Growing Organic A culture Now

Organic food is still somewhat of a fad to the general populace, but there’s no doubting that interest has grown manifold in recent times.

We hear a lot about how the vegetables we buy, after meticulous inspection to choose the best produce and at best price, are often heavily contaminated with chemical fertilizers and insecticides. You must have sighed and groaned at the prospect of harmful toxins entering your body, and dreaded future health implications.

Once upon a time, all farming in Nepal was organic. In most villages, people grew organic (not certified, as such) but they would rely on cattle and kitchen waste. The use of pesticides started in the early 1950s, when DDT (Dichloro-Diphenyl-Trichloroethane) was extensively used in the Terai for eradicating malaria. Later, Parathion was imported in large quantities, followed by other chemicals such as Endirin, Chlordane, Aldrin, and Dieldrin during the 1950s and 1960s. Studies have revealed that, since then, Nepali farmers have a preference for highly toxic insecticides with broadspectrum activity, which result in immediate knockdown of pests. Most of these pesticides have been banned, but Methyl Parathion is still in use, being one of the most popular insecticides. 

Also, over a period of time, the population of Kathmandu Valley has been rising, with ever growing demand on food, fuel, and other essential supplies. To meet this demand, commercialization of agriculture is necessary. This entails high-value of commodities based on intensive agriculture, which often involves increased use of pesticides. Agriculture hotspots such as Paanchkhal in Kavre, and districts like Morang, Chitwan, Siraha, Sindhuli, Dhading, Makawanpur, Parsa, Bara, Rautahat, Kaski, Dang, Banke, Kailali, and Kanchanpur are quite notorious for the use of chemical pesticides. During my undergrad years, we had done a case study on the use of chemical fertilizers and pesticides at Paanchkhaal, a popular hub for growing different vegetables. We were dismayed to find that locals referred to those chemicals as ausadhi (medicines) that supposedly made the produce better.