Agricultural farms take up around 60 per cent of all the land in Australia. Farming methods continue to evolve as producers adapt to changing climatic conditions, water shortages, consumer demands and the use of technology.
Organic and biodynamic farming systems have grown rapidly since the 1970s, as has the greater adoption of clean, green production methods and extension farming.
On the back of strong consumer demand, products once offered only through health food stores or food cooperatives in the 1970s are commonplace on the shelves of today’s supermarkets. Organic products now occupy prime shelf space in the big chain supermarkets and present export opportunities for Australian producers.
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Organic certification is not only for farming practices, processing methods as well as packaging and retailing is certified so the organic integrity is carried through from paddock to plate.
Certified Organic products are grown and processed without the use of synthetic chemicals, fertilisers, or genetically modified organisms.
Standards to achieve this are internationally recognised, and are assured through annual audits of all certified operators by an independent third party auditor.
Within Australia, the Australian Quarantine and Inspection Service (AQIS) is responsible for the organic inspection and certification system.
Biological Farmers of Australia hints about environmentally sustainable farming practices, and applying processes such as composting, anaerobic ponding, crop rotation and organic weed management.
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Summary of the Australian Organics Industry (PDF 1,096KB)
The most common organic product categories in Australia are fruit and nuts, vegetables, beef and cereals.
Biodynamic dairy B.-d Farm Paris Creek
The South Australian business has achieved many awards for its high-quality biodynamic dairy products.
