Organic Food Made Easy

Food production went through huge changes after the Second world War as our cities grew bigger and sprawled, and food had to be transported from further away. farms also grew bigger and monocultures, the farming of a single crop became the normal way of reducing costs and maximising efforts.. Marginal lands and wind breaks were also cleared to exploit the available farmland, with the result that soil erosion and salinity problems are increasing every year and more land is becoming uneconomical to farm.
With an almost total reliance on machinery, and chemical pesticides and artificial fertilizers, to create conventional foods, every trick in the book is employed to grow foods faster, bigger and looking "perfect". Great pressure is placed on conventional farmers to produce food "cheaply" as possible.
A result of this is that every year 4000 farmers leave the land as small family farms become unaviable creating a huge social impact and the erosion of country communities. Some of the other contributing factors are masive farm debts, prolong droughts, increasing competition from imported foods and wide spread soil degradation.

Certified Organic farming is Sustainable Agriculture
This method of farming can be sustained with minimal long term effects on the enviorment, and none of the potential health effects from exposure to chemicals.
ORGANIC farming is a lifestyle choice. Most farms are small family operations. It is labour intensive work. Weeds are usually hand clipped and pulled maually, not sprayed with toxic chemicals. the farmers cannot use the chemical fungicides, weedicides, pesticides, sprays, dips, antibiotics, hormones, growth promotants, artificial fertilizers etc, that are used in conventional farming to produce "cheap" foods.