What is Organic Agriculture?

“An ecological production management system that promotes and enhances biodiversity, biological cycles and soil biological activity. It is based on minimal use of off-farm inputs and on management practices that restore, maintain and enhance ecological harmony” –definition from National Organic Standards Board

 

 

 

 

Principles of Organic Farming

Biodiversity : Ecosystems with diversity are more stable. They support other organic principles like natural pest management by maintaining beneficial organisms in the soil and environment. Farmers can support a diverse environment through beneficial practices like crop rotation, intercropping and companion planting.

Diversification and Integration of Enterprises : This supports the NOSB’s definition of organic agriculture by minimizing the use of off-farm inputs. Integration of enterprises also assists organic farmers by giving them economic sustainability because they have some control over each step in their farming program. They therefore have some control over risks they face.

Sustainability : This is an ideal organic farmers strive to uphold. It minimizes a farm’s overall consumption rate because the farm is trying to keep itself running- by implementing practices like crop rotation that would keep the land arable versus a conventional farm which may hold a tillage practice that would increase erosion and reduce the land’s ability to harvest crops in the future.

Natural Plant Nutrition : Going back to the idea of sustainability, an organic farmer would implement farming practices that would minimally disturb natural, beneficial soil organisms. A conventional farm may practice tillage, which would be harmful to the soil microbes, so the land would need additional nutrients applied.

Natural Pest Management : Organic farmers are not permitted to use any synthetic chemicals on their fields to manage pests. Instead they focus on plant nutrition and believe that healthy plants should not be as attractive to pests as weaker plants and would naturally fight off pests better than a weaker plant.

Integrity : Consumers usually pay extra for organic products. Organic farmers have a responsibility to consumers to hold to the organic principles and grow their crops and animals by organic standards.

--USDA-NOP

There are strict standards and regulations on what is permitted to be used in organic farming practices. Genetically modified organisms, antibiotics, growth hormones, sewage sludge fertilizers, ionizingradiation and synthetic pesticides are not allowed to be used on organic farms. Organic producers may apply natural pesticides to their fields.

- www.lanecountyfarmersmarket.com

 

 

USDA National Organic Program

“…all crop, wild crop, livestock, and handling operations requiring certification [must] submit an organic systemplan to their certifying agent and, where applicable, the State organic program (SOP). The organic system plan is a detailed description of how an operation will achieve, document, and sustain compliance with all applicable provisions in the OFPA (Organic Food Production Act of 1990) and these regulations.” The organic system plan must have specific components and be very detailed. “ The organic system plan is the forum through which the producer or handler and certifying agent collaborate to define, on a site-specific basis, how to achieve and document compliance with the requirements of certification. The organic system plan commits the producer or handler to a sequence of practices and procedures resulting in an operation that complies with every applicable provision in the regulations.”

-www.trautman.net

Pros and Cons to Organic Farming

If the organic farmer has integrity and is following the six organic principles- the consumer has a good idea of how their food is being grown and processed. Organic farming is regulated by the government, so generally consumers will believe the products with organic labels are sticking to the six principles.

It is difficult, however, for the government to regulate organic production. Some regulations for organic production aren’t as specific as the everyday consumer would think. For example, dairy cattle are required to be on pasture for a certain number of days each year. However, it isn’t a very high number of days, and some organic farms will keep their cows on pasture for the minimum amount each year and on a lot eating grain for the rest of the days- while labeling their product as organic because they meet the standard and marketing the product as though the cows were raised in a sunny, green pasture.

- www.bestnaturalfoods.com

Animals are still generally viewed as treated more humanely on organic farms. Their feed is strictly regulated and they are required to be on pasture for at least some of their year. When it comes to medically treating a sick animal, on organic farms the sick animal must be separated from the herd to be given antibiotics and not returned until the antibiotics has run its course and gone through the animal’s system. This is how farmers prevent antibiotics from being spread from their animals into a food product, such as milk from a dairy cow.

 

- www.allposters.com

 

- www.extension.iastate.edu

Many consumers feel because synthetic pesticides, antibiotics and growth hormones cannot be utilized by organic producers, the organic products are healthier. Although some foods, such as peanut butter, are healthier in the natural form- conventionally-produced peanut butter has partially hydrogenated oils in it which contain lots of unhealthy fats- there has been no difference in nutritional value found between organic and conventionally-produced food.

With all of the information on the pros and cons of organic farming, it’s up to the consumer to decide whether or not to pay for a higher priced, organically-produced product. Most organic products cost more than conventionally-produced products because of the labor-intensive farming practices.

$5.19/box $3.79/box

- www.kelloggs organics.com/ mini.html

 

Definition of Organic (pertaining to produce)

 

As defined by the USDA in 1980, organic farming is a system that excludes the use of synthetic fertilizers, pesticides, and growth regulators. Organic farmers rely heavily on crop rotations, crop residues, animal manures, legumes, green manures, organic wastes, and mineral-bearing rocks to feed the soil and supply plant nutrients. Insects, weeds, and other pests are managed by mechanical cultivation and cultural, biological, and biorational controls.

 

Industry leaders agree that the success of the organic produce industry depends on the establishment of valid, uniform certification standards because certification standards assure customers of the authenticity of the product as well as protect legitimate organic producers.

A standard definition of "organic" is the first stage in establishing uniform certification standards. With this in mind, the United Fresh Fruit and Vegetable Association recently formed a task force consisting of representatives from the organic and agriculture Industry to establish such a definition. The definition as finally approved contains six parts:

• Organic food production systems are based on farm management practices that replenish and maintain soil fertility by providing optimal conditions for soil biological activity.
• Organic food is food that has been determined by an independent third-party certification program to by produce in accordance with a nationally approved list of materials and practices.
• Organic food is documented and verified by an accurate and comprehensive record of the production and handling system.
• Only nationally approved materials have been used on the land and crops for at least three years before harvest.
• Organic food has been grown, harvested, preserved, processed, stored, transported and marketed in accordance with nationally approved materials and practices.
• Organic food meets all local, state and federal regulations governing the safety and quality of the food supply.

The group expects that the definition may be attached to future federal organic legislation.

 

 

Organic Produce Issues

Organic farming, because it shuns synthetic fertilizers and pesticides, is friendlier to the environment than conventional practices. And evidence is increasing that organic food is better for you.

Organic produce on average contains about twice the essential minerals of conventionally grown food, according to a study published in the Journal of Applied Nutrition. And a University of Washington study found that children eating conventional food had six to nine times the pesticide exposure of children who ate an organic diet.

It is no wonder that consumers have made organic food the fastest growing sector of agriculture. Sales of organic food are rising by 20 percent annually.

But organic is not without problems. As organic sales have grown, organic farming has moved away from its small family-farm roots and is becoming industrialized. The organic carrots I buy at Wal-Mart were probably grown on a large scale, a system dependent on fossil-fuel mechanization, underpaid farm labor and imported organic fertilizers. How sustainable over the long run is the diesel tractor plowing up the soil? How fair are the labor practices? And the chicken litter fertilizer might be organic, but how far was it shipped before it was spread on the field?

"Eaters might begin to question the sanity of eating food more traveled than they are," quips Joan Dye Gussow, author of " This Organic Life". Noting that a calorie is a unit of energy, she says: "It costs 435 fossil fuel calories to fly a 5-calorie strawberry from California to New York."

Now consider locally grown food. It solves the problem of shipping food long distances. And because of this short commute, local food -- organic or conventional -- is naturally fresher and tastier.

 

Decline in Produce Nutritional Values

The fruits and vegetables that our parents ate when they were growing up were more nutritious than the ones we'll serve our children tonight. On average, the produce we grow in the United States has lower levels of several vitamins and minerals today than it did 50 to 60 years ago. By growing or buying and eating organic produce, however, we can make up much of the difference. Organically grown fruits and vegetables are proving to have higher levels of antioxidants, vitamins and minerals than their conventionally grown counterparts.

 

Donald R. Davis, a research associate with the Biochemical Institute at the University of Texas, Austin, recently analyzed data gathered by the USDA in 1950 and 1999 on the nutrient content of 43 fruit and vegetable crops. He found that six out of 13 nutrients had declined in these crops over the 50-year period (the seven other nutrients showed no significant, reliable changes). Three minerals, phosphorous, iron and calcium, declined between 9 percent and 16 percent. Protein declined 6 percent. Riboflavin declined 38 percent and ascorbic acid (a precursor of vitamin C) declined 15 percent.

A study of the mineral content of fruits and vegetables grown in Britain between 1930 and 1980 shows similar decreases in nutrient density. The British study found significantly lower levels of calcium, magnesium, copper and sodium in vegetables, and of magnesium, iron, copper and potassium in fruit. The report concludes that the declines indicate "that a nutritional problem associated with the quality of food has developed over those 50 years."

The decline in our produce's nutritional value corresponds to the period of increasing industrialization of our farming systems. As we have substituted chemical fertilizers, pesticides and monoculture farming for the natural cycling of nutrients and on-farm biodiversity, we have lessened the nutritional value of our produce. Integrated well-established organic farming systems can counter the decline.

 

Risks

 

 

The number of outbreaks of human infections associated with the consumption of raw fruits, vegetables and unpasteurized fruit juices has increased in recent years.
Since fresh-cut produce is often eaten raw and is prepared
from a raw agricultural product produced in contact with soil
with no processing step to ensure microbiological safety, there are particular concerns of food safety not encountered with processed foods. Human pathogens can and do infest fresh fruits and vegetables and have been responsible for food borne illness especially enteric pathogens: Escherichia coli 0157:H7 and Salmonella. Other pathogens include Listeria monocytogenes, Clostridium botulinum and Bacillus cereus present naturally in the soil.

Changes in agronomic, harvesting, distribution, processing,
and consumption patterns and practices have undoubtedly
contributed to this increase.
Fresh-cut fruits and vegetables are living and breathing during
and after processing, they are subject to rapid deterioration
and can support the growth of large populations of micro
organisms. Unlike other processed foods, there is no kill step
during processing and there is no treatment, other than good
temperature management, that will significantly retard
deterioration, together with Good Sanitation and Good
Manufacturing Practices (GMP's).

 

Examples of fresh produce and juice from which bacterial pathogens have 
   been isolated:

Pathogen	Product
1. E.coli 0157:H7	- Apple juice, Cabbage, Lettuce, Cress sprouts, Cilantro.
2. Salmonella	- Tomato, Alfa sprouts, Cabbage, Chili, Eggplant, Spinach, Fennel, Parsley, Strawberries,Watermelon, Cantaloupe
3. Bacillus cereus	- Cucumbers, Mustard sprouts, Soybean sprouts,Cress sprouts.
4. Clostridium     botulinum	- Cabbage, Mushrooms, Pepper.
5. Campylobacter     jejuni	- Green onions,Lettuce, Mushroom, Potato, Parsley, Pepper
6. Listeria     monocytogenes	- Bean sprouts, Cabbage, Chicory, Cucumber, Eggplant,   Salad vegetables, Radish, Mushrooms, Potatoes,   Tomatoes
7. Staphylococcus	- Alfa alfa sprouts, Carrot, Onions sprouts, Radish,  Parsley

 

Sources of contamination:

Contamination of products can occur in the field, during harvesting, post harvest handling, processing, storage or marketing. The most common sources of contamination being:

Fecal contamination of soils due to grazing animals or human waste. Contamination from un-composted manure used as fertilizer. Irrigation water contaminated with runoff from areas grazed by animals. Handling by workers practicing poor personal hygiene. Contaminated wash water in the processing facility. Drip or splash from contaminated floors, drains, overhead pipes or cooling systems.

 

For the safety of your customers, your suppliers should provide evidence and documentation of the microbiological safety of their fertilizers, irrigation water and worker hygienic practices. It is an essential part of a good HACCP program which can help ensure safe raw product.

Similarly, within the production area, workers hands can be contaminated with pathogens. All personnel that contact fresh-cut produce should be required to wear gloves and to use hand dips (usually iodine or quaternary ammonium solutions). These requirements should apply equally to workers, management, maintenance workers and visitors.

As for product wash water, if not properly sanitized, it can become a source of
microbiological contamination for every piece of product that passes through. It is a widespread misconception that chlorinated wash water cleans and/or sterilizes produce as it is washed.
Chlorinated wash water does little more to clean produce than clean, non-chlorinated water. Chlorine does sanitize the wash water and maintains a low microbiological count in the water. In this way the water does not become a reservoir for bacteria to infest the produce. Sodium (or sometimes calcium) hypochlorite is most commonly used in produce wash water. The
antimicrobial activity of these compounds depends on the pH of the water that should be kept between 6.0 and 7.5 to ensure chlorine activity, the amount of organic material in the water and, to some degree, the temperature of the water. Organic material in the water will reduce the activity of chlorine so periodically replacing or filtering the water is important to maintain cleanliness.

Cleanliness of all work surfaces and equipment is an important quality assurance and
product shelf life issue. Product infested with high populations of bacteria is likely to become decayed and/or slimy sooner than similarly handled cleaner product. However, main environmental safety issue is probably the possible presence of Listeria monocytogenes within the processing facility. Listeria is a common environmental contaminant that thrives in cold, wet environments. Once established, Listeria can be difficult to eliminate and constant sanitation and testing are necessary to prevent its establishment. Listeria is most likely to be found in drains, refrigeration drip pans and any place where cold water accumulates and stands.
A comprehensive environmental sanitation program may include specific swab tests for Listeria and vigorous sanitation of all areas where Listeria is likely to be found. Again, prevention is the best defense against disaster.

 

Recommendation for handling some fresh-cut produce:

Cantaloupes/melons: scrub the skins with water and a brush before you cut them. (If you do not, cutting them could transfer pathogens from the rind to the flesh).

Berries, lettuce, and other non scrubable fruits and vegetables: wash them with fast running water. The friction of running water helps remove bacteria. That's better than soaking.

Wash fruit even if you plan to peel it. If there are microbes on the peel, they can contaminate the rest of the fruit when you peel it.

Eat only cooked sprouts.

 

Recommended Storage Temperature, Relative Humidity (R.H), and Storage Life
    for Fresh Fruits and Vegetables:

	Fruit/Veg.	Temperature (Centigrade)	R.H (%)	Storage Period	Suggested Method To Extend Preservation
	Asparagus	0	95-100	2-3 weeks	Freezing/Canning
	Broccoli	0	95-100	10-14 days	Freezing/Canning
	Brussel sprouts	0	95-100	3-5 weeks	Freezing/Canning
	Carrot (mature)	0	98-100	7-9 months	Freezing/Canning/Pickling
	Eggplant	8-12	90-95	7 days	Canning
	Okra	7-10	90-95	7-10 days	Freezing/Canning/Pickling
	Peas, green	0	95-100	1-2 weeks	Freezing/Canning
	Potatoes	3-4	90-95	5-10 months	Canning
	Spinach	0	95-100	10-14 days	Freezing/Canning
	Tomatoes(ripe)	8-10	90-95	4-7 days	Freezing/Canning
	Tomatoes(green)	13-21	90-95	1-3 weeks	Pickling
	Water melon	10-15	90	2-3 weeks	Freezing
	Muskmelon(full slip)	0-2	95	5-14 days	Freezing

 

Useful References

http://www.unitedfresh.org//

http://sustainable.tamu.edu/publications/organicproduce/certif.html

http://www.energybulletin.net/4492.html

http://attra.ncat.org/new_pubs/attra-pub/tomato.html?id=Delaware

http://www.organicconsumers.org/

http://www.organicharvestnetwork.com/

http://www.sfgate.com/cgi-bin/article.cgi?f=/c/a/2006/03/25/HOG3BHSDPG1.DTL

Pictures

http://www.eat-safe.com/Templates/InsideTemplate.aspx?PostingId=48

http://www.fehd.gov.hk/safefood/food_safety_plan/images/control_juice.jpg

http://bcrf.ucsd.edu/images/FruitVeggies.jpg

 

 

 

 

Organic Dairy Production

*A cow must be handled in accordance to the USDA’s Organic Foods Production Act of 1990 for at least 12 months before her milk can be sold or used in organic products.

*Organic dairy production does NOT use sub therapeutic doses of antibiotics to promote growth and keep an animal healthy. With the exception of vaccines, medications are prohibited in the absence of illness. Synthetic internal parasiticides are not to be used on a routine basis.

*If antibiotics must be administered to an animal, she must be separated from the rest of the herd. It is considered inhumane and unethical to leave a sick animal untreated.

*Synthetic growth hormones are prohibited in organic dairies. Many organic dairies advertise this, but the consumer should be aware that the cow still produces natural growth hormones within her own body.

*Record keeping is crucial, as there is 100% traceability of all animals and crops used for feed.

*Genetic engineering is prohibited in organic dairy production. This includes the crops that are fed to dairy cattle.

*Synthetic pesticides, fungicides and fertilizers are prohibited on the crops used for feed. However, there are certain natural fertilizers, such as composted livestock manure that is deemed to be fit for organic production. There are strict guidelines in place for fertilization via manure.

*Organic dairy cattle may not be fed a diet that contains any plastic pellets, urea or manure, or animal by-products. Feed additives and supplements must be used in strict accordance to the Federal Food, Drug and Cosmetic Act.

*Cows must be in living conditions that promote health, well being, and natural behavior.

*Access to pasture is a key concept in organic dairy production. Because the definition and criteria for access to pasture is not well defined in the National Organic Program standards, many organic dairies have come under scrutiny.

Final Thought ...

According to the American Dietetic Association and the USDA, organic milk and conventional milk are equally healthy and nutritious. Production practices are the main differences between organic and conventional farming. Both organic and conventional dairy products have pros and cons, but it is up to the consumer to determine which product type fits best into their lifestyle.

 

Organic Beef Production

Raising Organic Beef

• To be certified as organic, beef cattle must be reared under organic regulations as of the last 1/3 of gestation.
• Organic beef cattle must be bred naturally. Artificial Insemination is not permitted in the production of organic animals.
• One of the main goals of organic agriculture is to reduce as much stress on the animal as possible. For the benefit of the cattle, access to pasture and free exercise must be provided to organic beef cattle. Sunlight, shade, and shelter must also be available during pasture turnout of the cattle. Confinement of organic beef cattle is only accepted when brief and related to safeguarding health, soil and water viability, or the safety of the animal.
• Organic beef cattle must be fed 100% organic grain and roughage. Mineral and vitamin supplements are permitted in moderation to preserve herd health.
• Cattle raised by organic standards may not consume ionophores or hormones. Genetically altered feed items are also prohibited in the diets of organic cattle.
• Antibiotics are not allowed to be fed to enhance growth nor production of the beef cattle, but may be administered to a sick or wounded individual. Treatment must be provided to animals in need, however, any cattle receiving antibiotics or other medicines on the forbidden list must be removed from the organic cattle herd.
• Appropriate vaccinations to maintain herd immunity to diseases relevant to the area where the farm is located and to cattle as a species are tolerated in organic beef production.
• As with conventionally raised beef cattle, the feeding of any animal pieces or by-products whatsoever to ruminants that naturally consume an herbivorous diet within the United States is strictly banned to prevent Bovine Spongiform Encephalopathy.
• All Organic beef cattle farms must be approved and certified by a licensed USDA inspector and checked periodically to ensure that National Organic Program regulations are being followed, with the exception of farms yielding less than $5,000 per year in product.
• Conventional and Organic beef cattle may not be raised together. Organic beef cattle must be kept from contact with non-organic animals, products, and substances at all time. Organic cattle must also be killed and processed in a processing plant that is exclusive to managing Organic beef.
• Raising Organic beef cattle is to be done in three stages:
1. The cow-calf stage is the time between the birth and the weaning of the calf from its mother. The calf will only consume milk from its mother and organically produced grass and roughage.
2. The backgrounding stage is marked by the growth of a calf from a weanling to a yearling or when the cow reaches 900 lbs in body weight. The diet of the weanling should only be organic grass and roughage.
3. The finishing stage is the three-month period in a cow’s life where it is being matured and filled out for optimal beef production. In addition to organic forage, the cow may be provided with 100% organic grain as well to promote growth and marbling in the cow’s muscles. At the end of the finishing stage the cow will be sent to the abattoir.

 

HACCP for Organic Beef Farms

HACCP: Hazard Analysis Critical Control Point. HACCP is a system used in many different areas of food production as a way of recognizing vital parts of each production process in order to develop a control method to make each piece of the process safer. HACCP has 7 principles: run a hazard analysis, recognize critical control points, set critical limits, supervise, take remedial action, confirm, and maintain thorough records of each step. Having a HACCP program in place is imperative to all areas of production: beef, swine, poultry, seafood, and produce, as it allows for healthier animals, reduced chance of economic loss to the farm due to contaminated product, and a better reputation for the farm for being proactive enough to offer a safer product to the public.

• Proper record keeping is critical to running reputable and organized production of organic beef. Farm logs of visitors to the farm, inspection dates, dates new cattle are introduced, and dates of immunizations administered to herd must be maintained. These logs are important as organic certification requires that many regulations be followed and proof is required to receive and retain certification as an organic producer.
• All cattle should be supervised frequently for any signs of disease or injury and living conditions must be monitored to ensure minimal stress on the animal.
• New cattle entering the farm should be quarantined and examined by a veterinarian prior to being allowed into the main herd to prevent introduction of disease to the herd.
• Cattle should wear ear tags to indicate identity, when vaccinated, and which vaccines have been administered. A plan of action for keeping immunizations current and cattle healthy should be in place with every farm and their veterinarian.
• Manure management is vital to herd health. Removal of manure should be performed often and not spread onto pastures that cattle will be grazing. Pathogens such as Escherichia coli O157:H7, responsible for EHEC among humans and Mycobacterium paratuberculosis, the causative agent of Johne’s disease among cattle may be transmitted from cow to cow by fecal to oral contact as they are shed in the manure of the cattle. Overgrazing and increased exposure to manure with cattle is also associated with increasing the prevalence of tapeworms such as Cysticercus bovis within a herd, as these parasites are also shed in manure.
• Foot traffic onto the farm should be kept to a minimum. The more people who enter the farm, the more fomites they bring with them to carry pathogens and parasites to the herd. Boot washes should be installed at the farm’s entrance and exit and hand washing must be taken seriously when handling animals.

Sources referenced:

1 st image: http://www.kitchengardeners.org/pics/organic_label01.11.06.jpg

2 nd image: http://ard.unl.edu/rn/0998/wean.html

3 rd image: http://www.mass.gov/agr/events/pages/00_cover.htm

4 th image: http://www.kerrcenter.com/nwsltr/2005/winter2005/grass_is_greener.htm

General information:

http://www.organicconsumers.org/organic/beef010904.cfm http://www.ams.usda.gov/nop

http://www.ota.com/organic/foodsafety/OrganicBeef.html

http://www.iabeef.org/Docs/CertifiedOrganicBeefFactSheet.pdf