Organic Vegetable Production

Organic farming is a method of production that combines traditional agriculture with innovation and science. Simply stated, it is a set of management practices that will, over the long term, sustain or enhance soil quality, enhance biological diversity and preserve natural resources. These goals are accomplished by using crop rotation, biological pest control and natural inputs and by strictly limiting synthetic fertilizers and pesticides.

The National Organic Program was created as a result of the 1990 Farm Bill, and is administrated by the United States Department of Agriculture. The USDA’s National Organic Program currently regulates and enforces organic production. This program was fully implemented in 2002 to ensure products that bear an organic label reflect a consistent set of practices to facilitate trade and maintain consumer trust.

Today, organic agriculture is practiced in over 120 countries. Although the organic industry accounts for a small percentage of the total food and fiber industry, it continues to grow at a steady rate.

Crop Production

• Selecting Fertility & Media Sources for Organic Greenhouse Vegetables

Pest Management

• Disease Management in Organic Vegetable Systems
• Management of Two-Spotted Spider Mite in Organic Strawberry
• Nematode Management in Organic Vegetable Systems
• Soil Sampling for Nematodes
• Soilborne Pathogens
• Types of Nematodes

Marketing & Economics

• Marketing Organic Produce
• Developing a Marketing Plan for Organic Vegetable Producers

This page was last updated on June 15, 2010.