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Organic, Organics, Food and Gardens
All grown utilizing Hydroponics.
The organic movement began in the 1930s and 1940s as a reaction to agriculture's growing reliance on synthetic fertilizers. Artificial fertilizers had been created during the 18th century, initially with super phosphates 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', not organic.
Sir Albert Howard is widely considered to be the father of organic farming. Further work was done by J.I. Rodale in the United States, Lady Eve Balfour in the United Kingdom, and many others across the world.
Organic farming has made up only a fraction of total agricultural output from its beginning until today. Increasing environmental awareness in the general population has transformed the originally supply driven 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 which are comparable to organic farming but are not certified. In other cases, farmers in the developing world have converted for economic reasons.
Organic Grown, Organic Food with Hydroponics.
Organic foods are made in a way that complies with organic standards set by national governments and international organizations. In the United States, organic production is a system that is managed in accordance with the Organic Foods Production Act (OFPA) of 1990 and regulations in Title 7, Part 205 of the Code of Federal Regulations to respond to site-specific conditions by integrating cultural, biological, and mechanical practices that foster cycling of resources, promote ecological balance, and conserve bio diversity. For the vast majority of human history, agriculture can be described as organic; only during the 20th century was a large supply of new synthetic chemicals introduced to the food supply. This more recent style of production is referred to as "conventional." Under organic production, the use of conventional non-organic pesticide (including insecticides, fungicides, and herbicides) is precluded. However, contrary to popular belief, certain sprays and other materials that meet organic standards are allowed in the production of organic food. If livestock are involved, the livestock must be reared with regular access to pasture and without the routine use of antibiotics or growth hormones. In most countries, organic produce may not be genetically modified. It has been suggested that the application of nanotechnology to food and agriculture is a further technology that needs to be excluded from certified organic food. The Soil Association (UK) has been the first organic certifier to implement a nano-exclusion.
Organic food production is a heavily regulated industry, distinct from private gardening. Currently, the European Union, the United States, Canada, Japan and many other countries require producers to obtain special certification in order to market food as "organic" within their borders. Most certifications allow some chemicals and pesticides to be used, so consumers should be aware of the standards for qualifying as "organic" in their respective locales.
Historically, organic farms have been relatively small family run operations, which is why organic food was once only available in small stores or organic farmers' markets. However, since the early 1990s organic food production has had growth rates of around 20% a year, far ahead of the rest of the food industry, in both developed and developing nations. As of April 2008, organic food accounts for 1–2% of food sales worldwide.
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