Effect of Organic Farming on Nutritional Profile of Vegetables

Nutrition security is inseparable from food security as the former would not be achievable without solving Calorie Hunger . It is not only enough to produce more but also necessary to make it affordable to all sections of the society. In order to deliver enhanced nutrition within a food-based system, it is necessary to increase the nutritional value of the food. By enhancing nutrient dense crops, severe deficiencies can be eliminated in developing countries. Hence, one of the ways by which this goal can be achieved is through natural method, possibly with organic farming. There is mounting evidence that organically grown fruits and vegetables and grains may offer more nutrients such as vitamin C, iron, zinc, magnesium, phosphorus than their counterparts grown using chemical fertilizers and pesticides. Therefore an attempt has been made to cultivate selected vegetables both organically and conventionally the comparative study has been carried out with the following general objective is to analyse the nutrient profile, quality characteristics of selected vegetable crops cultivated under different types of organic farming

Autorentext

Dr.K. Sreedevi Shankar, Ph.D, Senior Scientist(Food Science), Division of Crop Science, Central Research Institute for Dryland Agriculture, (ICAR), Hyderabad, India. Mr.M.Shankar, Scientist (Soil Science and Agril.Chemistry),AICRP (Micronutrients), ANGRAU,Hyderabad and Dr.B.Venkateswarlu,FNAAS, Director, CRIDA (ICAR),Hyderabad.