The most pressing concern in the world since independence has been producing enough food to feed an expanding population. The mix of high-yielding production techniques has helped the globe to generate a food surplus while also raising worries about soil health and environmental pollution. Though, scientists and policy makers are rethinking agricultural systems that rely heavily on biological inputs. Organic farming can provide high-quality food without compromising the health of the land or the environment; nevertheless, it is unclear if large-scale organic farming would be able to feed world’s vast population. Adoption of this emerging approach “organic vegetable farming” plays a vital role in development of agricultural sustainability through avoiding indiscriminate use of synthetic chemicals. There are numerous organic sources for organic vegetable farming but various type of composts (especially vermi-compost) and biochar are most famous among all other organic sources as they improved soil healthy and vegetables productions through improving soil physico-chemical and biological attributes. In addition, demand and prices of organically produced vegetables are much higher in market and evidence showed that organically grown vegetables are enriched with nutrients and safe for consumption because of their less exposure with residues of in-organic pesticides.
Part of the book: Vegetable Crops