Introduction
to Organic Farming
PDF (218KB)
Table
of Contents
-
- Growth
of Organic Culture
- Why Farm Organically?
- Why
Buy Organic?
- What is "Certified Organic"?
- Exporting
Organic Materials
- Organic Certification
- The
Transition Period
- Successful Organic Farming
- Summary
- Sources
of Information
- Websites
Defining
“Organic”
Organic farming is a method of crop and livestock production
that involves much more than choosing not to use pesticides, fertilizers, genetically
modified organisms, antibiotics and growth hormones.
Organic production
is a holistic system designed to optimize the productivity and fitness of diverse
communities within the agro-ecosystem, including soil organisms, plants, livestock
and people. The principal goal of organic production is to develop enterprises
that are sustainable and harmonious with the environment.
The general principles
of organic production, from the Canadian Organic Standards (2006), include the
following:
- protect the environment, minimize soil degradation and
erosion, decrease pollution, optimize biological productivity and promote a sound
state of health
- maintain long-term soil fertility by optimizing conditions
for biological activity within the soil
- maintain biological diversity
within the system
- recycle materials and resources to the greatest extent
possible within the enterprise
- provide attentive care that promotes the
health and meets the behavioural needs of livestock
- prepare organic products,
emphasizing careful processing, and handling methods in order to maintain the
organic integrity and vital qualities of the products at all stages of production
- rely on renewable resources in locally organized agricultural systems
Organic farming promotes the use of crop rotations and cover crops,
and encourages balanced host/predator relationships. Organic residues
and nutrients produced on the farm are recycled back to the soil.
Cover crops and composted manure are used to maintain soil organic
matter and fertility. Preventative insect and disease control methods
are practiced, including crop rotation, improved genetics and resistant
varieties. Integrated pest and weed management, and soil conservation
systems are valuable tools on an organic farm. Organically approved
pesticides include “natural” or other pest management
products included in the Permitted Substances List (PSL) of the
organic standards. The
Permitted Substances List identifies substances permitted for
use as a pesticides in organic agriculture. All grains, forages
and protein supplements fed to livestock must be organically grown.
The organic standards generally prohibit products
of genetic engineering and animal cloning, synthetic pesticides, synthetic fertilizers,
sewage sludge, synthetic drugs, synthetic food processing aids and ingredients,
and ionizing radiation. Prohibited products and practices must not be used on
certified organic farms for at least three years prior to harvest of the certified
organic products. Livestock must be raised organically and fed 100 per cent organic
feed ingredients.
Organic farming presents many challenges. Some crops are
more challenging than others to grow organically; however, nearly every commodity
can be produced organically.
Growth of Organic Agriculture
The
world market for organic food has grown for over 15 years. Growth of retail sales
in North America is predicted to be 10 per cent to 20 per cent per year during
the next few years. The retail organic food market in Canada is estimated at over
$1.5 billion in 2008 and $22.9 billion in the U.S.A. in 2008. It is estimated
that imported products make up over 70 per cent of the organic food consumed
in Canada. Canada also exports many organic products, particularly soybeans and
grains.
The Canadian Organic Farmers reported 669 certified organic farms
in Ontario in 2007 with over 100,000 certified organic acres of crops and pasture
land. This is an annual increase of approximately 10 per cent per year in recent
years. About 48 per cent of the organic cropland is seeded to grains, 40 per cent
produces hay and pasture and about five per cent for certified organic fruits
and vegetables. Livestock production (meat, dairy and eggs) has also been steadily
increasing in recent years.
Why Farm Organically?
The
main reasons farmers state for wanting to farm organically are their concerns
for the environment and about working with agricultural chemicals in conventional
farming systems. There is also an issue with the amount of energy used in agriculture,
since many farm chemicals require energy intensive manufacturing processes that
rely heavily on fossil fuels. Organic farmers find their method of farming to
be profitable and personally rewarding.
Why Buy Organic?
Consumers
purchase organic foods for many different reasons. Many want to buy food products
that are free of chemical pesticides or grown without conventional fertilizers.
Some simply like to try new and different products. Product taste, concerns for
the environment and the desire to avoid foods from genetically engineered organisms
are among the many other reasons some consumers prefer to buy organic food products.
In 2007 it was estimated that over 60 per cent of consumers bought some organic
products. Approximately five per cent of consumers are considered to be core organic
consumers who buy up to 50 per cent of all organic food.
What
is "Certified Organic"?
“Certified organic” is a term
given to products produced according to organic standards as certified by one
of the certifying bodies. There are several certification bodies operating in
Ontario. A grower wishing to be certified organic must apply to a certification
body requesting an independent inspection of their farm to verify that the farm
meets the organic standards. Farmers, processors and traders are each required
to maintain the organic integrity of the product and to maintain a document trail
for audit purposes. Products from certified organic farms are labelled and promoted
as “certified organic.”
In June 2009, the Canadian government
introduced regulations to regulate organic products. Under these regulations the
Canadian Food Inspection
Agency (CFIA) oversees organic certification, including accreditation of Conformity
Verification Bodies (CVBs) and Certification Bodies (CBs). This regulation also
references the Canadian Organic Production Systems General Principles and
Management Standards (CAN/CGSB-32.310) and the Organic Production Systems
– Permitted Substances List that were revised in 2009.
The Canadian
organic regulations require certification to these standards for agricultural
products represented as organic in import, export and inter-provincial trade,
or that bear the federal organic agricultural product legend or logo. (Figure
1) Products that are both produced and sold within a province are regulated
by provincial organic regulations where they exist (Quebec, British Columbia and
Manitoba).
Figure 1. Canadian
Agriculture Product Legend (logo)
The federal regulations apply
to most food and drink intended for human consumption and food intended to feed
livestock, including agricultural crops used for those purposes. They also apply
to the cultivation of plants. The regulations do not apply to organic claims for
other products such as aquaculture products, cosmetics, fibres, health care products,
fertilizers, pet food, lawn care, etc.
Food products labelled as organic
must contain at least 95 per cent organic ingredients (not including water and
salt) and can bear the Canada Organic logo. Multi-ingredient products with 70
per cent to 95 per cent organic product content may be labelled with the declaration:
“% organic ingredients”. Multi-ingredient products with less than 70
per cent organic content may identify the organic components in the ingredient list.
Exporting
Organic Materials
Exported products must meet the requirements of the importing
country or standards negotiated through international equivalency agreements.
Products exported to the U.S. must meet the terms of the Canada-U.S. equivalency
agreement signed in June 2009. All products that meet the requirements of the
Canada Organic Regime can be exported to the U.S. with the exception that agricultural
products derived from animals treated with antibiotics cannot not be marketed
as organic in the U.S. Canada is also exploring other international equivalency
agreements with other trading partners to enhance trade opportunities for export
and to assure the organic integrity of imported products.
Organic
Certification
When considering organic certification, know the requirements
and accreditation(s) needed in the marketplace where your products will be sold.
When comparing certification bodies, make sure they have the certification requirements
and accreditations needed to meet market requirements. As a minimum certification
bodies should be accredited under the Canadian Organic Products Regulations. Some
markets may require accreditation or equivalency agreements with countries in
the European Union, or with the Japanese Agricultural Standard (JAS), Bio-Swisse
or other international organic certification systems. As Canada develops international
equivalency agreements the need for the certification body to have these international
accreditations will diminish.
For more information on certification and
links to Canadian regulations and standards see the Organic Agricultural section
of the OMAFRA website at www.ontario.ca/organic
or the CFIA website at www.inspection.gc.ca.
The
Transition Period
The first few years of organic production are the hardest.
Organic standards require that organic lands must be managed using organic practices
for 36 months prior to harvest of the first certified organic crop. This
is called the “transition period” when both the soil and the manager
adjust to the new system. Insect and weed populations also adjust during this
time.
Cash flow can be a problem due to the unstable nature of the yields
and the fact that price premiums are frequently not available during the transition
since products do not qualify as “certified organic.” For this reason,
some farmers choose to convert to organic production in stages. Crops with a low
cost of production are commonly grown during the transition period to help manage
this risk.
Carefully prepare a plan for conversion. Try 10 per cent to 20 per
cent the first year. Pick one of the best fields to start with and expand organic
acreage as knowledge and confidence are gained. It may take five to 10 years to
become totally organic, but a long term approach is often more successful than
a rapid conversion, especially when financial constraints are considered. Parallel
production (producing both organic and conventional versions of the same crop
or livestock product) is not allowed. Use good sanitation, visually different
varieties, individual animal identification and other systems to maintain separation
and integrity of the organic and conventional products. Good records are essential.
Successful
Organic Farming
In organic production, farmers choose not to use some of
the convenient chemical tools available to other farmers. Design and management
of the production system are critical to the success of the farm. Select enterprises
that complement each other and choose crop rotation and tillage practices to avoid
or reduce crop problems.
Yields of each organic crop vary, depending on
the success of the manager. During the transition from conventional to organic,
production yields are lower than conventional levels, but after a three to five
year transition period the organic yields typically increase.
Cereal and
forage crops can be grown organically relatively easily to due to relatively low
pest pressures and nutrient requirements. Soybeans also perform well but weeds
can be a challenge. Corn is being grown more frequently on organic farms but careful
management of weed control and fertility is needed. Meeting nitrogen requirements
is particularly challenging. Corn can be successfully grown after forage legumes
or if manure has been applied. Markets for organic feed grains have been strong
in recent years.
The adoption of genetically engineered (GMO) corn and canola
varieties on conventional farms has created the issue of buffer zones or isolation
distance for organic corn and canola crops. Farmers producing corn and canola
organically are required to manage the risks of GMO contamination in order to
produce a “GMO-free” product. The main strategy to manage this risk
is through appropriate buffer distances between organic and genetically engineered
crops. Cross-pollinated crops such as corn and canola require much greater isolation
distance than self-pollinated crops such as soybeans or cereals.
Fruit
and vegetable crops present greater challenges depending on the crop. Some managers
have been very successful, while other farms with the same crop have had significant
problems. Certain insect or disease pests are more serious in some regions than
in others. Some pest problems are difficult to manage with organic methods. This
is less of an issue as more organically approved biopesticides become available.
Marketable yields of organic horticultural crops are usually below non-organic
crop yields. The yield reduction varies by crop and farm. Some organic producers
have added value to their products with on-farm processing. An example is to make
jams, jellies, juice, etc. using products that do not meet fresh market standards.
Livestock
products can also be produced organically. In recent years, organic dairy products
have become popular. There is an expanding market for organic meat products. Animals
must be fed only organic feeds (except under exceptional circumstances). Feed
must not contain mammalian, avian or fish by-products. All genetically engineered
organisms and substances are prohibited. Antibiotics, growth hormones and insecticides
are generally prohibited. If an animal becomes ill and antibiotics are necessary
for recovery, they should be administered. The animal must then be segregated
from the organic livestock herd and cannot be sold for organic meat products.
Vaccinations are permitted when diseases cannot be controlled by other means.
Artificial insemination is permitted. Always check with your certification body
to determine if a product or technique is allowed in the Permitted Substances
List and the organic standards. Organic production must also respect all other
federal, provincial and municipal regulations.
Organic produce can usually
qualify for higher prices than non-organic products. These premiums vary with
the crop and may depend on whether you are dealing with a processor, wholesaler,
retailer or directly with the consumer. Prices and premiums are negotiated between
buyer and seller and will fluctuate with local and global supply and demand.
Higher
prices offset the higher production costs (per unit of production) of management,
labour, and for lower farm yields. These differences vary with commodity. Some
experienced field crop producers, particularly of cereals and forages, report
very little change in yield while in some horticultural crops such as tree fruits,
significant differences in marketable yield have been observed. There may also
be higher marketing costs to develop markets where there is less infrastructure
than for conventional commodities. Currently, demand is greater than supply for
most organic products.
Summary
Organic farming can
be a viable alternative production method for farmers, but there are many challenges.
One key to success is being open to alternative organic approaches to solving
production problems. Determine the cause of the problem, and assess strategies
to avoid or reduce the long term problem rather than a short term fix for it.
Sources
of Information
COG – Canadian Organic Growers Inc.
323 Chapel
St., Ottawa ON K1N 7Z2
Phone: (613) 216-0741, 1-888-375-7383
E-mail:
info@cog.ca
Website:
www.cog.ca
EFAO – Ecological Farmers Association of Ontario
5420 Highway 6 North,
RR 5, Guelph, ON N1H 6S2
Phone: (519) 822-8606
E-mail: info@efao.ca
Website: www.efao.ca
OMAFRA
– Ontario Ministry of Agriculture, Food and Rural Affairs
1 Stone Road
W., Guelph, ON N1G 4Y2
Agr. Information Contact Centre
Phone: 1-877-424-1300
Website: www.ontario.ca
OACC-
Organic Agricultural Centre of Canada
Nova Scotia Agricultural College
Box 550, Truro, Nova Scotia, B2N 5E3
Phone: (902) 893-7256, Fax: (902) 893-3430
E-mail: oacc@nsac.ca
Website: www.organicagcentre.ca
Guelph Organic Conference
For information contact:
Tomás
Nimmo, Box 116,
Collingwood, ON L9Y 3Z4
Phone: (705) 444-0923, Fax (705)
444-0380
E-mail: organix@georgian.net
Website: www.guelphorganicconf.ca/
OCO - Organic Council of Ontario
RR 5 Guelph, ON N1H 6J2
Phone:
(519) 827-1221, Fax: (519) 827-0721
E-mail: info@organiccouncil.ca
Website: www.organiccouncil.ca
Websites
The following websites are a limited list
of useful resources. There are many other valuable sites depending on interests.
Explore these and look for links to other organic sites on the Web.
Ontario
Ministry of Agriculture, Food and Rural Affairs (OMAFRA)
Agriculture
and Agri-Food Canada (AAFC)
Organic
Agriculture at the University of Guelph
Canadian
Food Inspection Agency – Canada Organic Office
Cyber-Help
for Organic Farmers
Organic Trade Association
(OTA)
SBDFG – Society
for Bio-Dynamic Farming and Gardening in Ontario
Ministère
de l'Agriculture, des Pêcheries et de l'Alimentation AgriRéseau
International Federation Of Organic Agriculture
Movements
National
Organic Program (USDA NOP)
Organic Materials
Research Institute
The Organic
Center
The New Farm
Sustainable
Agriculture Network
U.S.
National Sustainable Farming Information Center (ATTRA)
Organic
Eprints
eOrganic
(US Organic Extension website)
This Factsheet was authored by Hugh
Martin - former Organic Crop Production Program Lead, OMAFRA,
Guelph.
