Presentation on theme: "Vegetable Crops – PLSC 451/551 Lesson 9, Organic Principles, Certification Instructor: Stephen L. Love Aberdeen R & E Center 1693 S 2700 W Aberdeen, ID."— Presentation transcript:
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: email@example.com
Organic Vegetable Production What is Organic Production?
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.
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.
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
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
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
Organic Production Principles 1. Operations based on long-term plans 2. Certification and registration as “organic” 3. Organic integrity -utilize only products approved by NOS 4. Sustainable soil management 5. “Preventative” strategies for pest and weed control 6. Integrated farming plans that promote “sustainability”
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
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
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
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
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
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
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
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)
Pest Prevention Strategies Weeds Land selection Crop rotation Use of mulches Frequent and consistent cultivation Improving crop competitiveness Drip irrigation Weed prevention compounds
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?
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
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
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
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
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
Success – Crop Choice Choosing crops to grow Market preferences Profitability Competitiveness Fertility requirements Potentially difficult production problems
Success – Crop Choice Ease of organic production by crop PumpkinEasyOccasional insects Snap beanEasyRoot and pod diseases TomatoesMediumInsects and diseases OnionMediumFertility, insects, weeds BroccoliDifficultFertility and insects Sweet cornDifficultFertility and insects (dependent on climate and geographical location)
Successful - Marketing Marketing organically-produced vegetables Wholesale vs retail Individual direct marketing Establishment of a CSA (http://www.localharvest.org/csa/ )http://www.localharvest.org/csa/ Cooperatives and farmer’s market organizations Matching demand and supply Extending the marketing season (off-season)