What is Organic Agriculture?
Organic agriculture is a system of crop and livestock production that promotes and enhances the health of agricultural ecosystems while producing pure and healthy food. Organic agriculture uses an array of cultural and biological practices to control weeds and pests, build soil fertility, enhance biological cycles and increase biodiversity. Organic certification is a system to verify growers' and processors' compliance with USDA rules.

Organic production systems emphasize proactive, knowledge-based management, on-farm resources and working with nature. For instance, diverse crop rotation interrupts most insect pest problems, reducing the need for pest control products.

Organic production systems are designed to:

• maximize biological activity in the soil
  
• maintain long-term soil health and minimize soil erosion
  
• enhance the genetic and biological system and its surroundings
  
• provide livestock with optimal living conditions for health and well-being
  
• recycle materials of plant and animal origin, return nutrients to the land, and minimize the use of nonrenewable resources
  
• promote the environmentally responsible use of soil, water, and air, and minimize agricultural pollution

While emphasizing the health of the agricultural ecosystem, organic agriculture prohibits the use of synthetic herbicides and pesticides, genetically-modified organisms, synthetic fertilizers in crop production, and hormones and antibiotics in livestock production.  In addition, federal organic rules prohibit the use of sewage sludge or irradiation.

Organic farmers must develop a high level of farm management skill, approach their farms as whole systems, and use a wide variety of resources to solve the problems they face.

For example, an organic farmer's first line of defense against crop pests might be to improve the fertility of the soil by using crop rotations, building organic matter, and incorporating cover crops. Second, beneficial organisms -including insects, birds, bats, and amphibians- are encouraged by improving and managing their habitat. As a last resort, an organic farmer might apply an approved biological or botanical pesticide (not a synthetic one).

Organic farmers use on-farm resources whenever possible. For example, they apply composted livestock manure and plow under legume crops to build nitrogen in the soil. Techniques to control weeds include mechanical cultivation, crop rotations, use of specific soil amendments, and green manure crops.

Organic livestock consume organically grown feed ingredients. Farmers promote animal health through sound nutrition, pasture rotation, proper housing, minimal stress, and preventative health care practices.

When they choose certified organic products, consumers reward those producers and processors who meet organic standards.  The organic certification system has developed specific, precise standards of production based on ecologically sound practices. Those standards are now codified in the USDA's National Organic Rule. The Organic Foods Production Act requires certification in order to claim that a product is organically produced.

Private certification agencies and state agriculture programs, accredited by the USDA, enforce organic production standards.  Producers must document inputs, field and production activities, harvests, and sales to verify compliance with the standards. Operations are first inspected, then certified with an annual update. To qualify for organic certification, prohibited materials (including prohibited fertilizers, pesticides, and genetically modified crops) must not have been applied to organic crops or the soil in which the crops are grown for a minimum of 36 months prior to harvest.  Only approved materials and practices may be used.

Organic farmers have several marketing options.  The Upper Midwest is home to a number of organic marketing cooperatives for milk, grains, meat and vegetables. Some farmers sell to stores and restaurants, while others market through farmers markets or other types of direct marketing.

Organic foods generally sell for higher prices than non-organic foods.  This premium varies, depending on the kind of product. Farmers frequently receive a premium of between 15-40% above conventionally grown products.

According to the Organic Trade Association, the market for organic products has increased by 20% per year for the past 12 years.  Significant changes have taken place in the organic marketplace recently, including a growing acceptance for organic products in mainstream food stores and supermarkets. With widespread demand for organic foods and increasing concern about GMOs, antibiotics, and pesticide residues, the organic market is expected to continue to grow.