Hawaii Organic Farmers Association

Yes, worm composting, also known as vermicomposting, is an acceptable amendment for organic production. Worms are an integral part of organic farming by helping to break down nutrients that are not readily available to plants and in building organic matter.

Dear HOFA:

Can I use macadamia nut husks from a non-organic source as mulch on my organic orchard?

Any plant material that may potentially contain prohibited substances must be composted first before being applied to organic production areas.

Dear HOFA:

How do I make compost that is acceptable for organic production?

The National Organic Program has composting requirements for organic production to ensure that proper nitrogen to carbon ratios and specific temperatures are maintained. Compost made to other specifications would not be considered acceptable for organic crop production and may pose a significant health risk to your garden as well as yourself.

For exact requirements log onto www.ams.usda.gov/nop.

Go to NOP Standards/Full text

section 205.203(c)

Dear HOFA:

Where can I find Certified Organic amendments?

Fertilizers, minerals, manures, compost, soils, etc. are not certifiable. The National Organic Program does not govern the labeling of amendments for organic production. This means that fertilizers can wear an organic label that may or may not be acceptable. It is always a good idea to check with HOFA if you are unsure about the acceptability of a certain product before you purchase it.

The Organic Materials Review Institute(OMRI) reviews brand name products to determine their organic status. If a product wears the OMRI label you can be sure it is ok for organic production. For more information about OMRI: www.omri.org

Is Your Meat Fit to Eat?

Julie Pezzino

Global Resource Action Center for the Environment (GRACE)

Is your meat fit to eat?

That question has been on the minds of many American consumers since the outbreak of mad cow disease in December. The industrial system of farming that has taken over much of United States agriculture has not only been a breeding ground for food-borne illnesses, it has also driven family farmers out of business, hurt the environment, and endangered human and animal health.

There are a number of alternatives to factory farmed meat in the U.S., and one is USDA certified organic meat. But corporate agriculture has seen profit in this label and started a quiet takeover of the budding industry, so it is important for consumers and farmers alike to educate themselves on organic meat.

Organic meat, poultry and egg products are required to come from farms that have been inspected by the USDA and where rigorous standards have been met, including using organic feed, not using antibiotics and hormones, and giving animals access to the outdoors, fresh air and sunlight.

Large agri-business operations have become increasingly interested in the financial benefits of the organic label due to the recent upsurge in the market. While these corporations can label their meat and dairy products as certified organic, they often only meet the minimum requirements. Animals are still raised primarily in confinement, and food is shipped thousands of miles before it gets to a dinner plate. These practices are not sustainable.

Sustainability does not have a certified label, or specific guidelines. It is a concept that most traditional family farmers follow without even recognizing it. Animals must be permitted to carry out their natural behaviors, such as rooting and grazing, and are given full access to the outdoors. Antibiotics are only administered when an animal is sick, or not at all, and no hormones are used. Anything taken out of the environment is replaced, and workers are paid a fair wage.

It is important to note that many organic meat farmers are sustainable. The easiest way to find out where your meat is coming from is to ask your supermarket manager or butcher where they purchase their meat, and how it was raised.

If you are a traditional family farmer that is not certified organic, promote your sustainable practice when selling to grocers, and use terms like “pasture-raised” when marketing to consumers.

Organic meat and dairy are viable options to products that are industrially produced, especially if consumers do a background check on their “organic” purchases to make sure the farmer is also following the principles of sustainability. Sustainable family farmers should also note that their practices go beyond the minimum requirements of the certified organic label.

For more information on sustainable food, visit:

www.sustainabletable.org.

For an online directory of sustainably-raised meat and dairy products, visit:

www.eatwellguide.org. Sustainable farmers interested in being included in the guide can contact:

info@eatwellguide.org.

CEDAR-ORGANIC INSECTICIDE

CedarCide of Boston, MA has come out with the world's first FDA approved organic insecticide. Nine years of research went into the making. We expect $300 million in sales in the next 3 years.

Cedar has been used for thousands of years as an insect repellent. The aroma of cedar is lethal to non-beneficial insects and snakes. Cedar oil aromas interfere with the ability of the insects neuro-receptors to detect food, mates, and reproduction habitats. Insect displacement interrupts the "egg layers cycle," eliminating a new generation of anthropods. Continued use of this product will create a barrier of re-entry, leaving an insect-free landscape

or structure. The aroma of cedar oil to an insect or venomous snake mirrors that of ammonia to a human and will trigger mass exodus of pests. CedarCide comes in a concentrate and is diluted with water before spraying.

For more information, contact: C.J.Riendeau (978) 258-8037 CedarCide@hotmail.com

ORGANIC PEST MANAGEMENT WORKSHOPS

HOFA and the College of Tropical Agriculture and Human Resources (CTAHR) successfully completed three workshops this summer on the islands of Oahu, Hawaii, and Kauai. Over 80 interested farmers, nurserymen, consumers, and backyard gardeners attended the three workshops. There was a diverse group of organic, transitional, and conventional producers there to provide unique prospective as well as specialists available from CTAHR and HOFA.

Hector Valenzuela, PhD, the focused presenter at each of the three workshops, provided an in depth look at nutrient management for plants and soil. He also addressed specific tools organic farmers may consider for their organic pest control needs. Hector was accompanied by plant pathologists on each island to enhance the workshop experience.

Janice Uchida, PhD from Oahu, presented specific information about her taro trial studies throughout Hawaii. Scot Nelson, PhD from Hawaii, provided information on locally produced crops and fruit trees as well as answers to many questions. Robin Shimabuku from Maui, attended the Kauai workshop and demonstrated lab techniques under the microscope.

Participants were encouraged to bring in pest and disease samples from their farms to be analyzed. The specialists from CTAHR provided helpful solutions oriented for organic production.

The workshop also entailed a question and answer session with local farmers, CTAHR specialists and HOFA staff.

The second day of each workshop provided a farm tour to two different locations. Participants were given the opportunity to see two farms chosen for their contrasting view points. HOFA tried to provide variation in size and crops grown so attendees could see two different production methods.

The host farms fielded many questions from the workshops and provided insight to their personal trials and tribulations. Participants not only networked with other farmers about organic pest control strategies but engaged in future business opportunities.

All in all the organic pest management workshops were a success and have encouraged HOFA to continue putting on other workshops around the islands.

If you have any workshop suggestions you would like to attend. Please let us know.

Kauai Sunrise Farms manager, Seth Petersen, explains compost production methods during the pest management workshop farm tour.

Why the Little Sticky Label on Fruit?

By: Karma Metzgar,

Former Northwest Regional Nutrition Specialist Nodaway County Extension Center, University Outreach and Extension

Have you noticed the little “brand” stickers on your bananas, apples, peaches, pears, mangos, kiwi, and other seasonal fruits? Those stickers are helpful for the store clerk, as they don’t have to distinguish the difference between Fuji apples from Gala apples. That little helpful sticker has the price look up (PLU) code to speed up the check out process. But did you know that look up number also tells you more? Do you want to know what? The number on that little sticker, not only is the price look number, it also tells how the product is grown or created. This has made news recently with the release of the new rules for “organic” labeling.

For conventionally grown fruit, the PLU code on the sticker consists of four numbers. Organically grown fruit has a five-numeral PLU beginning with the number 9. Genetically engineered fruit has a five-numeral PLU beginning with the number 8.

When I read about this labeling, I decided to scout my refrigerator for the little stickers. The bananas and apples both were four digits-meaning conventionally grown fruit So using this numbering system, a conventionally grown banana would be 4011, an organic banana would be 94011 and a genetically engineered banana would be 84011. Interesting isn’t it?

Who developed this numbering system? The numeric system was developed by the Produce Electronic Identification Board, an affiliate of the Produce Marketing Association, a trade group for the produce industry.

While the stickers are helpful to the cashiers to accurately identify and price produce, there are plenty of complaints about how well the stickers stick!

According to the Produce Marketing Association, some shippers have begun using stickers designed with tabs that make them easier to lift off, and are buying equipment that applies adhesive to the sticker but not to the tab.

Companies are also experimenting with different sticker materials, such as vinyl, that hold up under a variety of temperature and moisture conditions.

The adhesive now used to attach the stickers is food-grade, but the stickers themselves aren’t edible. To remove stubborn ones, soak in warm water for a minute or two. As a kid, we used to argue over who got the sticker off the bananas to wear as tattoos! They weren’t a problem…just not enough on a bunch.

So the next time you pick up that kiwi, melon, pineapple, apple or banana, check out the numbering system. Is it conventionally or organically grown? Or, is it a result of genetic engineering? It’s all in the number-which also is the price look up code for the cashier. A simple number for a complex situation.

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