Abstract:
In recent years, the global discourse on food safety and security has increasingly focused on sustainable
agricultural practices (Berry et al., 2015; Ala and Ridwan, 2020). As the world’s population continues to rise,
with projections suggesting a global population of nearly nine billion by 2050, ensuring that everyone has
access to safe, nutritious, and sufficient food is a pressing challenge (Bahar et al., 2020; Oluwole et al., 2023).
In this context, organic agriculture, the use of biostimulants, and innovative fertilizer and stress management
practices emerge as pivotal elements in the pursuit of a more resilient and secure food system (Malik et al.,
2020; Sani and Yong, 2021).
Organic agriculture, which eschews synthetic chemicals in favor of natural processes and materials, has gained
significant traction globally (Tal, 2018). This approach aligns with growing consumer demand for healthier food
options and environmental sustainability (Jaeger et al., 2023). Organic farming emphasizes soil health,
biodiversity, and ecological balance, which collectively contribute to improved food safety and security
(Underwood et al., 2011; Gamage et al., 2023).
The benefits of organic agriculture are multifaceted. Firstly, it promotes soil health through the use of organic
fertilizers, compost, and crop rotations (Liu et al., 2024). Healthy soil is rich in organic matter, which enhances
its ability to retain water and nutrients, thereby increasing crop resilience to adverse weather conditions (Lal,
2020; Wolf et al., 2023). This is particularly crucial in the face of climate change, which is expected to bring
more frequent and severe droughts and floods. Secondly, organic farming reduces the risk of contamination
from harmful pesticides and synthetic fertilizers, ensuring that the food produced is safer for consumption
(Benbrook et al., 2021; Ramakrishnan et al., 2021). Studies have shown that organic produce generally contains
lower levels of pesticide residues compared to conventionally grown produce (Barański et al., 2014; Vigar et
al., 2019). This not only benefits consumers but also farm workers and the surrounding environment, reducing
exposure to toxic chemicals.
