In the process of growing vegetables without any chemical fertilizers, the use of animal manure or plants after fermentation as organic fertilizers, planted vegetables called organic vegetables,
Organic vegetables refers to the process of vegetable production strictly in accordance with the organic production procedures, prohibit the use of any chemically synthesized pesticides, chemical fertilizers, as well as genetically engineered organisms and their products, but rather to follow the laws of nature and ecological Principles, to take a series of sustainable agricultural technology, coordinated planting balance, containing green food standard, to maintain the continued stability of the agro-ecosystem, and through the organic food certification bodies to identify and certify, and issue organic food certificate of vegetable products. Therefore, the inspection of qualified vegetables are called organic vegetables, greens and fruits and what not.
Market Outlook Editor
Organic food is known as the "sunrise industry", has a broad market. The global market for organic products is now developing continuously in a favorable manner. Organic vegetables are regarded as one of the healthy and safe food without pollution, which is leading the new fashion of food consumption market and showing great market potential. As people's demand for food safety is getting higher and higher, organic vegetables without pollution and chemical fertilizer and pesticide residues are favored by more and more consumers. The cultivation of organic vegetables follows safe and natural production methods, which can promote and maintain the ecological balance in an excellent way. Organic vegetables are free of chemical residues, have a good taste, and have been proven to be more nutritious than ordinary vegetables. Organic vegetables have long been commonplace in foreign countries, with the popularity rate of organic vegetables in Japan as high as 80%, and even higher in the United States. With the improvement of Chinese people's living standards, organic vegetables in China will be more and more popular among the masses. [1]
Organic vegetables development status
Edit
In 1994, the State Environmental Protection Administration Organic Food Development Center (OFDC) was established, marking the beginning of China's organic food production and development. 1999 OFDC successfully passed the European Union and the U.S. organic food certification experts on the assessment of its organic certification, promoting China's organic food quality in line with international standards, and promoting organic food quality. The quality of organic food is in line with international standards, and has promoted the process of internationalization of China's organic agriculture. At present, most of China's organic vegetable products are exported to Europe and the United States through leading enterprises in the form of preservation, quick-frozen processing and other forms of export to the Japanese market, in addition to the domestic market has been formed in Beijing, Shanghai, Shandong and other centralized areas of organic vegetable production and Shanghai Chongbentang, Nanjing Plank, Beijing Organic Farm and other sales of organic vegetables, such as the sale of organic vegetables based on the famous brand. [1]
1, organic vegetable planting area increased year by year; [1]
2, organic vegetable production technology continues to mature; [1]
3, the quality of the initial formation of the regulatory network; [1]
4, expanding market share; [1]
Organic Vegetable Cultivation Technology
Editorial
Organic Vegetable production base
1. Base integrity [3]
Base land should be complete parcels, which can not be sandwiched between parcels of land for conventional production, but allows the existence of organic conversion parcels; organic vegetable production bases and conventional parcels of the junction must be clearly marked, such as rivers, hills, man-made set up isolation zones, and so on. [3]
2. There must be a conversion period [3]
Conversion from conventional to organic production systems usually takes two years, after which sown vegetables are harvested before they are allowed to be produced as organic products; perennial vegetables require a three-year conversion period before they are harvested as organic crops. The start of the conversion period is calculated from the date of application to the certification body for certification, and producers must operate in full compliance with organic production requirements during the conversion period. Vegetables grown in a field after one year of organic conversion may be sold as an organic conversion crop. [3]
Principles of Conversion: In the process of converting conventional agricultural production to organic agricultural production, there is no universal concept or fixed model, and it is crucial to observe the basic principles of organic agriculture. The conversion of organic agriculture is not only to give up the use of chemical fertilizers, synthetic pesticides and stop buying feed from the outside world, it is important to condition the entire ecosystem into a closed as far as possible, the balanced development of the various parts of the system, a stable cyclic movement system. [3]
Conversion content: [3]
1) Developing a crop rotation system to increase soil fertility [3]
2) Developing a fertilizer plan for a continuous supply system [3]
3) Developing reasonable fertilizer management practices and technical and management measures supporting organic food production [3]
4) Creating a good production environment to reduce the occurrence of pests and diseases, and develop plans and measures to carry out agricultural, biological and physical control [3]
3. Establishment of buffer zones [3]
If there are plots in the organic vegetable production base that are likely to be affected by contamination of neighboring conventional plots, buffer zones or physical barriers must be set up between the organic and conventional plots to ensure that the organic plots are not contaminated. Different certification bodies have different requirements for the length of the barrier, such as China's OFDC certification body requires 8 meters, the German BCS certification body requires 10 meters. [3]
Organic Vegetable Cultivation Management
1. Variety Selection [3]
Seeds and seedlings should be used. Conventional seeds not treated with banned substances can be used when certified organic vegetable seeds and seedlings are not available (e.g. at the initial stage of organic cultivation). Vegetable species and varieties that are adapted to local soil and climate characteristics and are resistant to pests and diseases should be selected, and full consideration should be given to the protection of crop genetic diversity in the selection of varieties. The use of any genetically modified seeds is prohibited. [3]
2. Crop rotation and clean field [3]
Organic bases should use at least three crops, including leguminous crops or green manure, in crop rotation; in areas where only one crop of vegetables can be grown in a year, crop rotation of two crops, including leguminous crops, is allowed. After the harvest of the previous crop of vegetables, the base should be thoroughly cleaned, and all the disease residues should be transported out of the base and destroyed or buried y in order to reduce the disease base. [3]
3. Supporting Cultivation Techniques [3]
Through the cultivation of strong seedlings, grafting and root replacement, ridge cultivation, mulching, reasonable dense planting, plant adjustment and other technologies, the full use of light, heat, gas and other conditions, to create a conducive to the growth of the vegetable environment, in order to achieve the purpose of high-yield and high-efficiency. [3]
Organic Vegetable Pest and Disease Control
(1) Preventive Techniques [4]
(1) Environmental Control Techniques [4]
Create ecological conditions that are favorable for natural enemies to inhabit and reproduce, and unfavorable to the occurrence and spread of diseases and pests, safeguard the diversity of species and genetic diversity, increase the abundance of insect communities in the vegetable field, and enhance the food network's Structure and function, to build a sustainable ecological system with high stability and low variability, and its technology includes the construction of environmental conditions in the vegetable field, the improvement of soil conditions and the creation of a suitable external environment for the growth and development of vegetables. [4]
(2) Healthy cultivation technology [4]
Technology system includes: selection of good varieties (prohibit the use of coated seeds or genetically modified seeds); soil disinfection; seed treatment, disinfection; cultivation of disease-free strong seedlings; nutritional balance and regulation and so on. [4]
(3) Vegetable crop rotation technology [4]
The triangular relationship of vegetable--environment--pests and diseases, and the direct interactions and succession between vegetables and pests and diseases constitute a relationship of interdependence and mutual constraints in time and space. Revealing the law is conducive to avoiding the sensitive period of the crop and the peak period of pests and diseases. Crop rotation should be adapted to the market and production conditions, according to the characteristics of different vegetable species, a reasonable mix of suitable crop rotation varieties and cultivation density. [4]
(2) control technology [4]
(1) pest monitoring technology [4]
Pest monitoring system is the core of the pest early warning system, but also the prerequisite and conditions of pest mitigation pest monitoring is reliable, directly affecting the implementation of preventive measures and the prevention and control of the effect of good or bad. [4]
(2) Pest control technology [4]
Pest control technology includes agricultural control technology, biological control technology, physical control technology and chemical control technology. The pest control of organic sparse vegetables is an integrated pest management system with biological control as the core, agricultural control as the basis (especially the deployment of plant nutrition and the relationship between the occurrence of pests and diseases), and pharmaceutical control as an emergency means. In different levels of vegetable production, the type, quantity and use of pharmaceutical control have their own standards, which are fully reflected in the sub-technology.