Myth # 1: Organic farmers use no inputs. Reality: Those who practice organic farming methods use different kinds of inputs, and they are qualitatively different from conventional farming. There are no chemical fertilizers or pesticides, and no GMOs allowed in organic farming, but non-chemical methods are substituted for what is used in conventional farming systems.
Myth #2: Organic crop yields are always less than conventional. Reality: Lower crop yields may be encountered during the transition from conventional to organic production, but many organic crop producers with experience have yields at least as high as county averages and often above. There is a learning curve for any drastically different method of farming.
Myth #3: Organic farms are mostly small vegetable operations, not real farms. Reality: There are numerous specialized smaller farms growing vegetables, but there are field crop and livestock operations that are certified organic as well. In Sweden, the average organic farm is about twice the size of the average conventional farm.
Myth #4: Products from organic farms must receive a premium for this to be profitable. Reality: Although most organic products are marketed through special channels and do receive a premium, some go to local or direct markets with or without premiums. The additional income often is needed to offset higher production costs, especially labor.
Myth #5: You must certify the whole farm, not just one field. Reality: Most organic farmers start by certifying a small part of their farms, and often add additional organic acres later as they become more familiar with the systems and markets.
Myth #6: Organic farming is only for the counter-culture folks, not real farmers. Reality: Most organic farmers are mainstream people who are seeking a way to produce pesticide-free food and add value to their land and other natural resources. They are seeking new and creative marketing approaches that keep the value of products on their farms and in local communities.
Certification for Organic Farming & Processing
Until recently, the rules for organic certification varied somewhat depending on the organization that was in charge of setting the rules and conducting inspections. Some states had their own certification rules, and most fell under the umbrella of the IFOAM international organization. Since October 2002, we have a national set of standards from the USDA that governs all organic food production and processing in the U.S. All private certifying organizations must now comply with the provisions of the national standards. These can be found at www.ams.usda.gov/nop/indesIE.htm.
A good general source of details on certification, including details on materials that are allowed and not allowed is the Organic Crop Improvement Association (OCIA) web site: http://ocia.org/
Today in Nebraska, there are certified organic fields of wheat, millet, oats, barley, corn, dry edible beans, and alfalfa. Other minor crops grown and marketed organically include amaranth, blue corn, popcorn, spelt, and many vegetable species on a small scale. There are fewer organic livestock producers, since certification requires the use of all-organic feed, but there is growing interest in this type of enterprise. There is support in the form of cost share for farm certification from the Nebraska State Department of Agriculture.
The information provided originated from the “Science-Based Organic Farming: A Resource for Educators” which was edited by Dr. Charles Francis, University of Nebraska Cooperative Extension Agronomy Specialist. It was developed in June of 2004.
