Transcript
A
FUNDAMENTALS OF
Organic Agriculture
PM 1880 May 2003
Products labeled as “organic” meet strict legal
requirements, including certification by a third party.
What Is Organic Agriculture?
According to the National Organic Standards Board (NOSB) of the United States
Department of Agriculture (USDA), organic agriculture is “an ecological production
management system that promotes and enhances biodiversity, biological cycles, and
soil biological activity. It is based on minimal use of off-farm inputs and on
management practices that restore, maintain, or enhance ecological harmony. The
primary goal of organic agriculture is to optimize the health and productivity of
interdependent communities of soil life, plants, animals, and people.” (NOSB, 2003)
Though the term “organic” is defined by law (see “Legal” section on pages 3
and 4), the terms “natural” and “eco-friendly” are not. Labels that contain those terms may imply some
organic methods were used in the production of the foodstuff but do not guarantee complete adherence to
organic practices as defined by a law. Some products marketed as “natural” may have been produced with
synthetic or manufactured products (those not
considered to be “organic”), such as “natural beef.”
While eco-labels are encouraged for producers
interested in lowering synthetic inputs and farming
with ecological principles in mind (biodiversity, soil
quality, biological pest control), eco-labels are not
regulated as strictly as USDA organic labels.
The primary goal
of organic agriculture
is to optimize
the health
and productivity
of interdependent
communities of
soil life, plants,
animals, and people.
2
PAGE
O
In 2001, there were 2.3 million
acres in organic production in
the United States.
FUNDAMENTALS OF
Organic Agriculture
T
History
Organic agriculture is the oldest form of
agriculture on earth. Farming without
the use of petroleum-based chemicals
(fertilizers and pesticides) was the sole
option for farmers until after World War
II. The war brought with it technologies
that were useful to agricultural produc-
tion. For example, ammonium nitrate
used for munitions during World War II
evolved into ammonium nitrate fertilizer;
organophosphate nerve gas production led to the
development of powerful insecticides. These tech-
nical advances since World War II have resulted in
significant economic benefits as well as environ-
mental and social detriments. Organic agriculture
seeks to use those advances that consistently yield
benefits, such as new varieties of crops, precision
agriculture technologies, and more efficient
machinery, while discarding those methods that
have led to negative impacts on society and the
environment, such as pesticide pollution and insect
pest resistance. Organic farming is considered a
systems approach, where interactions between
components (crops, animals, insects, soil) are as
important as the whole farm itself.
Instead of using synthetic fertilizers, organic
farmers use crop rotations, cover crops, and com-
post to maintain or enhance soil fertility. Also,
instead of using synthetic pesticides, organic
farmers employ biological, cultural, and physical
methods to limit pest expansion and increase
populations of beneficial insects. Genetically-
modified organisms (GMOs), such as herbicide-
resistant seeds and plants, as well as product
ingredients, such as GM-lecithin, are disallowed in
organic agriculture because they constitute
synthetic inputs and pose unknown risks (see GMO
discussion opposite).
U.S. Statistics
The USDA reported on organic produc-
tion statistics in the United States
(USDA-ERS, 2002). This census, conduct-
ed in 2002, identified U.S. farmers who
reported 2.5 million acres of land
dedicated to organic production. This
figure probably under-represents current
production because many organic farm-
ers produce their products organically,
but sell less than $15,000 per year and are exempt
from inspection (see “Organic Certification”), or do
not label their product as organic and, in general,
are direct marketing to a local customer. In 1999,
Iowa farmers reported 150,000 acres of organic
cropland to the Iowa Department of Agriculture and
Land Stewardship (IDALS) survey. This increase in
organic acreage in Iowa represents a doubling from
the previous year and a sixfold increase since 1996.
The U.S. organic industry continues to grow at
a rate of 20 percent annually. Industry estimates
placed it at $10 billion in 2001. The organic industry
is a consumer-driven market. According to industry
surveys, the largest purchasers of organic products
are young people and college-educated consumers.
Today we are faced with the unique opportunity to
take advantage of a growing market demand and
use the technologies developed over the past 50
years. More and more farmers are interested in
the profitability and environmental benefits that
organic systems yield.
. . . the largest
purchasers of
organic products
are young people
and college-educated
consumers.
W
A
S
H
I
N
G
T
O
N
S
T
A
T
E
U
N
I
V
E
R
S
I
T
Y
3
PAGE
Organic produce has become a more visible menu item at
restaurants around the world.
W
T
W
through conservation of food and nesting sites.
Others import their fertility and pest management
inputs. The philosophy of “input substitution” is
discredited by many longtime advocates of organic
agriculture. A truly sustainable method of organic
farming would seek to eliminate, as much as possi-
ble, reliance on external inputs.
Organic Certification—
Legalities and Logistics
When Congress passed the Organic Food
Production Act (OFPA) in 1990, it was heralded by
many as the first U.S. law to regulate a system of
farming. This law can be accessed at the Web site
http://www.ams.usda.gov/nop/. OFPA requires
that anyone selling products as “organic” must
follow a set of prescribed practices that includes
avoiding synthetic chemicals in crop and livestock
production and in the manufacturing of processed
products. Organic certification agencies were
established in the United States to provide the
required third-party certification. Some states,
including Iowa, followed suit and established their
own organic laws. In 1990 Iowa passed Chapter 190,
World Statistics
Worldwide consumption of organic products has
experienced tremendous growth, often surpassing
the U.S. figures of 20 percent annual gain. Much of
the increase in worldwide consumption has been
fueled by consumers’ demand for GMO-free
products. Because GMOs are disallowed in organic
production and processing, organic products auto-
matically are designated as GMO-free at the
marketplace. European consumers have led the
demand for organic products, particularly in coun-
tries such as the Netherlands, Italy, and Austria.
Two percent of all German farmland, four percent of
Italian farmland, and 10 percent of Austrian farm-
land is managed organically. Prince Charles of
England has developed a model organic farm and
has established a system of government support for
farmers making the transition to organic produc-
tion. Major supermarket chains and restaurants in
Europe and the United States offer a wide variety of
organic products in their aisles and on their menus.
Philosophy
The motivations for organ-
ic production include
concerns about the econo-
my, the environment, and
food safety. Although all
organic farmers avoid
synthetic chemicals in
their operations, they dif-
fer in how they achieve
the ideal system. Organic
farmers span the spec-
trum: some completely
eschew external inputs
and create on-farm sources of compost for fertiliza-
tion and encourage the activity of beneficial insects
The motivations for
organic production
include concerns
about the economy,
the environment,
and food safety.
4
PAGE
FUNDAMENTALS OF
Organic Agriculture
adopting the definition of
organic as prescribed in
OFPA and establishing
penalties for producers
falsely identifying their
products as organic. Iowa
allows private certification
agencies to operate in
addition to its own certifi-
cation program. This
system is in contrast to
that of California, for
example, which relies on a
private certifier, California
Certified Organic Farmers
(CCOF), and that of Washington, which requires all
farmers to be certified through the state. Inspection
fees average $250 per year per farm to support the
independent inspection structure. Additional fees
are based on sales or individual acreage, depending
upon the agency.
After seven years of revisions, proposed rules
implementing the federal OFPA law were promul-
gated in 1997. However, these rules were revised
and released in 2001. Federal rules require that all
farmers who gross more than $5,000 per year from
organic sales be certified through an agency
accredited with the USDA’s National Organic
Program (NOP). The small farmer exemption allows
small-scale producers to receive the benefits of
premium prices (provided produce is raised organi-
cally) while avoiding certification fees. This
allowance may change in the future, however, and
all farmers are encouraged to join a certifying
association and a network of organic farmers.
Certification Agencies Practicing in Iowa
Organic Crop Improvement Association (OCIA)
Lincoln, Nebraska
402-477-2323
OCIA Chapter One–Central/Western Iowa
712-367-2442
OCIA Chapter Two–Northeast Iowa
507-583-4581
. . . all farmers
are encouraged
to join a
certifying association
and a network
of organic farmers.
I
OCIA Chapter Three–Southeast Iowa
319-592-3266
OCIA Chapter Four–Northeast Iowa
641-435-2156
Farm Verified Organic, North Dakota
701-486-3578
Quality Assurance International (QAI)
San Diego
858-792-3531
California Certified Organic Farmers (CCOF)
831-423-2263
Oregon Tilth
503-378-0690
Organic Labels
In October 2002, the USDA began enforcing a set of
national standards that food labeled “organic” must
meet, whether it is grown in the United States or
imported from other countries. The use of the seal is
voluntary, so some organic food products may not
carry the new label, but all organic products will
carry notification of third-party certification.
Under the new standards, before a food can be
labeled as organic, a government-approved certifier
must inspect the farm where it is grown to ensure
that it was raised according to USDA organic
standards. In addition, companies that handle or
process food labeled organic must be certified.
The standards permit four different types of
organic labeling. Foods labeled “100 percent
Organic” must contain 100 percent organically
produced ingredients. Products labeled “Organic”
must contain at least 95 percent organic ingredi-
ents. Packages that state, “Made with Organic Ingre-
dients” must contain at least 70 percent organic
ingredients. Packages that claim their products
have some organic ingredients may contain
more than 30 percent of conventionally produced
agricultural ingredients and/or other substances.
5
PAGE
Added water and salt are not counted as organic
ingredients. The use of the USDA Organic Seal can
only be used on the 95% and 100% organic products.
For more detailed information about the USDA
organic labeling requirements or information on
how to become certified organic, visit the following
Web sites:
http://extension.agron.iastate.edu/organicag/
www.ams.usda.gov/nop/Consumers/brochure.html
www.ams.usda.gov/nop/NOP/NOPhome.html
State of Iowa Organic Certification Program
IDALS began offering a state certification program
in March 2000. Farmers may elect to use the state
program in place of or in conjunction with a private
certification agency. The state program will use
similar rules and fee structures as private
certification agencies operating in Iowa. For more
information, contact Maury Wills, IDALS Organic
Program, by telephone at 515-281-5783.
Iowa State University
Organic Agriculture Program
Iowa State University operates the Organic
Agriculture Program (OAP) to provide research
information and extension presentations for
Iowans. OAP holds field days, workshops, and an
Iowa Communications Network (ICN) series on
The new USDA organic
label appears on all
certified products in
the U.S.
organics every other year.
For more information,
contact Kathleen Delate,
assistant professor in
the departments of horti-
culture and agronomy, 106
Horticulture Hall, Ames,
Iowa 50011, by telephone
at 515-294-7069, by FAX at
515-294-0730, or by e-mail
at
[email protected].
Required Certification
Practices for Crops
To sell a product as
“organic” the crop must
have been raised on land
that no synthetic chemical
(including fertilizers, her-
bicides, insecticides, or
fungicides) inputs were
applied for three years
prior to its harvest. In addition, no GMO crops (e.g.,
Roundup-Ready
®
soybeans and Bt-corn
®
) are
allowed in organic production.
Split operations, which means conventional and
organic fields are located on the same farm, are
allowed by Iowa law, but they require special care.
For example, a border of 25 feet is recommended
between organic and conventional fields in mixed
operations (see “Organic Soybean Production”
section on page 10).
Only naturally occurring materials are allowed
in production and processing operations, and all
treatments must be noted in farm records.
A crop rotation plan must be in place to protect
against pest problems and to maintain soil health.
Row crops should be raised for no more than four
out of five years, and the same row crop cannot be
grown in consecutive years on the same land.
Legumes (e.g., alfalfa, red clover, berseem clover,
and hairy vetch) alone, or in combination with small
grains (e.g., wheat, oats, and barley), should be
rotated with row crops (corn, soybeans, amaranth,
To sell a product
as “organic” the
crop must have been
raised on land that
no synthetic chemical
(including fertilizers,
herbicides, insecticides,
or fungicides) inputs
were applied for
three years prior
to harvest.
FUNDAMENTALS OF
Organic Agriculture
and vegetables) to ensure a healthy
system (see “Soil Health” section, page
9). A typical six-year rotation in Iowa is
corn (with a cover of winter rye)-
soybeans-oats (with an underseeding of
alfalfa)-alfalfa-corn-soybeans. Horticul-
tural crops should be rotated with a
leguminous cover crop at least once
every five years to enhance soil quality.
Organic production specifically
prohibits certain practices, such as the
use of biosolids, or sewage sludge, due
to concerns about bacterial and heavy
metal contamination. Irradiated products
also are prohibited because irradiated elements do
not occur in nature. Examples of products used in
organic crop production are described in the
“Examples from the Field” on page 10.
Required Certification Practices for Livestock
Purchasing (or raising your own) parasite-free,
organically-raised stock and providing access to
ample pasture, water, and nutritional feed should
allow for healthy organic livestock production.
Livestock must receive 100 percent organic feed.
Synthetic hormones and antibiotics are not permit-
ted; however, the natural bacteria present in
vaccinations is permissible. Synthetic parasiticides
are not allowed; instead, organic farmers rely on
natural parasiticides, such as diatomaceous earth
(DE). Livestock must have access to pasture in
order to be certified organic. Alternative
health therapies, such as botanical
remedies and muscle manipulation, are
used by some organic livestock produc-
ers. Organic cows must be raised as
organic (following prior specifications)
in the final trimester in order to sell
calves as “organic.” Supplements
(vitamins, minerals) must be approved
by your certification agency and must
not be listed as Prohibited Substances of
the National List (www.ams.usda.gov/-
nop/NationalList/ListHome.html).
First Steps to Certification
The first step in becoming certified for organic
production is contacting a certification agency. By
joining a local organic certification association,
organic farmers may participate in various meetings,
field days, and visits to organic farms. Certain
sections of land can be converted (such as CRP)
immediately into certified organic status if no syn-
thetic chemicals (including Round-Up
®
and fertilizers)
have been applied for the previous three years.
During the three-year transition to certified
organic production, records should be kept on all
substances applied to the land. An inspector will
visit the farm in the third year (or the year the
farmer anticipates selling his or her crop as organic)
and review all records, crops, storage bins, and
equipment used on the farm to assure compliance
Organic crops are required to be grown in rotations, as
demonstrated by the corn-soybean-oat-alfalfa rotation,
shown at the I.S.U. Neely-Kinyon Farm.
Organic livestock must be fed 100 percent organic feed
and hay.
The first step
in making the
transition to certified
organic production
is contacting a
certification agency.
6
PAGE
K
.
D
E
L
A
T
E
K
.
D
E
L
A
T
E
7
PAGE
Premium Prices
According to the Organic Alliance (www.organical-
liance.org), organic premiums range from 20
percent to 400 percent above conventional prices,
depending on the season and availability of the
product. As an example, premium prices for organic
carrots have ranged from 27 percent in the summer
growing season to 200 percent in the winter
months. Most consumers relate their willingness
to pay premium prices for food raised without
synthetic chemicals to their concerns about food
safety and the environment.
Subsidies
Although many European countries financially
support their farmers’ organic production practices,
the United States has made small gains in this area.
In Iowa, the Natural Resources Conservation
Services (NRCS) offers organic farmers $50/acre
during their transition to organic farming through
the Environmental Quality Indicators Program
(EQIP). and through the new organic cost-share
programs with the 2002 Farm Bill. Check with
local NRCS or FSA offices regarding deadlines and
required documents. Other conservation practices
used on organic farms (e.g., riparian buffer strips,
filter strips, and crop rotations)also may qualify for
cost sharing.
A
Farmers markets offer opportunities for small- and large-
scale operations.
J
.
D
E
W
I
T
T
with organic standards. The farmer will be issued a
certificate upon completion of inspection and
approval by the certification board. Certification
fees are based on an inspection fee (average cost is
$250/year) and anticipated acreage/livestock
costs (average total fees are $3/acre).
Marketing
Although the organic
industry began as a niche
market, steady growth has
led to its place as a seg-
ment market since 1997.
Theorganic dairy industry
expanded by 73 percent
from 1996 to 1997 and con-
tinues to grow. Organic
markets can be divided
into indirect and direct
markets. Indirect or whole-
sale markets include coop-
eratives, wholesale produce
operations, brokers, and
local milling operations for organic grains (see
companies listed on page 14). Many supermarket
chains buy directly from farmers (organic certifi-
cates are required) or from wholesalers of organic
products. Because meat now can be labeled as
organic, the marketing of organic beef, pork,
chicken, and lamb has been simplified significantly.
Roadside stands, farmers markets, and commu-
nity supported agriculture farms (CSAs) constitute
the direct marketing end of the organic industry.
There are approximately 1,000 CSAs across the
United States. In CSAs, clients support a farm’s
production by purchasing a share, which can range
from $200 to $400/season. For each share, clients
receive an average of 15 pounds of produce per
week. For more information on CSAs, see the Iowa
State University Extension publication on Iowa
CSA Farms (PM 1693).
Although the
organic industry
began as a
niche market,
steady growth
has led to its place
as a segment market
since 1997.
8
PAGE
FUNDAMENTALS OF
Organic Agriculture
The basis for all organic
farming systems is the
health of the soil.
O
Soil Health:
The Basis for Organic Farming
Organic farmers strive to maintain adequate
fertility as well as biologically active soil with the
microbial populations required for nutrient cycling.
Crop rotation provides nutrients such as nitrogen
from legume crops and carbonaceous biomass upon
which beneficial soil microorganisms depend for
survival. Naturally mined lime products, manure,
and composted manure are the most common forms
of soil amendments for organic operations. Iowa
rules specify the number of months prior to harvest
that manure should be applied to allow adequate
decomposition and to avoid bacterial contamination
of produce. Manure cannot be applied for a
minimum of four months prior to the harvest of
horticultural crops and for three months prior to
agronomic crop harvest. Raw manure cannot be
applied to frozen or snow-covered ground.
Composting, the pre-
ferred method of stabilizing
manure, is a controlled
process in which nitrogen-
containing materials are
mixed with a carbon-con-
taining source to produce
a substance preferably in a
carbon-to-nitrogen ratio
(C:N) of 30 to 1. Compost
temperatures must reach
131–170°F for 15 days, and
be turned a minimum of 5
times to aerate the pile.
Additional information on
composting practices is
listed in the references.
Though many soil amendments are available
for organic farming, these materials must be
natu-
rally based.
In addition to manure-based fertilizers,
manyorganic farmers rely on fish emulsion and
seaweed preparations to supply nitrogen and other
Organic farmers
strive to maintain
adequate fertility as
well as biologically
active soil with the
microbial populations
required for
nutrient cycling.
9
PAGE
In trials at Iowa State University, organic peppers fertilized
with compost produced equivalent yields compared with
non-fertilized plants.
Green lacewings are prominent predators on organic farms
in Iowa.
T
commercial preparations
of natural insect patho-
gens, such as
Bacillus
thuringiensis (Bt),
which
are used to manage
pestiferous larvae such as
corn borers.
Botanical insecticides,
such as neem and ryania,
also are allowed in organic
production, but as with all
insecticides, they should
be used only as a last
resort. Although these
materials are naturally
based, some materials may
affect natural enemies.
Prevention is a cornerstone of organic farming.
Only pest-free seeds and transplants should be
brought onto organic farms. Physical and cultural
methods are used to prevent pest infestations.
Physical methods include the use of row covers for
protection against insects, such as cabbage
butterflies and aphids. Cultural methods include
sanitation (destroying all infested plant material
at season’s end) and resistant varieties. The
varieties used in organic farming have been bred
traditionally (i.e., no manipulated gene insertion
or engineering involved) for insect, disease, and
nematode resistance or tolerance.
The basis of insect,
disease, and
nematode management
in organic farming
systems is the
reliance on the
inherent equilibrium
in nature.
elements. When phosphorus and potassium limit
crop production, rock phosphate and naturally mined
potassium chloride are allowed. It is imperative
that organic farmers check with their certification
agencies before applying any materials. Certification
may be revoked for up to three years if a material
contaminated with prohibited materials is applied.
Pest Management:
Working with Nature
The basis of insect, disease, and nematode man-
agement in organic farming systems is the reliance
on the inherent equilibrium in nature. Most insect
pests have natural enemies to keep their popula-
tions in check. Natural enemies include insect
predators (insects that consume part or all of pest
insects), parasites (insects that use other insects to
produce their offspring, thereby killing the pest
insect in the process), and pathogens (diseases
that kill or decrease the growth rate of insect
pests). Predatory insects on organic farms include
lady beetles, lacewings, and spiders. Parasitic
insects include wasps and flies that lay their eggs
in/on pest insects, such as larvae or caterpillars.
Beneficial insects exist naturally on farms, or
they can be purchased from commercial insectaries
and released seasonally. Also available are
K
.
D
E
L
A
T
E
K
.
H
A
G
E
N
10
PAGE
FUNDAMENTALS OF
Organic Agriculture
Propane flame burners can be used on organic farms to
control weeds between and within rows.
M
Weed Management:
Multiple Tactics Work Best
Most organic farmers rely
on multiple tactics for their
weed management. Allelo-
pathic crops, cultivation,
mulching, and flame burn-
ing are methods available
to organic farmers. Depend-
ing on the crop, cultivation
offers the least labor-
intensive method of weed
management. Timely cul-
tivation is key; weeds will
proliferate without specific
schedules. Propane flame
burning is generally used
in conjunction with
Most organic farmers
rely on multiple
tactics for their
weed management.
Allelopathic crops,
cultivation, mulching,
and flame burning
are methods available
to organic farmers.
Organic strawberries are commonly mulched with
straw to prevent weeds and disease, aid in moisture
retention and keep fruits free of soil particles.
O
cultivation, particularly during times of high field
moisture. Mulching with straw or wood chips is a
common practice in many horticultural operations.
Mulch from organic farms is preferred to avoid any
possibility of pesticide residues from conventional
materials. If organic sources are not available,
turning the mulch pile for several weeks prior to
application is recommended (follow composting
practices). Allelopathic crops, such as rye and oats,
exude a chemical that mitigates against weed
establishment and seedling vigor and are
recommended between corn and soybean crops.
Examples from the Field:
Organic Soybean Production
Preplanting and Seed Selection
Organic soybeans were grown on approximately
60,000 acres in Iowa in 1998. Though the market
remains strong for organic soybeans, determining
your market should occur before any acreage is
planned. Buyers will help determine the varieties
their organic farmers should grow based on their
needs. A list of some of the buyers operating in
Iowa is included on page 14. All organic soybean
varieties are bred for the food-based tofu or natto
market (e.g., specific seed size and protein
requirements).
The ideal crop preceding soybeans is winter
rye, an allelopathic crop, to help prevent weed
establishment. In the spring, rye that is less than 8
inches in height can be killed with a field cultivator.
If plants are taller, rye should be mowed or cut with
a stalk chopper before cultivating or disking to kill
the rye. A second cultivation may be necessary if
there are any remaining rye plants.
Fall soil sampling will help determine if soil is
adequate for soybean production. Adjustments to a
K
.
D
E
L
A
T
E
J
.
D
E
W
I
T
T
11
PAGE
proper soil pH of 6.5 to 7.0 can be made through
applications of lime in the fall or spring (usually
Iowa soils do not require dolomitic lime). Phosphorus
may also be required and can be supplied through
composted manure or rock powders. Seeds are
planted when the soil is adequately warmed for
this tropical crop (usually around May 15), 1 inch
deep, in a planting population ranging from 175,000
to 225,000 seeds/acre (depending on the variety).
Seeds normally are planted in 30 or 36 inch rows,
depending on planting/cultivating equipment
specifications. Seeds planted in narrower rows
have been attempted, but currently, the most
economical method of weed management requires
cultivators, which usually cannot fit narrow rows.
Many organic farmers plant a cover crop of winter rye on
ridges prior to their soybean crop to assist in erosion and
weed prevention.
Row cultivators are used two to three times to control
weeds between rows.
Rotary hoes or harrows are the first tillage operation used
on organic farms.
Pest Management
Weed management is key
to a successful organic
crop. Three to five days
after planting, fields are
rotary-hoed at a slow
speed (5 mph) to kill weeds
in their initial germination
or white-thread stage. A
harrow also can be used at
this stage. One week later,
after soybeans have emerged, fields are hoed again
at a faster speed (7–9 mph). Two- to three-row
cultivations are a normal practice. The first cultiva-
tion is at a slow speed, as soon as rotary-hoeing
ends. The second cultivation is at mid-season at a
faster speed to throw about one inch of soil around
the base of plants. The third cultivation is at a slow
speed (5 mph).
Various attachments and plant protection
devices can be added to cultivators (see the
reference
Steel in the Field,
produced by the USDA
Sustainable Agriculture and Research Education
[SARE] Sustainable Agriculture Network, available
from Iowa State University).
Insects generally do not cause yield loss in
organic soybeans. Occasional browsing by grass-
hoppers, leafhoppers, and bean leaf beetles rarely
Weed management
is key to
a successful
organic crop.
K
.
D
E
L
A
T
E
K
.
D
E
L
A
T
E
K
.
D
E
L
A
T
E
FUNDAMENTALS
OF
Organic Agriculture
12
PAGE
surpasses economic threshold levels.
An issue of growing importance, how-
ever, is the relationship between the
bean leaf beetle and a host of soybean
seed diseases.
Because the majority of organic
soybeans are destined for the edible tofu
market, a white seed color is required.
Soybeans will enter the organic feed
market at a reduced price if there is
purple, brown, or tan staining from
Cercospora, Fusarium,
soybean mosaic
virus, or bean pod mottle virus, transmitted by the
bean leaf beetle. Although certain varieties appear
to resist staining, high rainfall during pod set may
create ideal conditions for the spread of the disease
in any variety. Soybean cyst nematode has not been
found to be a problem on organic farms. Several
factors, including crop rotations and chemical exu-
dates from crop residues and manure applications,
may mitigate against nematode survival. Soil sam-
pling two weeks prior to harvest is recommended to
determine any possible nematode introductions.
Non-GMO SCN-resistant varieties can be used if
infestations are detected.
Harvesting and Storage
Harvesting and storage of organic soybeans repre-
sent the final key areas of concern in garnering
premium prices. The contract will dictate the
desired seed size, moisture content, and cleanliness
of the soybean harvest. Certain weed seeds, such
as nightshade, can stain soybeans and must be
weeded from fields prior to harvest. In general,
organic farmers plan for one hour of hand-weeding,
or walking, for every acre of soybeans.
It is imperative that separate combines are
used for organic and conventional fields or combines
undergo a thorough cleaning (a minimum of two
hours) between conventional and organic fields.
Iowa State University has a video describing the
combine clean-out procedures (Combine Clean-Out
Procedures for Identity-Preserved Grains, EDC-255).
Harvesting and storing organic soybeans are important
steps in collecting a premium price.
U
S
D
A
N
A
T
U
R
A
L
R
E
S
O
U
R
C
E
S
C
O
N
S
E
R
V
A
T
I
O
N
S
E
R
V
I
C
E
If any GMO seeds are found in
organic lots, the entire field can be
rejected for organic certification. Certain
specifications in combine settings must
be followed in order to prevent any
soil from contaminating the edible
beans. Smooth plates, dual rotating
screens, and slower speeds are used to
avoid splitting seeds and lowering seed
quality. Seed moisture also is a concern;
seeds should be harvested at full size
from 16–13 percent moisture to avoid
cracking or shriveling in the case of immaturity.
Because soybeans may not be sent to market
for periods ranging from one week to six months
(depending on the buyer’s scheduling), storage
facilities are necessary. Again, separate storage
facilities for conventional and organic crops are
required. Proper seed moisture content should
prevent the need for additional drying, but fans and
drying facilities should be used to adjust for
seasonal differences. Diatomaceous earth (DE) can
be mixed in storage bins to prevent insect contami-
nation. This substance is nontoxic to humans but
damages the exoskeleton of insects and causes
death. Moldy or “buggy” soybeans will be rejected.
Many buyers require a sample of soybeans prior
to accepting a load. Soybeans will be screened
If any GMO seeds
are found in
organic lots,
the entire field
can be rejected for
organic certification.
13
PAGE
Table 1
Comparison of Organic and Conventional Clear-Hilum Soybean Economic Analysis, Greenfield, 1998
Production CostsOrganicConventional
(actual cost per acre)
Moldboard plowing$8.10$8.10
Disking4.004.00
Field cultivation (preplant)4.004.00
Fertilization00
Planting9.009.00
Seed31.6022.00
Herbicide010.38
Sprayer02.50
Rotary hoeing (2x)4.004.00
Row cultivating (2x)7.007.00
Hand-weeding14.0014.00
Combining21.0021.00
Hauling grain to market03.00
(FOB per contract)
Total cost per acre$102.70$108.98
Returns$850.00$312.00
50 bu/A x $17.00/bu48 bu/A x $6.50/bu
Profit per acre$747.30$203.02
Excluding price of landExcluding price of land
Organic profit368%
Table 2
Estimated Economic Analysis, Adjusting for On-Farm Costs in 1999
Production Costs OrganicConventional
(per acre)
Land$100$100
Certification fees$150
1999 Total costs per acre$217.70$208.98
1999 Returns$700$300
$14/bu x 50 bu/A$6/bu x 50 bu/A
1999 Profit/acre$482.30$91.02
based on size and will be tested for GMO contami-
nation. Most buyers allow a certain percentage of
“clean-out” (generally less than 15 percent).
Screened beans (small sized or split seeds) can
enter the organic livestock feed market. Stained
beans either can enter the organic livestock market
or be blended into other clean streams (if less than
3 percent are stained). The staining does not affect
the nutrition of the tofu or natto, but it can affect the
texture and color.
Economics
Cost-of-production studies for organic and conven-
tional tofu soybeans are presented in Tables 1 and 2.
Costs for 1998 represent actual costs incurred
at the Iowa State University Neely-Kinyon Farm.
FUNDAMENTALS OF
Organic Agriculture
14
PAGE
Profiseed International, Inc.
Hampton, IA
641-456-5955
Clarkson Grain
Beardstown, IL
217-323-2350, 800-252-1638
Dunn International
Waterloo, IA
319-233-5504
Pattison Brothers
Fayette, IA
800-632-5952
Stonebridge Limited
Cedar Falls, IA
319-27
Sunrich
Hope, MN
800-342-6976
Microsoy Corporation
Jefferson, IA
515-386-2100
Natural Products
Grinnell, IA
641-236-0852
Organic Valley/CROPP
(Coulee Region Organic Produce Pool)
LaFarge, WI
608-625-2602
Iowa State found that pro-
jected costs of production
for similar operations were
comparable in 1998. Selling
price for organic crops
represented 1998 prices
(free on board [F.O.B.] or
pick-up on the farm). Prices
also reflect the obtainable
price for certified organic
crops or crops grown on
land without synthetic
chemicals for three years
prior to harvest. Transition
soybeans were sold for
$10 per bushel in 1998, but
because of the availability
of organic soybeans in
1999, there were limited
markets for transitional
soybeans. Selling price for
organic soybeans in 1999
averaged $14 per bushel.
Averaging across all crops
in a typical rotation for
certified organic systems,
Iowa State University research demonstrated a
return of $300/acre. Soybeans currently are the
most lucrative crop in the system, but new markets
for non-GMO crops and alternative crops, such as
organic dry beans, hay/silage/grain for organic
dairies and equestrian centers, and medicinal/
culinary herbs, continue to grow.
Buyers of Organic Grains, Produce,
and Livestock
Heartland Organic Marketing Cooperative
Stuart, IA
515-523-1888
Pacific Soybean and Grain
San Francisco, CA
415-433-0867
Soybeans currently
are the most lucrative
crop in the system,
but new markets for
non-GMO crops and
alternative crops,
such as organic
dry beans,
hay/silage/grain for
organic dairies and
equestrian centers,
and medicinal/culinary
herbs, continue
to grow.
15
PAGE
O
Examples from the Field:
Organic Apple Production
Organic apple production represents one of the
most intensively managed organic systems.
Because scab is the most destructive disease of
apples in Iowa, it is imperative that growers select
disease-resistant varieties suitable for this state.
Iowa State University has tested the following
varieties and found them to be suitable: Jonafree,
Redfree, Liberty, Freedom, Dayton, William’s Pride,
Gold Rush, Enterprise, Priscilla, and Nova Easygro.
Trees should be purchased from a reputable
nursery and should be free of diseases and insects.
Graft marks should be well above where trees will
be placed (even with the soil surface). Trees should
be planted in the spring after threat of frost has
passed. Today, most growers are planting on dwarf
or semi-dwarfing root stocks. Trees can be trellised
or planted in normal rows. Apple blossom thinning
to increase size of harvested fruits is normally
conducted by hand, but natural sprays are being
used in large, commercial orchards in other parts of
the country.
Pest management in apple orchards includes
control of the plum curculio, apple maggot, codling
Unblemished organic apples can be grown when growers
employ rigorous pest management practices.
moth, and leaf-eating larvae
(caterpillars). Codling moth
management includes
pheromone traps or ties
placed on branches, which
emit a chemical that dis-
rupts the mating ability of
the codling moth and leads
to lower insect popula-
tions. The plum curculio
beetle can be controlled
through physical means:
teams of workers displace
beetles by tapping trees
with baseball bats or sticks wrapped in cotton cloth.
Beetles drop from trees onto squares of white
sheets placed under trees to be collected and
burned or buried. Apple maggot flies are managed
through the use of Stickem
®
-coated plastic red balls
resembling apples. Adult flies cue in on the shape of
the ball and attempt to oviposit eggs. Kaolin clay
sprays, have proven successful in mitigating egg
laying from the codling moth and plum curculio.
This clay-based spray has been reported to lower
plant pathogens affecting apple leaves, but our
research has shown only insect control due to low
disease pressure in our trials (Friedrich et al., 2003).
Weeds are managed in tree middles by mowing
ground covers, usually a mix of grass and legumes.
Specialized mowers are available with articulated
hydraulic arms to mow between trees within rows.
Some growers use Weed Badgers
®
to cultivate
around trees, but caution must be used to avoid
damage to trees and root systems. Protection from
deer browsing can include perimeter fencing and/or
individual cages when trees are young. Many
growers employ alarms or dogs within their
orchards to prevent deer attacks.
Marketing of organic apples can occur through
several channels—on-farm sales, CSAs, or directly
to stores. Stores will require proof of organic certifi-
cation if you wish to sell your fruit as “organic.”
Organic apple
production represents
one of the most
intensively managed
organic systems.
K
.
D
E
L
A
T
E
16
PAGE
References
Bowman, G. (ed.). 1997.
Steel in the Field—A farmer’s
guide to weed management tools.
Sustainable
Agriculture Network, USDA, National Agriculture
Library, Beltsville, MD.
Delate, K., C. Cambardella, K. Taylor, and B. Burcham.
1999.
Comparison of organic and conventional rota-
tions at the Neely-Kinyon Long-Term Agroecological
Research (LTAR) site: First year results.
Leopold
Center for Sustainable Agriculture Annual Report,
Iowa State University, Ames, IA.
Friedrich, H., K. Delate, P. Domoto, G. Nonnecke and
L. Wilson. 2003. Effect of organic pest management
practices on apple productivity and apple food safety.
Biological Agriculture and Horticulture 21: 1–14.
File: Agriculture 2 [C]
. . . and justice for all
The U.S. Department of Agriculture (USDA) prohibits discrimination in all its pro-
grams and activities on the basis of race, color, national origin, gender, religion,
age, disability, political beliefs, sexual orientation, and marital or family status.
(Not all prohibited bases apply to all programs.) Many materials can be made
available in alternative formats for ADA clients. To file a complaint of discrimina-
tion, write USDA, Office of Civil Rights, Room 326-W, Whitten Building, 14th and
Independence Avenue SW, Washington, DC 20250-9410 or call 202-720-5964.
Issued in furtherance of Cooperative Extension work, Acts of May 8 and June 30,
1914, in cooperation with the U.S. Department of Agriculture. Stanley R. Johnson,
director, Cooperative Extension Service, Iowa State University of Science and
Technology, Ames, Iowa.
This research project is partially funded by the
Leopold Center for Sustainable Agriculture at
Iowa State University and the USDA-IFAFS
Organic Agriculture Consortium.
Prepared by
Kathleen Delate, Iowa State University.
Edited by
Jean McGuire, ISU Extension
Continuing Education & Communication Services.
Illustrated by
Jane Lenahan.
Designed by
Mary Sailer, Spring Valley Studio.
Soil Web graphic on page 8 reprinted with permission from
Soil and Water Conservation Society (SWCS). 2000.
Soil
Biology Primer.
Rev. ed. Ankeny, Iowa: Soil and Water
Conservation Society.
Some photos on the cover were provided courtesy of Iowa
State University College of Agriculture and the USDA NRCS.
For the latest on organic agriculture from Iowa State University
go to
http://extension.agron.iastate.edu/organicag/.
L E O P O L D C E N T E R
FUNDAMENTALS OF
Organic Agriculture
IDALS (Iowa Department of Agriculture and Land
Stewardship). 2000.
Iowa Organic Certification and
Organic Standards.
Des Moines, IA.
NOSB (National Organic Standards Board), USDA-NOP,
http://www.ams.usda.gov/nop/.
Rynk, R. 1992. On-Farm Composting Handbook. NRAES-
54. Northeast Regional Agricultural Engineering
Service. Ithaca, NY.
Sustainable Agriculture Network (SAN). 1998.
Managing
cover crops profitably.
2nd Edition. Sustainable
Agriculture Network, USDA National Agriculture
Library, Beltsville, MD.
USDA-ERS (Economic Research Service), www.ers.usda.-
gov/Data/organic.
