Frequently Asked Questions about Organic Farming

The Basics - Organic Farming 101

• What is “organic” farming?
• What are the basic principles of organic agriculture?
• How is "Certified Organic" food different from other “organic” food?
• What is certification?
• What does the certifying process involve?
• What is "transition" ?
• Is there a national standard for organic?
• What is accreditation?
• How large is the organic agriculture industry in Canada ?
• Is there an international organization for organic agriculture?
• Why does organic cost more?
• Is organic food "healthier" than conventional food?
• Is organic food pesticide free?
• Is organic food less safe than conventional food?
• Where can I buy certified organic food?
• Is organic food free of genetic engineering (GE or GMO) and irradiation?
• Where can I learn more about organic agriculture?
• I am interested in organic livestock production. Where do I start?

   

What is “organic” farming?
The International Federation of Organic Agriculture Movements (IFOAM) describes organic agriculture as "an agricultural system that promotes environmentally, socially and economically sound production of food, fibre, timber etc.These systems take local soil fertility as a key to successful production. By respecting the natural capacity of plants, animals and the landscape, it aims to optimize quality in all aspects of agriculture and the environment.

Organic agriculture significantly reduces external inputs by refraining from the use of chemo-synthetic fertilizers, pesticides, and pharmaceuticals. Instead it allows the powerful laws of nature to increase both agricultural yields and disease resistance.

Organic agriculture also includes social considerations in its holistic approach recognising that people are as important as the organic system.

Organic agriculture adheres to globally accepted principles, which are implemented within local social-economic, geoclimatical and cultural contexts."

What are the basic principles of organic agriculture?
Standards developed by the International Federation of Organic Agriculture Movements (IFOAM) are the minimum requirements which must be fully incorporated into certification standards in a member country or region. Beyond the minimum requirements, there are slight variations in the standards established by certifying bodies at the country or regional level. Therefore it is important for a producer to contact his or her local certifying body.

The international standards are based on principles such as:

• Enhancement of biological cycles within the farming system, involving micro-organisms, soil flora and fauna, plants and animals;
  
• Maintenance of long term fertility of soils;
  
• Promotion of the healthy use and proper care of water resources;
  
• Use of renewable resources in locally organised production systems;
  
• Creation of a harmonious balance between crop production and animal management;
  
• Providing livestock conditions of life with due consideration for the basic aspects of their natural behaviour;
  
• Allowing people working in organic production a quality of life which meets their basic needs and allows an adequate return and satisfaction from their work, including a safe working environment; and
  
• Progressing toward an entire production, processing and distribution chain which is both socially just and ecologically responsible. (Source: IFOAM)

How is "Certified Organic" food different from other “organic” food?
Certified means that the food has been grown according to strict uniform standards that are verified by an independent organization (check our links for more information on where to find certifying agencies). Certification includes inspections of farm fields and processing facilities, detailed record keeping and periodic testing of soil and water to ensure that growers and handlers are meeting the standards.

What is certification?
Certification is a procedure by which an independent body gives written assurance that a farm or processing facility has been assessed and is adhering to the standards of that certifying body. Certification bodies are often farmer-based organizations and can be volunteer based or commercial operations. At present, in Canada there are more than 40 certifying bodies (for more information check out the links under Certification).

What does the certifying process involve?
Initially, for those converting from conventional to organic production the farm must enter a transition period (typically three years), free from the use of synthetic fertilizers and pesticides. The farm must demonstrate that its practices are in compliance with the standards of the certifying body and then a third party independent inspector will inspect the farm on an annual basis.

A producer should be prepared to show a farm map and be knowledgeable (best to show records) of cropping history and inputs (fertilizers, pesticides, antibiotic use, growth hormones, etc.) from previous seasons.

What is "transition" ?
Transition, also referred to as conversion in Europe, is a process in which a conventional farm system alters their management practices to fit the standards of an organic farming system. The transition period is generally three years and is often very difficult in economic and agronomic terms. Producers, in transition are ineligible to market their products as "organic" and therefore do not receive a premium (however, markets are opening for products in-transition). The transition period is also difficult in terms of weeds, insects, and potentially yields. It takes time to set up an organic system and time to break the ecologically dysfunctional cycles of conventional farming.

Is there a national standard for organic?
The US has the National Organic Program (NOP), which set uniform organic standards for all states and requires by law that anyone selling "organic" must be certified by an accredited certifying body. As of yet, Canada does not have mandatory organic standards. The Canadian General Standards Board (CGSB) is currently revising the voluntary minimal standards as the National Standard of Canada- Organic Agriculture (click here to link to standards draft).

What is accreditation?
Accreditation is a process by which an authority (e.g., USDA, IFOAM, CAQ, COABC,) gives formal recognition that a particular certifying body is competent to carry out certification of farms and processing facilities.

How large is the organic agriculture industry in Canada ?
The organic industry is one of the fastest growing sectors in Canadian agriculture. Presently there are approximately 2,500 organic producers with 705,000 acres (285,000 hectares) in organic production in Canada.According to a 1999 Statistics Canada report, approximately 4.9% of the fruit and vegetable farms in Canada consider themselves to be organic producers.

Industry sources claim that farm cash receipts reached about $600 million in 2000, representing about 1.5% of agriculture's total farm cash receipts. Organic producers are supported by approximately 150 processors and handlers and over 45 certifying bodies work to maintain the organic standard. Canada is among the top five world producers of organic grains and oilseeds, and has an estimated retail/food service value of $1 billion, including processed and non-processed products. Canadian organic retail sales growth is expected to rise from $0.7 billion in 1997 to $3.1 billion in 2005, an average growth rate of 20% annually. The Federal Government predicts that the organic industry will account for 10% of the Canadian retail market by 2010. Nearly all of Canada's organic products are exported, mostly in the form of bulk grain and oilseed products. The United States, where a huge proportion of the organic products are processed and resold to other markets, is the largest market for many Canadian organic foods, followed by the European Union and Japan. The provinces of Saskatchewan, Ontario, Quebec and British Columbia are the main exporters.
(Source: Government of Canada)

Is there an international organization for organic agriculture?
Founded in 1972, the International Federation of Organic Agriculture Movements IFOAM is the worldwide umbrella organization for organic agriculture. The organisation unites 750 member organisations and institutions in 100 countries around the world.

Why does organic cost more?
Many would argue that the organic cost of food reflects the true cost of food, when socio-economic and environmental factors of food production are taken into account. But, here are several more direct reasons why organic food may cost more than similar conventional products:

• Organic food supply is limited compared to the demand and therefore retailers can often mark-up foods significantly (provide link our market research site).
• Production costs for organic foods can be higher because of greater inputs (perhaps labour, feed, etc.). For example, without the use of growth hormones it may take longer for a chicken or steer to reach slaughter weight. Also, production costs may be inflated relative to conventional counterparts because often the economies of scale restrict reduced costs. Organic farms are generally more diversified than conventional farms.
• The infrastructure for post-harvest handling and processing is still in its infancy when compared to the conventional marketplace. The mandatory segregation of organic food products often mean organic foods must be transported greater distances to reach grain processing facilities, creameries, or abattoirs that are certified for organic processing.
• Similarly, the marketing and distribution of organic products is underdeveloped and the responsibility of such falls on the organic farmer.

As the organic industry continues to grow (with the benefit of research and development), costs of production should decrease and the processing, distribution, and marketing of organic foods should evolve.

Is organic food "healthier" than conventional food?
This is a difficult question to give a definitive answer. At present (and unlikely that there will ever be) there has not been a comprehensive trial to compare organically grown versus conventionally grown food. Primarily, because of the inherent confounding variables in such a study (such as crop variety, harvest, management practices, soil type, etc.). If we were to interpret "healthier" in a broader fashion to include the environment, animal welfare, rural economies, farm labour health then arguably organic food production systems are "healthier" than conventional food production systems.

Link to article entitled Eating Organics Cuts Kids' Pesticide Loads

Is organic food pesticide free?
Despite prohibiting the use of synthetic pesticides, there are some instances where pesticide residues are carried onto organic farms either from neighbouring conventional farms or even long-banned residues present in the atmosphere or soil. However, several studies indicate that organic food is far less likely to have pesticide residues than conventional food. (See article above)

Is organic food less safe than conventional food?
As organic food demands increase among consumers, there will be increased scrutiny by the public and the media of its merits. Recent reports claiming that organic food is at a greater risk of E. coli contamination are false and misleading. The claims are based on the common practice of using raw manures on food crops. Yes, organic farmers are permitted to use manure on their farms, but under strict regulations. For example, all certifying bodies state that raw manure can only be used at least 90 days prior to harvest. Conventional producers also capitalize on the benefits of manure, but have no such regulations. Organic farmers usually compost their manure and the process has been shown to greatly reduce pathogens.

Where can I buy certified organic food?
Only a few years ago, organic food was found only at health food stores and farmers' markets. However, increased consumer demand has placed organic foods onto the shelves of most grocery stores and increasingly restaurants are seeking organic products for their foods. Many certified organic growers still rely on direct marketing whether its from the farm gate or local farmers markets. Regional organic advocacy groups (ACORN, OPAM, COABC, SOD, etc.) and other organizations (Equiterre, Knives and Forks, etc.) have farmer and producer lists that can connect the consumer to the grower. Consumers should also be aware that there are many community supported agriculture (CSAs) organizations in which consumer buy annual shares into a farm and in return receive a weekly supply of organic produce.

Is organic food free of genetic engineering (GE or GMO) and irradiation?
All organic standards prohibit the use of genetically engineered products in organic farming (e.g., seeds, inoculants, etc.). However, transgene flow from conventional operations is increasing the likelihood of GMO contamination. Similarly, the process of irradiation is not permitted in organic agriculture.

Where can I learn more about organic agriculture?
The OACC in collaboration with the NSAC is currently offering four organic web-courses that are intended for both university degree students and those just interested in learning more about the science and practice of organic agriculture. The OACC is working with other universities across Canada and will be offering more courses in the near future. Alternatively, many regional organic networks (ACORN, OPAM, COABC, SOD, EFAO etc.) offer day or week-long workshops throughout the year. Producer meeting and field days also offer opportunities to talk with and learn from organic growers.