The Dark Side of Organic Farming: Examining the Disadvantages

Organic food is increasing in demand but only about 1-2% of all the food produced world wide is organic. The market for organic foods in the US has grown from $3.5 billion in 1996 to over $50 billion in 2018, according to the Organic Trade Association. Organic products are now not only sold in specialty stores but also in conventional supermarkets. Despite the increasing popularity, there are some great disadvantages on the environment of organic farming.

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Lets start with what is organic farming:

Organic farming is an alternative agricultural system which originated early in the 20th century in response to rapidly changing farming practices. It is defined by the use of fertilisers of organic origin such as compost and manure. It places emphasis on techniques such as companion planting and crop rotation. Biological pest control and the fostering of insect predators are encouraged. Organic standards are designed to allow the use of naturally occurring substances while prohibiting or strictly limiting synthetic substances.

1. Costs

One of the most significant disadvantages of organic farming is the high cost associated with it. Unlike conventional farming, organic farming imposes strict limitations on the use of synthetic pesticides. The few pesticides that are permitted in organic farming are typically derived from natural sources and are much less potent than their synthetic counterparts. As a result, organic crops are far more susceptible to pests, diseases, and other environmental threats, leading to potentially lower yields.

To mitigate these risks, organic farmers often need to invest more time and labor into monitoring and maintaining their crops. Much of the work, such as weeding, pest control, and harvesting, is done manually or with minimal mechanization, making the farming process much more labor-intensive. This increase in labor and the need for more hands-on management contribute to the overall higher production costs.

These higher costs are inevitably passed on to consumers, making organic food significantly more expensive than conventionally produced fruits and vegetables. In some cases, the price difference can be as high as 40%, putting organic products out of reach for many budget-conscious shoppers. This price premium is a major barrier to the widespread adoption of organic food, despite its potential environmental and health benefits.

2. Certification process

To achieve organic certification, farms must undergo a rigorous accreditation process overseen by the United States Department of Agriculture (USDA). This process requires farms to engage the services of an organic certifying agent, who plays a crucial role in ensuring that the farm's practices adhere to the stringent organic standards established by the USDA. These standards encompass various criteria, including the use of organic seeds, soil health management, pest control, and the prohibition of synthetic fertilizers and pesticides.

One of the most challenging aspects of obtaining organic certification is the mandatory 36-month transition period. During this time, the land on which the crops are grown must be free from any prohibited substances, such as synthetic chemicals and pesticides, for at least three years prior to the first organic harvest. This transition period is designed to eliminate any residual chemicals from the soil, ensuring that the crops are truly grown under organic conditions. For farmers, this can be a financially challenging period, as they must forgo the use of conventional farming methods and inputs while still not being able to market their products as organic.

In addition to managing the transition period, farmers face significant financial commitments associated with organic certification. The initial authorization process can cost up to $750 per crop, a substantial investment, particularly for smaller farms. Moreover, the expenses do not end there. Farms are also required to pay annual certification fees, which are determined based on the farm's total organic production value. For some farmers, this means paying the fee every year, creating an ongoing financial obligation. Despite these costs, the certification is essential for ensuring that consumers can trust that products labeled as organic meet the rigorous standards set forth by the USDA, and it helps maintain the integrity of the organic label in the marketplace.

3. Local growing systems.

The success of an organic crop is intricately tied to the skills, knowledge, and experience of the farmer, making the role of the farmer pivotal in the overall quality of the produce. Organic farming, like all forms of agriculture, requires a deep understanding of crop growth patterns, with constant monitoring at every stage of development. A farmer's ability to identify and address potential problems—whether they be pests, diseases, or nutrient deficiencies—can make the difference between a bountiful harvest and a compromised one. Failure to recognize or properly manage these issues can lead to a significant reduction in crop yield, diminish the value of the produce, or, in the worst-case scenario, result in the total loss of the crop.

In addition to the universal challenges of crop management, organic farmers must possess a nuanced understanding of the local environment. Soil composition, for instance, can vary dramatically not just from country to country or state to state, but even from one region to another within the same area. This means that farmers must be well-versed in the specific soil systems they are working with, including its fertility, drainage, and structure. Furthermore, a farmer's knowledge must extend beyond the soil to include local ecology, such as the types of insects and wildlife common in the area, as well as meteorological patterns like rainfall, temperature fluctuations, and seasonal changes. These factors, along with many others, influence how crops grow and thrive, making local expertise just as important as general farming knowledge. In organic farming, where synthetic inputs are limited or prohibited, this wisdom is not just beneficial—it is essential for cultivating healthy, high-quality crops.

4. Organic Pesticides

The biggest difference between organic and conventional farming is in the use of pesticides. Organic farming practices are strictly regulated and only certified organic pesticides are allowed on the field. Conventional farming does not have these strict regulations however there are big differences between different countries when it comes to which pesticides are allowed and which are not.

In the US for example many more different pesticides are allowed to be used on a field while more than 25% of those pesticides used are banned in the EU. This means that a lot of harmful pesticides that are not allowed in the EU are still being used in the US. This obviously not only has a severe impact on the soil and the environment, but it also has an impact on the people consuming this produce. Examples of pesticides banned or being phased out in other parts of the world are 2,4-DB, bensulide, chloropicrin, dichlobenil, dicrotophos, EPTC, norflurazon, oxytetracycline, paraquat, phorate, streptomycin, terbufos, and tribufos.

And if you think that the US is using less of the pesticides because they know they are harmful, you are unfortunately wrong. Some of these pesticides have significantly increased over the past 10 years affecting our environment more and more.

So where you live is a big determining factor whether or not you want to use organic produce or not. I am ok with purchasing non-organic produce as I live in the Netherlands and I have worked in several greenhouses that produce both organic and non-organic crops (mostly tomato and sweet pepper). And even though there is some difference in cultivation, the use of pesticides in both cases does not differ a lot. But whether or not you choose organic or not, always wash your produce before consumption as pesticides and fertilizers might still be present on the crop.

5. Shorter shelf life

Conventional foods undergo a series of treatments with preservatives, waxes, and even clingfilm to maintain their freshness and extend shelf life during the shipping process. These measures are designed to prevent spoilage and ensure that produce arrives at its destination looking appealing and ready for sale. However, organic foods are held to a different standard—one that prohibits the use of such synthetic treatments. Without preservatives and protective coatings, organic fruits and vegetables are far more vulnerable to the natural process of decay. As a result, they often spoil much faster than their conventionally grown counterparts.

This heightened sensitivity to spoilage presents a unique challenge for organic farmers and distributors. The journey from farm to table is fraught with potential pitfalls; if shipments are delayed, improperly handled, or exposed to less-than-ideal conditions, entire loads of organic produce can be lost before they ever reach the consumer. The absence of conventional preservation methods means that organic foods require more careful and expedited handling, increasing the pressure on every step of the supply chain to ensure that these perishable goods arrive fresh and intact. For consumers, this often translates to a more limited window of time to enjoy organic products at their peak freshness, highlighting the delicate balance between maintaining natural food integrity and ensuring product longevity.

So, even though there certainly are benefits of organic farming there is no doubt that these downside will make you think. So what is your best option? Go to your local organic farmer. I am lucky enough that I can purchase some fruits and vegetables directly at the farm bypassing several of these disadvantages. I hope you can do the same.