When To Apply Jonathan Green Fertilizer
Inorganic Fertilizer

When To Apply Jonathan Green Fertilizer

  • November 9, 2021

While this fall lawn fertilizer dose is important, an application at the end of October or early November is essential.Autumn is a good time to improve your soil by adding raw organic matter, such as shredded leaves.Fertilizer high in phosphorus promotes strong, healthy root growth now, leading to more beautiful and lush plants in spring. .

September 2010 - eOrganic Updates

Managing Black Rot of Cabbage and Other Crucifer Crops in Organic Farming Systems by Chris Smart of Cornell University.Early Blight Management for Organic Tomato Production by Fulya Baysal-Gurel and Sally Miller of the Ohio State University.It is available online at http://www.ams.usda.gov/NOPProgramHandbook Printed copies can be made available upon request to the Standards Division, National Organic Program, 1400 Independence Ave., SW., Room 2646-S, Ag Stop 0268, Washington, D.C. 20250-0268; telephone: (202) 720-3252; fax: (202) 205-7808.The researchers, who included eOrganic members John Reganold, Jennifer Reeve, and Lynne Carpenter-Boggs, also found that the organic soils contained more carbon and nitrogen, as well as greater microbial activity and biodiversity.The full text of the study is available online at: http://www.plosone.org/article/info:doi/10.1371/journal.pone.0012346 New Publication Summarizes Health and Environmental Benefits of Organic Food Production.eOrganic certification group leader Jim Riddle and Bud Markart of the University of Minnesota recently released a 6-page publication entitled What is Organic Food and Why Should I Care?The workspace allows groups to share files and images, make decisions (forums), and collaborate on outreach materials, proposals and manuscripts.Groups are also beginning to use eOrganic's web conferencing tools to hold virtual seminars and field tours. .

Organic food

Organic food

Organic food

For food advertised as "natural", see Natural food.Organic food is food produced by methods complying with the standards of organic farming.Organizations regulating organic products may restrict the use of certain pesticides and fertilizers in the farming methods used to produce such products.In the 21st century, the European Union, the United States, Canada, Mexico, Japan, and many other countries require producers to obtain special certification to market their food as organic.Although the produce of kitchen gardens may actually be organic, selling food with an organic label is regulated by governmental food safety authorities, such as the National Organic Program of the US Department of Agriculture (USDA)[2] or European Commission (EC).[7][8][9][10][11] Claims that "organic food tastes better" are generally not supported by tests,[8][page needed][12][page needed] but consumers often perceive organic food produce like fruits and vegetables to taste better.Organic agriculture has higher production costs and lower yields, higher labor costs, and higher consumer prices as compared to conventional farming methods.Meaning, history and origin of the term [ edit ].Ideas that organic food could be healthier and better for the environment originated in the early days of the organic movement as a result of publications like the 1943 book The Living Soil[18][19] and Farming and Gardening for Health or Disease (1945).Small farms grew vegetables (and raised livestock) using organic farming practices, with or without certification, and the individual consumer monitored.Currently, the European Union, the United States, Canada, Japan, and many other countries require producers to obtain special certification based on government-defined standards in order to market food as organic within their borders.In the context of these regulations, foods marketed as organic are produced in a way that complies with organic standards set by national governments and international organic industry trade organizations.If non-organic ingredients are present, at least a certain percentage of the food's total plant and animal ingredients must be organic (95% in the United States,[27] Canada, and Australia).In the United States, there are four different levels or categories for organic labeling:[45].In the U.S., the food label "natural" or "all natural" does not mean that the food was produced and processed organically.Public perception [ edit ].Consumers purchase organic foods for different reasons, including concerns about the effects of conventional farming practices on the environment, human health, and animal welfare.A 2020 study on marketing processed organic foods shows that, after much growth in the fresh organic foods sector, consumers have started to buy processed organic foods, which they sometime perceive to be just as healthy or even healthier than the non-organic version - depending on the marketing message.Chemical composition [ edit ].Organic vegetables at a farmers' market.With respect to chemical differences in the composition of organically grown food compared with conventionally grown food, studies have examined differences in nutrients, antinutrients, and pesticide residues.[7][9] Additionally, there is evidence that organic produce is drier than conventionally grown produce; a higher content in any chemical category may be explained by higher concentration rather than in absolute amounts.Many people believe that organic foods have higher content of nutrients and thus are healthier than conventionally produced foods.A 2012 survey of the scientific literature did not find significant differences in the vitamin content of organic and conventional plant or animal products, and found that results varied from study to study.[9] Produce studies reported on ascorbic acid (vitamin C) (31 studies), beta-carotene (a precursor for vitamin A) (12 studies), and alpha-tocopherol (a form of vitamin E) (5 studies) content; milk studies reported on beta-carotene (4 studies) and alpha-tocopherol levels (4 studies).A 2011 literature review found that organic foods had a higher micronutrient content overall than conventionally produced foods.[8][page needed][54] However, a 2014 review found lower concentrations of cadmium, particularly in organically grown grains.A 2014 meta-analysis of 343 studies on phytochemical composition found that organically grown crops had lower cadmium and pesticide residues, and 17% higher concentrations of polyphenols than conventionally grown crops.Pesticide residues [ edit ].The amount of pesticides that remain in or on food is called pesticide residue.In the United States, before a pesticide can be used on a food crop, the U.S. Environmental Protection Agency must determine whether that pesticide can be used without posing a risk to human health.[9] A 2014 meta-analysis found that conventionally grown produce was four times more likely to have pesticide residue than organically grown crops.They have also stated that there is no research to show that organic food reduces cancer risk compared to foods grown with conventional farming methods.The Environmental Protection Agency maintains strict guidelines on the regulation of pesticides by setting a tolerance on the amount of pesticide residue allowed to be in or on any particular food.A 2012 meta-analysis determined that prevalence of E. coli contamination was not statistically significant (7% in organic produce and 6% in conventional produce).Organic meat production requirements [ edit ].United States [ edit ].Organic meat certification in the United States requires farm animals to be raised according to USDA organic regulations throughout their lives.Health and safety [ edit ]."[9] A 2009 meta-analysis noted that "most of the included articles did not study direct human health outcomes.[84][85] When the American Academy of Pediatrics reviewed the literature on organic foods in 2012, they found that "current evidence does not support any meaningful nutritional benefits or deficits from eating organic compared with conventionally grown foods, and there are no well-powered human studies that directly demonstrate health benefits or disease protection as a result of consuming an organic diet.Consumer safety [ edit ].Pesticide exposure [ edit ].This possibility is practically impossible to study and quantify;" therefore firm conclusions about the relative safety of organic foods have been hampered by the difficulty in proper study design and relatively small number of studies directly comparing organic food to conventional food.Nevertheless, the public tends to view chemicals as only synthetic and to think of synthetic chemicals as toxic despite the fact that every natural chemical is also toxic at some dose.Despite this enormously greater exposure to natural chemicals, 79% (378 out of 479) of the chemicals tested for carcinogenicity in both rats and mice are synthetic (that is, do not occur naturally).2) It has often been wrongly assumed that humans have evolved defenses against the natural chemicals in our diet but not against the synthetic chemicals.However, defenses that animals have evolved are mostly general rather than specific for particular chemicals; moreover, defenses are generally inducible and therefore protect well from low doses of both synthetic and natural chemicals.While studies have shown via chemical analysis, as discussed above, that organically grown fruits and vegetables have significantly lower pesticide residue levels, the significance of this finding on actual health risk reduction is debatable as both conventional foods and organic foods generally have pesticide levels well below government established guidelines for what is considered safe.[8][page needed][9][54] This view has been echoed by the U.S.

Department of Agriculture[73] and the UK Food Standards Agency.[92] A study published in 2006 by Lu et al. measured the levels of organophosphorus pesticide exposure in 23 school children before and after replacing their diet with organic food.Organic farming has a preference for using manure as fertilizer, compared to conventional farming in general.[citation needed] This practise seems to imply an increased risk of microbiological contamination, such as E. coli O157:H7, from organic food consumption, but reviews have found little evidence that actual incidence of outbreaks can be positively linked to organic food production.Environmental safety [ edit ].[106] Global sales for organic foods climbed by more than 170 percent since 2002 reaching more than $63 billion in 2011[107] while certified organic farmland remained relatively small at less than 2 percent of total farmland under production,[103] increasing in OECD and EU countries (which account for the majority of organic production) by 35 percent for the same time period.[108] Organic products typically cost 10 to 40% more than similar conventionally produced products, to several times the price.[109] Processed organic foods vary in price when compared to their conventional counterparts.While organic food accounts for about 1% of total food production worldwide,[103] the organic food sales market is growing rapidly with between 5 and 10 percent of the food market share in the United States according to the Organic Trade Association,[110] significantly outpacing sales growth volume in dollars of conventional food products.[59][114] The disparity between production and demand, is leading to a two-tier organic food industry, typified by significant and growing imports of primary organic products such as dairy and beef from Australia, Europe, New Zealand and the United States.[117] The Chinese Organic Food Development Center estimated domestic sales of organic food products to be around US$500 million per annum as of 2013.The Chinese Organic Food Development Center estimated domestic sales of organic food products to be around US$500 million per annum as of 2013.By 2012 the total size of the organic food market in the United States was about $30 billion (out of the total market for organic and natural consumer products being about $81 billion) [124] [125] In 2020 the organic food market was worth over 56 billion.Organic food sales have grown by 17 to 20 percent a year in the early 2000s [127] while sales of conventional food have grown only about 2 to 3 percent a year.while sales of conventional food have grown only about 2 to 3 percent a year.Organic products accounted for 3.7% of total food and beverage sales, and 11.4% of all fruit and vegetable sales in the year 2009.[139] In 2007, 8,000 different organic products were available.Poland In 2005 7 percent of Polish consumers buy food that was produced according to the EU-Eco-regulation.Much of its production of organic food is exported and not enough organic food is available on the national market to satisfy the rapidly increasing demand.United Kingdom Organic food sales increased from just over £100 million in 1993/94 to £1.21 billion in 2004 (an 11% increase on 2003).86% of households buy organic products, the most popular categories being dairies (30.5% of sales) and fresh fruits and vegetables (23.2% of sales).

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Combining Organic and Mineral Fertilizers for Integrated Soil Fertility

Combining Organic and Mineral Fertilizers for Integrated Soil Fertility

Combining Organic and Mineral Fertilizers for Integrated Soil Fertility

Degraded fields were not rehabilitated with manures of local quality (e.g., 23–35% C, 0.5–1.2% N, 0.1–0.3% P) applied at realistic rates (3.6 t dm ha−1 yr−1) for 12 yr without fertilizers. .

Hey Mr. Green: October 2007

Hey Mr. Green: October 2007

Hey Mr. Green: October 2007

I e-mailed an organic farming association and got a stock answer without any figures, research, or comparison data.For example, all too often what our side says is "Scientists agree that .Our side needs to do a better job of playing to its strengths--given that the science (as well as common sense) is what motivates environmental activists--and helping us arm ourselves with research citations so that we can feed the actual data and its sources to sympathetic or open-minded politicians.The corn yield in this study did drop from 160.6 bushels to 121.1, but the researchers said that was probably overstated due to some variables in the experiment.Hence, they make black-and-white equations: e.g., old-fashioned farming equals organic farming, and modern farming equals toxic farming.But it's simply untrue to assume that because a modern farm grows modern corn, it also requires the use of toxic chemicals and chemical fertilizers.Corn growers can use modern methods and still grow crops organically.Adding to the confusion, some of the anti-organic commentators also fail to make these distinctions.At this point, organic is generally more labor intensive. .

Creating the market for organic wine: Sulfites, certification and green

Creating the market for organic wine: Sulfites, certification and green

Creating the market for organic wine: Sulfites, certification and green

Chapter 6 Creating the market for organic wine: Sulfites, certification and green values.Early experiments created a negative reputation for organic wine which proved a challenge to overcome.Quality organic winemaking was also technically difficult and required mastery of environmental and chemical processes in the vineyard and winery.Non-subscribers can freely search the site, view abstracts/ extracts and download selected front matter and introductory chapters for personal use. .

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