ACHARYA NARENDRA DEVA UNIVERSITY OF AGRICULTURE &

TECHNOLOGY, KUMARGANJ, AYODHYA (UP) 224229

COLLEGE OF HORTICULTURE AND FORESTRY

VSC 591

“Organic Vegetable Production”

MASTER’S SEMINAR

Submited To: Submitted by:

Dr. G. C. YADAV Abinash Kumar Patel

Professor Id.No.H-12328/21
Dept. of Vegetable Science M.Sc.(Horti.) Vegetable Science
Abstract

Organic vegetable production is a production system that ensures environmental

safety and restricts the heavy use of chemical, insecticides, and fertiliser. They
are the key component for sustainable agriculture. In the Indian diet, vegetables
are a crucial source of nourishment. But, due to green revolution, the use of
chemicals insecticides, and fertiliser has been increased and created problem to
both human and environment health. Thus, it is necessary to return to the
traditional way of farming, which excludes the use of fertilisers, chemicals, and
pesticides. Optimizing the health and productivity of the interrelated
communities of plants, soil, people, and animals is the main objective of organic
vegetable production. Organic vegetable production and its quality bring more
income to the farmers. Due to various types of climatic conditions and wide soil
types in India has created a huge scope for organic vegetable production.

Keywords: Organic Vegetable Production, Chemicals, Sustainable agriculture,

Health, Productivity

Introduction
Organic vegetable production is a farming method that involves raising
vegetable crops by using organic waste such as animal wastes, plant wastes,
crop wastes, farm wastes, and biological materials to keep the soil alive. The
primary goal of organic vegetable production is to optimize health and
productivity of the interdependent communities of plant, soil, people and
animals. Organic farming is an age old practice in Indian agriculture which is
based on the minimal use of off-farm inputs and on management practices that
restore, maintain and enhance ecological harmony. However in the process of
modernization, particularly after green revolution the consumption of chemicals
namely fertilizers, pesticides, growth regulators etc., has increased substantially
in the production system. Excessive application of fertilizers, pesticides and
synthetic hormone causing severe damage to the soil and environment as well as
harvested produce. The residues of pesticides and fertilizers that persisted in the
soil destroy the beneficial microorganisms, earthworms and other soil habitat.
There are ample evidences to show that agrochemical based high input
agriculture is not sustainable for long period due to gradual decline in factor
productivity with adverse impact on soil health and quality. These are some
definition given by different scientists.
Lampkin (1990): Organic Farming is a production system which avoids or
largely excludes the use of synthetically compounded fertilizers, growth
regulators and live stock feed additives.
US Department of Agriculture: A system that is designed and mailed to
produce agricultural products by the use of methods, and substances that
maintain the integrity of organic agricultural products until they reach the
consumer.
According to Codex Alimentarius (Food code) Commission (CAC): Organic
agriculture is a holistic food production management system, which promotes
and enhances agro-ecosystem health, including biodiversity, biological cycles
and soil biological activity.
Funtilana (1990): Organic Farming is giving back to the nature what is taken
from it.
According to the National Organic Standards Board of the US Department
of Agriculture (USDA) organic farming is a system which avoids or largely
excludes the use of synthetic inputs (such as fertilizers, pesticides, hormones,
feed additives etc) and to the maximum extent feasible relies upon biological
system of nutrient mobilization and plant protection.Organic agriculture is
therefore often termed as knowledge based rather than input based agriculture.

Need for Organic Farming in Vegetables

• The enhancing production cost of the chemical farming such as investments in
the manufacturing pesticides, fertilizers, irrigation etc.
• Due to heavier environmental pollution.
• In India, most of the vegetable farmers are poor, small or marginal.
• Land productivity gets decline because of increased chemical fertilizers.
• As most of the vegetable are eaten raw there is a need to reduce the
contamination that causes health hazards.
• Organic vegetable fetches more income through saving the cost of production
or through international exports.
• Helps in the restoration of soil characters.

Principles of Organic Farming

A set is outlined by the International Federation of Organic Agricultural
Movements (IFOAM) for the guiding principles of organic farming. This is as
follows:
1. Principle of health
Organic Agriculture should sustain and enhance the health of soil, plant,
animal, human and planet as one and indivisible. This principle points out that
the health of individuals and communities cannot be separated from the health
of ecosystems - healthy soils produce healthy crops that foster the health of
animals and people. Health is the wholeness and integrity of living systems. It is
not simply the absence of illness, but the maintenance of physical, mental,
social and ecological well-being. Immunity, resilience and regeneration are key
characteristics of health. The role of organic agriculture, whether in farming,
processing, distribution, or consumption, is to sustain and enhance the health of
ecosystems and organisms from the smallest in the soil to human beings. In
particular, organic agriculture is intended to produce high quality, nutritious
food that contributes to preventive health care and well-being. In view of this it
should avoid the use of fertilizers, pesticides, animal drugs and food additives
that may have adverse health effects.

2. Principle of ecology
Organic Agriculture should be based on living ecological systems and cycles,
work with them, emulate them and help sustain them. This principle roots
organic agriculture within living ecological systems. It states that production is
to be based on ecological processes, and recycling. Nourishment and well-being
are achieved through the ecology of the specific production environment. For
example, in the case of crops this is the living soil; for animals it is the farm
ecosystem; for fish and marine organisms, the aquatic environment. Organic
farming, pastoral and wild harvest systems should fit the cycles and ecological
balances in nature. These cycles are universal but their operation is site-specific.
Organic management must be adapted to local conditions, ecology, culture and
scale. Inputs should be reduced by reuse, recycling and efficient management of
materials and energy in order to maintain and improve environmental quality
and conserve resources. Organic agriculture should attain ecological balance
through the design of farming systems, establishment of habitats and
maintenance of genetic and agricultural diversity. Those who produce, process,
trade, or consume organic products should protect and benefit the common
environment including landscapes, climate, habitats, biodiversity, air and water.

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. This principle emphasizes that those
involved in organic agriculture should conduct human relationships in a manner
that ensures fairness at all levels and to all parties - farmers, workers,
processors, distributors, traders and consumers. Organic agriculture should
provide everyone involved with a good quality of life, and contribute to food
sovereignty and reduction of poverty. It aims to produce a sufficient supply of
good quality food and other products. This principle insists that animals should
be provided with the conditions and opportunities of life that accord with their
physiology, natural behavior and wellbeing. Natural and environmental
resources that are used for production and consumption should be managed in a
way that is socially and ecologically just and should be held in trust for future
generations. Fairness requires systems of production, distribution and trade that
are open and equitable and account for real environmental and social costs.

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. Organic agriculture is a living and dynamic system that
responds to internal and external demands and conditions. Practitioners of
organic agriculture can enhance efficiency and increase productivity, but this
should not be at the risk of jeopardizing health and well-being.
Consequently, new technologies need to be assessed and existing methods
reviewed. Given the incomplete understanding of ecosystems and
agriculture, care must be taken. This principle states that precaution and
 responsibility are the key concerns in management, development and
technology choices in organic agriculture. Science is necessary to ensure that
organic agriculture is healthy, safe and ecologically sound. However,
scientific knowledge alone is not sufficient. Practical experience,
accumulated wisdom and traditional and indigenous knowledge offer valid
solutions, tested by time. Organic agriculture should prevent significant risks
by adopting appropriate technologies and rejecting unpredictable ones, such
as genetic engineering. Decisions should reflect the values and needs of all
who might be affected, through transparent and participatory processes.

MINIMUM REQUIREMENTS FOR ORGANIC VEGETABLE

PRODUCTION
A. Selection of Site
The best quality of the produce can be obtained through planting the vegetable
at correct location. The field or the garden must be located at the open field or
southern exposure if possible. Location selected must receive at least 6 to 8 h of
sunlight directly every day. The water resource should be nearby the production
area. More than 1.5% slope should be avoided to minimize the soil erosion and
run off. Proper drainage facilities must be ensured.

B. Conversion period
The interim period required for the establishment of organic management
system and soil fertility are termed as conversion period. For vegetable crops
the minimum conversion period of 12 months are required before to the start of
production cycle. Based upon past use of ecological and land situations, the
certification agency might reduce or extend the minimum period for conversion.
The time between the start of organic management and certification is called
conversion period.

C. Choice of the Crops and Varieties

The planting materials used must be certified organic, resistance to various
stresses and climate resilient. If certified planting materials are not available
then care should be taken that it should be chemically untreated one. The use of
genetically engineered pollens, seeds and transgenic plants are restricted. The
most needed criteria to select the vegetables are based on the market demand.
The vegetables are classified into two categories viz., the warm and the cool
season vegetable crops.

D. Soil Preparation
The production of organic vegetables requires some long-term outlook for soil
preparation. Soil must be friable, porous and well drained with good organic
matter content as the soil organic matter releases the nutrient and have a good
water holding capacity. For weed control soil solarization is preferred.

E. Planting
Location size and the problems in size mainly determine the methods used for
planting. Raised beds are laid in smaller sites to minimize the compaction, to
hold organic matter and for ease of harvest. For larger sites tractors and other
equipment’s are used in one or other way. Vegetable production mainly relies
on the clean cultivation where old crops residues have been turned into the soil.
This is done to avoid the allelopathic effect of the previous crop residues.

F. Irrigation
The successful vegetable cultivars are determined by water application at the
correct time and at correct growth stage. Drip and sprinkler method of irrigation
are most commonly used in vegetables.

G. Crop Rotation
Crop rotation is a common practice in organic vegetable production that
involves growing different crops in a planned sequence on the same piece of
land over time. It is used to manage pests, diseases, and soil fertility, and is an
important component of organic farming systems. Here are some key aspects
and benefits of crop rotation in organic vegetable production:

Pest and disease management: Crop rotation can disrupt the life cycles of
pests and diseases, reducing their populations and preventing build-up of pest
pressure. Different crops have different vulnerabilities to pests and diseases, so
rotating crops can break the cycle of pests and diseases that are specific to
certain crops. This can help reduce the use of synthetic pesticides in organic
production and promote natural pest control methods.
Nutrient management: Crop rotation can help manage soil fertility by
optimizing nutrient cycling. Different crops have varying nutrient requirements,
and rotating crops can help balance nutrient uptake and reduce nutrient
imbalances or depletion in the soil. For example, legume crops, such as peas or
beans, can fix nitrogen from the air and improve soil fertility, while other crops
can take up nutrients left behind by previous crops, reducing the need for
external inputs.

Weed management: Crop rotation can help control weeds by interrupting their
life cycles and reducing their population density. Different crops may have
different weed suppressive abilities, and rotating crops can help reduce weed
pressure and minimize the need for herbicides or manual weeding. Additionally,
some crops, such as cover crops, can be used as a natural weed management
tool when included in a crop rotation plan.

Soil health: Crop rotation can promote soil health by improving soil structure,
increasing soil organic matter, and enhancing microbial diversity. Different
crops have varying root systems and residue characteristics, and rotating crops
can help maintain a balanced soil ecosystem, which is important for long-term
sustainability of organic vegetable production.

Biodiversity: Crop rotation can promote biodiversity on the farm by

diversifying the types of crops grown, which can support beneficial insects,
pollinators, and wildlife. Biodiversity is important for ecosystem resilience,
natural pest control, and overall farm sustainability.

Economic benefits: Crop rotation can provide economic benefits by reducing

input costs, increasing crop yields, and improving marketability of diverse
crops. By managing pests, diseases, and nutrients effectively, crop rotation can
contribute to higher crop quality and yield, which can result in higher market
prices and increased farm profitability.
Resilience to climate variability: Crop rotation can help increase the resilience
of organic vegetable production to climate variability, such as extreme weather
events, by diversifying the crops grown. If one crop is affected by adverse
weather conditions, other crops in the rotation may be less impacted, reducing
the risk of crop failure and economic losses.
It's important to carefully plan and manage crop rotations in organic vegetable
production, taking into consideration the specific crops grown, pest and disease
pressures, soil fertility, and other farm factors. An effective crop rotation plan
should be tailored to the specific farm conditions, and may include different
types of crops, cover crops, and fallow periods to achieve the desired outcomes.
Regular monitoring, observation, and adaptation are key to successful crop
rotation in organic vegetable production.
 
Growing of legumes as the main or companion or inter crops with vegetable
crops enhances the organic soil load. Changing multiple crops and crop rotation
ensures the better utilization of the resources. The legume crops like peas,
beans, cluster bean, cowpea etc are to be included in crop rotation for improving
soil fertility through atmospheric fixing of nitrogen. The inoculation of the
legume crops with some specific rhizobium strain could further improves
nitrogen fixing ability. Crop rotation is the back bone of organic farming
practices. To keep the soil healthy and to allow the natural microbial systems
working, crop rotation is must. Crop rotation is the succession of different crops
cultivated on same land. Follow 3-4 years rotation plan. All high nutrient
demanding crops should precede and follow legume dominated crop
combination. Rotation of pest host and non pest host crops helps in controlling
soil borne diseases and pest. It also helps in controlling weeds. It is better for
improving productivity and fertility of soil. Crop rotations help in improving
soil structure through different types of root system. Legumes should be used
frequently in rotation with cereal and vegetable crops. Green manure crops
should also find place in planning rotations. High nutrient demanding crops
should always be followed by legume crops and returned back to soil .

H. Weed Control
Effective weed management in organic vegetable production is the most
challenging aspects to incorporate locally available organic manure to maintain
fertility in the soil. The competition of weeds for high organic vegetable
production should be suppressed during the critical period of crops. Crop
rotation is an effective for suppressing weeds in vegetable production. Also, in
addition to the different mechanical methods viz., use of black plastic mulch,
deep ploughing in summer, hand weeding different cultural practices such as
composting of manures and cover cropping with other crops are the simplest
method to reduce weed pressure in organic vegetable production.
 I. Nutrient Management
The nutrient management in the organic farming mainly depends upon the
nutrients that are been derived biologically as the use of the synthetic fertilizers/
chemicals are abandoned. The uses of organics have been practiced. Green
manuring is the incorporation of the living biomass into the soil to supply
nutrients. The crops used in the methods are turned as green manure crop. The
nature of green manuring crop should be non-woody, fast growing and short
duration in nature. The manure prepared using cow urine, dung and farm waste
in the backyard space is termed as farm yard manure. Soil fertility, soil organic
matter and crop yield increases with the application of crop residues. Vegetable
crop generates a huge quantity of crop residues after the harvest of their
economic part. The nutrients that are embedded in residues are a potential
source of the organic nutrition. They can also be used to produce vermi-
compost.

J. Pest management and disease management

The pest control strategies in organic farming are targeted in reducing and
preventing the aggregation of the insect population. The risks in pest outbreaks
are minimized by enriching the soil with compost, crop rotation, inter-cropping
and conservation tillage (Niggli, 2010). Strategy for the pest control in the
organic farming limits the use of chemical pesticides and promotes the use of
organically derived pesticides. The effective control for pest population are
achieved through field scouting, trap crops, insect trapping and application of
some biological control methods like introduction of the beneficial insects and
by using natural enemies for reducing pest population. Onion thrips incidence
was found similar between the mineral fertilized and organic fertilized fields.
Simmons et al. (2010) suggested that the combination of host plant resistance
and the reflective mulch could suppress the white-fly infestation that mainly
affects the organic vegetables production. Root knot nematodes in vegetable
crops are effectively controlled by spraying the nematophagus fungus (Pochonia
chamydosporia) (Atkins et al., 2003) Added, solarization that are associated
with the organic fertilization have a potential role in controlling nematodes.

K. Contamination control
Contamination control is an important aspect of organic vegetable production to
ensure the integrity and quality of organic crops. Organic certification standards
prohibit the use of synthetic chemicals, genetically modified organisms
(GMOs), and irradiation in organic production, which means that organic
farmers need to use alternative strategies for managing contamination risks.
Here are some key considerations for contamination control in organic
vegetable production:

Soil management: Organic farmers rely on practices such as composting, green

manure, and cover cropping to build and maintain healthy soils. Proper soil
management practices can help reduce the risk of soil contamination from
synthetic chemicals, heavy metals, and other contaminants. Regular soil testing
can be used to monitor soil quality and detect any potential contamination
issues.
Water management: Organic farmers need to ensure that their irrigation water is
free from contaminants. Water sources should be tested regularly for
contaminants, and appropriate water treatment measures should be
implemented, if needed. Proper irrigation practices, such as drip irrigation or
furrow irrigation, can help minimize contact between water and edible plant
parts, reducing the risk of water-borne contamination.
Input management: Organic farmers need to carefully manage the use of inputs,
including fertilizers, pest control products, and other amendments, to comply
with organic certification standards. Only allowed inputs, such as organic-
approved fertilizers, pest control products, and soil amendments, should be
used. These inputs should be sourced from reliable and certified organic
suppliers to minimize the risk of contamination.
Pest and disease management: Organic farmers rely on integrated pest
management (IPM) strategies that use a combination of cultural, biological, and
mechanical methods for pest and disease control. This may include practices
such as crop rotation, biological controls, pest-resistant varieties, and physical
barriers to minimize the need for synthetic pesticides, which can be a source of
contamination.
Harvest and post-harvest handling: Proper harvest and post-harvest handling
practices are crucial in organic vegetable production to prevent contamination.
Harvesting equipment and containers should be cleaned and sanitized regularly.
Care should be taken to avoid cross-contamination during harvest, packing, and
storage. Organic farmers may also need to follow specific protocols for cleaning
and sanitizing equipment and facilities to meet organic certification
requirements.
L. Labelling
The label should convey clear accurate information about the organic status of
the product. (i.e. conversion in progress or organic).The details like name of the
product, quantity of the product, name and address of the producer, name of
certification agency, certification lot number etc. are to be given in the label.Lot
number is helpful in tracing back the product particularly the field no. in which
it is grown in case of contamination. For e.g.:
Crop: OC (organic chillies)
Country: I (India)
Field No.: 05
Date of harvest: 32 (1 st Feb)
Year: 1999
Lot number OC I 0532 1999.

M. Market suitability
Market research is an essential part for organic vegetable production, which
selection of crop and variety is generally depending on the consumers. It is also
important to find out which vegetable is required in the market at particular time
and when it is required because sometimes vegetables may be undersupplied. It
will be possible to fill the seasonal gap in restaurants vegetables for example
cherry tomato, yellow capsicum and red capsicum. Some processing factories
are preferred cultivars for processing and for the fresh-food market.

M. Documentation
Documentation is an important component of organic certification, as it
provides evidence of compliance with organic standards and helps establish
traceability and transparency in the organic production process. The specific
documentation requirements may vary depending on the organic certification
program and the country or region in which the organic production is taking
place. However, here are some common types of documentation that may be
required for organic certification:

Organic System Plan (OSP): An Organic System Plan (OSP) is a

comprehensive document that outlines the organic production practices and
management strategies used on the farm or in the organic operation. It typically
includes information such as the farm's history, description of crops or products,
soil management practices, pest and disease management strategies, input
management, record-keeping procedures, and other relevant information related
to organic production.
Input Records: Organic certification programs usually require documentation of
all inputs used in the production process, including fertilizers, pest control
products, soil amendments, and other materials. This may include invoices,
receipts, labels, or other documentation that verifies the organic status of the
inputs and their compliance with organic standards.
Record of Practices: Detailed records of all production practices, such as
planting dates, cultivation practices, irrigation methods, and harvest dates, may
need to be maintained as part of the organic certification documentation. These
records provide evidence of compliance with organic production practices and
can be used for verification during the certification process.
Inspection Reports: Organic farms are typically subject to regular inspections by
organic certification agencies or their designated representatives. Inspection
reports, which detail the findings of the inspection and any recommendations or
requirements for compliance, may be required as part of the organic
certification documentation.
Harvest and Sales Records: Records of harvested crops, including quantity,
date, and destination of sales, may be required as part of the organic
certification documentation. These records provide evidence of the traceability
and transparency of organic products from farm to market.
Certificates of Compliance: Some organic certification programs may require
certificates of compliance for certain inputs or practices, such as composting or
seed sourcing. These certificates provide evidence that specific requirements or
standards have been met and may be required as part of the organic certification
documentation.
Organic Labels and Logos: If organic products are labeled or marketed with
organic claims, the use of approved organic logos or labels may be subject to
documentation requirements. This may include verifying that the organic logos
or labels used on packaging or marketing materials are approved for use by the
organic certification program.
Documentation of farm activities is must for acquiring certification especially
when both conventional and organic crops are raised. The following
documents/records are to be maintained field map field history sheet , activity
register, input record ,output record, harvest record, storage record ,sales record,
pest control records , equipments cleaning records , labelling records.
N. Certification
This is process of certification for organic food produce and other related
organic products. Any person doing organic food production can be certified,
including farmers, food processors, suppliers of seed and retailers. It has a
production standard for growing of crops, their storage, convert into processed
products, packaging and transportation that exclude genetically modified
organisms and the use of synthetic chemical inputs (Such as fertilizer,
pesticides, food additives, antibiotics etc). This generally allows for chemicals
free farming for three or more than three years. This keeps record in detail for
production and sales and strictly maintaining non-certified products and organic
products.
Purpose of certification
Organic certification is essential for increasing worldwide demand of organic
vegetable produce. It necessary for prevention from fraud products and also
assure product quality. Organic producers identify suppliers of approved
products for use in certified operations for certification. Many certification
bodies operate organic standards that meet the minimum requirements of the
National government. Procedure of Certification Farmer is required to
participate in new activities for farm certification: (Source: NPOF, Agriculture
and Cooperation Department, Government of India) Advanced Farming 136
Application form is given by the applicant with details in the prescribed format
to the certification agency. Screening of application by certification agency.
Cost estimate including certification fees, laboratory fees, inspection fees,
reporting cost and travel cost etc is sent for acceptance. Acceptance of cost by
the organic vegetable producer. Signing of agreement between organic
vegetable producer with certification agency. Certification agency calls for
cropping/production/cultivation/processing scheme and provides a copy of the
standards for the producer to follow. Certification agency asks the organic
vegetable producer to release 50 percent of the certification cost in advance.
Organic vegetable producer pays the 50 percent fees. Inspection is carried out at
one or more than one times. Inspection report submitted to the certification
agency committee. Certification agency asks for final payment and organic
vegetable producer pays the final payment. Certification agency gives certificate
to organic vegetable producer. Organic vegetable producer releases the stock for
sale with Certification Mark (India Organic Logo).
Issues in Organic Vegetable Farming
Even though the organic farming is the best approach for the sustainable crop
production, but there are some constraints faced in adopting it under Indian
conditions (Maity and Tripathy, 2004). These are due to the following reasons:
Reduction in yield in the initial few years when the farmers convert from
chemical farming to organic farming. Inputs required are difficult to generate
easily in the farm. Lack of market facilities of the organic vegetable produce.
Organic farming is a knowledge intensive farming where one have to keep in
pace with nature dynamics to increase the production. Shifting from chemical
farming to pure organic farming is laborious and time consuming method.
Actual amount required for soil through organic material is difficult to calculate
as the content of nutrient is too low. There is a constrain in the availability,
transportation and the application of the biological material for meeting the crop
nutrient demand. There is a lack of the farmers’ adoption without getting any
financial help from the government.

Conclusion
Thus in countries like India, the adoption of pure organic farming is possible
partially, especially for exporting to International market. On the other hand,
adoption of the Integrated Green Revolution Farming is one of the options for
adopting Organic Farming in a large scale. The basic of green revolution are
increased use of the external inputs, developing high yielding and hybrid
varieties, farm mechanization that limits the damage to human health and
environment. For this purpose, some of the organic techniques have been
developed and combined with some high input technology for creating
integrated systems like INM (Integrated Nutrient Management), IPM
(Integrated Pest Management) and biological control methods that reduces the
chemical needs. Further researches on some proper technology (time saving and
less cost) for organic vegetable production are needed in near future.

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