Organic agriculture makes a unique contribution to food sufficiency by developing, testing and retaining in actual practice ways of producing food which are capable of adding to local food sufficiency, also called CFS -"Community Food Security," a sufficiency that is secured when food is locally grown and with cultural practices with less short-term dependency on distant and/or interruptible resources.

Utilizing both traditional and scientific knowledge, organic agriculture is... a holistic production system that excludes the use of synthetic fertilizers and pesticides, veterinary drugs, genetically modified seeds and breeds preservatives, additives and irradiation. It promotes agro-ecosystem health, including biodiversity and soil biological activity.

Organic foods are distinguished from non-organic foods by the methods used in their production and processing, rather than by observable or testable characteristics. Although there is no single international organic production regulation, all generally accepted organic rules prohibit use of synthetic fertilizers, pesticides, growth regulators, and livestock feed additives, and require long-term soil management, emphasis on animal welfare, and extensive record keeping and planning.

• Use of organic materials to maintain and enrich organic matter and soil nutrients.
• Rotation of crops with Nitrogen-fixing plants.
• Pest-resistant plant varieties.
• Soil management techniques viz., mulching.
• Cropping systems like inter-cropping/agro-forestry.
• Animal welfare and water management.
• Manual and mechanical wedding procedures.

Mission
Through organic agriculture our farmers learn healthy, sustainable farming practices, and are regaining the wisdom of their agricultural heritage. It enriches the soil season by season. It also increases the long-term yield, nutrient value and potency of their crops. It allows for a naturally clean water supply, and provides overall richness, health and well-being of their families, livestock, farmlands and communities.