Organic Farming

Organic farming is a form of agriculture that aims to restore the natural balance lost due to improper practices in ecological systems, incorporating production systems friendly to both humans and the environment. Primarily, it prohibits the use of synthetic chemical pesticides and fertilizers, and recommends organic and green fertilization, crop rotation, soil conservation, enhancing plant resistance, and utilizing natural parasites and predators. It prioritizes improving product quality over increasing quantity. Organic farming is one of the sustainable agricultural systems, with its own distinct principles and practices.

Due to linguistic differences, organic farming is known by various names in different countries—for example, “ecological farming” (in Germany, “ökologisch”) or “biological farming” (in France, “biologique”)—but these terms are synonymous. According to the definition approved by the International Federation of Organic Agriculture Movements (IFOAM) in 2008, organic farming is a production system that sustains the health of soils, ecosystems, and people; it relies on ecological processes, biodiversity, and cycles adapted to local conditions, rather than on inputs with adverse effects.

Core Principles and Objectives

Organic farming has three main principles: production in harmony with nature, a self-sufficient closed system, and crop rotation. Its general objectives can be summarized as follows:

• Maintaining the biological and mineralogical structure of the soil.
• Promoting genetic diversity by preserving natural flora and fauna.
• Strengthening the ecological relationships between soil, humans, plants, and animals.
• Preventing all forms of pollution arising from agricultural activities and mitigating climate change.
• Eliminating threats posed by various agricultural chemicals to human and animal health.
• Working in harmony with nature without causing environmental degradation.
• Utilizing regional resources as much as possible in agricultural production.
• Producing sufficient quantities of high-quality food.
• Integrating plant and animal production to ensure mutual support.
• Providing producers with a safe working environment and adequate income.

The United States Department of Agriculture (USDA) defines organic farming as a production system that prohibits or largely avoids the use of synthetic fertilizers, pesticides, growth regulators, and livestock feed additives. This system relies on methods such as crop rotation, crop residues, animal manure, green manuring, and biological pest control to maintain soil fertility, enhance productivity, supply plant nutrients, and manage pests.

Organic Farming Worldwide

Organic farming originated in Europe and the United States and later spread to other countries. Growing concerns about the environment and health, along with improving socio-economic conditions, have increased interest in organic farming. In 2009, approximately 37.2 million hectares of land worldwide were under organic farming, representing 0.9% of total global agricultural land. Australia (12.0 million hectares), Argentina (4.40 million hectares), and the United States (1.95 million hectares) are among the countries with the largest organic farming areas. About two-thirds of the world’s organic farmland consists of organic pastures and meadows.

There are approximately 1.8 million organic farmers worldwide, a significant proportion of whom are located in Africa, Asia, and Latin America. The global organic farming and food market grew by 267% between 1999 and 2009, rising from $15.2 billion to approximately $55 billion. The main markets are North America and Western Europe. The United States, with $26.6 billion in sales, has the largest organic food market (2009 data).

Organic Farming in Türkiye

Organic farming in Türkiye began in 1984–1985, initiated by representatives of European organic farming companies responding to demand for products that could not be cultivated in Europe and were traditionally exported from Türkiye. It initially focused on traditional export products such as dried figs and raisins in the Aegean region, later expanding to other products such as dried apricots and hazelnuts, and spreading to different regions.

In 1990, organic production involved 8 product types, 313 producers, and 1,037 hectares. By 2010, it had expanded to 216 product types, 42,097 producers, and 383,782 hectares. The majority of organic products produced (over 85%) are exported. Major export products include dried fruits, hazelnuts, figs, apricots, grapes, cotton, spices, and fresh and processed fruits and vegetables. Germany is Türkiye’s most important importer of organic products. Organic livestock production (honey, milk, meat, eggs) has also shown growth in recent years.

The domestic organic market in Türkiye is developing through supermarkets in major cities, specialty stores, and “100% ecological public markets.” However, the domestic market remains limited due to high prices of organic products and insufficient consumer awareness.

Legal Regulations and Institutional Structure

Türkiye’s first national organic farming regulation was published on 24 December 1994, in parallel with the European Union’s Regulation No. 2092/91. This regulation has since been revised multiple times, and on 3 December 2004, the “Organic Farming Law” was adopted. The most recent regulation, “Regulation on the Principles and Implementation of Organic Farming,” was published on 18 August 2010. This legal framework is generally compatible with EU regulations and those of other exporting countries.

The Ministry of Agriculture and Forestry (MAF) is responsible for guiding, controlling, training farmers, disseminating information, conducting research, and providing financial support for organic farming. Inspection and certification procedures are carried out by independent organizations authorized by the MAF. There are 17 inspection and certification organizations operating in Türkiye (2011 data). The Ecological Farming Organization Association (ETO) was established in 1992.

Advantages of Organic Farming

• Producer income can increase depending on the product (an average increase of about 10% is estimated).
• Savings are achieved on rising costs of chemical fertilizers, pesticides, and energy inputs.
• Contract farming ensures that producers sell their entire output.
• The export price of organic products can be 10–20% higher than that of conventional products.
• Organic product exports create additional capacity for Türkiye’s agricultural exports.
• The knowledge-intensive model of organic farming creates new employment opportunities for agricultural engineers.

Challenges of Organic Farming

General Challenges

Türkiye-Specific Challenges

Control and Certification

One of the key steps in organic farming is control and certification. A product can only be sold as organic if it holds an Organic Product Certificate, which guarantees that the product has been produced, processed, and packaged according to ecological standards. Inspection and certification organizations must be independent, must not engage in production or marketing activities, and must not provide consulting services. IFOAM is a federation that coordinates global information networks on organic farming and plays a role in establishing international standards. IFOAM launched its accreditation programs (IAP) in 1992.

Inputs Used in Organic Farming

The use of synthetic chemical fertilizers, pesticides, hormones, and genetically modified organisms is prohibited in organic farming. Instead, methods such as animal manure, compost, green manuring, and crop rotation are used to enhance and maintain soil fertility. For combating diseases, pests, and weeds, cultural practices, biological control (using predators and parasites), mechanical methods, and approved natural substances (such as neem tree extract, pyrethrins, and copper compounds within specified limits) are employed. The list of permitted substances and their conditions of use are defined in regulations.