Recently in Organic Category

Driving pesticide risks downward is important because, according to pediatrician Alan Greene, M.D., chairman of The Organic Center's board of directors, "Recent science has established strong links between exposure to pesticides at critical stages of prenatal development and throughout childhood, and heightened risk of pre-term, underweight babies, developmental abnormalities impacting the brain and nervous system, as well as diabetes and cancer."

"Yes, with surprising frequency, all Americans, including infants and children, are exposed to pesticides via their diet and drinking water," added Dr. Benbrook.

In fact, Dr. Benbrook noted, recent USDA pesticide residue and food consumption surveys show that most people consume three to four residues daily just through fruits and vegetables.

"Accounting for residues in conventional milk, tap water and other foods, the average American exposes him or herself to ten to 13 pesticide residues daily," Dr. Benbrook added.

The frequency of multiple pesticide residues in conventional produce contributes significantly to each person's daily dose. Multiple residues are eight-times more likely in conventional produce than in organic produce. Reasons why include:

• A conventional spinach sample in 2006 testing was found to have nine residues, a kale sample had 10, and a raisin sample contained 11;
• Almost half the conventional peach samples in 2006 contained five or more residues;
• Conventional sweet bell peppers top the multiple-residue chart, with two samples containing 12 pesticides in 2003 testing; and,
• More than one-third of conventional fruit and vegetable samples in 2006 contained multiple residues.

Converting Nation's Produce Farms to Organic, Coupled with Buying Organic Imported Produce, Would Reduce Pesticide Risks by 97%

The Organic Center bases its 97 percent risk reduction estimate upon a "Dietary Risk Index" (DRI), developed by the EPA's Office of Inspector General (OIG). The EPA-OIG used the index in a 2006 appraisal of the impacts of the 1996 Food Quality Protection Act (FQPA) on pesticide dietary risks.

The Organic Center applied the same DRI to estimate the changes that would occur in risk levels if all produce were grown using organic methods. The Organic Center concluded that a 100 percent reduction in risk is unattainable because of the widespread use of pesticides on conventional farms, and the movement of pesticides in the air and water onto organic farm fields.

"While it will take years to convert most American fruit and vegetable farms to organic methods, the process is well underway and accelerating fast, especially in the Western U.S.," Dr. Benbrook noted. Already, organic produce accounts for nearly ten percent of retail sales of fresh fruits and vegetables. Several major fresh produce grower-shippers have recently announced aggressive timetables to convert all or most of their fruit and vegetable acreage to organic, assuming consumer demand continues to grow.

The report points out that a substantial reduction in pesticide exposure will remove, or markedly lesson, an important risk factor for several serious public health problems.

SOURCE: www.organic-center.org

Colorado State University received a three-year $500,000 grant from Aurora Organic Dairy of Boulder, CO, to study animal welfare, veterinary medicine, growing perennial forage crops and optimizing soil fertility for organic pasture development in the Rocky Mountain West.

Aurora announced that it will work with CSU's College of Agricultural Sciences, College of Veterinary Medicine and Biomedical Sciences, and the Department of Food Science and Human Nutrition.

Aurora says it will share its findings with the organic agriculture community.

My family buys a weekly box of organic fruit and vegetables from a local organic delivery service.  This small business is run locally, and buys its produce from local suppliers when possible...and from local organic wholesalers who supplement their stock with both regional and international organic produce.

I've noticed that some of the pieces of fruit and veggie are seconds -- in that their size, shape and color aren't premium, uniform and spit polished :-) ... but they are invariable delicious, well seasoned (as in not too green nor too ripe)...and the price is better than I can get in the grocery store.

And I save the shopping time and gasoline in my car to go buy them myself.

We've saved money by not having to go shopping as often, and the quality of our meals has improved because I just didn't have organic selection available at our nearby grocery stores. 

You might try it...search Google or Yahoo, etc. for +organic +delivery  and your city. 

You might be lucky enough to find a CSA -- a community supported agriculture supplier in your community.  That's even better in the areas of freshness and local farmer support!  But I live in the heart of Los Angeles, and the closest CSA is probably close to 100 miles of urban sprawl away from us!

Bon appetit!

Natural Selection Foods was formed by the founders of popular organic produce brand Earthbound Farm and Mission Ranches. In 1999, Tanimura & Antle, another longtime family-run farming company joined the company. As the specialty salad pioneer, Natural Selection Foods and its grower-partners have developed consistent quality and year-round availability of once-obscure gourmet greens, making them a staple on salad plates everywhere. 

After the 2006 tainted spinach problem, many farmers and food processors faced regulators' and consumers' demand for greater food safety.  According to Natural Selection, they have adjusted their food safety program in the following ways:
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1. In the Field, From Seed to Harvest

Food safety and quality assurance must begin where the produce grows, even though nature is difficult to control. 

• Now, every lot of salad greens that enters our facility is lab-tested for E. coli and salmonella.
• Our seeds are tested for pathogens, including E. coli O157:H7 and salmonella, before planting.*
• We test and monitor water sources for harmful bacteria.*
• We test soil amendments and composted materials for pathogens.*
• We regularly monitor environmental conditions in and around the field.
• Our field harvesters are thoroughly trained in Good Agricultural Practices (GAPs) to achieve our strict standards and ensure proper sanitation.
• We make frequent, unannounced inspections of our growers’ fields, harvest equipment, and produce transport vehicles to verify compliance with our safety program.
• Our salad greens are refrigerated within an hour of harvest and kept cold continuously (what’s known as “the cold chain”) as they go through our processing facility.

*100% grower compliance by April 30, 2007

2. At the Facility, We Test & Hold

Because produce is grown outdoors in an open environment, it’s important to prevent any contamination that might occur in the field from entering our facility. Test & Hold acts as a “firewall” between the field and our facility. No matter where in the environment pathogens might originate, Test & Hold helps keep contamination our of our processing stream.

• We lab-test salad greens arriving at our facility for pathogenic E. coli and salmonella.
• We hold all greens out of processing until the tests are completed.
• We destroy any greens in which we detect evidence of pathogens.
• Only those greens cleared by testing are released into our facility for processing.

3. Processing Our Salad Greens

Daily Cleaning and Sanitation

• Our facility is designed to make our comprehensive daily sanitation procedures efficient and effective.
• Every employee in our processing plant completes rigorous Good Manufacturing Practices (GMP) training to ensure they maintain our high food safety standards.
• Everyone in our plant wears protective clothing (gloves, hair and beard nets, long sleeves, smocks, hard hats) to prevent unprotected contact with the greens.

The Unbroken Cold Chain

• To maintain the highest quality and safety, our cold chain begins at harvest and continues until the packaged salads are loaded onto refrigerated trucks for delivery.

Careful Sorting and Washing

• Our custom-designed equipment inspects, washes, and dries our delicate salad greens without damaging them.
• Greens are sorted as they enter the wash line to remove weeds and undesirable leaves.
• Non-leafy items like roots and twigs are ejected by state-of-the-art optical sorters.
• The greens are thoroughly washed and sanitized in chilled, chlorinated water meeting National Organic Program standards before they’re packaged.

4. The Final Check: Packaged Salads

As a final safety assurance, we Test & Hold packaged salads, too.

• Once off the processing line, packaged salads are tested for pathogenic E. coli and salmonella.
• All product is held until cleared by testing, then it’s prepared for shipment.

Our Food Safety Program is Validated by Independent Monitoring

• Independent certified labs perform continuous testing in our facility to verify the effectiveness of our sanitation program.
• We’re part of the USDA’s voluntary Qualified Through Verification (QTV) program, which audits our Hazard Analysis Critical Control Point (HACCP) procedures with unannounced on-site visits.
• Our processing facility is certified organic by California Certified Organic Farmers (CCOF), a USDA-accredited agent.
• Our entire food safety program is constantly monitored by our Scientific Advisory Panel, which includes some of the country’s leading food safety experts.

These are extreme measures by food producers to manage the millions of pounds of product they manage and distribute.  But the job of food safety doesn't stop there.  Consumers, too, share responsibilities to make careful selections, store the food in safe conditions, prepare it properly so that it doesn't get contaminated with kitchen bacteria, and eat it with a balanced diet to maintain health and vigor!

Remember, fresh produce is perishable — for safety and quality, keep produce cold!

I grew up drinking goat milk provided by a neighbor.  In fact, my first "pets" were a pair of lovely, talented -- as in jumping over fences, female goats.

Goat milk is gaining in popularity for several reasons, including health benefits and in response to a new market niche -- locally made cheese.

Goat milk producers' workshop to be held in Merced, California May 15, 2008
 
Those interested in tapping a growing market for goat milk are invited to a UC Cooperative Extension commercial goat milk producers' workshop 8:15 a.m. to 3:45 p.m. May 15 in Merced.
 
The increasing popularity of artisan cheese and yogurt made from goat milk is providing a viable business opportunity for rural landowners, according to UCCE farm advisor Deborah Giraud, who is coordinating the workshop.
 
"We've seen the number of artisan cheese producers grow considerably statewide throughout California," Giraud said.
 
In addition, the energy and land use for goat milk production are far less than for cows' milk, she said.
 
"Goats may be an attractive way for people interested in dairying to get started," Giraud said.
 
The goat milk producers' workshop will be at the UC Cooperative Extension Ag Center Auditorium, 2145 W. Wardrobe Ave., in Merced.
 
The following presentations will be included in the program:

• Humboldt County Goat Milk Producers Association: Producers working together, Deborah Giraud, UC Cooperative Extension
• Business planning and analysis for goat dairies, Rod Carter, business consultant, Northern California Farm Credit
• Goat foot rot and other foot problems, Steven Berry, DVM, UC Davis Cooperative Extension dairy management specialist
• Sound breeding programs enhance your bottom line, Dr.Andrea Mongini, DVM
• National Animal Identification System (NAIS), Leslie "Bees" Butler, PhD, UC Davis Cooperative Extension agricultural economist
• Production testing and dairy records, Bill VerBoort, Producer
• Capricorn nutrition project update, Peter Robinson, PhD, dairy nutrition specialist with the UC Davis Department of Animal Science
• Genetics: things to think about in a commercial herd, Dan Drake, DVM
• Acidosis and butter fat: How to manage components on goat dairies, Jed Asmus, Nutritionist
• Raising healthy kids, goat producer Connie Gomes
• Goat milk quality project update, Carol Collar, UC Cooperative Extension dairy farm advisor in Kings County

 
Presentation of the program was made possible by a grant from the USDA Western Sustainable Agriculture Research and Extension Program, the Small Farm Center at UC Davis, and the University of California Cooperative Extension Dairy Goat Workgroup.
 
Registration is $15 in advance or $25 at the door. To register, make check payable to UC Regents and mail to Commercial Goat Milk Producers' Workshop, UC Cooperative Extension, 5630 S. Broadway, Eureka, CA  95503.
 
For more information, contact Giraud at (707) 445-7351, ddgiraud@ucdavis.edu.

Consumers want to know more about their food and growers are committed to providing them the safest, finest-quality and most affordable food in the world, while at the same time working to conserve and enhance California's natural resources. Change is happening --and California's young farmers and ranchers are ready for it.

Young Farmers and Ranchers Leadership Conference brought topics of CHANGE to California's farmers.

National Young Farmers and Ranchers conference in Baltimore. During the opening session, an economist from Washington, D.C., said, "I never thought I would say this, but agriculture is a shining star in our slowing economy."

Commodity prices for a lot of products are up but that is not the only change on agriculture's horizon. Public perception and interest in the food supply is changing, too. Being a grower myself, I have noticed the variety of labels on food I see in the stores. There is organic, all natural, certified clean, free range, grass fed and carbon free. But I think the most important label of all is that it's California grown.

California farmers and ranchers grow, pack and ship some of the safest and best-quality products in the world. Many times we take this for granted because we can go to just about any store in California and have an abundance of beautiful produce to choose from. People living in other states or countries don't enjoy this same selection.

Consumers are becoming more educated on where their food comes from and how it is produced. They are concerned with food safety and as growers we need to be prepared to assure them that the product they are getting is the best in the world.

Consumers are not the only ones changing. Farmers and ranchers are changing, too. Many are beginning to understand the importance of telling their story and making sure their voice is heard on local and statewide issues affecting their farms and ranchers.

In a recent informal survey of young farmers and ranchers ages 18-35, conducted by the American Farm Bureau, 75 percent said state and local issues like property taxes concern them more than federal issues.

The same survey showed the vast majority--83 percent--of young farmers and ranchers are more optimistic about farming than they were five years ago. This is up from only 61 percent in 2003.

As consumers are showing more interest in the origin of their food, farmers and ranchers are doing even more to continue their role as stewards of the land. Fifty-five percent of those surveyed said they practice conservation tillage and 49 percent rotate three or more crops. Forty-percent said they use soil and tissue analysis and 36 percent use integrated pest management practices.

And we can't talk about change without talking about technology. As you might imagine, technology plays a role in every aspect of farming for most young farmers and ranchers. About 90 percent have cell phones and computers, 46 percent have satellite television and 99 percent use the Internet.

For more information on Young Farmers and Ranchers, call your county Farm Bureau office. For general information on the YF&R program, visit www.cfbf.com/programs/yfr or contact Danielle Rau at (916) 561-5598.

SOURCE:  California Farm Bureau