Apples and Strawberries
Cutting-edge Discoveries: Transforming Lives, Fueling the Economy Fall 2006 Series
The Innovators Getting Back to Basics: Farming’s Organic Future John Reganold, Ph.D. Regents Professor of Soil Science Department of Crop and Soil Sciences College of Agricultural, Human, and Natural Resource Sciences
What is Organic Farming? It virtually excludes the use of agrochemicals by relying on crop rotations, green manures, organic fertilizers, biological pest controls, mechanical cultivation, and modern technologies.
Who Buys Organic? • About two-thirds of U.S. consumers purchased organic foods and beverages in 2005. • Most buy organic to cut their exposure to chemicals in the foods they eat. • Many buy organic to support its producers’ environmentally friendly practices. • Some buy organic because they believe it is more nutritious.
What About Organic Sales? • U.S. organic food sales have grown between 17 and 25 percent each year since 1991. • Total U.S. food sales over this time period have grown in the range of only 2 to 4 percent a year. • Organic food sales in 2005 represented 2.5% of U.S. food sales (up from 0.8% in 1997). • U.S. organic food and beverage sales were estimated at more than $14 billion in 2005. • Sales are projected to more than double by 2011.
Where is Organic Sold? • In 2005, 46 percent of total organic food sales were handled through supermarkets, grocery stores, and club stores. • Independent health food stores and natural grocery chains accounted for 47 percent of sales. • Direct sales through farmers’ markets, co-ops, and exports represent the remaining 7 percent. • Organic farming is practiced in approximately 100 countries throughout the world.
Organic Food Sale Projections 8 7
2005
Total = $13,831,000,000
2010
Total = $24,428,000,000
$ Billions
6 5 4 3 2 1 0 Dairy
Breads and Grains
Beverages
Snack Foods
Packaged Foods
Condiments
Fruit & Vegetables
Meat, Fish, Poultry
Source: Nutrition Business Journal
Organics and the State of Washington • In 1985, the Washington State Legislature passed the Organic Food Products Act, which led to the establishment of the Organic Food Program. • This program, begun in 1988 within the Washington State Department of Agriculture, certifies organic products within Washington State. • From 1983-2002, Washington State experienced more than a 6-fold increase in organic acreage.
At Washington State University . . . • One of the first organic studies (1979) was done by David Holland and Stephen Kraten during the 1970s energy crisis to see whether organic grain production might be less energy intensive. • In 1980, Robert Papendick led the USDA Study Team that published the 94-page report titled Report and Recommendations on Organic Farming.
More at Washington State University . . . • In 1991, the Washington State Legislature created the Center for Sustaining Agriculture and Natural Resources to promote healthy farms, food, and people through research, extension, and teaching programs. • In 2002, the Center published a survey of organic research and education at WSU that identified almost 50 faculty and staff who were involved in organic research and education projects.
Organic Agriculture Major • First such major in the United States • Open for enrollment Fall 2006 • Science-based and hands-on curriculum
WSU Organic Teaching Farm and CSA
What do studies comparing organic and conventional farming systems tell us? • Soil quality • Crop yield and quality • Financial performance • Environmental quality • Energy efficiency • Social justice
Apple Field Study • Yakima County, Washington • Replicated, on-farm § ORG, INT, & CON • Soil & topography identical • Cultivars § ‘Golden Delicious’ (1994-1999) § ‘Gala’ (1999-2003) • Grower/scientist managed
Reganold, JP, JD Glover, PK Andrews, & HR Hinman. 2001. Sustainability of three apple production systems. Nature 410:926-930.
• Soil quality • Crop quality • Farm profitability • Environmental risks of pesticides • Energy efficiency
Soil Quality Index
B
0.6
Conventional
0
*
Fruit quality & productivity
*
*
Surface structure degradation Water movement & availability
*
* Organic
*
Organic
0.2
A B
*
0.4
A
Water entry Integrated
0.8
A
Conventional
A
1999
Integrated
1
1998
‘Golden Delicious’ Yields 80
A
Organic 70
Integrated
Metric Tons/ha
60
A AB B
Conventional
250
NS
AA
B AB
200
B
50
150
A
40
100
B
30
C
20
50 10
A B
B
0 1995
1996
1997
Year
1998
1999
0
Cumulative
Net Returns 50% premium for organic, none for integrated 10,000
Organic
Net Returns ($/ha)
5,000 0
NS
Conventional Integrated
A
-5,000
A B
-10,000
C
A
C
-15,000
-25,000 1995
B
B B
B B
Breakeven Point • Organic – 9 yrs • Conventional – 15 yrs • Integrated – 17 yrs
-20,000
1994
A
1996
1997
1998
1999
Environmental Impact Stemilt ‘Responsible Choice’ program 800 700
Organic Conventional
3,000
Environmental impact (points/ha)
Non-PMD Conventional 600
7.7X
3,500
6.2X
Integrated
2,500
4.7X
500
2,000 400
1,500 300
1,000
200 100
500
0
0 1994
1995
1996
1997
1998
1999
Cumulative
Energy Efficiency, 1994-99 Output: Input Ratio 600,000
1.11 1.13
500,000
Energy (MJ/ha)
1.18
Labor Machinery
400,000
Fuel Electricity
300,000
Fertilizer Insecticide
200,000
Fungicide Weed control Infrastructure
100,000
0
Organic
Conventional
Integrated
Conclusions (in first 6 years)
• Organic & integrated systems had higher soil quality and potentially lower negative environmental impact • Yields & tree growth were similar, but organic fruit were smaller • Organic fruit were sweeter and as firm or firmer • Organic system was more profitable • Organic system was more energy efficient • Organic system ranked first in overall sustainability, integrated second, and conventional last
Strawberry Field Study • Monterey & Santa Cruz Counties, California • Paired ORG/CON farms § 5 pairs in 2004 § 8 pairs in 2005 • Soils & topographies matched for each pair • Cultivars § ‘Diamante’ § ‘San Juan’ § ‘Lanai’
Fruit Size Apples
250
*P
The Innovators Getting Back to Basics: Farming’s Organic Future John Reganold, Ph.D. Regents Professor of Soil Science Department of Crop and Soil Sciences College of Agricultural, Human, and Natural Resource Sciences
What is Organic Farming? It virtually excludes the use of agrochemicals by relying on crop rotations, green manures, organic fertilizers, biological pest controls, mechanical cultivation, and modern technologies.
Who Buys Organic? • About two-thirds of U.S. consumers purchased organic foods and beverages in 2005. • Most buy organic to cut their exposure to chemicals in the foods they eat. • Many buy organic to support its producers’ environmentally friendly practices. • Some buy organic because they believe it is more nutritious.
What About Organic Sales? • U.S. organic food sales have grown between 17 and 25 percent each year since 1991. • Total U.S. food sales over this time period have grown in the range of only 2 to 4 percent a year. • Organic food sales in 2005 represented 2.5% of U.S. food sales (up from 0.8% in 1997). • U.S. organic food and beverage sales were estimated at more than $14 billion in 2005. • Sales are projected to more than double by 2011.
Where is Organic Sold? • In 2005, 46 percent of total organic food sales were handled through supermarkets, grocery stores, and club stores. • Independent health food stores and natural grocery chains accounted for 47 percent of sales. • Direct sales through farmers’ markets, co-ops, and exports represent the remaining 7 percent. • Organic farming is practiced in approximately 100 countries throughout the world.
Organic Food Sale Projections 8 7
2005
Total = $13,831,000,000
2010
Total = $24,428,000,000
$ Billions
6 5 4 3 2 1 0 Dairy
Breads and Grains
Beverages
Snack Foods
Packaged Foods
Condiments
Fruit & Vegetables
Meat, Fish, Poultry
Source: Nutrition Business Journal
Organics and the State of Washington • In 1985, the Washington State Legislature passed the Organic Food Products Act, which led to the establishment of the Organic Food Program. • This program, begun in 1988 within the Washington State Department of Agriculture, certifies organic products within Washington State. • From 1983-2002, Washington State experienced more than a 6-fold increase in organic acreage.
At Washington State University . . . • One of the first organic studies (1979) was done by David Holland and Stephen Kraten during the 1970s energy crisis to see whether organic grain production might be less energy intensive. • In 1980, Robert Papendick led the USDA Study Team that published the 94-page report titled Report and Recommendations on Organic Farming.
More at Washington State University . . . • In 1991, the Washington State Legislature created the Center for Sustaining Agriculture and Natural Resources to promote healthy farms, food, and people through research, extension, and teaching programs. • In 2002, the Center published a survey of organic research and education at WSU that identified almost 50 faculty and staff who were involved in organic research and education projects.
Organic Agriculture Major • First such major in the United States • Open for enrollment Fall 2006 • Science-based and hands-on curriculum
WSU Organic Teaching Farm and CSA
What do studies comparing organic and conventional farming systems tell us? • Soil quality • Crop yield and quality • Financial performance • Environmental quality • Energy efficiency • Social justice
Apple Field Study • Yakima County, Washington • Replicated, on-farm § ORG, INT, & CON • Soil & topography identical • Cultivars § ‘Golden Delicious’ (1994-1999) § ‘Gala’ (1999-2003) • Grower/scientist managed
Reganold, JP, JD Glover, PK Andrews, & HR Hinman. 2001. Sustainability of three apple production systems. Nature 410:926-930.
• Soil quality • Crop quality • Farm profitability • Environmental risks of pesticides • Energy efficiency
Soil Quality Index
B
0.6
Conventional
0
*
Fruit quality & productivity
*
*
Surface structure degradation Water movement & availability
*
* Organic
*
Organic
0.2
A B
*
0.4
A
Water entry Integrated
0.8
A
Conventional
A
1999
Integrated
1
1998
‘Golden Delicious’ Yields 80
A
Organic 70
Integrated
Metric Tons/ha
60
A AB B
Conventional
250
NS
AA
B AB
200
B
50
150
A
40
100
B
30
C
20
50 10
A B
B
0 1995
1996
1997
Year
1998
1999
0
Cumulative
Net Returns 50% premium for organic, none for integrated 10,000
Organic
Net Returns ($/ha)
5,000 0
NS
Conventional Integrated
A
-5,000
A B
-10,000
C
A
C
-15,000
-25,000 1995
B
B B
B B
Breakeven Point • Organic – 9 yrs • Conventional – 15 yrs • Integrated – 17 yrs
-20,000
1994
A
1996
1997
1998
1999
Environmental Impact Stemilt ‘Responsible Choice’ program 800 700
Organic Conventional
3,000
Environmental impact (points/ha)
Non-PMD Conventional 600
7.7X
3,500
6.2X
Integrated
2,500
4.7X
500
2,000 400
1,500 300
1,000
200 100
500
0
0 1994
1995
1996
1997
1998
1999
Cumulative
Energy Efficiency, 1994-99 Output: Input Ratio 600,000
1.11 1.13
500,000
Energy (MJ/ha)
1.18
Labor Machinery
400,000
Fuel Electricity
300,000
Fertilizer Insecticide
200,000
Fungicide Weed control Infrastructure
100,000
0
Organic
Conventional
Integrated
Conclusions (in first 6 years)
• Organic & integrated systems had higher soil quality and potentially lower negative environmental impact • Yields & tree growth were similar, but organic fruit were smaller • Organic fruit were sweeter and as firm or firmer • Organic system was more profitable • Organic system was more energy efficient • Organic system ranked first in overall sustainability, integrated second, and conventional last
Strawberry Field Study • Monterey & Santa Cruz Counties, California • Paired ORG/CON farms § 5 pairs in 2004 § 8 pairs in 2005 • Soils & topographies matched for each pair • Cultivars § ‘Diamante’ § ‘San Juan’ § ‘Lanai’
Fruit Size Apples
250
*P
