Vegetable Crops – PLSC 451/551 Lesson 9, Organic Principles, Certification

1. Vegetable Crops – PLSC 451/551 Lesson 9, Organic Principles, Certification Instructor: Stephen L. Love Aberdeen R & E Center 1693 S 2700 W Aberdeen, ID 83210 Phone: 397-4181 Fax: 397-4311 Email: slove@uidaho.edu

3. Organic Vegetable Production What is Organic Production?

4. Organic Vegetable Production What is Organic Production? Common definition: Production of food crops without the use of synthetic fertilizers, pesticides, hormones, antibiotics, or growth regulators.

5. Organic Vegetable Production What is Organic Production? Legal definition: Production of food under a certification system based on the regulations and standards established by the USDA National Organic Program.

6. Organic Vegetable Production What is Organic Production? Marketing organic: The terms “organic” or “USDA organic” are trademarked and owned by USDA/NOP and can be used in marketing only with permission via the certification process

7. Organic Vegetable Production What is Organic Production? Includes a marketing strategy that takes advantage of current public attitudes toward health and environmental sustainability Excellent option for gardeners or truck croppers who are looking for marketing and pricing advantages

8. Organic Vegetable Production Is organic production based on sound principles and procedures? See the article by Elizabeth Finkel: Lecture 9 supplement – Organic Foods Exposed, Finkel Pdf on the Veg Crops web site

9. Organic Marketing

13. Organic Vegetable Production Advantages: Increasing market demand Higher pricing structure (>20%) Safe worker conditions Disadvantages Difficult to maintain product quality High cost of production High labor requirements Complex certification/registration procedures

14. Organic Vegetable Production Producer trends: Increasing demand is causing a change in the traditional concept of “organic farm” – shift toward large-scale, corporate production

15. Organic Vegetable Production Producer trends: Increasing demand is causing a change in the traditional concept of “organic farm” – shift toward large-scale, corporate production

17. Organic Production Principles • Operations based on long-term plans • Certification and registration as “organic” • Organic integrity -utilize only products approved by NOS • Sustainable soil management • “Preventative” strategies for pest and weed control • Integrated farming plans that promote “sustainability”

18. Organic Certification Requirements for certification Include the following: Intended practices and procedures + frequency of use Soil management strategies List of substances used, sources, composition, availability Description of monitoring techniques Record keeping procedures Buffer zones strategies with non-organic producers

19. Organic Certification Requirements for certification Income-based requirement for certification Producers with gross income <$5,000 are exempt Small producers can still market as organic (label restrictions) Must still adhere to NOS standards

20. Organic Certification Certification Application Identify the appropriate NOP approved certification agency (most states have one or more agencies) Obtain application materials Develop a certifiable organic production plan Identify and work with the appropriate inspector Meet transitional requirements (3 year history) Schedule farm and plan inspections Complete and submit an Organic Production Plan

21. Organic Certification Transitional Process (3 years): Document long-term farm history Show plans to maintain organic integrity Meet exclusionary terms for non-approved materials Supply a long-term soil management plan Establish buffers with non-organic producers Keep appropriate production records Avoid application of non-approved materials

22. Organic Certification Certification Details Certification must be renewed each year Inspections are completed annually Changes in operational procedures must be approved Exemptions must be approved prior to utilization Some states also require annual registration with a separate organization that controls organic marketing

23. Organic Integrity Approved products Organically certified seed and transplants Animal or plant-based, non-synthetic nutrient sources “Organic-based compounds with fungicidal, insecticidal, and herbicidal properties NOS approved and banned product lists: www.ams.usda.gov/nop/NationalList/ListHome.html

24. Sustainable Soil Management Maintenance of soil fertility and “health” Crop rotations Soil testing Use of: Manures Cover crops Green manures Composts Supplemental organic fertilizer sources

25. Pest Prevention Strategies Diseases Cropping site selection Use of resistant crop varieties Crop rotations Use of disease free seed and transplants Crop production and management techniques (spacing, mulching, roguing, sanitation, etc)

26. Pest Prevention Strategies Insects Beneficial insect maintenance Row covers Trap crops Intercropping Sanitation Organic pesticides

27. Pest Prevention Strategies Weeds Land selection Crop rotation Use of mulches Frequent and consistent cultivation Improving crop competitiveness Drip irrigation Weed prevention compounds

28. Sustainability Definition: Use of crop production practices that utilize local renewable resources, create stable farming operations, protect the environment, and meet the concerns of consumer safety Does “truly sustainable” exist?

29. Sustainability Components of agricultural sustainability: “…ecologically sound, economically viable, socially just, culturally appropriate and based on a holistic scientific approach” NGO Sustainable Agriculture Treaty, Global Forum at Rio de Janeiro, June 1-15, 1992

30. Sustainability Components of agricultural sustainability: “…preserves biodiversity, maintains soil fertility and water purity, conserves and improves the chemical, physical and biological qualities of the soil, recycles natural resources and conserves energy” NGO Sustainable Agriculture Treaty, Global Forum at Rio de Janeiro, June 1-15, 1992

31. Sustainability Components of agricultural sustainability: “…uses locally available renewable resources, appropriate and affordable technologies and minimizes the use of external and purchased inputs…” NGO Sustainable Agriculture Treaty, Global Forum at Rio de Janeiro, June 1-15, 1992

32. Sustainability Components of agricultural sustainability: “…respects the ecological principles of diversity and interdependence and uses the insights of modern science to improve rather than displace the traditional wisdom…” NGO Sustainable Agriculture Treaty, Global Forum at Rio de Janeiro, June 1-15, 1992

33. Success – Choice of Location Features of a good “organic” location Accessible to profitable markets Land with appropriate isolation Good soil Access to a source of clean water Historically free of serious pest and weed problems

34. Success – Crop Choice Choosing crops to grow Market preferences Profitability Competitiveness Fertility requirements Potentially difficult production problems

35. Success – Crop Choice Ease of organic production by crop Pumpkin Easy Occasional insects Snap bean Easy Root and pod diseases Tomatoes Medium Insects and diseases Onion Medium Fertility, insects, weeds Broccoli Difficult Fertility and insects Sweet corn Difficult Fertility and insects (dependent on climate and geographical location)

36. Successful - Marketing Marketing organically-produced vegetables Wholesale vs retail Individual direct marketing Establishment of a CSA (http://www.localharvest.org/csa/ ) Cooperatives and farmer’s market organizations Matching demand and supply Extending the marketing season (off-season)

37. Marketing – roadside stand

38. Marketing – Establishing a CSA operation

39. Marketing – farmer’s market

40. Marketing – specialty grocers

41. Marketing – chain stores

42. Marketing – organic cooperatives