The following Principles of Organic Agriculture were established by the International Federation of Organic Agriculture Movements (IFOAM) in 2005. The aim of the principles is both to inspire the organic movement and to describe the purpose of organic agriculture to the wider world.

The four principles of organic agriculture are as follows:

The Principle of Health – Organic agriculture should sustain and enhance the health of soil, plant, animal and human as one and indivisible.

The Principle of Ecology – Organic agriculture should be based on living ecological systems and cycles, work with them, emulate them and help sustain them.

The Principle of Fairness – Organic agriculture should build on relationships that ensure fairness with regard to the common environment and life opportunities.

The Principle of Care – Organic agriculture should be managed in a precautionary and responsible manner to protect the health and well being of current and future generations and the environment

Organic farming involves the production of food with little or no synthetic inputs such as chemical fertilisers, pesticides and herbicides. Instead, organic farmers rely on natural alternatives such as building and maintaining soil fertility through use of animal manure, compost, crop rotation and biological pest control. Furthermore, genetically modified organisms, which are seen as an unpredictable and potentially unsafe technology, are not used in organic farming.

Organic food production also bans or limits additives in foods such as artificial sweeteners, colourings, preservatives, flavour enhancers as well as hydrogenated fats and genetically modified ingredients.

Both the export market and the New Zealand domestic market for organic products are growing dramatically. There is a growing group of consumers who purchase their food on the basis of health, nutrition, and taste regardless of price. Demand in European and Japanese markets currently far exceeds New Zealand’s ability to supply. Organic food has moved out of specialist shops and into the mainstream. European, American and Japanese supermarkets have created sales sections dedicated to organic food only.

Therefore there is an opportunity for New Zealand, with an export trade based on primary products, to grow its organic food production to meet growing global demand. Futhermore, the production of organic food is consistent with the need for New Zealand to produce high value agricultural products. New Zealand’s small growing area (compared to Australia, Argentina and other major primary producers) and distance from markets means it can send only comparatively small quantities of produce to world markets. Therefore it is essential that its agricultural products are aimed at the top end of the market and fetch top prices.

An Organic Advisory Service has been created in New Zealand. This initiative is aimed at encouraging several hundred farmers to convert to organics every year by providing them with advice and assistance. The programme is administered by Organic Aotearoa New Zealand. See: http://www.oanz.org.nz/