Organic Farms

Organic farms and the organic movement in general have been gaining momentum in the U.S. for over a decade amid reports of health issues related to widespread pesticide use.

By 2005, there was at least some certified farmland in every state in the U.S. Today over two percent of the foods we eat are produced using organic practices. The organic label on the food you buy can be confusing though, because terms like organic, natural, all natural, and green are often used as marketing tools. These terms may not always insure that a product is more wholesome for your family to eat or use.

There are some specific guidelines that must be met to qualify for the organic certification of agricultural farms. In principle, organic means grown without the use of synthetic fertilizers, pesticides, hormones, or antibiotics.

Some people believe that organic and free range are synonymous. However, an animal that is raised organically is not always raised humanely, pastured, or free range. Some organic farms use the same penning practices as conventional farms. If this is an issue for you be sure to research the products you are interested in buying. Look for terms like:

• Pastured or pasture raised
• Free range (not always an indicator of pasture raised)
• Grass fed
• Humanely raised

Organic farms embrace many of the principles of permaculture; the practice of creating an environment that is self-sustaining and works in harmony with surrounding ecosystems. This means that organic farms try to subsist in an ecologically balanced way, using methods like crop rotation, composting and green manure to replenish the soil as they use it.

In 2002 the United States Department of Agriculture (USDA) began oversight of an organic certification process through the National Organic Program (NOP). The NOP uses a network of independent organizations to evaluate and inspect agricultural producers, like farmers, according to strict guidelines. Products that are 95 to 100 percent organically produced can be sold as "USDA Organic", and you should look for this label for an assurance of organically produced foodstuffs. For farms that grow less than $5,000 in organic products, like some of the small producers that sell goods at local farmer's markets, the USDA has waived certification requirements.

Many of the things we eat and use every day can be created by organic farms using time honored processes and principles. This includes things you might expect like vegetables and grains, dairy and meat, but it also extends to crops like cotton and flax that can be processed for clothing. When you consider that 35 percent of the pesticides used around the world are applied by cotton growers, you'll begin to see the potential for change that exists in just altering the way farmers handle a few key crops.

Organic farming is typically a more expensive option for farmers because the limited use of pesticides causes higher losses due to greater insect and microbial activity. Organic methods may yield up to 25 percent less produce than conventional farming methods. There are also expenses associated with the USDA's organic certification itself, although the NOP does offer some financial aid. Even though the economics seem to favor conventional farming practices, the popularity of organic foods is fueling growth in the organic movement. During the 1990s the market for organically grown goods grew as much as 24 percent a year, and that trend embraced the new millennium with a vengeance.

The next time you see the certified organic label on a tomato or pork chop, you'll have a better understanding of what the term means and why you're paying a little more for it.

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