CHAPTER 2 – NATIONAL ORGANIC RESOURCES
Reasons to become a Certified Organic Producer:
Adapted from: Transitioning to Organic Production
Published by: The Sustainable Agriculture Network (SAN), the national outreach arm of the Sustainable Agriculture Research and Education (SARE) program, with funding from USDA's Cooperative State Research, Education, and Extension Service. http://www.sare.org/publications/organic/index.htm
Organic farming is an environmentally responsible practice that:
1) Replenishes cultivated land with organic matter,
2) Over time improves natural soil health and fertility,
3) Promotes and enhances soil, plant, and insect biodiversity,
4) Encourages a high standard of personal health and quality-of-life,
5) Uses minimal off-farm inputs and management practices that restore, maintain, and enhance ecological harmony (National Organic Standards Board, 1996),
6) Balances the natural ecology of an agricultural system,
7) Produces high quality agricultural products,
8) Can be equally productive with conventional systems,
9) Captures a high cost for its products, and
10) Has become nationally recognized by the United States Department of Agriculture with defined quality standards.
How to get started in, or transition to, organic production:
Adapted from: Transitioning to Organic Production
Published by: The Sustainable Agriculture Network (SAN), the national outreach arm of the Sustainable Agriculture Research and Education (SARE) program, with funding from USDA's Cooperative State Research, Education, and Extension Service. http://www.sare.org/publications/organic/index.htm
CONVERTING TO ORGANIC PRODUCTION IS NOT A DECISION to take lightly. Organic farmers must learn how to work with nature to solve problems, such as adapting crop rotations to improve soil fertility, manage weeds and control pests rather than simply substituting accepted materials for prohibited ones. Farmers considering a transition to organic farming should think about the following questions, drafted by the Ohio Ecological Food and Farming Association (OEFFA):
- 1) Do you enjoy walking your fields on a regular basis?
- 2) Can you distinguish pests from beneficial insects?
- 3) Are you curious about why things happen on your farm?
- 4) Can you tolerate a field that is not weed free?
- 5) Do you have the patience to trade short-term economic returns for longer-term “ecological” credits while building soil health?
Farmers converting to organic purely to improve profits often fail because they do not consider the huge range of economic, social and production changes that must occur. The transition period can be particularly stressful because of the need to develop and implement new management skills. In fact, you must be prepared to survive a short-term financial loss if yields drop and costs increase during this period. Other considerations, posed by OEFFA and others, include:
- 6) How will the transition period, where yields sometimes decrease and price premiums are not yet available, impact your family?
- 7) How will potential social stigma and negative peer pressure from other farmers impact you?
- 8) What resources are available? Consider labor, borrowing capability, knowledge base of local extension and information exchange regarding organic production.
- 9) How will you develop the new types of relationships required to market organic products?
Some farmers view the transition period as an investment in education. During this time, when some growers experience declining profits, remember you are not only learning new skills but also are building what some economists call “natural resource capital”. This refers to:
- 10) Improved physical characteristics of soil and plants, such as better soil water infiltration, increased microbial populations, more natural predators, and better control of weeds.
Like investing in a new stock, there may not be short-term profits, but in the long run, you are setting the stage for the sustainability of your land and farm.
START-UP IDEAS AFTER DECIDING TO TAKE THE PLUNGE INTO ORGANIC PRODUCTION:
Consider the following strategies:
- 1) Identify the closest certification organization and start collecting information about how to come into compliance.
- 2) Make contacts.
- 3) Attend meetings of organic and other transitional farmers.
- 4) Collect books and other resources and find extension agents and other educators who are knowledgeable about organic production and transition strategies.
- 5) Experiment with a systems approach that will work on your farm or ranch.
- 6) Focus on prevention strategies and treating the causes of problems rather than specific problems themselves.
- 7) Develop marketing strategies for your organic products.
- 8) In the planning phase, evaluate the strengths and weaknesses of the farm. How will you work with the natural system you have? Are you ready for a transition? For example: What are your most valuable natural resources? Does topography work for or against you? What kind of pest pressure do you experience? How healthy are the soils? (Adapted from ‘The Transition Process’ by the Rodale Institute.)
- 9) Soil health is extremely important because you will no longer rely on external inputs, but depend instead on the activity and capacity of the soil.
- 10) Think about pest control. Biological pest control is complex, involving complicated interactions among crop rotations, intercropping combinations, planting schedules and beneficial habitats.
-
11) What strategies or systems are already in place?
HOW TO GET CERTIFIED:
USDA accredits state, private and foreign organizations to become “certifying agents.” Those agents certify that a farmer’s production and handling practices meet the national standards. To initiate the process of certification, the following information must be submitted to an accredited certifying agent:
- 1) Type of operation.
- 2) History of substances applied to land for the previous three years.
- 3) Organic products being grown, raised, or processed.
- 4) An organic plan, which includes practices and substances used in production. This plan should also detail any monitoring practices that will be used to verify that the production system will be organic, including the record-keeping system, and how to prevent co-mingling of organic and non-organic products and contact of products with prohibited substances.
- 5) You will also need to evaluate and prepare a description of the physical barriers and buffers on your property that separate your operation from conventional neighbors.
- 6) After reviewing the application, if the certifying agent determines you are eligible, a qualified inspector will schedule a visit for an on-site inspection.
- 7) If the application and inspection report show compliance with the requirements, certification will be granted.
-
8) Once certified, you must re-apply for certification every year, and will also be assessed a certification fee of a few hundred dollars each year. Many states currently have cost share programs to offset certification fees. (Contact your local certifier for more information.)
USDA Resources:
United States Department of Agriculture (USDA) National Organic Program (NOP)
The National Organic Program (NOP) regulations require that agricultural products labeled as organic originate from farms or handling operations certified by a State or private entity that has been accredited by USDA. This site includes regulatory texts, list of approved materials, lists of accredited certifiers, as well as background and consumer information.
Contact Information:
http://www.ams.usda.gov/nop/indexNet.htm
Phone: (202) 720-3252
USDA Economic Assistance for Organic and Transitioning Farmers
Some federal programs provide financial assistance to organic farmers and ranchers and those transitioning to organic systems. Please check details with each program to verify their current status and to obtain additional information.
- 1) Conservation Security Program (USDA-NRCS)
Provides technical and annual financial assistance to farmers and ranchers to reward new and ongoing good stewardship practices that enhance natural resources and the environment. Organic producers adopting or maintaining whole farm conservation plans will likely qualify for CSP support.
www.nrcs.usda.gov/programs/csp/
- 2) Organic Certification Cost Share, National Organic Program (USDA-AMS)
Offers organic producers and handlers financial assistance to offset the costs of certification under the National Organic Program. Each operation is eligible for up to 75 percent of its cost of certification, not to exceed $500. This program is administered by individual state Departments of Agriculture.
www.ams.usda.gov/nop/StatePrograms/CostShare.html
- 3) Organic Transition Payments Agricultural Management Assistance (USDA-NRCS)
In the 12 northeastern states, plus WY, UT, and NV, provides conservation financial and technical assistance to farmers making the transition to organic. www.nrcs.usda.gov/programs/ama/
- 4) Environmental Quality Incentives Program (USDA-NRCS)
Provides technical and one-time financial assistance to farmers and ranchers for management conservation practices. Some NRCS state offices have developed specific organic cropping or livestock conservation options under EQIP.
www.nrcs.usda.gov/programs/eqip/
- 5) Value-Added Agricultural Producer Grants (USDA-RBCS)
Organic foods qualify as value-added agricultural products eligible for grant funds through the VAPG program. Individual producers, producer groups, or producer-owned cooperatives or business ventures can apply to develop business plans or feasibility studies or to develop a new marketing or processing venture that will improve farm income and competitiveness. www.rurdev.usda.gov/rbs/coops/vadg.htm
Western Region Sustainable Agriculture & Research Education (SARE)
SARE is a program of the U.S. Department of Agriculture that functions through competitive grants conducted cooperatively by farmers, ranchers, researchers and agricultural professionals to advance farm and ranch systems that are profitable, environmentally sound and good for communities.
∞ The Western SARE puts out a call to area sustainable and organic producers to submit grant proposals each year. They also provide information and answer questions relative to sustainable and organic agriculture.
∞ Each state in the western region has a SARE coordinator.
Contact Information:
Robert Newhall
Plants, Soils & Biometerology Department
UMC 4820
Logan, UT 84322-4820
Phone: (435) 797-2183
Fax: (435) 797-2117
E-mail: bobn@ext.usu.edu
Website: http://wsare.usu.edu
Accredited Independent Organic Certifiers:
The following are accredited organizations, other than the USDA, that have completed the organic certification of farms in Arizona, Colorado, New Mexico, and Utah. By no means is this a complete list. Costs differ by organization. See The Organic Farming Research Foundation for a complete, nation-wide list of accredited certifiers, ‘National Certifiers Directory’: www.ofrf.org .
1) Quality Assurance International – QAI
QAI offers organic certification under the National Organic Program for Producers, Processors, Private Labelers, Distributors, Retailers, Restaurants, Wild Crop Harvesters, Greenhouse, Mushrooms, and Facilities. QAI also offers 'Source Certification for Bottled Water Products' under Codex Alimentarius standards, and 'Fiber Certification' under the American Organic Standards. For answers to general questions on organic certification, contact:
Contact Information:
Ellen Holton
9191 Towne Centre Drive, Suite 510
San Diego, CA 92122
Phone: (858) 792-3531, or 792-3531
Fax: (858) 792-8665
E-mail: qai@qai-inc.com
2) Oregon Tilth
Oregon Tilth is a nonprofit research and education membership organization dedicated to biologically sound and socially equitable agriculture. Tilth's history begins in 1974, as an agricultural organization with a unique urban-rural outlook. Primarily an organization of organic farmers, gardeners and consumers, Tilth offers educational events throughout the state of Oregon, and provides organic certification services to organic growers, processors, and handlers internationally.
Contact Information:
Oregon Tilth
470 Lancaster Dr. NE
Salem, Oregon 97301
Phone: (503) 378-0690
Fax: (503) 378-0809
E-mail: organic@tilth.org
Website: www.tilth.org
3) Certified Naturally Grown
Certified Naturally Grown is a non-profit alternative eco-labeling program for small farms that grow using USDA Organic methods but are NOT a part of the USDA Certified Organic program. They certify farms primarily distributing locally and directly, through Farmer's Markets, Farm Stands, Community Supported Agriculture projects, to local restaurants, coops, small grocery stores or through other direct sales channels such as the Internet.
Contact Information:
Certified Naturally Grown
205 Huguenot Street
New Paltz, NY 12561
Phone: (845) 256-0686
E-mail: info@naturallygrown.org
Website: www.naturallygrown.org
4) Organic Crop Improvement Association (OCIA)
OCIA International is a member-owned nonprofit organization that provides research, education, and certification services to thousands of organic growers, processors and handlers in North, Central and South America, Africa, Europe and the Pacific Rim.
Contact Information:
OCIA International
6400 Cornhusker, Suite 125
Lincoln, NE 68507
Phone: (402) 477-2323
Fax: (402) 477-4325
E-mail: info@ocia.org
Website: www.ocia.org
Independent Organic Inspectors Association – IOIA:
IOIA is an association of organic inspectors which strives to provide support services for inspectors and an opportunity for a collective voice in organic industry issues. IOIA has no alliance to any particular certification agency, however they work closely with many certification agencies to develop policies relating to organic inspection and inspector training.
∞ All certifiers are invited to attend IOIA trainings and present their programs: www.ioia.net/trainreq.htm#top
Contact Information:
Independent Organic Inspectors Association PO Box 6 Broadus, MT 59317 Phone: (406) 436-2031
Website: www.ioia.net
National Sustainable Agriculture Information Service (ATTRA) Resources:
ATTRA, the National Sustainable Agricultural Information Service operated by the National Center for Appropriate Technology (NCAT), is an excellent source of information (including templates) for growers interested in organic certification and/or beginning a transition to organic production.
Useful publications from ATTRA include:
- 1) Organic Farm Certification and the National Organic Program – a brief overview of certification,
- 2) An Overview of Organic Crop Production – describes the key concepts and practices of certified crop production,
- 3) Creating an Organic Production and Handling System Plan – a template for creating the mandatory organic system plan,
- 4) Organic Field Crops Documentation Forms – a set of worksheets that farmers can use for documenting activities, practices and inputs to demonstrate compliance with the organic regulations,
- 5) Compliance Checklist for Producers – a checklist designed to assist growers with assessing compliance of a farm or ranch with the National Organic Program Standards,
- 6) A list of Suppliers of Seed for Certified Organic Production.
-
7) …ATTRA also publishes a series of booklets on organic production for fruits, vegetables, flowers, herbs, livestock, field crops, as well as manuals on organic control of pests, soil and fertilizer issues and marketing and certification.
ATTRA publications are available for free to farmers.
Contact Information:
Phone: 1-800-346-9140
http://www.attra.ncat.org/attra-pub/organcert.html
Organic Farming Research Foundation - OFRF:
OFRF is a non-profit whose mission is to sponsor research related to organic farming practices, to disseminate research results to organic farmers and to growers interested in adopting organic production systems, and to educate the public and decision-makers about organic farming issues.
Contact Information:
P.O. Box 440
Santa Cruz, CA 95061
Phone: 831-426-6606
Fax: 831-426-6670
Website: www.ofrf.org
Regional Contact:
Steve Ela, Board President
30753 L Road
Hotchkiss, CO 81419
Phone: (970) 872-3488
E-mail: info@elafamilyfarms.com
Organic Materials Review Institute - OMRI:
The OMRI specializes in the review of substances for use in organic production, processing, and handling. Their services are directed to all aspects of the organic industry with a primary focus on the decision makers who deal with the compliance status of generic materials and brand name products for use in organic production under USDA’s standards.
∞ They publish an organic seed, brand name, and product list – all of which are certified to be used under USDA’s organic standards.
∞ For specific organic compliance issues first contact your state organic certifier.
Contact Information:
PO Box 11558 Eugene, OR 97440 Phone: (541) 343-7600 Fax: (541) 343-8971 E-mail: info@omri.org
Website: www.omri.org
Analytical Resources:
The following labs specialize in soil, plant, and water testing that address organic production needs. They each accept requests for testing from all over the world.
Albion Labs
Performs complete analyses of plant tissue, soil, and irrigation water. For a description of how to package and send a soil sample see:
http://www.albion-an.com/plant/archivetopic.htm , article titled: ‘Managing Soils to Optimize Crop Production’.
Contact Information:
Kevin Dickinson
Albion Advanced Nutrition
101 North Main St.
Clearfield, UT 84015
Phone, Toll-free: (866) 243-5283
E-mail: kdickinson@albion-an.com
Website: www.albion-an.com
Cascade Analytical
Completes agricultural analyses in the following areas: Garden Testing , Fruit Maturity , Soil Fertility , Irrigation Water , Plant Nutrition , Pesticide Analysis , and Fruit Mineral s.
Contact Information:
Cascade Analytical Inc.
3019 G.S. Center Road
Wenatchee, WA 98801
Phone: (509) 662-1888, or Toll-free: (800) 545-4206
Fax: (509) 662-8183
E-mail: cascade@nwi.net
Website: www.cascadeanalytical.com
The Soil Foodweb
Measures the quality and quantity of soil organisms and guide you to build the life in your soil to grow healthier plants. They complete analyses of soil, compost, compost tea, leaf assays, and assays. Sample submission forms can be found on their website.
Contact Information:
Lab
Soil Foodweb, Inc.
728 SW Wake Robin Avenue
Corvallis, OR 97333
Phone:
SFI Consultant Phone Line, Rate $25 per 1/4 hour: (888) 224-9919
Samples and Reports questions: (541) 752-5066
Fax: (541) 752-5142
E-mail: info@soilfoodweb.com
Website: http://www.soilfoodweb.com/01_services/01_oregon/index.html
Resources and Testimonials from Farmers and Ranchers in the SWMN:
The following are profiles of three growers in the Four Corner States who have had successful experiences in transitioning to and utilizing organic practices. They are included in the guide in order to help people interested in transitioning to organic assess the potential for organic production methods in their own operation.
PROFILE
1. UTAH ORGANIC GRAIN PRODUCER BUILDS ON LAST GENERATION’S SUCCESSES
Adapted from: An Introduction to Organic Farming
Published by: The Sustainable Agriculture Network (SAN), the national outreach arm of the Sustainable Agriculture Research and Education (SARE) program, with funding from USDA's Cooperative State Research, Education, and Extension Service.
Utah farmer Lydia Poulsen sells about 90 percent of her organic grain to area livestock producers. When she transitioned between 1992 and 1994, she found a ready market, but advises other farmers to thoroughly research their sales options.
WHEN LYDIA POULSEN WAS A SMALL CHILD, SHE RECALLS THAT the ground on her parents’ Utah farm “would set up like cement. We had areas that we called ‘alkali slicks’ where, because of the high pH, nothing would grow.” After Poulsen converted 800 acres of small grains and hay and 3,000 acres of pasture to organic production in 1989, the alkali slicks all but disappeared. And now, following rainstorms, the soil no longer crusts. “There are a lot of positive things about organic farming,” she said, attributing the improvements in her soils to the elimination of chemical fertilizers.
While additions of organic matter clearly have improved her soil, Poulsen has been frustrated by fertility constraints in her organic operation, specifically in wheat. “It’s hard getting fertility into the ground and getting the microbial population up,” Poulsen said, referring to the prohibitive cost of transporting compost or manure to her land. Potential organic farmers, she adds, should calculate costs of manure or other amendments for their systems. Instead, Poulsen has tried winter peas and clover as nitrogen suppliers, but seed is very expensive. She also has experimented with gypsum and fish emulsion. But while she admits that wheat yields do suffer from less nitrogen - they tend to be half of what they are the first year following alfalfa - she hasn’t seen net profit drop.
Poulsen’s father also employed many environmentally sound methods in his production system, including techniques compatible with current organic practices. When he subdivided the farm, leaving 800 acres to Lydia, she merely adapted many of his successful practices. “My father recognized that sprays were limited in how long they would control the bugs in alfalfa,” Poulsen said,” and could see that there was a better, more complete way to go.” To control aphids, weevils and other insects, her father introduced ladybugs. Following in his footsteps, even before Poulsen switched to organic, she used “nola-bait” to control grasshoppers. After years of releasing ladybugs, along with lacewings and praying mantises,” the natural population is now established,” Poulsen said. Poulsen converted to organic after a large organic dairy in the area asked her to certify her grain. At that time, the transition period was only one year instead of the current three, and with a ready-made market, her transition was smooth.
For Poulsen, who farms with her husband, Dennis, near Snowville, Utah, the switch to organic production was not that hard because she was already rotating small grains, alfalfa and oat hay for her 130-head beef operation. About 10 percent of her grains stay on the farm for the cattle while she sells the rest off the farm.
For growers looking to transition to organic production today, Poulsen recommends that they research and secure a reliable market before beginning. While profit is important, it’s not the sole argument for farming organically. More than anything, Poulsen said,” Organic provides a way to educate people about agriculture. People are far more interested in why I farm organically than why I farm.”
PROFILE
2. SHARING COMMON-SENSE SOLUTIONS TO THE RANGELAND CONFLICT, MARK CORTNER
Adapted from: The Quivira Coalition, Volume 3, No. 3: May 2000, Profile of Good Stewardship: Mark Cortner
http://www.quiviracoalition.org/documents/profile11.html#co-op
To stay healthy, rancher Mark Cortner has decided to go organic.
Although he is referring to the economic health of his ranch, he will try an organic steak now and then (when he can afford it) for his own bodily well-being. “They taste better, too!” says Mark with a smile.
Mark and his ranch are in the early stages of becoming only the fourth supplier of certified organic beef in the whole state of New Mexico, and only the second to steward his animals from calf to carcass.
Mark’s motivation for going organic is simple: supply and demand. The supply of organic products has not matched the rapid expansion of demand. “The Nike corporation likes to use organic cotton in some of its shoes,” says Mark, by way of example, “but it can’t find enough farmers who grow the stuff, so they pay top dollar.”
Mark expects to earn top dollar for his beef. In fact, he anticipates clearing $800 net on every cow. That is many times higher than what most ranchers clear with a traditional beef operation. “The organic market is more stable, too,” says Mark. “It doesn’t fluctuate as much as conventional beef. I’ve looked into it.”
Indeed he has.
Plan
A visit to Mark’s ranch reveals a number of surprises. First is its size. He owns less than 2000 acres, most of it private, and runs only 20 head of cattle. He has owned the land for less than two years though, having owned ranches in Colorado and Texas previously.
The second surprise is the condition of the land, which might charitably be called a “management opportunity” (even progressive ranchers avoid the “o” word). Located in dry, scrubby country southwest of Roswell, New Mexico, the previous owners of the ranch were, in Mark’s words “not great managers” and left the place in poor shape.
The third surprise is Mark’s attitude. He sees the size and condition of his ranch as an opportunity for success, not a recipe for struggle. The key is diversifying the economics of the ranch. “I’m tired of making money one year and losing it the next,” says Mark, referring to the unpredictable beef market. “I figure there’s got to be a better way.”
So, Mark came up with a plan. The short-term strategy includes the small herd of registered European Mouflon sheep, which Mark raises behind his house. These pure-bred sheep are fairly rare and quite valuable as breeding stock. (The family also banks on the steady salary of Mark’s wife, who is a teacher.)
The long-term plan includes restoring the ranch’s rangeland to health, building up the wildlife population, allowing a few hunters on the ranch, converting one of the houses to a Bed and Breakfast, increasing the size of his herd to no more than 35 head, and, of course, going organic.
To accomplish these goals, Mark has already fenced his portion of the Rio Feliz into a riparian pasture for dormant season grazing; divided the ranch into 11 paddocks using electric fencing; picked out sites for six drinkers; installed wildlife feeders; and begun using his cattle in a carefully controlled manner that is compatible with the area’s ecology. “I’ve done rotational grazing in four different states,” says Mark, alluding to his experience in the Southwest. “It works.”
On portions of the ranch, especially while standing at the top of the crumbling, 15 foot banks of the bone-dry Rio Feliz, it is hard to imagine how restoration is possible. But Mark is confident of his ability. “I can’t wait until this land comes back,” says Mark, his hand sweeping across a desiccated landscape. “And it will.”
That’s because what Mark wants to sell ultimately is good stewardship.
Going Organic
By Mark’s calculation, he has been an unofficial “organic” rancher for most of his life. He doesn’t use pesticides or herbicides in his operation; his cattle are grass fed; his use of antibiotics and other drugs is practically nonexistent (rotational grazing significantly reduces fly-borne illnesses, for example); and he herds his animals in a low-stress manner. It also costs less. “It’s more economical to raise beef naturally,” says Mark, in summation.
All he has to do now to become certified is use organic feed exclusively and document all his activities on paper. “What they want to see most during an inspection,” says Mark, “is a plan”, which should be no sweat for Mark since planned grazing lies at the heart of his operation anyway. Equally important, however, is the market. Through the New Mexico Organic Livestock Co-op, which Mark praises as the “best one he’s been involved with,” he will earn a “label” that he can use to sell his organic beef in any market that wants it. He plans to start locally, in Ruidoso and Roswell, then, expand into larger markets.
Part of his goal is control. “Conventional cows are sold five to seven times before they hit the table,” says Mark. “I want more control of the process, from raising the cow to the steak in the icebox.” He thinks this control will create a tastier, healthier product; one that the public will desire.
“A lot of people think organic is just a fad,” he says, smiling again, “but I know it’s not. I looked into it.” According to Mark, the organic market in general is growing by approximately 25% per year, making it the fastest growing segment of agriculture in America.
So why are there only four certified livestock producers in New Mexico, especially if demand is rising so rapidly and profits are good? “Most ranchers don’t want to deal with the trouble,” replies Mark, “and that’s all right with me.”
For Mark, the bottom line is his high quality-of-life. His satisfaction comes from knowing he is healing land, producing healthy food for people, helping wildlife, and protecting a little bit of open space, while providing a nourishing environment for his wife and two children. “To me, organic means having a lot of options,” says Mark. These days, having options is big news.
PROFILE
3. ORGANIC WHEAT GROWERS’ CO-OP BOOSTS INCOME FOR NORTHERN NEW MEXICO FARMERS
Adapted from: http://spectre.nmsu.edu/media/news2.lasso?i=28 , Date: 12/19/2001
For more information contact: Denise McWilliams, (505) 646-3455, demcwill@nmsu.edu , or Del Jimenez, (505) 852-2668, djimenez@nmsu.edu
QUESTA - Lupe Young, a grower whose family began farming in the northern town of Questa in the early 1900s, stopped producing wheat in 1984 because declining wheat prices and rising fuel and equipment costs wiped out his profits.
But in 1997, Young began growing organic wheat as part of the newly formed Sangre de Cristo Agricultural Producers cooperative. This year, he sold 140,000 pounds of organic wheat and flour through the co-op, earning a net profit of nearly $46,000.
"The co-op helped us switch to organic production, and that's the key to our profitability," Young said. "The co-op has also helped us develop good, dependable markets. It's really saved us in wheat production."
The co-op was founded in 1995 with the help of New Mexico State University's Cooperative Extension Service and the New Mexico Department of Agriculture (NMDA) to assist northern New Mexico growers in producing and marketing organic wheat and other products.
NMSU's Rural Agricultural Improvement and Public Affairs Project (RAIPAP) has worked closely with the growers since the co-op's creation, providing technical assistance and education for members. In fact, the five founding members of the co-op were inexperienced farmers who originally sought Extension's help to learn the basics of agricultural production before launching commercial ventures.
"I started them with wheat because it was an easy crop to learn, and many of these people were one or two generations removed from agriculture,” said Del Jimenez, agriculture specialist with RAIPAP. "We went with organic simply because we didn't have enough money to buy fertilizer. I never thought it would come this far.”
As the co-op gained momentum, more experienced growers like Lupe Young joined, taking advantage of Extension's assistance to switch to organic production and sell through the cooperative. The co-op currently has nine members, mostly from Questa and Costilla north of Taos. Another five growers were expected to join in early 2002.
The key to the co-op's success is its organic product, which commands much higher prices than conventionally grown wheat. “Organic wheat currently sells for 11.6 cents per pound, compared with about 3.3 cents per pound for conventional wheat,” Jimenez said. Moreover, since 1998, the co-op has milled all its wheat into organic flour, which is then sold to customers in New Mexico at 30 cents per pound. The wheat is milled and bagged with Sangre de Cristo labels by Rocky Mountain Milling, an organic mill in Platteville, Colorado.
After deducting production, transportation costs and payment to the co-op, members receive another 5 cents per pound for the flour. “Thus, co-op growers receive a total net profit of 16.6 cents per pound for organic wheat and flour, or more than five times the 3.3 cents per pound that conventional growers earn selling wheat on the open market,” Jimenez said.
Co-op members have slowly but steadily built up a niche market in New Mexico with assistance from the NMDA. “They went 'door-to-door' so to say,” Jimenez said. “They've worked hard to build up a local brand name by promoting their flour as an organic product wholly produced in New Mexico by New Mexico growers.” Indeed, their biggest client is Santa Fe-based Cloud Cliff Bakery, which launched a completely new organic bread made from Sangre de Cristo co-op flour and dubbed it ‘Pan Nativo,’ Spanish for ‘Native Bread’. “Cloud Cliff buys about 12,000 pounds of flour per month from the co-op and bakes 10,000 to 12,000 loaves of Pan Nativo monthly for natural food stores and retailers such as Sam's Club,” said owner Willem Malten.
“The bread's name denotes the native character of the whole project, and that's our selling point,” Malten said. “The intent is to use 100 percent local ingredients produced by local farmers and made into bread by a local bakery. It's my best-selling product.”
Co-op production has grown immensely over the last six years, from 40,000 pounds of wheat in 1997 to a 560,000-pound bumper crop this year. “Production in 2001 was the best we've ever had,” Jimenez said. “The growers' knowledge and experience has grown each year, so yields have increased. The numbers are particularly good this year (2001) because they got the crop in early, there were good rains, they irrigated more, and there were few problems with insects and disease.”
In 2002, growers will begin a crop rotation program financed in part by a $10,000 grant from the Sustainable Agriculture Research and Education (SARE) program. They will rotate wheat with legumes-beginning with peas-to build nitrogen in the soil and diversify their organic products for market.
Although the co-op has greatly benefited all its members, perhaps the biggest advantage is for small-scale growers like David Cordova, one of the five founding members. This year, Cordova earned nearly $10,000 from the wheat he grew on his 40-acre farm in Garcia, Colorado, which borders Costilla, accounting for about 40 percent of his family's $25,000 annual income. “There are no opportunities up here, so we do whatever we can to get by,” Cordova said. “The co-op has given us a much better income, and it's kept me from having to work somewhere else.”
CHAPTER 3 – FOUR CORNERS STATES ORGANIC RESOURCES
ARIZONA
___________________________________________
State Organic Producer Organizations:
None at this time.
___________________________________________
USDA-Accredited Organic Certifiers in Arizona:
Arizona Department of Agriculture Organic Certification Program
Katie Decker is the Arizona Department of Agriculture’s organic contact. Although Arizona is currently not accredited to complete organic certification under USDA’s standards, she can refer all interested parties to independent certifiers out of state.
Contact Information:
Katie Decker
Public Information Officer
AZ Dept. of Agriculture
1688 W. Adams, Room 124
Phoenix, AZ 85007
Phone: (602) 542-0958
E-mail: kdecker@azda.gov
Independent Organic Certifying Agents and Organizations
For a list of accredited independent certifiers who have certified/inspected organic farms in the Four Corner region please see page 5.
Shanti Leinow
The owner of Whipstone Farm, Shanti Leinow, is an independent organic inspector. In the past she has worked with organic certifying agencies to inspect and certify farms in Arizona. Contact her for more information about how to get certified in Arizona.
Contact Information:
Shanti Leinow
21640 N. Juniper Ridge Rd.
Paulden, AZ 86334
Phone: (928) 636-6209
Fax: (928) 636-9489
E-mail: whipstone@aol.com
Website: http://www.prescottfarmersmarket.org/vendors/WhipstoneFarm.htm
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Analytical Laboratories:
The following analytical laboratories are listed because they are convenient for producers in the region. They each perform basic soil, water, and plant tests, all of which address agricultural needs, but may fall short of the specific in-depth analyses sought by organic producers.
Further analyses may be outsourced to labs which perform cutting edge testing specific to organic production needs. These labs are found on page 9 of this guide.
Central Analytical Laboratory
Soil, Plant, and Water Analysis Laboratory
∞ Soil test cost: $3.50 for pH test; other tests priced separately. To submit sample: Take soil sample to lab or mail it to the address below.
∞ Common regional problems: Metal contamination, acidic-to-neutral soils.
Contact Information:
Dept. of Soil, Water and Environmental Science
2601 East Airport Drive
Tucson, AZ 85706
Phone: (520) 626-2034
Website: http://ag.arizona.edu/SWES/research/index.htm
Department of Plant Pathology
Offers services in disease diagnosis, plant and weed identification, and nematode detection.
Contact Information:
Street address: 1140 E. South Campus Drive Room 204 Mailing address: Division of Plant Pathology & Microbiology College of Agriculture and Life Sciences PO Box 210036 Tucson, AZ 85721-0036 Phone: (520) 621-1828 Fax: (520) 621-9290 Email: lsp@u.arizona.edu
Website: http://ag.arizona.edu/general/departments/plantpathologydivision.html
Plant Clinic
Performs plant disease diagnostics.
Contact Information:
Mike Matheron, Extension Plant Pathologist
University of Arizona
Yuma Agriculture Center
6425 W. 8th Street
Yuma, AZ 85364
Phone: (928) 726-0458
Email: matheron@ag.arizona.edu
Plant Pathologist
Performs plant disease diagnostics.
Contact Information:
Mary Olsen, Extension Plant Pathologist
Department of Plant Pathology
Forbes Building 204
University of Arizona
Tucson, AZ 85721
Phone: (928) 626-2681
Fax: (928) 621-9290
Email: molsen@ag.arizona.edu
Website: http://ag.arizona.edu/PLP/plpext/
Veterinary Diagnostic Laboratory
The AzVDL is a part of the College of Agriculture and Life Sciences (CALS) and is home to several mutually supportive laboratory disciplines, including pathology, microbiology, immunology and toxicology.
Contact Information:
Greg Bradley, Director
2831 N. Freeway
Tucson, Arizona 85705
Phone: (520) 621-2356
Fax: (520) 626-8696
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Marketing Services:
Arizona Community Farmers’ Markets Group
The Arizona Community Farmers’ Market Group encourages Arizona producers, particularly small local farmers who use pesticide-free or organic growing methods, to participate in farmers’ markets around the state.
Contact Information:
Dee or John Logan, Coordinators
Nancy Cumbo, Manager
PO Box 14188
Phoenix, AZ 85063-4188
Phone: (623) 848-1234
Fax: (623) 848-8253
E-mail: azfarmersmarket@cox.net
Website: www.farmersmarketsaz.blogspot.com
Arizona Farmers’ Direct Marketing Association - AFDMA
AFDMA is a new organization consisting of farmers and ranchers throughout the state of Arizona who work to educate and inform consumers about the importance of agriculture in their lives. They also provide a support network for farmers and ranchers throughout the state.
Contact Information:
Russ Tronstad
Department of Ag & Resource Economics Econ 434 University of Arizona Tucson, AZ 85721 Phone: (520) 621-2425
E-mail: tronstad@ag.arizona.edu
Arizona Grown
The Arizona Department of Agriculture has developed a marketing program to showcase Arizona food and agricultural products. The goal of the program is to make it easier for consumers, retailers and restaurants to identify and purchase Arizona products. They have created a bright, distinctive Arizona Grown logo series to help residents in the state, other states, and other countries easily identify high quality Arizona foods, fibers and beverages. Producers may contact them for a computer disk in order to print the logo, but there is not a specific ‘organic’ Arizona label.
Contact Information:
Arizona Department of Agriculture
1688 West Adams Street
Phoenix, Arizona 85007
Phone: (602) 542-6408
Website: http://www.azda.gov/Main/logo.htm
Center for Sustainable Environments at Northern Arizona University
Cosponsors of the ‘Fresh, Organic, and Native Foods of the Four Corners’ Directory, the Flagstaff Community Farmers’ Market, Flagstaff Supported Agriculture, and the Flagstaff Community Supported Wild Foraging Project. They also facilitate wild foods and sustainable agricultural consulting.
1) Canyon Country Fresh
The Center for Sustainable Environments sponsors ‘Canyon Country Fresh’; a spin-off of the Arizona Grown Program, Canyon County Fresh provides labels to Northern Arizona farmers and ranchers to distinguish locally raised products and to encourage customers to support sustainability by purchasing locally.
Website: www.environment.nau.edu/ccf
Contact Information:
Katherine Freeman
Hanley Hall, Bldg. 7
PO Box 5675
Flagstaff, AZ 86011
Phone: (928) 523-0637
Fax: (928) 523-8223
E-mail: environment@nau.edu
Website: www.environment.nau.edu/ccf/
Community Food Connection
A non-profit organization that provides assistance to the development of farmers’ markets and other direct marketing programs by enhancing local food security. They have helped to develop the Senior and Women, Infant, Children (WIC) Farmers’ Market Nutrition Program and use of the Food Stamp Program at farmers’ markets in Arizona. The organization is also home to the Arizona Food and Agricultural Policy Council.
Contact Information:
Cindy Gentry
PO Box 22216
Phoenix, AZ 85028
Phone: (602) 493-5231
E-mail: cgentry@foodconnect.org
Website: www.foodconnect.org
Prescott College Community Supported Agriculture
The PCCSA is a cooperative CSA, which gets its food from several small, certified and/or naturally grown farms. By using a cooperative model they are able to support several farmers around the state and also provide a variety of produce to consumers throughout the year. Depending on the season this includes; vegetables, fruits, nuts, and honey, as well as the option to buy eggs, meat, goat milk, and cheese. Contact Heather or Meghan to learn more about the CSA model, or to become an organic farmer-member.
Contact Information:
Heather Houk or Meghan Gould, 2005 Farm/CSA Manager
301 Grove Ave.
Prescott, AZ 86301
Phone: Heather – (928) 350-1007, or Meghan – (928) 778-2090 ext. 1401
E-mail: pccsa@prescott.edu
Website: http://www.prescott.edu/highlights/csa.html
Southwest Marketing Network
The goal of the SWMN is to ensure that new, existing, and prospective Southwest producers, especially small-scale, alternative, and minority producers, have the connections with others, technical and financial assistance, marketing information, business and marketing skills, and peer examples needed to improve their marketing success as a means to improve their profitability, viability, and success. They support and facilitate conferences, newsletters, and training sessions.
Contact Information:
Jim Dyer, Project Co-Coordinator
2727 CR 134
Hesperus, CO 81326
Phone: (970) 588-2292
E-mail: jadyer@frontier.net
Website: www.swmarketing.ncat.org
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Educational and Research Services:
Arizona Food and Agricultural Policy Council
The Arizona Food and Agriculture Policy Council is a vehicle to work with public and private entities towards strengthening all of Arizona’s access to sufficient, high-quality food; strengthening the economy of Arizona’s ranches, farms, and value-adding food processors.
Contact Information:
Cindy Gentry
PO Box 22216
Phoenix, AZ 85028
Phone: (602) 493-5231
E-mail: cgentry@foodconnect.org
Website: www.foodconnect.org
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Organic Businesses:
Seed Vendors - Organic
1) Native Seeds/ SEARCH
∞ Catalog $1
∞ Specializes in heirloom seed varieties from Mexico and the SW Native tribes. Sells dried peppers and other products.
Contact Information:
526 N. 4th Ave
Tucson, AZ 85705
Phone: (520) 622-5561
Fax: (520) 622-5591
E-mail: nss@azstarnet.com
Website: www.nativeseeds.org
2) Seeds Trust, Inc .
The Seeds Trust offers an ‘ Organic Seeds Trust ’ link on their website, which allows quick access to an organic and wildcrafted seeds section. As an organization they have always supported organic farming and organic gardening. All the organic seeds are marked in the catalog with an asterisk (*).
Contact Information:
PO Box 596
Cornville, AZ 86325
Phone: (928) 649-3315
Fax: (928) 649-8181
E-mail: support2@seedtrust.com
Website: http://www.seedstrust.com
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Publications:
The publications in this list have been selected from the University of Arizona Agricultural Department, Cooperative Extension, and Experiment Station archive. They include articles written by University of Arizona faculty and affiliates, grant-funded publications, and Cooperative Extension fact sheets. They contain information relative to organic production: organic and niche marketing strategies; soil and water quality concerns and testing; and information about composting and manure management, vegetable and fruit production, weed management, irrigation, and (integrated) pest management.
The publications were reviewed for their relevancy to organic production issues, however, may still contain information that is not necessarily compliant with the USDA’s National Organic Standards. For specific questions about organic compliance, contact Arizona Department of Agriculture’s state organic contact: Katie Decker, at (602) 542-0958, or e-mail: kdecker@azda.gov .
Many of Cooperative Extension’s publications are available on-line and can be accessed free of charge through the University of Arizona’s Cooperative Extension Resource Center’s (CERC) website: http://cals.arizona.edu/extension/index.html , or through a search feature at: http://cals.arizona.edu/pubs/ . Hard copies can be accessed directly from Liz Haro at the Publication Distribution Center (PDC). Call: (520) 318-7275, or e-mail: haro@ag.arizona.edu.
Composting
1) Cooperative Extension Fact Sheets:
V-220 Compost: Materials, Containers, and Methods [VHS] (2001, $10/each)
Directories
1) Clark, R., Nabhan, G., Taylor, N. Fresh, Organic, and Native: Foods of the Four Corners. Flagstaff, AZ: The Center for Sustainable Environments, Volume 3, No. 1.
Farm Management and Marketing
1) Thompson, Gary D. 2002. International Consumer Demand for Organic Foods. HortTechnology 10:663-674
2) Thompson, Gary D. and Julia Kidwell. 1998. Explaining the Choice of Organic Produce: Cosmetic Defects, Prices, and Consumer Preferences. American Journal of Agricultural Economics 80:227-287;
3) Thompson, Gary D. 1998. Consumer Demand for Organic Foods: What We Know and What We Need to Know. American Journal of Agricultural Economics 80:1113-1118.
4) Marketing Produce – Contains information on developing marketing infrastructure and dealing with marketing agents:
http://ag.arizona.edu/OALS/ALN/aln46/luna.html#luna1anchor
5) Umberger, W. and D. Thilmany. Honeyacre Produce Company: Successfully Adapting to Change. A Chapter in Western Profiles of Innovative Agricultural Marketing from Direct Farm Marketing and Agri-Tourism Enterprises. University of Arizona Cooperative Extension. Pp.93-100. ISBN: 0-9748669-0-3.
6) Umberger, W., L. Lev and R. Tronstad. Guiding Principles for Innovative Direct Marketing of Agricultural Products. A Chapter in Western Profiles of Innovative Agricultural Marketing from Direct Farm Marketing and Agri-Tourism Enterprises. University of Arizona Cooperative Extension. Pp.119-122. ISBN: 0-9748669-0-3.
7) Cooperative Extension On-line Resources:
Economics
A21325 Direct Farm Marketing and Tourism Handbook. A guide designed to help farm and ranch operators (and other individuals who grow or process food products) market their products and services directly to the consumer. Cost: $10.
http://cals.arizona.edu/arec/pubs/dmkt/dmkt.html
Farm Fresh. Where and When to Buy Fresh Produce in Yavapai County. http://cals.arizona.edu/yavapai/farmfresh/
Farm-Fresh and Sun-Ripened in Arizona. Where & When to Buy Fresh Produce. http://cals.arizona.edu/crops/counties/maricopa/veggies/farmfresh.html
Sustainable Agriculture in Arizona. http://cals.arizona.edu/extension/sustainableag/farmers.html
Food Safety
1) Cooperative Extension Fact Sheets:
A21079 Pesticide versus Organically grown Food. Part of Food Safety Tips, College of Agriculture. Find it on-line at: http://ag.arizona.edu/pubs/health/foodsafety/az1079.html Cost: Free.
Soil Quality and Testing
1) Cooperative Extension Fact Sheets:
A21111 Laboratories Conducting Soil, Plant, Feed, or Water Testing (2004) (2 pp.) Cost: Free.
SRU-10 Soils [Student Reference] (1973) (62 pp.) Cost: $5.50.
Water Quality
1) Cooperative Extension Fact Sheets:
WEEC05 Arizona Water Map (2002) Cost: $8.
194014-20 Microorganisms in Your Well Water (1994) (1 pp.) Cost: (Set of 7) $0.75/each.
Water Wells (1998) (2 pp.)
AZ1010 Mound Systems: Alternative On-site Wastewater Treatment (1998) (2 pp.) Cost: Free.
Vegetable Production
1) Cooperative Extension Fact Sheets:
AZ1348 Vegetable Report (individual reports available as PDF files) (2000) (189 pp.) Cost: Free.
AZ1106 Guide to Symptoms of Plant Nutrient Deficiencies (1999) (3 pp.) Cost: Free.
Weeds
1) Cooperative Extension Fact Sheets:
UCD3421 Weeds [Teacher Reference] (1970) (16 pp.) Cost: $5.
Trees, Small Fruits, and Nuts
1) Organic Lemon Production – Organic Fertility Inputs
A study done at the Yuma Agricultural Center-Mesa Station to measure the feasibility of organic lemon production in the desert southwest of Arizona, with an emphasis on organic fertility inputs. A report on the first year (2000), by Mohammed Zerkoune, Glenn Wright, David Kerns, and William McCloskey, is on the web at:
http://www.ag.arizona.edu/pubs/crops/az1275/09.pdf
Livestock and Poultry
1) Cooperative Extension On-line Resources:
AZ1012 Manure Use and Management (1998) (2 pp.) Cost: Free.
Irrigation
1) Cooperative Extension Fact Sheets:
AZ1220 Methods of Determining When to Irrigate (2001) (7 pp.) Cost: Free.
V-116 Drip Irrigation for the Home Garden and Landscape (Video) (1989) Cost: $20.
AZ1344 Harvesting Rainwater for Landscape Use (1998) (39 pp.) Cost: $1.
AZ 1151 Irrigating Citrus Trees (2000) (5 pp.) Cost: Free.
AZ1130 Measuring Water Flow and Rate (AZ Water Series #24) (1999) (4 pp.) Cost: Free..
AZ1329 Measuring Water Flow in Surface Irrigation Ditches and Gated Pipe (2004) (9 pp.) Cost: Free.
Proceedings of the Fourth Annual Four Corners Irrigation Workshop (2004) (56 pp.)
AZ1204 Timing the First Post-plant Irrigation (2001) (2 pp.) Cost: Free.
190491 Arizona Irrigation Scheduling System (AZSCHED): Users Handbook (2003) (17 pp.) Cost: $10.
AZ1157 Determining the Amount of Irrigation Water Applied to a Field (2000) (3 pp.) Cost: Free.
AZ1130 Measuring Water Flow and Rate (AZ Water Series #24) (1999) (4 pp.) Cost: Free.
Pest Management
1) Extension Integrated Pest Management (IPM) Program – Organic Resources Listed
http://ag.arizona.edu/crops/pesticides/pesticidealts.html#organics
2) Cooperative Extension Fact Sheets:
193016 Master Gardener Entomology Manual (1994) (80 pp.) Cost: $7.