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2016 Logan County Fall Farm Outlook Magazine
Lincoln Daily News
Oct. 27, 2016
35
The future of organic farming is strong. He said there
are a number of reasons for this, but perhaps the best
reason is the consumer. He said that consumers are
looking for organic and are willing to pay the premium
for it.
He noted that eggs are selling for about $4.00 in
the organic market, compared to less than a dollar
or $1.50 in the conventional market (August 2016
prices), yet there continues to be a high demand for
organic eggs.
This trend is continuing throughout the food market,
with people looking for healthy and safe choices
where they have no worries about the use of chemicals
or genetically modified (GMO) products. There are
statistics that show that 73 percent of all Americans
are consuming some organically grown products.
Ritter said the other good news for organic farming
is that landowners are looking for producers who will
go organic on their land. The demand for the organic
producer is growing among the landlord community.
He said the reason for this was not just organic
farming practices, but also profitability.
Sustainable and/or organic agriculture practices
over time build soil organic matter, which keeps
more nutrients available for crops, protects soil from
erosion, and it reduces the need of other chemical
additives.
Ritter said
landlords see that there are greater returns
in organic production than in conventional farming.
Ritter said another benefit to transitioning away from
conventional farming, is the income potential that will
allow multiple generations to live off the family farm.
The lack of stable income in conventional farming
is causing young people to leave the farm for other
careers. But, with the potential in food farming to
yield as much as $15,000 per acre, even a small farm
can support a family.
So what is the downside to organic farming?
Ritter said, it is hard work. He noted some young
folks just aren’t going to work as hard as they need to
make organic farming profitable.
Bean Sprouts Artisan Bakery & Cafe offerings
based on locally produced fresh foods this day
offered a choice between garlic and parmesan
shrimp on ciabatta with spicy greens, summer
squash and mustard greens; maple sausage,
egg, swiss and shredded sprouts on rosemary
potato bread; or seafood bisque. Who could
refuse choosing any one of these?
Continued ►