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Home Books Agriculture Agronomy Organic Farming for Sustainable Horticulture

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Horticulture is fast emerging as a major commercial venture, because of higher remuneration per unit area and the realization that consumption of fruits and vegetables is essential for health and nutrition. In the last one decade, export potential of horticultural crops has significantly increased attracting even multinationals into floriculture, processing and value added products. Since the horticultural produce especially fruits and vegetables are consumed afresh, consumers expect residue-free produce. In modern society where consumers are becoming increasingly health conscious and envioronmentally aware, a major market for organic foods has developed. The organic sector, in particular, has sprung back into life to become one of the most dynamic sectors in the international food market. The present book is an attempt which comprehensively deals with both principles and practices. It is divided into two parts. The first part deals with the principles of organic farming covering aspects such as enrichment of soil with organic matter, cropping systems, bio-fertilizers, weed management and pest management. The second part of the book deals with package of practice for organic farming in fruits, vegetables, ornamentals, medicinal, aromatic, plantation, spice and tuber crops. Three aspects, namely - nutrient management, weed management and pest management are dealt with separately for each crop. An entire chapter is devoted for sources of critical inputs used for organic farming which would be very much useful to the organic farmers to procure the same. This book is a practical guide to practicing organic farmers of horticulture crops. Further, it is a useful reference to policy makers, research workers and students. The material can also be used for teaching undergraduate and post-graduate courses.

PART I : PRINCIPLES OF ORGANIC FARMING
Chapter 1. Introduction
1.1. The Ills of Green Revolution
1.2. What is Organic Farming?
1.3. Demand for Organic Foods
1.4. Objectives and Dimensions
1.5. Management of Organic Farming
1.6. Advantages of Organic Farming
1.7. Components of Organic Farming
Chapter 2. Enrichment of Soil with Organic Matter
2.1. Green Manuring
2.2. Composting
2.3. Vermicomposting
2.4. Biodynamic Preparations
Chapter 3. Cropping Systems
3.1. Nutrient Management
3.2. Weed Management
3.3. Pest Management
Chapter 4. Biofertilizers
4.1. Biological Nitrogen Fixing Micro-organisms
4.2. Phosphate – Solubilizing and Mobilizing Micro-organisms
4.3. Potash - Mobilizing Micro-organisms
4.4. Sulphur - Mobilizing Micro-organisms
4.5. Arbuscular Mycorrhizal Fungi (AMF)
4.6. Growth Promoting Substance Secreting Micro-organisms
Chapter 5. Weed Management
5.1. Preventive Methods
5.2. Cultural Methods
5.3. Mechanical Methods
5.4. Soil Solarization
5.5. Biological Methods
5.6. Allelopathy
5.7. Integrated Methods
Chapter 6. Pest Management
6.1. Physical Methods
6.2. Cultural Methods
6.3. Biological Methods
6.4. Botanicals
6.5. Host Resistance
6.6. Integrated Methods
PART II : PACKAGE OF PRACTICES FOR ORGANIC FARMING IN HORTICULTURAL CROPS
Chapter 7. Fruit Crops
7.1. Tropical Fruits (Mango, Banana, Citrus, Sapota, Papaya, Pineapple, Litchi, Strawberry, Mulberry, Raspberry, Karonda, Date Palm)
7.2. Sub-Tropical Fruits (Grapevine, Guava, Fig, Passion fruit)
7.3. Temperate Fruits (Apple, Peach & Plum, Apricot, Walnut)
7.4. Arid-Zone Fruits (Pomegranate, Ber, Custard Apple, Phalsa, Amla, Tamarind, Jamun, Wood Apple, Bael)
Chapter 8. Vegetable Crops
8.1. Solanaceous Vegetables (Tomato, Brinjal, Chilli, Potato)
8.2. Bulb Crops (Onion & Garlic)
8.3. Malvaceous Vegetables (Okra)
8.4. Cruciferous Vegetables (Cabbage & Cauliflower)
8.5. Leguminous Vegetables (Pea, French Bean & Cowpea, Pigeonpea, Cluster Bean, Field Bean)
8.6. Leafy Vegetables (Amaranthus)
8.7. Cucurbitaceous Vegetables (Pumpkin & Gourds, Cucumber, Water Melon, Musk Melon)
8.8. Root Crops (Radish, Beet Root)
8.9. Miscellaneous Vegetables (Drumstick, Curry Leaf, Baby Corn)
Chapter 9. Ornamental Crops
(Rose, Carnation, Gerbera, Chrysanthemum, Gladiolus, Tuberose, Crossandra, China Aster, Marigold, Dahlia, Orchids, Anthurium)
Chapter 10. Medicinal Crops
(Betelvine, Solanum, Periwinkle, Isabagol, Ashwagandha, Coleus, Aloe Vera, Opium Poppy, Sarpagandha, Senna, Diascorea, Belladonna, Long Pepper, Antamul, Tinospora, Datura, Keu, Satamuli, Bach, Kalmegh, Nagdana, Brahmi, Patharkunchi, Kulekhara, Arjun, Bahera, Haritaki)
Chapter 11. Aromatic Crops
(Jasmine, Mint, Sacred Basil, Sweet/French Basil, Camphor Basil, Bantulsi, Lemon Grass, Citronella, Palmarosa, Geranium, Patchouli, Vetiver, Rosemary, Sweet Flag, Sage, Acangi, Kasturi Bhendi)
Chapter 12. Plantation Crops
(Coffee, Tea, Rubber, Cashew Nut, Coconut, Arecanut, Oil Palm, Cocao)
Chapter 13. Spice Crops
(Black Pepper, Cardamom, Ginger & Turmeric, Cinnamon, Vanilla, Nutmeg, Coriander, Fenugreek, Cumin, Clove, Fennel, Saffron)
Chapter 14. Tuber Crops
(Sweet Potato, Yam & Chinese Potato, Taro, Elephant Foot Yam, Cassava & Yam)
Chapter 15. Sources of Critical Inputs for Organic Farming
15.1. Organic Manures
15.2. Biofertilizers
15.3. Arbuscular Mycorrhizal Fungi
15.4. Predators
15.5. Parasitoids
15.6. Pathogens
15.7. Pheromones
15.8. Weed Killer Agents (Insects and Fungi)
15.9. Neem – Based Botanicals
15.10. Full Addresses of Sources of Critical Organic Inputs
Chapter 16. General References
Subject Index