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Tradition of organic
farming is not new, in fact it was practised loong before british
times.In ancient india entire agriculture was practised using
organic techniques, where the fertilizers, pesticides, etc., were
obtained from plant and animal products. In
1950-60, due to drastic increase in population which led scarcity of
food ,government introduced modified techniques for more food
productivity and many
seeds were imported for this.It
was called green revolution.More land was given to farmers for
increase in quantity of grains and as quickly as possible.New
techniques and chemicals were introduced to increase crop harvesting
and was heavily practiced as it reduced their productivity cost and
high yield.

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In
this process the nutritional content got reduced and eventually the
practise got decreased as new GMO food was cheap and attractive than
organic ones.But some decades before the practise was again continued
as it become transparent that the chemicals used in there type can
harm consumer as the crop began to absorb the chemicals which were
indigested by consumer.After
studies and surveys it became clear that the nurition level was also
reduced.

These day market is loaded with labels that are termed to be
“organic” or “natural”. While many of us struggle to figure
out the basic difference between the two,little is known that there
is huge difference that exists.Firstly,there are stingent staandards
for “organic” labled food and eco friendly ways of
farming,whereas there are no stingent standards for “natural”labled
food.

Natural farming is popularly also called ‘do nothing’ approach. It
allows nature to do it’s job. But ‘do nothing’ often leads to a
misconception of abandonment or ignorance of the field which is
obviously not desirable. It must be perceived as to avoid
intervention with nature by conventional agricultural practices like
tillage, residue removal, use of chemical fertilizers,
pesticides,etc.

On the other hand,
organic farming is just an alternative farming approach where the
crop requirements are met by inputs from natural (plant or animal)
sources only, though some synthetic inputs are allowed to be used as
per the national standards for organic production. However all
natural substances are not allowed , eg. Arsenic, tobacco dust. This
requires certification and licensing. It is mainly concerned about
the quality of the final produce in terms of the residual
concentration of synthetic chemicals in the food product. However,
results show that the quality of produce from conventional
agricultural practices is good as well due to degradation of
synthetic inputs almost before harvest.