Microbial Inoculants in Organic Vegetable Production: Current Perspective



Vegetable crops provide food and nutritional security to millions of people. They are rich in moisture and essential nutrients that make them susceptible to diseases and pests. To increase the productivity and to prevent disease and pest attack, a wide range of agrochemicals are applied to the crop which leave harmful residues in vegetables and consequently pollute the soil and groundwater. In the present situation, the growing awareness on consumption of contaminated food products and the ill effects of chemical farming on environment make people more concern for food quality and safety leading to more focus on organic vegetable production. Generally, organic farming avoids or largely excludes the use of synthetic fertilisers, pesticides, plant growth regulators, etc. but primarily rely upon biological cycle within the farming system. As a component of organic farming, microbial inoculants performs pivotal role in crop production through decomposition of organic residues, improving nutrient uptake and availability, mineralization, nutrient recycling, detoxification of organic and inorganic substances, supply of plant growth-promoting compound and suppression of disease and pest. Due to constantly diminishing biological wealth, utilisation of bioinoculants will be one of the promising alternatives as renewable resource for promoting organic vegetables. Here, an attempt has been made to highlight the potential microbial inoculants and their benefits in sustainable cultivation of organic vegetables.


Microbial inoculants Organic vegetables Biofertilisers Biocontrol agents Microbial decomposition 


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Copyright information

© Springer International Publishing AG 2017

Authors and Affiliations

  1. 1.Department of Vegetable and Spice CropsUttar Banga Krishi ViswavidyalayaPundibari, Cooch BeharIndia
  2. 2.Department of Plant PathologyUttar Banga Krishi ViswavidyalayaPundibari, Cooch BeharIndia

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