Published Paper Details:

Organic farming offers an alternative to more widespread, high-input farming practices that use synthetic fertilizers, fungicides, and pesticides. It is based on the idea that the soil is a living system so these synthetic products are largely excluded from organic farms. In organic agriculture, the use of pesticides is restricted, while residues in conventional fruits and vegetables constitute the main source of human pesticide exposure. Organic dairy products, and perhaps also meats, have a higher content of omega-3 fatty acids compared to conventional products. However, these differences are likely of marginal nutritional significance. Overall, this review emphasizes several documented and likely human health benefits associated with organic food production, and the application of such production methods is likely to be beneficial within conventional agriculture, e.g., in integrated pests. This review summarises existing evidence on the impact of organic food on human health. It compares organic vs. conventional food production with respect to parameters important to human health and discusses the potential impact of organic management practices. This paper discusses the various methods and solutions related to the farmers and gives them knowledge about organic farming and organic food. Some kind of training and awareness should be held for the farmers to know about the details of organic farming and food.