Missouri Alternatives Centers Bimonthly Electronic Newsletter 800-433-3704 AG OPPORTUNITIES Nov-Dec 1998 (Vol 9 No 3) * Small Farms * New Family Farms * Agricultural Alternatives Community Supported Agriculture (by Elizabeth Wiggins, MAC Intern) Our food system has changed from a regional one to a global one as technological advances permit us to transport food over great distances. Despite this global trend, a contrasting trend is becoming more and more popular to many individuals. An increasing number of people are wondering exactly where there food is grown, who grows it, how it is grown, and how safe the food is. To answer these questions, consumers are turning to the relatively new concept of Community Supported Agriculture (CSA.) Like its name implies, community supported agriculture is a partnership between consumers and local farmers. Members pay an annual membership fee to a local farmer to help cover the costs of running the farm. In return, the members are entitled to a share of the harvest produced from the farm. With this relationship, both consumers and producers benefit. Consumers are able to obtain safe, locally produced food from someone they know. Farmers benefit greatly from this relationship since the consumers are sharing the risk of the farm. If a portion of the harvest is destroyed due to a weather disaster, the consumers receive less food than if the harvest had been bountiful. Sharing the risk of a farm between several individuals is less financially risky to the farmer. In addition, farmers have their produce sold before it is even planted in a CSA. This greatly decreases time needed for marketing so that the farmer may devote more time growing the produce. One unique characteristic of this type of system is that no two CSAs are alike. The personality of the individuals involved influences how the CSA is run. Each CSA is styled to the individual community and the needs of the farmer. There are no rules as to how to run a CSA; the only requirement is that the farmer be creative in ideas for the growth and survival of the CSA. Most CSAs currently in operation are organic or practice sustainable farming. The type of produce provided by a CSA may vary from one to another, but they all provide the basic produce such as tomatoes, green beans, peppers, lettuce, cabbage, squash, carrots, potatoes, and corn. In addition to these basic items, most CSAs provide some other non-conventional and ethnic produce. This unconventional produce provides more variety for the consumer, but should only augment the harvest; consumers come to expect the basics with which they are familiar. Specialty items may also be provided that reflect the personality of the farmer. Such items include flowers, berries, nuts, honey, or other items produced on the farm. These items further increase the variety of the pick-ups for the consumers. One of the difficulties involved in operating a CSA is that there must be a continuous production of produce so consumers may obtain produce on a weekly basis. In addition to being continuous, the production must be varied. Consumers will not want a lot of cabbage for only a few weeks of the growing season. Instead, they prefer the produce spread out over the course of the season. This requires multiple plantings of the same crop. Extensive planning is necessary for the continual production of a variety of crops. The distribution site of the CSA must accommodate both the members and the farmer. Most members come to the farm and pick up their shares of the harvest. This provides a way by which the members can actually see the farm on which their food is grown. Farmers who live fairly far from the majority of the members, however, may drive in the shares of the harvest and set up distribution sites at centrally located areas for the members’ convenience. Having the members pick up their shares of the harvest is usually the easiest for the farmer. The shares may be delivered for those unable to pick up their shares, although an additional fee is usually required to cover the cost of delivery. The actual dividing of the harvest can be accomplished in a variety of ways, depending on the farmer’s liking. Some farmers like to bag the produce for the members, while others have posters describing how many of each item a member may take or how many pounds they are entitled to. One idea that is popular among CSAs is the concept of a take-it-or-leave-it pile in which members may leave any produce they do not care for in exchange for something they prefer. The pick-up times are when members are able to converse with the farmer. The farmer should take this opportunity to talk with the members to inform them of the farm’s progress. Because the farmer may not have the required time to talk to all of the members, many provide a small newsletter for the members at the pick-up site. This newsletter may tell the members what crops will be coming into season, what is happening on the farm, how to preserve or can the foods provided in the week’s pick-up, and recipes for foods in the pick-up. The recipes are especially useful for the more exotic crops provided since many people may have never cooked with them before. To help differentiate the CSA from a typical farmers’ market, many CSAs offer various activities on the farm for the members. These may include potluck suppers, hay rides, field days, and tours. In addition, gardens may be set up for the children of the members in which the produce is planted, cared for, and harvested by the children. Members may also be invited to help in the fields during peak harvest times. An agreement can be made in which members may help in the field for a set amount of time in exchange for additional produce. Some farmers find it useful to provide U-pick days for the members in which they may pick a certain labor-intensive crop. This may be especially useful for such crops as green beans and strawberries that require a lot of labor to harvest. These activities will provide both fun and education for the consumers since many of them may not have seen a working farm before. In addition, the members of the CSA will hopefully become a closer group, and will be more likely to renew their membership in the CSA in following years. Community supported agriculture provides a rewarding way in which both producers and consumers may benefit from a regional food system. Those interesting in forming a CSA should research and plan it well in advance. There are many resources available both on the Internet and in print that will give useful information. Can Eco-Labels Help Farmers Become More Sustainable? (reprinted from Southern Sustainable Farming #20, Fall 1998) Can environmental labels on food and other products help to change consumer buying patterns? The answer seems to be a resounding yes. A series of recent reports by the Hartman Group found that 52 percent of shoppers are influenced by environmental considerations. Of these "green" consumers: 86% believe there is a connection between the health of the environment and their own well being, 66% read point-of-purchase information and would appreciate more details on how food is grown, 67% would like to support good environmental stewardship on farms by purchasing food products that explain the growing practices used, and 63% said they would pay more for products which demonstrate a positive environmental impact. A wide variety of eco-labels have sprung up to take advantage of these environmental concerns. Some labels have a very comprehensive set of guidelines, like most of the organic labels; while others focus on only one or two specific aspects of sustainability, like "rBST free" or "dolphin safe." Many labels have gone beyond environmental claims, to include socially desirably goals such as local food security or fair labor practices. Some of the labels’ claims are independently verified by a third party while others are self-declarations. Eco-labeling programs have been started by consumer organizations, farmer groups, retailers, government agencies, or combinations of all the above. Examples of some programs include the IPM label used by the Wegman’s supermarket chain in New York state and administered by Cornell University; The Food Alliance’s seal of approval for farmers who reduce pesticides, conserve soil and water, and provide fair working conditions; the Core Values Program of integrated fruit production initiated by northeastern apple growers and Mothers and Others for a Livable Planet; and the organic program administered by the Texas Department of Agriculture. What is the Bottom Line for Farmers? Eco-labels are helping consumers identify and purchase sustainable agriculture products, but are they helping farmers become more sustainable? The answer to that question is a little more complicated. If the labeling programs increase market share for products that are grown using sustainable methods and/or increase profits for sustainable producers, then they probably are helping sustainable farmers stay in business and encouraging other farmers to convert to sustainable practices. But if they offer no economic or market incentives to farmers, then the labels are simply defining another market niche. For eco-labels to pull farmers toward sustainable practices and help them stay in business despite many obstacles, the labels need to: - command a price premium in the marketplace, and/or - expand market share for all products of sustainable agriculture (including organic), - be accepted by all levels of the market system (processors, distributors, retailers, etc...), - be understood and accepted by consumers with little or no confusion, - keep the costs associated with participating in programs reasonable, and - include support mechanisms (ie: technical assistance, farmer-to-farmer networks, cooperative marketing, etc...) for helping producers convert to ecological practices. Eco-labels hold great promise as marketing tools for sustainable agriculture, but still can be fine-tuned to make them more effective. Minor Crops From grapes to ginseng and from garlic to gooseberries, extension specialists at the Univ of MO are profiling about 40 minor crops grown in the state to document their value and best production practices. "Missouri produces a wide array of minor crops. Information about the culture of these crops is not well publicized," said George Smith, extension specialist in the MU Integrated Pest Management program. "This is especially important with an upcoming review of pesticides used for food crops mandated by the Food Quality Protection Act of 1996." Under this act, the Environmental Protection Agency must establish protocol for reassessing pesticide tolerances by Aug 1999. "We are an advocate for these producers. It is important to get an accurate picture on how specific pest problems are handled. It’s also crucial to get facts on how many acres are planted in each minor crop and how many growers there are," said Charlene Boyes, IPM extension associate. IPM specialists like Boyes are calling producers around the state asking them about production problems and solutions. "Some of this information is antidotal," she said. "Some growers of high value medicinal herbs are reluctant to give out information. Many growers just work out their own problems." Minor crops grown in Missouri include fruits, berries, nuts, vegetables and herbs. More commonly recognized minor crops include peaches, apples, black walnuts, blue berries, pecans, mushrooms and sunflowers. Lesser known are herb crops such as valerian, vervain, St Johnswort, goldenseal, yellowdock and burdock. Some of these crops require specific pest control means, including chemical pesticides that could possibly be banned by EPA. "The American Farm Bureau has made the Food Quality Act its number one priority this year," Smith said. "We can function as an advocate," Smith said, "when regulatory agencies make inquiries for retention and re-registration of pesticides essential for crop production." Both specialists need documented proof showing the importance of a minor crop in Missouri. "For this reason, it is crucial that growers and commodity groups provide us with actual pesticide use patterns when we ask for them to make this report complete," Smith said. "We can also provide producers with information on pest management." "We would like to hear from any growers who could provide us information on Missouri’s minor crops," said Boyes. The telephone number to call is (573) 882-4851. In The News In response to the recommendations of the Small Farms Commission, the USDA has created a new Council on Small Farms and a Small Farms Office within the agency. The office will identify additional opportunities for USDA involvement in small farms issues and develop a strategic plan and organization structure to integrate a small farm emphasis into USDA policies and programs. The council will assure coordination of the development of policy as it applies to small farms and the necessary follow-through to implement policy decisions. (Alternative Agriculture News, Nov 1988) Don't want to dip your produce in bleach to kill pathogenic bacteria, as health authorities suggest? Try vinegar instead. Researchers at the Univ of NE found that a two-stage dip into hydrogen peroxide and then a vinegar solution killed virtually all the Shigell, E Coli and Salmonella bacteria they had introduced onto the produce. Even the vinegar solution alone was effective at killing germs, said researcher Dianne Peters. She used a 5 minute dip of half vinegar, half water on commercial salad mix, and a taste panel found the flavor acceptable. The hydrogen peroxide caused the lettuce to turn brown if it was put back in the refrigerator. She doesn't see this treatment as a solution for salad mix growers worried about bacterial contamination of their product. But she suggest growers might like to tell their customers about it if you detect any fear of bacterial illness. (Growing for Market, Nov 1998) According to the Organic Farming Research Foundation, approximately 1% of the US Food supply is grown using organic methods. In 1996, this represented over $3.5 billion in retail sales. Over the past six years sales of organic products have shown an annual increase of at least 20%. For more information, see OFRF's new website: www.ofrf.org or call 831-426-6606. (Inquiry in Action, Oct 1998) Find daily wholesale produce, herb and flower prices on the Internet for free at the USDA web site: www.ams.usda.gov. Select market news, and terminal wholesale price reports. The prices quoted are the absolute least amount of money you should accept. For organic produce prices, your best bet is to find out the going price at a natural food store. Then divide by 1.4 to find out the wholesale price. (Growing for Market, Nov 1998) A new gel treatment invented by ARS scientists in MD has been licensed to a private firm, moving the product closer to helping beekeepers stop varroa mites. The mites cause economic losses for beekeepers, as well as for US farmers who depend on honey bees to pollinate $10 billion worth of crops. The struggle against the mites became more difficult once they began developing resistance to the standard control, fluvalineate. But ARS has now licensed a gel containing formic acid. In field tests, formic acid gel killed up to 84 per cent of varroa mites. It also killed 100 percent of tracheal mites. EPA approval is needed before selling the product to beekeepers. Beekeepers would simply place a small, sliced-open plastic bag of gel inside a beehive. The formic acid slowly evaporates, leaving a harmless residue. Contact Hachiro Shimanuki, USDA-ARS Bee Research Lab, Beltsville MD 301-504-8975, hshimanu@arrs.arsusda.gov The Organic Farming Research Foundation has published the results of the 1997 National Organic Farmers' Survey. The report is organized into eight topic areas: Organic Farming Research Priorities; Information Resources (usefulness of various sources); Products Grown and Marketed; Marketing; Organic Management Strategies (e.g. for pest control); Organic Production Supports, Constraints and Challenges; Organic Certification; and Farm Management and Demographics. To order a copy, contact OFRF at 831-426-6606 or email research@ofrf.org. The executive summary may be found at www.ofrf.org. (Inquiry in Action, Oct 98) To grow strawberries without methyl bromide, farmers can go back to the ancient practice of hydroponics. Agricultural Research Service scientists found that their hydroponic strawberry plants are as productive as plants grown in soil fumigated with methyl bromide. Strawberry growers world-wide fumigate soil with methyl bromide before planting to control soilborne insects, diseases and weeds. The chemical is essential to get high yield and high quality fruit. But it's been named an ozone depletor; production and use will be phased out in the future. So growers need an effective alternative. Otherwise, annual production of field-grown strawberries will be cut dramatically. Hydroponics is an option. From hydroponically-grown plants, scientists harvested fruit twice a week from Dec-May, the period when shipments of CA strawberries slow down. Fruit quality and taste were excellent. Foliage pests were controlled with natural agents. Initial setup costs for hydroponics farming are high. But growers may recoup them by producing a higher value product, increasing yields and spending less money on pests and diseases. Further study is needed on strawberry varieties. (The Great Lakes Vegetable Growers News, Dec 1998) In Print *Farms of Tomorrow Revisited: Community Supported Farms-Farm Supported Communities* by Trauger Groh & Steve McFadden. Explains how to start a CSA and descriptions of those that are successful. *CSA Farm Network: Volume I* and *CSA Farm Network: Volume II* Available from CSA Farm Network, PO Box 933, Saratoga Springs, NY 12866. *The Community Farm* quarterly newsletter for farmers, farm members and others interested in CSA. Community Farm, 3480 Potter Rd, Bear Lake, MN 49614, $20.00/year. *Community Supported Agriculture Regional Directory* from Michael Fields Agricultural Institute, W2493 County Road, ES, East Troy, WI 53120, 414-642-3303. *Rebirth of the Small Family Farm* by Bob & Boonie Gregston. Concise, yet complete handbook for starting a successful organic farm based on the community supported agriculture concept. *Basic Formula to Create Community Supported Agriculture* A CSA start-up manual, from Community Supported Agriculture of North America (CSANA), Indian Line Farm, Box 57 Jugend Rd, Great Barrington, MA 01230, 413-528-4374, csana@bcn.net. *Breaking Ground: A Resource Guide for Speciality Crops* has two sections: the first section gives step-by-step instructions for chosing and establishing specialty crops and for connecting with the industry and marketplace; the second lists more than 100 resources, such as seed and supply companies, specialty crop associations, publications, and other information sources. Contact HSMP Press, 12A Stockbridge, Univ of MA, Amherst, MA 01003, $15.00. *Ginseng Guide* A practical guide covering the growing of ginseng in raised beds or a natural forested environment; pests and diseases; seed production and stratification; drying and otherwise preserving the root along with suppliers. Available from Bob Beyfruss, RR 1, Box 126N, Freehold, NY 12431. $6.00. *The Apple Grower: A Guide for the Organic Orchardist* by Michael Phillips. Available from Lost Nation Orchard, RR 2, Box 105, Lancaster NH 03584. $35.00. *Natural Beef: Consumer Acceptability, Market Development and Economics* presents a sample marketing plan and four case studies for ranchers interested in grass-fed beef production and marketing. Linda Fugitt, UC SAREP, One Shields Ave, Davis CA 95616, 530-752-7556. FREE *Small Farm Resource Guide* Available from the Small Farm Program USDA-CSREES, Stop 2220, Washington DC 20250, 800-583-3071. *Advancing Sustainable Agriculture through Small Group Discussions: A Guide for Group Leaders and Members* 1998. 175 page handbook contains guidelines for setting up study circles, tips on forming productive questions. Make checks payable to Univ of IL and send to Deborah Cavanaugh-Grant, PO Box 410, Greenview, IL 62642. $25.00 *Selling Value to the Market* compiled by the editors of Farmer's Digest, describes how producers can increase profits with value added products. Contact Lessiter Publication, 800-645- 8455, $7.95 *How to Farm for Profit: Practical Enterprise Analysis* a 116 page book on profitable farming, includes a business forecast and marketing plan. Contact Beverly Fisher, Iowa State Univ Pres, 800-862-6657, $19.95. Calendar of Events Jan 8-9 - Great Plains Vegetable Conference, St Joseph, MO. Contact Keith Hawxby, 816-279- 1691. Jan 14-16 - IL Specialty Growers Conference, Champaign-Urbana, IL. Call Bill Shoemaker, 630-584-7254. Jan - MO Christmas Tree Producers Assn Annual Meeting, Call 573-243-5501. Jan 17-19 - Midwest Regional Grape & Wine Conference, Tan-Tar-A. Call 573-751-6807. Jan 18-20 - MO Landscape & Nursery Assn Nuts & Bolts Course, St Louis, MO. Call 816- 233-1481. Jan 21-22 - North American Farmers Direct Marketing Conference, Grand Rapids, MI. Call Charlie Touchette, 888-884-9270. Jan 22-24 - Midwest Sustainable Agriculture Working Group Annual Gathering, Madison, WI. Contact Dana Jackson, 651-653-0618. Jan 30-31 - MO Organic Association Annual Conference, Springfield, MO. Call Deni Durham, 573-657-1177. Feb 5-6 - Northern Plains Sustainable Agriculture Society Annual Conference, Bismarck, ND. Contact Theresa Podoll, 701-883-4304. Feb 17 - Swine System Options Conference, Ames, IA. Contact the Leopold Center at 515- 294-3711. Feb 24-26 - MO Aquaculture Assn Annual Meeting and Conference, Columbia, MO. Call 573-526-6666. Feb 25-27 - Midwest Stocker School, Olathe, KS. Call Stockman Grass Farmer, 800-748-9808. March 5-6 - 10th Annual Upper Midwest Organic Farming Conference, Sinsinawa, WI. Call Faye Jones, 715-772-6819. March 2-3 - Illinois Small Fruit and Strawberry Schools, Mt Vernon, IL. Contact Jeff Kindhart, 618-695-2444 or jkindhar@uiuc.edu. March 13 - MO State Beekeepers Assn Semi-Annual Meeting, Moberly, MO. Call 573-888- 1301. March 23 - Value Added Agriculture Conference, Columbia, MO. March 24 - Sustaining People through Agriculture Conference, Columbia, MO. "University Outreach and Extension does not discriminate on the basis of race, color, national origin, sex, religion, age, disability or status as a Vietnam-era veteran in employment or programs."