transitioning to organic 21310
DESCRIPTION
Provides reasons to transition to organic and steps to take to transiton farmTRANSCRIPT
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Transitioning to organic Transitioning to organic The whys and hows…The whys and hows…
Vicki Morrone ([email protected])Organic Vegetable and Field Crop Educator Mott Sustainable Food SystemsMichigan State University
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Just what is organic??Just what is organic??Two general things one can say
about organically produced food:1.It needs to be grown using a mixture
of approaches so it’s less dependent on pesticides (like good IPM)
2.The pesticides and/or soil amendments used need to be from a natural source, not bio engineered or synthetic. Look for the OMRI seal and check with your certifier if unsure.
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Organic is a way to produce food Organic is a way to produce food that involves the whole system that involves the whole system
Build the soil so it grows strong plantsSelect hardy crops/varieties that are
resistant to pestsGrow cover crops or ground cover that
feeds the soil (such as clovers) Grow plants with flowers to provide
nectar and a place to hang out when its hot for beneficial insects.
When scouting, if a pesticide is needed it is used in conjunction with other practices.
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Considerations?Considerations?Your prioritiesYour marketsPotential lossesPotential gainsYour drive to change your
production method
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Priorities?Priorities?EnvironmentFamilyLaborEquipment/ infrastructureFarm situation
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What gains?What gains?• New market opportunitiesWhole Foods, Plum Markets, Sysco (GR), Farmers
Markets, CSAs• Chance to build your soil and see paybackGain tilth 2 yrs Increase organic matter 5 yrs• New social and work network Organic farmers and community members
promoters, MOFFA, MIFFS, environmentalists, schools
• Increase in price received for produce (20-60%)
Amount depends on markets; lower margin at most Farmers markets and higher at all organic wholesalers
• A system to help you keep trackFarm Plan, traceability records, receipts, labels,
input sources
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What changes?What changes?Transition timeReduction in yield in initial yearsExisting markets not willingChemical fixes for weeds and
plant nutrientsComfort zone of knowledge of
farming
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Initially…Initially…
Especially in first 2-5 yearsReduced harvest yieldLess secure marketsInadequate labor forceReduced available time due to
learning curve
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Wanna know more??Wanna know more??
Consider what you know already◦Different situations at your farm◦Compare one field to the next◦How different types/sizes of markets
operateConsider how organic production
works◦All crops have the same biology◦Think of it as assisting mother nature’s
talents and gifts
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Getting O-Getting O-SmarterSmarter
Visit organic farmsAttend field days and talk to the
farmers thereTalk with organic farmers at markets Go to organic conferences and
workshops (MOFFA, MOSES)Partner with an organic farmer for a
marketSpeak to a certifying agencyVisit web sites offering info (
www.michiganorganic.msu.edu; ATTRA.org)
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Opportunities to ConsiderOpportunities to ConsiderExtended season production
using hoop houses.Community supported agriculture
(CSA).Growing food for schools and
institutionsSelling at local farmers markets
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A Market AssessmentA Market AssessmentExisting markets’ interest in
organicPotential markets within your areaAbility for you to meet those
markets demands ◦Packaging◦Labeling◦Delivery◦Billing
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Steps to Become CertifiedSteps to Become CertifiedPrepare
◦ Identify sources of inputs and markets◦ Get your paperwork in order including farm
plan◦ Share your plan with organic farmers◦ Call a certifying agency-ask them questions
Initiate◦ Arrange for an inspection after 3 yrs transition◦ Pay fee and take advantage of cost-shares◦ Register with state of Mi as an organic farmer
Maintain◦ Records◦ Farm plan◦ Soil quality
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Using Organic InputsUsing Organic InputsSelect reliable products
◦Compost with process notes◦Certified seed potatoes◦Organic seed whenever possible◦Transplants from local reliable
greenhouse
Choose organically allowed products◦OMRI approved or◦Approved by certifier
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Keeping RecordsKeeping RecordsSource where purchasedLabel with ingredientsReceipts of payment
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Who Certifies?Who Certifies?
◦Each agency must be registered by the USDA.
◦Each agency follows the NOP guidelines but has their own protocol and application process.
◦Farmer can choose any certifier as long as they are registered with USDA
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Is certification always Is certification always necessary?necessary?Does certification enhance
market opportunities/price? Is organic produce what the
market is demanding? Will you sell more than $5000
worth/year?
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Resources to get there…Resources to get there…Find out what are the current NOP rules
National Organic Program guidelineshttp://www.ams.usda.gov/nop/NOP/standards.html
and click on electronic code of federal regulations
Michigan Organic Ag Survey, Bingen and Reardon
http://www.moffa.org/f/MI_Organic_Agriculture_Report_March_2007.pdf
Find out which products are allowed by NOPOMRI:www.omri.org for what products are
allowed by NOPWeb page of production resources:www.MichiganOrganic.msu.edu
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So many decisions…So many decisions…
Now for the questions????