State of Organic Agriculture in Maine State of Organic Agriculture in Maine 2009

State of Organic Agriculture in Maine State of Organic Agriculture in Maine 2009 By Emily Boone and Megan Browning Executive Summary The State of Organic Agriculture in Maine 2009 is the third chapter in The State of Maine’s Environment 2009, a report produced by the Environmental Policy Group in the Environmental Studies Program at Colby College in Waterville, Maine. This is the fifth State of Maine’s Environment report published since 2004. We examine trends in overall agriculture and changes in organic production over time in Maine relative to other states, primarily using USDA Census of Agriculture statistics. Additionally, we use a Geographic Information System (GIS) to map locations of organic farms in Maine certified by the Maine Organic Farmers and Gardeners Association (MOFGA). We found that Maine, although a relatively small state in overall agricultural production, is a national leader in organic agricultural production. We examine reasons for this status and discuss future scenarios for organic agriculture in Maine. We also consider benefits and drawbacks of having national organic standards. We conclude that although organic production in Maine requires continued support, Maine policy makers could also promote growth in agriculture by further encouraging local consumption of Maine produced foods. Additionally we recommend that Maine increase efforts to conserve farmland by supporting organic farmers in the state and helping to protect them from development pressures. Introduction In the U.S., organic agriculture is one of the fastest growing sectors of the food industry. Once sold and produced only within small niche markets, production and consumption of organic products has been recently increasing at rapid rates. In 1997, the monetary worth of the industry was $3.6 billion; in 2008 it was $21 billion (Greene, Dimitri et al. 2009). Additionally, the U.S. has seen an increase in certified organic acreage, quadrupling in size between 1997 and 2005 from just over one million acres to just over four million acres, and it has continued to grow since then (USDA Economic Research Service 2009). A five-fold increase in federal funding for research and implementation of organic programs in 2008 demonstrates increasing dedication to the industry on a federal level (USDA Economic Research Service 2009). Defining “Organic” Organic agriculture is broadly defined as a “locally sustainable, low-input technique for raising crops and livestock” (MOFGA 2009). The International Federation of Organic Agricultural Movements (IFOAM) adds that it “sustains the health of soils, ecosystems and people” and “relies on ecological processes, biodiversity, and cycles adapted to local conditions” (IFOAM 2009). In the U.S., the term “organic” was legally defined in 2002 by the U. S. Department of Agriculture (USDA) with the passage of national organic standards. The USDA definition refers to an organic production system as one that can “respond to site-specific conditions by integrating cultural, biological, and mechanical practices that foster cycling of resources, promote ecological balance, and conserve biodiversity” (USDA Economic Research Service 2002). Different stakeholders in organic agriculture have varying interpretations of the definition of organic agriculture; this is a characteristic we explore in our analysis. Whether defined by the legal definition or by other interpretations, on the whole, organic agricultural practices provide environmental and human health benefits by minimizing off-farm inputs. Environmental benefits of organic agriculture largely result from using ecological methods to maintain soil health. In a nine-year study on soil health, the USDA Agricultural Research Service (ARS) found that using manure as a soil additive was better for building organic matter in the soil than no-till methods commonly used in conventional agriculture that include inorganic nitrogen (USDA Agricultural Research Service 2007). Building organic matter in soil stores carbon, which reduces carbon in the atmosphere and may help to mitigate climate change (USDA Agricultural Research Service 2007). Additionally, organic production methods have the potential to reduce greenhouse gas emissions by reducing the release of nitrous oxide, a bi- product of the oxidation of both inorganic and organic nitrogen sources. Furthermore, by eliminating use of synthetic fertilizers that require abundant energy in the manufacturing process, organic agriculture also reduces energy consumption and helps to conserve finite natural resources (IFOAMb 2009). Consumers often believe organic foods to be more nutritious than conventionally produced ones, although studies on this are inconclusive (Magkos, Arvaniti et al. 2003). In organic agriculture pests are managed using ecological means, such as natural predators and interruptions in the reproductive cycle, thus eliminating the use of harmful pesticide residues that are commonly found on the products of conventional farms. Animals raised using organic methods generally have a lower ratio of saturated to unsaturated fat. Additionally, managed appropriately, they often have lower rates of disease than animals raised in feedlots that are supplemented with antibiotics that can be harmful to the environment and human health (IFOAM 2006). History of Organic Agriculture in the U.S. Organic agricultural practices existed before the term was even conceived of, simply because modern chemical inputs did not exist. However, the first half of the 20thcentury saw advances in biochemistry and engineering that drastically transformed farming methods. Two chemicals - ammonium nitrate and DDT - helped control disease-carrying insects during WWII and were later employed as pesticides in agricultural production. The widespread use of chemicals and development of new crop varieties, combined with development in machinery resulted in what became known as the Green Revolution. It was not until after the use of chemicals in agriculture that a discussion concerning organic agriculture began to take place. Paralleling other environmental movements, increased interest in organic agriculture was catalyzed by a series of events that brought awareness about the adverse effects of widely used chemical practices to the general public. In 1962, Rachel Carson published “Silent Spring,” an accessible work on the negative effects of DDT and other pesticides on the environment (Kuepper and Gegner 2004). A market for organic foods began to build after J.I. Rodale also helped to popularize the terms, “sustainable” and “organic” agriculture (Kuepper and Gegner 2004). Starting in the 1960s and 1970s as a social movement, the organic idea eventually gained sufficient attention to captivate consumers and larger agro-businesses that saw profit potential in organic markets (Christensen 2009). Eventually the need arose for national organic standards to unify individual statewide efforts. Under the Organic Foods Production Act of 1990 the USDA established the National Organic Program (NOP), whose goal was to establish national standards for production, handling, and labeling of organic foods. The NOP also developed a system of accreditation for certifiers who would inspect those farms interested in certification and hold them accountable to the national standards. Twelve years later, in 2002, the standards were implemented, and thereafter farms that did not become USDA certified could no longer market their products as organic (USDA Agricultural Marketing Service 2008). One debate resulting from the establishment of the national organic standards concerned the relative benefits of sustainable versus organic agriculture. Central to the definition of sustainability is environmental stewardship, using resources wisely to ensure their existence for use by future generations. Although many local farms do achieve both sustainable and organic production, the creation of national organic standards resulted in the growth of “industrial organic.” Consequently, it became possible for larger scale organic farms to become USDA certified organic despite not necessarily employing sustainable practices since the standards do not directly address sustainability. Large farms, for example, although certified organic, often ship their food longer distances and produce more waste than smaller farms, both factors that decrease the sustainability of the farm. USDA organic certification also drew attention away from local consumption by making it possible to purchase certified organic food that was not produced locally. Local agriculture is also beneficial for the environment and human health because it eliminates extensive transportation of food and emissions for vehicles used for transportation. Sustainable, local, and organic agriculture all have advantages and disadvantages, and opinions on the relative significance of each practice vary among stakeholders. History of Organic Agriculture in Maine From the early stages of settlement, agriculture and timber were the primary industries driving the Maine economy. However, short growing seasons, rocky soil, and distance from markets ultimately prohibited the profitability of Maine agriculture. As a result, populations of farming communities peaked in the 1850s and declined steadily thereafter (Palmer, G. et al. 1992). Throughout the 19th century, better agricultural conditions in the West pulled populations westward, and the presence of agriculture in Maine deferred to other industries (Darling, Hansen et al. 2007). Timber companies

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