| Would you pay extra for a food that said "transitional organic" on the label? The EU is considering an organic conversion label to let consumers know that a food was produced using organic methods while farms are undergoing the organic conversion process. (Hat tip to Obama Foodorama for sending me this story.)
Here in the U.S. it takes 3 years for a farm to become certified organic. After they stop using pesticides and ammonia fertilizer, they are not considered organic because, presumably, residues of conventional chemicals remain in the soil. While it's fair to consumers (and existing certified organic farmers) that produce grown on land that may have been sprayed with non-organic chemicals the year before is not sold for organic prices, the three year waiting period also makes for a roadblock to would-be organic farmers.
According to the article about the EU:
During this period they tend to incur additional costs for investment and labour and see lower yields and lower livestock density. Generally speaking, these costs are not yet off-set by the premiums obtained for organic goods.
While government supports exist to help farmers through this tricky period and encourage conversion, financial considerations do tend to be a barrier to making the move. The EU is a net importer of organic produce, but increasing demand indicates the need for more EU-grown organic produce.
Likewise, here in the U.S. the 3 year waiting period to become certified organic slows down farmers' ability to keep up with consumer demand for organics. It also represents a financial restriction to those who wish to become organic. The first years of organic conversion are a time when a farmer will see decreased yields. They will receive higher prices once they achieve organic status, but the promise of future income might not be enough to help some farmers get through the financial hardship of the three year waiting period.
The way I see agriculture, there are two essential ways to go about growing food. You can let the microbes in the soil do the work for you, or you can kill the microbes and replace the jobs they do with chemicals. During the organic conversion period, the microbes are coming back but they aren't all the way there yet. So they aren't entirely doing their jobs. And the chemicals are gone so they aren't doing their jobs. Hence the loss in yields over that time period - particularly in the first year of the transition.
Do you think transitional organics labeling is a good idea? Would consumers accept it? And would it cannibalize business from certified organic farmers? |
