Archive for April, 2008
Organic Farm Certification & the National Organic Program
Post Date: Friday, April 18th, 2008Introduction
In the earliest years of organic farming in the U.S., most of what was produced was consumed locally. In fact, freshness and direct marketing were often viewed as characteristics of organic production, along with the absence of chemical use. In those years, it was common for the consumer to either have direct contact with the grower, or have confidence in a retailer who purchased directly from the grower. However, as the organic market began to expand in the 1970s, the supply chain lengthened. There was a greater likelihood that organic products would pass through many hands and travel many miles between the farmer and the consumer. Under such circumstances, the end buyer needed some means to confirm that the purchased product was truly organic. Likewise, the farmer needed a way of proving to the consumers that he or she used organic methods. The organic industry addressed these needs through a process called third-party certification.
In essence, organic certification is a simple concept. A third party—an organic certifying agent—evaluates producers, processors, and handlers to determine whether they conform to an established set of operating guidelines called organic standards. Those who conform are certified by the agent and allowed to use a logo, product statement, or certificate to document their product as certified organic. In other words, the certifier vouches for the producer and assures buyers of the organic product’s integrity.
By the late 1980s, there were a number of private and state-run certifying bodies operating in the United States. Standards varied among these entities, causing problems in commerce. Certifiers often refused to recognize products certified by another agent as organic, which was a particular problem for organic livestock producers seeking feed, and for processors trying to source ingredients. In addition, a number of well-publicized incidents of fraud began to undermine the credibility of the organic industry. In an effort to curb these problems, the organic community pursued federal legislation. The result was the Organic Foods Production Act of 1990, which mandated the creation of the National Organic Program (NOP) and the passage of uniform organic standards. These standards are now incorporated in the National Organic Program Regulations, which can be found on the NOP Web site. Implementation of the Regulations began on April 21, 2001; all organic certifiers, producers, processors, and handlers must be in full compliance by October 21, 2002.
The principal means by which the NOP is implementing the Regulations is through certifying agencies that it accredits. Through accreditation, the NOP assures that the certifier understands and is using the National Standard; accreditation also confirms that the certifier can conduct the business of certification properly.
Implementation of the National Organic Program Regulations will lead to a number of changes in how producers, handlers, processors and others do their jobs. One thing that will not change greatly, however, is the process of farm certification. The basic steps and considerations remain largely the same as in the past. These steps are outlined in this publication.
Considering Organic Certification
Motivations
Organic farming is an environmentally responsible approach to producing high-quality food and fiber. Personal health and environmental concerns have long been motivating factors for those who choose to farm organically. Increasingly, however, economics has become a major factor. Organic farmers typically earn a premium for their production, and though it is not true for all products, many organic commodity crops have lower costs of production than do the same conventional crops.
Commitments
Farming organically involves committing to two principles: ecological production and maintaining organic integrity. Ecological production entails using farming and ranching techniques and materials that conserve and build the soil resource, pollute little, and encourage development of a healthy diverse agroecosystem, which supports natural pest management. These techniques and materials include diverse crop rotations, green-manuring, cover crops, livestock manure, composting, mineral-rich rock powders, etc. Maintaining organic integrity consists of actions that prevent contamination of organic production with prohibited materials, and that prevent the accidental mixing (commingling) of organic and conventional products. Farmers accomplish this, first of all, by not using prohibited synthetic fertilizers and pesticides; they also take precautions against pesticide drift from off-farm and other sources of contamination. Many kinds of equipment and storage areas employed in organic production must either be dedicated to organic use or properly cleaned between conventional and organic use. A considerable amount of paperwork and documentation is required to ensure organic integrity; it is one of the necessary “burdens” of being a certified organic farmer or rancher.
Prospective organic producers should understand in advance that prohibited substances (synthetic fertilizers and pesticides, etc.) must not have been used on the land for three full years preceding harvest of the first organic crop. Farms or specific fields that do not yet meet this requirement may be considered as in transition, though this term does not have legal status at this time.
Organic livestock producers must make a further commitment—to manage and raise their livestock in ways that are not cruel and that take account of the animals’ natural behavior. This includes providing pasture for ruminants and outdoor access for all livestock, and agreeing to restrictions on physical alterations.
Steps to Organic Certification
The steps to becoming a certified organic producer are very basic. The five that follow are typical, though variations might apply in different circumstances.
1. Identify a suitable certifier
Organic certification agencies may be operated by a state agriculture department, or they may be private entities, but they must be accredited by the National Organic Program. Certifiers work as an extension of the federal government, licensing producers to use the term “organic” in selling their products. Criteria to use in evaluating a certifier should include:
- Their willingness and ability to answer questions about their certification program.
- Membership in prominent and valuable organizations such as OTA (1) and OMRI. (2)
- Their history in certifying your kind of enterprise (Certifiers are in the position of making judgment calls regarding compliance and it helps immensely if they understand the constraints of your enterprise).
- The certifier’s stability as a business (will they be operating again next year?)
- Additional certification services they offer (e.g., Kosher, Free Farmed (3), etc.)
- Market recognition of the certifier logo.
- The needs of buyers (the buyer of an organic commodity may request that a specific certifier be used)
- Additional accreditation beyond the NOP by international certification bodies such as IFOAM (4)
- Costs of certification
A listing of accredited certifying agents and those making application for accreditation is currently featured on the NOP Web site.
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Bills would help get local produce to schools
Post Date: Wednesday, April 16th, 2008Backers say the legislation is aimed at providing New Mexicans with healthier food and improving one of the state’s more dismal statistics: New Mexico ranks second in the nation for food insecurity.
Two bills would appropriate $1.44 million for schools to buy more fresh, locally grown fruits and vegetables for school lunches.
More than 60 percent of children in New Mexico schools are from low-income families. For many, school lunches are the most nutritional meal they may have all day, said Pam Roy, co-director of New Mexico’s nonprofit Farm to Table program and director of the New Mexico Food and Agriculture Policy Council.
The New Mexico School Nutrition Association says more than 30 organizations have signed a petition supporting Senate Bill 207, sponsored by Sen. Pete Campos, D-Las Vegas, and House Bill 164, sponsored by Rep. Rhonda King, D-Stanley. SB 207 is scheduled for a hearing by the Senate Finance Committee today.
The school nutrition program has already helped local farmers provide a couple of fresh produce servings a week to 212,000 New Mexico children in their school lunches. The new funding would provide an additional two servings.
Six New Mexico school districts, including Santa Fe, have been buying fresh fruits and vegetables out of their own budgets for 150,000 school children. Last year, the state Legislature appropriated $85,000 to the Valley Cluster schools in Albuquerque, providing two servings of fresh produce a week to 6,000 students.
In a 2007 statewide study conducted by Farm to Table and the state Department of Agriculture, more than two-thirds of New Mexico’s school districts said they are interested in purchasing fruits and vegetables from local farmers. More than 100 of the state’s farming families said they would be interested in selling to schools.
School officials say schools have only about $1 to buy food for each lunch tray.
“It’s difficult to pay for fresh fruit and vegetable options when you only have a dollar,” said Corrine Lovato, food service director for the Pecos School District. “Also for rural school districts like mine, we have less buying power so it costs us more to add fresh produce on the plate.”
Rep. Brian K. Moore, R-Clayton, a grocery store owner, is sponsoring another food bill, HB 180, the Manny Herrera Access to Healthy Foods Act.
HB 180 would establish a nine-member board to create policies and a better food-distribution system for bringing healthier foods to low-income and rural communities. Six members would be state department secretaries and three would be appointed by the governor, representing the food policy council, transportation and grocery industries. The bill was approved by two committees, but the House Appropriations and Finance Committee nixed the $10 million appropriation request it contained. HB 180 is scheduled for a House floor vote today.
Another joint food bill, HB 156 and SB 49, would provide low-income seniors with vouchers through the state Department of Health commodity program to buy fresh produce at local farmers markets.
The Legislature provided initial funding to the New Mexico Farmers Market Nutrition Enhancement Program last year. The current bill would provide $28 to 8,000 seniors to buy fresh produce. HB 156 is sponsored by Rep. Don L. Tripp, R-Socorro, and SB 49 is sponsored by Sen. Carlos Cisneros, D-Questa. The bills have been approved by the committees and are ready for floor votes.
In addition to school children and seniors, local farmers are gaining from the interest in locally produced food.
Roy said La Montanita Co-op, which has a Santa Fe store on West Alameda Street, has been working to buy locally. Between January and August last year, the store sold $2.8 million in local or regional produce, she said. Another $500,000 went to local farmers to buy fresh produce for the school program through the state Department of Agriculture and the Public Education Department.
“There’s so much demand for New Mexico produce and meats and dairy,” Roy said. “People are now at that point they are asking for local food so they can get to know the farmer and know their food is not shipped so far.”
The U.S. Department of Agriculture says about 16 percent of New Mexico residents, especially in rural areas, go hungry or have a hard time getting food every day.
“We have people who drive 70 miles one way to reach a grocery store,” Roy said. “Studies by the Robert Wood Johnson Foundation show the further people have to drive to reach a store or the more number of times they have to switch a bus, the less healthy food they purchase.”
Today is school nutrition day at the Capitol, and the bills’ supporters will talk at 1 p.m. in the Rotunda about why fresh apples, lettuce and other produce help students and local farmers.
Contact Staci Matlock at 470-9843 or smatlock@sfnewmexican.com.
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