What are the organic vegetarian dishes?

Any vegetable variety can be organic, and there are no kinds of organic vegetables.

In the process of growing vegetables, no chemical fertilizer is used, and animal manure or plants are fermented as organic fertilizer. The vegetables planted are called organic vegetables.

Organic vegetables refer to vegetable products that strictly abide by the rules of organic production and prohibit the use of any chemically synthesized pesticides, fertilizers, genetically modified organisms and their products, but follow the laws of nature and ecological principles, adopt a series of sustainable agricultural technologies, coordinate planting balance, contain green food labels, keep the agricultural ecosystem sustainable and stable, and are certified by organic food certification bodies and issued with organic food certificates. So all the vegetables that pass the inspection are called organic vegetables, vegetables and fruits.

Market prospect editor

Organic food is known as "sunrise industry" and has a broad market. At present, the global organic product market is developing continuously with a good momentum. Organic vegetables are considered as one of the pollution-free healthy and safe foods, leading the new fashion in the food consumption market and showing great market potential. With the continuous improvement of people's requirements for food safety, pollution-free and pesticide-free organic vegetables are favored by more and more consumers. The cultivation of organic vegetables follows the safe and natural production mode, which can perfectly promote and maintain the ecological balance. Organic vegetables have no chemical residue, taste good and are proved to be more nutritious than ordinary vegetables. Organic vegetables have already entered the homes of ordinary people abroad. The penetration rate of organic vegetables in Japan is as high as 80%, and the penetration rate in the United States is even higher. With the improvement of people's living standards in China, organic vegetables will become more and more popular in China. [ 1]

Development Status of Organic Vegetables

edit

1994 the establishment of the organic food development center of the state environmental protection administration (OFDC) marks the beginning of the production and development of organic food in China. 1999 OFDC has successfully passed the organic certification evaluation of organic food certification experts from the European Union and the United States, which has promoted the integration of organic food quality in China with international standards and promoted the internationalization of organic agriculture in China. At present, most of China's organic vegetable products are exported to Europe, America and Japan through leading enterprises in the form of fresh-keeping and quick-freezing processing. In addition, the domestic market has formed organic vegetable production concentration areas such as Beijing, Shanghai and Shandong, and famous brands mainly selling organic vegetables such as Shanghai Chongbentang, Nanjing Planck and Beijing Organic Farm. [ 1]

1, the planting area of organic vegetables is increasing year by year; [ 1]

2. The production technology of organic vegetables is constantly maturing; [ 1]

3. The quality supervision network has been initially formed; [ 1]

4. Market share continues to expand; [ 1]

Cultivation techniques of organic vegetables

edit

Organic vegetable production base

1. Integrity of foundation [3]

The land of the base should be a complete plot, and there can be no plots for conventional production, but organic conversion of plots is allowed; There must be obvious signs at the junction of organic vegetable production base and conventional plots, such as rivers, hills, artificial isolation belts, etc. [3]

2. There must be a transition period [3]

It usually takes two years to change from conventional production system to organic production, and then the sown vegetables can be used as organic products after harvest; Perennial vegetables need three years to become organic crops before harvesting. The start time of the conversion period is calculated from the date of applying for certification from the certification body, and the producers must operate in full accordance with the requirements of organic production during the conversion period. Vegetables planted in the field after 1 year organic transformation can be sold as organic transformation crops. [3]

Conversion principle: In the process of conversion from conventional agricultural production to organic agricultural production, there is no universal concept and fixed model. The key is to abide by the basic principles of organic agriculture. The transformation of organic agriculture is not only to abandon the use of chemical fertilizers, synthetic pesticides and stop buying feed from outside, but to adjust the whole ecosystem into a stable circular motion system, as close as possible to the balanced development of all parts of the system. [3]

Conversion content: [3]

1) Develop rotation system and increase soil fertility [3]

2) Formulating fertilizer plan for continuous supply system [3]

3) Formulate reasonable fertilizer management measures and supporting technical management measures for organic food production [3]

4) create a good production environment, reduce the occurrence of pests and diseases, formulate plans and measures, and carry out agricultural, biological and physical control [3]

3. Create a buffer [3]

If some plots of organic vegetable production base may be polluted by adjacent conventional plots, buffer zones or physical barriers must be set between organic and conventional plots to ensure that organic plots are not polluted. Different certification bodies have different requirements on the length of the isolation belt. For example, the OFDC certification body in China is 8m, and the BCS certification body in Germany is10m. [3]

Planting and Management of Organic Vegetables

1. Variety selection should use [3]

Seeds and seedlings, in the absence of certified organic vegetable seeds and seedlings (such as in the early stage of organic planting), can use conventional seeds that have not been treated with prohibited substances. Vegetable varieties and varieties that adapt to local soil and climate characteristics and are resistant to pests and diseases should be selected, and the genetic diversity of crops should be fully considered in variety selection. It is forbidden to use any genetically modified seeds. [3]

2. Crop rotation and field cleaning [3]

The organic base should use at least three crops including leguminous crops or green manure for rotation; In areas where 1 year can only grow 1 crop, two rotations including leguminous crops are allowed. After the previous vegetable harvest, thoroughly clean the base and transport all the sick and disabled bodies out of the base for destruction or deep burial, so as to reduce the sick and disabled base. [3]

3. Supporting cultivation techniques [3]

By cultivating strong seedlings, grafting to change roots, ridging cultivation, plastic film mulching, reasonable close planting, plant regulation and other technologies, we can make full use of light, heat and gas to create an environment conducive to vegetable growth, thus achieving the goal of high yield and high efficiency. [3]

Prevention and control of diseases, weeds and pests of organic vegetables

(A) prevention technology [4]

(1) environmental control technology [4]

Create eco-environmental conditions conducive to natural enemies' habitat and reproduction, but not conducive to the occurrence and spread of pests and diseases, ensure species diversity and genetic diversity, increase the richness of insect communities in vegetable fields, strengthen the structure and function of food webs, and build a sustainable ecosystem with high stability and small variability. Its technology includes the construction of vegetable environment conditions, the improvement of soil conditions and the creation of an external environment suitable for vegetable growth and development. [4]

(2) Healthy cultivation techniques [4]

The technical system includes: selecting excellent varieties (coated seeds or transgenic seeds are prohibited); Soil disinfection; Seed treatment and disinfection; Cultivate strong seedlings without pests and diseases; Nutrition balance and regulation. [4]

(3) Vegetable rotation technology [4]

The triangular relationship between vegetables and environment, pests and diseases, and the direct interaction and succession between vegetables and pests and diseases constitute the interdependence and mutual restriction of time and space. Revealing this law is helpful to avoid the sensitive period of crops and the peak period of pests and diseases. Rotation should adapt to the market and production conditions, and according to the characteristics of different vegetable varieties, the suitable rotation varieties and cultivation density should be reasonably matched. [4]

(2) Control technology [4]

(1) pest monitoring technology [4]

Pest monitoring system is the core of pest early warning system, and it is also the premise and condition of pest reduction. The reliability of pest monitoring directly affects the implementation of preventive measures and the quality of control effect. [4]

(2) Pest control technology [4]

Pest control technology includes agricultural control technology, biological control technology, physical control technology and chemical control technology. Pest control of organic vegetables is a comprehensive pest control system with biological control as the core, agricultural control as the basis (especially the relationship between plant nutrition and pest occurrence) and chemical control as the emergency means. In the production of different grades of vegetables, the types, quantities and application methods of chemical control have their own standards, which are fully reflected in the sub-technology.