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Organic Cultivation of Vegetables

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Sustainable Agriculture Reviews 52

Part of the book series: Sustainable Agriculture Reviews ((SARV,volume 52))

Abstract

Agriculture began organically. For many centuries, humans farmed without synthetic biocides or inorganic fertilizers, relying on fertilizers derived from plants and animals, and protecting crops from pests and diseases using naturally-occurring materials. From the second half of the nineteenth century, growers around the world successfully developed and refined farming systems that relied heavily on synthetic biocides and inorganic fertilizers. However, organic cultivation has emerged again during the last decades as result of consumers’ demand for healthy food. Here we review the effects of organic cultivation on the production quantity and quality of vegetables. We found that organic cultivation affected the growth of vegetables positively in 43% of studies and negatively in 57% of studies. Organic cultivation affected the yield of vegetables 59% positively, 29% negatively and 12% did not show any significant influence. Organically grown vegetables have, in most studies (65%), better nutritional value than conventionally grown ones, 20% were not significantly different and only in 15% showed a reduction in nutritional value. Nitrate levels were lower in 86% of studies with organic cultivation and higher in only 14% of studies.

Organic cultivation of vegetables uses a variety of methods for disease and insect control, such as hot water, hot air and electron treatment, biological seed treatment with microorganisms, plant extracts and inducers of resistance, solarization for nematode control, biopesticides, and insect nets. Weed control is the most difficult part of vegetable production in organic cultivation. Good methods against weeds include tillage, mulching, flaming and hot water treatment. If the proper technology is used, the organic cultivation of vegetables is not so time- and money-consuming and produces vegetables of better quality and nutritional value without pesticide residues.

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Acknowledgements

The present review was carried with financial support from Estonian Agricultural Registers and Information Board and with the help of the self-employed entrepreneur Galina Rehkli.

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Authors and Affiliations

  1. NPO Veggies Cultivation, Tartu, Tartumaa, Estonia

    Margit Olle

  2. Institute of Agricultural and Environmental Sciences, Estonian University of Life Sciences, Tartu, Estonia

    Ingrid H. Williams

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  1. Margit Olle
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  1. Aix-Marseille University, CNRS, IRD, INRAE, Coll France, CEREGE, Aix-en-Provence, France

    Eric Lichtfouse

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Olle, M., Williams, I.H. (2021). Organic Cultivation of Vegetables. In: Lichtfouse, E. (eds) Sustainable Agriculture Reviews 52. Sustainable Agriculture Reviews, vol 52. Springer, Cham. https://doi.org/10.1007/978-3-030-73245-5_1

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