A few weeks ago we published the first in a new series of articles, Know Your Food. It was born out of the realisation that most people know surprisingly little about what they eat, and to apply a bit of Hackaday curiosity to received opinion on the subject. As we put it then: “To know both how common foodstuffs should be made, as well as how they are made industrially, should be an essential for everyone” We’ll continue in that vein, with a look at organic food.
If you buy your food in a supermarket it’s likely that in the vegetable aisle you’ll be presented with a choice. On one hand you will have the normal vegetable, and on the other and usually for a slightly higher price, the organic version of the same vegetable. What’s going on?
So What Is This Organic Stuff All About?

Organic production is a system of agriculture that emphasises natural fertilisers, pesticides, and farming methods over synthetic or intensive ones. It has its roots in the first half of the 20th century, and as the decades progressed it has become an important sector of agricultural industry. I grew up steeped in organic agriculture because my grandfather was an early adherent in the years following the war, so I’ve seen it from the sharpest end. There is a lot to commend organic production for and plenty of reasons to embrace it, but with that come some problematic aspects, and even dubious claims. Here I’ll try to unpick some of that.
It’s tempting to believe that all organic production is somehow a return to a 19th century rural idyl, complete with the obligatory chickens in the farmyard. Some organic producers do take a slice of this back-to-the-land approach to their craft, but the reality of organic farming is a very modern approach to managing the ecosystem. Organic farmers are not wary of progress, and neither are they reluctant to use pesticides or other chemicals. Instead they do so according to the principles of organic agriculture, so any techniques they use are designed to be beneficial to the ecosystem, and any chemicals have a natural origin. Continue reading “Know Your Food: Organic Production”








