Organic Farming

History of organic farming
The concepts of organic agriculture were developed in the early 1900s by Sir Albert Howard, F.H. King, Rudolf Steiner, and others who believed that the use of animal manures (often made into compost), cover crops, crop rotation, and biologically based pest controls resulted in a better farming system. Howard, having worked in India as an agricultural researcher, gained much inspiration from the traditional and sustainable farming practices he encountered there and advocated for their adoption in the West. Such practices were further promoted by various advocates—such as J.I. Rodale and his son Robert, in the 1940s and onward, who published Organic Gardening and Farming magazine and a number of texts on organic farming. The demand for organic food was stimulated in the 1960s by the publication of Silent Spring, by Rachel Carson, which documented the extent of environmental damage caused by insecticides.
Organic food sales increased steadily from the late 20th century. Greater environmental awareness, coupled with concerns over the health impacts of pesticide residues and consumption of genetically modified (GMO) crops, fostered the growth of the organic sector.Organic farming is an agricultural practice that focuses on growing crops and raising livestock in a way that promotes ecological balance and biodiversity. It avoids the use of synthetic fertilizers, pesticides, herbicides, and genetically modified organisms (GMOs). Instead, organic farmers use natural methods to enhance soil fertility and control pests, such as crop rotation, composting, and biological pest control.
Organic farming is a sustainable agricultural system that uses ecologically based pest controls and biological fertilizers derived largely from animal and plant wastes and nitrogen-fixing cover crops.