Agriculture is the cultivation of plants, fungi, animals and other forms of life for humanity’s basic needs, such as food, medicine, fiber, biofuel, and shelter. Agricultural science is the discipline dedicated to understanding and practicing Agriculture. Agricultural science addresses the exact, natural, economic and social parameters involved in production techniques, improving quality and quantity of agricultural products, developing new ecofriendly pesticides, creating new irrigation technologies, and developing processed products from raw materials. Agricultural biotechnology is a part of agricultural science that focuses on scientific tools and techniques, like genetic engineering, molecular markers and diagnostics, vaccines, tissue culture etc., to alter, transform or develop plants, animals, and microorganisms.

Currently, agricultural science’s main priority is to supply the world’s population with basic agricultural needs, all the while minimizing the biosafety problems that cause paramount adverse effects on the environment and human health. Nevertheless, the uses of huge amounts of pesticides, fungicides, chemicals, fertilizers, antibiotics and the like have caused serious concern and popular uproar for human health and the environment.

As a result, consumers of agricultural products are becoming increasingly aware of the healthfulness and quality of their food. The organic retail market, including food and non-food products, reached a total revenue of $39.1 billion in 2014, which is an 11.3% increase from the previous year. Additionally, the organic market is becoming less of a “specialty” category as more people from diverse political, ethnic, and geographic backgrounds are now opting for healthier and organic food alternatives. With this rise in food health awareness and environmentally friendly methods of production, the demand on Agricultural Science to cultivate higher quality food is high. However, there are many challenges associated with the cost and logistics of organic farming, such as the amount of production and the increasing prevalence of pests attack, disease and soil fertility. Such problems make organic agriculture more difficult and high risk, as well as low in production and high in cost.

However, biofield energy is currently undertaking a prominent role in the arena of agricultural science and production. Biofield energy is an energetic matrix that surrounds living forms. Science has already established that electrical currents coexist along with the magnetic field inside and outside the human body. A biofield of energy occurs as a cumulative effect, in which a human body has a relative amount of influence on external surroundings. Mr. Mahendra Trivedi has been able to uniquely potetnize the capabilities of biofield energy and apply it to transform the various characteristics of living and non-living things through the intention of his thoughts. This unique biofield treatment model is called The Trivedi Effect^®. Moreover, it has been reported over the past decade that this form of biofield treatment has been able to impact and enhance the production and quality of various agriculture products, like grains: cowpea, peanut, horse gram, mustard, chick pea, maize; vegetables: okra, bottle gourd, sponge gourd, bitter gourd, tomato, carrot, soybean and lettuce; fruits: mango and blueberry; nuts: cashew; and a variety of other agriculture crops and herbal production: i.e. ginseng. The studies were carried out by treating the respective seeds, plants or trees with biofield energy for a few minutes with a group of untreated seeds, plants or trees to serve as a control group. The treated crops were cultivated without the introduction of fertilizers, pesticides, fungicides, or any other chemicals. The only provision given to the treated group of plants was water irrigation. Additionally, the control group underwent regular weeding procedures and received normal doses of fertilizer, chemicals, pesticides and fungicides as per the standards of normal agricultural production.

When it came to the harvesting period, the results were beyond comprehension. When compared to the control group, the treated seeds were found to have a 100% germination rate, even when they were planted in deep soil. Yield increased by up to 500% with an increased shelf life up to 1,000%. The chlorophyll a and b content in treated plants increased up to 30-100%. The survival rate of treated plants was greater than the untreated plant, with over 600% increased immunity. In addition, the treated seeds required less water irrigation and were 100% organic. Ginseng, which is known as a major U.S. cash crop, brought in a value of more than $89,000 extra per acre crop after receiving the biofield treatment. Perhaps even most notably, the biofield treatment not only altered the treated seeds, plants and trees, but it actually changed the quality of the soil composition. When scientists tested the properties of the soil, they found that the beneficial bacteria had increased by nine-fold, while the harmful bacteria decreased by six-fold. The biofield energy created an environment most suitable for plant life to grow and flourish in land that was originally found to be infertile and lacking in essential nutrients.

In conclusion, these findings confirm the tremendous impact of biofield energy in respect to the quality and quantity of 100% organic agricultural products, providing a healthier, environmentally beneficial, fast and cost-effective alternative to existing agricultural methods.