The role of organic and conventional practices in vegetable production: A comparative review

This comparative analysis appraises conventional and organic vegetable production systems, focusing on agronomic performance, food quality, environmental impact and economic viability. Organic farming improves soil organic carbon (SOC), microbial biomass carbon (MBC), and overall biodiversity through the application of natural inputs, crop rotations, and integrated pest control. These cultural practices improve long-term soil health, improve nitrogen cycling, and ecosystem resilience. However, organic cultivated vegetable yields are generally 10-33% lower than those of conventional farming systems. Adoption of disease-resistant cultivars and adaptive management practices can narrow the yield gap. Typically, organically grown vegetables exhibit lower nitrate and heavy metal residues, alongside elevated concentrations of vitamin C, antioxidants, phenolics, and dry matter. The researchers also confirmed that organically produced vegetables have longer postharvest shelf life than conventionally produced ones. The ever-increasing demand for organic vegetables ensures the premium pricing that makes organic farming increasingly viable, despite higher labour costs. In contrast, conventional vegetable farming achieves higher and more stable yields but raises concerns regarding environmental degradation, biodiversity loss, and chemical runoff; furthermore, it increases human health concerns. Life Cycle Assessment (LCA) reveals that organic vegetable production systems tend to exhibit reduced environmental impacts per unit of cultivated area; however, these benefits are less significant when normalized to crop yield, indicating lower efficiency per unit of output. This review advocates for integrated approaches such as conservation tillage, precision irrigation, and IPM to foster climate-resilient, sustainable vegetable production.