2. ORGANIC PRODUCTION OF WARM SEASON
VEGETABLE CROPS
DEPARTMENT OF VEGETABLE SCIENCE
Submitted to Submitted by
Dr.E.Padma M.Jayanth kumar
Associate professor VHM/20-33 2
4. HISTORY OF ORGANIC FARMING
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Rudolf steiner 1924 (German)
• Balancing the interaction of animals-plants-soils
(Ecology) management.
Lord North Bourne
• The term organic farming was first coined by him in
his book Look to the land 1939.
• Father of Organic Farming Albert Howard.
• Father of Organic Farming in India G.Nammalvar
5. WHY ORGANIC?
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Conventional production
Livelihood security crisis: High
cost of inputs, negative
returns and emergence of
input related new problems.
Water crisis: Water crisis in
both urban and rural areas
calls for water prudent
agriculture.
Health crisis: Input related
health hazards to farmers
and consumers.
Organic production
Reduced inputs & higher income:
Converting to organic for input
cost reduction and better
income, makes sense
Drought management: Organic
farming helps manage drought
conditions better to grow crops
Agri-business opportunities:
Organic agribusiness is bringing
more profit
Reduced health hazards:
Helping reduce health risks of
farmers and consumers.
6. ORGANIC FARMING
Organic farming is a
production system which avoids or
largely excludes the use of synthetic
compounded fertilizers, pesticides,
growth regulators and livestock feed
additives.
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7. CONCEPT OF ORGANIC FARMING
System approach
Maintaining soil alive & in good health
Biologically derived nutrients
Non-chemical weed management
Eco-friendly pest and disease
management
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8. BENEFITS OF ORGANIC FARMING
Avoids environmental pollution
Production of safe and quality food
Improves soil health
Optimum utilization of natural
resources
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9. LIMITATION OF ORGANIC FARMING
Required in bulk
Slow releasing of nutrient
Lack of natural resources
Comparatively low production
Pest and disease control is preventive
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11. India’s Achievement in the area of Organic Food
production
Development of NPOP (National Production for
Organic Production) document by APEDA, Ministry of
Commerce . This include all the internationally
accepted Norms and Standards for organic agriculture
and organic animal husbandry.
Brand India-India Organic Logo
20 Accredited Certification Agencies (ISO-17011
India’s Achievement
in the area of Organic
Food production
12. ORGANIC CERTIFICATION AGENCIES
1. IMO Control Pvt. Ltd.
2. Aditi Organic Certifications Pvt. Ltd
3. APOF Organic Certification Agency Bangalore
4. Lacon Quality Certification , Thiruvalla
5. One Cert Asia Agri Certification , Rajasthan
6. ECOCERT India Pvt. Ltd, Maharashtra
7. Control Union Certifications ,Mumbai
8. Rajasthan Organic Certification Agency (ROCA)
9. Vedic Organic Certification Agency & Food Cert India
Pvt. Ltd ,Hyderabad
10. ISCOP (Indian Society for Certification of Organic
Products) ,
11. Tamil Nadu Organic Certification Department (TNOCD)
Coimbatore
12. Indian Organic Certification Agency, Cochin
13. Bureau Veritas Certification India Pvt, Mumbai
14. Uttranchal State Organic Certification Agency(USOCA) ,
Dehradun
15. Chhattisgarh Certification Society
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13. CHARACTERISTICS OF ORGANIC FARMING
SYSTEMS IN VEGETABLES
Protecting the long-term fertility of soils by maintaining
organic matter, soil biological activity, and careful
mechanical intervention.
Nitrogen self-sufficiency through the use of legumes, as
well as effective recycling of organic materials, and
including crop residues and livestock wastes.
Maintaining the diversity of plant species as a basis for
ecological balance and economic stability.
Supplementing crop nutrients, where necessary, by
using nutrient sources which are made obtainable to the
plants indirectly but the action of soil microorganisms
and chemical reactions of the soil.
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18. EFFECT OF SOME ORGANIC FERTILIZERS ON GROWTH,
YIELD AND QUALITY OF TOMATO (SOLANUM
LYCOPERSICUM) FATIMAH OBAID SAEED ALI KALBANI, MOHAMMED A.
SALEM*, ABDUL J. CHERUTH, SHYAM S. KURUP, A. SENTHILKUMAR
SUBMITTED: 2016-01-03
Introduction :
The growth and yield of vegetable crops are mainly
depends on the quality and quantity of fertilizers used.
So, to increase the soil fertility and yield,
inorganic/chemical fertilizers are often used.
Inorganic fertilizers will increase the cost of crop
production.
Now, throughout the world, the demand for organic
foods is increased among the consumers that are good
for health and the environment. 18
19. Furthermore, consumers often look upon
the taste of organic products and it should
be healthier one than the conventional one.
Aim of this study is to evaluate the effects
different of organic fertilizers (viz. cow
manure, mixed manure (Chicken+ cow),
Chicken manure pellet and agro fish pellet)
on four different varieties of tomato by
studying the growth and yield parameters
and sensory evaluation of the fruits.
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20. MATERIALS AND METHODS
Cultivar selection and Seed materials
Tomato varieties (viz., Sadia F1, Isabella F1, Lelord
and Sun cherry) were selected based on available
in the markets of the United Arab Emirates (UAE),
as they are more varieties used by farmers in the
state most types of conventional and organic crops,
and others.
Study Site The experiment was conducted in
greenhouse during 2011 - 2012 at Al- Foah
Experimental Farm, College of Food and
Agriculture, United Arab Emirates University.
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21. Experimental Design
The experimental was set in factorial
experimental with a randomized block design, 4x4
factorial experiments with 3 replications.
Seeds were sown and uniform seedling were
transplanted to the greenhouse. The total number of
elementary plots was 64, Plot dimension was 3 m2 x 4
m2, and each plot received only the recommended
doses of organic fertilizers:
1- Cow Manure (AL BAQARA) at the rate of 18 kg for
plot
2- Chicken+ cow (AL MROOG) at the rate of 3 18 kg for
plot. 3-
Chicken manure pellet at the rate of 18 kg for plot. 4 -
Agro fish pellet at the rate 18 kg for plot.
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22. MIXED MANURE SHOWED BEST RESULTS ON FIRMNESS, COLOR AND
BITTERNESS. BUT, THE BEST RESULTS ON CONSISTENCY, SWEETNESS
SOURNESS AND JUICINESS OF THE FRUITS WERE OBTAINED WITH THE
TREATMENT OF CHICKEN MANURE AND ALSO THE BEST RESULT ON THE
OVERALL FRUIT QUALITY OF SADIA F1 WAS OBTAINED WITH THE TREATMENT
OF CHICKEN MANURE.
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23. REPRESENTED THE RESULTS ON THE SENSORY OF ISABELLA F1 TOMATO
VARIETY TREATED WITH DIFFERENT ORGANIC MANURE. FRUITS OBTAINED FROM
AGRO FISH PELLET TREATED PLANTS SHOWED GOOD RESULTS ON APPEARANCE
OF FRUITS, FIRMNESS, CONSISTENCY, COLOR, SWEETNESS, JUICINESS AND THE
OVERALL QUALITY.
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24. THE RESULTS ON THE SENSORY EVALUATION OF THE LELORD TOMATO VARIETY
ARE PRESENTED IN TABLE NO. 4. EVEN THOUGH COW
MANURE TREATED FRUITS SHOWED BEST RESULTS ON APPEARANCE,
SWEETNESS, SOURNESS, BITTERNESS AND JUICINESS, THE OVERALL QUALITY
OF THE FRUITS WERE GOOD IN MIXED MANURE TREATED FRUITS.
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25. THE RESULTS OF SENSORY EVALUATION OF SUN CHERRY TOMATO VARIETY
TREATED WITH VARIOUS ORGANIC MANURE. APPEARANCE, FIRMNESS,
CONSISTENCY AND COLOR OF THE FRUITS WERE GOOD IN COW MANURE
TREATED IN FRUITS. WHEREAS, GOOD RESULT ON SWEETNESS,
SOURNESS AND BITTERNESS OF THE FRUITS WERE OBSERVED IN CHICKEN
MANURE TREATED FRUITS.
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26. The sensory evaluation results of the present
study were purely depended on the variety of
tomatoes.
The principal component analyses of the
tomato illustrated that the variability of the
tomatoes was more influenced by varietal
differences than by growing conditions.
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RESULTS AND DISCUSSION
27. CONCLUSION
The results of sensory evaluation of tomatoes
showed that the chicken manure had influence the
overall quality of fruits of Sadia F1 and Sun cherry
tomato variety.
Whereas agro fish pellet and mixed manure
influence the overall quality of Isabella F1 and
Lelord tomato variety respectively.
So, adding chicken manure and agro fish pellet at
the stage of flowering and fruit set and also in
addition that mixed fertilizer before harvest will
increase the quality of the fruits of tomato.
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29. QUALITY EVALUATION OF ORGANIC
BRINJAL AGEY PAPPACHAN T, DR. SUMA DIVAKAR*, MARY UKKURU P,
GEETHA KUMARI V.L & NANDINI. PV DEPARTMENT OF HOME SCIENCE, COLLEGE OF
AGRICULTURE, VELLAYANI, THIRUVANANTHAPURAM, KERALA. *CORRESPONDING
AUTHOR
Introduction :
Magkos et al (2006) reported the
widespread belief that organic food is
significantly safer for consumption than food
grown conventionally.
Brinjal is a popular and favourite crop grown
through out the year in south India.
It is highly productive and finds its place as
poor man’s crop.
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30. THE OBJECTIVES OF THE STUDY ARE TO
1. Compare the physical characteristic of brinjal
cultivated using conventional and organic methods
2. Compare their sensory qualities
3. Compare their shelf life
4. Compare their chemical and nutritional qualities
5. Assess their anti-nutritional factors
6. Determine the pesticide residues present in them
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31. MATERIALS AND METHODS
The methodology is discussed under the following heads
a. Selection of locale :
Organic samples for the experiment were collected from the organic
bazaar being operated by an NGO, functioning in Thiruvananthapuram
city.
The conventional samples were collected from the local farmers of
Kalliyoor Panchayath, nearby the college premises.
b. Selection of vegetables:
For better comparison, brinjal of the same variety namely ‘Haritha’ was
selected. Analysis of vegetables was done on the second day after the
harvest. Design adapted was CRD with five replications.
c. Selection of treatments:
T1 – Organic brinjal – PGS certified – the cultivation area meeting all the
requirements prescribed by the NGO.
T2 – Organic input vegetables – (PGS certified – the cultivation area
meeting all the requirements presented by the NGO, but the
surrounding area not following similar practices.
T3 – conventionally grown vegetables (Obtained from the farmers of
Kalliyoor panchayath). Their vegetables were grown using chemical
fertilizers. 31
32. d. Selection of quality parameters
d.1 – Physical qualities
d.2 – Sensory qualities
d.3 – Shelf life
d.4 – Nutrient composition
d.5 – Anti nutrient composition
d.6 – Pesticide residue
e. Statistical analysis
Two factor Anova(CRD) was done to elicit information
on the relative qualities of organic brinjal with reference to
the chemical and physical characteristics studied (Snedor
and Cocnran, 1968)
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33. PHYSICAL CHARACTERISTICS
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Conventionally cultivated brinjal revealed higher values for
length, breadth and appearance, compared to other
treatments. As for appearance organic and inorganic ones
(TI & T3) recorded the same scores .Fresh weight was
seen to be higher in organic brinjal.
34. SENSORY EVALUATION OF BRINJAL
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Appearance showed significant difference among
the treatments. Appearance was found to be best in
organic brinjal (T2) whereas colour, flavour and
taste were superior for conventionally cultivated
brinjal, but texture was found to be superior in
organically cultivated brinjal.
35. SHELF LIFE PARAMETERS OF BRINJAL
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Greater shelf life of vegetables is a need for the farmer
to avoid economic loss. Shelf life of the vegetables was
determined with respect to 2 parameters namely,
duration with respect to oneself visible marks of
deterioration and physiological loss of water (PLW).
36. NUTRIENT COMPOSITION
Moisture, fibre, minerals, acidity, calcium and iron
levels were on par. Vitamin C levels and β carotene levels
were significantly higher in organic brinjal.
Review of literature in general ,reveals that organic
produce have higher nutritive value, though the biological
mechanisms responsible for this have not been explained in
most of the contents.
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37. ANTI-NUTRIENTS
Availability of nutrients is affected by the
presence of anti-nutrients. Oxalates, phytates,
phenols and tannins were the anti-nutrients
analysed under the experiment.
The results are depicted in the table not show
much difference among the treatments.
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38. CONCLUSION
This study concludes that organic cultivation
does not affect the sensory qualities of produce with
respect to appearance, colour, flavour, texture and taste,
thus endearing it more among consumers.
Nutrient wise, β carotene and vitamin C were seen to be
significantly higher in organic treatments.
Many of the physical and chemical features were on
par amongst the treatments.
However, in this era, where food safety is the
prime concern of the universe at large, a pesticide free
produce is a blessing for the health of man kind.
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