Organic Production of Vegetable Crops

Organic vegetable farming is a valuable way to ensure sustainability and increase profitability and is thus in high demand today. Boasting a vast scope, particularly in developed countries, organic vegetable farming involves the use of biological resources, avoiding the use of synthetic substances for maintaining soil productiveness and ecological balance, thereby minimizing wastage and environmental pollution. This new book, Organic Production of Vegetable Crops, provides a comprehensive introduction and covers a wide range of topics on successful production of organic vegetable crops.

The book introduces the concept, importance, and scope of organic farming, highlighting best practices and the do’s and don’ts of organic farming. It then goes on to cover crucial topics on organic vegetable production, including methods for enhancing soil fertility, green manuring, role of biofertilizers, composting methods, agricultural waste, coir composting, biodynamic vegetable farming, botanical and biocontrol agents, and much more. The book also explores important subjects in organic farming such as the potential of zero-budget natural farming, nonconventional vermicomposting in organic farming, biodynamic vegetable farming, plant disease management, and processing and quality control for organic foods. In addition, the book discusses the export opportunities and challenges faced in organic farming.

Developed as a book for a university course on organic vegetable production technology, this new book provides a valuable introduction and overview for students, teachers, researchers, and farmers engaged in organic vegetable production.