Why Green Organic Agriculture (G.O.A)?

Over the years, farmers in the developing and developed countries have experienced rapid increase in agricultural yield and profit at the expense of food safety, environmental quality, human health and social justice. Modern agriculture hinged on ONLY chemical technology has now taken a big toll on the ecosystem. This trend has been witnessed in the following forms;

=> Pollution of underground water and air;

=> Water body contamination;

=> Disease epidemic/pandemic in human beings;

=> Suppression of aquatic lives, terrestrial animals, pollinating agents and other beneficial organisms;

=> High chemical residues in fruits and vegetables leading to food poisoning;

=> Pests developing resistance to treatments;

=> Increased incidence of new strains of pests and disease

=> Ecosystem activities disruption and increased greenhouse gas emission.

=> Insufficient precipitation (Rainfall) and flood

=> Extended drought condition and dryness

=> Extremely high sun intensity

Several concepts, principles and philosophies exemplifying the essence of organic agriculture practices have been developed by NGOs, associations, research institutes and individuals around world to promote natural farming and organic agriculture practices. Consequently, organic agriculture practices received greater attention and recognition after 1980s. Despite the increased promotion of organic agriculture, the practice among farmers is still relatively low, some farmers are not even doing it rightly while some farmers couldn’t sustain the practice. These are mainly due to the lack of requisite knowledge about local (natural and green) resources to employ to sustain the organic farming practices; majority of the farmers or farms still rely heavily on external and imported inputs for food production thus making the cost of production to be very high. Farmers and processors at times find it difficult to produce when certain imported inputs are not available in the marketplaces. Meanwhile, these farmer and processors generate lots of biomass wastes which are not well managed and utilized hence posing risk to our environment.

To address this ugly trend, Ayodele Farinde (Organic Farming Expert and Certified Organic Agriculture Trainer) authored a book titled; “Green Organic Agriculture: Optimizing Local Resources for Sustainable Agriculture”

The book will equip agricultural stakeholders with knowledge about numerous available local resources for G.O.A development. Equally, agricultural stakeholders will be able to identify and optimize those local resources within agric. ecosystem. The book documents practical experiences, indigenous knowledge, scientific knowledge and relevant technology. It will help agricultural stakeholders to identify and optimize local resources for fertilizers, pesticides, microbial solutions, therapy/prophylaxis, feed and food production hence reducing the cost of production. The book is a strategic tool for developing climate-smart agriculture as well as circular economy and green economy.

First and foremost, we need to understand the meaning of Green Organic Agriculture (G.O.A);

Green Organic Agriculture is a sustainable agricultural practice that seeks to improve the health of plants, animals and ultimately people by maximizing local resources while eliminating or reducing associated environmental risks – Ayodele Farinde

In G.O.A, we optimize local resources to achieve the following goals;

Improved farm health, productivity, efficiency and profitability

Minimized food loss and zero waste

Reduced environmental pollution or greenhouse gas emissions

Improved human well-being and livelihoods

The book is available on all platforms including;