Hawaii Organic Farmers Association

My earliest memory of seed begins when I am six years old. That summer my father asked me if I would like to grow a flower garden along one wall of our back yard in Los Angeles. I was in agreement and so we prepared the soil in the narrow bed and stretched string from the soil to the top of the wall. Then he poured the little round balls of sweet pea seed into my outstretched hand and showed me how to press it carefully into the soil. In a few months there were towers of multi-colored sweetly scented flowers which would call me from my play to smell and to pick bouquets for my mother who would put them on the kitchen table. I was hooked, this was fun, this was life.

I began to get serious about gardening in 1976 when I bought my first home in Long Beach and promptly rented a rototiller and dug up the Saint Augustine grass in the back yard and planted it all to vegetables. Little did I know that the 40 feet of alluvial rockless topsoil in that ancient riverbed could literally grow anything. So much food was produced that I would put the excess out on the curb in cardboard boxes with a sign…Free Organic Vegetables-Please Take. By morning they were always gone. I was hooked, this was fun, this was life.

Although I have continued to grow vegetable gardens since that time, I only began saving seed in 1995 following a class with John Jeavons in Waimea. He drove home the necessity for all gardeners to be shepherds and stewards of open-pollinated and heirloom seed varieties that were quickly disappearing from garden store shelves and seed catalogs in favor of the hybrid seed which has vigor for one season but cannot reproduce with consistency in the next planting. He estimated that by the year 2005, 95% of the open-pollinated savable seed varieties that were grown in the United States in 1900 would be either extinct or unavailable. Now everyone in agriculture agrees that diversity is the basis of agricultural health, but the direction seed is going today is steering our future in the opposite direction.

The great seed company buy-up of the 1990’s saw the smaller US family owned seed companies bought out by the large multi-national biotech corporations (Monsanto, Dow, Dupont, etc.) as they raced to collect and patent genetic resources nationwide and worldwide. Their goals are similar, the consolidation of agricultural markets through uniform GMO crops. Diversity has become unprofitable.

Seed is the basis of life. Each seed is a complete self-contained work or art, a unique life capsule containing the blueprint for the whole plant with every cell, hair, vein, leaf, petal and root preprogrammed and waiting for germination and growth in order to manifest itself to its full potential. Seeds are masters of ingenuity when it comes to survival. Open-pollinated and heirloom seed has the mysterious and uncanny ability to take the environment into itself and adjust its own gene expression to unfold new qualities in the next generation, such as greater tolerance to heat and cold, water or drought, or pests and disease. Now there is something worth saving. The genetic engineers have spent untold billions of dollars trying to create grains and vegetables to do the same thing and in the twenty some years they have been working, they have only been able to engineer the BT gene into corn, soy and cotton to ward off pests, create resistance to Round-up herbicide, and in the case of the GMO papaya create resistance to the ring-spot virus while creating contamination problems for conventional and organic farmers.

An estimated 60 million Americans grow a portion of their own food in a vegetable garden and a minority of those choose to bypass the garden seed industry and save their own seed from year to year, remnants of a recently lost era which purchased nothing that could be produced at home. Here in Hawai’i with our favorable growing climate we could all be growing some of our families’ food at home. It could begin as a small herb garden for cooking, and slowly expand to a greens and salad garden. We can all grow varieties of banana, papaya, pineapple, and passion fruit in our yards. You may not remember but nothing you can buy tastes like or has the same nutritional value as home grown food. A small garden boosts our families’ health and instills and inspires these traditions in our children to carry on. I am not an alarmist, but the world’s economic future is uncertain and unstable and food security is essential.

When Captain Cook first landed at Kealakekua Bay in 1779, the naturalist aboard the Endeavor noted in his log that verdant green gardens spanned the hillsides as far as the eye could see feeding a population with current estimates between 30,000 and 100,000 people. What has become known as the Kona Field System carefully tended by Hawaiian farmers was a perfect example of ingenuity and diversity of methods used, such as irrigation and terracing of lowlands and hillsides, dry farming, mulching, green manure, and a very intelligent production of selected varieties best suited to a wide range of environmental conditions and valued for size, quality, and flavor. Hawaiian food crops did not rely on seed saving, but were grown by division of keikis or cuttings. Only the ipu (gourd) used for a variety of purposes was grown from seed. Seed is difficult to save in tropical environments. For high germination seed needs to be cool, dark, dry, and safe from nibbling animals. Today, as we integrate the traditional Hawaiian diet into a more diverse modern diet, we will use more seed.

Until the 1930’s Hawai’i was food self-sufficient. Since that time we have slowly begun to rely more and more on imported food from distant sources to fill our dinner plate. Today, we import between 80-90% of our food, even foods which grow easily here such as taro, limes, lemons, bananas, and avocados. It is a myth that Hawai’i could not produce enough food and seed from sustainable local food systems for its people. Developing new ways to grow seed, experimenting with varieties, and preserving these varieties for future small scale agriculture should be one of our goals for sustainable agriculture.

Seed ownership and use is rapidly becoming one of the hot topics in agriculture as the multi-national corporations move to genetically engineer, patent, and own traditionally grown varieties of fruits, vegetables, grains, herbs, flowers, fish, trees, and animals and indigenous sources of knowledge. Worldwide, the impacts are being felt as the World Trade Organization (WTO) implements more of its “standards” for uniformity and the gene rush continues unabated to patent genes and botanical sequences of growth in all plants.

New legislation in Iraq recently put in place by the US prevents farmers from saving their seeds. The Food and Agriculture Organization (FAO) estimates that 97% of Iraq’s farmers use saved seed from their own stocks from last year’s harvest or purchased in local markets. When the new law Order No. 81 (4/26/04) goes into effect, seed saving will be illegal and markets will offer only PVP (Plant Variety Protected) seed which has been “invented” and patented and licensed by the transnational corporations.

Closer to home, in January 2005 Monsanto paid $1.4 billion for Seminis, the largest fruit and vegetable seed company in the world, and the largest supplier to the European Union. Seminis is added to the growing list of seed companies owned by Monsanto making it the largest producer of seed in the world and Hawai’i is home and nursery for Monsanto’s GMO experimental field trials, the whereabouts are still CBI (confidential business information) and unknowable to farmers and citizens. While environmental groups, health practitioners, farmers, food processors, and concerned citizens nationwide are urging lawmakers to be cautious, seed companies, pharmaceutical makers, and biotech groups are pushing for legislation to limit oversite (what little there is) of experimental field tests and crops. Seven states, most of them in the mid-west, have recently passed legislation to prohibit counties or local governments from banning or regulating GMO seed. Only Vermont and Oregon are considering restrictions and penalties limiting bio-engineered crops.

Backyard gardeners are emerging as the most vitally concerned stewards of this irreplaceable genetic wealth and we must quickly accept this responsibility. Join us for this Real Food Revival. Be part of the change you wish to see in the world. Malama ka’aina.

BOKASHI and the history of Leonardite– Humic Acids

What is Bokashi? Bokashi is organic fertilizer that is used to loosen hard clay soils and is an effective treatment that will re-establish the natural soil ph balance. Bokashi organic fertilizer applied to the soil releases calcium, sulfur (sulfur in the sulfate form), micronutrients, nitrogen (N), phosphorous (P), and potassium (K), promoting healthy plants and lawns. In addition, Bokashi traps and preserves the natural nitrogen that results from decaying leaves and grass cuttings, therefore promoting the formation of natural nutrients in soil. The calcium in Bokashi removes and replaces sodium that is held in the soil. Sodium is then leached from the soil as sodium sulfate.

Organic fertilizers feed the soil, not the plant directly. They form a storehouse of nutrients in the soil, which enhances its fertility and builds long-term benefits rather than short term fixes. Organic fertilizers are released slowly and the plant draws upon the nutrients only as needed. They are not force-fed like chemical fertilizers, and therefore are stronger and more vital. Bokashi organic fertilizer is safe for children, pets and the environment.

How is Bokashi made?

Bokashi is manufactured by using several organic products (no animal waste), mixed together, and fermented anaerobically (w/out air).

t is made from:

Humic Acids Humic substances enhance plant growth directly through positive physiological effects and indirectly by affecting the physical, chemical, and biological properties of soil. They also serve as sources of nitrogen, phosphorous, and sulfur for plants and microorganisms; and physical functions to promote good soil structure, thereby improving tilth, aeration and retention of moisture.

Humic acids biologically stimulate the plant and the activities of microorganisms in the following ways:

Stimulate plant enzymes and increase their production

Stimulate growth and proliferation of desirable microorganisms in soil

Enhance plant’s natural resistance against disease and pests

Stimulate root growth, especially vertically and enable better uptake of nutrients

Increase root respiration and root formation

Promote the development of chlorophyll, sugars, and amino acids in plants and aid in photosynthesis

Thicken cell walls in fruits and prolong the storing and shelf time

Increase germination and viability of seeds

Increase the quality of yield

Bone Meal (Rich in phosphorous and calcium)

Calcium Calcium is one of the essential plant nutrients that helps develop strong stems, root tips, and terminal buds; promoting uptake of all other nutrients, especially nitrogen.

BAM (Beneficial Active Micro-organisms) consisting of:

Photosynthetic Bacteria: promotes plant growth and development.

Lactic-acid Bacteria: suppresses disease and reduces harmful nematodes.

Yeast: promotes active cell and root division.

Fish Meal (Slow release source of nitrogen and phosphorous)

Kelp The alginic acid that is responsible for the moisture holding capacity of kelp fiber reportedly lasts seven years in the soil. The nutrients in kelp fiber are slowly released over a two year period. Kelp fiber is rich in major nutrients N, P, K, and micronutrients that are also needed for healthy plant growth, flowering, and fruit production.

Saponin A natural surfactant that helps water penetrate deeper into dry soil, dissolves soil nutrients and provides good air circulation underground.

Sulfur The sulfur is in a sulfate form (SO4)2. It is a useful nutrient that promotes healthy green leaves and good growth rates.

Wheat Bran or Rice Bran Good source of trace minerals, absorbent material and acts as cultivator for BAM.

History and Use of Leornardite Humic Acids

Leonardite is a naturally occurring hydro-carbon formed in the earth over millions of years by the chemical and biological decomposition of prehistoric plant and animal matter. Being highly decomposed natural humus and subject to significant levels of microbial activity, it contains high concentration of organic humus and folic acids.

Leonardite is not a fertilizer. It acts as a conditioner for the soils and as a biocatalyst and bio-stimulant for plants. Compared to other organic products, leonardite enhances plant growth (biomass production) and fertility of the soil. Leonardite has long term effectiveness and it does not enter into nutritional competition with plants for nutrients such as nitrogen.

For more information on Bokashi contact:

Organa Agriculture Hawaii, Inc.Phone: (808) 696-5336, FAX: 696-5366

organahawaii@kahala.net

ORGANIC CERTIFICATION NEWS By: Kelly Lange

Cost-Share Assistance

Thanks to allocations made possible by the USDA, the Hawaii Department of Agriculture is once again administering reimbursement funds for organic certification fees. The Cost-Share Assistance program is a one time, first-come first-serve basis that will cover 75% of certification fees up to a maximum of $500. Eligibility requires certified producers to receive certification between October 1, 2004 and September 30, 2008.

Due to the high demand for organic certification and the limited availability of funds, I estimate the reimbursement program will likely run dry by the middle of 2006. While this does not grant a lot of hope for those seeking new certification in 2006, the reimbursement program should cover the greater majority of renewing producers, if not all.

I urge you to not procrastinate sending in the one page application form since it is on a first come basis. All HOFA producers who currently qualify for reimbursement should have already received the HDOA application and necessary paperwork to complete the process.

If you need more information or an application form please contact the Hawaii State Department of Agriculture at: (808) 973-9595 or www.hawaiiag.org/hdoa/forms.htm go to Agricultural Development Division, Market Development Branch and click on “Application for Cost-Share Assistance under the National Organic Certification Cost-Share Program”.

If you have any questions regarding organic certification services with HOFA please don’t hesitate to call me at:

Phone: (808) 969-7789 hofa@hawaiiorganicfarmers.org

Victory! The USDA yields to OCA’s demands

The Organic Consumers Association (OCA) is proud to announce a major victory this week. Following a June 14 lawsuit filed by the OCA and Dr.Bronner's, a leading organic body care and hemp food company, and a nationwide OCA grassroots pressure campaign, the USDA has agreed to allow certification of qualifying organic body care products, pet foods, and nutritional supplements.

Since last summer, the USDA National Organic Program has been telling certified organic companies to remove the "USDA Organic" seal from all non-food products. Taking advantage of the lack of regulatory oversight, some body care and supplement companies have been misleading consumers with fraudulent "organic" labeling claims on products with a host of synthetic ingredients.

Thanks to thousands of consumers signing our petition, and over 400 businesses signing on to support our campaign, the USDA surrendered to the OCA's demands on August 23, saying they will accept certification and allow use of the "USDA Organic" seal on all organic non-food products that meet the national standards.

The "USDA Organic" seal will help consumers find real organic products while substantially boosting the market for organic farmers. This is a major victory for consumers and the organic community!

OCA's advice to consumers, from this point forward, is to look for personal care, pet food, and herbal supplement products that carry the "USDA Organic" seal. As with food products, this is now the best way for consumers to be able to distinguish true organic products.

Molokai – Up and Coming!

With great determination and assistance from Alton Arakaki, Molokai Cooperative Extension Agent, HOFA has just performed a record number of inspections for the island. If all inspected operations on Molokai receive organic certification, they will surpass in number Oahu and come in close with Kauai.

I had the pleasure of visiting the Friendly Isle last September to meet with Alton and interested organic producers. I put together a 45 minute presentation to help educate farmers in the certification process and more than 30 interested locals attended. This fall we are seeing the result of Molokai’s determination to produce fresh organic products for market.

Molokai is also fortunate to have been spared the massive plantings of Genetically Modified papaya that are plaguing organic producers on the Big Island and Maui. With virtually no pollen drift contamination potential, Molokai may be home to the future production of certified organic papaya seeds, seedlings, and fresh fruit.

Keep organics growing Moloka'i!

Marketing your Hawaii Ag Products “BUY FRESH * BUY LOCAL” CAMPAIGN By: Linda J. Cox, PhD, Community Economic Development Specialist & Jody Smith, Education Specialist (CTAHR)

Locally-Grown Marketing Campaigns Increasing Farmer Sales and Profits In many states, programs to buy locally grown produce have resulted in increased sales and prices for the participating farmers. A Massachusetts initiative called “Be a local hero, buy locally grown produce” resulted in a 50 percent increase in product sales and a 57 percent increase in prices for participating farmers. Over half of the consumers surveyed in Ohio said that keeping local farmers in business was important to them. Letting your customers know that your product is grown locally has proven to be effective in getting the edge over your competition.

The Hawaii Dept. of Agriculture, CTAHR and Hawaii Farm Bureau Federation are partnering to produce materials designed to inspire Hawaii consumers to purchase more local produce. Expanding on consumer recognition of the popular Island Fresh logo, “Buy Fresh * Buy Local” encourages Hawaii consumers to purchase local food for better taste and freshness, to help strengthen the local economy and community, and to preserve open space. Over the course of this year Hawaii consumers will read articles in their local newspapers featuring local farms, farm families and describing the locally-grown products which they produce. In addition, “Buy Fresh * Buy Local” posters, plastic bags, and promotional items will be available for participating farmers, retailers and restaurants.

Local Farmers Make the Difference In order for a locally grown program to be effective, more than a slogan and logo are needed. Promotion does not mean just advertising. A promotional campaign must convince consumers that they should buy local. For “Buy Fresh * Buy Local” to be the most successful, local farmers must share their stories with consumers. Local farmers can connect with retailers and restaurants by participating in food and farming events or by coming into a store for a tasting event. Retailers and restaurants must also be involved because they can help get the word out. After all, retailers and restaurants sell directly to the final consumers.

Exceptional Product Quality Consumers are likely to be willing to pay more for locally grown products because they feel the products are higher in quality. Freshness, taste, and food safety may all be factors that influence the consumers purchase decision. If consumers have a bad experience with locally grown products, this affects everyone involved in the program. Research shows that when someone has something bad to say, they tell nine people. When they have something good to say they tell one person. The entire effort is better served if only high quality products are marketed in the program.

Get the most out of “Buy Fresh * Buy Local” Farmers wishing to “catch the wave” of interest generated by the Buy Fresh * Buy Local campaign can be prepared in the following ways.

Consider yourself a spokesperson for local agriculture. Be prepared to explain why consumers should buy locally grown foods.

Be able to share your farm story with your customers. Many people are interested in farming and like to know how and where their food is grown. Good photos of your farm, your family, and your farm products help you tell your story.

Focus on product quality. Be sure to feature only your best produce as locally-grown.

Partner with a local retailer, restaurant or HFBF farmers’ market for a “Buy Fresh * Buy Local” tasting event.

Tell your distributors and retailers about the campaign. Ask them to get involved.

Help your customers easily identify locally-grown products through signage, labeling and packaging. Incorporate “Buy Fresh * Buy Local” into your existing advertising. Use “Buy Fresh * Buy Local” campaign materials with your clients.

For more information and to obtain campaign materials: Contact Miles Hakoda, UH College of Tropical Agriculture and Human Resources (CTAHR), at mhakoda@hawaii.edu, 956-3093. To volunteer for Tasting Events and Farmer Interviews: Contact Jody Smith, UHCTAHR, at smithjos@hawaii.edu, 956-7774. Contact Dr. Linda Cox, UHCTAHR, at lcox@hawaii.edu, 956-7602.

Hawaii Organic Farmers Association (HOFA)
P.O. Box 6863, Hilo, HI 96720
Phone: (808) 969-7789 Toll Free: (877) 674-4632 Fax: (808) 969-7759
Email: hofa@hawaiiorganicfarmers.org
Copyright 2002