About Organic Veggies Farming

Certified Organic Vegetables

The cultivation of certified organic vegetables requires ensuring that the produced vegetables comply with organic agricultural standards, applying for certification according to regulations, scheduling regular inspections, and then having organic certification bodies authenticate the certification.

Many local small farms adhere to organic standards when cultivating organic vegetables. However, due to their non-commercial small yields cultivation and low production, they generally do not incur the expensive certification fees to have professional organizations conduct testing. Therefore, these vegetables can only be referred to as organic vegetables, rather than certified organic vegetables. Whether they are certified organic or simply organic, the cultivation process strictly adheres to organic farming procedures:

No pesticides!

No fertilizers!

No hormones!

No preservatives!

No genetically modified organisms (GMOs)!

No insecticides!

No growth regulators!

Organic cultivation does not involve the use of the various chemicals mentioned above, it follows natural laws and maintains ecological balance. Therefore, the growth process of organic vegetables is hardly influenced by human intervention, making them healthier, more natural, and closer to their original state!

Organic vegetables taste fresh and crisp, as if you're experiencing their vitality. It's like savoring the essence of life itself, often referred to as the "vegetable flavor" we often mention!

During the cultivation process, organic vegetables tend to have smaller sizes, less uniform appearance compared to conventionally grown vegetables treated with pesticides and fertilizers. They may exhibit signs of disease or insect damage, such as blemishes from pest bites or the presence of insects. However, as consumers are accustomed to visually appealing vegetables, their expectations for organic vegetables might be higher. Despite their imperfect appearance, organic vegetables are healthier, safer, and more nutritious because they are grown without the assistance of chemical pesticides or hormones. They haven't undergone "cosmetic procedures" involving chemical treatments, hence their appearance may not be as aesthetically pleasing, but it signifies their natural and unaltered state.

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About Organic Farming

Organic Soil

Nutrient-rich soil is crucial for organic farming, including factors like pH levels. According to organic standards, soil pH testing needs to be conducted multiple times each year to ensure the soil maintains an appropriate acidity or alkalinity level, and to check for metal content. Improving soil structure and maintaining soil moisture are essential to enhance soil fertility, thus providing plants with necessary nutrients. Apart from testing, conventional methods involve various techniques such as planting diverse grasses or leguminous plants to control pests and optimize soil quality.

Organic Fertilizers

When growing organic vegetables, the use of any chemical fertilizers is not allowed. Chemical fertilizers, in fact, play a significant role in vegetable cultivation by providing high fertility and significantly increasing vegetable yields.

Organic fertilizers, on the other hand, have a slower release of nutrients. Without the use of chemical fertilizers, it's challenging to ensure that vegetables receive sufficient nutrients. This is one of the reasons why organic vegetable yields are lower. To address this issue, organic farming utilizes natural organic fertilizers such as fish meal, seaweed fertilizers, animal manure, and green manure to increase the organic matter content in the soil and provide plants with the necessary nutrients.

Pest and Disease Management

One of the most critical aspects of vegetable growth is managing pests and diseases. In organic farming, the absence of any pesticides or additives makes it challenging to deal with pests and diseases promptly. As a result, organic vegetables often have irregular appearances, and some may have deformities, leading to significant losses. When diseases are detected in vegetable crops, they often require entire sections of crops to be removed.

Biological control methods are commonly employed in organic farming, although they come with high costs. These methods include introducing beneficial insects (such as predators of thrips and aphids) or spraying with pepper water, as well as manual pest control measures, to manage pest populations.

(Discovering insects or signs of insect feeding in vegetables should actually be seen as a positive sign because it indicates that the vegetables are very healthy and free from pesticide residues, which is why insects are willing to feed on them.)

Organic and Conventional Vegetables

The biggest difference between organic and conventional vegetables lies in their cultivation methods.

Organic vegetables are produced without the use of pesticides, chemical fertilizers, herbicides, growth regulators, or genetic engineering techniques. They strictly adhere to international organic agricultural standards.

Conventional vegetable cultivation has no specific regulations. To increase yield and control pests, chemical fertilizers and pesticides, including ripening agents, are commonly used.

The so-called "ripening agent" is called "ethylene." It can be conveniently sprayed onto plants, releasing ethylene to accelerate plant growth and ripening. This is why sometimes fruits may look vibrant in color but lack flavor when consumed.

With the development of logistics, we can now enjoy a wide variety of fruits and vegetables from around the world at very competitive prices, including out-of-season produce. However, there are concerns associated with imported vegetables, particularly regarding the need to maintain freshness during transportation from foreign countries. Shipping by sea usually takes around 30-40 days (excluding the time it takes for vegetables to reach their destination, be wholesaled to retailers, and then sold to customers).

 Due to the extended duration, retailers often rely on preservatives or additives to maintain freshness. Additionally, Australian customs enforces strict measures against imported produce, subjecting them to thorough disinfection.

Local farms, on the other hand, face fewer of these challenges, and organic vegetables, in particular, are unlikely to contain preservatives. Consequently, locally grown food is considered safer and healthier compared to imported varieties. This is why there is a growing emphasis on supporting local food production.

As modern consumers increasingly demand food safety, organic vegetables free from pollution and chemical pesticide residues are becoming more popular. Despite the numerous challenges faced by organic vegetable production, Auyea Farm has always adhered to the principles of ecological organic cultivation and breeding.

On the Auyea Farm platform, all farm products, including organic vegetables, free-range chicken eggs, and black pigs, are produced according to ecological organic farming and breeding standards, providing everyone with the healthiest and most natural ingredients!