Do you know that the type of farming technique used to cultivate a crop could affect the taste of the food prepared by it? It's not that orange would taste like lemon and vice versa, but the quality and taste differ by the used farming technique. Crops cultivated through organic and natural farming are fresher and better tasting than those produced through chemical farming.
However, organic farming and natural farming are not the same, but they do almost share the same idea of eradicating chemical agriculture chemicals. They use chemical-free methods for cultivation of crops.
Organic farming uses techniques where there is no wastage of biological materials. These are used to the fullest by methods like cow dung manure, vermicomposting, green manures, natural pest control, crop rotation and mechanical cultivation.
Whereas, natural farming includes no fertilizers, no pesticides, no-tillage, no weeding. As the name suggests, this technique is inspired by nature. The wild varieties of crops or plants grow naturally without the use of pesticides, fertilizers etc.
The same formula is used here. There is no inclusion of artificial methods or chemical sources that boosts crop growth. This also reduces the labour up-to 80% when compared to other agriculture systems.
Organic farming focuses on the rotation of energy for better yield, whereas natural farming focuses on natural yielding derived from nature. In organic farming, we use various techniques to use biodegradable waste for the betterment of crops. In natural farming, there is no particular usage of artificial remedies for crop growth.
There are many benefits to having food that is free of chemicals. Organic crops provide highly nutritious food that is rich in vitamin c, iron, magnesium and phosphorous. Organic crops result in better tasting food which improves our health.
Organic farming avoids depletion of natural resources and supports environment sustainability that is used for the betterment of crops. Food security is also amplified through organic farming as it increases resistance to plant diseases and pests.
Consuming chemical food is no less than swallowing poison. Food produced through organic farming is poison-free and healthy for the human body. As the crops are grown through naturally made fertilizers and naturally made compost, which is made from biodegradable wastes, the cost of production of the crop is lower.
Soil structure is managed by applying natural manures and natural fertilizers etc., the soil fertility is not damaged and further increased by the methods followed in organic farming.
In natural farming, the labour cost is reduced as this method incorporates natural cultivation of crops without much effort as there is no need for tilling and spraying pesticides or other chores that are generally performed in other farming techniques.
There is no particular equipment used for the growth of crops, so the equipment cost is a major benefit as the cost of fuel is minute or nil. Soil structure would gradually develop as there are no chemicals used to destroy the soil fertility.
In natural farming, the crop residue left behind absorbs water and hence increases water retention that helps in conservation of water. As this water is absorbed, water run-off is prevented. Thereby herbicides run-off and other pollutants are prevented which would otherwise combine with nearby water sources and pollute them.
However, natural farming is time-consuming. The fertility of the soil is not regained in days, but it would undoubtedly take years. Moreover, natural farming could promote fungal diseases due to the fungal activity's high moisture content.
There is even the risk of plant diseases in natural farming due to the non-incorporation of soil after harvest. To restrict this situation from arising, farmers take preventive measures to induce a change in a crop that is not liable to the same disease. Minimum attention is required in such aspects, as not much labour is needed, but the crop condition should be monitored.