The key characteristics of organic farming include:

• Protecting the long term fertility of soils by maintaining organic matter levels, encouraging soil biological activity, and careful mechanical intervention
• Providing crop nutrients indirectly using relatively insoluble nutrient sources which are made available to the plant by the action of soil micro-organisms
• Nitrogen self-sufficiency through the use of legumes and biological nitrogen fixation, as well as effective recycling of organic materials including crop residues and livestock manures
• Weed, disease and pest control relying primarily on crop rotations, natural predators, diversity, organic manuring, resistant varieties and limited (preferably minimal) thermal, biological and chemical intervention
• The extensive management of livestock, paying full regard to their evolutionary adaptations, behavioural needs and animal welfare issues with respect to nutrition, housing, health, breeding and rearing
• Careful attention to the impact of the farming system on the wider environment and the conservation of wildlife and natural habitats

 

ADVANTAGES:

They are closely regulated.

Better taste and more nutrition.

Costs are lowered

The environment doesn’t suffer

Poison-free

Food Keeps Longer
 
Disease and Pest Resistance

Weed Competitiveness

Lower Input Costs 
 
Drought Resistance

Added Value


DISADVANTAGES:

It’s a whole lot more work

The consumer pays the price

Cross Breeding Happens

Productivity is less

Cultivation is hard

Takes a lot of time

It requires considerably more skill.