One of the great advantages of agroecological production is that the vegetables are more nutritious and healthy, free from toxic chemical residues, and contribute to improving the quality of soil, water, and air. While artificial fertilizers have been used for the last 150 years, until the 1940s, practically all vegetables were grown organically.
After World War II, there was an incentive to make agricultural operations as productive as possible. The chemicals used in the war were applied to agriculture. Ammonium nitrate, used in military explosives, was added to the soil to increase nitrogen levels. DDT, which protected soldiers from mosquitoes transmitting typhoid fever, also began to be used in agriculture, destroying pest insects in crops.
Advances in chemical engineering created new products – 
herbicides, insecticides, and fungicides – which came with the promise of making agriculture easier and lands more productive. With the revolution brought about by machines and synthetic chemicals, “synthetic” agriculture became the norm. Although this increase in food production and economic gain was short-term, it had a long-term detrimental effect on the quality of soil, water, and air, as well as human and animal health.
The term “organic farming” was first used in 1940 in the book “Look to the Land” by Lord Northbourne.
Also in 1940, British botanist Sir Albert Howard published “An Agricultural Testament.” As an agricultural advisor in India, Sir Albert conceived a system of plant and animal production without using synthetic chemicals.
In 1943, Lady Eve Balfour published “The Living Soil” and in 1945 founded the “Soil Association,” which focused on the relationships between soil health and the health of plants, animals, and people. Lady Eve is credited with the modern organic movement in Great Britain. Conventional agriculture uses methods that increase yields in the first harvests but then depletes the soil. Synthetic fertilizers replace macronutrients, but trace minerals are not replaced; they pesticide beneficial microorganisms – necessary for maintaining soil health – along with organisms considered pests. Gradually, the soil structure is destroyed. Biological methods restore soil health by adding manure compost, creating a healthy nutrient balance. Healthy soil means quality vegetables; research has shown that organic vegetables contain higher amounts of certain vitamins and minerals, such as vitamin C.
The quality of water is threatened by fertilizers and pesticides that are washed away by runoff in both rural and urban areas.
In 1962, Rachel Carson’s book “Silent Spring” raised awareness of the devastating effects of DDT and other pesticides on human, animal, and environmental health.
In the UK today, the “Soil Association” reports the use of over 400 chemicals to kill insects, weeds 
and other pests. Pesticides have been linked to cancer, Parkinson’s disease, chronic fatigue, and many other illnesses. GMOs – genetically modified organisms – are created through the transfer of genes from one species to another. The most common are Bt corn and RR soybeans.
Although genetic engineering uses the pretext of disease-free crops and higher vitamin content in vegetables, we do not know the long-term consequences for human health and the environment in general from the release of plants created in this way. Agroecological production is a good business.
As people begin to understand the health and environmental benefits of naturally grown food, organic vegetables will be increasingly consumed. Organics are growing worldwide, with organic food sales rising at a rate of about 10 percent annually. Multinational companies like McDonald’s are selling organic dairy products in their European restaurants. How is agroecological production? This system takes into account all relationships of all living organisms and works in harmony with the cycles of nature.
Source: www.portalsaofrancisco.com.br