Abstract: Organic agriculture is a kind of living and dynamic agriculture that was introduced in the early 20th century. The fundamental basis for organic agriculture is in harmony with nature. This version of farming emphasizes removing growth hormones, chemical fertilizers, toxins, radiation, genetic manipulation and instead, integration of modern scientific techniques (such as biologic and microbial control) that leads to the production of healthy food and the preservation of the environment and use of agricultural products such as forage and manure. Supports from governments for the markets producing organic products and taking advantage of the experiences from other successful societies in this field can help progress the positive and effective aspects of this technology, especially in developing countries. This research proves that till 2030, 25% of the global agricultural lands would be covered by organic farming. Consequently Iran, due to its rich genetic resources and various climates, can be a pioneer in promoting organic products. In addition, for sustainable farming, blend of organic and other innovative systems is needed. Important limitations exist to accept these systems, also a diversity of policy instruments will be required to comfort their development and implementation. The paper was conducted to results of compilation of reports, issues, books, articles related to the subject with library studies and research. Likewise we combined experimental and survey to get data.
Abstract: Goat dairy products are gaining popularity worldwide. In developing countries, but also in many marginal regions of the Mediterranean area, goats represent a great part of the economy and ensure food security. In fact, these small ruminants are able to convert efficiently poor weedy plants and small trees into traditional products of high nutritional quality, showing great resilience to different climatic and environmental conditions. In developed countries, goat milk is appreciated for the presence of health-promoting compounds, bioactive compounds such as conjugated linoleic acids, oligosaccharides, sphingolipids and polyammines. This paper focuses on the recent advances in literature on the nutritional properties of goat milk and on innovative techniques to improve its quality as to become a promising functional food. The environmental sustainability of different methodologies of production has also been examined. Goat milk is valued today as a food of high nutritional value and functional properties as well as small environmental footprint. It is widely consumed in many countries due to high nutritional value, lower allergenic potential, and better digestibility when compared to bovine milk, that makes this product suitable for infants, elderly or sensitive patients. The main differences in chemical composition between a cow and goat milk rely on fat globules that in goat milk are smaller and in fatty acids that present a smaller chain length, while protein, fat, and lactose concentration are comparable. Milk nutritional properties have demonstrated to be strongly influenced by animal diet, genotype, and welfare, but also by season and production systems. Furthermore, there is a growing interest in the dairy industry in goat milk for its relatively high concentration of prebiotics and a good amount of probiotics, which have recently gained importance for their therapeutic potential. Therefore, goat milk is studied as a promising matrix to develop innovative functional foods. In addition to the economic and nutritional value, goat milk is considered a sustainable product for its small environmental footprint, as they require relatively little water and land, and less medical treatments, compared to cow, these characteristics make its production naturally vocated to organic farming. Organic goat milk production has becoming more and more interesting both for farmers and consumers as it can answer to several concerns like environment protection, animal welfare and economical sustainment of rural populations living in marginal lands. These evidences make goat milk an ancient food with novel properties and advantages to be valorized and exploited.
Abstract: Market and non-market outputs are produced jointly in agriculture. Their supply depends on the intensity and type of production. The role of agriculture as an economic activity and its effects are important for the Lithuanian case study, as agricultural land covers more than a half of country. Positive and negative externalities, created in agriculture are not considered in the market. Therefore, specific techniques such as stated preferences methods, in particular choice experiments (CE) are used for evaluation of non-market outputs in agriculture. The main aim of this paper is to present construction of the research path for evaluation of non-market farming system outputs in Lithuania. The conventional and organic farming, covering crops (including both cereal and industrial crops) and livestock (including dairy and cattle) production has been selected. The CE method and nested logit (NL) model were selected as appropriate for evaluation of non-market outputs of different farming systems in Lithuania. A pilot survey was implemented between October–November 2018, in order to test and improve the CE questionnaire. The results of the survey showed that the questionnaire is accepted and well understood by the respondents. The econometric modelling showed that the selected NL model could be used for the main survey. The understanding of the differences between organic and conventional farming by residents was identified. It was revealed that they are more willing to choose organic farming in comparison to conventional farming.
Abstract: An outstanding part of the animal products are based on the grasslands, due to the fact that the grassland ecosystems can be found all over the globe. In places where economical and successful crop production cannot be managed, the grassland based animal husbandry can be an efficient way of food production. In addition, these ecosystems have an important role in carbon sequestration, and with their rich flora – and fauna connected to it – in conservation of biodiversity. The protection of nature, and the sustainable agriculture is getting more and more attention in the European Union, but, looking at the consumers’ needs, the production of healthy food cannot be neglected either. Because of these facts, the effects of two specific composts - which are officially authorized in organic farming, in Agri-environment Schemes and Natura 2000 programs – on grass yields and sward compositions were investigated in a field trial. The investigation took place in Hungary, on a natural grassland based on solonetz soil. Three rates of compost (10 t/ha, 20 t/ha, 30 t/ha) were tested on 3 m X 10 m experimental plots. Every treatment had four replications and both type of compost had four-four control plots too, this way 32 experimental plots were included in the investigations. The yield of the pasture was harvested two-times (in May and in September) and before cutting the plots, measurements on botanical compositions were made. Samples for laboratory analysis were also taken. Dry matter yield of pasture showed positive responses to the rates of composts. The increase in dry matter yield was partly due to some positive changes in sward composition. It means that the proportions of grass species with higher yield potential increased in ground cover of the sward without depressing out valuable native species of diverse natural grasslands. The research results indicate that the use of organic compost can be an efficient way to increase grass yields in a sustainable way.
Abstract: The objective of this study was to assess the production and market of certified organic products in Thailand. A purposive sampling technique was used to identify a sample group of 154 organic entrepreneurs for the study. A survey and in-depth interview were employed for data collection. Also, secondary data from organic agriculture certification body and publications was collected. Then descriptive statistics and content analysis technique were used to describe about production and market of certified organic products in Thailand. Results showed that there were 9,218 farmers on 213,183.68 Rai (83,309.2 acre) of certified organic agriculture land (0.29% of national agriculture land). A total of 57.8% of certified organic agricultural lands were certified by the international certification body. Organic farmers produced around 71,847 tons/year and worth around THB 1,914 million (Euro 47.92 million). Excluding primary producers, 471 operators involved in the Thai organic supply chains, including processors, exporters, distributors, green shops, modern trade shops (supermarket shop), farmer’s markets and food establishments were included. Export market was the major market channel and most of organic products were exported to Europe and North America. The total Thai organic market in 2014 was estimated to be worth around THB 2,331.55 million (Euro 58.22 million), of which, 77.9% was for export and 22.06% was for the domestic market. The largest exports of certified organic products were processed foods (66.1% of total export value), followed by organic rice (30.4%). In the domestic market, modern trade was the largest sale channel, accounting for 59.48% of total domestic sales, followed by green shop (29.47%) and food establishment (5.85%). To become a center of organic farming and trading within ASEAN, the Thai organic sector needs to have more policy support in regard to agricultural chemicals, GMO, and community land title. In addition, appropriate strategies need to be developed.
Abstract: The aim of this work was to characterize a potential
target group of people interested in participating into a training
program in organic farming in the context of mobile-learning. The
information sought addressed in particular, but not exclusively,
possible contents, formats and forms of evaluation that will
contribute to define the course objectives and curriculum, as well as
to ensure that the course meets the needs of the learners and their
preferences. The sample was selected among different European
countries. The questionnaires were delivered electronically for
answering on-line and in the end 135 consented valid questionnaires
were obtained. The results allowed characterizing the target group
and identifying their training needs and preferences towards m-learning
formats, giving valuable tools to design the training offer.
Abstract: Crops diversity and maintaining and enhancing the
fertility of agricultural lands are basic principles of organic farming.
With a wider range of crops in agroecosystem can improve the ability
to control weeds, pests and diseases, and the performance of crops
rotation and food safety. In this sense, the main objective of the
research was to study the productivity and chemical composition of
some alternative crops and their adaptability to soil and climatic
conditions of the agricultural area in Southern Romania and to
cultivation in the organic farming system. The alternative crops were:
lentil (7 genotypes); five species of grain legumes (5 genotypes); four
species of oil crops (5 genotypes). The seed production was, on
average: 1343 kg/ha of lentil; 2500 kg/ha of field beans; 2400 kg/ha
of chick peas and blackeyed peas; more than 2000 kg/ha of atzuki
beans, over 1250 kg/ha of fenugreek; 2200 kg/ha of safflower; 570
kg/ha of oil pumpkin; 2150 kg/ha of oil flax; 1518 kg/ha of camelina.
Regarding chemical composition, lentil seeds contained: 22.18%
proteins, 3.03% lipids, 33.29% glucides, 4.00% minerals, and 259.97
kcal energy values. For field beans: 21.50% proteins, 4.40% lipids,
63.90% glucides, 5.85% minerals, 395.36 kcal energetic value. For
chick peas: 21.23% proteins, 4.55% lipids, 53.00% glucides, 3.67%
minerals, 348.22 kcal energetic value. For blackeyed peas: 23.30%
proteins, 2.10% lipids, 68.10% glucides, 3.93% minerals, 350.14 kcal
energetic value. For adzuki beans: 21.90% proteins, 2.60% lipids,
69.30% glucides, 4.10% minerals, 402.48 kcal energetic value. For
fenugreek: 21.30% proteins, 4.65% lipids, 63.83% glucides, 5.69%
minerals, 396.54 kcal energetic value. For safflower: 12.60%
proteins, 28.37% lipids, 46.41% glucides, 3.60% minerals, 505.78
kcal energetic value. For camelina: 20.29% proteins, 31.68% lipids,
36.28% glucides, 4.29% minerals, 526.63 kcal energetic value. For
oil pumpkin: 29.50% proteins, 36.92% lipids, 18.50% glucides,
5.41% minerals, 540.15 kcal energetic value. For oil flax: 22.56%
proteins, 34.10% lipids, 27.73% glucides, 5.25% minerals, 558.45
kcal energetic value.
Abstract: The growth of organic farming practices in the last
few decades is continuing to stimulate the international debate about
this alternative food market. As a part of a PhD project research
about embeddedness in Alternative Food Networks (AFNs), this
paper focuses on the promotional aspects of organic farms websites
from the Madrid region. As a theoretical tool, some knowledge
categories drawn on the geographic studies literature are used to
classify the many ideas expressed in the web pages. By analysing
texts and pictures of 30 websites, the study aims to question how and
to what extent actors from organic world communicate to the
potential customers their personal beliefs about farming practices,
products qualities, and ecological and social benefits. Moreover, the
paper raises the question of whether organic farming laws and
regulations lack of completeness about the social and cultural aspects
of food.
Abstract: Organic farming systems still depend on intensive, mechanical soil tillage. Frequent passes by machinery traffic cause substantial soil compaction that threatens soil health. Adopting practices as reduced tillage and organic matter retention on the soil surface are considered effective ways to control soil compaction. In tropical regions, however, the acceleration of soil organic matter decomposition and soil carbon turnover on the topsoil layer is influenced more rapidly by the oscillation process of drying and wetting. It is hypothesized therefore, that rapid reduction in soil organic matter hastens the potential for compaction to occur in organic farming systems. Compaction changes soil physical properties and as a consequence it has been implicated as a causal agent in the inhibition of natural disease suppression in soils. Here we describe relationships between soil management in organic vegetable systems, soil compaction, and declining soil capacity to suppress pathogenic microorganisms.
Abstract: The article contains results of the flour and bread
quality assessment from the grains of spring spelt, also called as an
ancient wheat. Spelt was cultivated on heavy and medium soils
observing principles of organic farming. Based on flour and bread
laboratory studies, as well as laboratory baking, the technological
usefulness of studied flour has been determined. These results were
referred to the standard derived from common wheat cultivated in the
same conditions. Grain of spring spelt is a good raw material for
manufacturing bread flour, from which to get high-quality bakery
products, but this is strictly dependent on the variety of ancient
wheat.
Abstract: The agricultural organic farming is different from
conventional farming in a way that is aimed at providing a balanced
and constructive action in agricultural systems. With the increase in
intensive agriculture, undesirable changes were being observed in
ecosystems with irreparable damage being caused to the natural
equilibrium. This is the reason for the increasing interest in organic
farming as an environment friendly agricultural production method.
In the present work three red fruits produced in organic farming were
analyzed, namely raspberry, gooseberry and blueberry. The samples
were harvested in a local farm when at plain maturation. The results
obtained allowed to conclude that the blueberry contained higher
amounts of phenolic compounds, total tannins and total anthocyanins
than raspberry and gooseberry. Furthermore, the HPLC analysis
allowed to identify monomeric anthocyanins and phenolic acids in
the three fruits studied.
Abstract: The paper deals with quality labels used in the food products market, especially with labels of quality, labels of origin, and labels of organic farming. The aim of the paper is to identify perception of these labels by consumers in the Czech Republic. The first part refers to the definition and specification of food quality labels that are relevant in the Czech Republic. The second part includes the discussion of marketing research results. Data were collected with personal questioning method. Empirical findings on 150 respondents are related to consumer awareness and perception of national and European food quality labels used in the Czech Republic, attitudes to purchases of labelled products, and interest in information regarding the labels. Statistical methods, in the concrete Pearson´s chi-square test of independence, coefficient of contingency, and coefficient of association are used to determinate if significant differences do exist among selected demographic categories of Czech consumers.
Abstract: The organic farmers use wider range of crop varieties than the conventional farming. Bread wheat is the most favorite and the most common food crop. The organic bread wheat is usually of worse technological quality. Therefore, it is supposed to be an attractive alternative to the hulled wheat species (einkorn, emmer wheat and spelt). Twenty-five hulled bread wheat varieties and control bread wheat ones were grown on the certified organic parcel in České Budějovice (the Czech Republic) between 2009 and 2012. Their baking quality was measured and evaluated with standard methods, and in accordance with ICC. The results have shown that the grain of hulled wheat varieties contain a lot of proteins in grains (up to 18 percent); even the organic hulled bread wheat varieties are characterized by such good baking quality. Einkorn and emmer wheat are of worse technological quality of proteins (low values of gluten index and Zeleny test), which is a disadvantage of these two wheat species. On the other hand, spelt wheat is of better technological quality and is similar to the control bread wheat varieties. Mixtures consisting of bread wheat, among others, are considered good alternatives; they may contribute to wider range of use of the hulled wheat species. It is one of the possibilities which may increase the proportion of proteins in bread wheat grains; the nutrition-rich hulled wheat grains may be also used in such way at the same time.