Organic food is much
more than a product without agrochemicals. It is the result of a
system of agriculturist production that seeks to maintain the
balance of the soil and other
natural resources (water, plants, animals, insects, etc),
preserving them and maintaining the harmony among these elements
and between them and human beings.
In
order to obtain truly organic food it is necessary to use
knowledge offered by different sciences (agronomy, ecology,
sociology, economics, among others) so that the agriculturist
may provide the consumer with foods that are healthy not only to
human beings but to the planet as a whole, through a harmonized
work with nature.
In order to reach this
objective there is a theoretical discipline that integrates the
findings of several sciences, seeking a deep understanding of
nature and the principles by which it abides. This discipline is
called Agroecology.
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| Agroecology
is a new approach of agriculture that integrates different
agronomical, ecological and socioeconomic aspects in the
evaluation of the effect of agricultural techniques on food
production and on society as a whole.Making an analogy of
Agroecology with a big and leafy tree, we can envisage this
discipline as the main trunk from which many branches spring,
called the alternative currents of agriculture, and which
are the following: organic and biological, biodynamic,
natural and permaculture. |
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