Organic food is produced using farming methods that avoid synthetic pesticides, synthetic fertilisers, and genetically modified organisms, relying instead on natural inputs and practices such as crop rotation, composting, biological pest control, and the use of organic matter to maintain soil fertility. Organic prod…
Organic food is produced using farming methods that avoid synthetic pesticides, synthetic fertilisers, and genetically modified organisms, relying instead on natural inputs and practices such as crop rotation, composting, biological pest control, and the use of organic matter to maintain soil fertility. Organic production is governed by certification standards and emphasises environmental sustainability, soil health, and reduced chemical inputs. Demand for organic food has grown as consumers consider the environmental footprint of agriculture and the way crops are grown. Agronomy Research publishes peer-reviewed studies on crop production, soil management, and sustainable farming systems that inform organic and conventional practice alike. Related work in the journal addresses soil fertility dynamics, the ecological significance of crop residue retention for sustainable agriculture, the reduction of pesticide pollution through bioremediation, and broader questions about strategic shifts in fertiliser use and food production. Research on functional and nutraceutical foods further connects agriculture to nutrition and health. This page gathers peer-reviewed, open-access research relevant to organic food and the broader study of sustainable agriculture, soil management, and food production systems.
12 peer-reviewed articles, ranked by relevance. Each links to its DOI.
The 12 articles above have been cited 107 times in the scholarly literature. Citation data via OpenAlex and Crossref, updated Jun 2026.
A sample of recent works citing this journal's research on Organic Food, linking to each citing work.