More on the myths and realities of organic production

By Gary Sliworsky
OMAFRA Rep.

Following is part 2 of a 2-part article on some of the myths and realities of organic production provided by Hugh Martin, OMAFRA Organic Crop Production Program Lead.
6. Pest Control – what can growers use?
Organic farmers are encouraged to use crop rotation, pest resistant varieties, mechanical methods, and physical barriers such as row covers among many other strategies to keep pests from attacking the crops. Encouraging biodiversity and non-crop eco-reserves on farms also encourages beneficial insects, birds and other beneficial organisms on the farm. Organic farmers also accept some damage and lower yields.
7. Organic is better for the environment.
Research in this area is still gaining momentum. Studies have found that organic farming systems have potential for carbon sequestration. They are energy efficient, largely due to less use of nitrogen fertilizers. It has been found that that organically managed soils exhibit larger earthworm, microbial and mycorrhizal populations than conventionally managed soils. Biodiversity of wildlife species and their frequency of occurrence have also been found to be greater on organic farms.
8. Why do consumers buy it?
Organic consumers are typically looking for more than a product. They are looking for added value traits that are linked to the product. They may feel that their buying decision can make a difference as a solution to their ecological concerns. They see organic food as healthier (no pesticides), a preferred taste, or no GMOs. Many prefer to buy direct from the farmer. Some just want to buy a new product. The main barriers to buying organic are the higher prices, limited availability, product quality and a lack of understanding on the meaning of organic labels. It is interesting to note that about 50% of all organic food sales are purchased by only 5% of consumers but over 60% purchase organic occasionally.
9. Why do farmers grow organic?
The primary factors for most organic farmers is usually the health and safety of their families and employees and environmental motivations. Profitability and economic factors are important but most surveys put these well down the list of reasons they became organic. Lower yields, lack of information, costs of transition, and marketing issues all make organic farming challenging but personally very rewarding for successful organic farmers.
10. Where do the organic standards come from? How do we know it is organic?
Organic standards are the result of extensive consultations both nationally and internationally. They have continued to evolve since the first organic standards in the 1970’s. Governments in over 70 countries provide oversight to the certification processes and Canadian standards are substantially equivalent to the major standards in the USA and Europe. Look for recognized organic certification.