This type of agriculture is the implementation of ancestral agroecological techniques to promote water conservation through minimal tillage and green roof crops during the dry season; the use of compost, manure, ashes, vermiculture and biofertilizers, which supply organic matter to the soil; Crop rotations, plant associations, strip crops, agroforestry (trees, crops and animals) and legume-based intercropping achieve nutrient recycling, biopreparations are natural and inexpensive ways (the small-scale producer can do it, without buying ) for the natural prevention and control of pests and diseases.
These products are used for self-consumption and what remains can be bartered locally to neighbors or in exchange of knowledge. For this model to work, you must have public will.
We have to continue producing, but without harming the environment and our health, the current model with large-scale pesticides is doing a lot of damage to the planet and therefore to all of us who inhabit it, for this reason we must massify this alternative for conservation of agrarian landscapes and especially human, animal, and plant life and to protect our water is for this reason that we must take endogenous resources and peasant knowledge as a basis, without renouncing scientific and technical advances.
Agroecology has as its main objective the sustainability of the entire agri-food system (production, transformation, distribution and consumption) from the ecological, economic and social point of view.
The basis to fulfill this objective is found in the management of agrosystems under agroecological principles and norms and in short commercialization circuits, rescuing and revaluing the knowledge and techniques used by the farmer in the management of agrosystems, with a participatory approach. , multidisciplinary and systemic, where modern knowledge and the traditional increase in the diversity of crops and animals within the agrosystem converge.
To adapt the recycling of material to existing needs and minimize economic, environmental and biological risks, improve the natural resource base through the conservation and optimal use of water and soil, promote the social organization of farmers, both in the sense of production and commercialization, as in demanding aspects, to participate in political decision-making based on local needs.
In conclusion we can say that agroecology is also committed to the multifunctionality of the territory, as a complement to agricultural activity, based on alternative tourism (agrotourism, ecotourism, gastronomic tourism) and as conservators of the natural heritage.
In recent years, the concepts of sustainability and sustainability have begun to be given greater importance, being included in the agendas and in the different government projects that aim towards greater care of the environment, with the application of subsidies and incentives to the development of energy clean to be applied to different fields of the economy and industry, among other fields of application.
From this last technique, also known as Traditional Agriculture because it is considered as the one used prior to technological advances (used since ancient times) is that the discipline known as agroecology emerges, which starts in the mid-20th century (having a greater boom in the 60s) and that seeks fundamentally to take care of the soil.
One of the ways by which we can recognize this technique is based on the fact that technology is not applied to obtain a greater harvest, as in the case of pest control, the uncontrolled use of synthetic fertilizers or various products of synthetic origin, using only what nature makes available to us.
Agroecology is considered then as a science whose field of application is natural agriculture, with all the possible techniques that can be obtained from what are known as organic foods, which have a proven superior quality than those obtained by conventional means, offering a greater amount of nutrients and vitamins, in addition to an appreciable better flavor.
In this way, not only is greater care of the soil achieved, but it is also a benefit for our body, being able to achieve the nutritional values that we require daily, having the need to ingest a lesser amount, because they are in higher concentration.