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This message comes from our listserv members, Nancy Keiser. Thank you for sharing this info. ________________________________ Subject: FW: Fwd: GR Press article on local organic boom >>To those of you who are certified organic growers, this article was stated to be an article on "organics." Following this email will be another email that questions the author's article & the confusion he has created and then his response to my questions. We have a lot of educating to do if his main intention was to do an article on "organics." Feel free to write a response if you are interested. Grand Rapids Press. Peace, Nancy Jones Keiser >> >>-----Original Message----- >>From: Farms Without Harm [mailto:[log in to unmask]] >>Sent: Sunday, July 09, 2006 1:16 PM >>To: farms without harm >>Cc: gail >>Subject: GR Press article on local organic boom >> >> >> >>In case you missed it... >> >> >> >o?< >> >>Picks of the crop regarding organic foods >> >> >> >> >> >>Sunday, July 09, 2006 >> >>By Matt Vandebunte >> >>The Grand Rapids Press >> >> >> >>A pair of bumblebees buzzed amid the chirping birds as Mary Jane >>Halloran emerged from a field with a bag of freshly picked peas in >>her hand and a black dusting of dirt on her legs. >> >>"Look at that soil," she marveled and held up the garden produce. >>"You can take your kids here and show them 'Hey, this is where this >> stuff comes from. It doesn't come from a supermarket.'" >> >>The Grand Rapids woman and 250 other customers are making weekly >>treks this summer to buy organic food at Trillium Haven Farm in >>Georgetown Township. >> >>U.S. organic sales have increased by close to 20 percent annually >>for several years, as much as 10 times the rate for conventional >>food. >> >>Annual sales of certified-organic food reached nearly $14 billion >>in 2005, making up 2.5 percent of all retail food sales. >> >>And that's not counting the farm-direct buying done at "chemical- >>free" growers such as Trillium Haven. >> >>From street markets to health-food stores to restaurants, >>businesses are finding expanded outlets for their organic products. >> >>Jim and Barb Loe, of Grant, began their business in the backyard. >>Now, Funny Farm Organic Produce grows about seven acres of >>certified-organic vegetables that are sold at farm markets and >>Harvest Health Foods stores. >> >>"We started out basically as a garden for the family, and it just >>grew from there," said Jim Loe, who installed roofing and siding >>before becoming a farmer. "We just didn't want chemicals in the >>food for our family. >> >>"(At first) every time we'd go to market, people would ask us 'What >> does organic mean?' More people are becoming aware." >> >> >> >>Companies jump in >> >>Organic -- a method of producing food that does not use toxic >>pesticides and chemical fertilizers -- has moved beyond farm >>stands. >> >>Old Orchard Brands in Sparta joined the movement in 2004. Now the >>nation's sixth-largest producer of bottled juice, it received its >>USDA certification that year for organic apple and grape juices. >> >>Up in the Leelanau Peninsula, Leland Cherry Co. announced last week >> its tart-cherry products will be distributed by Whole Foods >>Market, the Texas-based grocery chain that is a leading >>distributor of natural and organic foods. >> >>Multinational companies and retail giants are taking notice. >> >>Wal-Mart Inc. has asked suppliers to increase organic product >>lines, and Kellogg Co. has launched organic versions of Rice >>Krispies, Frosted Mini-Wheats and Raisin Bran cereals. >> >>Michigan's largest grocery chain, Meijer Inc. stocks 40 to 60 fresh >> organic produce items and 15 to 20 dry organic products such as >>raisins, croutons and dressings, said Jim Spilka, vice president of >> produce. >> >>"It's more than a niche," he said. "You have organic customers in >>all markets. It is one of our fastest-growing categories." >> >>Shoppers are driving the surge in demand, said Ronnie Cummins, >>national director of the Organic Consumers Association. >> >>"Health is cited by two-thirds of (consumers) as their primary >>reason for starting to shift to organic," he said. "It's a one-way >>street that very few consumers ever go back, and over time they buy >> more and more." >> >>Organic foods generally cost more to produce because they are grown >> without pesticides and chemical fertilizers. But it also tends to >> give farmers a bigger return on investment since it sells for >>higher prices. >> >>Many farms are labeled "organic" for meeting U.S. Department of >>Agriculture regulations, while others abide by the organic >>philosophy without pursuing certification. >> >>"There's no reason to use poisons if you're going to grow food to >>eat," said Nancy Keiser, a certified organic grower at Agriculture >>& Health Alive LLC in Marne. "We want to do things according to >>God's plan." >> >> >> >>Price squeeze possible >> >>As supply aims to get in line with demand, some smaller farmers >>worry about the impact of large-scale retailers getting into the >>game. >> >>Greater availability might lead to more awareness of organic food, >>but it also could drive down prices and reduce the profit margin >>that enables small, organic farmers to survive. >> >>For example, 2004 wholesale prices for organic broccoli were 153 >>percent higher than conventional broccoli, according to a USDA >>study. Organic carrots brought a 148 percent premium. >> >>"I'm afraid the 'organic' word is going to become diluted," said >>Cathy Halinski, who farms seven acres of organic fruit at EverGreen >> Lane Farm in Fennville. "It's a whole different philosophy of >>growing. It's a relationship with the land and the people we feed >>from it." >> >>Susan Smalley, a specialist at Michigan State University's >>Extension Service, said large growers are becoming curious about >>making the switch to organic. >> >>"Ten years ago, if you even heard the 'O' word in a group of >>conventional farmers, you'd get dirty looks," Smalley said. "In a >>number of cases, farmers can do better growing and marketing >>(higher priced) organic." >> >>But that margin could get squeezed by price-conscious retailers >>such as Wal-Mart, Smalley said. >> >>"There's a big question in many people's minds about what's going >>to happen to the market," she said. "At least in other product >>lines, they (Wal-Mart) seem willing to go across the globe to find >>what they want." >> >>Cummins fears Wal-Mart and other large retailers might push organic >> supply chains overseas to drive down prices. >> >>He argues farm subsidies should be given to help U.S. growers make >>the transition to organic. >> >>"We're still subsidizing conventional crops, but we're not looking >>to the future," Cummins said. "The writing is pretty much on the >>wall. (Organic growers) are the small farms that are making it. >> >>"(After three years), they don't really need any subsidies because >>they get a fair price for their product." >> >>Some towns are doing their part to support those farmers. >> >>For example, Woodbury County in Iowa this year enacted a policy >>requiring purchase of organic food grown within 100 miles for >>county functions that include food. The county also provides tax >>incentives to farms for organic conversions. >> >>Though conventional food might be cheaper, the organic industry >>argues the costs associated with pollution from pesticides, >>government crop subsidies and diet-related health problems make it >>pricier in the long run. >> >> >> >>Room for everyone >> >>The Organic Trade Association thinks the alarm is unwarranted. >> >>Large food corporations will play a role in growing the organic >>business. As they increase demand, more growers will make the >>switch, said Barbara Haumann, spokeswoman for the group which >>represents 1,700 farmers, retailers and corporations like Kraft and >> Dole. >> >>"Somehow, 'large' has gotten a bad rap," she said. "Some people >>think the sky is falling for the small farmer. >> >>"There's room for all size farmers in organic." >> >>At the other end of the retail spectrum is Harvest Health Foods. >> >>It is a small family business that sells organic products, >>including ice cream, chocolate bunny grahams and dog biscuits, at >>its three stores in Grand Rapids, Cascade Township and Hudsonville. >> >>It does not even try to compete with Wal-Mart or Meijer. A gallon >>of organic milk at its Hudsonville store fetches $4.99 and grapes >>go for $4.59 per pound. >> >>"We'll continue to be a niche player," owner Henry Atsma said. >>"Everything you see in a conventional store you'll find in a >>natural store, but it's not going to have the chemicals and >>additives. >> >>"Our belief is that it is much healthier. (Comparing prices) is >>kind of like how does a 200-mile-per-hour Ferrari compete with a >>Chevette?" >> >> >> >>Freshly picked >> >>Dave and Helen Lundberg have operated Ingraberg Farm east of >>Rockford for 18 years, and still use a rototiller and push-behind >>planter to farm about 22 acres. >> >>They believe global organic-supply chains cannot compete with the >>freshness of farm-direct produce. >> >>"I'm not fearful because I have 100 percent confidence in the >>quality and flavor and nutrition of our produce," Helen Lundberg >>said. "(Customers) know it has not been on a truck for seven to 10 >>days." >> >>Among Ingaberg's customers is the popular Grand Rapids restaurant, >>Bistro Bella Vita. >> >>About 20 percent of the menu there featured organic ingredients >>when the restaurant opened in 1997. That portion now stands at >>about three-fourths, general manager James Berg said. >> >>Organic costs the restaurant about 20 percent more than >>conventional food, Berg said, but buying locally saves on the >>middleman and transportation costs. >> >>Especially as gas prices rise, farmers will find growing demand >>from restaurants for locally produced, chemical-free produce, he >>predicted. >> >>"In another five to six years, this will be the norm, especially >>with what's going on with energy," Berg said. >> >>At Trillium Haven, Anja Mast talks about how time is running out on >> a gasoline-based conventional food system. And taking the organic >> label and "ratcheting it up to the industrial food model" is no >>solution, she said. >> >>"The thing that will save us all is small farms," said the 38-year- >>old Mast, who six years ago started the 50-acre farm on Maplewood >>Lake with her husband, Michael VanderBrug. >> >>"We don't need to talk about this as a moral, ethical problem. >>Let's talk about energy use. It's all about efficiency. >> >> > If you would like to access previous postings to the Mich-Organic listserv you can copy and paste the following URL into your browser address bar http://list.msu.edu/archives/mich-organic.html