Organically grown food products have a huge market catered to by farmlands covering approximately 10% of the total world-farmland cover. The initial effort made by Sir Albert Howard, the Father of Organic Farming, has paid off, metamorphosing into a practice that sustains soil health and ecosystems, by relying on biodiversity, ecological processes and the progress of innovative health sciences.

• The economics of organic farming is characterized by increasing profits via reduced water use, nutrient-contamination by pesticides, reduced soil erosion and carbon emissions and increased biodiversity.
• Organic farming produces the same crop variants as those produced via conventional farming methods, but incurs 50% lower expenditure on fertilizer and energy, and retains 40% more topsoil.
• This type of farming effectively addresses soil management. Even damaged soil, subject to erosion and salinity, are able to feed on micro-nutrients via crop rotation, inter-cropping techniques and the extensive use of green manure.
• Farming the organic way enables farmers to get rid of irksome weeds without the use of any mechanical and chemical applications. Practices such as hand-weeding and soil enhancement with mulch, corn gluten meal, garlic and clove oil, table salt and borax not only get rid of weeds and insects, but also guarantee crop quality.
• The use of green pesticides such as neem, compost tea and spinosad is environmentally friendly and non-toxic. These pesticides help in identifying and removing diseased and dying plants in time and subsequently, increasing crop defense systems.

Organic agriculture is definitely more sustainable in the long-term, improving soil fertility and terrain drought resistance greatly. These farming practices completely waive off external costs, incurred due to investment in chemical pesticides and nutrient runoff, and a number of health issues that result from agro-chemical residue.