In organic farming, the fundamental requirement is that soil and water must be clean and free from chemical fertilizer residues, pesticides, and toxic industrial waste. Plant nutrition and pest management must rely entirely on 100% natural biological products. As a result, the final produce contains no harmful chemical residues.
Why Choose Organic Farming?
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Over the past 50 years, the agricultural revolution—driven by chemical fertilizers and pesticides—has significantly increased crop yields. Yet, the overuse of these inputs has revealed serious downsides: environmental degradation, polluted soil and water, and major threats to human health.
Based on decades of scientific research, experts now recommend farming methods that are environmentally friendly, such as organic farming. Today, around 30% of agriculture in the U.S. and Europe and 50% in South Korea has already shifted from chemical to organic methods—and the trend continues to grow.
What Is Organic Farming?
Organic farming is a “clean,” environmentally friendly cultivation method. “Clean” means no chemical fertilizers, no pesticides, no herbicides, and no growth stimulants—essentially farming the way our ancestors did before modern chemicals existed.
However, unlike traditional farming of the past, modern organic farming is natural cultivation combined with strict scientific control and biotechnology.
Examples:
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Nutrients & Fertilizers: Use only organic bio-fertilizers 100% derived from nature (earthworms, fish, seaweed, etc.). If using animal manure (from cows, pigs, chickens), the livestock must be fed only natural grass or crops grown without chemical fertilizers or pesticides. Industrially processed feed is prohibited.
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Crop Protection: Apply modern biological methods such as planting insect-repelling flowers around fields, integrating fish or duck raising in rice paddies to reduce pests, or using light traps. Absolutely no chemical pesticides are allowed. In extreme pest outbreaks, only 100% natural biopesticides—such as neem-based extracts—may be used.
All inputs used in organic farming must be approved by international organic certification bodies to guarantee safety and quality.
Why Are Organic Foods More Expensive?
Organic farming requires strict management and usually results in lower yields, which raises production costs. Despite higher prices—often two to three times more than conventional food—organic produce is far safer for human health.
Certified organic products must carry official logos and labels verifying their origin and quality. Internationally, these are marked “Certified Organic Foods.”
Such certification is only granted when the product is free from:
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Hormones and antibiotics
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Chemical pesticides and herbicides
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Synthetic fertilizers
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Genetic modification (non-GMO)
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Irradiation for sterilization
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Artificial flavors, colors, or preservatives
Global Standards
In the U.S., the Organic Food Production Act (1998) sets very strict standards. In Europe, EU Organic Directive No. 2092/91 requires continuous, rigorous inspection—up to 260 checks from start to finish—monitored by independent certification agencies.
In summary: Organic farming is not just a return to traditional methods—it is natural farming enhanced by modern science. It protects soil and water, ensures consumer health, and supports sustainable agriculture, making it an essential solution for the future of safe food production.