Organic Farming, Food Quality, and Human Health: A Trisection of Sustainability and a Move from Pesticides to Eco-friendly Biofertilizers

Abstract

The organic amendments that were witnessed in the “green phase” during the 1960s boosted food production, but at the expense of environmental sustainability. These methods increased food production but ultimately disturbed the physical, chemical, and biological properties of soil over years of use. The beneficial soil organisms were exploited and the power of “biological resistance” in crops was reduced, making them more prone to pests and diseases. As a result, no part of the world is left free of harmful pesticide residues today. Over time, it was realized that these residues are toxic for soil and society. Use of chemical fertilizers has not only led to sensational increases in the quality and quantity of crops, but has also resulted in the alteration of the total soil profile resulting in a reduction of beneficial microbes leading to an imbalance in ecology. This has ultimately devastated the resources of farmers, who are the building the path of our nation. Excessive use of non-renewable energy chemicals often tends to destroy the physiochemical properties of soil, reduce friendly predators, and enhance residual hazards in seeds and to human health and the environment. The use of beneficial microbial inoculants along with organic manures is considered to be an alternative requirement for crops. The technological approaches to the use of organic manures and biofertilizers in farming have proved to be effective means of upgrading soil structure, increasing water-holding capacity, enhancing soil fertility, and increasing crop yields. On the whole it can be deduced from the present studies that by integrating correct combinations of organic production technologies, production levels comparable to conventional practices can be achieved in tomato crops with improved soil-nutrient status and productivity.