February 1998
A warm welcome to our readers to this new column, perhaps unique in Ontario. Over the coming months, we will provide a review of an increasingly popular and hotly debated subject: organic food and organic agriculture. A special thanks goes to AgriNews for making this space available to its readership.
There are many terms that define and complement the word organic: sustainable, ecological, biological, natural, traditional, permaculture, etc. In simple terms, an organic farm is a self-sufficient system, that is sustainable (it could go on forever), that suffices on its own resources (avoiding off-farm inputs, especially synthetic fertilizers and herbicides) and that is integrated with the environment (enhancing natural processes instead of controlling them).
Organic agriculture seeks to mimic and enhance natural processes such as composting, soil fertility through microbial activity, weed competition, and natural pest management. Ideally, organic food should be fresh with minimal processing and a short path between the producer and the consumer (both physically and economically).
Organic food has been grown, processed, transported, packaged and retailed using strict organic practices: without the use of synthetic amendments (fumigation, preservatives, additives, etc.). Organics also tend to favour certain societal choices: the preservation of the family farm, relative financial independence for the farmer, and a close relationship between the farmer and the consumer.
People in industrialised countries are increasing concerned about their health and the state of the environment. Hence, we can see the attention paid to low cholesterol and low fat diets, the use (and over-use) of the words wholesome and natural, and the restoration of our environment. A growing number of consumers are turning to farmers’ markets, health food stores, and especially organic food.
They value organic food for its natural production conditions, the absence of synthetic farm and processing inputs and the positive impact that these factors allegedly have on the environment and people’s health.
The organic food industry is alive and kicking since its emergence about 15 years ago in our region. The north American organic market has been growing 20% yearly for the last 6 years.
The vibrant organic industry in Eastern Ontario includes a wide range of certified and non-certified organic enterprises: about 30 farmers with 1500 acres in field crops, at least two elevators and seed cleaners, three flour millers, half a dozen bakers, one certified dairy producer (and a few non-certified), several egg, poultry and beef producers, at least a dozen vegetable and fruit producers, a farmers’ market in Ottawa, a major national soymilk manufacturer, a wholesale produce distributor, and one feed mill. Many grocery stores and restaurants are now carrying certified organic products.
But there is one major problem: supply cannot keep up with demand. Unfortunately, the retailers, restaurants and manufacturers must import most of their produce because the number of producers is still lagging, and the subsequent price pressure has put some produce at double the conventional price.
One may debate the merits of organic agriculture, but the evidence is irrefutable: consumers want more organic food, and this presents an interesting market and revenue opportunity for an eager producer.
The Ecological Farmers Association is hosting training courses for producers in Kemptville in March: Introduction to organic field crop production; Introduction to organic small fruit production; and Introduction to organic dairy production. Call Janet Duncan (613) 256-2933 for information and registration.
The Agriculture week in Kemptville also includes an Ecological Day on Saturday, February 14th. It is an excellent opportunity to hear more about organic production techniques, check out the evolution of the market, and meet the players in the industry.
Come back during the next few months and we will discuss organic production techniques, profile some successful organic producers, answer frequently asked questions about organic food, and review the organic certification process. In the meantime, feel free to call the undersigned for more information or to suggest material for the next issue.
A contribution by Tom Manley
President of Homestead Organics