Introduction to Organic Horticulture :-
Organic agriculture is a production system that sustains the health of soils, ecosystems and the people. Organic agriculture combines tradition, innovation and science to benefit the shared environment and promote fair relationship and good quality of life for all involved.
Organics is an overall system of farm management and food production, combining best environment practices, advanced skills, a high level of biodiversity, the preservation of natural resources and the application of strict animal welfare standards. Organic farming harnesses natural processes to enhance productivity, avoiding the use of synthetic fertilisers, pesticides and other artificial inputs.
Water Quality - Organic farmers manage soils and nutrients that reduce leaching into water ways.
Soil Quality - Organic family protects soils, building organic matter while increasing soil fauna and
microbial activity.
Climate Change - Organic farming requires 1/3 less energy, avoiding synthetic agrichemicals which
are agriculture's biggest energy user, while increasing soil carbon and improving
water holding capacity, which aid resilience to climate change.
Biodiversity - Organic farms are pesticide free - protecting ecosystems, hosting wildlife and
enhancing soil biology.
Food Safety - Organics is healthier for all the human being.
Water Quality - Organic farmers manage soils and nutrients that reduce leaching into water ways.
Soil Quality - Organic family protects soils, building organic matter while increasing soil fauna and
microbial activity.
Climate Change - Organic farming requires 1/3 less energy, avoiding synthetic agrichemicals which
are agriculture's biggest energy user, while increasing soil carbon and improving
water holding capacity, which aid resilience to climate change.
Biodiversity - Organic farms are pesticide free - protecting ecosystems, hosting wildlife and
enhancing soil biology.
Food Safety - Organics is healthier for all the human being.
Certified organic products are independently audited against international rules and standards, satisfying the demand for high-value, high-quality food, international reputation for environmental stewardship.
Size of the Organic Export Market (Million of NZ$) 1997 (32 Million), 2002 (70 Million),
2007 (120 Million) and 2009 (170 Million).
2007 (120 Million) and 2009 (170 Million).
The New Zealand market for organic food and beverage products was valued at $315m in 2009, and increase from $210 in 2007.
Domestic sales of organic products are dominated by processed foods and beverage products was valued at $315m in 2009 an increase from $210m in 2007. Domestic sales of organic products are dominated by processed foods, fresh fruits and vegetables. Meat and diary products are also significant sources of sales value.
Exports of certified organic products from New Zealand were valued at $170m in 2009, an increase from $120m in 2007 and $70m in 2005. Fresh fruit and vegetables continue to dominate exported products with organic daily and beverage exports each growing by approximately 400% between 2007 and 2009. Total value of all destination markets has increased since 2007, with the emergence of Australia signalling a significant break-out reliance on the three traditional markets of Europe, North America and Japan. The Organic Products Exporters of New Zealand Industry is the group representing and supporting New Zealand organic exporters domestically and around the world.
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