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O C G S h o w D a i l y Tu e s d a y, Ju n e 7 , 2 0 1 6 4 4 DEMAND SPURS FARMERS TO CONSIDER ORGANIC OPTION By Lorrie Baumann American consumer demand for fresh, organic produce is creating the market that's encouraging more farmers to con- vert land to organic production, accord- ing to Laura Batcha, Executive Director of the Organic Trade Association, and John Reganold, Regents Professor of Soil Science & Agroecology at Washington State University. "I'm hearing from a lot of the certifiers focusing on farm level operations that 2015 was their biggest year ever for new applications. There is an awareness of the supply crunch," Batcha said. "There are produce compa- nies that are going out and talking to farmers about transitioning because they do need the supply of organic." Consumer demand for organic pro- duce has been growing rapidly, and the result has been that the U.S. has become a net importer of organic produce. The available trade data suggests that we're importing produce during the winter sea- son when it's not available within the U.S., Batcha said. The exception to that is tropical products like bananas and mangoes, which can't be grown in the mainland U.S. Coffee is the organic crop that's most commonly imported into the U.S. The United States is also a major importer of organic corn and soy live- stock feed. "We're relying on overseas production that could be done in U.S. except that we don't have the growers," Batcha said. On the other hand, American organ- ic farmers are also finding new markets outside the U.S., especially for products like carrots and apples, and the value of those exports to a world that's hungry for organic produce is helping keep those farmers in business. "The U.S. is a major supplier of fresh fruits and vegetables to the world, and the world is looking for organic products," Batcha said. "The exports really do help with profitability. They tend to be able to get a premium, ... and that helps to sustain the industry." Many of those export crops are being produced on family farms, even if their individual crops are not large, according to Batcha. "Even the big play- ers for strawberries are pulling their sup- plies from smaller family farms," she said. Foreign demand for organically grown almonds and walnuts has also pro- vided economic opportunities for family farmers, she added. The Organic Trade Association is encouraging more American farmers to convert their land to organic production to meet the demand and is experiencing some success, although most of that is coming from younger farmers. The aver- age American farmer, though, is about 58 years old. "There are a number of reasons for that. Farmers get more resistant to change once they reach about 40," Reganold said. "To change a system from conventional to organic might happen more with younger people. Organic farmers tend to be younger, and maybe that reflects young people being more willing to change.... When I talk to organic, conventional, or other farmers, that issue comes up: we need more young people. Getting young people involved is not easy." "We've been talking about the sup- ply issue for about a year and a half now. I'm at the point where I'm start- ing to feel a little hopeful. We've seen a lot of innovative partnerships hap- pening within the supply chain to encourage farmers to go organic," Batcha added. "Farmers are embracing a lot of different models in agriculture – organic being one of them. Younger folks are open to new ideas, and they're experimenting. The desire is there for the vocation and the lifestyle, but there's also the desire and the expecta- tion to actually make a living doing it. Organic provides the opportunity to create a different financial model to get through that succession. We're just going to see more of it." One obstacle is that transitioning land from conventional to organic pro- duction is a three-year process that involves compliance and documentation for a whole new set of regulations. "It takes time because you have to document and you have to answer questions for cer- tifications," Reganold said. He added that, despite the headaches of dealing with the rules, he's finding more farmers who are committed to a process that offers benefits for their soils as well as a future for their farms. "A lot of us are anti-regulation – we have farmers who want to regulate themselves," Reganold said. "[They're saying,] 'It's okay to check my records.'" "The success rate goes up dramati- cally for farmers who have a support system for knowledge transfer. Organic systems are more information intensive. If you're going from conventional to organic, you're losing the arsenal of chemicals and you have to learn how to manage without that. Your weed envi- ronment might change, your disease environment might change. You have to plan ahead because you don't have instant solutions to the problems that come up," Batcha said. "The imbalance between supply and demand always comes with a lag, particularly in agri- culture, where you can't accurately forecast three years out. We're going to live in an environment when you're short or long. We're really trying to pre- pare now for new policies that can sup- port growers when they're transition- ing. We seem to have gotten the atten- tion of USDA [U.S. Department of Agriculture] on that issue." MARIN FRENCH CHEESE TAKES BEST OF CLASS AWARD AT WORLD CHAMPIONSHIP CHEESE CONTEST Marin French Cheese's Triple Crème Brie with Black Truffles took the coveted Best of Class Award for flavored soft-ripened cheese at the World Championship Cheese Contest in Madison, Wisconsin, March 7-9, 2016. Made with fresh cow's milk and cream from neighboring Marin County dairies, Triple Crème Brie specked with Black Truffles lends itself to an irre- sistibly earthy aroma of mushrooms bal- anced with sweet cream, each year earn- ing high distinctions in regional, national and international contests alike. Other honors conferred to the Marin French team of dedicated cheesemakers during this recent competition include third place in the soft-ripened category for Petite Supreme, a high butterfat, extra-crème cheese with an aroma of sweet milk, and fourth place for Traditional Brie in the brie category. Equally impressive, Sonoma-based sister company, Laura Chenel's, received accolades once again this year for its creamy, fluffy-textured Original Chabis fresh goat cheese, garnering third place in the Soft Goat Milk Cheese category. The Orange Blossom Honey Log won its first award at the event, placing third in the Flavored Soft Goat Milk Cheese with Sweet Condiments category, while the Chabis Garlic took a fourth place prize in Soft Goat Milk Cheese category. Laura Chenel's Original Buchette was recog- nized with a fifth place award. "Each year we are impressed by the increasing level of competition at this highly regarded competition," says General Manager Philippe Chevrollier. "We are very proud of our cheesemaking teams at both Marin French and Laura Chenel's for being such strong con- tenders where ingenuity, skill and know- how are key," he adds. The World Championship Cheese Contest, established in 1957, is organized by the Wisconsin Cheese Makers Association. This year, the organization saw a record 2,955 entries from 23 coun- tries and 31 states. KAMEDA USA INTRODUCES UNIQUE, DELICIOUS RICE SNACKS Since 2008, Southern California-based KAMEDA USA, Inc. has delivered healthy, great-tasting snack products to consumers across North America. KAMEDA USA's two signature prod- ucts, Kameda Crisps and Kameda Frosted Rice Snacks, are perfect for con- sumers looking for a satisfying, healthy snack throughout their day. In response to the popularity of Kameda Frosted Rice Snacks, KAMEDA USA has introduced Kameda Mini Frosted Rice Snacks. The bite-size snacks are lighter in texture than a cook- ie and more satisfying than a cracker. Available in three delicious flavors — Original, Ginger and Maple — Kameda Mini Frosted Rice Snacks can be enjoyed at work, school, home or on the road. Kameda Mini Frosted Rice Snacks are a light snack suitable for any occasion. Kameda Mini Frosted Rice Snacks are gluten free, baked, not fried, include no trans fat, no preservatives, no artificial flavors, no artificial colors and are cholesterol free. 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