Сільське господарство та лісівництво

Amons Sergey – Candidate of Agricultural Sciences, Associate Professor, Associate Professor of the Department of Botany, Genetics and Plant Protection, Vinnytsia National Agrarian University (21008, Vinnytsia, 3, Soniachna Str., e-mail: sergeyamons@gmail.com ).

The article substantiates the relevance of research in the context of global trends in organic agriculture, analyzes the development of organic production in Ukraine and abroad, shows the main problems of domestic organic production. It has been noted that in recent decades, agriculture around the world has had an increasing negative impact on the environment than any other sector of the economy. This industry occupies huge areas, creating unstable landscapes. This destroys natural vegetation, including forests, disturbs water balance due to land reclamation, soil degradation is observed, groundwater and surface water are contaminated, and the fertile part of the soil is removed along with the crop. Research has shown that Ukraine has all the prerequisites for the development of organic production: favorable climatic conditions, fertile soils, low levels of mineral fertilizers and plant protection products, a significant market of potential consumers, innovative developments in agriculture, positive experience of organically oriented enterprises, and most importantly - in the world there is a growing demand for organic products. Factors that can influence the development of the organic market and increase interest in such products from buyers have been identified. The necessity of transition to organic agriculture and its compliance with the goals of sustainable development is proved. The author are offered the main directions of actions that will promote the development of the Ukrainian organic market, namely: promoting the development of agricultural land under organic farming through the development of farming and the formation of marketing infrastructure; development of the state policy in the field of formation of culture of food of the population; training of qualified personnel.

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