Why Natural Farming
The Advantages of Naturally Grown Vegetables
Differences between naturally grown and conventionally grown vegetables
|Type of Farming||Fertilizer||Agricultural Chemicals|
a. "From evaluation by weight to evaluation by quality"
b. "From accelerated cultivation to natural growing period"
Increase nutritional value with natural materials.
No pesticides to reduce pest infestation
Fertilizer/ pesticide-free tomatoes
The procedure of natural cultivation
Condition before cultivation
Mowing the grass by hand (no herbicide used)
Spreading waste fungus beds (nursery beds after harvesting mushrooms)
Stone removal and plowing by tractor
No fertilizers or pesticides were used.
Why Natural Farming?
As can be seen from statistical changes over the past 70 years, the vital nutritional value of vegetables is rapidly declining.
This is the result of conventional cultivation using pesticides, chemical fertilizers, and hybrid seeds (F1 seeds).
Before the widespread use of chemical fertilizers and pesticides, most farmers used natural ingredients to grow vegetables. The vegetables were nutritious and safe.
Today, mainstream conventional farming emphasizes growth promotion, standardization of harvested vegetables, and mass production. This is the "industrialization of agriculture. Nutritional value is second.
Key points of naturally grown vegetables
Prioritize the growth of vegetables by their own power.
Harvest time and growth speed are unique to each vegetable.
Longer lasting and less prone to damage
Much higher nutritional value
Natural materials needed for natural cultivation
1. Waste fungus beds (sawn wood after harvest mushroom)
2. Soil fungus (can be collected from the forest)
4. Fallen leaves, bamboo powder, etc.
5. Fixed seeds (traditional seeds)*.
*Fixed seeds are seeds that can be harvested from cultivated vegetables, making it possible to grow vegetables that are suited to the local climate.
F1 seeds, which are crosses of different species, grow faster and can be homogenized, but their nutritional value is drastically reduced.
At our farm fields, we repeatedly cultivate and harvest F1 varieties of vegetables to make them as suitable for the climate and climate as possible.
Our Momotaro (usually an F1 variety) is a fixed variety that we grow ourselves.