Organic Fruit Production
Introduction to Organic Farming
Washington State University has a long history of involvement in organic agriculture, starting with research in the 1970s, the introduction of an organic major in 2006, and the purchase of a new tree fruit research orchard in 2007 with over 100 acres of certified organic production. Organic tree fruit production has been the most important economic part of the organic farming sector in the state for over a decade. Fruit sold as organic must be in compliance with the USDA National Organic Standards, and if over $5,000 in sales, must be certified by an accredited certifier (e.g. Washington State Dept. Agriculture Organic Food Program).
Organic systems generally rely on natural processes and products and avoid synthetic inputs. In fruit production, pest management in organic and conventional orchards is becoming more similar, with the advent of pheromone mating disruption, more emphasis on biological control, and the availability of new natural products such as spinosid and granulosis virus. However, organic growers do not currently have herbicide tools and must rely on organic amendments for soil fertility, leading to higher production costs for these aspects. Fruit thinning in apples, once a very high additional cost for organic producers, can now be accomplished with approved materials that have been found to be among the most effective thinning materials for conventional growers as well. Rodent control can be another challenge for organic systems, and limits the use of innovative ground covers for weed control and nitrogen inputs.
In Washington, organic apple orchards generally yield the same as conventional orchards, and packouts are often higher. Organic fruit earns premium prices that vary from year to year, but they can lead to greater profitability. In 2007, about 5% of the state’s apple acreage was certified organic, and this is expected to grow to 10% by 2009.
Considering transition to organic?
3 top concerns: fruit thinning, weed control, fertility
Some tips:
1. Start small. Pick a quality orchard block in production.
Do not choose a problem location or one that has a history of pest problems.
Use the 3-year transition as a learning process on a limited number of acres
and limit your risk. Your costs will be higher for several years (including
potentially costly mistakes), and you will get no price premium for the
fruit until the third or fourth year.
2. Check out the market. Organic apples have gone through
some ups and downs. Check with your fruit packer or marketer to see if they
handle organic, and what their outlook is. Your success may depend on the
variety you pick. Check with other packers and marketers as well.
3. Think about your tolerance of paperwork and rules. Organic
certification is a very rigorous, detail-oriented process. You must keep
excellent records. You must follow changes in the rules and materials list.
You will have an annual application and inspection (for a fee!). If you
have already gone through a food safety audit or similar program, you will
have a feeling for what the certification process is like.
4. Think about your tolerance of pests. Organic systems
rely more on biological control. Natural enemies often lag behind the pest
and take a while to build up to where they control the pest. If you can’t
stand seeing the sight of aphids on lush shoots, organic may not be for
you.
Frequently Asked Questions
Organic Compliance Manual FAQs
USDA has a comprehensive list of questions asked over the past 6 years
in the NOP-AQSS
system.
What is organic farming?
In the U.S., organic farming (and processing) is a legally defined procedure
for agricultural products that generally relies on natural processes and
products and avoids the use of synthetic products.
How long does it take to become organic?
The key timeclock for organic certification is the 36 months of no use of
prohibited materials (e.g. synthetic fertilizers and pesticides) prior to
the harvest of an agricultural product to be represented as organic in the
marketplace. Anyone can use organic farming methods, but to make market
claims and be certified, you then must comply with the rules in the National
Organic Program. Growers describe a biological transition that often occurs
when shifting to organic production that can take up to 5 to 7 years in
the soil.
Who has to be certified?
Anyone producing or processing an agricultural product with a U.S. market
claim of ‘organic’ must be certified by a USDA accredited organization.
Rules vary for products grown here and shipped to other countries. There
are exemptions and exceptions for certification (see NOP)
How is organic farming different than other farming?
It is governed by an extensive set of rules (NOP) that generally allow natural
processes (e.g. biocontrol) and products (e.g. B.t.) and disallow synthetic
products (e.g. ammonium nitrate fertilizer). The number of production and
processing tools and materials is much smaller for organic producers than
other producers. Organic producers cannot use genetically modified organisms,
sewage sludge or municipal biosolids, or irradiation.