When organic food becomes a product of choice for many people, manufacturers tend to implement the process of organic vegetable cultivation to serve the needs of consumers.
According to the Australian Organic Market Report, organic agriculture is a movement in the world, with a farming area of 43 million hectares (ha), creating a market worth about 80 billion USD, but this figure is less than 5% of the value of the formal agricultural market.
With the trend of consumers paying more and more attention to health and sustainable development, the demand for organic food in many markets is forecasted to increase. Let’s learn about the process of organic vegetable farming:
Choosing a planting area
The growing area has not used chemicals for at least 3 consecutive years and has documents to verify this or has passed the transition period with the permission of the certification body. The entire growing area must be surrounded by a fence to isolate the surrounding area (buffer zone) to avoid contamination of chemicals from neighboring gardens and households into the organic production area.
Growers must take soil and groundwater samples in this area to analyze the criteria (pH, heavy metals, COD index, BOD, …) and compare them with the standards of cultivation and treatment to achieve standards. Therefore, in order to grow organically in Vietnam, people often have to go to remote and remote areas, places that are less affected by humans, industry, and pollution.
Seed
Seeds used in organic production must be those produced entirely by organic methods. If it is not completely organic, it must be reviewed and approved by the certification body (origin of varieties, indigenous varieties…). If self-selecting varieties, there must be records of harvesting and keeping varieties. If the seed is not organic, the seeds and seedlings are not chemically treated, especially the seed source for sprouts. Where untreated seed is not commercially available, only seeds and planting material treated with substances approved by the competent authority and on the list of permitted regulations will be accepted.
Nutrition
The goal of soil nutrient management is to maintain and improve soil fertility and minimize soil erosion. This is done by applying crop rotation, increasing organic sources from environmental probiotics, organic fertilizers, or soil amendments.
Soil should be tested to determine the pH and levels of phosphorus, potassium, calcium, and magnesium. The nutrient levels in the soil will dictate the number of additional nutrients needed for optimal vegetable growth and development.
Organic vegetable growers must not use chemical fertilizers, human manure, or uncomposted manure.
Organic composting process
Compost from plant residues on the farm and animal manure collected from livestock households in the vicinity. All steps from the collection of compost to the composting process should be recorded. The composting process should follow the following principles:
The ratio, origin, and composition of the compost pile must ensure a C/N (carbon/nitrogen) ratio of about 25–40, which is about 7 parts plant waste and 3 parts manure. Raw materials for composting must ensure that they do not originate from industrial production and are not contaminated with chemicals. During the composting process, ensure the compost pile temperature reaches 55–76oC for the first 15 days in a row to kill harmful microorganisms and weed seeds. The moisture content of the compost pile is about 50-55%, or if you hold it, it’s watery.
Incubation time is 45–60 days, stirring 5 times in the first 15 days to maintain the compost temperature. Subsequent rotations maybe 7-10 days apart. At the end of composting, the compost pile before use must be free of odors, black granules, porous, and free of ant larvae.
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