Organic Crops and Food

In recent years, the United States has developed a deeper relationship with its food and agricultural products, resulting in the rise of marketing that targets natural, organic, and humane production practices. According to the USDA, "organic" is a term that indicates that an agricultural product has been produced without the use of synthetic fertilizers, sewage sludge, irradiation, and genetic engineering. This category of agricultural production differs from that of conventional farming. While producers are expected to adhere to specific laws and practices during conventional production, there usually is not a stringent program that must be followed, unless the producer decides to enlist in one. To become a certified organic producer and use the USDA organic seal, one must follow a specified program.

In order to have access to the word “organic” in marketing or sales materials, most producers need to be certified. Those who are exempt from required certification are small organic farms and businesses whose gross agricultural income from organic sales is less than $5,000/year, if they are brokers, distributors, and traders, retail food establishments, or exempt handling operations (who still need to comply with specific sections of USDA organic regulations). The certification process is not free, with the costs and fees varying widely depending on the certifying agent and the size, type, and complexity of the operation. Often, there is an application fee, annual renewal fee, assessment on annual production or sales, and inspection fees. While there might be an array of initial fees, producers are often able to be reimbursed up to seventy-five percent of their organic certification costs once they are certified.    

https://www.ota.com/resources/market-analysis

While many producers are turning to the organic market, there are some challenges that face this industry. First, it may be difficult for some producers to make a substantial profit margin during the required 36-month period in which they must conform to their organic production guidelines, but are unable to sell under the organic seal until after these three years have passed. Due to the large consumer demand for organic products while the industry was being established, there were significant shortages in which producers could not keep pace with the fast-growing demand. Fluctuating market conditions and significant price premiums also challenge the organic industry in the United States’ weakened economic condition. Other labels, such as “natural” and “antibiotic free,” are also providing some competition to the organic industry.

With all of the challenges it may face, the organic industry offers benefits to the agriculture industry. Its aims to lessen environmental impact and unnecessary use of antibiotics and hormones, and promote ecological balance are advantageous to the environment and biodiversity conservation. However, the methods used in organic production result in a lower overall yield of crops and products. Also, conventional practices are more resilient to field-scale challenges than alternative practices. These characteristics of conventional farming practices are particularly important, especially with the world’s population increasing at steady rate. Innovation will be needed to provide the agricultural commodities necessary for the projected ten billion people by 2050.

Personally, I do not see organic farming being able to keep pace with conventional farming. In most cases, organic food products do not offer a substantial nutritional benefit to the consumer. Conventional farming can certainly improve its environmental impact and create better regulation of antibiotic, genetic modification, and hormone use. However, population pressure, aging farmers, lack of overall consumer knowledge of agricultural practices, and decreasing use of arable land for agricultural production are all forces in the continued predominance of conventional farming in the United States.

Literature cited:

Field-scale experiments reveal persistent yield gaps in low-input and organic cropping systems. Kravchenko, A., Snapp, S., and Robertson, G., December 2016:

      http://www.pnas.org/content/early/2017/01/10/1612311114.abstract.html?etoc

National Organic Program, USDA.  FAQ: Becoming a Certified Operation:

https://www.ams.usda.gov/services/organic-certification/becoming-certified

National Organic Program, USDA.  What is Organic?: http://www.ams.usda.gov/AMSv1.0/ams.fetchTemplateData.do?template=TemplateC&navID=NationalOrganicProgram&leftNav=NationalOrganicProgram&page=NOPConsumers&description=Consumers&acct=nopgeninfo

Emerging Issues in the U.S. Organic Industry, USDA/ERS, June 2009: https://www.ers.usda.gov/webdocs/publications/eib55/9396_eib55_reportsummary_1_.pdf

Bienvenue!

Welcome to our 2017 blog for AGBM/INTAG 470A & B "Comparing Agricultural and Food Systems in the United States and France." Every week students will be blogging about interesting topics such as food security, organic agriculture, and many more! Following in May, students and faculty will be travelling to Paris, France for two weeks of hands-on learning through the AgroParis Tech summer program.