“6 no’s” principle in organic vegetable production

1. Do not plant on soil and water contaminated with agricultural chemicals.

Organic vegetable growing land must meet the criteria for vegetable growing land of the Ministry of Agriculture such as heavy metals, pesticide residues (QCVN 03: 2008/BTNMT; QCVN 15: 2008/BTNMT) and must also not have been cultivated for 3 years or have been converted to organic farming for 3 years.

Regarding soil preparation: usually have to choose a particularly good location. Isolate chemical sources that affect agricultural products. Only work in a thin layer of soil (10-15 cm), add organic fertilizer to create conditions for microorganisms to work.

Water for watering 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 allowed, so weed control is done by measures such as composting organic fertilizer at high temperatures to kill weed seeds; manual weeding, biological competition measures...

3. Do not use pesticides, use natural measures to control pests

Choose the season and time to plant vegetables that are favorable for plant growth

Insect barrier with insect screen

Plant insect repellent plants: daisy family, lemongrass, Japanese knotweed

Use biological products to repel insects

Create ecological conditions to attract natural enemies: sparrows, woodpeckers, ladybugs, praying mantises...

4. Do not use chemical fertilizers

Use only organic microbial fertilizers, which are composted with microorganisms and natural materials such as agricultural waste: straw, harvested fruit (corn, beans, etc.), sawdust, coffee husks, sugarcane bagasse, livestock manure, etc.

Composting time of 30 days ensures that the materials decompose into humus nutrients that plants can absorb. During the composting period, microorganisms work to increase the temperature of the compost pile to 60-75 degrees Celsius and last for 2 weeks.

This temperature helps kill pathogens such as bacteria and parasites, weed seeds and also contributes to the decomposition of raw materials into humus more quickly. The final product is a wonderful fertilizer that is loose, porous, odorless and very good for plants.

5. Do not use growth stimulants

In conventional farming, chemicals that stimulate rooting, flowering, and fruiting are often used to increase productivity.

However, in organic farming these chemicals are not used, so the most important issue to ensure productivity is to increase soil fertility, establish a healthy soil microbiome, implement good pest and weed control, use healthy seeds, and plant according to the season.

6. Do not use genetically modified seeds

Organic agriculture follows the principle of respecting nature, so it does not use genetically modified varieties created by humans. The varieties used are usually pure local varieties with good resistance and suitable for the local climate and geographical conditions.

• Some signs to identify organic vegetables
• - True blue:Organic vegetables have a true green color with a standard color chart for each type of vegetable leaf color, it is not dark green like vegetables fertilized with chemical fertilizers. Dark green only attracts pests that are harmful to plants and the health of users (nitrate residue).
• - Thick leaves, balanced parts:Organic vegetable leaves are always thick, short and well-proportioned. You can feel the hardness of the leaves by touching them, and if you look closely, you will see that the parts are very well-proportioned, with no sign of a fat stem.
• - Crispy body:Organic vegetables are often very crisp (or very fibrous), they are not limp like vegetables grown with chemical fertilizers or growth stimulants. The stems are firm but not glossy.
• - Fresh for a long time, easy to preserve:Organic vegetables and fruits can be stored at room temperature for several days without fear of spoilage, and do not need to be refrigerated. When the vegetable wilts, spraying it with water can restore it to its original state. Unlike “chemical vegetables” that will spoil if exposed to water.
• - Natural flavors:When eating, you will see a very clear difference, organic vegetables have a stronger, more natural smell due to the ability to accumulate nutrients over a long enough period of time. The class of organic vegetables is shown in that they are delicious, crispy and naturally fragrant without the need for spices. They are also delicious when eaten raw or lightly stir-fried with oil. The less spices are used when stir-frying, the more delicious they are.