Student's work Group: mt-020 Specialty: Organization of catering and services in hotel-tourist and sanatorium-resort complexes Subject: English Theme: Organic food Teacher: Babayeva İlahə Student: İsmayılova Gulay Baku-2022 : Plan
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Ministry of Education of the Republic of Azerbaijan Food Industry College under the Azerbaijan State Economic University Student's work Group: MT-020 Specialty: Organization of catering and services in hotel-tourist and sanatorium-resort complexes Subject: English Theme: Organic food Teacher: Babayeva İlahə Student: İsmayılova Gulay Baku-2022 :Plan What is organic food? The essence of organic agriculture History of the development of organic agriculture The reasons that caused the interest in the problems of modern methods of food production Foreign experience in the production of organic agricultural products 1. What is organic food? 1.1 The essence of organic agriculture Organic products (BIO, ECO) are a new category of goods, the production of which does not use chemical fertilizers, genetic engineering technologies, artificial additives and other dubious methods, the safety of which for humans and the environment has not yet been proven. All production links are certified at least once a year, which is confirmed by a special sign on the packaging. The production and consumption of organic products is rapidly developing around the world and is beginning to take shape in Russia. Organic agriculture is a production system that maintains the health of soils, ecosystems and people. The system is based on ecological processes, biodiversity and cycles, taking into account local conditions, and also tries to avoid methods with adverse consequences. Organic agriculture combines tradition, innovation and scientific excellence to benefit from the environment, spread sensible relationships and a good quality of life for all those involved in this system (as defined by IFOAM*). The organic goods market offers not only organic food and drinks, but also organic clothing, children's products, cosmetics and medical products, pet food and toys, organic furniture, flowers, etc. In the late 1990s. *The International Federation of Organic Agriculture Movements (IFOAM) is the worldwide umbrella organization for the organic agriculture movement in Switzerland, Austria, Italy and Germany, the first "organic" hotels appeared, where all food, bed linen and a number of other goods are organic. However, the main category of organic goods is still organic food. All links in the production of organic food undergo a rigorous certification system every year. It inspects both the absence of chemical additives and genetic engineering technologies in the production, as well as a whole range of other requirements for organic products. “Organic” pets, for example, have a strictly regulated area of residence, special food, and they must walk in the fresh air every day. You can recognize organic products by a special sign on the packaging. Most economically developed countries have their own widely recognizable mark, certifying that the methods of production of products meet national requirements. There may be several signs on the product, which indicates certification by several organizations at once. 1.2 History of the development of organic agriculture It is rather difficult to determine when organic agriculture first emerged. Its concept existed even before the invention of synthetic agrochemicals. However, organic agriculture began to form as an independent direction at the beginning of the 20th century. The concept of organic agriculture was first introduced by Oxford University agriculturalist Lord Northbourne in his 1940 book Take Care of the Earth. One of the founders of organic agriculture was the British botanist Albert Howard. His book The Agricultural Testament, published in 1940, had a huge impact on many scientists and farmers. Howard described the negative impact of chemical fertilizers on the health of animals and plants, proposed a soil fertilization system based on the use of compost from plant residues and manure. One of the founders of organic agriculture was the British botanist Albert Howard. His book The Agricultural Testament, published in 1940, had a huge impact on many scientists and farmers. Howard described the negative impact of chemical fertilizers on the health of animals and plants, proposed a soil fertilization system based on the use of compost from plant residues and manure. In 1939, Eve Balfour, influenced by Howard's work, sets up the world's first scientific experiment on agricultural land in the UK to compare conventional and organic farming. After 4 years, her book "Living Soil" is published. The work became widespread and led to the founding of one of today's best-known organic farming organizations, the Soil Association. An important contribution to the development of organic agriculture was made by Rudolph Steiner, who created the first comprehensive work on organic agriculture: "Spiritual and scientific foundations for the successful development of agriculture." Steiner advocated the development of "biodynamic" agriculture (a type of organic agriculture that includes all the principles and standards of organic agriculture, but also touches on cosmic rhythms and spiritual aspects). In the USA in 1943 Louis Bromfield publishes his book Pleasant Valley, where he describes his agrarian experience in Ohio, USA. Bromfield was a vocal supporter of soil-preserving agricultural practices and also supported most of Howard's ideas. In The Farm in Malabar, published in 1948, Bromfield described his experience with organic farming on his farm. However, the most influential bearer of new ideas in the United States was Jerome Irving Rodale. Rodale was one of the first to popularize the term "organic farming". In 1942, he founded the journal Organic Farming and Horticulture. In 1950, Jerome Irvine Rodale founded another magazine, Prevent, which outlined the philosophy of organic agriculture. In 1954, Rodale's publication was headed by his son, Robert Rodale. Unlike his father, who emphasized that organic products are the healthiest, Robert Rodale also considered the social and environmental benefits of these products. In 1971, Robert founded the Rodale Research Center, now called the Rodale Experimental Farming Institute. In Japan, organic agriculture began to develop about 100 years ago. An important contribution to its development was made by the Japanese philosopher Mokichi Okada. He paid special attention to the so-called "natural agriculture" (Nature Farming), the principles of which are largely consistent with modern organic agriculture. The Japanese farmer Masanobu Fukuoka, who was born in 1913, should also be attributed to one of the pioneers of "organic agriculture". Fukuoka practiced a new method of farming on his farm, which he called "no-till, no fertilizer, no weeding, no pesticides, the do-nothing method of subsistence farming." His best known books are The Natural Approach to Agriculture and The One Straw Revolution. Organic farming has deep roots in agricultural science and practice in our country. In the XVIII century. Russian scientist A.T. Bolotov developed the principles of agricultural production in "accordance with nature." In the thirties of the century before last, Academician V.R. Williams proposed a grass-field farming system, which is largely consistent with the principles of organic agriculture. However, the policy of intensification of agriculture pursued since the beginning of the 1960s has led to a significant displacement of the views of these scientists on the agricultural production of our country. 1.3 Production of organic food in the world Organic farming is practiced in almost 140 countries*. In 1998, there were about 8 million hectares of organic agricultural land in the world, and in 2006 there were already more than 30 million hectares. In total, there are more than 700 thousand organic farms in the world. The leaders in the total area of organic agricultural land are Australia (12.3 million hectares), China (2.3), Argentina (2.2), USA (1.9), Italy (1.1), Uruguay (0.93 ), Spain (0.93), Brazil (0.88), Germany (0.83), UK (0.6). There are still about 20 million hectares of organic land under wild plants in the world. For some regions of the world, wild plants play a very important role in the production of organic products. 6.5 million hectares of land under certified organic wild plants are located in Asia and Africa, while in Africa the area of organic farmland without wild plants is only 1 million hectares. The largest role among wild plants is played by organic berries, mushrooms and medicinal plants. Wild plants, although not part of agriculture, are included in the analysis of the global organic food market. The share of organic land in all agricultural land remains at a low level of 0.65% of all agricultural land in the world. The leaders in this indicator are the states of Western Europe. In first place, by a wide margin, is Liechtenstein, where every third hectare in agriculture is "organic", followed by Austria (13%), Switzerland (12%), Italy (9%), Estonia (8.8), Greece ( 7.6), Portugal (7.3), Sweden (7.1), Latvia (7.0), East Timor (6.9), Czech Republic (6.6). The structure of organic land is similar to the structure of all agricultural land in the world. More than half of the land falls on pastures (60%), under perennial plantations (10%). Arable land accounts for 4.5 million hectares or 1/6 of the total area of organic agricultural land. 1.4 The reasons that caused the interest in the problems of modern methods of food production The concept of sustainable development, which covered various spheres of human activity, could not but affect the world agriculture. Direct evidence of this is the phenomenon of organic agriculture. The problems of rational environmental management and providing the population with safe food products are especially relevant in modern society. In the XX century. With the help of new technologies, it was possible to significantly increase labor productivity in agriculture, reduce production costs, improve quality and increase the shelf life of products. However, many aspects of these advances remain poorly understood, may be hazardous to human health, and may also cause irreversible changes in the environment. In the 1970s - 80s. A number of negative consequences of the use of pesticides and other chemicals in agriculture have manifested themselves. It has become apparent that pesticides also kill beneficial insects, sometimes providing excellent breeding grounds for new pests. When using pesticides, the farmer himself risks health. An estimated 200,000 people die each year from agrochemical poisoning. Some pesticides remain in food and enter the human body. Many of them are very resistant to decomposition (for example, DDT *), getting into the environment, they somehow end up in the human body, sometimes showing negative effects only over time. Some pesticides can cause chronic diseases, abnormalities in newborns, cancer and other diseases. Pesticides pollute groundwater and are found in drinking water, thus their spread can become uncontrolled. These circumstances have led to the fact that some pesticides are already banned in economically developed countries, but in developing countries their use is practically not limited. In the 80s. of the last century, genetic engineering technologies appeared in the world, which immediately found their place in agriculture in the United States, and then in other developed and developing countries. Currently, there is a lot of discussion about the safety of using transgenic plants and animals in agriculture. According to the international concern Monsanto, a leader in the creation of genetically modified plants by genetic engineering, today there is not a single scientifically confirmed case of the negative impact of transgenic plants on human health, despite the almost 20-year history of their use in the United States and other developed countries. However, many experts believe that not enough time has passed to make final conclusions about their safety, it is possible These and many other examples of the problems of modern food production methods show that people are increasingly forced to think about the quality of the food they eat. In developed countries, where the consumer has financial opportunities and is ready to pay for his health and the environmental safety of the planet, a new direction has begun to actively develop, called "organic agriculture". Systems close to organic agriculture such as Permaculture and Low External Input Agriculture (LEIA) have emerged, and sales of Fair Trade products are rapidly increasing. 1.5 Certification of organic agricultural products In the middle of the twentieth century, supporters of organic agriculture began to unite among themselves in groups to exchange experiences and new ideas. In the 1940s in order for the products to be called organic, it was only necessary to become a member of such a group of farmers. In 1924, the first organic farming label, Demeter, was introduced and is widely known today. In 1967, the Soil Association published the first standards for organic agriculture. Since the late 1970s, many certifying organizations have emerged in the US and Europe. In the mid 1980s. certifying companies such as Skal (Netherlands), KRAV (Sweden), Farm Verified Organic (USA) are being created. In the US, the first organic farming laws were introduced in the states of Oregon (1974) and California (1979). In 1990, the United States issued a decree on organic products (Organic Food Production Act), however, all the requirements of organic agriculture came into full force only on October 21, 2002 - under the auspices of the US Department of Agriculture (USDA). Currently, most countries in the world have their own organic agriculture regulation system, which includes not only requirements for production methods, but also processing, packaging, and storage of products. In Japan, the first laws in the field of organic agriculture (JAS) appeared only in April 2000. In 2001, the organic agriculture regulation system was formed in India (NPOP), in 2005 - in China, in Canada. In Russia, requirements for organic products are under development. In countries where there are no own standards for organic agriculture, organic products can be certified by foreign authorities with the possibility of using their mark on the packaging. In 1972, the non-governmental international organization International Federation of Organic Agricultural Movements (IFOAM) was created. In 1980, IFOAM published its first standards, which are the basis for the creation of state standards and inspection systems. On many organic products with various signs of certifying bodies, you can additionally see the inscription IFOAM ACCREDITED, which is a confirmation of the fulfillment of basic international requirements in the field of organic agriculture, although it is not a mandatory requirement. In 1963, the governments of various countries also created the international organization Codex Alimentarius Commission, which is a subsidiary of the United Nations Food and Agriculture Organization (FAO) and the World Health Organization (WHO) to develop food standards. In 1999, it released the Codex Alimentarius Guidelines for organic agriculture, and in 2001, guidelines for livestock products were added. In 1991, the European regulation system in the field of organic agriculture EU Regulation 2092/91 came into force. At present, its next version EC 834/2007 has been prepared, which will come into force on January 1, 2009, thus canceling EU Regulation 2092/91. Thus, there are three international systems of standards EU Regulation 2092/91 (EC 834/2007), Codex Alimentarius Guidelines for Organically produced food 1999/2001 and IFOAM Basic Standards (IBS) in the world. On their basis, state norms and rules for organic food production are already being created, which makes it possible to take into account the physical, geographical, social and economic characteristics of various states. The three systems mentioned above are quite similar, but they also have a number of differences. The reasons for state support for organic agriculture are formulated by the European Commission as follows: organic agriculture has a positive effect on the state of the natural environment; the market for organic products allows farmers to increase their income; organic agriculture can positively influence the development of rural areas (for example, through the development of tourism, the creation of processing industries); since organic farming produces a smaller crop, it reduces the existing food surplus Researchers in the field of certification of organic agriculture products note that the existing standards have not yet been developed in detail to regulate regional markets for organic products and do not sufficiently take into account the seasonality of the production of such products1 For a better understanding of organic agriculture, it is necessary to consider international experience in its management. 2. Foreign experience in the production of organic agricultural products 2 .1 Europe The development of organic agriculture in Europe began to develop rapidly during the period from 1990 to 2002, when the area of organic agricultural land increased by an average of 30% per year. Europe currently hosts a quarter of the world's organic farmland (7.4 million ha), with an annual growth of about 7%. Italy, Spain, Germany, the UK and France together account for over 50% of all organic agricultural land in Europe. The area of organic pastures is 44% of the area of all organic agricultural land in Europe. The share of arable land is not much less than the share of pastures and is estimated at 41% and is mainly occupied by cereals (1.1 million ha, 16% of the total organic agricultural land) and forage crops (also 1.1 million ha). If among common cereals in Europe the areas occupied by barley predominate, then among organic cereals wheat plays an important role, under which 400 thousand hectares are occupied (Italy, Germany, France, Great Britain). In second place is oats - 135 thousand hectares (Sweden, Italy, Finland, Germany). There are 44 thousand hectares of land under organic barley (Italy, Germany, Sweden). Perennial plantations account for 9% of the total area of organic land in the region, most of which is given over to the production of olives, fruits (especially grapes) and nuts. In addition, there are 9.5 million hectares in Europe where wild plants are harvested (Finland, Serbia, Bosnia and Herzegovina). For the production of organic vegetables, including strawberries and melons, 90 thousand hectares are occupied, which is 5% of the total area of all vegetable growing in Europe. The main producers are Italy, Germany, France, Spain and the Netherlands. About 23 thousand hectares are organic potatoes. The leaders are Germany, Austria and the UK. The share of organic agricultural land in the total area of agricultural holdings in Western Europe accounts for an average of 4% of land, which ensures a leading position in comparison with all other regions of the world. The leaders are Liechtenstein (29%), Austria (13%), Switzerland (12%), Italy (9%), Estonia (8.8%). A significant role in the economic efficiency of organic agriculture in developed countries is played by subsidies allocated to farmers, although their level and distribution system can vary markedly between countries. In France, for example, farmers receive additional subsidies only during the 5 years of transition to organic agriculture. At the same time, the level of subsidies is maximum for the first two years (for the production of vegetables, for example, it is 511 euros per year per 1 ha), the next two years, state support is halved (255 euros) and in the last year it is only 170 euros [12] . Switzerland has one of the highest levels of subsidies, which is due to the state's concern for local farmers and the availability of appropriate financial resources. Even after the transition period, organic farmers receive subsidies, Italy leads Europe in terms of total organic agricultural land (1.1 million ha). More than 65% of Italy's organic farms are located in the Southern regions, which occupy 41% of the country's territory and where 37% of the population lives. A quarter of organic land is used for fodder grasses, 20% - for crops, 15% - fruit crops, olives, vineyards. Most of the cereals are grown in the north and in the center of the country. Horticulture and vegetable growing are more developed in the south of the country. Spain has the second largest total area of organic farmland in Europe (nearly 1 million ha). The first small organic farms appeared in the country in the late 1970s. Farmers entered into contracts for the supply of these products to France, Germany and the UK. However, the main impetus for the rapid development of organic farming was the adoption in 1995 (in some regions in 1997) of laws on organic agriculture and, most importantly, the allocation of special subsidies. As a result, the area of organic land increased almost 30 times between 1995 and 2002. The bulk of Spain's organic land is located in the southwest of the country in the autonomous regions of Andalusia (34% of the total area of organic agricultural land in the country), Extremadura (25%) and Aragon (about 10%). Germany is one of the first countries where organic agriculture appeared. Currently, it ranks 9th in the world and 3rd in Europe in terms of organic agricultural land - 826 thousand hectares, which is more than 4% of all farms. The main part of the land falls on forage crops, legumes, vegetable growing and horticulture. In all German states, the proportion of organic land area is above 2%, and it reaches its maximum in such states as Brandenburg (9%), Mecklenburg-Vorpommern (8%) and Hesse (7.4%). A relatively small share of organic land relative to all agricultural land is in Lower Saxony, Saxony, Rhineland-Palatinate and Schleswig-Holstein, where this figure varies from 2.1% to 2.7%. Mecklenburg-Western Pomerania, Brandenburg and Bavaria (more than 100,000 ha) are leaders in the total area of organic agricultural land. In East Germany, organic farming has become more widespread due to the fact that the existing farms there were more prepared for the transition to organic farming due to less use of chemicals and other technologies prohibited in organic farming. In the UK, the first organic farms appeared in the 1930s. Organic agriculture around the world began to develop after the work of the Englishman Albert Howard. However, for a long time this direction did not play a significant role in the life of the country. The real "boom" of organic agriculture occurred only in the 90s. last century. Within the country, there is significant heterogeneity in the level of development of organic agriculture. More than half of all organic land in the country is located in Scotland. The share of organic land in all agricultural land is about 4% on average in the country. The leader is again Scotland (7.7%), followed by the South-West region (5.4%) and the North-East region (4.8%). The minimum value of this indicator is typical for Northern Ireland - 0.5%. Eastern European countries since the late 1990s and the beginning of the new century, they began to actively develop organic agriculture, mainly for export to the countries of Western Europe. The accession of the new countries of Eastern Europe to the EU has also contributed to the acceleration of this development, through the receipt of additional financial support from the countries of Western Europe, the exchange of knowledge and the facilitation of trade rules. In the countries of Eastern Europe, the share of organic agricultural land has increased markedly in recent years. For example, Estonia, Latvia, Czech Republic, Slovakia and Slovenia have more than 5% organic agricultural land in 2006, while in 2001 this figure was about 1%, which means a fivefold increase in just five years. 2.2 Latin America Latin America accounts for 10% of the world's organic land area. Almost all organic production is exported, although domestic demand is also growing rapidly, especially in large cities. Latin American countries are important producers and exporters of organic vegetables, fruits, cereals, coffee, cocoa, sugar and meat. Argentina ranks third in the world in terms of total organic agricultural land (more than 2 million hectares), and Uruguay stands out for the high proportion of organic agricultural land in the total organic land area (6.1%).
Production of organic food products in Latin America The production of organic food for export in Latin America is largely due to foreign investment. Large foreign companies buy land in these countries, where they organize the production and certification of organic products, and then export them. In Argentina, for example, the Italian financial and industrial group Benetton bought 600,000 hectares of land in Patagonia, where it produces certified organic lamb and organic wool. It is extremely difficult for small local producers to meet the requirements of organic agriculture due to lack of information and insufficient support from the state. To export products, farmers need to be certified by the countries where they intend to export these products. A significant part of the products is sold in an unprocessed form, because. industrial production must also be certified. So cocoa beans usually go to Europe, where organic chocolate is made from them. The main part of the export of organic fruits and vegetables goes to Europe and the USA. Brazil specializes in the export of apples and grapes, Chile exports kiwi, strawberries and raspberries. Bananas, pineapples and mangoes are exported mainly to Colombia, Honduras and the Dominican Republic. Argentina exports mainly apples, pears and citrus fruits. Organic apples, avocados and bananas come from Mexico to various countries of the world. In the Dominican Republic, 70% of all bananas produced are organic and almost all are exported. Costa Rica annually exports about 2 million organic bananas to Western European countries, from which they make baby food. Organic pineapples are exported from Central America. The main exporters of organic vegetables are Argentina, Brazil and Chile. and Brazil. Argentina, Mexico and Brazil also have large exports of organic corn and wheat. Latin American countries provide many countries in the world with organic coffee, cocoa and sugar. Argentina and Brazil are important exporters of organic meat. Organic meat also makes up the bulk of Uruguay's organic food exports. In recent years, organic wine exports from Chile, Argentina and Uruguay have increased. In Argentina, the export of organic food products began in 1992 and accounts for 90% of all organic products produced. The main direction is the EU countries and the USA. The bulk of exports are cereals and oilseeds (corn, wheat, soybeans, sunflower). A significant part also falls on fruits (apples, oranges and lemons), vegetables (garlic, onions, beans), meat and herbs. On a small scale, there is also an export of industrially produced organic products, among which the following stand out: olive oil, sugar, concentrated juice, honey, wine. In Chile, 51% of exports of unprocessed organic products are lamb, 28% are apples and 14% are kiwi, the remaining 7% are cherries, asparagus, blueberries, avocados, citrus fruits and olives. Gradually growing exports of organic wine (8% of all exports of organic products), olive oil, fruit juices and concentrates. A new commodity for Chile is organic salmon, whose exports increased by 154% between 2002 and 2004 to over 10 million euros. Mexico exports up to 85% of its organic products, primarily to the United States, but also to European countries. The main products are coffee, vegetables, sesame, corn. The total export of organic products is estimated at more than 230 million euros, which is 8.5% of the income from the agricultural sector of the country. Peru's organic exports are estimated at 25 million euros. Peru exports 97% of all organic products produced, of which 94% is coffee and cocoa. Sales of organic food from Uruguay bring the country 2.1 million euros annually, with a third coming from organic meat (750 thousand euros), honey plays an important role (250 thousand euros), wine exports are growing, which in 2004 reached 140 thousand euros. Brazil specializes in the export of organic coffee, bananas, soybeans, corn, meat, as well as fruit juices and sugar. Bolivia's main organic export products are coffee, chestnuts, cocoa, vegetables, tea, herbs, as well as fruits and beans. 2.3 Asia Asia has 10% of the world's organic farmland, i.e. 3.1 million hectares. The total number of organic farms reaches about 130 thousand. The leaders in the total area of organic agricultural land are China (2.3 million hectares), India (528 thousand hectares), Indonesia (41 thousand hectares). The maximum share of organic land in the total area of agricultural land is typical for East Timor (6.9%), Lebanon (1%), Sri Lanka and Israel (0.7% each). Organic wild plants play an important role in Azerbaijan, India and China, where the area under them in each of these countries exceeds 1 million hectares. The main organic products produced are fresh and dried fruits, rice, spices, tea, shrimp, and organic meat. Most Asian countries produce organic food mainly for export. In Japan, as in the countries of Western Europe, the production of organic products is aimed primarily at meeting domestic demand, but is complicated by the limited amount of agricultural land and climatic conditions. The area of organic agricultural land is 0.2% (6 thousand hectares) of the total area of agricultural land, which is several times less than in Western Europe. Such a low level is largely due to the late start of the development of this direction in the country. The first laws in the field of organic agriculture began to appear only in 2000, when in the countries of Western Europe there were already in the 80-90s. last century. Following the entry into force of Japan's National Organic Agriculture Regulatory System (JAS) in March 2006. all organic producers were required to pass the new certification system, however, out of 3,592 previously registered farms, only two-thirds (2,258) farms were able to pass the new system. The cost of agricultural products produced in Japan is quite high due to high wages, so imported organic products are often cheaper than local ones. But, despite the noted difficulties, a wide range of organic food is produced in Japan due to the desire of many citizens to give preference to local products. The main organic products produced in Japan are vegetables, rice, green tea, citrus fruits and other fruits, but most of these products still come from other countries. out of 3,592 previously registered farms, only two-thirds (2,258) farms were able to pass the new system. The cost of agricultural products produced in Japan is quite high due to high wages, so imported organic products are often cheaper than local ones. But, despite the noted difficulties, a wide range of organic food is produced in Japan due to the desire of many citizens to give preference to local products. The main organic products produced in Japan are vegetables, rice, green tea, citrus fruits and other fruits, but most of these products still come from other countries. out of 3,592 previously registered farms, only two-thirds (2,258) farms were able to pass the new system. The cost of agricultural products produced in Japan is quite high due to high wages, so imported organic products are often cheaper than local ones. But, despite the noted difficulties, a wide range of organic food is produced in Japan due to the desire of many citizens to give preference to local products. The main organic products produced in Japan are vegetables, rice, green tea, citrus fruits and other fruits, but most of these products still come from other countries. therefore, often imported organic products are cheaper than local ones. But, despite the noted difficulties, a wide range of organic food is produced in Japan due to the desire of many citizens to give preference to local products. The main organic products produced in Japan are vegetables, rice, green tea, citrus fruits and other fruits, but most of these products still come from other countries. therefore, often imported organic products are cheaper than local ones. But, despite the noted difficulties, a wide range of organic food is produced in Japan due to the desire of many citizens to give preference to local products. The main organic products produced in Japan are vegetables, rice, green tea, citrus fruits and other fruits, but most of these products still come from other countries. In the Republic of Korea, the area of organic agricultural land is larger than in Japan and is 8.5 thousand hectares, higher and their share of the total agricultural land area is 0.45%, but still these figures are much less than in Western Europe and North America. The state provides various support to farmers engaged in organic agriculture, in particular, provides them with additional subsidies. Most of the organic land is occupied by the cultivation of vegetables. The Republic of Korea produces organic products exclusively for domestic consumption. There are no foreign certifying bodies in the country. However, the country imports a significant amount of organic products from other countries: baby food, juices, wines, ice cream, olive oil, cereals, cheeses, chocolate from Germany, Great Britain, France, In India, 70% of all organic products produced are exported to foreign countries. The main export destinations are Japan, the Netherlands, Italy, France, Switzerland, the UK and the USA. Grain products make up the bulk of exports, with more than 5 thousand tons of rice being exported (to the USA, Europe, Asia and New Zealand). The second place is occupied by tea (3 thousand tons per year), which is mainly sold to the countries of Europe and North America. Other important export crops are honey, spices and coffee. Turkey is an important producer and exporter of organic food (85% of the country's total organic production). The bulk of the organic products produced are shipped to Germany, the Netherlands, the UK, Italy and France. Switzerland, USA, Belgium, Denmark, Austria, Thailand, Spain, Canada, Australia, Sweden, Bulgaria, India, Japan, Slovenia, New Zealand, etc. are also important destinations. The main export products are dried and fresh fruits, vegetables, nuts, spices, grains, oil crops and oils. The volume of exports of organic food products, both in terms of value and volume, is growing by 10-30% per year. According to 2003 data, the export of organic products from Turkey was estimated at 32 million euros (35.5 million US dollars), which amounted to more than 20 thousand tons of products. China is one of the largest producers and exporters of organic food. The main export products are tea, pumpkin, sunflower, soy products, mushrooms, beans. A significant part of the products are exported in their raw form, after which the importing countries do further processing of the product in their country. Most organic products are destined for European countries, USA and Japan. Export of products in 2004 was estimated at 162 million euros, and in 2003. was less than 130 million euros. Thailand annually exports organic products worth 18 million euros (96% of total production), while less than 0.8 million euros are sold on the domestic market. The main export products are rice and vegetables. The export of organic soybeans and shrimp also plays a significant role. Most of the products are exported to European countries and the USA. 2.4 Africa More than 400,000 organic agricultural land is concentrated in Africa, which is only 1% of the world's organic land area. The total number of organic farms exceeds 175 thousand units. The leaders in the total area of organic farmland are Tunisia (155 thousand ha), Uganda (88), and South Africa (50). The maximum share of organic land from all agricultural land is typical for Sao Tome and Principe (5.2%), Tunisia (1.6%) and Uganda (0.7%). In Africa, there is a large area of land under organic wild plants, which is estimated at 8 million hectares, which is 20 times more than the area under organic agriculture (wild plants are usually not included in agriculture). The main products obtained from the lands under wild plants are honey and gum arabic (hardened juice from the bark of trees) 2.5 Australia and Oceania Australia and Oceania contain 42% of all organic land in the world (12.4 million hectares), which are distributed among 7.6 thousand farms. Australia accounts for 99% of the region's organic land (12.3 million ha), followed by New Zealand (64 thousand ha), Vanuatu (9 thousand ha). The share of organic land of all agricultural land is 2.7%, while it is maximum in Vanuatu (6.1%), followed by Samoa (5.5%), Solomon Islands (3.1%). The development of organic agriculture in Australia began in the 1980s, which was primarily due to the concern of farmers about the adverse effects of conventional foods on their own health and the health of their families. In 1990, Australia had about 150 thousand organic agricultural land, in 1999 more than 5 million hectares, and in 2006. already over 12 million hectares, which is 2.3% of the total area of agricultural land. The main part of Australia's organic land falls on grazing (cattle, sheep breeding), common in the western and eastern parts of the mainland. Lands under the production of organic crops (wheat, rye, barley, oats, rice and oilseeds), fruit growing and vegetable growing are of great importance. Export of organic products from Australia is about 37 million euros (according to 2003 data). About 70% of organic exports (by weight) are in Europe (UK, Italy, Switzerland, France, the Netherlands and Germany). However, the development of demand for organic food in Asian countries enables Australia to export its products to this region, the most promising are Japan, Singapore, China (especially Hong Kong). The United States is also an important export destination. The main export products are cereals, juices and other drinks, meat products. Organic farming in New Zealand appeared about 25 years ago and began to develop especially rapidly in the 1990s, due to an increase in global demand for organic products and public concerns about sustainable development and food security. The main importance in the organic sector of the country is the production of vegetables and fruit crops (especially the production of apples and kiwi), dairy products, meat, as well as the cultivation of blueberries. The largest growth in the country's organic agriculture is in the production of apples; the areas occupied by vineyards and pastures (especially sheep breeding) are increasing. Yüklə 248,81 Kb. Dostları ilə paylaş:
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