Introduction to Organic Farming
Posted by Unknown in Biofuel, Genetically Modified Organisms (GMO) on Friday, 25 January 2013
Defining “Organic”
Organic
farming is a method of crop and livestock production that involves much
more than choosing not to use pesticides, fertilizers, genetically
modified organisms, antibiotics and growth hormones.
Organic
production is a holistic system designed to optimize the productivity
and fitness of diverse communities within the agro-ecosystem, including
soil organisms, plants, livestock and people. The principal goal of
organic production is to develop enterprises that are sustainable and
harmonious with the environment.
The general principles of organic production, from the Canadian Organic Standards (2006), include the following:
- protect the environment, minimize soil degradation and erosion, decrease pollution, optimize biological productivity and promote a sound state of health
- maintain long-term soil fertility by optimizing conditions for biological activity within the soil
- maintain biological diversity within the system
- recycle materials and resources to the greatest extent possible within the enterprise
- provide attentive care that promotes the health and meets the behavioural needs of livestock
- prepare organic products, emphasizing careful processing, and handling methods in order to maintain the organic integrity and vital qualities of the products at all stages of production
- rely on renewable resources in locally organized agricultural systems
Organic
farming promotes the use of crop rotations and cover crops, and
encourages balanced host/predator relationships. Organic residues and
nutrients produced on the farm are recycled back to the soil. Cover
crops and composted manure are used to maintain soil organic matter and
fertility. Preventative insect and disease control methods are
practiced, including crop rotation, improved genetics and resistant
varieties. Integrated pest and weed management, and soil conservation
systems are valuable tools on an organic farm. Organically approved
pesticides include “natural” or other pest management products included
in the Permitted Substances List (PSL) of the organic standards. The Permitted Substances List identifies
substances permitted for use as a pesticides in organic agriculture.
All grains, forages and protein supplements fed to livestock must be
organically grown.
The
organic standards generally prohibit products of genetic engineering
and animal cloning, synthetic pesticides, synthetic fertilizers, sewage
sludge, synthetic drugs, synthetic food processing aids and ingredients,
and ionizing radiation. Prohibited products and practices must not be
used on certified organic farms for at least three years prior to
harvest of the certified organic products. Livestock must be raised
organically and fed 100 per cent organic feed ingredients.
Organic
farming presents many challenges. Some crops are more challenging than
others to grow organically; however, nearly every commodity can be
produced organically.
Growth of Organic Agriculture
The world market for organic food has grown for over 15 years. Growth of retail sales in North America is predicted to be 10 per cent to 20 per cent per year during the next few years. The retail organic food market in Canada is estimated at over $1.5 billion in 2008 and $22.9 billion in the U.S.A. in 2008. It is estimated that imported products make up over 70 per cent of the organic food consumed in Canada. Canada also exports many organic products, particularly soybeans and grains.
The
Canadian Organic Farmers reported 669 certified organic farms in
Ontario in 2007 with over 100,000 certified organic acres of crops and
pasture land. This is an annual increase of approximately 10 per cent
per year in recent years. About 48 per cent of the organic cropland is
seeded to grains, 40 per cent produces hay and pasture and about five
per cent for certified organic fruits and vegetables. Livestock
production (meat, dairy and eggs) has also been steadily increasing in
recent years.
Why Farm Organically?
The main reasons farmers state for wanting to farm organically are their concerns for the environment and about working with agricultural chemicals in conventional farming systems. There is also an issue with the amount of energy used in agriculture, since many farm chemicals require energy intensive manufacturing processes that rely heavily on fossil fuels. Organic farmers find their method of farming to be profitable and personally rewarding.
Why Buy Organic?
Consumers purchase organic foods for many different reasons. Many want to buy food products that are free of chemical pesticides or grown without conventional fertilizers. Some simply like to try new and different products. Product taste, concerns for the environment and the desire to avoid foods from genetically engineered organisms are among the many other reasons some consumers prefer to buy organic food products. In 2007 it was estimated that over 60 per cent of consumers bought some organic products. Approximately five per cent of consumers are considered to be core organic consumers who buy up to 50 per cent of all organic food.
"What is "Certified Organic"?
“Certified organic” is a term given to products produced according to organic standards as certified by one of the certifying bodies. There are several certification bodies operating in Ontario. A grower wishing to be certified organic must apply to a certification body requesting an independent inspection of their farm to verify that the farm meets the organic standards. Farmers, processors and traders are each required to maintain the organic integrity of the product and to maintain a document trail for audit purposes. Products from certified organic farms are labelled and promoted as “certified organic.”
In June 2009, the Canadian government introduced regulations to regulate organic products. Under these regulations the Canadian Food Inspection Agency (CFIA) oversees
organic certification, including accreditation of Conformity
Verification Bodies (CVBs) and Certification Bodies (CBs). This
regulation also references the Canadian Organic Production Systems General Principles and Management Standards (CAN/CGSB-32.310) and the Organic Production Systems – Permitted Substances List that were revised in 2009.
The
Canadian organic regulations require certification to these standards
for agricultural products represented as organic in import, export and
inter-provincial trade, or that bear the federal organic agricultural
product legend or logo. (Figure 1)
Products that are both produced and sold within a province are
regulated by provincial organic regulations where they exist (Quebec,
British Columbia and Manitoba).
Canadian Agriculture Product Legend (logo)
The
federal regulations apply to most food and drink intended for human
consumption and food intended to feed livestock, including agricultural
crops used for those purposes. They also apply to the cultivation of
plants. The regulations do not apply to organic claims for other
products such as aquaculture products, cosmetics, fibres, health care
products, fertilizers, pet food, lawn care, etc.
Food
products labelled as organic must contain at least 95 per cent organic
ingredients (not including water and salt) and can bear the Canada
Organic logo. Multi-ingredient products with 70 per cent to 95 per cent
organic product content may be labelled with the declaration: “% organic
ingredients”. Multi-ingredient products with less than 70 per cent
organic content may identify the organic components in the
ingredient list.
Exporting Organic Materials
Exported
products must meet the requirements of the importing country or
standards negotiated through international equivalency agreements.
Products exported to the U.S. must meet the terms of the Canada-U.S.
equivalency agreement signed in June 2009. All products that meet the
requirements of the Canada Organic Regime can be exported to the U.S.
with the exception that agricultural products derived from animals
treated with antibiotics cannot not be marketed as organic in the U.S.
Canada is also exploring other international equivalency agreements with
other trading partners to enhance trade opportunities for export and to
assure the organic integrity of imported products.
Organic Certification
When
considering organic certification, know the requirements and
accreditation(s) needed in the marketplace where your products will be
sold. When comparing certification bodies, make sure they have the
certification requirements and accreditations needed to meet market
requirements. As a minimum certification bodies should be accredited
under the Canadian Organic Products Regulations. Some markets may
require accreditation or equivalency agreements with countries in the
European Union, or with the Japanese Agricultural Standard (JAS),
Bio-Swisse or other international organic certification systems. As
Canada develops international equivalency agreements the need for the
certification body to have these international accreditations will
diminish.
For
more information on certification and links to Canadian regulations and
standards see the Organic Agricultural section of the OMAFRA website
at www.ontario.ca/organic or the CFIA website at www.inspection.gc.ca.
The Transition Period
The
first few years of organic production are the hardest. Organic
standards require that organic lands must be managed using organic
practices for 36 months prior to harvest of the first certified organic
crop. This is called the “transition period” when both the soil and the
manager adjust to the new system. Insect and weed populations also
adjust during this time.
Cash
flow can be a problem due to the unstable nature of the yields and the
fact that price premiums are frequently not available during the
transition since products do not qualify as “certified organic.” For
this reason, some farmers choose to convert to organic production in
stages. Crops with a low cost of production are commonly grown during
the transition period to help manage this risk.
Carefully
prepare a plan for conversion. Try 10 per cent to 20 per cent the first
year. Pick one of the best fields to start with and expand organic
acreage as knowledge and confidence are gained. It may take five to 10
years to become totally organic, but a long term approach is often more
successful than a rapid conversion, especially when financial
constraints are considered. Parallel production (producing both organic
and conventional versions of the same crop or livestock product) is not
allowed. Use good sanitation, visually different varieties, individual
animal identification and other systems to maintain separation and
integrity of the organic and conventional products. Good records are
essential.
Successful Organic Farming
In
organic production, farmers choose not to use some of the convenient
chemical tools available to other farmers. Design and management of the
production system are critical to the success of the farm. Select
enterprises that complement each other and choose crop rotation and
tillage practices to avoid or reduce crop problems.
Yields
of each organic crop vary, depending on the success of the manager.
During the transition from conventional to organic, production yields
are lower than conventional levels, but after a three to five year
transition period the organic yields typically increase.
Cereal
and forage crops can be grown organically relatively easily to due to
relatively low pest pressures and nutrient requirements. Soybeans also
perform well but weeds can be a challenge. Corn is being grown more
frequently on organic farms but careful management of weed control and
fertility is needed. Meeting nitrogen requirements is particularly
challenging. Corn can be successfully grown after forage legumes or if
manure has been applied. Markets for organic feed grains have been
strong in recent years.
The
adoption of genetically engineered (GMO) corn and canola varieties on
conventional farms has created the issue of buffer zones or isolation
distance for organic corn and canola crops. Farmers producing corn and
canola organically are required to manage the risks of GMO contamination
in order to produce a “GMO-free” product. The main strategy to manage
this risk is through appropriate buffer distances between organic and
genetically engineered crops. Cross-pollinated crops such as corn and
canola require much greater isolation distance than self-pollinated
crops such as soybeans or cereals.
Fruit
and vegetable crops present greater challenges depending on the crop.
Some managers have been very successful, while other farms with the same
crop have had significant problems. Certain insect or disease pests are
more serious in some regions than in others. Some pest problems are
difficult to manage with organic methods. This is less of an issue as
more organically approved biopesticides become available. Marketable
yields of organic horticultural crops are usually below non-organic crop
yields. The yield reduction varies by crop and farm. Some organic
producers have added value to their products with on-farm processing. An
example is to make jams, jellies, juice, etc. using products that do
not meet fresh market standards.
Livestock
products can also be produced organically. In recent years, organic
dairy products have become popular. There is an expanding market for
organic meat products. Animals must be fed only organic feeds (except
under exceptional circumstances). Feed must not contain mammalian, avian
or fish by-products. All genetically engineered organisms and
substances are prohibited. Antibiotics, growth hormones and insecticides
are generally prohibited. If an animal becomes ill and antibiotics are
necessary for recovery, they should be administered. The animal must
then be segregated from the organic livestock herd and cannot be sold
for organic meat products. Vaccinations are permitted when diseases
cannot be controlled by other means. Artificial insemination is
permitted. Always check with your certification body to determine if a
product or technique is allowed in the Permitted Substances List and the
organic standards. Organic production must also respect all other
federal, provincial and municipal regulations.
Organic
produce can usually qualify for higher prices than non-organic
products. These premiums vary with the crop and may depend on whether
you are dealing with a processor, wholesaler, retailer or directly with
the consumer. Prices and premiums are negotiated between buyer and
seller and will fluctuate with local and global supply and demand.
Higher
prices offset the higher production costs (per unit of production) of
management, labour, and for lower farm yields. These differences vary
with commodity. Some experienced field crop producers, particularly of
cereals and forages, report very little change in yield while in some
horticultural crops such as tree fruits, significant differences in
marketable yield have been observed. There may also be higher marketing
costs to develop markets where there is less infrastructure than for
conventional commodities.
Currently, demand is greater than supply for most organic products.
Summary
Organic farming can be a viable alternative production method for farmers, but there are many challenges. One key to success is being open to alternative organic approaches to solving production problems. Determine the cause of the problem, and assess strategies to avoid or reduce the long term problem rather than a short term fix for it.
