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International Seminar on Biodiversity and Sustainable Development in the Mekong River Basin 6

1.b. Organic agriculture.
"Organic agriculture is a holistic production management system which promotes and
enhances agro-ecosystem health, including biodiversity, biological cycles, and soil biological
activity. It emphasizes the use of management practices in preference to the use of off-farm inputs,
considering that regional conditions require locally adapted systems. This is accomplished by
using, where possible, agronomic, biological, and mechanical methods, as opposed to using
synthetic materials, to fulfil any specific function within the system." (FAO/WHO Codex
Alimentarius Commission, 1999). So, sustainable/organic agriculture helps the environment, but
it’s time to discuss about its efficiency. It takes many forms: organic, free-range, low-input,
holistic, and biodynamic. Therefore, sustainable agriculture tries to find a good balance between
the need for food production and the preservation of the ecological system within the environment.
One of the main concerns is that sustainable agriculture does not produce as much food as
industrialized agriculture. Our long-term ability to meet growing demands for food often seems
uncertain.
1.b.1. Growing fruit without chemicals.
Consumers and producers of organic products understand the importance of the production
of food and fruits without the use of synthetic chemicals in equally way. Is necessary to make more
for organic farming than just doing away with artificial inputs. The aim of organic farming is to
minimise inputs and to create an agricultural system that is as near as possible to a self-perpetuating
or closed system of production. But it is important to understand that some nutrients are removed
when the crop is harvested, so some inputs in the form of composts and green manure crops are
added to replace these nutrients. Also, other natural substances may also be added to stimulate
biological activity in the soil. A high level of understanding is needed of the life cycles and
interactions of crops, livestock, weeds, pests, and diseases. It is a requirement for a high level of
management, achieved through a variety of techniques: creating environments that encourage
beneficial species to keep pest populations in check, selecting crop varieties that discourage or are
resistant to pests and diseases, using management tools such as crop rotations and companion
planting to inhibit or repel pests and diseases. Feed the soil, not the plant. Organic farmers aim to
feed the soil, not the plant, to create a soil that is balanced in nutrients, has good structure, high
biological activity, and high levels of organic matter. (Organic fruit production Robyn Neeson
Organic Farming Liaison Officer, Farming Systems Research, Yanco.
https://dpipwe.tas.gov.au/Documents/Organics_organic-fruit-production.pdf).
1.b.2. Certification for Organic Products.
Certification means having your farm and farming methods adapted at the certifier's
standards for organic farming. The certifier's standards cover all the requirements of the National
Standard for Organic and Bio-dynamic Produce. Since January 1993, exports of organic produce
have been required to meet this standard. It is important to know the certification process and the
requirements of certifying organisations before the fruits are marketed. An orchard can be
classified 'in conversion' until the farming system satisfies the standards of organic production.
Currently, there are no legal requirements to become certified.
1.b.3. Marketing requirements.
It is illegal to sell non-organic produce as organic. It is also a legal requirement to have
organic produce destined for the export market certified. In present, locally marketed organic
produce does not require certification, but this is expected to change soon.
1.b.4. Marketing strategies.

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