheri (E), Mumbai- 400 0069
3. Naturland-Association for Organic Agriculture, Christina Reifenrath, Quality
Management, Kleinhademer Weg I, 82166 Graelfing, Germany.
4. Dr. Prabha Mahale (GF), M-13/27, DLF City II, 122002 Gurgaon, Haryana
5. Indian Society for Certification of Organic Products (ISCOP), “RASI BUILDING”,
162/163, Tamil Nadu-641001
6. Skal International and Certification Agency 3rd Floor, Monarch Chambers, 122,
Infantary Road, Bangalore-560001
7. SGS India Pvt. Ltd., 250 Udyog Vihar, Phase-IV, Gurgaon-122015
Constraints in Certification:
1. Certified organic farming requires strict adherence to standard, laid down by IFOAM for
International trade or by any certifying agency for domestic trade.
2. Organic farming makes use of organic manures bio-fertilizer and bio-pesticides where
marketing sector is still less developed.
3. It is knowledge intensive system.
4. Higher biomass production and livestock rearing are essential requisites to make a lot of
material available for organic manure preparation.
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5. Complete standardization of parameters of quality of organic products and various inputs
is still lacking.
6. It may not be advantageous in case of heavy nutrient feeding crops such as wheat, potato,
rice.
7. Govt .Policies and incentives to organic farmers are elusive.
8. Certification procedure is more expensive, time consuming and complicated
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LABELLING
Definition: Laballing means any written, printed or graphic matter that is present
on the label, accompanies the food, or is displayed near the food, including that for the
purpose of promoting its sale or disposal.
Labelling shall convey clear and accurate information on the organic status of the
product. When the full standards requirements are fulfilled, products shall be sold as "produce
of organic agriculture" or a similar description. The name and address of the person or company
legally responsible for the production or processing of the product shall be mentioned on the
label. Product labels should list processing procedures which influence the product properties in
a way not immediately obvious. Additional product information shall be made available on
request. All components of additives and processing aids shall be declared. Ingredients or
products derived from wild production shall be declared as such.
ORGANIC LOGO
A trademark – “India Organic” will be granted on the basis of compliance with the
National Standards for Organic Production (NSOP). Communicating the genuineness as well as
the origin of the product, this trademark will be owned by the Government of India. Only such
exporters, manufacturers and processors whose products are duly certified by the accredited
Certification Bodies, will be granted the licence to use of the logo which would be governed by
a set of regulations.
CONCEPT OF ORGANIC LOGO

Symbolizing the rhythm of cosmic and earth forces represented by the blue and brown
waves of force and energy, ‘India Organic’ logo celebrates the essence of nature. These forces
work in harmony upon the earth’s environment and this rhythm is reinforced and supported by
the green plant growth. The colours used have a special significance in the logo concept.
 The cosmic force in blue symbolizes universal purity. Richness of soil, nourished with
natural ingredients in organic farming, is symbolized by the earth forces in golden brown.
 The plant in green uses the colour of nature and natural products untouched by chemicals.
 The blue background is symbolic of earth’s environment that is congenial for life to thrive
in and is also free of pollution and harmful chemicals.
India Organic etched over the surface authenticates the carrier as “Organic” and also
establishes the Indian connection for all the carriers of the mark. Beautifully synthesizing all the
elements of our environment, the logo also communicates total adherence to the National
Organic Standards.
NPOP declares following standards for labelling:

1. The person or company legally responsible for the production or processing of the product
shall be identifiable.
2. Single ingredient products may be labelled as "produce of organic agriculture" or a similar
description when all Standards requirements have been met.
3. Mixed products where not all ingredients, including additives, are of organic origin may be
labelled in the following way (raw material weight):
_ Where a minimum of 95% of the ingredients are of certified organic origin, products
may be labelled "certified organic" or similar and should carry the logo of the
certification programme.
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_ Where less than 95% but not less than 70% of the ingredients are of certified organic
origin, products may not be called "organic". The word "organic" may be used on the
principal display in statements like "made with organic ingredients" provided there is a
clear statement of the proportion of the organic ingredients. An indication that the product
is covered by the certification programme may be used, close to the indication of
proportion of organic ingredients.
_ Where less than 70% of the ingredients are of certified organic origin, the indication
that an ingredient is organic may appear in the ingredients list. Such product may not be
called "organic".
4. Added water and salt shall not be included in the percentage calculations of organic
ingredients.
5. The label for in-conversion products shall be clearly distinguishable from the label for organic
products.
6. All raw materials of a multi-ingredient product shall be listed on the product label in order of
their weight percentage. It shall be apparent which raw materials are of organic certified
origin and which are not. All additives shall be listed with their full name. If herbs and/or
spices constitute less than 2% of the total weight of the product, they may be listed as
"spices" or "herbs” without stating the percentage.
7. Organic products shall not be labelled as GE (genetic engineering) or GM (genetic
modification) free in order to avoid potentially misleading claims about the end product.
Any reference to genetic engineering on product labels shall be limited to the production
method.
The label should convey clear and accurate information on the organic status of the
product. The labels for organic products should be distinquishable by different coloured labels.
The details like name of the product, quality of the product, name and address of the producer
name of the certification agency, certification, lot number etc. are to be given in the label. for
example;
Information required on the label
Crop OG (Organic Ginger)
Country I (India)
Field No. 05
Date of harvest 32 (1st Feb.)
Year 2009
Lot No. OG I 05 32 2009
Lot No. is helpful in tracking back the product particularly field number in which it is
grown in case of contamination. Lot number
should include the crop, country, field number, date of harvest and production year.
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PROCESSING
Processing of organic food products and handling should be optimized to maintain the
development of pest and diseases. Processing and handling of organic products should be done
separately in time or place from handling and processing of non-organic products.
Processing of organic fresh produce requires cleaning, grading followed by peeling,
stoning or slicing. At this stage fruits and some vegetable such as onion and peppers are ready
for freezing, but most vegetables need to be blanched with hot water or steam at 80OC to 100
o
C to inactivate enzimes that could otherwise lead to a loss in vitamin C and flavour. Fruit can
be coated in sugar or in syrup that contains an antioxidant like ascorbic acid. Coating retards
browning, avoids the cooked tests after defrosting and increases product quality. The products
may be packaged before or after freezing. The following techniques are adopted for processing.
1. Freezing :
Freering is quite often applied to vegetables but rarely used for fruits, as they do not
handle it well. Nutritional quality is maintained when the product is sold from colour,
odour and taste are retained well by freering. The degree of freezing depends on the
duration of storage eg.
Practical storage life of frozen products
Products Practical storage life (Month)
o
-18 C -25oC -30oC
Fruits in sugar 12 18 24
Cauli flower 15 24 <24
Carrots 18 24 <24
Potatoes 24 <24 <24
2. Drying :
Drying facilitates for easy transportation and storage of fruits. Dried vegetables are
produced in low quantities for the local market but can be useful for soup mixes. The major
risks with dried products are microbiological attack and physiological deterioration which leads
to browing, loss of vitamins and the development of off-flavours.
3. Water content :
Dry fruit products have a water content of 8 to 12 % and dry vegetable around 7% . Under
these conditions, there are no microbiological problems during storage of the products.
4. Additives and processing aids:
Permitted processing aids helps to retain quality of dry produce, such as ascorbic acid,
citric acid, tartaric acid, which resulting in low pH, it limits the development of micro organisms
and browing. The product is treated by dipping in or spraying with acids or lemon juice. Solt
can be used for drying. The salt adids in dehydration and anti-microbial activity.
5. Blanching :
A brief period at high temperature destroys most of micro organisms and inactivates
eazymes which promote browning and degradation i.e.
Fruits /Vegetables Process
Banana Boiling water for 5 min
Mango, Papaya Hot water (56oC) for 1 min
Cabbage Boiling water 3 min
Carrot Boiling water 4-6 min
6. Rapid Drying :
Sun drying is mostly used for organic fruits such as figs, bananas etc, but there is risk to
quality and the difficulty of maintaining a high degree of sanitation. Hence a rapid drying is
followed.
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ORGANIC FOOD PROCESSING AND HANDLING
Specific Requirements
Any handling and processing of organic products should be optimized to maintain the
quality and integrity of the product.
The operator must develop an organic production and handling plan. An organic
production and handling plan must include :
1. Description of practices and procedures to be performed
2. List of each substances/inputs used during production, storage and handling
indicating its composition, source, locations where it will be used and
documentation of commercial availability as applicable. The approved ingredients
and additives used in food processing of organic products.
3. Description of the monitoring practices and procedures followed and maintained to
verify the plan is effectively implemented
4. Description of the record keeping system implemented to comply with the
requirements of NPOP
5. Description of the management practices and separation measures established to
prevent commingling of organic and non organic products during parallel processing
and handling
6. Pollution sources shall be identified and contamination avoided.
7. Processing and handling of organic products should be done separately in time or
place from handling and processing of non-organic products.
8. All products shall be adequately identified through the whole process.
9. Certification programme shall regulate the means and measures to be allowed.
10. Recommended for decontamination, cleaning or disinfections of all facilities where
organic products are kept, handled, processed or stored
1. Pest control
1. Pests should be avoided by good manufacturing practices. This includes general
cleanliness and hygiene.
2. Treatments with pest regulating agents must thus be regarded as the last resort.
3. Recommended treatments are physical barriers, sound, ultra-sound, light and UV-
light, traps (incl. pheromone traps and static bait traps), temperature control,
controlled atmosphere and diatomaceous earth.
4. A plan for pest prevention and pest control should be developed.
5. For pest management and control the following measures shall be used in order of
priority:
a. Preventive methods such as disruption, elimination of habitat and access to
facilities
b. Mechanical, physical and biological methods
c. Pesticidal substances contained in the Appendices of the national standards
d. Other substances used in traps
6. Irradiation is prohibited.
7. There shall never be direct or indirect contact between organic products and
prohibited substances. (e.g. pesticides). In case of doubt, it shall be ensured that
no residues are present in the organic product.
8. Persistent or carcinogenic pesticides and disinfectants are not permitted.
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2. Ingredients
1. 100% of the ingredients used in processing shall be organic except where an organic
ingredient is not available in sufficient quality or quantity, non organic ingredients
may be used to a minimum extent only in case of essential technological need or for
particular nutritional purpose. Such non organic raw material shall not be genetically
engineered. The accredited Certification Body may authorize the use of non-organic
raw materials subject to periodic re-evaluation.
2. The same ingredient within one product shall not be derived both from an organic and
non-organic origin.
3. Preparations of micro-organisms and enzymes commonly used in food processing
may be used, with the exception of genetically engineered micro-organisms and their
products. For the production of enzymes and other micro-biological products, the
medium shall be composed of organic ingredients.
4. Water and salt may be used in organic products
5. Minerals (including trace elements), vitamins and similar isolated ingredients shall not
be used. The certification programme may, grant exceptions where use is legally
required or where severe dietary, or nutritional deficiency can be demonstrated.
6. Ethylene gas is permitted for ripening
3. Processing Methods
1. Processing methods should be based on mechanical, physical and biological
processes.
2. The vital quality of an organic ingredient shall be maintained throughout each step
of its processing methods and shall be chosen to limit the number and quantity of
additives and processing aids. The following kinds of processes are approved :
i. Mechanical and physical
ii. Biological
iii. Smoking
iv. Extraction
v. Precipitation
vi. Filtration
3. Extraction shall be either with water, ethanol, plant and animal oils, vinegar, carbon
dioxide, nitrogen or carboxylic acids. These shall be of food grade quality,
appropriate for the purpose
4. Filtration substances shall not be made of asbestos nor may they be permeated with
substances which may negatively affect the product.
5. Irradiation is not allowed.
4. Packaging
1. Biodegradable, recyclable, reusable systems and eco-friendly packaging materials
shall be used wherever possible
2. Material used for packaging shall not contaminate food. Certain additives for use
in manufacturing of packaging films for packaging of organic food stuffs are
allowed for restricted use.
3. The packages shall be closed in such a manner that substitution of the content
cannot be achieved without manipulation or damage of the seal.
4. The accredited Certification Body shall approve the packaging material for use.
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5. Labelling
Labeling Requirements:
1. Labelling shall convey clear and accurate information on the organic status of the
product.
2. When the full standards requirements are fulfilled, products shall be sold as "produce
of organic agriculture" or a similar description.
3. The label for conversion products shall be clearly distinguishable from the label for
organic products by mentioning the year of conversion.
4. The name and address of the person or company legally responsible for the
production or processing of the product shall be mentioned on the label.
5. Product labels should list processing procedures, which influence the product
properties in a way not immediately obvious. All components of additives and
processing aids shall be declared.
6. Additional product information shall be made available on request.
7. Ingredients or products derived from wild production shall be declared as such.
6. Processed products
1. Single ingredient products may be labelled as "Organic" when all standard
requirements have been met.
2. Multi ingredient products where not all ingredients, including additives, are of
organic origin may be labelled in the following way (raw material weight):
i. Where a minimum of 95% of the ingredients are of certified organic origin,
products may be labelled "certified organic" or similar and should carry the logo
of the certification programme.
ii. Where less than 95% but not less than 70% of the ingredients are of certified
organic origin, products may not be called "organic". The word "organic" may be
used on the principal display in statements like "made with organic ingredients"
provided there is a clear statement of the proportion of the organic ingredients.
An indication that the product is covered by the certification programme should
be used, close to the indication of proportion of organic ingredients.
iii. Where less than 70% of the ingredients are of certified organic origin, the
indication that an ingredient is organic may appear in the ingredients list. Such
product may not be called "organic".
3. Added water and salt shall not be included in the percentage calculations of organic
ingredients. For aquaculture products the use of iodized salt shall be referred on the
labels.
4. All raw materials of a multi-ingredient product shall be listed on the product label in
order of their weight percentage. It shall be apparent which raw materials are of
organic certified origin and which are not. All additives shall be listed with their full
name.
5. If herbs and/or spices constitute less than 2% of the total weight of the product, they
may be listed as "spices" or "herbs" without stating the percentage.
6. Organic products shall not be labelled as GE (genetic engineering) or GM (genetic
modification) free in order to avoid potentially misleading claims about the end
product. Any reference to genetic engineering on product labels shall be limited to
the production method.
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7. The label of a certified organic product must depict the name and logo of the
accredited Certification Body, accreditation number and India Organic Logo
8. The accredited Certification Body shall verify the labelling requirement and approve
the labels of their certified operators before the labels are used
7. Storage & Transport
1. Organic products shall be stored at ambient temperature. The following special
conditions of storage are permitted
a. Controlled atmosphere
b. Cooling
c. Freezing
d. Drying
e. Humidity regulation
2. Product integrity should be maintained during storage and transportation of organic
products. Organic Products must be protected at all times from co-mingling with non-
organic products and from contact with materials and substances not permitted for
use in organic farming and handling.
3. Where only part of the unit is certified and other products are non-organic, the organic
products should be stored and handled separately to maintain their identity.
4. Bulk stores for organic product should be separate from conventional product stores
and clearly labeled to that effect.
5. Storage areas and transport containers for organic product should be cleaned using
methods and materials permitted in organic production. Measures should be taken to
prevent possible contamination from any pesticide or other treatment.
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ECONOMIC CONSIDERATIONS AND VIABILITY OF ORGANIC FARMING IN
INDIA
Conventional agriculture is environmentally unsustainable. And, it is a misnomer that

organic farming is economically unviable
India holds a unique position among 172 countries practising organic agriculture: it has
6,50,000 organic producers, 699 processors, 669 exporters and 7,20,000 hectares under
cultivation. But, with merely 0.4 per cent of total agricultural land under organic cultivation, the
industry has a long journey ahead.
In 2017, the Indian organic export and domestic market grew by 30 and 40 per cent
respectively, and will sustain primarily due to an increasing number of affluent and health
conscious consumers. As the industry continues to grow, it faces unique challenges. Due to
relatively small volumes, the costs of organic food products are relatively high. The cost of
cultivation increases as it takes more time and energy to produce than its chemical-intensive
counterpart.
Supply-demand mismatch
High demand and low supply has further created an inflationary pressure on organic food
products. This supply-demand mismatch can be eased fundamentally by making organic
production mainstream with location-specific hybrid production strategies. Specialised farmer
training costs, higher processing and inventory holding costs, and increased packaging, logistics
and distribution costs add to the price of end products. Nevertheless, investments in achieving
operations excellence by companies will facilitate lowering the cost of organic food products.
The absence of organic food products across all segments in the market is a concern.
Consumers find little value buying limited organic products at a premium when rest of the
foodstuff they consume is non-organic. Prospects are immense on the supply side as currently
organically cultivated crop areas represent only a small fraction of the total acreage of these
crops. The good news is that the number of organic food categories has grown to more than 200,
including tea, spices, flour, cereals, fruits, vegetables, milk, and honey. In order to sustain
consumer trust, maintaining an accurate audit stream, and preventing cross-contamination with
conventional goods would be crucial.
Many farmers are apprehensive about adopting organic farming due to the high
production cost and the three-year transition period when farmers have to wait before getting
their farms certified.
There has been a contentious debate on the sustainability of organic farming. Though
there is lower yield, these farms are more profitable and environmentally friendly, provide
several ecosystem services, numerous social benefits and deliver nutritious foods with relatively
less pesticide residues compared to conventional farming. Organically managed soils release less
carbon dioxide per hectare per year than conventionally managed soils. New studies indicate that
using the best management practices in organic systems over a long period of time can produce
equal yields, or even outdo those of conventional systems.
More awareness required

There is low awareness at the producer level on the difference between conventional
farming and organic farming. At the consumer level there is confusion between natural and
organic products and limited understanding of the health benefits of organic food products. In
addition, consumers are faced with a plethora of decisions around brands — imported or
domestic, product quality, authenticity of claims and certifications. It is critical for companies
involved in the organic food business to increase awareness among consumers in non-metro
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cities. Progressively, people across all income groups should have access to organic food. This
can be facilitated by different means such as establishing community-supported agricultural
farms or with “grow your own food” programmes. Where penetration is low, smaller sized packs
can help encourage trials.
It has been estimated that in the US, the adverse impact of conventional farming on the
environment and health costs $5 billion to $16.9 billion a year. These costs are actually paid by
the consumer in the form of medical bills and decreased quality of life due to pollution. Impact
assessment of organic farming compared to conventional farming considering the sustainability
framework can help to increase consumer awareness on the true cost of a product.
Many counterfeit organic products are available in the markets, which adversely impact
the industry and consumer trust. Therefore, the Government has come up with stringent
punishment for selling counterfeit organic produce. Organic farmers are unable to save their
crops using traditional methods of pest control. The Government must rope in agricultural
scientists and international research institutions to develop organic herbicides.
It will be a while before organic agricultural practices becomes mainstream. Many may
argue that attempts made by the Government are inadequate and but positive results are showing
up with time. Today, Sikkim is an organic state with 75,000 ha of land under organic cultivation
based on an initiative that started in 2003. Meghalaya aims to convert 200,000 ha under organic
farming by 2020.
Laudable approach
The courage shown by farmers to convert from conventional to organic is laudable.
Kerala has more than 100,000 farmers practising organic farming and 10 cooperatives promoting
the sector. The Centre’s announcement for allocation of ₹1 billion for organic market
development and ₹3 billion for the participatory guarantee scheme is commendable. Indian
farmers are using inputs manufactured from energy-intensive processes and, in some cases, from
imported sources resulting in a burden on the exchequer. They could follow organic practices
and use available bio-wastes to transit towards a circular economy. Consumers should consume
responsibly and stakeholders should prevent wastage along the supply chain. Meanwhile,
organic agriculture in India will continue to grow and play a larger part in safely feeding 1.5
billion Indian mouths in 2030.
Organic agriculture is the best insurance policy that India can have for its population with
better performance on productivity, environmental impact, economic viability and social well-
being.
Focusing only on higher yields at the expense of other sustainability pillars (economics,
environment and society) is not the food production system that India needs. What India needs
is an integrated system that gives equal importance to all sustainability dimensions across the
value chain and thus helps establish a healthy and well-fed society.
Packing :
For packing, recycling and re usable materials like clean jute bags should be used. Use
of biodegradable materials can also be used. Un necessary packaging material should be avoided.
Various types of packaging materials are used for packing such as bamboo baskets, gunny bags,
card board, paper, glass, metal, wooden box, plastic crates and ventilated corrugated fibre board
(CFB) box for safe handling.
MARKETING AND EXPORT OF ORGANIC PRODUCE :-

The Accreditation Regulations also make a provision for export, import and local trade of
organic products. However, currently, only the export of organic products come under govt.
regulations. Thus an agricultural product can only be exported as an organic product if it is
certified by a certification body duly accredited by APEDA.
Marketing :- Marketing is the creative management function, which promotes trade and
employment by assessing customer needs. Marketing is a planned selling effort concerned with
73
exchange and therefore closely related to desires. The success of marketing depends upon the
availability of produce in the right place, right time right price, right quality and right quantity.
Scope for organic foods:
To become organic, a farmer or operator must be registered with one of the certification
bodies and the land/animals have to be converted foe organic farming. It is the responsibility of
the certification body to inspect the operator or food producer on a regular basis to ensure that
the producer is complying with organic standards.
In recent years organic farming experienced a tremendous growth in many countries.
Organic agriculture is currently practiced in more than 120 countries. It is estimated that world
wide about 17 millions hectares are managed organically. The share of land area under organic
management is highest in some European countries due to the increased consumer awareness of
health and environmental issues. The developing countries such as china, India, Philippines,
Shrilanka and Uganda are also gaining importance of organic agriculture.
The world wide markets for organic foods are expanding, with three major markets are
Europe, United states and Japan, which recording annual growth rates of 15% to 30% for the last
five years. According to International Trade Caentre (ITC) projections the organic market size
in the year 2010 would be around US $ 46 billion in the European Union, US $ 45 billion in the
united states and US $ 11 billion in Japan, according to SOEL survey (2005). The highest number
of organic farms (1,20,000) in Mexico, followed by Indonesia (45,000), Italy (44043), Brazil
(14003) and India (5147).
Important organic food products
The main product desired by Euopean, American and Asian contries are tea, coffee &
cocoa; grains, pulses and seeds; vegetable oils and fats; edible nuts, spices and herbs; dried fruits,
fruit juices and concentrates, sugar and honey.
1. Tea : Tea is trades as black tea, green tea, 0olong tea and instant tea.
Black Tea : Fully fermented tea
Green tea : Fermentation is suppressed by deactivating enzymes and the leaves retain
green colour
0olong : Partly (Earlier stage) fermented tea.
Instant tea: Low quality tea
2. Coffee : The important varieties of coffee are Arabica & Robusta
3. Cocoa : With its strong and fine flavour the Criollo group produces the highest cocoa
quality.
4. Grains : USA and Canada dominate the market for organic commodity grain products
(e.g. wheat, maize & barely) and opportunities for exporters in developing countries.
5. Pulses : It includes kidney beens chickpea, horsebean. Trade is small, but important for
export from developing countries.
6. Vegetable oil & fat : Soya oil, plam oil, coconut oil are important for export from
developing countries
7. Edible nuts : Groundnut, coconut, cashewnut, walnut and almonds are important for the
European trade
8. Spices & herbs : The main international trade for spices & herbs is “dried and in crude
fonm, (85%) cleaned but not further processed. Other form is crushed or ground spices,
essential oils etc.
9. Fruits : Apple, orange, banana, fig, mango, papaya, peach, pear, vine fruits, pineapple
and dry fruits and other fruits.
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10. Fruit juices and concentrates : Fruit juices are orange, apple, pineaple and grape fruits
are used.
11. Sugar and molasis : Sugar produced from sugarcane & sugar beet. A by-product of the
can & beat, sugar refining process is molasses, which is used as a raw material for
antibiotics, baker’s yeast, rum, alcohol and animal feed.
12. Honey : Five types; These are :
Key characteristics of organic market :

1. Strong market growth : The market for organic products will continue to grow in the
coming years according to ITC projections, the organic market size in 2010 is estimated
to grow multifold to US $ 100 billion in the key market of Eu, USA, & Japn.
2. Growth in world export from tropical origin : All tropical products of fruits,
vegetables, cereals and other commodities (Tea cottea, cocoa) are produced in the
developing countries of Asia, Latin America and Africa. These products are likely to see
strong growth in organic exports to Eu, USA & Japan. Non-tropical organic products
are produced in the developed countries and consumed in their own market and hence
less likely to offer for export to developing countries like India.
3. Price premium and consumer behavior : Prices of organic products are vary with the
time and also from one market to another within a region. Most consumers are aware of
the advantages of organic farming and are willing to pay certain price premium ranges
between 35-100%.
4. Distribution channels :
To day in the developed countries have fastest distribution channels for organic
products. Large multinational companies have also their own organic products trading
channels. In most of the cases, organic products are brought from the country of produce.
After processed and packaged in the country of import and then sold through supper
market or specially stores. It is as follows.
Producer
Whole salers/ Own market

Super market
Trader stall
Consumer
In some cases, the organic commodities are produce under contract farming,
where they are under obligation and it is legally binding to sell through the contractors,
In other cases the trader procure from NGOS and sold to processors/consumers.
Limitation of organic market in India :
Many of the constraints have been identified in the marketing of organic produce. These
are as follows :
1. Inadequate knowledge of the package of practices for organic production
2. Farmers do not know where to sell, and consumer do not know where to get
genuine organic productS
3. Organic market is limited and supply is inconsistent
4. Low demand of domestic market & less premium prices.
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5. Due to high charges for certification and registration farmers are not willing to
grow crops organically
6. Lack of consumer awareness on the benefit of organic produce
7. The quality supply is not ensured
8. Inadequate facility of shipment for export
9. Time consuming and complicated paper work, while dealing with export
authority
10. Inadequate efforts to develop domestic market
Strategy to be taken for market improvement:

1. Development of package of practices for various crops of organic products.
2. Development of rural market or “haat” where the arrangement for farmers to consumers
direct selling can be made.
3. Development of home- delivery system like door to door selling
4. Registration to consumers wanting supply of organic foods.
5. Marketing of organic products through Khadi board or NGOoutlets.
6. Involvement of some NGOs like Rotary clubs, Lions clubs, ladies associations for
publicity.
7. Formation of association of organic producer
8. Adequate publicity through meetings, Invitation letters, attractive Leaflets, audiovisual
publicity, advertisements, field days, participation in fairs and regular publications.
Domestic market :- Although India has initiated export market for organic foods successfully,
the situation in relation to domestic organic market is quite miserable. The demand for organic
product in India has not been developed so far. Major market for organic product are in the
metropolitan cities like Mumbai, Delhi, Kolkata, Chennai, Bangalore and Hyderabad and other
few cities. Appropriate training programmes for farmers and NGOs, easy access to financial
support and group discussion, strengthening the market intelligence, maintenance of the quality,
flexibility of mode of payment through bank and fixing reasonable prices could be the possible
strategies to develop the domestic market and promote export of organic products.
Organic market in India :

The organic market in India is valued at Rs. 100 crore (US$ 20 millions). Organically
produced items like tea, coffee, spices fruits and vegetables, cotton, pulses, cereals and oilseeds
are getting higher demand from developed contries like USA, UK and Japan.
The present growth rate in domestic organic market is 35% and it is anticipated to grow
by 50% by 2010. The potential share of organic produce in the domestic market is 5-6%. At
present, area under organic cultivation in India is around 2.5 million hectare.
Recently, International competence centre for organic agriculture (ICCOA), Banglore in

collaboration with Genus A.B., India and FiBL, witserland surveyed the market demand for
organic food in India. The report was published in 2006 for eight metro cities in India.
The results revealed that total market potential for organic foods in India is estimated at
Rs. 2300 crores. The current market value of the organic demad is estimated at Rs. 1450 crore.
Out of this, Rs. 560 crore is accessible immediately through modern retail.
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Sr. No. Metro Accessible potential Rs. In crore Market potential Rs. In crore
1. Mumbay 148 586
2. Delhi 112 223
3. Chennai 84 150
4. Banglore 69 128
5. Culcutta 57 154
6. Hyderabad 33 74
7. Ahmedabad 30 78
8. Pune 28 58
Total 562 1452
Global status of Organic Food market :-

At global level, the market for organic food is expanding vigorously. Organic farming
system are experiencing rapid growth worldwide through creative energy of thousand of
grassroot organizations, farmers, traders and consumers. About 10,000 of “Campensinos” in
Mexico have sound incomes today and good perspectives for the future because they grow
organic products such as coffee and sell them in fair trade and organic market. In Egypt, best
selling herbal tea is certified as organic and sold in over 10,000 shops and pharmacies. In
Germany, biodynamic SEKEM initiative, employing about 1,000 people delivers its products to
7,000 pharmacies and 2,000 shops. Rapidly growing consumer demands are also increasing in
Argentina, Japan, Poland and Australia.
Export market for organic products:

The global market for organic food is expected to touch US $ 100 billion by 2010. The
major share of growth promises to come from Europe (US $ 46 billion), USA (US $ 45 billion)
and Japan (US $ 11 billion). The current (2006) world market for organic food is estimated at
US $ 31 billion with an annual growth rate of about 20-30%. This market share of organic food
over conventional food is only 1% of the total sale.
India has already made invasion into the world organic market in certain key sectors
such as tea, coffee, spices, fruits and vegetables (mainly, semi processed pineapple, fozen and
dried banana), cotton, cereals (mainly basmati rice), dried nuts, oilseeds sesame, pulses and
sugarcane to the following countries.
Europe : Netherlands, United kingdom, Germany, Belgium
Sweden, Switzerland, France, Italy, Spain
North America : USA, Canada
Middle East Asia : Saudi Arabia, UAE
Asia : Japan, Singapor
Australia : Australia, Newzeeland
Africa : South Africa
The current (2005) status of organic export from India is as bellow:

 Total production : 1,19,656 tons of seedling
16,57,000 nos. of cuttings
2,64,000 litters of effective micro organisms
 Total quantity exported : 6792 tons
 Total value of export : Rs. 7123 lakh
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 Total area under certified : 25,08,826 ha (This includes wild herb collection
organic cultivations from forest area of MP & UP of 24,32,500 ha)
 No. of items exported : 31 Nos.
DEFINITIONS
Definitions –-
1. “Applicant” means any manufacturer, processor, exporter who applies to the Accredited
Certification Body for grant of a licence to use the Certification Trade Mark.
2. “Certification Trade Mark” means the India Organic logo as shown in Exhibit ‘A’
hereto.
3. “Accredited Certification Body” shall mean an agency accredited and authorized by
NAB to operate and promote the NPOP on behalf of the NAB.
4. “Licensee” shall mean an applicant who has been granted the licence to use the
Certification Trade Mark.
5. “National Accreditation Body (NAB)” means a body appointed by the National
Steering Committee constituted under the National Program for Organic Production by
the Government of India.
6. “National Steering Committee” (NSC) is the Committee responsible for the
implementation and administration of the NPOP and comprises members from APEDA,
Tea Board, Spices Board, Coffee Board, Ministry of Agriculture etc. and may include
any other body as may be notified from time to time.
7. National Programme for Organic Production (NPOP) refers to a Programme of the
Government of India which provides for an institutional mechanism for implementation
of the National Standards for Organic Production.
8. “National Standards for Organic Production” shall refer to standards contained in the
National Programme for Organic Production.
9. “Regulations” shall refer to the instant Regulations governing use of the India Organic
Logo, as amended from time to time by the NAB. The Regulations are open to public
inspection in the same way as the Indian Register of Trade Marks is open to public
inspection, any amendment of the Regulation is not effective until the amended
Regulation have been accepted by the Indian Registrar of Trade Marks.
10. All other words and expressions used in the Regulations and not defined herein shall have
the ordinary meanings assigned in the English language.
11. Accreditation: Accreditation means Registration by the National Accreditation Body for
certifying organic farms, products and processes as per the National Standards for
Organic Products and as per the guidelines of the National Accreditation Policy and
Programme for organic products.
12. Accredited Programme: Means programme of accrediting Inspection and Certification
Agencies which have been accredited by the Accreditation Agency and which have
agreed to comply with the Accreditation contract.
13. Annual Report: Means the report on operators, products and processors submitted
annually to the Accreditation Agency by the accredited Inspection and Certification
Agencies.
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14. Appeal: Shall be the process by which an Inspection and Certification Agency can
request reconsideration of a decision taken by the Accreditation Agency or an operator
can request reconsideration of a decision by the Certification Agency.
15. Applicant: Shall be the Inspection and Certification Agency that has applied for
Accreditation to the Accreditation Agency.
16. Ayurveda: Ayurveda is a traditional naturopath system of medicines and health care of
India.
17. Buffer Zone: A clearly defined and identifiable boundary area bordering an organic
production site that is established to limit application of, or contact with, prohibited
substances from an adjacent area.
18. Certificate: Would mean a document issued by an accredited agency declaring that the
operator is carrying out the activities or the stated products have been produced in
accordance with the specified requirements in accordance with the National Standards
for Organic Products.
19. Certificate Of Registration: Shall mean the document issued by the Inspection and
Certification Agency, declaring that the operator is licensed to use the certificate on
specified products.
20. Certification: Shall be the procedure by which a written assurance is given by the
Certification Agency that a clearly identified production or processing system has been
methodically assessed and conforms to the specified requirements.
21. Certification Mark: Shall mean certification programme’s sign, symbol or logo which
identifies the products as being certified according to the National Standards for Organic
Products.
22. Certification Programme: Shall mean the system operated by an Inspection and
Certification Agency in accordance with the criteria for carrying out certification of
conformity as laid down herein.
23. Certification Transference: The formal recognition by an Inspection and Certification
Agency of another Certification programme or Agency or projects or products certified
by that programme or Agency, for the purpose of permitting its own certified operators
to trade or process under the programme’s own certification mark, the products which
are certified by the other programme.
24. Chain Of Custody: All relevant steps in the production chain including growing,
harvesting, processing,handling and related activities detailed in Section 4 of the
accreditation criteria that have been inspected and certified, as appropriate.
25. Competent Authority: Shall mean the official government agency for accreditation.
26. Contamination: Pollution of organic product or land; or contact with any material that
would render the product unsuitable for organic certification.
27. Consultancy: Shall mean the advisory service for organic operations, independent from
inspection and certification procedures.
28. Conventional: Farming systems dependent on input of artificial fertilizers and/or
chemicals and pesticides or which are not in conformity with the basic standards of
organic production.
29. Conversion: The process of changing an agricultural farm from conventional to organic
farm. This is also called transition.
30. Conversion Period: The time between the start of organic management, and the
certification of crops as organic.
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31. Declaration Of Interest: Declaration of no personal / commercial conflict of interest by
all concerned involved in the process of inspection and certification.
32. Disinfectant: A product that minimizes by physical or accepted chemical means, the
number of microorganisms in the environment, to a level that does not compromise food
safety and suitability.
33. Evaluation: Shall be the process of systematic examination of the performance of an
Inspection and Certification Agency to meet the specific requirements under the National
Accreditation Programme.
34. Farm Unit: An agricultural farm, area or production unit managed organically, by a
farmer or a group of farmers. 73 Organic Farming
35. Food Additive: Food additive is an external permissible ingredient added to improve the
keeping quality, consistency, colour and other physico chemical, sensory properties,
wholesomeness and safety of food
36. Genetic Diversity: Genetic diversity means the variability among living organisms from
agricultural, forest and aquatic ecosystem. This includes diversity within species and
between species.
37. Green Manure: Manure consisting of fresh green plant matter, which is ploughed in or
turned into the soil for the purpose of soil improvement.
38. Group Certification: Certification of an organized group of producers, processors and
exporters withsimilar farming and production systems and which are in geographical
proximity.
39. Guidelines For Organic Production And Processing: Standards for organic production
and processing established by the Accreditation Agencies for specific crops in
accordance with the National Standards for Organic Products.
40. Habitat: The area in which a plant or animal species naturally exists.
41. Hazard Analysis Critical Control Point (Haccp): A systematic process that identifies
food safety hazards, critical control points, critical limits, corrective actions and
documentation and integrates monitoring procedures to ensure food safety.
OR
The Hazard Analysis Critical Control Point (HACCP) system is a science based on
systematic approach to producing safe food. Food safety management systems based on
HACCP are internationally recognized as the most effective way to ensure food safety and
minimize the risks of food poisoning.
42. Homeopathy: Homeopathy is a system of medicine based on the principle of “Similia,
Similibus,Curentur (let likes be treated by likes)”.
43. Homeopathic Treatment: Treatment of disease based on administration of remedies
prepared through successive dilution of a substance that in larger amounts produces
symptoms in healthy subjects similar to those of the disease itself.
44. Ingredient: Shall mean any substance, including a food additive, used in the manufacture
or preparation of a food and present in the final product although possibly in a modified
form.
45. Inputs Banned: Those items, the use of which is prohibited in organic farming.
46. Input Manufacturing: Shall mean the manufacturing of organic production or
processing inputs.
47. Inputs Permitted: Those items that can be used in organic farming.
80
48. Inputs Restricted: Those items that are allowed in organic farming, in a restricted
manner, after a careful assessment of contamination risk, natural imbalance and other
factors arising out of their use. Farmers should consult the certifying agency.
49. Inspection: Shall include the site visit to verify that the performance of an operation is
in accordance with the production or processing standards.
50. Inspection And Certification Agency: Shall be the organization responsible for
Inspection and Certification.
51. Inspection Agency: Shall mean the agency that performs inspection services as per the
National Accreditation Policy and Programme.
52. Inspector: Shall be the person appointed by the Inspection and Certification Agency to
undertake the inspection of an operator.
53. Internal Control System: A documented quality assurance system that allows the
external certification body to delegate the inspection of individual group members to a
body identified from within the operators of the group.
54. Internal Review: Shall mean an assessment of the objectives and performance of a
programme by the Certification or the Accreditation Agency itself.
55. Irradiation: High energy emissions from substances for the purpose of controlling
microbial, pathogens, parasites and pests in food, preserving the food or inhibiting
physiological processes such as sprouting or ripening.
56. Labelling: Means any written, printed or graphic matter that is present on the label,
accompanies the food, or is displayed near the food, including that for the purpose of
promoting its sale or disposal.
57. Licence: Shall be the Accreditation contract that grants a certifier the rights associated
with its accredited status in line with the National Program for Organic Production.
58. Livestock: Shall mean any domestic or domesticated animal including bovine (including
buffalo and bison), bovine, porcine, caprine, equine, poultry and bees raised for food or
in the production of food. The products obtained by hunting or fishing of wild animals
shall not be considered as part of this definition.
59. Marketing: Means holding for sale or displaying for sale, offering for sale, selling,
delivering or placing on the market in any other form. 74 Organic Farming
60. Multiplication: The growing of seed / stock / plant material to supply for future
production
61. National Accreditation Body (Nab): Shall be the agency set up by the Steering
Committee for National Programme for Organic Production for accrediting Inspection
and Certification Agencies.
62. Natural Fibre: A filament of plant or animal origin.
63. Operator: Shall mean an individual or a business enterprise practicing organic farming
or organic processing.
64. Organic: Refers to a particular farming system as described in these standards and not
to the term used in chemistry.
65. Organic Agriculture: It is a system of farm design and management to create an eco
system, which can achieve sustainable productivity without the use of artificial external
inputs such as chemical fertilizers and pesticides.
66. Organic Production Unit: Shall mean a unit / holding or stock farm complying with the
rules of NPOP regulations.
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67. Organically-Produced Feeding Stuffs / Feed Materials: Shall mean feeding stuffs /
feed material produced in accordance with the rules of production laid down in NPOP
regulations.
68. Organic Seeds And Planting Material: Seed and planting material produced under
certified organic system.
69. Package Of Practices: Guidelines for organic production and processing established by
the Accreditation Agencies for specific crops, specific to the region.
70. Parallel Production: Shall mean any production where the same unit is growing,
breeding, handling or processing the same products both in a certified organic and a non-
certified organic system. Similarly a situation with “organic” and “in conversion”
production of the same product is also parallel production.
71. Part Conversion: Shall be when part of a conventional farm or unit has already been
converted to organic production or processing and a part is in the process of conversion.
72. Plant Protection Product: Shall mean any substance intended for preventing,
destroying, attracting, repelling, or controlling any pest or disease including unwanted
species of plants or animals during the production, storage, transport, distribution and
processing of food, agricultural commodities, or animal feeds.
73. Preparation: Shall mean the operations of slaughtering, processing, preserving and
packaging of agricultural and animal products and also alterations made to the labeling
concerning the presentation of the organic production method.
74. Processing Aids: A substance or material not consumed as a food ingredient by itself
but used in the processing of raw materials, food or its ingredients to fulfil a certain
technological purpose during treatment or processing and which may result in
unintentional but unavoidable presence of residues or derivatives in the final product.
75. Quality System: Documented procedures, which are established, implemented, and
periodically audited to ensure that production, processing, handling, management,
certification, accreditation and other systems meet the specified requirements and
outcomes by following standardized protocols.
76. Raw Materials: All ingredients other than food additives.
77. Sanitize: To adequately treat the produce or food-contact surfaces by a process that is
effective in destroying or substantially reducing the numbers of vegetative cells of micro
organisms of public health concern, and other undesirable micro organisms, but without
adversely affecting the safety and quality of the product.
78. Split Production: Where only part of the farm or processing unit is certified as organic.
The remainder of the property can be (a) non-organic, (b) in conversion or (c) organic
but not certified. Also see parallel production.
79. Standards: Shall mean the standards for National Organic Products established by the
Steering Committee for National Programme for Organic Production.
80. Surveillance: The measures undertaken to provide monitoring of an operator’s /
certification body’s compliance with the standards / criteria for meeting the certification
/ accreditation requirements.
81. Transaction / Import CertificaTE: Document issued by a certification body declaring
that the specified lot or consignment of goods is derived from production and / or
processing system that has been certified.
82. Use Of Gmo And Gmos Derivatives: A plant, animal, microbe or their derivatives that
are transformed through genetic engineering.
82
83. Veterinary Drug: Means any substance applied or administered to any food-producing
animal, such as meat or milk-producing animals, poultry, fish or bees, whether used for
therapeutic, prophylactic or diagnostic purposes or for modification of physiological
functions or behaviour.
FILL IN THE BLANK
1. The dung and urine of old cattle is more nutrient content than young cattle.
2. LISA stands for- Low Input Sustainable Agriculture
3. NPOP stands for National Programme For Organic Production
4. The time between the start of organic management and certification of crops is known as
conversion period
5. Azolla fixes atmospheric nitrogen in association with alge (BGA)
6. For fixing atmospheric nitrogen in wheat Azotobacter can be used.
7. Nitrogen in soybean crop is fixed by Rhizobium japonicum
8. Besides providing nutrients neem cake also checks insect pest and diseases
9. PSB bacteria make available soil phosphorus to plants.
10. The term organic farming was coined by Lord Northbourne
11. IFOAM stands for International Federation of Organic Agriculture Movement 1972
12. Sir Albert Howard is known as father of modern agriculture.
13. The nitrogen content of vermicompost is 1.5- 2.0 percent.
14. Rudolf Steiner gave the concept of biodynamic compost type of farming.
15. The nitrogen content of green manure on dry weight basis is 2.0 to 3.0 percent.
16. Manures are the organic materials derived from plant and animal origin
17. VAM has beneficial effect on plant growth by enhancing phosphorus in soils.
18. Azotobacter helps in N fixation in cereals crops.
19. Oil cakes are considered as concentrated organic manures.
20. The full form of the abbreviation of NAAS means National Academy of Agricultural
Science
21. Rodale Institute in located at Pennsylvania, USA
22. The location of IFOAM is Bonn, Germany
23. The IFOAM was established in the year 1972
24. The master nutrient of oil production is S
25. The major nutrient needed by the legume is Calcium
26. Which element is considered to be metalo enzyme Zinc
27. Fungal biopesticide is Metarhizum anisopliae
28. Bacterial biopesticide is Bacillus subtilis
29. Viral biopesticide is Nuclear Polyhyderal Virus
30. National Center for organic farming is located at Ghaziabad
31. The Bureau Veritas Certification India Pvt. Ltd. agency has its head quarter at Mumbai
32. Natural farming, also known as Do-nothing farming or No-till farming was popularised
by Masanobu Fukuoka
33. Biodynamic agriculture/ farming is a method of farming which was proposed by Rudolf
Steiner
34. What nutrient is supplied by the algal group? Only nitrogen
35. Which is an Associative Symbiotic Bacteria? Azospirillum
36. Which of the following bacteria is suitable for sugarcane seed treatment? Acetobacter
83
37. Agricultural & Processed Food Products Export Development Authority is situated at
Bangalore
38. One of the earthworm species most often used for composting is Eisenia fetida
39. Food and Agriculture Organization (FAO) has its headquarters in Rome
40. Soil salinity can be rectified with Gypsum
41. Gypsum is rich source of Calcium + Sulphur
42. International maize and wheat improvement centre (CIMMYT) has its headquarter in
Mexico
43. The set of “rules” which, as a registered organic producer, you must follow in order to
maintain your certificate which will allow you to sell produce as organic is termed as
Organic standards
44. The item that has been grown according to strict uniform standards that are verified by
independent state or private organizations Certified organic
45. The importer of the organic producer is required to retain the certificate for inspection
for at least Two years
46. The leguminous plants, which could be used as in-situ green manure Crotalaria juncea
47. Use of biofertilizers can increase the crop yields approximately up to20-30%.
48. Use of blue Green algae (BGA) in rice fields fix nitrogen approximately upto 20-30 kg
N/ ha
49. Application of BGA in rice fields can increase the crop yield upto 15-20%
50. The process that occurs when the C:N ratio is high, < 15:1 Immobilization
51. The process that occurs in legume when in symbiosis with rhizobia bacteria Nitrogen
fixation
52. Rishi Krishi formulation known as “Amritpani”
53. Natural Farming means use of Jivamruta and Bijamruta
54. Natueco Farming : Demystification of Science'.
55. Homo Farming :Sanskrit mantras (Agnihotra puja)
56. Biodynamic agriculture : Dr. Rudolf Steiner
57. LEISA (Low External Input Sustainable Agriculture-Dutch concept)
58. Permaculture : Bill Mollison
59. Regenerative Agriculture : Robert Rodale
60. Nature’s Agriculture : Albert Howard
61. Nature Farming : Masanobu Fukoka
62. APIGR: Association for Propogation of Indigenous Genetic Resourses Oct-1984 at
Wardha
63. IFOAM: International Federation of Organic Agriculture Movement 1972
64. APEDA: Agricultural and Processed Food Products Export Development Authority-
65. NPOP (National Programme for Organic Production) in 2001
66. NSC : National Steering Committee
67. NAAS : National Academy of Agricultural Science
68. IOAS: International Organic Accreditation Service
69. OATZ : Organic Agriculture Trade Zone
70. OARD : Organic Agriculture in Rural Development .
71. Logo “India Organic” was released on 26 th july,2002 to support the NPOP
72. Aerobic compost by Howards 1929
73. Anarobiccompost by Acharya in 1934
74. NADEP compost 1080
84
75. Sir Albert Howard : father of organic farming
76. Rudolf Steiner : biodynamic compost
77. Certification bodies like INDOCERT, ECOCERT, SKAL and APOF
78. Conventional farming based on philosophy of to feed the crop/ plants.
79. Organic farming based on feed the soil not to the plant’ is the watch word and slogan of
organic farming.
80. National Project on Organic Farming (NPOF)
81. National Horticulture Mission (NHM)
82. Horticulture Mission for North East and Himalayan States (HMNEH)
83. Rashtriya Krishi Vikas Yojana (RKVY)
84. Indian Council of Agricultural Research (ICAR)
85. Front Line Demonstrations (FLD)
86. National Mission on Oilseeds & Oil Palm (NMOOP)
87. Integrated Development of Horticulture (MIDH)
88. Pit method of FYM was recommended by Acharya, C.R
89. Indore method of compost was worked by Howard & Wad 1931
90. Bangalore compost preparation of manure in pits was carried out by Acharya (1939)
91. NADEP Compost: Naryan Deorao Pandharipande
92. In India, only two species are being commonly used for vermiculture viz., Eisenia
foetida, and Eudrilus eugeniae.
93. Vermiwash contains vitamins (B-12), hormones (giberllins
94. The solid portion in the sewage (human excreta + water) is called sludge and liquid
portion is sewage water.
95. The sludge that settles at the bottom in this process is called “activated sludge”
96. Composting ,Burning ,Surface mulching and Incorporation are the methods of crop
residues recycling
97. Neem cake acts as Nitrification Inhibitor
98. Blood manure contain about 13-20%N, rich in Iron
99. Bio-fertilizer refers to the preparation containing primarily active strains of
microorganism.
100. The Rhizobium legume association can fix upto 100-300 kg N/ha.
101. Generally high specific between the bacteria and host plant called as cross inoculation
groups.
102. Dry azolla contains 2.08,0.61 2.05 percent NPK and its C:N ratio is 14:1.
103. Azospirillum excretes growth-promoting hormone (IAA), gibberellic acid, cytokinins
and vitamins
104. Acetobacter bacteria found in the roots, stems and leaves of sugarcane with the
potential to fix up to 200 kg /ha.
105. BGA also help to reduce soil alkalinity and this opens up possibilities for
bioreclamation
106. “Factory” farming refers to industrial management systems that are heavily reliant
on veterinary and feed inputs not permitted in organic agriculture.
107. Sex pheromones are mostly emitted by female insects to attract the male insect for
matting.
108. The Department of Commerce shall act as the Apex body of the NPOP.
109. The Commerce Secretary may nominate any other officer to chair the NSC meeting
110. The NSC shall be responsible for the implementation and administration of the NPOP.
111. APEDA shall function as the Secretariat for the implementation of the NPOP.
85
IMPORTANT QUESTIONS
1. Explain the term 'Organic farming' and discuss about the constraints in organic farming
in India?
2. Enlist the different components of organic farming and describe any two of them.
3. Define organic farming and write principles of organic farming.
4. Write advantages and disadvantages of organic farming
5. Differentiate between conventional farming and organic farming
6. Classify the FYM and compost. Describe heap metho of FYM
7. Define the compost? Enlist the different methods of composting and Describe NADP
composting
8. Define green manuring. Give its classification and describe in-situ green manuring.
9. What do you know about vermicompost? Give its advantages and disadvantages.
10. What is organic wastes recycling? Decsribe recycling methods.
11. Define biofertilizers. Give its classification and describe Rhizobium.
12. What do you mean by Integrated Weed Management and how IWM is useful in
organic farming?
13. Write the procedure for labeling and accreditation for organic produce?
14. How you will control pest and diseases organically
15. What is mean by Bioagents? Give importance of Bioagents in pest and disease
control with suitable examples?
16. Describe the operational structure of NPOP
17. Write short about standards of organic crop productions
18. Define and purpose of Certification in Organic farming and write in short its procedure.
19. Define labeling and write its NPOP standards .
20. Describe the marketing and export of organic product.
21. Explain the term Restriction in nutrient use in organic farming
Write short Notes: (Any two)

1. Biofertilizers in relation to organic farming
2. Importance of green manuring in organic farming.
3. Organic ecosystem
4. Initiative taken by Govt. NGO for organic farming
5. Concentrated oil cakes
6. Cross inoculation group of Rhizobium
7. Choice of crop and variety in organic farming
8. Accreditation organic farming
9. Food processing and handling
10. Organic farming concepts
Prof. S. R. Suryavanshi,
Asst. Prof. of Agronomy,
DYP AC Talsande
Mob. No. 9890495037
86

Principles of Organic Farming: For IV Semester As Per ICAR Revised Syllabus

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Principles of Organic Farming: For IV Semester As Per ICAR Revised Syllabus

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For IVth Semester as per ICAR revised syllabus

Principles of Organic Farming

Course No.: AGRO-248

OTHER FORMS OF ORGANIC FARMING

IMPACT OF CONVENTIONAL FARMING

The International Federation for Organic Agriculture Movement’s (IFOAM) definition of

OVERALL PRINCIPLES / AIMS / OBJECTIVES OF ORGANIC FARMING

CONCEPTS OF ORGANIC FARMING

NEED & SCOPE OF ORGANIC FARMING

ADVANTAGES OF ORGANIC FARMING

DISADVANTAGES OF ORGANIC FARMING

VARIOUS CAUSES OF LOW ADOPTION OF ORGANIC FARMING

PROBLEMS AND CONSTRAINTS

APIGR: Association for Propogation of Indigenous Genetic Resourses Oct-1984 at

CONVENTIONAL FARMING V/S ORGANIC FARMING

Conventional Farming Organic Farming

SCHEMES TO PROMOTE ORGANIC FARMING IN INDIA

Classification of organic manure/fertilizers:

Bulky organic Manures Concentrated organic Manures

Mainly derived from animal,

Non-edible to cattle Edible to cattle

Farm yard manure (FYM), Green manures (e.g. dhaincha,

FARM YARD MANURE

Method of preparation of farm compost:-

1. Indore method (Aerobic shallow, Trench method)

“Characters of a good green manuring crops”

B) Green leaf manure:-

Preparation of vermicompost by heap method :

Preparation of vermicompost in concrete tank

SHEEP & GOAT MANURE

RECYCLING OF CROP RESIDUES

CONCENTRATED ORGANIC MANURES

6. GUANO (Bird / Fish)

7. RAW BONE MEAL - An excellent source of organic phosphorus. It contains 3 to 4%

Types of biofertilizers or Classification of biofertilizers:

5. Azotobactor: The beneficial effects of Azotobacter biofertilizer on cereals, millets,

7. Mycorrhizae (Nutrient mobilizing bio-fertilizers): VMA the symbiotic association

Methods of Biofertilizer application:

Products for Use in Fertilising and Soil Conditioning

PRODUCT FOR USE IN FERTILIZING AND SOIL CONDITIONINGH

Inputs Condition for use

Compost from plant residues Permitted

Inputs Condition for use

CHOICE OF CROPS AND VARIETIES IN ORGANIC FARMING

Choice of Crops and Varieties

Factors influencing decisions on the selection of crops & cropping system:

Crop Pest Parasitoids Dosage/ha

Benefits of using bio-control agent

Some examples of Bio-pesticides :-

Types of Microbial Bio-pesticides

1. Bacteria Bacillus thuringiensis Lepidoptera Maize, vegetables,

3. Viruses Nuclear polyhedrons viirus American Bio worm, Sunflower,

Method of application of bio-pesticides

The National Programme for Organic Production (hereinafter referred to as ‘NPOP’)

The aims of the NPOP, include the following:

1. To provide the means of evaluation of certification programme for organic agriculture

The NPOP include the following:

Operational Structure of National Program for Organic Production:-

National Steering Committee (NSC))

Technical Committees (TC)

National Accreditation Board (NAB)

Technical committee for APEDA