"The 'Six No' Principles' in Organic Vegetable Production"

1. Do not plant in soil or water contaminated with agricultural chemicals.

Organic vegetable farming land must meet the Ministry of Agriculture's criteria for vegetable farming land regarding heavy metals and pesticide residues (QCVN 03: 2008/BTNMT; QCVN 15: 2008/BTNMT). Furthermore, it must have been uncultivated for 3 years or have been converted to organic farming for 3 years.

Regarding soil preparation: it is usually necessary to choose a particularly good location. It is essential to isolate the soil from sources of chemicals that could affect the crops. Only a thin layer of soil (10-15 cm) should be tilled, and organic fertilizer should be applied to create favorable conditions for microbial activity.

Irrigation water for vegetables must meet the requirements for water used in agriculture (QCVN 39: 20011/BTNMT).

2. No herbicides

In organic farming, the use of chemicals to kill weeds is not permitted, so weed control is achieved through methods such as composting at high temperatures to kill weed seeds; manual weeding; and biological competition.

3. Avoid using pesticides; use natural methods to control pests and diseases.

Choose the right season and time to plant vegetables for optimal growth.

Insect screen made of insect mesh

Plant insect-repelling plants: chrysanthemums, lemongrass, Japanese spinach.

Use biological products to repel insects.

Create ecological conditions to attract natural predators: sparrows, warblers, ladybugs, praying mantises, etc.

4. Do not use chemical fertilizers.

Only use organic microbial fertilizers, which are composted using microorganisms with natural materials such as agricultural waste: straw, harvested plants (corn, beans, etc.), sawdust, coffee husks, sugarcane bagasse, animal manure, etc.

Composting for 30 days ensures that the materials decompose into nutrient-rich humus that plants can absorb. During the composting process, microorganisms work, raising the temperature of the compost pile to 60-75 degrees Celsius and maintaining this temperature for two weeks.

This temperature helps kill pathogens such as bacteria and parasites, as well as weed seeds, while also contributing to the faster decomposition of materials into humus. The final product is an excellent, loose, porous, odorless fertilizer that is very good for plants.

5. Do not use growth stimulants.

In conventional farming, chemicals that stimulate root growth, flowering, and fruit setting are often used to increase yields.

However, in organic farming, these chemicals are not used, so the most important factors in ensuring productivity are improving soil fertility, establishing a healthy soil microbial ecosystem, effectively controlling pests, diseases, and weeds, using healthy seeds, and planting according to seasonal cycles.

6. Do not use genetically modified seeds.

Organic farming, based on the principle of respecting nature, does not use genetically modified seeds created by humans. The seeds used are usually purebred local varieties with good resistance and suitable for the local climate and geographical conditions.

• Some signs to identify organic vegetables
• - True blue color:Organic vegetables have a true green color that matches the standard color chart for each type of vegetable leaf; they are not as dark green as vegetables grown with chemical fertilizers. Dark green only attracts pests that harm the plants and the health of consumers (due to nitrate residue).
• - Thick leaves, well-proportioned parts:Organic vegetable leaves are always thick, with short, well-proportioned blades. You can feel the firmness of the leaves by touch, and upon closer inspection, you'll see that the different parts of the plant are very well-balanced, with no signs of a thick stem.
• - Crispy texture:Organic vegetables are typically very crisp (or have very little fiber); they don't wilt like vegetables grown with chemical fertilizers or growth stimulants. The stems are firm but not glossy.
• - Stays fresh longer, easy to store:Organic vegetables and fruits can be stored at room temperature for several days without spoiling and don't necessarily need refrigeration. If the plants wilt, simply spraying them with water will restore them to their original state. This is unlike "chemically grown" vegetables, which will spoil if they come into contact with water.
• - Natural flavor:The difference is very clear when you eat them; organic vegetables have a richer, more natural flavor due to their ability to accumulate nutrients over a sufficiently long period. The superior quality of organic vegetables is demonstrated by their natural deliciousness, crispness, and aroma without the need for seasoning. They taste great eaten raw or lightly stir-fried with oil; the less seasoning used, the better they taste.