Organic Farming Organic Farming

What is organic farming?

is a form of agriculture is a way of producing food that respects natural life cycles relies on a number of objectives and principles, as well as common practices designed to minimize the human impact on the environment, while ensuring the agricultural system operates as naturally as possible. It minimises the human impact on the environment and operates as naturally as possible, in accordance with objectives and principles including the following:

Crops are rotated so that on-site resources are used efficiently Chemical pesticides, synthetic fertilisers, antibiotics and other substances are severely restricted Genetically modified organisms (GMOs) are banned On-site resources are put to good use, such as manure for fertiliser or feed produced on the farm Disease-resistant plant and animal species adapted to the local environment are used Livestock are raised in a free-range, open-air environment and are fed on organic fodder Animal husbandry practices are tailored to the various livestock species

As organic produce comes in a wide variety of forms, the distribution of organic products to consumers occurs through a similarly diverse range of ways. Typical distribution channels through which consumers like you might encounter organic produce include: - Local and specialised organic markets - Specialised organic shops in rural or metropolitan areas - Roadside stalls in rural areas - Directly from the farm where the food was produced - Delivered to your door or a collection point through web-based home delivery and/or box scheme

We personally visited one of bio farms - a goat farm

It's a family-run organic farm producing quality domestic certified organic products from goat's milk. It works on the principle of eco-farms in order to achieve self-sufficiency in all stages of production, without the use of chemicals. It manages 45 hectares of land in the PLA Beskydy, of whom receive food.

We can conclude that eating organic food products or systems with low inputs of synthetic agrochemicals ("low input") is increasingly seen as part of a healthy lifestyle. The growing demand for organic food is reflected in the need to implement serious research focused on assessment of nutritional and toxicological hygienic quality of organic products.

Denisa VALENTOVÁ Veronika DEMELOVÁ Dominika VÁCLAVÍKOVÁ