GO Moves Forward Strengthened

by Brenda Frick, Ph.D., P.Ag.

Going Organic (GO), Alberta’s organic umbrella group, is poised for a more dynamic role in determining the future for organics in Alberta. With a larger membership base that solidly represents organic producers and includes all segments of the organic community GO is building on a strong foundation and developing a persuasive voice.

At its recent AGM, GO adopted an innovative restructuring that crafted GO into a very inclusive entity. All certified organic farmers in Alberta are members, represented by region, and by directors at large. Associate members including consumers, chefs, consultants, researchers and retailers are also represented.

The GO AGM was one event among a successful week of organic events March 9th to 13th. GO hosted an Organic Transition Workshop for producers interesting in learning how to “go organic”, Canadian Standards Workshops to prepare producers, inspectors and certifiers for changes when the Canadian Organic Regime becomes mandatory, and a Value Chain Workshop for producers bringing new products to market.

The centerpiece of the week was a conference that provided a collage of useful information and inspiration:

Richard Broadwith, market strategist, reminded people to “put the puck where it’s going to be, not where it has been”. He suggested analyzing trends and using non-traditional marketing. For instance, many people start to purchase organic food when their children are young. He recommended an organic gift box for the arrival of each new baby.

Michel Saumur with CFIA shared details of the Organic Product Regulation that will come into force in June. All food imported into Canada or crossing provincial boundaries will have to meet the regulation in order to bear the new organic logo or use the word “organic”. Canada is currently negotiating equivalence with 21 countries that import organic food into Canada.

Jack Reams, an experienced organic inspector reminded producers to complete their paperwork diligently, reading the entire application, completing all the forms, and balancing the numbers of acres in each field with the overall total.

Wade Sirois, chef owner of Infuse Catering and Forage – Farm to Fork Food to Go, talked about “small little acts that change the world”. He advocates “food you know from people you know” and cherishes the local organic connection.

Dwayne Logan, a diversified organic farmer from Nesbitt, Manitoba shared his production system for pigs, poultry, goats, sheep, and cattle. His advice was to “try to make a problem into an opportunity” by focusing on goals, reducing expenses, selling retail and diversifying.

Karen Bailey, researcher with Agriculture and Agri-Food Canada in Saskatoon, brought exciting news about Phoma, a biological control agent for dandelion, Canada thistle and mustard family weeds.

Bernie Ehnes grows wheat, rye and peas on 4800 ac near Etzikom in southeastern AB. He uses tillage for weed control including spring tillage with rod-weeder or a cultivator and rod-weeder, post seeding rod-weeding and sometimes either tine or rotary harrowing. He treats his seed with kelp to increase germination.

Randy Gubersky grows cereals and alfalfa and raises cattle near St. Michaels, north east of Edmonton. He also uses tillage, including up to 4 passes of a tine harrow, as well as a heavy seeding rates to reduce weeds. Randy spoke of his belief that organic farming is ethical farming, and relies on integrity and passion.

Steven Snider from New Norway in central Alberta grows grains, hay and green manures. Steve talked about the value of green manures such as faba beans and sweet clover for soil building. He also spoke of the importance of exceptional customer service in his business.

All three organic farmer panelists emphasized the importance of soil fertility, weed control and strong ethical standards for organic production.

At the end of the day, at a sumptuous organic meal, Av Singh, Organic and Rural Infrastructure Specialist from AgraPoint, spoke of the importance of building rural community, based on unique local strengths.

The quality of the conference, the diversity of speakers, and the inspiration from people who are passionate about the quality and ethics of organic food bode well for the success of the GO group as it moves forward in Alberta.

 

Brenda Frick, Ph.D., P.Ag., is the Organic Research and Extension Coordinator at the University of Saskatchewan and is an affiliate of the Organic Agriculture Centre of Canada (OACC). She welcomes your comments at 306-966-4975 or via email at organic@usask.ca. This article was commissioned by OACC.

 

Posted June 2009