Organic farming: A key to food security, rural prosperity and environmental health

Representational image. Photo: TBS

Since the start of the 21st century, food security has not simply been about having an adequate food supply to alleviate hunger. Contemporary discourse understands food security as the guarantee of long-term sustainable health outcomes, free from any detrimental effects on well-being. This inherently indicates organic farming.

The core concept of organic farming revolves around minimising environmental impact. Its aim is to safeguard the earth's resources while cultivating crops that are safe and healthy. Organic farming operates as a sustainable production method, ensuring the well-being of soil, ecosystems, and people. Instead of relying on inputs that can harm, it harnesses ecological processes, biodiversity, and locally adapted cycles. 

By blending tradition, innovation, and scientific knowledge, organic farming serves to preserve our environment, foster equitable relationships, and enhance the overall quality of life for everyone involved.

This aligns with the UN Sustainable Development Goals (SDG 1: No Poverty; SDG 2: Zero Hunger; SDG 3: Good Health and Wellbeing), which are the most attainable goals of UN member countries. 

However, the practice of organic farming remains limited. For instance, in Bangladesh, organic food production occupies a mere 2% of the entire agricultural land, with roughly 14,000 individuals involved in this method. 

It is worth noting that out of the country's 8.3 million hectares of arable land, approximately 3.3 million hectares have experienced a significant decline of around 85% in fertility (Islam, 2022). According to the 2009 survey, nearly 31 million hectares of land are currently under organic management by over 600,000 farms worldwide.

This accounts for 0.7% of the agricultural land in the surveyed countries. Oceania stands out as the continent with the largest organic land area, totalling approximately 11.9 million hectares, followed by Europe with nearly 7 million hectares, America with 5.8 million hectares, Asia with almost 2.9 million hectares, North America with 2.2 million hectares, and Africa with 0.9 million hectares (Chandrashekar, 2017).

Expanding organic farming will potentially play a role in rural entrepreneurship. Small-scale organic farmers, often operating in remote areas, can become the driving force behind a decentralised food production system. 

By embracing organic practices, these farmers can tap into a growing market demand for clean, locally sourced produce, opening up new revenue streams and fostering economic growth within their communities.

According to the Research Institute of Organic Agriculture (FiBL), the global market for organic products has been steadily growing, reaching an estimated $120 billion in 2020 (FiBL, 2022; Kirchmann et al., 2022). This trend presents a golden opportunity for rural entrepreneurs to capitalise on this lucrative market while promoting sustainable agricultural practices.

As global populations increasingly acknowledge the significance of eco-friendly environments and sustenance, there is a growing interest in exploring alternatives to traditional agricultural practices, with organic farming emerging as a potential solution. Organic farming does not rule out the utilisation of technology; rather, it integrates elements of tradition, innovation, and scientific principles.

By employing organic methodologies, farmers have the ability to differentiate their products and access exclusive markets, resulting in higher prices for their superior, eco-friendly produce. 

Currently, numerous institutions are offering avenues to utilise organic resources for the creation of organic food and to access exclusive markets. According to the International Federation of Organic Agriculture Movements (IFOAM), 47 non-governmental organisations from the Forum for Regenerative Agriculture Movement in Bangladesh are actively practising organic agriculture.

In addition, organic agriculture advocates for a variety of crops which can fortify resistance against climate variations, pests, and illnesses, thereby guaranteeing sustainable food security. 

Through the acceptance of a wide array of crops and the implementation of sustainable methodologies like crop rotation and integrated pest control, organic farmers can decrease their dependency on external resources and establish more self-reliant and resilient food structures. 

Furthermore, organic agriculture often necessitates more labour-intensive procedures, which in turn create employment prospects in rural regions. This not only fosters economic advancement but also impedes the influx of people into urban areas, thereby conserving valuable human resources in rural settings. 

As a result, organic farming will ensure a firm grip on food production, guaranteeing nutritious food for the populace, while simultaneously granting rural entrepreneurs a strong foothold in the market.

Despite the numerous advantages, organic farming faces several challenges. A recent interview with Mosharf Sardar, a farmer from Bangladesh (Banga et al., Bangladesh), revealed that he had not used domestic animal dung on his land for a decade. Instead, he relied on pesticides and chemicals recommended by local vendors rather than agricultural experts. 

Additionally, he expressed unfamiliarity with agriculture officers and mentioned that many farmers faced unhelpful interactions when seeking guidance from government agricultural offices.

Sardar highlighted the significant population growth in Bangladesh, from 70 million during independence to 170 million presently, emphasising that food production remains reliant on the same land area as before. This stagnant land availability raises concerns about meeting escalating food demands without increasing chemical fertiliser usage. He has been informed that chemical fertiliser usage enhances food production. 

However, this intensified chemical application to boost crop yield has led to soil degradation and diminished organic quality. Despite an increase in crop variety, farmers lack awareness regarding appropriate fertiliser application for different crop types.

The transition to organic farming, however, is easier said than done, as exemplified by the case of Sri Lanka. In 2019, the government made a declaration that the entire nation would transition to organic farming, imposing strict regulations on the use of pesticides and chemicals in agriculture. However, the implementation ultimately proved unsuccessful.
 

Access to organic inputs such as organic fertilisers and pest control solutions can be a serious hurdle, particularly in remote rural areas, if transition is not planned properly. 

Additionally, limited marketing channels and infrastructure can hinder the ability of organic farmers to reach broader markets and capitalise on the growing demand for organic products. 

Financial constraints, including the lack of access to credit and investment capital, can further impede the adoption. Many small-scale farmers may struggle to afford the initial costs associated with transitioning to organic methods, such as certification fees and the purchase of specialised equipment.

A collaborative effort from various stakeholders is crucial to unleash the full potential of organic farming and rural entrepreneurship. Governments, non-profit organisations, and the private sector must work together to create an enabling environment that supports and incentivises the adoption of organic practices. 

Providing training programmes, technical assistance, and knowledge-sharing platforms can equip farmers with the necessary skills and expertise to successfully implement organic farming methods. Financial incentives, such as subsidies, tax credits, and access to affordable credit, can help alleviate the initial financial burdens associated with the transition.

In conclusion, as the world grapples with the complex challenges of food security and environmental degradation, it is time to recognise the pivotal role that organic farming can play in achieving long-term solutions. 

By embracing this sustainable approach, we not only ensure access to nutritious food but also ignite rural entrepreneurship, drive economic growth, and preserve the environment for future generations.

Dr Md Asadul Islam is a Senior Lecturer at Sunway Business School, Sunway University, Malaysia.

S M Masudur Rahman is a Lecturer at Bangabandhu Sheikh Mujibur Rahman Science and Technology University, Bangladesh.

Disclaimer: The views and opinions expressed in this article are those of the authors and do not necessarily reflect the opinions and views of The Business Standard.