Organic Vegetable Production Technology

The definition of organic vegetables refers to the fact that chemically synthesized pesticides, fertilizers, herbicides, growth regulators and other substances, as well as genetically engineered organisms and their products, are not used in the process of vegetable production, but follow the laws of nature and ecological principles. adopt a series of sustainable agricultural technologies, coordinate the planting balance, maintain the sustainable stability of the agricultural ecosystem, and have been identified and approved by organic certification bodies, and issue organic certificates. On this basis, the vegetables produced are organic vegetables.

1 Definition of organic vegetables

Refers to the vegetable production process does not use chemically synthesized pesticides, fertilizers, herbicides, growth regulators and other substances, as well as genetically engineered organisms and their products, but follows the laws of nature and ecology, adopts a series of sustainable agricultural technologies, coordinates the planting balance, maintains the sustainable stability of the agricultural ecosystem, and has been identified and approved by organic certification bodies, and issued organic certificates. On this basis, the vegetables produced are organic vegetables.

2 Basic requirements of organic vegetable base

2.1 the integrity of the base

The land of the organic vegetable base shall be a complete plot, with no plot for regular production, but organic conversion plot allowed; the junction of the organic vegetable base and the regular plot must be clearly marked, such as rivers, hills, and man-made isolation zones.

2.2 conversion period

The conversion from regular production system to organic production usually takes 2 years, and then the sown vegetables can be used as organic products after harvesting; Perennial vegetables need to be converted to organic products after 3 years before harvesting. The start time of the conversion period is calculated from the date of application for certification to the certification body, and the producer must operate in full accordance with the organic production requirements during the conversion period. Vegetables grown in the field after a year of organic conversion can be sold as organic conversion products.

2.3 buffer tape

If the organic plots of the base are likely to be contaminated by adjacent regular plots, a buffer zone or physical barrier must be placed between the organic and regular plots to ensure that the organic plots are not contaminated. Different certification bodies have different requirements for isolation zones. For example, China's OPDC certification body requires 8m and Germany's BCS certification body requires 10m.

3 organic vegetable cultivation management

Selection of 3.1 varieties

Organic vegetable seeds and seedlings should be used, and in cases where certified organic seeds and seedlings are not available (e. g. in the initial stages of organic cultivation), regular seeds that have not been treated with prohibited substances may be used. Vegetable species and varieties that adapt to local soil and climate characteristics and are resistant to pests and diseases should be selected, and the protection of crop genetic diversity should be fully considered in the selection of varieties. The use of any genetically modified seeds is prohibited.

3.2 crop rotation and stubble cleaning

Organic production bases should use at least three crops including legume crops or green manure for crop rotation; in areas where only one crop of vegetables can be grown in a year, two crop rotations including legume crops are allowed. After the previous vegetable stubble, thoroughly clean the base, and transport all the sick and disabled bodies out of the base and destroy or bury them deeply to reduce the disease base.

3.3 supporting cultivation techniques

Through cultivating strong seedlings, grafting and changing roots, ridging cultivation, mulching, reasonable close planting, plant adjustment and other technologies, we make full use of light, heat, gas and other conditions to create an environment conducive to the growth of vegetables, so as to achieve the purpose of high yield and high efficiency.

4 Fertilizer use techniques for organic vegetables

4.1 types of fertilizers allowed

Organic fertilizers, including faeces and residues of animals and plants, plant composting, green manure, plant ash, cake fertilizer, etc. Minerals, including potassium ore powder, phosphate rock powder, calcium chloride and other substances. It also includes organic special fertilizers certified by organic certification bodies and some microbial fertilizers.

4.2 Usage

(1) the amount of fertilizer organic vegetable cultivation of land in the use of fertilizer, should be done to grow vegetables and fertility of synchronous. The amount of animal and plant fertilizer used should be mastered at 1:1 as well. Generally, for every 667m2 of land, 3000-4000kg of organic fertilizer is used for each vegetable and 100kg of special organic fertilizer is applied for topdressing.

(2) Application of plantar fertilizer 80% of the total fertilization amount will be used as base fertilizer, combined with soil preparation, and the fertilizer will be evenly mixed into the tillage layer to facilitate root absorption.

(3) Skillful top dressing For vegetables with high planting density and shallow root system, top dressing can be applied by spreading fertilizer. When vegetables grow to 3-4 leaves, the fertilizer is dried to make fine, evenly spread into the vegetable field, and watered in time. For vegetables with large row spacing and concentrated root system, top dressing can be applied in ditches. Do not break the root system when planting. Sprinkle the fertilizer into the ditches and water it in time after covering with soil. For vegetables with large row spacing, open hole topdressing can be used.

5 organic vegetable pest control technology

Since the use of all chemically synthesized pesticides and the use of products produced by genetic engineering technology are prohibited in the production process of organic vegetables, the principle of "prevention first, combination of prevention and control" should be adhered to for the diseases, pests and weeds of organic vegetables. Through the selection of disease-resistant varieties, high-temperature disinfection, reasonable fertilizer and water management, crop rotation, diversified intercropping, protection of natural enemies and other agricultural and physical measures to comprehensively control diseases, pests and weeds.

5.1 disease control

Lime, sulfur and Bordeaux liquid can be used to control various diseases of vegetables. It is allowed to use copper-containing materials, such as copper hydroxide, copper sulfate and other fungicides to control fungal diseases of vegetables. Soft soap, plant preparations, vinegar and other substances that inhibit fungal diseases of crops can be used to control fungal diseases of vegetables. Potassium permanganate is a good fungicide that can control various diseases. Microorganisms and their fermented products are allowed to control vegetable diseases.

5.2 pest control

Promote pest control by releasing parasitic predators (such as Trichogramma, ladybug, predatory mites, etc.); allow the use of soft soaps, botanical insecticides or locally grown plant extracts to control pests; allow the use of sex attractants in traps and distribution vessels, and allow the use of visual (yellow sticky board) and physical insect trapping facilities (such as insect nets) for pest control; rotenone, plant-derived pyrethrins, emulsified vegetable oils, and diatomaceous earth can be used restrictively for insecticidal purposes; and microorganisms and their preparations such as Bacillus fencidii, Bt preparations, etc. are allowed to be used restrictively.

5.3 weed control

Control weeds by adopting cultivation techniques that limit the growth and development of weeds (such as crop rotation, green manure, fallow, etc.); advocate the use of straw mulching and weeding. Mechanical and electrothermal weeding is permitted. The use of genetically engineered products and chemical herbicides for weeding is prohibited.