Features and prospects of organic viticulture

Abstract

In the race for larger amounts of food, we are forced to conquer new agricultural areas in which most have low production potential. It is the basic reason for the application of artificial fertilizers and pesticides. For getting more yield on a poor ground it is necessary to introduce artificial fertilizers. In fight with the factors that reduce yield, e.g. diseases, insects, animals and weeds, application of chemical substances is necessary. They effectively act and destroy the population. High yields of conventional production provide the survival of civilization, but in industrialized countries there is overproduction. This surplus of food is problem for the realization of profits, the main driver of capitalism. One way of reducing the overproduction in the EU is encouraging the farmers to change the conventional with organic production. The downside of the application of chemicals is their detrimental effect on human health. Today's scientific knowledge in agriculture enables us to find and fix errors. Access to new type of agriculture, called organic agriculture, consists of food production in such environment that has perfect balance between climate, soil, plants, animals and man. The creation of this complex system is limited by environmental conditions, genetic potential of varieties and simultaneously obtaining high quality products. Concerning these factors two concepts are recognized. The first one is the concept of finding locations with the best environmental conditions for particular culture. The second concept is breeding varieties with increased resistance to external influences. Organic farming is the peak of scientific knowledge in agriculture, i.e. creating ecosystems by people who understand how every part of that ecosystem functions.

Keywords

• organic farming
• viticulture