Concepts and Philosophy Underpinning Organic Horticulture

David PEARSON, Pia Rowe

Research output: A Conference proceeding or a Chapter in BookChapterpeer-review

1 Citation (Scopus)


Many argue that food products from certified organic production systems are a vital component of meeting global food security challenges into the middle of the twenty-first Century. Whilst the concept of organic in this context, with its emphasis on minimizing the use of artificial chemicals and other external inputs, is not new—as it exists in all systems operating without human contributions, its philosophical position emerged as a reaction against the increased ‘industrialization’ of food production that occurred in developed countries around the 1940’s. Increasing formalization saw the emergence of global coordination through the International Federation of Organic Agricultural Movements and its four principles of health, ecology, fairness and care that are now embodied in formal independent certification systems in most countries around the globe. Sales of certified organic horticultural products are a major component, at around 30 %, of what is now a US$ 60 billion global industry. Continued expansion of sales (and private production) of organic horticultural products is likely to continue due to their natural affinity with local sourcing of healthy fresh products
Original languageEnglish
Title of host publicationHorticulture: Plants for People and Places, Volume 2
Subtitle of host publicationEnvironmental Horticulture
EditorsG Dixon, D Aldous
Place of PublicationNetherlands
Number of pages13
ISBN (Electronic)9789401785815
ISBN (Print)9789401785808
Publication statusPublished - 2014


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