The 2008 Farm Bill charged NRCS to “establish a transparent means by which producers may initiate organic certification … while participating in an [NRCS] contract…” In doing so, Congress recognized that the stewardship threshold to improve the quality and condition of our natural resources may be met through implementation of organic practices, as defined by the National Organic Program (NOP).

NRCS has released a matrix, which provides guidance to organic and transitioning producers on required organic practices, and the NRCS conservation practices, available through the Conservation Stewardship Program, that are compatible and can assist with transitional and certified organic production.

By Denis Lairon

Agron. Sustain. Dev. (2009). DOI: 10.1051/agro/2009019. Published online 8 July 2009

Food security, nutritional quality and safety vary widely around the world. Reaching these three goals is one of the major challenges for the near future. Up to now, industrialized production methods have clearly shown severe limitations such as a worldwide contamination of the food chain and water by persistent pesticide residues, and reduced nutrient and flavor content through low-cost intensive food production and/or processing. In line with several published literature reviews, the French Agency for Food Safety (AFSSA) performed an up-to-date exhaustive and critical evaluation of the nutritional and sanitary quality of organic food.

This review is based on the AFSSA report issued and recently published
studies. The major points are:
1. Organic plant products contain more dry matter and minerals (Fe, Mg); and contain more anti-oxidant micronutrients such as phenols and salicylic acid;
2. Organic animal products contain more polyunsaturated fatty acids;
3. Data on carbohydrate, protein and vitamin levels are insufficiently documented;
4. 94–100% of organic food does not contain any pesticide residues;
5. Organic vegetables contain far less nitrates, about 50% less; and
6. Organic cereals contain overall similar levels of mycotoxins as conventional ones.

To read the full report, click here.

Corresponding author:
Denis Lairon
denis.lairon@univmed.fr
INRA, UMR 1260, Nutriments Lipidiques et Prévention des Maladies Métaboliques, U476, Univ. Aix-Marseille 1, Univ. Aix-Marseille 2, Faculté de Médecine, 13385 Marseille, France

By Timothy Woods, Matt Ernst, Stan Ernst, and Nick Wright
Agricultural Economics Extension Series 2009-11 – July 2009

Community Supported Agriculture (CSA) has emerged as a direct farm marketing channel during the past 25 years. During the past decade, increased consumer interest in local and organic fruit and vegetables has contributed to the CSA’s growing popularity and an increased in the number of CSA operations.

The survey focused on business and marketing practices among 205 CSA producers in nine states (IL, IN, OH, MI, PA, WV, KY, MO, TN). This report summarizes the major findings in the survey. Read the entire survey.