Press-Republican

Columns

October 30, 2011

Thought about going organic?

According to Cornell University's Agriculture Experiment Station, organic farming is one of the most dynamic and fast-growing segments of the U.S. agricultural market and is an increasingly important engine of growth for New York's farmers, large and small.

Through numerous research and extension activities, Cornell supports a wide variety of organic agriculture including dairy.

As the number of organic vegetable farms has increased tremendously in the past decade, the movement to organic practices in dairy farming has been slower.

From my recent inquiries, Clinton County had just three or four local farms shipping organic milk, all located in the northern part of the county. Consumer demand is not the problem as demand for organic milk in the Northeast is greater than what is produced in the region. The most recent USDA report on organic fluid milk consumption and production in New York indicates that during the first six months of 2011, sales of organic fluid milk products in the Northeast increased 21.4 percent from the same period of 2010. The 2011 magnitude of growth is triple the magnitude for the same period of 2010.

Organic milk product share of all fluid milk sales is also increasing in the Northeast. During the first six months of 2011, sales of organic milk products accounted for 5.2 percent of all fluid milk sales in the region, up from 4.2 percent in 2010.

The benefits of being organic can be financially rewarding. The current base price of organic milk is almost $28 per hundredweight with numerous quality premiums. Because some consumers are willing to pay more for products produced without antibiotics, synthetic pesticides, fertilizers and other additives, organic dairy farmers currently fill a small but growing niche. So why aren't there more organic dairy farmers?

The number-one obstacle is the risky transition period. A farmer can't just decide to start producing organic milk tomorrow, next week or even next year. The transition takes three years to become certified organic. During this time, the farmer must cease using conventional management tools such as fertilizers, antibiotics, pesticides, herbicides and synthetic hormones. Additionally, the farm must develop a whole-farm plan that tracks the organic management of every animal and every acre of crop and pasture land. New regulations also mandate that cows have access to pasture that provides at least 30 percent of their diet during the grazing season. While no dairy farming is easy, organic dairying probably requires even more management skill and record keeping than conventional farming.

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Peter Black: Canadian Dispatch

Lois Clermont, Editor

Cornell Cooperative Extension
Richard Gast: Cornell Ag Extension

Bob Grady

Guest Columns
Peter Hagar: Cornell Ag Connection

Health Advice

Ray Johnson: Climate Science
Gordie Little: Small Talk

Terry Mattingly: On Religion

Steve Ouellette: You Had To Ask

Colin Read: Everybody's Business

Pinch of Time