The History of Organic Foods

Organic food refers to any food that is grown without the detrimental interference of synthetic and unnatural methods or materials. The practise of using chemical fertilizers, artificial pesticides, and techniques of farming such as the application of radiation for faster growth gives yield that is not organic in nature. The growing demands of the modern world have led to farming ethics that cause damage to the land as well as the health of its consumers.

In the1940s, Dr. Norman Borlaug, an American agronomist, spearheaded the drive to produce more food in a limited amount of time, marking the start of the era which we now know as the Green Revolution. India soon caught up in the 1960s, with the introduction of genetically modified seeds of wheat. Dr M.S.Swaminathan, known as the father of Green Revolution in India, helped to spread this new wave to farmers across the country. It proposed a beneficial market for farmers, and made India a self-sufficient country in terms of wheat production.

But soon, farmers started realizing its negative effects: these seeds proved to drain the soil of its nutrients and moisture causing irreparable damage to land. By now, the pressure was mounting on the farmers to give larger produce in lesser time and eventually they were forced to abandon their old ways to keep up with the changing times.

Today, with more awareness and insights available, it must be considered that organic farming is beneficial to not just out health but also the well-being of the environment.

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