Organic farming is very popular these days. Consumers who practice healthy eating habits insist on healthy and eco-friendly agriculture which produces quite different food from what we have on supermarket shelves today. Apparently, sustainable farming is something more than cultivating vegetables for sale. To make plants really nutritive and harmless to consumers, farmers have to fit in standards for organic food production. They usually include using lands free from chemicals and refusal from mineral fertilizers alongside with insecticides. These requirements slightly differ in the US and Europe. American farmers, however, treat the issue of exceptionally organic farming to some extent ambiguous.
Every vegan wants their everyday food to be the healthiest in America. Organic products enhance the natural resistance of the human body and make it age slower. But from the farmer’s perspective, organic agriculture is not so bright. In the first place, farmers shall find a land with proper characteristics to start this business. The lands which people already own often do not correspond the established standards and cannot be used for organic farming. Next, farming without chemicals which enhance their resistance is already impossible. In the current weather conditions, insects and droughts pose an enormous danger to the yields. Farmers may put huge efforts to grow organic vegetables, but in the end, the whole field can be destroyed by external forces. Farmers go to serious risks when going organic which is immediately reflected in prices for these products. Besides, organic farming requires practically manual work which enhances the flow of migrants who work illegally.
Organic farming is easy only when we have these products on our table. But very few farmers will agree to invest in what is really sustainable agriculture. There is a huge pressure from manufacturers who sell non-organic products for a much lower price which does not enhance sales of organic farmers.