Hawaii Organic Farmers Association

Hawaii Community College, in cooperation with the National Parks Service, provides workforce development training at Kulani Correctional Facility. Inmate-students are enrolled for the Environmental Agriculture and Forestry Program. This one-year certification program is designed to teach and train inmate-students for future employment in the various areas of tropical agriculture and forestry. Our program here at Kulani is an integrated sustainable system focusing on four (4) major aspects:

1. Agricultural Crops:

Organic vegetable products

Hydroponic crops

Ornamental plants

2. Aquaculture:

Production of food fish

Ornamental fish

Aquatic plants

3.Environmental Studies and Forestry Restoration:

Propagation and cultivation of native Hawaiian plants.

Re-vegetation and forest rehabilitation techniques.

Monitoring re-vegetated area, destructive predators, and invasive plant species

4. Research Projects for Sustainability:

Aquaponics, the integration of fish with hydroponics & soil grown crops.

Maile research and production.

Techniques to enhance seed germination of native plants.

The areas of study are presented with a cultural and holistic approach. This program has shown to improve self-esteem and self-reliance. The students are able to grow their own food in an environmentally conscientious manner and be more forest akamai. Many former students have become self employed or are working for private enterprises or governmental agencies. I am very happy that this program exists at Kulani, our men are team players. They have a second chance at becoming productive citizens in the community.

***Jim Ferrell will be the key speaker at our Annual Membership Meeting on November 23^rdin Hilo.

Certification Updates

As of November 1st, 2002 our base certification fee for farms grossing under $70,000 in organic sales will increase to $375.

HOFA offers secondary certification to organic producers in Hawaii who are already certified by a federally accredited agency. The fee for a secondary certification is $100 and includes one year membership in HOFA. The producer must submit the current organic certificate with a list of certified products and a copy of the most recent inspection report. The secondary certification runs concurrent with the primary certification.

Keeping Kona Coffee GM Free

By Christine Sheppard, President, Kona Coffee Council

Kona coffee is considered one of the premium coffees of the world, and regularly achieves the highest price point of any coffee. The high value of Kona coffee is not just due to its superb taste, but is enhanced by its nearly 200 year continuous history which makes it a heritage coffee in the specialty gourmet coffee market. It is only this high value that allows Kona coffee farming, with its intrinsic high labor cost, to be a viable means of making a living. If the price were to fall, many farmers would go out of business and the farms would be abandoned, like many have been on the other Hawaiian islands which have never been able to sell their coffee at similar prices to Kona.

Development of genetically engineered coffee plants is currently taking place in three research organizations (that we know of) and three field tests permits have been issued by the Department of Agriculture, all on Oahu. In response to questions coming from concerned customers, the Kona Coffee Council researched the possible impact of Kona coffee regions being exposed to GM coffee.

Two things became clear:

Any planting of GM coffee posed a real threat of cross-pollination with non-GM coffee in neighboring orchards.

GM-tainted coffee would not qualify as a heritage specialty gourmet coffee and could not keep the same market position or price-point that it now enjoys.

In the light of this very real threat to the marketability of Kona coffee, and absent any positive response from the Department of Agriculture who issue the permits, the KCC voted to seek a moratorium on the planting of any GM coffee stock in North and South Kona until a regulatory regime has been adopted that includes extensive evaluation of genetic contamination from pollen drift and other environmental consequences and secondary ecological effects.

The call for moratorium was endorsed by the Kona Farmers Alliance, the Kona County Farm Bureau, the Kona Pacific Farmers Co-operative and HOFA. The Hawaii Coffee Association(HCA) made their own even broader statement "No GMO coffee is grown in Hawaii and it is the HCA's position that none should be commercially grown in Hawaii at this time. It is the HCA's position that no field tests of GMO coffee be done without the agreement of the HCA."

In addition, South Kona County Councilor Nancy Pisicchio brought a Resolution before the Council which states:

NOW, THEREFORE, BE IT RESOLVED BY THE COUNCIL OF THE COUNTY OF HAWAII, that the Council supports the request by the Kona Coffee Council, the Kona Farmers Alliance, the Kona County Farm Bureau, the Kona Pacific Farmers Cooperative, the Hawaii Coffee Association, and the Hawaii Organic Farmers Association for the imposition of a moratorium on the release and planting of genetically modified coffee plants in the districts of North and South Kona until a regulatory regime has been developed by the appropriate government agency or agencies in collaboration with the Kona Coffee industry that includes extensive evaluation of genetic contamination from pollen drift and other environmental consequences and secondary ecological effects in order to assure that the biological integrity of Kona heritage coffee is preserved and the market value of Kona coffee is protected from any adverse consequences and secondary effects associated with the development of GMO coffee stock and its release.

The Resolution failed to be recommended by the Committee due to more than three hours of testimony from papaya and banana growers, research groups, university groups, large agri-business groups, all of whom felt that a governmental decision of this type would be viewed as an indictment against GM altogether, and would hinder the growth of GM research in Hawaii and the sale of GM crops into Japan and Europe. Councilwoman Pisicchio was able to save the Resolution from being killed outright, and it will come before the full Council on September 25^th, where Kona coffee farmers will have an opportunity to make their case for protection. We hope that those who opposed us will by then have realized that the Resolution is framed SPECIFICALLY to Kona and coffee, and will not block us in getting the backing we need from our County so that we can, hopefully, get the attention of the Department of Agriculture in this issue.

September 25th Council meeting update:

The council discussed and worked on the wording until five council members were for it. Finally, Pisicchio, Leithead-Todd, Tyler, Yagong, and Jacobson voted for it. Arakaki and Elarionoff were against. The two remaining council members were home sick.

The final wording includes that the council is not opposed to GM agriculture in Hawaii. A regional review protocol, established in collaboration with the Kona coffee industry stakeholders, shall be developed prior to the release or planting of genetically modified coffee in the districts of North and South Kona.

Retail and Wholesale Training on Federal Organic Rule to be Announced . . .

With assistance from the Hawaii County, Department of Research and Development, HOFA will conduct workshops to educate retail store personnel, wholesalers, and agricultural suppliers on the new Federal Organic Standards and the use of the word “ORGANIC”. The curriculum will provide an understanding of the labeling requirements under the Federal Organic Rule. Participants will receive a training manual for future reference. Workshops will be scheduled soon for East and West Hawaii. HOFA is also working with the Maui Agriculture & Business Workshop Coalition to host the training on Maui and Molokai.

Compost Tea Gaining Popularity in Hawaii

by Cindy Salter

Compost tea is gaining popularity with composters and growers in the U.S. and other parts of the world. Hawaii growers are particularly enthusiastic about using compost tea. In fact, Growing Solutions, Inc., a manufacturer of compost tea systems, has placed more of its systems in Hawaii than in any other state. This level of interest in compost tea is due in part to their active involvement with HOFA and its growers for many years.

Compost tea is defined as a liquid extract of compost, containing the nutrients, microorganisms and organic matter that are soluble or able to be held in suspension. The process of extraction varies with the type of equipment used to make the tea, but the essential components are the same: start with high quality compost, water, a food source for the microorganisms, and provide ample aeration throughout the 24-hour extraction period. Consistency is important in all of these components—although it may not always be easy to achieve. Finding a source of consistently good compost can be a challenge for growers in some areas. Hope is on the way, however. Richard Eaton has now relocated to Hawi from Maui and has good quality compost available for making tea.

Compost tea equipment types range from numerous homemade versions for small-scale operations to a handful of industrial-grade, commercial-scale systems for larger operations. For large operations, consistency in the equipment is as critical as the quality and consistency of the compost. Given a source of good compost and reliable extraction equipment, a producer should be able to consistently produce good compost tea.

Knowing how and when to apply the tea is also important to the success of an organic production strategy that includes compost tea. The ideal number, rate and timing of applications, as well as the mode of application, varies with crop, soil type, weather and disease conditions.

Compost tea is primarily known for its ability to boost soil biological activity by adding millions of bacteria, fungi, actinomycetes, protozoa and nematodes. A diverse representation of these organisms in large numbers is essential to healthy soil and plant interactions. A deficiency of soil biological activity or a critical imbalance in species diversity is a precursor to other deficiencies leading to crop disease or malnutrition.

There are a number of HOFA growers that have been using compost tea for some time, some of whom are highlighted below.

Maui Pineapple has been using compost tea for over a year and a half in its organic production. Over the last 6 months, Organic Farm Manager Scott Meidell has been conducting a trial to evaluate the effects of compost tea. The trial consists of two roughly identical half-acre plots—one control plot and one treatment plot. Each plot contains about 12,000 plants. The control plot receives the plantation's standard organic fertilizer "cocktail" at regular intervals. The treatment plot receives the same "cocktail" as the control plot, except that in lieu of one of the scheduled applications, compost tea is applied at the rate of 20 gallons per acre. All treatments are foliar spray applications. Evaluation includes leaf sample analysis (leaf color, tissue K, P and Mg) and plant weights throughout the growth cycle of the crop. The first set of data is expected at the end of this month, at 6 months' growth. Meidell expects any significant differences between control and treatment to begin to occur somewhere between 8 and 12 month, so stay tuned. Compost tea for the trial is produced in Maui Pineapple's 100-gallon system from Growing Solutions, Inc., using vermicompost made on-site and Growing Solutions' Compost Tea Catalyst.

Ono Farms, also on Maui, has been using compost tea for over 3 years on papaya, bananas, avocados and other exotic fruits. Lilly Boerner of Ono Farms first noticed the effects of compost tea applications in her orchards visually. She was able to see a difference in color and plant vigor between treated and untreated areas of the orchard almost immediately. She attributes the effects to the abundance of life introduced by the compost tea into the soil and plant ecosystem. Boerner has observed that there is more fruit, greener leaves, and an apparent reduction in disease incidence since they began using compost tea. Phytophthora, a persistent problem for papaya, has been kept at bay in Ono Farms’ orchards. The Boerners initially sprayed their orchards twice a week with compost tea. They are now applying it less often, but usually at least once a month. When a particular problem or disease is observed, the area is immediately treated with compost tea. Their approach to application is to get thorough coverage with a fine mist over the entire plant surface, including the underside of the leaves. The Boerners make their own compost from mostly on-farm sources, and formulate their own microbial foods from a variety of ingredients. They no longer add molasses or sugar into the batch when they make compost tea, and they save a little bit from each batch as a starter for the next. “It’s all about the health of the soil,” says Boerner.

Hugh Johnson at Puna Organics is into his second full year of using compost tea on his organic yellow ginger. As a “gypsy farmer” who deals with short-term leases for his crop production, Johnson rarely has the luxury of time on his hands for building the soil. His strategy is to use compost tea as a concentrated source of beneficial microbes to accelerate soil biological activity in order to maximize the impact of the organic fertilizers that he applies to his crop, potentially reducing the amount of fertilizer that is required. Although he has not conducted formal trials, Johnson has observed that his crop is healthier and better able to resist diseases with the use of compost tea. His advice to potential compost tea users is to focus on finding a source of good compost. He uses a couple of different sources of compost and vermicompost. “Compost tea is only as good as the compost”, says Johnson, “and the proper application equipment and timing is also critical.”

Kauai Organics, Tropica, Landscape Hawaii, and many other companies are now using compost tea as a regular part of their nutrition and disease prevention programs.

And the Puna District now has its very own compost tea expert…. HOFA’s Kelly Lange just received her 25-gallon GSI system to use at her Kapoho Farm!!

For more resources on the use of compost tea, contact Growing Solutions, Inc. at 888-600-9558 or www.growingsolutions.com

EAT YOUR ORGANIC ORANGES

A new study unveiled at a meeting of the American Chemical Society revealed that organic oranges contained more vitamin C than conventionally grown oranges. The study, presented by researcher Theo Clark, surprised research team members who thought they’d be finding just the opposite. “We were expecting twice as much vitamin C in the conventional oranges, “ Clark reported.

It wasn’t an insignificant difference, either. The organic oranges had on average 30 percent more vitamin C, even though they were about half the size of conventionally grown oranges. The researchers remain unclear about why the organic oranges had so much more vitamin content.

“We speculate that with conventional oranges, farmers use nitrogen fertilizers that cause an uptake of more water, so it sort of dilutes the orange, “ reported Clark. “You get a great big orange, but it is full of water and doesn’t have as much nutritional value.”

Ironically, Clark and his team of researchers set out to discredit the notion that organic food is healthier. They were troubled by the use of terms like “healthy” and “natural” when describing small-scale organic food products and wanted to provide some data on the matter.

Thank you, gentlemen.

*Excerpt used from September 2002, Wild Matters

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