Concept of Organic farming
Organic farming is the form of agriculture that relies on crop rotation, green manure, compost, biological pest control, and mechanical cultivation to maintain soil productivity and control pests, excluding or strictly limiting the use of synthetic fertilizers and synthetic pesticides, plant growth regulators, livestock antibiotics, food additives, and genetically modified organisms.[1]
Food Quality and Safety:
Organic food is widely believed by the lay public to be healthier than conventional food, although the research is inconclusive.  Animals fed organic diets appear to have slightly better health and reproductive performance, but similar tests in humans have not been performed. In some vegetables and cereals there is a lower concentration of protein, but it is of higher-quality. Nutrients appear to be similar with the exception of a trend towards slightly higher vitamin C in organic food.
Only tentative conclusions can be drawn on the relative safety of organic food. Organic produce is likely to have less agrochemical residues, but these residues are generally below the acceptable daily intake and their health impact is questionable. Organic food also appears to have lower nitrate concentrations, but the health impact of nitrates is debated. Both organic and conventional food are expected to have similar concentrations of persistent organic pollutants and heavy metals. Data is limited on natural plant pesticides and their health effects, as well as the relative risks from bacterial pathogens.
Two studies have found that children fed organic diets experienced significantly lower organophosphorus pesticide exposure than children fed conventional diets. Although the researchers did not collect health outcome data in this study, they concluded "it is intuitive to assume that children whose diets consist of organic food items would have a lower probability of neurologic health risks". A 2007 study found that consumption of organic milk is associated with a decrease in risk for eczema, although no comparable benefit was found for organic fruits, vegetables, or meat.
Extensive scientific research is being carried out in Switzerland at over 200 farms to determine differences in the quality of organic food products compared to conventional in addition to other tests. The FiBL Institute has been investigating the differences at over 200 farms. It states that "organic products stand out as having higher levels of secondary plant compounds and vitamin C. In the case of milk and meat, the fatty acid profile is often better from a nutritional point of view. As far as carbohydrates and minerals, organic products are no different from conventional products. However, in regard to undesirables such as nitrate and pesticide residues, organic products have a clear advantage. A £12m EU-funded investigation into the difference between organic and ordinary farming published in 2007 found that organic foods have more nutritional value. A recent study found that organically grown produce has double the flavonoids, an important antioxidant.  A 2007 study found that organically grown kiwifruit had more antioxidants than conventional kiwifruit.

References: all resources of this page are from Wikipedia:  http://en.wikipedia.org/wiki/Organic_farming
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