Green Farming
When we go to the supermarket the moment we see “organic” we immediately stuff that product into our trolley and head to the next aisle. Supermarkets only tell us where the products physically come from and not the exact details of how it is farmed. Many of the organic farms these days don’t supply to the stores rather sell direct to the public either through their own shops or sell through framers market. When we take a trip to a country side more often we see the conditions the chicken, pigs and cows are kept and decide whether its free range or organic enough for our standards. Only when the cows look happy and healthy we can eat our steaks with a clear conscience and the meat will taste even better. Animals that are stressed out produce tougher meats once cooked. A happy farm produces a happy and a healthy meat.
One of my friend lives in Lebanon. He wanted to start an organic farm and he needed a huge property. So he contact real estate Lebanon and bought the land. Now he is has a successful business.
The origins of organic agriculture were more down-to-earth. It all started in Britain during 1940. The main motto was to improve the richness and stability of the soil by restoring its organic matter and avoiding synthetic fertilizers, pesticides and herbicides. These ideas have kept the organic movement against intensive farming and chemical-based agribusiness. Research shows the demand for organic foods is increasing. Consumers believe organic food is safer and healthier than conventional foods. So let’s go green.
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