I was picking up my organic food box the other day and wondered where technology fits into the world of organic farming. My investigation turned up a striking absence—but in its place, I found a richness of experience and wisdom in those who practice it.
There exists an organic culture—networks of organic farmers and interested others, cultivated through Internet connectivity and via more traditional methods. Farmers share research results and anecdotes on Web boards like the one maintained by the Canadian Organic Growers. Two of the many topics being discussed are using geese as weed-eaters and crop rotation—growing different crops in alternate seasons in the same field to outsmart weeds. Farmers share their experiences with the intention of helping others and the understanding that they may one day be helped in return.
“Organic” refers not to the food itself, which is no different in nutritional value than food grown by usual methods, but to how the food is produced—by using a growing system that maintains and restores the fertility of the soil. To be considered organic, a crop must be produced without the use of synthetic pesticides and fertilizers, following strict guidelines for land use, crop rotation, the health and welfare of animals and the disposal of waste. Organic foods are then minimally processed to maintain the integrity of the crop without artificial ingredients, preservatives or irradiation.
To monitor the growing process, and to inspect practices, there are a number of independent watchdog groups.
Members of these certifying bodies are mandated to inspect fields and processing facilities, ensure detailed record keeping, and periodically test soil and water.
Organic farming is a model of shrinking markets, but increasing returns, and through the Internet, it does make use of technology after all.
