Fundamentals of Organic Agriculture.pdf

FUNDAMENTALS OF

Organic Agriculture

The primary goal

What Is Organic Agriculture?

of organic agriculture

is to optimize

According to the National Organic Standards Board (NOSB) of the United States

the health

Department of Agriculture (USDA), organic agriculture is “an ecological production

and productivity

management system that promotes and enhances biodiversity, biological cycles, and

of interdependent

soil biological activity. It is based on minimal use of off-farm inputs and on

communities of

management practices that restore, maintain, or enhance ecological harmony. The

soil life, plants,

primary goal of organic agriculture is to optimize the health and productivity of

animals, and people.

interdependent communities of soil life, plants, animals, and people.” (NOSB, 2003)

Though the term “organic” is defined by law (see “Legal” section on pages 3

and 4), the terms “natural” and “eco-friendly” are not. Labels that contain those terms may imply some

organic methods were used in the production of the foodstuff but do not guarantee complete adherence to

organic practices as defined by a law. Some products marketed as “natural” may have been produced with

synthetic or manufactured products (those not

considered to be “organic”), such as “natural beef.”

While eco-labels are encouraged for producers

interested in lowering synthetic inputs and farming

with ecological principles in mind (biodiversity, soil

quality, biological pest control), eco-labels are not

regulated as strictly as USDA organic labels.

Products labeled as “organic” meet strict legal

requirements, including certification by a third party.

PM 1880 May 2003

FUNDAMENTALS OF

Organic Agriculture

. . . the largest

purchasers of

Organic agriculture is the oldest form of

agriculture on earth. Farming without

the use of petroleum-based chemicals

(fertilizers and pesticides) was the sole

option for farmers until after World War

II. The war brought with it technologies

that were useful to agricultural produc-

tion. For example, ammonium nitrate

used for munitions during World War II

evolved into ammonium nitrate fertilizer;

organophosphate nerve gas production led to the

development of powerful insecticides. These tech-

nical advances since World War II have resulted in

significant economic benefits as well as environ-

mental and social detriments. Organic agriculture

seeks to use those advances that consistently yield

benefits, such as new varieties of crops, precision

agriculture technologies, and more efficient

machinery, while discarding those methods that

have led to negative impacts on society and the

environment, such as pesticide pollution and insect

pest resistance. Organic farming is considered a

systems approach, where interactions between

components (crops, animals, insects, soil) are as

important as the whole farm itself.

Instead of using synthetic fertilizers, organic

farmers use crop rotations, cover crops, and com-

post to maintain or enhance soil fertility. Also,

instead of using synthetic pesticides, organic

farmers employ biological, cultural, and physical

methods to limit pest expansion and increase

populations of beneficial insects. Genetically-

modified organisms (GMOs), such as herbicide-

resistant seeds and plants, as well as product

ingredients, such as GM-lecithin, are disallowed in

organic agriculture because they constitute

synthetic inputs and pose unknown risks (see GMO

discussion opposite).

organic products

The USDA reported on organic produc-

tion statistics in the United States

(USDA-ERS, 2002). This census, conduct-

ed in 2002, identified U.S. farmers who

reported 2.5 million acres of land

dedicated to organic production. This

figure probably under-represents current

production because many organic farm-

ers produce their products organically,

but sell less than $15,000 per year and are exempt

from inspection (see “Organic Certification”), or do

not label their product as organic and, in general,

are direct marketing to a local customer. In 1999,

Iowa farmers reported 150,000 acres of organic

cropland to the Iowa Department of Agriculture and

Land Stewardship (IDALS) survey. This increase in

organic acreage in Iowa represents a doubling from

the previous year and a sixfold increase since 1996.

The U.S. organic industry continues to grow at

a rate of 20 percent annually. Industry estimates

placed it at $10 billion in 2001. The organic industry

is a consumer-driven market. According to industry

surveys, the largest purchasers of organic products

are young people and college-educated consumers.

Today we are faced with the unique opportunity to

take advantage of a growing market demand and

use the technologies developed over the past 50

years. More and more farmers are interested in

the profitability and environmental benefits that

organic systems yield.

are young people

and college-educated

consumers.

In 2001, there were 2.3 million

acres in organic production in

the United States.

PAGE

History

U.S. Statistics

Worldwide consumption of organic products has

experienced tremendous growth, often surpassing

the U.S. figures of 20 percent annual gain. Much of

the increase in worldwide consumption has been

fueled by consumers’ demand for GMO-free

products. Because GMOs are disallowed in organic

production and processing, organic products auto-

matically are designated as GMO-free at the

marketplace. European consumers have led the

demand for organic products, particularly in coun-

tries such as the Netherlands, Italy, and Austria.

Two percent of all German farmland, four percent of

Italian farmland, and 10 percent of Austrian farm-

land is managed organically. Prince Charles of

England has developed a model organic farm and

has established a system of government support for

farmers making the transition to organic produc-

tion. Major supermarket chains and restaurants in

Europe and the United States offer a wide variety of

organic products in their aisles and on their menus.

Organic produce has become a more visible menu item at

restaurants around the world.

through conservation of food and nesting sites.

Others import their fertility and pest management

inputs. The philosophy of “input substitution” is

discredited by many longtime advocates of organic

agriculture. A truly sustainable method of organic

farming would seek to eliminate, as much as possi-

ble, reliance on external inputs.

Organic Certification—

Legalities and Logistics

The motivations for organ-

ic production include

concerns about the econo-

my, the environment, and

food safety. Although all

organic farmers avoid

synthetic chemicals in

their operations, they dif-

fer in how they achieve

the ideal system. Organic

farmers span the spec-

trum: some completely

eschew external inputs

and create on-farm sources of compost for fertiliza-

tion and encourage the activity of beneficial insects

The motivations for

When Congress passed the Organic Food

Production Act (OFPA) in 1990, it was heralded by

many as the first U.S. law to regulate a system of

farming. This law can be accessed at the Web site

http://www.ams.usda.gov/nop/. OFPA requires

that anyone selling products as “organic” must

follow a set of prescribed practices that includes

avoiding synthetic chemicals in crop and livestock

production and in the manufacturing of processed

products. Organic certification agencies were

established in the United States to provide the

required third-party certification. Some states,

including Iowa, followed suit and established their

own organic laws. In 1990 Iowa passed Chapter 190,

organic production

include concerns

about the economy,

the environment,

and food safety.

PAGE

World Statistics

Philosophy

FUNDAMENTALS OF

Organic Agriculture

adopting the definition of

organic as prescribed in

OFPA and establishing

penalties for producers

falsely identifying their

products as organic. Iowa

allows private certification

agencies to operate in

addition to its own certifi-

cation program. This

system is in contrast to

that of California, for

example, which relies on a

private certifier, California

Certified Organic Farmers

(CCOF), and that of Washington, which requires all

farmers to be certified through the state. Inspection

fees average $250 per year per farm to support the

independent inspection structure. Additional fees

are based on sales or individual acreage, depending

upon the agency.

After seven years of revisions, proposed rules

implementing the federal OFPA law were promul-

gated in 1997. However, these rules were revised

and released in 2001. Federal rules require that all

farmers who gross more than $5,000 per year from

organic sales be certified through an agency

accredited with the USDA’s National Organic

Program (NOP). The small farmer exemption allows

small-scale producers to receive the benefits of

premium prices (provided produce is raised organi-

cally) while avoiding certification fees. This

allowance may change in the future, however, and

all farmers are encouraged to join a certifying

association and a network of organic farmers.

OCIA Chapter Three–Southeast Iowa

319-592-3266

. . . all farmers

OCIA Chapter Four–Northeast Iowa

641-435-2156

are encouraged

Farm Verified Organic, North Dakota

701-486-3578

to join a

certifying association

Quality Assurance International (QAI)

San Diego

858-792-3531

and a network

of organic farmers.

California Certified Organic Farmers (CCOF)

831-423-2263

Oregon Tilth

503-378-0690

Organic Labels

In October 2002, the USDA began enforcing a set of

national standards that food labeled “organic” must

meet, whether it is grown in the United States or

imported from other countries. The use of the seal is

voluntary, so some organic food products may not

carry the new label, but all organic products will

carry notification of third-party certification.

Under the new standards, before a food can be

labeled as organic, a government-approved certifier

must inspect the farm where it is grown to ensure

that it was raised according to USDA organic

standards. In addition, companies that handle or

process food labeled organic must be certified.

The standards permit four different types of

organic labeling. Foods labeled “100 percent

Organic” must contain 100 percent organically

produced ingredients. Products labeled “Organic”

must contain at least 95 percent organic ingredi-

ents. Packages that state, “Made with Organic Ingre-

dients” must contain at least 70 percent organic

ingredients. Packages that claim their products

have some organic ingredients may contain

more than 30 percent of conventionally produced

agricultural ingredients and/or other substances.

Certification Agencies Practicing in Iowa

Organic Crop Improvement Association (OCIA)

Lincoln, Nebraska

402-477-2323

OCIA Chapter One–Central/Western Iowa

712-367-2442

OCIA Chapter Two–Northeast Iowa

507-583-4581

PAGE

The new USDA organic

label appears on all

certified products in

the U.S.

organics every other year.

For more information,

contact Kathleen Delate,

assistant professor in

the departments of horti-

culture and agronomy, 106

Horticulture Hall, Ames,

Iowa 50011, by telephone

at 515-294-7069, by FAX at

515-294-0730, or by e-mail

at kdelate@iastate.edu.

To sell a product

as “organic” the

crop must have been

raised on land that

no synthetic chemical

(including fertilizers,

Required Certification

Practices for Crops

To sell a product as

“organic” the crop must

have been raised on land

that no synthetic chemical

(including fertilizers, her-

bicides, insecticides, or

fungicides) inputs were

applied for three years

prior to its harvest. In addition, no GMO crops (e.g.,

Roundup-Ready ® soybeans and Bt-corn ® ) are

allowed in organic production.

Split operations, which means conventional and

organic fields are located on the same farm, are

allowed by Iowa law, but they require special care.

For example, a border of 25 feet is recommended

between organic and conventional fields in mixed

operations (see “Organic Soybean Production”

section on page 10).

Only naturally occurring materials are allowed

in production and processing operations, and all

treatments must be noted in farm records.

A crop rotation plan must be in place to protect

against pest problems and to maintain soil health.

Row crops should be raised for no more than four

out of five years, and the same row crop cannot be

grown in consecutive years on the same land.

Legumes (e.g., alfalfa, red clover, berseem clover,

and hairy vetch) alone, or in combination with small

grains (e.g., wheat, oats, and barley), should be

rotated with row crops (corn, soybeans, amaranth,

herbicides, insecticides,

or fungicides) inputs

Added water and salt are not counted as organic

ingredients. The use of the USDA Organic Seal can

only be used on the 95% and 100% organic products.

For more detailed information about the USDA

organic labeling requirements or information on

how to become certified organic, visit the following

Web sites:

were applied for

three years prior

to harvest.

http://extension.agron.iastate.edu/organicag/

www.ams.usda.gov/nop/Consumers/brochure.html

www.ams.usda.gov/nop/NOP/NOPhome.html

State of Iowa Organic Certification Program

IDALS began offering a state certification program

in March 2000. Farmers may elect to use the state

program in place of or in conjunction with a private

certification agency. The state program will use

similar rules and fee structures as private

certification agencies operating in Iowa. For more

information, contact Maury Wills, IDALS Organic

Program, by telephone at 515-281-5783.

Iowa State University

Organic Agriculture Program

Iowa State University operates the Organic

Agriculture Program (OAP) to provide research

information and extension presentations for

Iowans. OAP holds field days, workshops, and an

Iowa Communications Network (ICN) series on

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