History of Organic Food
Organic farming has been prevalent since the time the practice of agriculture began.
The word, ‘Organic farming’, was first introduced by Lord Northbourne. The term is used in his book, ‘Look to The Land’, in which he had put forth suggestions for a wholesome approach to ecologically- balanced farming.
However the practice of organic farming has been prevalent from the time agriculture was first conceived. It was with the advent of the ‘green revolution’ that the natural way of growing crops started becoming unpopular and economically less feasible. More crop yields meant higher profits to the farmer and better utilization of the land. At times when only one crop was grown per season or year, the farmers who used fertilizers started growing two crops during the same time-period.
Organic food farming continued in small, mostly family-run, farms or kitchen gardens where people grew food for their own requirements. The produce was sold in farmer’s markets. Large scale organic farming was begun by farmers and scientists, as a mark of protest to the agricultural industrialization. Now, organic food is widely available and has become very popular, with soaring sales.
