Green Chemistry of Organic Farming and Organic Food: A Review

Abstract

The organic farming system follows various principles of the natural ecosystem, which is based on the structural and functional relationships of natural ecosystems. The food production history presumes that organic farming was the predominant cultivation method practiced for the last decade, but in the beginning of the twentieth century, we observed advanced biochemistry and bio-engineering immensely changed the cultivation system by using synthetic fertilizers and pesticides (Fabiansson, 2014). However, the consumption of organic food has seen a marked increment around the globe in the past decade. Common reports suggest that organic foods have a better taste compared to other conventional kinds, primarily because the crops have been given more time to develop and mature, in addition to the usage of environmentally friendly agricultural techniques. As organic foods and conventional products are close substitutes, consumers conveniently choose the cheaper, conventional category and thus, limit the demand for organic food. It is difficult to justify the price premium to consumers as health benefits from organic food consumption cannot be particularly quantified. Organic farming and its coordination and administration enhance the environment as well as human health, which are important objectives for all credible economic food production and growth.