Ag Opportunities SMALL FARMS * NEW FAMILY FARMS AGRICULTURAL ALTERNTAIVES Sept-Oct 2002 Vol 13, No 2 Going Organic By Lynn Byczynski Mother Earth News Aug/Sep 2002   When my husband and I began selling produce at farmer's markets 15 years ago, we hung up a big green-and-yellow banner that proclaimed "Organic Produce."  When we spent the rest of the summer explaining to curious customers what organic mean The scene at your local farmer's market probably won't change much because of new organic standards, but to label produce "organic" -- sellers will have to meet strict standards. A lot has changed since then.  The non-farming public is now well acquainted with the concept of organic:  According to a recent study, 63 percent of Americans buy organic foods and beverages at least some of the time.  Eight out of every 10 adults realize organic products must be grown without the use of synthetic pesticides, fertilizers or added hormones.  Sales of organic products increased by more than 20 percent every year during the 1990s, passing $9 billion last year.  Organic has achieved star status. So when beginning farmers ask our advice about how to succeed in market gardening, we always say, "Go organic." New growers need every advantage they can get, and the organic label provides higher prices for food and a marketing edge that can mean the difference between selling produce and  composting it.  For us, organic certification has opened the doors to the finest restaurants in town and to the local natural food stores.  Our "organic" banner at farmer's markets set us apart from other growers and eventually created a following of loyal customers, which in turn allowed us to start a community-supported agriculture (CSA) program, now in its ninth year. But even more important is the fact that organic production is safe for people and the environment.  Like most market gardeners, we live where we farm.  We want our home to be a place of beauty and wellness.  We don't want to have to keep our kids and pets indoors during the re-entry interval -- the safety time required after pesticide use.  We don't want to contaminate our ponds and groundwater with synthetic fertilizers.  Our goal has always been to grow wholesome food in a system that respects our natural environment, and organic farming has been the way to do that.    That Was Then, This Is Now Although organic certification has been good to us in the past, the entire organic farming business is in the midst of sweeping change, and the future isn't entirely clear.  Beginning in October, organic  no longer will be just a system of beliefs and practices, but instead will be a federally regulated food label.  The Organic Food Production Act, passed by Congress in 1990, will finally take effect and it will become a federal offense to sell food as organic if it doesn't meet the federal organic standards. Most organic farmers must be certified by an agency that has been accredited by the U.S. Department of Agriculture (USDA).  Certification is a big expense for organic farmers.  We expect to pay more than $600 this year for our four acres of organic vegetables and flowers.  Once the farm has been certified, its products can be labeled with the new USDA Organic label. Smaller growers -- those who sell less than $5,000 a year in organic products -- don't have to be certified to call their food organic (although they can't use the USDA label without being certified.  They do, however, have to comply with the same rules as certified growers.  (See "Allowed and Prohibited," below.)  Cheating carries penalties for those who get caught, up to $10,000 per violation.  Labeling Choices   The involvement of the federal government in organic farming has created a backlash among some growers who think the new requirements are designed to industrialize an agricultural system that historically was a grassroots, idealistic movement.  As a result many growers are giving up their certification and calling their produce by some other name.  Winter-gardening expert Eliot Coleman proposes "Authentic" as an alternative to "Organic" (See "Finding Truly Good Food," December/January 2002); a British group suggests "Wholesome;" Jan Dawson and Andy Reinhart, Ohio market gardeners, came up with the name "Ecological." Growers who don't want to get certified can still benefit from the new organic standards.  Everyone, even backyard gardeners, can turn to the federal rules for guidance about growing food in a way that respects the Earth.  The USDA standards were written by people with a deep understanding of ecological food production, and although some details are disputed, they still provide a sound blueprint for growing healthy food. The regulations are very detailed, I encourage interested growers to read them on the USDA's Web site, www.ams.usda.gov.  Click on the "National Organic Program" to find summaries and the full text of the regulations.  Another valuable tool for organic growers is a list of brand-name materials that have been approved for organic production by the Organic Materials Review Institute (OMRI), an independent organization under contract to the USDA to evaluate whether products meet the organic standards.  Visit OMRI's Web site at www.omri.org.   How to Get Certified   If you decide you want to get your farm certified organic, your first step is to find a certification agency.  Because the USDA has to accredit the certification agencies, you should first go to the USDA's Web site to find out which agencies operate in your state.  When, if you know of other organic growers in your area, you should get together to choose an agency.  A big chunk of the cost of certification is the inspection fee, so working with others near you is important.  If an agency has to send an inspector to visit just one farm, it's going to cost more than it would if the inspector's travel costs are shared by several farms. Inspection costs are just one of the factors that make it difficult to predict how much any given farm will pay for certification.  Some certification agencies charge a user fee, in which farms pay a percentage of their sales, so that larger farms pay more.  Others charge a flat fee.  Once you know which agencies will certify in your area, compare costs carefully:  The differences can be significant. Going Organic Once you've chosen an agency, call or write for an application. There will probably be a fee, as the initial information packet you'll receive is voluminous. It contains the all-important "Organic Farm Plan Questionnaire," about 20 pages filled with hundreds of questions about your farm practices. Once you've filled out this questionnaire, send it in with the application fee. The certifying agency reviews your application and decides whether you appear to be eligible for certification. If your application passes this first examination, the Agency will schedule an inspection. An inspector hired by the agency will visit you at your farm at an agreed-upon time and will review your records. The inspector will inspect your fields, greenhouses, barns, buffer zones and other facilities to determine whether every facet of your farm complies with the organic standards. The inspector will fill out a report and make a recommendation about whether your farm should be certified. Back at the agency, a technical committee or specialist will review the application, your records and the inspector's report, and issue a final decision. If you get the thumbs up, an official certificate will be mailed to you and you can start using the USDA Organic label. If you're rejected, you have the right to appeal and plead your case. Plenty of paperwork lines this path, but if you persist, you'll reap your reward in higher prices for your produce and a better income for your Certified Organic operation. (Lynn Byczynski and her husband, Dan Nagengast, grow four acres of vegetables and cut flowers near Lawrence, Kansas. She is the founder and editor of Growing for Market newsletter.) Organic - Allowed and Prohibited (from Mother Earth News, Aug/Sept 2002) Organic farming is not intended to simply substitute natural materials for synthetic ones. It's more complicated than that. The goal of an organic system is to improve the soil and to work within nature's boundaries to grow healthy food. The conventional grower who wants to farm organically has to undergo a mind shift from quick-fix solution to long-term prevention. For example, insect pest problems aren't cured with a so-called magic bullet like chemical pesticides, but are avoided by nurturing a healthy soil, which supports strong plants that don't attract pests. Although inputs are only a small part of organic farming, growers need to know what materials are allowed and prohibited under the USDA's organic standards. In general, natural materials are allowed and synthetic materials are not, but there are many exceptions to both categories. For example, tobacco dust (nicotine sulfate) is natural, but it's prohibited because it is a toxic, broad-spectrum pesticide. Bleach, or sodium hypochlorite, is a synthetic substance, but it's allowed for disinfecting tools, buckets, wash basins and irrigation systems. The National List of Allowed and Prohibited Substances, known as the National List for short, gives detailed information. Visit the Web site at www.ams.usda.gov. Records The provisions of the new federal law that have elicited the most groans from farmers have been those related to record keeping. Most farmers hate to spend their time writing things down, but the government insists on it. To be certified, a grower must have an organic system plan that describes the practices that will be performed to ensure the stewardship of the soil, lists of every substance that will be used as an input, where it will be used and how often, and anything else the certifying agency thinks necessary to make sure the farmer is in compliance with the law. The farmer also has to keep records, such as a daily journal of all purchases, practices, harvests and sales. Land No prohibited substance can be used on land for three years preceding harvest of the first organic crop. Finding land that is immediately eligible for certification is not an easy task. Cropland is likely to have been treated with chemicals, and even pasture is often fertilized or sprayed with herbicides for thistles and other noxious weeds. Land may have to be put into a three-year transition, in which the grower keeps records about how it's managed in order to get it certified after the three years are up. Organic land also has to have clearly defined boundaries and buffer zones that prevent contamination by prohibited substances. Soil The farmer must work to improve or maintain the soil's health and minimize soil erosion from tillage and cultivation practices, by using crop rotations, cover crops and the use of approved soil amendments. Raw manure cannot be used within 120 days before harvest of a crop where the edible portion touches the soil (such as carrots) or within 90 days before harvest of a crop where the edible part doesn't touch the soil (such as tomatoes). Compost has to be made according to strict standards. This is one of the areas where experts disagree, and some changes are expected to be made to the final compost rules. The farmer cannot dump crop residues. Sewage sludge is absolutely banned. CCA pressure-treated lumber -- treated with arsenic and chromium -- cannot be used where it will be in contact with the soil. Seeds and plants Seeds must be organically grown unless the grower can show an organic equivalent variety was not commercially available. Organic transplants must be used for annual crops. Non-organic planting stock can be used for perennials, but the crop won't be considered organic until it's been grown in an organic system for a year. Pests In an organic system, spraying with pesticides (even allowed biological pesticides) is considered a last report. Organic farmers are supposed to try these methods first: * releasing predators or parasites that will naturally curtail the pest species; * developing habitat such as borders of flowers for naturally occurring enemies of pests; * using non-synthetic controls such as lures, traps and repellents. Weeds Herbicides are not allowed. Weeds should be controlled by mowing, cultivating, hand weeding or flame weeding. Natural mulches such as hay and straw are fine, but plastic mulch can only be used it it's removed from the field at the end of the growing season. Diseases Disease should be controlled if possible with management practices such as variety selection and crop rotations. As a last resort, biological and botanical substances on the National List can be used. Poultry and eggs Organic poultry and poultry products must be under continuous organic management beginning the second day of life. The animals must be fed organically grown feed. No drugs, including hormones, can be used to promote growth and no plastic pellets can be fed for roughage. Feed containing urea or manure, and feed containing slaughter byproducts are all banned. The animals must have access to the outdoors, shade, shelter, an exercise area, fresh air and direct sunlight, when the animal's age and the weather make it appropriate. Milk Dairy animals must be raised in an organic system for a year before milk can be sold as organic. Organic feed, access to pasture, fresh air and sunlight are required. The same prohibitions governing poultry feed apply to livestock feed. The USDA also has strict rules about animal health care, describing what medications and vaccines can be used. Conclusion The rules are quite complicated and may seem overwhelming at first, but any good gardeners who have tried to grow food with a respect for nature will probably find themselves well on their way to organic eligibility. Whether you choose to get certified will depend on many factors, such as whether your potential customers require it and whether you think it's worth the expense. We weigh these factors every year, and have always decided in favor of certification. In fact, we're filling out the application right now for next year's certification. But that's not to say at some point we won't give up our Organic label and become "Eco-Logical" or "Wholesome." Like most market gardeners, we're waiting to see what the federal organic program will yield. IN PRINT *How to Grow More Vegetables (and Fruits, Nuts, Berries, Grains, and Other Crops)* 6th Edition, by John Jeavons, $17.95, from Ecology Action, 5798 Ridgewood Rd, Willits, CA 95490, 707-459-0150. *Generic Materials List* and *Brand Name Products List* both newly revised to comply with the US National Organic Program, are available for purchase from Organic Materials Review Institute, Box 11558, Eugene, OR 97440, 541-343-7600, info@omri.org; the Brand Name Products List is also online at www.omri.org *Profitable Practices and Strategies for a New Generation* 18 case studies, from Center for Rural Affairs and North Central Initiative for Small Farm Profitability at www.farmprofitability.org; printed copy is $5 from Center for Rural Affairs, PO Box 406, Walthill, NE 68067, 402-846-5248. *Holistic Management* a decision-making process to identify goals and make a plan to reach that goal in the most economical, environmentally, and socially sound way. Contact the Allan Savory Center for Holistic Management, www.holisticmanagement.org *Working Landscapes in the Midwest: Creating Sustainable Futures for Agriculture, Forestry, and Communities* proceedings from a Nov 2001 conference in WI, online at www.workinglandscapes.org, contact wlinfo@iatp.org. IN THE NEWS Consumers choose locally grown food for product freshness and to help support local small farmers. And they're also more willing to pay a higher premium for "locally grown" than for "organic," according to a new Univ of MN analysis by economist Luanne Lohr. She says there's some evidence that consumers may seek more locally grown products due to concerns about food safety and agro-terrorism threats. "People feel safer buying local food, especially meat and dairy products," she says. Sales of organic food products have increased rapidly in recent years, although Lohr says there's some evidence that growth is slowing. Her analysis also discusses the relationships of organic products to genetically modified organisms, foreign standards, eco-labels and social goals. Lohr's report is available at www.misa.umn.edu or www.extension.umn.edu/extensionnews/2002/LocallyGrown.html So you want to start producing a third crop? Before undertaking any sort of alternative crop enterprise, there are a number of important things to think over, questions to answer, and plans to make. The Univ of NE has an excellent on-line guide at www.ianr.unl.edu/pubs/horticulture/nf404.htm for considerations that should go into launching a non-commodity crop enterprise on your farm. The site gives some quick tips for things vital to success, and a brief overview of pitfalls that are frequent contributors to the failure of an enterprise. The site also provides discussion of determining a potential enterprise's profitability, and a handy checklist to stimulate thought and discussion. A 21-year study by Swiss researchers, published in the journal Science (May 31), finds that organic farming systems use energy and other resources more efficiently, produce healthier soils, and support more biodiversity, compared to conventional systems. In the organic plots, fertilizer and energy inputs were 34-53% lower, and pesticide use was 97% lower, while crop yields were reduced, on average, by 21%. Overall, the organic systems were more efficient, using 20-56% less energy based on unit of crop yield or land area. Yield reductions for the five crops studied were variable, ranging from a 10% loss for organic wheat to about 38% for organic potatoes. The organic soils supported a larger and more varied community of organisms, both above and below ground, including soil-enhancing microbes and earthworms, pest-eating insects and spiders, and weed flora that included endangered plant species. "results should be encouraging for farmers," since the organic yields are "stable over time...and soil fertility has increased," team leader Paul Mäder of the Research Institute of Organic Agriculture told BBC News. "We conclude that organically manured, legume-based crop rotations utilizing organic fertilizers from the farm itself are a realistic alternative to conventional farming systems," the authors wrote. The ongoing research is conducted by FiBL and the Swiss Federal Research Station for Agroecology and Agriculture, a government agency. The Science report and a related news story are at www.sciencemag.org. (Alternative Agriculture News, July 2002) The Food Routes Network has launched a website to promote locally grown foods. Site is loaded with information for selling, buying, or learning about locally grown foods. It has state-by-state listings of growers, classified ads for livestock and equipment, and information for people interested in learning more about where their food comes from. Farms, ranches, and organizations are encouraged to add listings to the directory. The initial listings include farmers' markets and a few livestock and produce growers. It also has an extensive 'resources' section with links to 41,000 other sources of related information. For more info about www.foodroutes.org, call 814-349-6000 or joani@foodroutes.org Grapes and broccoli sold in the Midwest travel on average over 2,100 miles. Apples travel over 1,500 miles. Sweet corn comes from an average 81.3 miles and pumpkins only 23.3 miles. Those statistics are contained in a report from the Leopold Center at ISU which documents the distances produce travels and its energy costs. View the report www.leopold.iastate.edu or 515-294-3711. (Growing for Market, July 2002) Edible flowers are coming back in style, say two big California herb growers. Quail Mountain Herbs and HerbThyme Farms, Inc are both stepping up edible flower production to meet demand from California restaurants, according to The Vegetable Growers News. Nasturtiums, roses and pansies are most popular. Quail Mountain Herbs produces 25 kinds of herbs, with basil the number-one seller, representing 35% of its sales. The company has 1.5 million square feet of greenhouse space and nine farms in different areas of California. HerbThyme Farms in South San Francisco has more than 200 acres of herbs and edible flowers, with 60 acres in greenhouses. (Growing for Market, July 2002) A peanut butter alternative for people allergic to peanuts is "Sunbutter" which is made primarily from sunflower seeds. The new product was developed through an agreement between USDA and Red River Commodities Inc, a sunflower producer based in Fargo, ND. Seeds are a good source of protein, fiber, vitamin E, zinc, iron. Sunbutter looks like peanut butter and has a mild sunflower seed flavor. About 3 million Americans are allergic to peanuts and/or tree nuts. Because children make up a growing number of those allergic to peanuts, some schools have opted not to allow peanut butter in their cafeterias. More info is available at www.ars.usda.gov/is/or/2002/020614.htm. (Kiplinger Ag Letter, July 12, 2002) 10th National Small Farm Trade Show & Conference™ Oct 31-Nov 2, 2002 sponsored by Small Farm Today® magazine Thurs, Oct 31, 2002 Seminars (free with admission) Flowers: the most valuable crop (Lynn Byczynski), Beefalo (Lynn Purvis), Why you should keep honey bees (Jerry Hayes ), Soils (Keith Cavelier), Small farm hog production (Kelly Klober), Marketing your small fruits and berries (Patrick Byers), Tiny house construction and expansion (Andy Lee) Short Courses Hoophouses: building crops to grow and latest research (Dr. Lewis Jett), Village Herbalists: herbs from a grower's standpoint (Michael Phillips)  Friday, Nov 1, 2002  Seminars - (free with admission) Grassfed is best (Jo Robinson), How big should a small farm be? (John Ikerd), Adding value to specialty grains and oilseed (Rob Meyer), Marketing your farm on a shoestring budget (Cappy Tosetti), The state of agriculture: what it is and what it could be (Fred Kirschenmann), Risk management in agriculture (Richard Moore), Why you should keep honey bees(Jerry Hayes) Short Courses Day Range Poultry Systems (Andy Lee), CSAs: community supported agriculture and small farms (Elizabeth Henderson)  Sat, Nov 2, 2002 Seminars (free with admission) Diversified small farms (Kelly Klober), Grassfed is best (Jo Robinson), Poultry breeding (Kelly Klober), The state of agriculture: what it is and what it could be (Fred Kirschenmann), New ideas for value-added products and direct marketing (Cappy Tosetti), The heifer project and sustain ag in Ecuador (Richard Moore), Successful farming is mainly about thinking (John Ikerd) Short Courses Meat Goat Production (Jim Willingham), Organic Apples (Michael Phillips) Cost-Before Sept 30-1 day $5, 2 day $10, 3 day $15, after- 1 day $8, 2 day $15, 3 day $20. Short Course - $25/course before Sept 30th, after $35/course For more information or to register by phone, call 800-633-2535 Missouri Alternatives Center MAC is supported by University Outreach and Extension; Lincoln University; MU Extension Division; MU College of Agriculture, Food and Natural Resources; MO Dept of Agriculture and the MO Dept of Conservation. MAC provides information to Missourians on alternative crops, livestock, small farm options and alternative rural opportunities. Office hours: weekdays from 8 am to 5 pm. Small Farms New Family Farms Agricultural Alternatives Missouri Alternatives Center 531 Clark Hall Columbia MO 65211-4423 Phone: 800-433-3704 (MO only) Phone: 573-882-1905 Fax: 573-884-4336 Email: kellyd@umsystem.edu http://agebb.missouri.edu/mac ON THE CALENDAR Sept 10-12-Advanced Grazing School, Linneus, MO. Call 573-499-0886. Sept 24-Wetlands in Missouri: Challenges, Problems or Opportunities?, Jefferson City, MO. Call 573-751-4115 or http://swcs.missouri.edu Sept 24-26-Sustainable Livestock Production Workshop, Branson, MO. Call Ian Kurtz, 417-581-2719, ian.kurtz@mo.usda.gov Oct 8-10-Changing Faces of Conservation and Agriculture: The Future of Working Lands, Moline, IL. Contact Chris Murray, chrism@agribiz.org; or Lynn Betts, lynn.betts@ia.usda.gov; on the Internet, www.iaswcs.org/west_north_central.htm. Oct 1-3-Beginning Grazing School, Linneus, MO. Call 573-499-0886. Oct 4-6-Ozark Fall Farmfest, Springfield, MO. Oct 25-26-Special Forest Products Production and Marketing Conference, Cape Girardeau, MO. Call 573-882-3234, rhoadsj@missouri.edu Oct 31-Nov 2-National Small Farm Trade Show and Conference, Columbia, MO. Call 1-800-633-2535. Nov 4-5-MO Forage and Grassland Council Annual Conference, Lake Ozark, MO. Nov 7-8-2002 Agriculture Future of America Leaders Conference, Kansas City, MO. Call 816-472-4232. Nov 8-9-6th Annual Small Acreage Options, Baraboo, WI. Call 608-355-3250, paul.dietmann@ces.uwex.edu Nov 14-15-Farmers Cooperatives Conference, St Louis, MO. Call 608-262-3981, cropp@aae.wisc.edu Nov 15-16-Future Farms 2002: A Supermarket of Ideas, Norman, OK. Call 918-647-9123, mailbox@kerrcenter.com Dec 6-7-Missouri Livestock Symposium, Kirksville, MO. Dec 12-14-Eco-Farming 2002, Annual Acres USA Conference, Indianapolis, IN. Call 800-355-5313. Dec 13-Southeast AgriExpo, Sikeston, MO. Jan 23-Second Heart of America Grazing Conference, Hannibal, MO. Feb 8-10-Midwest Regional Grape and Wine Conference, Tan-Tar-A. Green Hills Farm Project Farm Walks Sept 19- Purdin, MO, 660-244-5858. Certified organic, grass-based dairy and milk bottling. Oct 17- Princeton, MO, 660-748-4824. Katahdin sheep, beef cattle, brown eggs. Nov 21-Galt, MO, 816- 673-6311. Cow/calf & backgrounding partnership. Started MiG in 1985. Cow herd size is 120 pairs and 40 replacement heifers. MO Organic Assn Farm Tours Sept 15-Ozark Mountain Organic Garden, Nixa, MO. Call 417-725-5134. Research Farm Tours Sept 13-Southwest Center, Mt. Vernon Oct 4-Wurdack Farm, Cook Station