Influence of organic production on food availability

Several individual elements of an organic approach were being employed in the food system: of localizing production-consumption linkages and enabling the availability of more diverse and fresh produce. With over 80 per cent of agricultural land under permanent crops and pastures, so the remainder was forced under organic-style rotations and biological input use in order to increase the number of short-cycle food crops. However, the steady increase in food production could be attributed to these but also to a whole raft of other factors, and the organic-style of production employed for some crops, such as people's rice, was not easy to assess in terms of productivity gains owing to the informal and complex marketing and self-provision systems that operated around these.

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