Organic Farming Organic farming is an agriculture and food system, based on locally available resources, recycling of nutrients and organic matter, and the use of agro-ecological diversity and methods to improve overall agricultural production and soil fertility. In 2008, after a long consultation process, at all organization IFOAM organic world decided in the following definition of organic agriculture: Organic farming is a production system that sustains the health of the soil, ecosystems and people. It relies on ecological processes, biodiversity and cycles adapted to local conditions, rather than the use of inputs with adverse effects. Organic agriculture combines tradition, innovation and science to benefit the shared environment and promote fair relationships and a good quality of life for all participants. There is a rich diversity of organic agriculture worldwide. In high income countries the majority of organic production is certified organic. In this sense, there are large companies and large-scale organic, high-tech farms producing standardized products for chains supermarkets. At the other extreme, there are small, labor-intensive Community Supported Agriculture farms that produce fresh, and the local community. In low-income countries, certified organic farming is a way for some farmers to access high value markets and improve their livelihoods through increased income. For many small farmers, however, certification is not an option, but organic farming principles can help improve performance and stability with little money and low risk costs. Whether certified or not, organic farming requires knowledge through training, extension and research. ICROFS is dedicated to the promotion, development and diffusion of organic farming and food systems through high quality research, based on the principles of organic agriculture. Organic principles IFOAM organic principles
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