- Organic tomatoes accumulate more vitamin C, sugars than conventionally grown fruit
- Can simple measures of labile soil organic matter predict corn performance?
- Thailand: Astonishing ten new species of semi-aquatic freshwater earthworms revealed
- Mix-and-match cover cropping can optimize organic production, USDA scientists say
- How shrubs are reducing the positive contribution of peatlands to climate
Organic Farming News from Science Daily
Organic food, organic farming and organic gardening. Learn the ecological and health benefits of organic farming as well as some surprising recent research findings.
Updated: 13 weeks 13 hours ago
Tomatoes grown on organic farms accumulate higher concentrations of sugars, vitamin C and compounds associated with oxidative stress compared to those grown on conventional farms, according to new research.
Researchers are characterizing simple, cheap measurements of labile soil organic matter that could predict the performance of corn crops and help farmers optimize their cropping systems.
An astonishing ten new species of semi-aquatic freshwater earthworms have been discovered in river systems in Thailand, documenting a remarkable level of biodiversity. The animals occur in a wide range of natural freshwater habitats, including rice fields, where they might play an important role in the development of organic farming.
Farmers can fine-tune their use of cover crops to help manage costs and maximize benefits in commercial organic production systems, according to U.S. Department of Agriculture scientists.
Peatlands (bogs, turf moors) are among the most important ecosystems worldwide for the storage of atmospheric carbon and thus for containing the climate warming process. In the last 30 to 50 years the peat (Sphagnum) mosses, whose decay produces the peat (turf), have come under pressure by vascular plants, mostly small shrubs.
Fertile soil doesn't fall from the sky: Contribution of bacterial remnants to soil fertility has been underestimated until now
Remains of dead bacteria have far greater meaning for soils than previously assumed. Around 40 per cent of the microbial biomass is converted to organic soil components, researchers report. Until now, it was assumed that the organic components of the soil were composed mostly of decomposed plant material which is directly converted to humic substances. In a laboratory experiment and in field testing, the researchers have now refuted this thesis. Evidently the easily biologically degradable plant material is initially converted to microbial biomass which then provides the source material to soil organic matter.
Traditional haymeadows are much better at supporting biodiversity and preventing water pollution than intensively farmed fields according to new research. This is because haymeadows lose five times less nitrogen from the soil, which is needed for plant growth. However, nitrogen becomes a pollutant if it leaches into rivers and contaminates the water supply.
Antibiotic-eating bug unearthed in soil: Newly discovered bacterium degrades an antibiotic both to protect itself and get nutrition
Canadian and French scientists have uncovered a soil microbe that degrades a common veterinary antibiotic both to protect itself and get nutrition, an ability the researchers suggest could be widespread.
Labeling food as “organic” may not always lead to a positive impression, according to a recent study. The research flips the notion of a “halo” effect for ethical food labels.
A new study by researchers in Spain and Belgium has found that soil-dwelling predatory mites are a perfect partner to address the plague of thrips in citrus caused by Pezothrips kellyanus, a tiny insect that affects the skin of the fruit.
The popularity of organic foods and products continues to climb, creating greater demand for organic agriculture. Effective natural alternatives to synthetic chemical weed and pest management are needed to meet organic standards. Essential oils, such as clove oil, offer an avenue to explore.
Soil scientists and archeologists have uncovered evidence that the Maya grew corn sustainably in the lowlands of Tikal, Guatemala, but that they may also have farmed erosion-prone slopes over time.