Transitioning to organic Transitioning to organic The whys and hows…The whys and hows…

Vicki Morrone (sorrone@msu.edu)Organic Vegetable and Field Crop Educator Mott Sustainable Food SystemsMichigan State University

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.

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.

Considerations?Considerations?Your prioritiesYour marketsPotential lossesPotential gainsYour drive to change your

production method

Priorities?Priorities?EnvironmentFamilyLaborEquipment/ infrastructureFarm situation

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

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

Initially…Initially…

Especially in first 2-5 yearsReduced harvest yieldLess secure marketsInadequate labor forceReduced available time due to

learning curve

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

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)

Opportunities to ConsiderOpportunities to ConsiderExtended season production

using hoop houses.Community supported agriculture

(CSA).Growing food for schools and

institutionsSelling at local farmers markets

A Market AssessmentA Market AssessmentExisting markets’ interest in

organicPotential markets within your areaAbility for you to meet those

markets demands ◦Packaging◦Labeling◦Delivery◦Billing

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

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

Keeping RecordsKeeping RecordsSource where purchasedLabel with ingredientsReceipts of payment

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

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?

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

So many decisions…So many decisions…

Now for the questions????