Classification of Bio-fertilizers and Healthy Eating

Abstract: Today, increasing agricultural production to meet the growing needs of an expanding population, have raised concerns about future food supply to the people. Contamination of water, soil, air and soil erosion, pest resistance to pesticides and chemical fertilizers led to the development of conservation farming industry and go back to the past. So healthy and clean production and thus healthy and happy human beings, we have no choice but organic farming, organic farming, the use of traditional knowledge and to reduce the use of pesticides and chemicals in agriculture and livestock production. The use of organic herbal products is closely tied to the health of the population. Due to increasing demand for consumer goods in the form of organic farming to farmers based on soil and environmental management is based on the growth of plants and trees, Such action is in the nutrition of plants and trees, the balance between the elements needed to eat and when they grow in soil too, does not require the use of poisons and pesticides. Nutrition and soil, natural fertilizers instead of chemical fertilizers such as dirt, leaves, algae and animals and biological fertilizers are used. Needed to combat the pests instead of pesticides used Chemical pesticides, biological methods such as bacteria or resistance to insects and pests in plantations, To be exploited in this type of agriculture and genetically modified seeds have been exposed to radiation is not used. Thus, the final product that reaches the consumer free of toxic residues and chemical and preservative will. On the other hand, the production of quality food products, biological fertilizer product that is not only consumers but also provides satisfaction guarantee is also their physical health. This article is based on biological fertilizers with a view to its role in human health and engages the community.

Reference: Rahimi, S., et al. Classification of bio-fertilizers and regulations and international standards in the field of agricultural production and healthy eating: review article. Journal of Applied Science and Agriculture 9(1): 1120-1122. Online: