Activity Report in fulfilment of National Service Scheme (NSS) – BNSK359 offered

for 3rd Semester Students by VTU on

“ ORGANIC FARMING ”

Submitted by:-
NOOR HAFSA [4AD23CY012]
CHANDANA CHINMAYEE UMESH [4AD23CY002]
CHIRANTH S [-]

Under the Guidance of

Prof. DARSHINI Y
Assistant Professor
Department of CSD
ATMECE, Mysuru.
 DEPARTMENT OF COMPUTER SCIENCE AND CYBER SECURITY
Evaluation: CIE Rubrics

Sl Presentation Commencement Case study- Sector wise Video Total Scale Signature
No - 1 of activity and based study and its based marks down of the
Selection of its progress - Assessment consolidation seminar for the to 25 Student
topic, Phase Phase – 2 Individual (10 M) for course M
–1 (10 M) performance 10m by in each
(10 M) (10 M) each semester
student (50 M)
with
Report
(10 M)

Signature of the NSS Coordinator Signature of the NSS Program Officer

Prof. Darshini Y Mr. Rudresh A N

Assistant Professor NSS Program Officer
Dept. of Computer Science and Cyber Security Dept. of Civil Engineering.

Signature of the HOD Signature of the Principal

Dr. Nasreen Fathima Dr. L Basavaraj

HOD Principal, ATMECE
Dept. of Computer Science and Cyber Security
TABLE OF CONTENTS

TITLE NO. ACTVITY NAME

1.1 INTRODUCTION

1.2 ORGANIC FARMING PRINCIPLES

1.3 ORGANIC MILK PRODUCTION

1.4 ORGANIC CHEESE PRODUCTION

1.5 ORGANIC SOAP PRODUCTION

1.6 SUSTAINABLE PRACTICES

1.7 MARKETING ORGANIC PRODUCTS

1.8 CHALLENGES AND TRENDS

1.9 CONCLUSION

LIST OF FIGURES

FIGURE NO. FIGURE NAME

01 OVERVIEW OF ORGANIC FARMING

02 ORGANIC DAIRY FARM SETUP & MILKING PROCESS

03 KEY STEPS IN ORGANIC CHEESE PRODUCTION

04 ORGANIC SOAP MAKING TECHNIQUES

 ORGANIC FARMING
“ FROM PASTURE TO PLATE ”
1.1 Introduction

Organic farming, also known as organic agriculture or ecological farming, is an agricultural

system that prioritizes sustainability, environmental protection, and the use of natural
methods. It emphasizes the use of organic fertilizers like compost and manure, crop rotation,
and biological pest control, while strictly avoiding synthetic pesticides, herbicides, and
Genetically Modified Organisms (GMOs).

Organic farming emerged in response to the environmental concerns associated with

conventional agricultural practices, which often rely heavily on chemical inputs. Organic
farmers aim to create a balanced and healthy ecosystem, improving soil fertility, biodiversity,
and water quality. This approach not only benefits the environment but also promotes the
production of high-quality, nutritious food. Organic farming has gained significant popularity
in recent years due to growing consumer awareness of the potential health and environmental
impacts of conventional agriculture. It offers a sustainable alternative that contributes to a
healthier planet and a more resilient food system.

Organic and eco-friendly agriculture focuses on farming in a way that is good for the
environment and our health. Organic farming means growing all kinds of food—like grains,
meat, dairy, eggs, cotton, flowers, and processed foods—without using synthetic chemicals or
genetically modified organisms.

Eco-friendly agriculture takes these ideas further by using practices that protect the
environment and conserve resources. This includes techniques like rotating crops, using
cover crops, and minimizing tillage to keep the soil in good shape, save water, and support
wildlife. Together, organic and eco-friendly farming aims to build a more sustainable and
healthy food system that benefits both people and the planet
1.2 Organic Farming Principles

Oxygen Acre adheres strictly to organic farming principles, which form the cornerstone of its
operations. These principles go beyond merely avoiding synthetic pesticides and fertilizers; they
encompass a holistic approach to agriculture that prioritizes soil health, biodiversity, and sustainable
resource management. Organic farming is a production system where agricultural products—such
as grains, meat, dairy, eggs, fibres like cotton, flowers, and processed foods—are grown without
synthetic chemicals, genetically modified organisms, or artificial additives.

The farm employs crop rotation to maintain soil fertility and prevent pest buildup . Cover crops
are used extensively to protect and enrich the soil between main crop cycles. Composting and
natural fertilizers, derived from animal manure and plant matter, provide essential nutrients to
the crops without relying on synthetic inputs.
1. Soil Conservation: Implementing no-till farming and using cover crops to prevent erosion and
maintain soil structure.
2. Biodiversity Promotion: Encouraging beneficial insects and wildlife through habitat creation
and avoiding harmful pesticides.
3. Water Management: Utilizing efficient irrigation systems and rainwater harvesting to
conserve water resources.
4. Natural Pest Control: Using biological pest control methods and companion planting to
manage pests without chemicall.

 Need & scope of organic farming

The need for organic farming arises from growing concerns about environmental degradation and
health risks associated with synthetic chemicals. Its scope extends to the sustainable practices that
enhance soil health, protect biodiversity, and ensure a resilient food system.
1. Increase in awareness and health consciousness
2. Global consumers are increasingly looking for organic food, which is considered safe, and
hazard-free.
3. The global prices of organic food are more lucrative and remunerative.
4. The potential of organic farming is signified by the fact that the farm sector has abundant
organic nutrient resources like livestock, water, crop residue, aquatic weeds, forest litter,
urban, and rural solid wastes and agro-industries, and bio-products.
5. India offers tremendous scope for organic farming as it has local market potential for organic
products.
 Figure 1: Earthy, rich organic ground teeming with life.

1.3 Organic Milk Production

The Organic milk production at Oxygen Acre is a testament to the farm's commitment to
animal welfare and product quality. The farm maintains a herd of the approximately 100 dairy
cows, primarily Holstein-Friesian and Jersey breeds, known for their high-quality milk
production. These cows are raised in spacious, clean environments with access to organic
pastures for grazing. The cows' diet consists entirely of organic feed, including grass from the
pastures and organic grains grown on the farm. No growth hormones or antibiotics are used,
ensuring themilk remains pure and free from artificial additives.
The milking process is carried out twice daily using state-of-the- art, sanitized milking equipment
to maintain hygiene standards.

1. Organic Feed

• Natural Diet: Organic dairy cows are fed a diet of organic feed, primarily consisting of
grass, hay, and grains.
• No Synthetic Inputs: This feed is grown without the use of synthetic fertilizers, pesticides,
or herbicides.
• Nutrient-Rich: The organic feed contributes to the nutritional value of the milk, ensuring it
is rich in essential vitamins and minerals.
2. Pasture-Raised Cows

• Outdoor Access: Organic dairy cows are allowed to graze on pasture for a significant
portion of the year.
• Natural Behaviour: Pasturing allows cows to engage in natural behaviours, such as
grazing and socializing.
• Healthier Animals: Pastured cows tend to be healthier, which leads to higher-quality milk.

3. Limited Use of Antibiotics and Hormones

• Antibiotic Restrictions: Antibiotics are only used to treat sick animals and under strict
veterinary supervision.
• Hormone-Free: Organic dairy farmers are prohibited from using synthetic growth
hormones, such as rBST.
• Natural Production: This ensures a more natural and sustainable production process.

4. Strict Processing Standards

• Organic Processing: Milk from organic farms is processed in facilities that adhere to strict
organic standards.
• No Artificial Additives: Organic milk is free from artificial additives, preservatives, and
synthetic colourings.
• Quality Assurance: Rigorous quality control measures are in place to ensure the purity and
safety of organic milk.

By following these steps, organic milk producers strive to create a sustainable and ethical system
that prioritizes animal welfare, environmental health, and the production of high-quality, nutritious
milk.

Figure 2: Healthy cow’s grazing on an organic farm.

1.4 Organic Cheese Production

Oxygen Acre's - Organic cheese production is a perfect blend of traditional craftsmanship and
modern food safety standards. The farm produces a variety of cheeses, including cheddar, gouda,
and feta, all made from their own organic milk. The cheese-making process begins with fresh, raw
milk that is carefully pasteurized to ensure safety while preserving its natural flavors .

The farm employs skilled artisan cheese makers who oversee every step of the process, from
curdling to aging. Natural rennet and cultures are used to coagulate the milk and develop
unique flavors. The cheese is aged in temperature-controlled rooms, with some varieties
maturingfor up to 18 months to achieve complex flavor profiles.

1. Organic Milk Source

• Organic Dairy Farms: The first step is to source milk from certified organic dairy farms.
• Pasture-Raised Cows: These farms often prioritize pasture-raised cows, which produce
milk with a richer flavour and higher nutritional value.
• No Synthetic Hormones or Antibiotics: Organic milk is free from synthetic hormones and
antibiotics, ensuring a healthier product.

2. Traditional Cheese making Techniques

• Artisanal Methods: Organic cheese-makers often employ traditional, artisanal methods to

produce their cheeses.
• Natural Rennet: Rennet, an enzyme used to curdle milk, is typically sourced from natural
origins, such as animals or plants.
• Limited Processing: Minimal processing is involved to preserve the natural flavours and
nutrients of the cheese.

3. Aging and Curing

• Controlled Environments: Organic cheeses are aged and cured in controlled environments
to optimize flavour development.
• Natural Processes: The aging process relies on natural bacteria and moulds to develop the
cheese's unique characteristics.
•
• Patience and Precision: Cheese-makers carefully monitor the aging process to ensure
optimal results.

4. Packaging and Distribution

• Sustainable Packaging: Organic cheeses are often packaged in sustainable materials to

minimize environmental impact.
• Ethical Sourcing: The packaging materials are sourced from suppliers that prioritize
sustainability and ethical practices.
• Distribution Networks: The cheeses are distributed through channels that prioritize
freshness and quality.
Figure 3: Organic Cheese production
By following these steps, organic cheese producers create delicious, high-quality cheeses that are
both healthy and environmentally friendly.

1.5 Organic Soap Production

Oxygen Acre's- Organic soap production represents a unique diversification of their farm
products. The soaps are crafted using the farm's own organic milk and a blend of natural, plant-
based oils. This cold-process soap making method preserves the natural glycerin and ensures a
gentle, nourishing product. The soap ingredients are carefully selected for their skin-loving
properties. Organic milk from the farm's cows provides a creamy base rich in vitamins and
minerals. Essential oils extracted from herbs grown on the farm add natural fragrances and
therapeutic benefits. The farm also incorporates locally sourced organic ingredients like honey and
beeswax to enhance the soap's properties.

Organic soap production involves a careful process that prioritizes the use of natural ingredients
and sustainable practices. Here's a general overview:

1. Selecting Natural Ingredients

• Plant-Based Oils: Organic soap-makers typically use a blend of plant-based oils, such as
olive oil, coconut oil, and palm oil.
• Essential Oils: These natural oils are added for fragrance and therapeutic benefits.
• Butters: Shea butter and cocoa butter are often included for their moisturizing properties.

2. The Soap-Making Process

• Cold Process Method: This traditional method involves combining the ingredients and
allowing them to saponify at room temperature.
• Hot Process Method: This method accelerates the *saponification process by heating the
ingredients. Saponification - The cold-process method is used to combine lye with oils,
triggering the saponification reaction.
• Handmade Craftsmanship: Many organic soap-makers create their soaps by hand,
allowing for customization and attention to detail.

3. Curing the Soap

• Drying Process: The freshly made soap is left to cure for several weeks or months.
• Hardening and Maturing: During this time, the soap hardens, excess water evaporates,
and the pH level stabilizes.
• Developing Fragrance and Properties: The curing process also allows the soap's unique
fragrance and properties to develop.
4. Cutting and Packaging

• Hand-Cutting: The cured soap is carefully cut into bars of various sizes and shapes.
• Eco-Friendly Packaging: Organic soap is often packaged in recyclable or biodegradable
materials.
• Labelling: The soap is labelled with information about its ingredients, usage instructions,
and any relevant certifications.

By using natural ingredients and traditional methods, organic soap-makers create gentle, effective,
and environmentally friendly products.

Figure 4: Natural tree resources providing essential oils for soap production.

1.6 Sustainable Practices

Organic farming is a sustainable agricultural system that prioritizes environmental health,

biodiversity, and the use of natural processes. Here are some of its key sustainable practices:

Soil Health and Fertility

• Composting: Organic farmers use compost, a nutrient-rich organic matter, to improve soil
fertility and structure.
• Crop Rotation: This practice involves rotating different crops in a field to maintain soil
health, prevent pest and disease outbreaks, and improve nutrient cycling.
• Cover Cropping: Planting cover crops between main crops helps prevent soil erosion,
suppress weeds, and add organic matter to the soil.
• Reduced Tillage: Minimizing soil disturbance through reduced tillage practices helps
conserve soil moisture and reduce erosion.
Natural Pest and Disease Control

• Biological Control: Organic farmers utilize beneficial insects, such as ladybugs and
predatory mites, to control pests.
• Crop Rotation: Rotating crops can disrupt pest and disease cycles, reducing their impact
on the crops.
• Resistant Varieties: Planting crop varieties that are naturally resistant to pests and diseases
can minimize the need for chemical interventions.
• Cultural Control: Practices like proper planting dates, weed management, and sanitation
can help prevent pest and disease problems.

Water Conservation

• Efficient Irrigation: Organic farmers use efficient irrigation techniques, such as drip
irrigation, to minimize water waste.
• Mulching: Applying mulch to the soil surface helps retain moisture, reduce evaporation,
and suppress weeds.
• Water Harvesting: Collecting rainwater for irrigation can help conserve water resources.

Figure 5: Water conservation.

Biodiversity Conservation

• Habitat Creation: Organic farms provide habitats for a variety of wildlife, including birds,
insects, and small mammals.
• Hedgerows and Windbreaks: Planting hedgerows and windbreaks can create corridors for
wildlife and protect crops from wind erosion.
• Biodiversity-Friendly Practices: Organic farming practices, such as crop rotation and
reduced tillage, promote biodiversity.
Reduced Chemical Use

• No Synthetic Pesticides and Fertilizers: Organic farmers avoid using synthetic pesticides
and fertilizers, which can harm the environment and human health.
• Natural Alternatives: They rely on natural alternatives, such as compost, manure, and
biological control agents.

By adopting these sustainable practices, organic farming contributes to a healthier environment,

supports biodiversity, and produces high-quality, nutritious food.

1.7 Marketing Organic Products

Oxygen Acre maintains rigorous quality control measures to ensure the integrity and safety of its
organic products. The farm adheres to strict organic certification standards, undergoing regular
inspections and audits to maintain its organic status.

This commitment to quality extends from the field to the final packaged product. The farm's
quality assurance program includes regular soil testing to monitor nutrient levels and detect any
potential contaminants. Milk and dairy products undergo frequent laboratory analysis to ensure
they meet safety and quality standards. The soap production facility follows Good Manufacturing
Practices (GMP) to maintain product consistency and safety.

Certification Frequency Scope

USDA Organic Annual Annual All farm operations and
products

Animal Welfare Annual Livestock management

Approved practices

Food Safety Bi-annual Dairy processing

Certification facilities

Organic cosmetics Annual Soap production

1.8 CHALLENGES AND TRENDS

Oxygen Acre is deeply committed to community engagement and education. The farm
regularly hosts tours for school groups and local residents, providing hands-on learning
experiences about organic farming and sustainable living. They also participate in local
farmers' markets, fostering direct connections with consumers and supporting the local food
economy.
Looking to the future, Oxygen Acre has ambitious plans for expansion and innovation.
These include introducing new organic product lines, such as yogurt and ice cream, and
expanding their regenerative agriculture practices. The farm is also exploring partnerships
with local restaurants and food artisans to create value-added products using their organic
ingredients.

✓ Educational Tours School children participating in an educational tour, learning

about organic farming practices first hand.
✓ Community Outreach Oxygen Acre's booth at a local farmers' market, show casing their
range of organic productsto the community.
✓ Future Expansion a glimpse of the farm's plans for expanding their dairy processing
capabilities to include new product lines.
✓ Organic Cosmetic Certification Annual Soap productions

Figure 6: Oxygen Acres: Simply Natural, Masumbayanahalli.

 CONCLUSION

Organic and conventional pasture-based farming is expected to continue to grow. This is due
to pressure from the public, who perceive grazing as being a necessary element of the welfare
of cattle. Based on the studies of cow behavior, however, it should be noted that the increase
in average annual temperature and the associated risk of heat stress in cattle is a significant
threat.

On the other hand, ranchers recognize the economic benefits associated with grazing. Pasture
is the cheapest feed base for ruminants, especially at a time of increasing competition for
acreage for grain production. The increasing human population needs more and more food
and thus acreage for the production of high-energy feed crops may decrease in the future.
Some animal species such as poultry and pigs absolutely require cereals to maintain
production, while cows and other ruminants can utilize feed that is unsuitable for humans.
Therefore, by limiting milk production, cattle can be successfully raised on lower-quality
land without competing for acreage for grain production.

An important factor motivating consumers to buy organic products is the belief that
antibiotics are not used in breeding. This is not entirely true, because, in the case of an acute
disease entity, the health of the animal is paramount and antibiotic treatment should be
implemented.

The marketing of organic products as coming from animals of indigenous breeds,

characterized by high welfare, and the concomitant negative perception of conventional
agriculture by some members of the public, have allowed organic to grow rapidly. The
continued tightening of regulations related to the use of antibiotics, hormones and pesticides
have brought conventional agriculture ever closer to the organic system. In many cases, two
well-managed farms do not differ in terms of welfare or product quality, and are only
distinguished by the fact that one of them is certified as organic. In the future, it is likely that
even stricter standards will develop to make competition with conventional agriculture
possible.