Organic Farming, a Sustainable Business

Seven years ago, Selvi and her family have been trained into organic practices. Unfortunately, the death of their trainer two years before halted their organic production. Her husband moved to city, the mother met some agripreneurs from SAAL, and move once again into organic farming, multi-cropping and bio pest-control.

While men are leaving rural side of Tamil Nadu looking for a better job, their wives stay to find a way for making their life sustainable. Among 80 % of Indian women living in countryside are working in agriculture field like Selvi, an organic farmer living in the rural part of Pudukottai.

The small farm has a good production of Tomatoes, Chilies, Coriander, Spinach, Radish, Ridge Gourd & Tapioca enough to sustain the entire family. The nearby village was not easily convinced about the cost-efficiency of organic farming, but it was reckoned without the motivation of Selvi to create a model-farm with a constant economy circulation allowed by multi-cropping. Like a viable circle following the nature cycle of tomatoes, chilies, then spinach yield near to the water canal, etc. all one at a time.

Few years ago, Selvi and her family were forced to sale their vegetables in Ponnapamari, a selling place for half of the market price. Since she entered on First Organics network through SAAL, she does not need to travel anywhere as the company comes and collects goods for the full market price. The most sustainable business for Selvi, who does not want to switch to conventional farming anymore.

Problems in consuming processed food

           Be healthy, eat organic. Fine, but for most of the consumers the problem remains on the price. Why eating organic food should be expensive if farmers do not use any chemicals or pesticides? The price of organic food is generally fixed according to the production. If a conventional yield can produce the exact amount of products it should do, this is not how organic production works.  Submitted to the pest damages and birds, the production may be less that what was expected, and the price needs to balance the production loss.

            However, some food habits may keep the cost affordable as eating seasonal, local and fresh food. Unprocessed products or "whole food" are coming directly from the farm to your plate, without transformation or add of preservatives and salts. Keeping the purity of the fruits and vegetables can keep their vitamins alive with the full antioxidants properties. In result it increase the energy and ease the digestion.

             Processed food contains generally huge amount of sodium for conservation process and hydrogenated oils, while "Whole food" with preserved nutrients are keeping diseases away, and keep you healthy. Eating fresh fruits, or just lightly cooked vegetables maintain all health benefits, and large amount of fibers it can contain, stimulating weight loss.

Finally it is the full sustainable way to consume as organic farmers directly benefited from their production, and consumers eat what their bodies really need.

We care farms, farmers and families! Stay healthy with First Organics!

4 Benefits of eating seasonal vegetables

While implementing organic practices in the field, local plants appeared as the most sustainable choice we could make in all our farms. Native crops consume less water, and can even survived for a week without a single drop. The resistance of the plant is increased by the seasonal cultivation.

By mixed cropping, our organic farmers use less land for a better production. Rice in combination with seasonal vegetables can keep the soil healthy, without exhausting the minerals it contains.

Here are 4 other benefits of consuming seasonal vegetables.

1) Less expense

For the consumers, seasonal vegetables may have lot of benefits but the first one is the price. Following the season can help to reduce the shopping bill, as the production is on peak.

2) The taste

Nature follows a proper cycle and provide the minerals and micro-elements we need accordingly. In summer, fruits and vegetables are sweet, and can hydrate our bodies. It does not only has a better taste, but it is better for your health too.

3) Eco-friendly

Fresh vegetables harvested in natural time are not only seasonal, they are also local. It means that we reduce the carbon foot print made by the travel from the farm to your supermarket until your home sweet home. Finally, shopping local and seasonal will avoid pesticides and GMO on your plate.

4) Sustainability

Affordable seasonal vegetables are preferred by small farmers for their production/cost relations. Adding the seasonal produce to your plate can support small farms and village community.

We care farms, farmers and families.