oleh Ikhsan Hasibuan, MSc
email: ikhsan.hasibuan@gmail.com
Setidaknya ada 3 manfaat utama yang akan diperoleh ketika petani menerapkan sistem pertanian organik.
1. Harga premium
Harga produk organik setidaknya 20-30% lebih tinggi daripada harga produk pertanian biasa. Harga yang bagus ini sangat penting untuk menunjang ekonomi petani dan menentukan hidup matinya pertanian organik.
2. Biaya investasi yang rendah
Dengan pertanian organik, biaya input bisa ditekan lebih rendah terutama dari segi pupuk dan pestisida. Petani organik tidak perlu menyiapkan dana untuk membeli pupuk buatan tetapi memanfaatkan sisa tanaman atau kotoran ternak di sekitarnya sebagai sumber hara tanah utama. Pestisida kimia yang umumnya sangat mahal tak perlu dirisaukan petani. sebagai gantinya, petani menerapkan sistem perlindungan tanaman yang total dan terintegrasi utamanya dengan memberdayakan organisme musuh hayati.
3. ilmu nenek moyang
ilmu bertani dari moyang dulu nyaris tak bisa diterapkan petani sekarang bila mereka masih menerapkan sistem pertanian biasa. namun dengan pertanian organik, cara-cara bertani yang diterapkan nenek moyang kita dulu bisa digali, diberdayakan dan dikembangkan. cara bertani yang specifik daerah dan lingkungan merupakan nilai lebih dari pertanian organik.
Jika pertanian organik bisa menekan biaya produksi dan menghasilkan produk berharga tinggi, mengapa petani masih mati-matian membeli bahan kimia yang seharganya selangit?
mungkin mereka tergiur oleh rayuan perusahaan pestisida raksasa luar negeri yang siap menghisap uang petani.
Saturday, September 26, 2009
Wednesday, September 23, 2009
Is Organic Food Better than Conventional Food?
Organic and conventional food must meet the same quality and safety standards. Organic food differs from conventionally produced food simply in the way it is grown, handled and processed. There is no scientific evidence to suggest that it is more nutritious or safer than conventional food. A recently published report indicates that organic food is less likely to contain pesticide residues than conventional food (13 percent of organic produce samples versus 71 percent of conventional produce samples contained a pesticide residue when long-banned persistent pesticides were excluded). Yet, according to the National Research Council, the traces of pesticides left on conventionally grown products are unlikely to cause an increased cancer risk. Also, if fruits and vegetables are properly washed, most of the chemicals can be removed.
As for taste, that's up to you to decide what you like best. In general, people tend to find that the fresher a food is, the better it tastes, regardless of how it was produced.
Is There Any Downside to Organic Food?
In addition to the higher price, there are two main criticisms of organic food. First, some people argue that eating such products increases your exposure to biological contaminants, putting you at greater risk for foodborne illness. In particular, concerns have been raised about:
Manure - While manure is a well known carrier of human pathogens, when properly treated it is both safe and efficient. Plus, certified organic farmers are restricted from using untreated manure within 60 days before the harvest of a crop and are inspected to make sure these standards and restrictions are met.
Mycotoxins from molds - Fungicides are not permitted in the production and processing of organic foods. However, studies have not shown that consuming organic products leads to a greater risk of mycotoxin contamination.
E. coli bacteria - Particularly the virulent strain O157:H7, found in the intestinal tract of animals, is a concern. As it turns out, both conventional and organic foods are susceptible to contamination by E. coli.
The second criticism of organic agriculture is that organic farmers can't produce enough to feed everybody. Some experts contend that organic food production, and in particular the failure to implement genetic engineering techniques, will condemn millions worldwide to hunger, malnutrition and starvation because:
Yield (total harvest per unit area) for organic farming is lower than for conventional farming.
Organic farming is not economically or socially viable in poorer countries.
In contrast, proponents of organic farming argue that the problem isn't producing enough food -- the problem is getting the food that is already produced to the people who need it. The FAO says that under the right circumstances, the market returns from organic agriculture can potentially contribute to local food security by increasing family incomes. The issue remains under heated debate.
For more information on organic food and related topics, check out the links on the next page.
As for taste, that's up to you to decide what you like best. In general, people tend to find that the fresher a food is, the better it tastes, regardless of how it was produced.
Is There Any Downside to Organic Food?
In addition to the higher price, there are two main criticisms of organic food. First, some people argue that eating such products increases your exposure to biological contaminants, putting you at greater risk for foodborne illness. In particular, concerns have been raised about:
Manure - While manure is a well known carrier of human pathogens, when properly treated it is both safe and efficient. Plus, certified organic farmers are restricted from using untreated manure within 60 days before the harvest of a crop and are inspected to make sure these standards and restrictions are met.
Mycotoxins from molds - Fungicides are not permitted in the production and processing of organic foods. However, studies have not shown that consuming organic products leads to a greater risk of mycotoxin contamination.
E. coli bacteria - Particularly the virulent strain O157:H7, found in the intestinal tract of animals, is a concern. As it turns out, both conventional and organic foods are susceptible to contamination by E. coli.
The second criticism of organic agriculture is that organic farmers can't produce enough to feed everybody. Some experts contend that organic food production, and in particular the failure to implement genetic engineering techniques, will condemn millions worldwide to hunger, malnutrition and starvation because:
Yield (total harvest per unit area) for organic farming is lower than for conventional farming.
Organic farming is not economically or socially viable in poorer countries.
In contrast, proponents of organic farming argue that the problem isn't producing enough food -- the problem is getting the food that is already produced to the people who need it. The FAO says that under the right circumstances, the market returns from organic agriculture can potentially contribute to local food security by increasing family incomes. The issue remains under heated debate.
For more information on organic food and related topics, check out the links on the next page.
Why is Organic Food So Expensive?
Prices tend to be higher for organic than conventional products. As stated on the Web site of the Food and Agriculture Organization (FAO) of the United Nations (UN), certified organic products are generally more expensive than their conventional counterparts because:
The organic food supply is limited as compared to demand.
Production costs for organic foods are typically higher because of greater labor input and because farmers don't produce enough of a single product to lower the overall cost.
Post-harvest handling of relatively small quantities of organic foods results in higher costs because organic and conventional produce must be separated for processing and transportation.
Marketing and the distribution chain for organic products are relatively inefficient, and costs are higher because of relatively small volumes.
The FAO also notes that prices of organic food include not only the cost of the food production itself, but also a range of other factors that are not captured in the price of conventional food, such as:
Environmental enhancement and protection (and avoidance of future expenses to mitigate pollution)
Higher standards for animal welfare
Avoidance of health risks to farmers due to inappropriate handling of pesticides (and avoidance of future medical expenses)
Rural development by generating additional farm employment and assuring a fair and sufficient income to producers
The FAO believes that as the demand for organic food and products increases, technological innovations and economies of scale should reduce costs of production, processing, distribution and marketing for organic produce.
The organic food supply is limited as compared to demand.
Production costs for organic foods are typically higher because of greater labor input and because farmers don't produce enough of a single product to lower the overall cost.
Post-harvest handling of relatively small quantities of organic foods results in higher costs because organic and conventional produce must be separated for processing and transportation.
Marketing and the distribution chain for organic products are relatively inefficient, and costs are higher because of relatively small volumes.
The FAO also notes that prices of organic food include not only the cost of the food production itself, but also a range of other factors that are not captured in the price of conventional food, such as:
Environmental enhancement and protection (and avoidance of future expenses to mitigate pollution)
Higher standards for animal welfare
Avoidance of health risks to farmers due to inappropriate handling of pesticides (and avoidance of future medical expenses)
Rural development by generating additional farm employment and assuring a fair and sufficient income to producers
The FAO believes that as the demand for organic food and products increases, technological innovations and economies of scale should reduce costs of production, processing, distribution and marketing for organic produce.
Why Should I Care if a Food is Organic?
According to the USDA, organic food production allows farmers to lower input costs, decrease reliance on nonrenewable resources, capture high-value markets and premium prices, and boost farm income. Organic agriculture also has many important environmental benefits:
It promotes sustainability by establishing an ecological balance to prevent soil fertility or pest problems. In the long run, organic farms tend to conserve energy and protect the environment by maintaining ecological harmony.
It enhances biodiversity, or the presence of multiple plant and/or animal species. Having a highly diverse genetic pool becomes useful in the future when beneficial characteristics can be tapped (that is, growing a diverse mix of crops helps to support beneficial organisms that assist in pollination and pest management).
Because organic agriculture utilizes practices such as crop rotations, inter-cropping, symbiotic associations, cover crops and minimum tillage, the length of time that the soil is exposed to erosive forces is decreased, which minimizes nutrient losses and boosts soil productivity.
By not using synthetic fertilizers and pesticides, organic agriculture reduces pollution of groundwater.
Organic agriculture helps to minimize the greenhouse effect and global warming through its ability to sequester carbon in the soil.
It promotes sustainability by establishing an ecological balance to prevent soil fertility or pest problems. In the long run, organic farms tend to conserve energy and protect the environment by maintaining ecological harmony.
It enhances biodiversity, or the presence of multiple plant and/or animal species. Having a highly diverse genetic pool becomes useful in the future when beneficial characteristics can be tapped (that is, growing a diverse mix of crops helps to support beneficial organisms that assist in pollination and pest management).
Because organic agriculture utilizes practices such as crop rotations, inter-cropping, symbiotic associations, cover crops and minimum tillage, the length of time that the soil is exposed to erosive forces is decreased, which minimizes nutrient losses and boosts soil productivity.
By not using synthetic fertilizers and pesticides, organic agriculture reduces pollution of groundwater.
Organic agriculture helps to minimize the greenhouse effect and global warming through its ability to sequester carbon in the soil.
How Do I Know if a Food is Organic?
Look for the word "organic" on vegetables or pieces of fruit, or on the sign above the organic produce display. The word "organic" may also appear on packages of meat, cartons of milk or eggs, cheese and other single-ingredient foods. Foods labeled "100 percent organic" must contain only organic ingredients. Products containing at least 70-percent organic content can be labeled "made with organic ingredients." Those foods labeled simply "organic" must have at least 95-percent organic ingredients, by weight or fluid volume, excluding water and salt. Anyone who knowingly sells or labels a product "organic" that is not produced and handled in accordance with these regulations can face a civil penalty of up to $10,000.
Foods grown and processed according to the federal standards will in most cases bear the seal "USDA Organic." As its use is voluntary, companies may choose not to display the seal.
If you see a food that is labeled "transitional," that means the farmer produced it during the three-year conversion period from conventional to organic.
Foods grown and processed according to the federal standards will in most cases bear the seal "USDA Organic." As its use is voluntary, companies may choose not to display the seal.
If you see a food that is labeled "transitional," that means the farmer produced it during the three-year conversion period from conventional to organic.
Production: Organic vs. Conventional
As you can imagine, organic agricultural practices are quite distinct from those of "conventional" farming.
Conventional farmers:
apply chemical fertilizers to the soil to grow their crops
spray with insecticides to protect crops from pests and disease
use synthetic herbicides to control weed growth
Organic farmers:
feed soil and build soil matter with natural fertilizer to grow their crops
use insect predators, mating disruption, traps and barriers to protect crops from pests and disease
make use of crop rotation, mechanical tillage and hand-weeding, as well as cover crops, mulches, flame weeding and other management methods to control weed growth
As a last resort, organic farmers may apply certain botanical or other non-synthetic pesticides (for example, rotenone and pyrethrins, both of which are from plants).
The meat, dairy products and eggs that organic farmers produce are from animals that are fed organic feed and allowed access to the outdoors.
Unlike conventionally raised livestock, organic livestock must be kept in living conditions that accommodate the natural behavior of the animals. For instance, ruminants (including cows, sheep and goats) must have access to pasture. Although they may be vaccinated against disease, organic livestock and poultry may not be given antibiotics, hormones or medications in the absence of illness. Instead, livestock diseases and parasites are controlled largely through preventive measures such as rotational grazing, balanced diet, sanitary housing and stress reduction.
Conventional farmers:
apply chemical fertilizers to the soil to grow their crops
spray with insecticides to protect crops from pests and disease
use synthetic herbicides to control weed growth
Organic farmers:
feed soil and build soil matter with natural fertilizer to grow their crops
use insect predators, mating disruption, traps and barriers to protect crops from pests and disease
make use of crop rotation, mechanical tillage and hand-weeding, as well as cover crops, mulches, flame weeding and other management methods to control weed growth
As a last resort, organic farmers may apply certain botanical or other non-synthetic pesticides (for example, rotenone and pyrethrins, both of which are from plants).
The meat, dairy products and eggs that organic farmers produce are from animals that are fed organic feed and allowed access to the outdoors.
Unlike conventionally raised livestock, organic livestock must be kept in living conditions that accommodate the natural behavior of the animals. For instance, ruminants (including cows, sheep and goats) must have access to pasture. Although they may be vaccinated against disease, organic livestock and poultry may not be given antibiotics, hormones or medications in the absence of illness. Instead, livestock diseases and parasites are controlled largely through preventive measures such as rotational grazing, balanced diet, sanitary housing and stress reduction.
Organic Farming
The phrase "organic farming" first appeared in Lord Northbourne's book "Look to the Land," published in 1940. But the truth is, organic farming is the oldest form of agriculture. Before the end of World War II, farming without the use of petroleum-based chemicals (synthetic fertilizers and pesticides) was the only option for farmers. Technologies developed during the war were found to be useful for agricultural production. For example, the chemical ammonium nitrate, which was used as munitions, became useful as fertilizer, and organophosphates used for nerve gas were later used as insecticide.
These days, farmers are switching to organic agriculture once again, but now with an ecologically based, systematic approach that includes long-term planning, detailed record keeping and major investment in equipment and supplies. Although it is still only a small industry, the number of organic farmers is growing by about 12 percent per year and now stands at more than 12,000 nationwide (source).
Organic Farming in the U.S. Today
The USDA's Economic Research Service reports that in 2003, the latest year for which data are available, farmers in 49 states used organic production methods and third-party organic certification services on 2.2 million acres out of a total of 828 million acres of farmland. Approximately two-thirds of the certified U.S. organic farmland was used for crops, and one-third was used as pasture.
Large farms, mostly located in the Midwest and West, produced processed tomatoes, organic wine grapes and other high-value crops on a commercial scale, whereas numerous small farms, concentrated in the Northeast, specialized in mixed vegetable production for direct marketing to consumers and restaurants.
While organic food can be found throughout the country, California was the leader in production of organic fruits and vegetables in 2003, with Washington and Oregon not far behind. Farmers and ranchers in 30 states raised a small number of certified organic cows, hogs and sheep. Wisconsin, California and New York were the top producers of organic dairy cows. The number of certified organic livestock increased more than fivefold from 1997 to 2003.
Beginning October 21, 2002, all farms and handling operations selling organic agricultural products worth more than $5,000 a year must be certified by a state or private agency accredited by the USDA. Organic farmers are, among other things, required to:
have an Organic Systems Plan (OSP) describing how their operation will achieve, document and sustain compliance with applicable regulations
maintain records concerning the production and handling of agricultural products that are sold, labeled or represented as organic
submit to audits and evaluations conducted by accredited certifying agents
have distinct, defined boundaries and buffer zones to prevent the unintended application of a prohibited substance to land under organic management (The national standards do not specify specific dimensions for buffer zones, but leaves the determination of their size to the organic producer and the certifying agent on a case-by-case basis.)
use organic seeds when commercially available
minimize soil erosion; implement crop rotations; and prevent contamination of crops, soil and water by plant and animal nutrients, pathogenic organisms, heavy metals or residues of prohibited substances
have had no prohibited substances applied to their land for at least three years prior to harvest
These days, farmers are switching to organic agriculture once again, but now with an ecologically based, systematic approach that includes long-term planning, detailed record keeping and major investment in equipment and supplies. Although it is still only a small industry, the number of organic farmers is growing by about 12 percent per year and now stands at more than 12,000 nationwide (source).
Organic Farming in the U.S. Today
The USDA's Economic Research Service reports that in 2003, the latest year for which data are available, farmers in 49 states used organic production methods and third-party organic certification services on 2.2 million acres out of a total of 828 million acres of farmland. Approximately two-thirds of the certified U.S. organic farmland was used for crops, and one-third was used as pasture.
Large farms, mostly located in the Midwest and West, produced processed tomatoes, organic wine grapes and other high-value crops on a commercial scale, whereas numerous small farms, concentrated in the Northeast, specialized in mixed vegetable production for direct marketing to consumers and restaurants.
While organic food can be found throughout the country, California was the leader in production of organic fruits and vegetables in 2003, with Washington and Oregon not far behind. Farmers and ranchers in 30 states raised a small number of certified organic cows, hogs and sheep. Wisconsin, California and New York were the top producers of organic dairy cows. The number of certified organic livestock increased more than fivefold from 1997 to 2003.
Beginning October 21, 2002, all farms and handling operations selling organic agricultural products worth more than $5,000 a year must be certified by a state or private agency accredited by the USDA. Organic farmers are, among other things, required to:
have an Organic Systems Plan (OSP) describing how their operation will achieve, document and sustain compliance with applicable regulations
maintain records concerning the production and handling of agricultural products that are sold, labeled or represented as organic
submit to audits and evaluations conducted by accredited certifying agents
have distinct, defined boundaries and buffer zones to prevent the unintended application of a prohibited substance to land under organic management (The national standards do not specify specific dimensions for buffer zones, but leaves the determination of their size to the organic producer and the certifying agent on a case-by-case basis.)
use organic seeds when commercially available
minimize soil erosion; implement crop rotations; and prevent contamination of crops, soil and water by plant and animal nutrients, pathogenic organisms, heavy metals or residues of prohibited substances
have had no prohibited substances applied to their land for at least three years prior to harvest
What is Organic Food?
Organic farming was among the fastest growing segments of U.S. agriculture during the 1990s. The value of retail sales of organic food was estimated to be more than $20 billion in 2005. And, according to the Food Marketing Institute, more than half of Americans now buy organic food at least once a month. Why is organic food becoming so popular?
In D ecember 2000, the National Organic Standards Board of the U.S. Department of Agriculture (USDA) established a national standard for the term "organic." Organic food, defined by how it cannot be made rather than how it can be made, must be produced without the use of sewer-sludge fertilizers, most synthetic fertilizers and pesticides, genetic engineering (biotechnology), growth hormones, irradiation and antibiotics. A variety of agricultural products can be produced organically, including produce, grains, meat, dairy, eggs, and processed food products.
"Organic" does not mean "natural." There is no legal definition as to what constitutes a "natural" food. However, the food industry uses the term "natural" to indicate that a food has been minimally processed and is preservative-free. Natural foods can include organic foods, but not all natural foods are organic. Only foods labeled "organic" have been certified as meeting USDA organic standards.
In D ecember 2000, the National Organic Standards Board of the U.S. Department of Agriculture (USDA) established a national standard for the term "organic." Organic food, defined by how it cannot be made rather than how it can be made, must be produced without the use of sewer-sludge fertilizers, most synthetic fertilizers and pesticides, genetic engineering (biotechnology), growth hormones, irradiation and antibiotics. A variety of agricultural products can be produced organically, including produce, grains, meat, dairy, eggs, and processed food products.
"Organic" does not mean "natural." There is no legal definition as to what constitutes a "natural" food. However, the food industry uses the term "natural" to indicate that a food has been minimally processed and is preservative-free. Natural foods can include organic foods, but not all natural foods are organic. Only foods labeled "organic" have been certified as meeting USDA organic standards.
Monday, September 21, 2009
Bioherbisida; antara ada dan tiada
oleh : Ikhsan hasibuan, MSc
email: ikhsan.hasibuan@gmail.com
Bioherbisida pertama kali diperkenalkan dalam dunia pertanian pada tahun 1970an (charudattan dan dinoor, 2000). Namun, sejak saat itu hingga sekarang bioherbisida tidak pernah sukses menjalankan misinya sebagai herbisida. Dalam pertanian organik pun, bioherbisida bukan menjadi pilihan utama.
Kegagalan bioherbisida di pasaran saprodi juga karena rendahnya efikasi bioherbisida dalam membasmi gulma.
Ini adalah PR besar bagi orang-orang yang tertarik dalam ilmu gulma.
Memang selama ini banyak ahli yang menyelidiki allelopathi sebagai herbisida botani, tapi masih dalam tarap ilmu dasar belum kepada penelitian untuk kepentingan komersil.
Beberapa penelitian bioherbisida terbukti sukses dalam skala laboratorium, seperti penggunaan virus untuk membunuh gulma tertentu, tetapi saat uji coba di lapangan terbuka hasilnya sangat labil tergantung pada cuaca, temperatur, angin, air tanah, dll.
Ketidakstabilan inilah yang membuat hasil penelitian bioherbisida tidak bisa diterapkan di lapangan apalagi untuk dikomersilkan dipasaran, resikonya masih besar.
email: ikhsan.hasibuan@gmail.com
Bioherbisida pertama kali diperkenalkan dalam dunia pertanian pada tahun 1970an (charudattan dan dinoor, 2000). Namun, sejak saat itu hingga sekarang bioherbisida tidak pernah sukses menjalankan misinya sebagai herbisida. Dalam pertanian organik pun, bioherbisida bukan menjadi pilihan utama.
Kegagalan bioherbisida di pasaran saprodi juga karena rendahnya efikasi bioherbisida dalam membasmi gulma.
Ini adalah PR besar bagi orang-orang yang tertarik dalam ilmu gulma.
Memang selama ini banyak ahli yang menyelidiki allelopathi sebagai herbisida botani, tapi masih dalam tarap ilmu dasar belum kepada penelitian untuk kepentingan komersil.
Beberapa penelitian bioherbisida terbukti sukses dalam skala laboratorium, seperti penggunaan virus untuk membunuh gulma tertentu, tetapi saat uji coba di lapangan terbuka hasilnya sangat labil tergantung pada cuaca, temperatur, angin, air tanah, dll.
Ketidakstabilan inilah yang membuat hasil penelitian bioherbisida tidak bisa diterapkan di lapangan apalagi untuk dikomersilkan dipasaran, resikonya masih besar.
Sunday, September 20, 2009
Prinsip-prinsip Pertanian Biodinamik
oleh :Ikhsan Hasibuan, MSc
email: ikhsan.hasibuan@gmail.com
Pertanian biodinamik adalah pertanian organik plus. dalam sistem ini tidak hanya mengharamkan penggunaan bahan kimia tetapi juga memberdayakan organisme hidup sebagai bagian dari produksi tani.
Jerman adalah negara di mana pertanian biodinamik banyak diusahakan dewasa ini.
Adapun prinsip-prinsip pertanian biodinamik yaitu:
1. Melibatkan organisme hidup dalam produksi tanaman dan ternak
2. Dalam suatu lahan pertanian selalu diusahakan tanaman dan ternak dalam suatu siklus yang saling menguntungkan. Tanaman mendapat hara dari kotoran ternak, ternak mendapat makananan dari tanaman.
3. Selalu berusaha mengurangi hal-hal yang bisa menjadi penyebab masalah ketimbang mengobati masalah yang terjadi. mencegah adalah prioritas utama.
4. Menghasilkan produk yang lebih berkualitas dan lebih sehat. Jumlah bukanlah prioritas utama.
5. pemilihan jenis tanaman mengikuti perkembangan pasar dan nilai ekonominya.
6. pemilihan jenis tanaman sangat dipengaruhi oleh kualitas petani dan tenaga kerja yang tersedia.
7. Kesadaran lingkungan adalah hal yang sangat penting.
8. Kualitas tanah selalu diperhatikan dan jadi prioritas utama
9. penggunaan kapur pertanian dibolehkan dalam penggunaan terbatas
10. Pengusahaan penanaman berbagai jenis varietas/jenis komoditi tanaman dan ternak untuk mengurangi kegagalan panen.
11. Rotasi tanaman adalah hal yang wajib.
12. Kotoran ternak harus dikelola sebaik mungkin sebagai sumber hara tanah.
13. Percaya bahwa ada hubungan interaksi antara tanaman, hara, air, energi dan organisme yang terlibat lainnya dimana hubungan ini mempengaruhi kualitas produk yang dihasilkan.
14. jenis atau varitas yang dipilih adalah jenis lokal yang sudah terbukti adaftif dengan lingkungan tersebut sehingga bisa lebih menjamin ketahanan terhadap hama dan penyakit.
15. Percaya bahwa waktu penanaman sangat mempengaruhi keberhasilan usaha tani. Saat tanam biasanya dipercaya pada saat bulan berumur setengah. sekitar tanggal 7-8 kalender arab.
email: ikhsan.hasibuan@gmail.com
Pertanian biodinamik adalah pertanian organik plus. dalam sistem ini tidak hanya mengharamkan penggunaan bahan kimia tetapi juga memberdayakan organisme hidup sebagai bagian dari produksi tani.
Jerman adalah negara di mana pertanian biodinamik banyak diusahakan dewasa ini.
Adapun prinsip-prinsip pertanian biodinamik yaitu:
1. Melibatkan organisme hidup dalam produksi tanaman dan ternak
2. Dalam suatu lahan pertanian selalu diusahakan tanaman dan ternak dalam suatu siklus yang saling menguntungkan. Tanaman mendapat hara dari kotoran ternak, ternak mendapat makananan dari tanaman.
3. Selalu berusaha mengurangi hal-hal yang bisa menjadi penyebab masalah ketimbang mengobati masalah yang terjadi. mencegah adalah prioritas utama.
4. Menghasilkan produk yang lebih berkualitas dan lebih sehat. Jumlah bukanlah prioritas utama.
5. pemilihan jenis tanaman mengikuti perkembangan pasar dan nilai ekonominya.
6. pemilihan jenis tanaman sangat dipengaruhi oleh kualitas petani dan tenaga kerja yang tersedia.
7. Kesadaran lingkungan adalah hal yang sangat penting.
8. Kualitas tanah selalu diperhatikan dan jadi prioritas utama
9. penggunaan kapur pertanian dibolehkan dalam penggunaan terbatas
10. Pengusahaan penanaman berbagai jenis varietas/jenis komoditi tanaman dan ternak untuk mengurangi kegagalan panen.
11. Rotasi tanaman adalah hal yang wajib.
12. Kotoran ternak harus dikelola sebaik mungkin sebagai sumber hara tanah.
13. Percaya bahwa ada hubungan interaksi antara tanaman, hara, air, energi dan organisme yang terlibat lainnya dimana hubungan ini mempengaruhi kualitas produk yang dihasilkan.
14. jenis atau varitas yang dipilih adalah jenis lokal yang sudah terbukti adaftif dengan lingkungan tersebut sehingga bisa lebih menjamin ketahanan terhadap hama dan penyakit.
15. Percaya bahwa waktu penanaman sangat mempengaruhi keberhasilan usaha tani. Saat tanam biasanya dipercaya pada saat bulan berumur setengah. sekitar tanggal 7-8 kalender arab.
Pengolahan Tanah Minimal
oleh: ikhsan hasibuan MSc
email: ikhsan.hasibuan@gmail.com
Pengolahan tanah sangat sulit dipisahkan dalam pertanian organik. Gulma adalah salah satu penyebabnya. Karena penggunaan herbisida dilarang dalam pertanian organik, maka pengolah gulma secara mekanik adalah alternatif yang banyak dilaksanakan, yaitu dengan mencangkul atau mengolah tanah untuk mematikan gulma.
Pengolahan tanah memang membantu memperbaiki struktur dan aerasi tanah, juga membunuh bibit penyakit di dalam tanah. Namun pengolahan tanah perlu dicermati karena bisa menimbulkan banyak masalah antara lain:
1. rusaknya profil tanah
ketika tanah diolah, maka lapisan tanah yang kayak hara akan berpindah dan bercampur dengan lapisan tanah yang lebih dalam. Hal ini bisa menciptakan lapisan keras yang bisa menggangu penetrasi air dan akar ke dalam tanah.
2. perubahan pola dranase tanah
3. rusakanya perakaran tanaman
4. penggunaan mesin pertanian bisa menyebabkan pemadatan tanah
5. pengolahan tanah dapat merangsang perkecambahan benih gulma
6. pengolahan tanah menyebabkan biji gulma tersimpan di dalam tanah yg dapat berkecambah bila tanah diolah kembali.
7. Hilangnya lapisan tanah karena erosi utamanya karena air.
email: ikhsan.hasibuan@gmail.com
Pengolahan tanah sangat sulit dipisahkan dalam pertanian organik. Gulma adalah salah satu penyebabnya. Karena penggunaan herbisida dilarang dalam pertanian organik, maka pengolah gulma secara mekanik adalah alternatif yang banyak dilaksanakan, yaitu dengan mencangkul atau mengolah tanah untuk mematikan gulma.
Pengolahan tanah memang membantu memperbaiki struktur dan aerasi tanah, juga membunuh bibit penyakit di dalam tanah. Namun pengolahan tanah perlu dicermati karena bisa menimbulkan banyak masalah antara lain:
1. rusaknya profil tanah
ketika tanah diolah, maka lapisan tanah yang kayak hara akan berpindah dan bercampur dengan lapisan tanah yang lebih dalam. Hal ini bisa menciptakan lapisan keras yang bisa menggangu penetrasi air dan akar ke dalam tanah.
2. perubahan pola dranase tanah
3. rusakanya perakaran tanaman
4. penggunaan mesin pertanian bisa menyebabkan pemadatan tanah
5. pengolahan tanah dapat merangsang perkecambahan benih gulma
6. pengolahan tanah menyebabkan biji gulma tersimpan di dalam tanah yg dapat berkecambah bila tanah diolah kembali.
7. Hilangnya lapisan tanah karena erosi utamanya karena air.
Jenis Sistem Pertanian dalam Konsep Pertanian Berkelanjutan
oleh: Ikhsan Hasibuan, MSc.
Ada beberapa sistem pertanian yang termasuk dalam lingkup pertanian berkelanjutan (sustaniable agriculture) yaitu:
1. Sistem pertanian berinput rendah (low input farming system)
Sistem ini bertolak dari fakta bahwa kerusakan lingkungan disebabkan oleh banyaknya jumlah input yang digunakan petani. Juga karena tingginya biaya produksi pertanian. Dengan sistem ini petani menggunakan seminimal mungkin jumlah input (pupuk, pestisida, bahan bakar, tenaga kerja, uang) sehingga biaya produksi pun dapat ditekan sekecil mungkin. Demikian juga dengan efek negatif bahan-bahan input tersebut ke lingkungan menjadi lebih kecil.
2. Sistem pertanian regenerative
Prinsip dalam sistem ini adalah memberikan kesempatan pada lahan untuk meregenarasi (memperbaiki) dirinya sendiri setiap selesai panen.
Cara yang digunakan adalah dengan menambahkan pupuk kompos, pupuk kandang, pupuk hijau ke tanah setiap selesai panen.
Sistem ini mendukung sistem pertanian low input (point 1 diatas). dengan penambahan pupuk organik setelah panen, maka kesediaan hara tanah lebih banyak dan petani hanya perlu memberikan input tambahan yang diperlukan saja.
3. Sistem Pertanian biodynamic
Sistem ini masih banyak diterapkan oleh petani-petani di Jerman. Sepengalaman saya, sistem ini adalah sistem yang paling berat, paling rumit, paling butuh banyak ilmu pengetahuan dan skill, namun sangat ramah lingkungan dan produknya pun sangat sangat sehat. Tingkatannya adalah paling tinggi diantar semua jenis pertanian ramah lingkungan bahkan diatas sistem pertanian organik.
Prinsip dalam pertanian ini adalah memobilisasi mekanisme biologis tanah. Petani bekerja sama dengan organisme tanah misalnya bakteri dan cacing tanah yang bekerja memecah bahan organik menjadi unsur hara yang berguna dan tersedia bagi tanaman.
Sistem ini sama sekali tidak menggunakan bahan kimia apapun.
4. Sistem pertanian organic.
Prinsip dalam sistem ini adalah mengharamkan penggunaan bahan kimia apapun jenisnya mulai dari pemilihan benih sampai pasca panen. Di Eropa, sistem pertanian organik adalah sistem yang paling cepat pertumbuhannya dewasa ini karena sistem ini didukung oleh pemerintah dan universitas-universitas utama Eropa. Demikian juga dengan rakyat Eropa yang makin sadar kesehatan dan lingkungan.
Di Indonesia sendiri, dalam pengamatan saya sistem ini sangat lambat pertumbuhannya. Sikap pemerintah yang menganaktirikan pertanian adalah faktor utamanya selain kemampuan daya beli masyarakat yang masih tergolong rendah. Namun faktanya sejumlah supermarket besar mengimpor produk organik dari negara luar seperti australia, jepang, dll. Ini menunjukkan bukti bahwa pasar organik Indonesia masih terbuka.
5. Sistem pertanian Konservasi
Prinsipnya adalah mengkonservasi sumberdaya yang telah tersedia di lahan pertanian misalnya peningkatan sumber daya saluran air, sudut kemiringan tanah, kontur, ketebalan topsoil agar senantiasa ditingkatkan kualitasnya.
6. Hidroponic
Yaitu sistem pertanian yang memisahkan tanah dari tanaman. Sistem ini mengontrol sepenuhnya pertumbuhan tanaman baik dari segi hara, suhu, cahaya dll. Hidroponik bukan sistem pertanian yang alami, karenanya sistem ini diharamkan dalam sistem pertanian organik. Keuntungan sistem ini adalah penghematan dalam luas lahan dan penggunaan pestisida. Namun dibutuhkan lebih banyak nutrient, tenaga kerja, energi dan biaya. Sistem ini adalah penyumbang kerusakan lingkungan terbesar dibanding sistem pertanian lainnya karena penggunaan energy untuk menghangatkan/mendinginkan ruangan.
7. Polikultur (polycultures)
Polikultur adalah lawan dari sistem pertanian monokultur. sistem ini muncul karena akibat negatit penerapan monokultur misalnya meledaknya hama dan penyakit hingga menyebakan kegagalan panen total.
dalam sistem polikultur, petani mengusahakan banyak jenis dan varitas baik tanaman maupun ternak.
Terima kasih
pertanyaan, kritik dan saran yang serius silahkan kirim email ke:
ikhsan.hasibuan@gmail.com
Ada beberapa sistem pertanian yang termasuk dalam lingkup pertanian berkelanjutan (sustaniable agriculture) yaitu:
1. Sistem pertanian berinput rendah (low input farming system)
Sistem ini bertolak dari fakta bahwa kerusakan lingkungan disebabkan oleh banyaknya jumlah input yang digunakan petani. Juga karena tingginya biaya produksi pertanian. Dengan sistem ini petani menggunakan seminimal mungkin jumlah input (pupuk, pestisida, bahan bakar, tenaga kerja, uang) sehingga biaya produksi pun dapat ditekan sekecil mungkin. Demikian juga dengan efek negatif bahan-bahan input tersebut ke lingkungan menjadi lebih kecil.
2. Sistem pertanian regenerative
Prinsip dalam sistem ini adalah memberikan kesempatan pada lahan untuk meregenarasi (memperbaiki) dirinya sendiri setiap selesai panen.
Cara yang digunakan adalah dengan menambahkan pupuk kompos, pupuk kandang, pupuk hijau ke tanah setiap selesai panen.
Sistem ini mendukung sistem pertanian low input (point 1 diatas). dengan penambahan pupuk organik setelah panen, maka kesediaan hara tanah lebih banyak dan petani hanya perlu memberikan input tambahan yang diperlukan saja.
3. Sistem Pertanian biodynamic
Sistem ini masih banyak diterapkan oleh petani-petani di Jerman. Sepengalaman saya, sistem ini adalah sistem yang paling berat, paling rumit, paling butuh banyak ilmu pengetahuan dan skill, namun sangat ramah lingkungan dan produknya pun sangat sangat sehat. Tingkatannya adalah paling tinggi diantar semua jenis pertanian ramah lingkungan bahkan diatas sistem pertanian organik.
Prinsip dalam pertanian ini adalah memobilisasi mekanisme biologis tanah. Petani bekerja sama dengan organisme tanah misalnya bakteri dan cacing tanah yang bekerja memecah bahan organik menjadi unsur hara yang berguna dan tersedia bagi tanaman.
Sistem ini sama sekali tidak menggunakan bahan kimia apapun.
4. Sistem pertanian organic.
Prinsip dalam sistem ini adalah mengharamkan penggunaan bahan kimia apapun jenisnya mulai dari pemilihan benih sampai pasca panen. Di Eropa, sistem pertanian organik adalah sistem yang paling cepat pertumbuhannya dewasa ini karena sistem ini didukung oleh pemerintah dan universitas-universitas utama Eropa. Demikian juga dengan rakyat Eropa yang makin sadar kesehatan dan lingkungan.
Di Indonesia sendiri, dalam pengamatan saya sistem ini sangat lambat pertumbuhannya. Sikap pemerintah yang menganaktirikan pertanian adalah faktor utamanya selain kemampuan daya beli masyarakat yang masih tergolong rendah. Namun faktanya sejumlah supermarket besar mengimpor produk organik dari negara luar seperti australia, jepang, dll. Ini menunjukkan bukti bahwa pasar organik Indonesia masih terbuka.
5. Sistem pertanian Konservasi
Prinsipnya adalah mengkonservasi sumberdaya yang telah tersedia di lahan pertanian misalnya peningkatan sumber daya saluran air, sudut kemiringan tanah, kontur, ketebalan topsoil agar senantiasa ditingkatkan kualitasnya.
6. Hidroponic
Yaitu sistem pertanian yang memisahkan tanah dari tanaman. Sistem ini mengontrol sepenuhnya pertumbuhan tanaman baik dari segi hara, suhu, cahaya dll. Hidroponik bukan sistem pertanian yang alami, karenanya sistem ini diharamkan dalam sistem pertanian organik. Keuntungan sistem ini adalah penghematan dalam luas lahan dan penggunaan pestisida. Namun dibutuhkan lebih banyak nutrient, tenaga kerja, energi dan biaya. Sistem ini adalah penyumbang kerusakan lingkungan terbesar dibanding sistem pertanian lainnya karena penggunaan energy untuk menghangatkan/mendinginkan ruangan.
7. Polikultur (polycultures)
Polikultur adalah lawan dari sistem pertanian monokultur. sistem ini muncul karena akibat negatit penerapan monokultur misalnya meledaknya hama dan penyakit hingga menyebakan kegagalan panen total.
dalam sistem polikultur, petani mengusahakan banyak jenis dan varitas baik tanaman maupun ternak.
Terima kasih
pertanyaan, kritik dan saran yang serius silahkan kirim email ke:
ikhsan.hasibuan@gmail.com
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