The term “Organic” usually refers to a crop management system that promotes biodiversity, biological cycles, and soil biological activity. Organic production concentrates on natural processes and how to manage them. Other materials and products are additions to, not replacements for, management. It is a total approach. One cannot convert to organic production by substituting an “organic” insecticide or adding manure. The system will fail if this approach is taken.
An organic system takes time to develop. It may be achieved in stages, for example by starting with organic soil amendments and other soil improving procedures. Then, try biological control of pests, some companion plants, etc. Eventually, the entire system will be changed. It will take YEARS to convert to a healthy organic system.
Organic produce is usually marketed separately from conventionally grown produce in order to be profitably sold. Because of the amount of management and time invested in developing the system, organic produce should bring a premium price compared with non-organic vegetables. In the Midwest, most organic growers usually cannot compete with the volume produced by non-organic growers. Niche or specialty markets, which require lower volumes, will often pay a premium for organic produce. These markets include CSAʼs (Community and Supported Agriculture), restaurants, roadside stands, and farmers markets. It is ESSENTIAL to thoroughly investigate markets and develop a marketing plan BEFORE you decide what or how much to grow.
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