Several certified organic and bio-dynamic farmers in Australia have taken internationally acclaimed steps in decreasing the damaging effects of erosion and other land degradation outcomes, primarily through effective management of water reserves. Ron Watkins, certified organic grower from Payneham Vale in Western Australia has been recognised twice by the United Nations for his role in best practise environmental management.He says that water management in Australia is connected to everything from soil salinity levels to washed away topsoil. "Land degradation is not just one issue – it's part of an interrelated, interdependent environmental system with water management at its core". Mr. Watkins says most effective use of water occurs where it falls. Under an organic system he has focused on enhancing natural water drainage and storage systems, using wildlife corridors and tree belts for land shelter. Surface water control and subsequent land condition has improved. "We rarely have run-off events now, where we initially saw 10% of rain drained away taking top soil with it, further along the creek. We've also cut down water logging to 3% of prior levels, and have land suitable for high-diversity production. We grow everything from cattle to vegetables and olives". (Source: BFA)
Sainsbury's (UK) Using Biodegradable Packaging for Organic Meats
Sainsbury's has started selling its So Organic whole chickens on compostable sugar cane trays instead of plastic in Scottish stores.
Sainsbury's made the switch, which it claimed was a first for fresh meat, in the wake of its pledge last year to convert 500 own-label products to compostable packaging. The retailer teamed up with Scotland's biggest organic chicken producer, Grampian Foods, and a bio-degradable packaging company to develop the trays, which decompose in eight weeks in compost bins and are said to prevent nine tonnes of packing per year from going to landfill. "Our shoppers are becoming more aware about where food is produced, but they are also concerned about landfill," said James Laws, Sainsbury's regional sourcing manager for fresh foods in Scotland. Sainsbury's eventually hopes to extend the range to other parts of the UK, other meats and non-organic and non-meat products.
Organic Monitor Comment
The use of biodegradable packaging on organic products is nothing new. Many leading retailers in Europe are already using plant-based packaging for organic foods. However, few have managed to find applications outside fresh organic fruits, vegetables and salads. Improvements in packaging performance is leading to applications in meat and dairy products. Rising oil prices are also making plant-based plastics increasingly price competitive. Organic Monitor expects these developments to make more European supermarkets follow Sainsbury's lead and expand the use of biodegradable packaging to organic meats and related products.
(Source: The Grocer via Organic Monitor)
Price not biggest barrier to buying organic – UK survey
A survey into shoppers' perceptions of organic fruit and vegetables has found only 16% of shoppers are driven by cost when buying organic.
The survey, carried out by Kent Business School on behalf of the Fresh Produce Consortium and the Fresh Produce Journal, aimed to explore trade and consumer perceptions of organic produce. The findings were presented at the Re-fresh conference on May 8th.
The survey revealed factors leading people to buy organic produce included:
- health (fear that "sprays" and "preservatives" could cause cancer);
- safety (many claim to buy organics for their children);
- taste (many believe organics taste better than conventional produce).
Only 16% of shoppers were driven by cost when buying organic fruit and vegetables. However, concerns about the environment had to be prompted in surveying.The findings have prompted concerns that few organic fruit and vegetable producers understand people's reasons for buying organic produce.
Andrew Fearne, director of the Centre for Supply Chain Research, says: "Organic producers should spend more time and money developing better-tasting produce, rather than focusing on cutting production costs. "Just asking consumers to pay more because it costs more to produce isn't the answer. You need to help them understand why they should pay more."
Colin Galbraith, director of Fresh World, says: "Until the organic sector establishes a clear picture of what is positive about its product, or what is extremely negative about conventional, then the vast majority of the population will let it pass over their heads." (Source: www.organicinform.org)
Study links milk farm chemical input to nutrient kick By Neil Merrett
30-May-2008 - Lower input non-organic and organically produced milk has been found to contain significantly higher levels of beneficial fatty acids, vitamins and antioxidants compared to higher chemical use sources, a new UK study claims.
The findings, partly produced by Newcastle University-based organic researcher the Nafferton Ecological Farming Group, will further fuel the debate over the respective health benefits of milk sources to product quality.
Scientists from the Danish Institute for Agricultural Science cooperated on the study as part of an ongoing European project into low input food production, particularly related to animal health and welfare.
'Desirable' fatty acids
The report, which looked at variable input, organically certified and non-organic sustainable farming practices in the contrasting regions of South Wales and the North-East of England, established a link between nutrient presence and farming types. According to the study, higher levels of 'desirable' fatty acids like CLA9, omega-3 and linolenic acid and the antioxidants/vitamins vitamin E and carotenoids were found in low input non-organic and organic milk. Lower input farming, relates to the reduced use, and possible complete elimination, of chemical-based fertilizers, insecticides, and herbicides in the food supply. Compared to the higher input system, organic and non-organic milks showed a 60 per cent and 99 per cent increase respectively in the presence of conjugated linoleic acids to high input yields in the testing. The presence of carotenoids in the same samples were also found to be 33 per cent and 50 per cent higher respectively. Similarly, lower levels of more fatty acids like omega-6 and CLA10, which are linked to detrimental health impacts were found in organic milk, Nafferton claimed.
Seasonal differences
Another pattern linked to the samples, which were taken in August and October, 2004 and January, March and May of 2005, was the affect of seasonal production and grazing to indoor feeding on milk nutrients. "Milk composition differed significantly between the two low-input systems during the second half of the grazing period only; with milk from non-organic cows being higher in antioxidants, and conjugated linoleic acid, and that from organic cows in - linoleic acid," the report stated. "In contrast, few significant differences in composition were detected between high-input and low-input organic systems when cows were housed." Researchers on the test ,which is published online in the Journal of Science of Food and Agriculture, studied 109 nine samples of milk from 25 commercial farms from two specific regions of the UK to discern potential affects of production method on product quality.
Another pattern linked to the samples, which were taken in August and October, 2004 and January, March and May of 2005, was the effect of seasonal and indoor-outdoor feeding practices.
Low-input studies
According to the Nafferton Ecological Farming Group, the low input farms tested in Wales, though not organic, used certain mineral-based fertilisers and shorter withdrawal periods after antibiotic use on cattle. As part of cost reduction, the same group of farmers also calved their cows during spring and fed them during lactation from March until November, stepping up their fresh grass intake, the researchers added.
(Source: Journal of Science of Food and Agriculture. Published online ahead of print "Fatty acid and fat-soluble antioxidant concentrations in milk from high- and low-input conventional and organic systems: seasonal variation" Authors: Gillian Butler, Jacob H Nielsen, et al.)
Organic Strawberries Suppress Cancer
Swedish researchers at Swedish University of Agricultural Sciences, Alnarp, and Lund University have found that extracts from organically grown strawberries inhibited cancer cell proliferation more effectively than extracts from the conventionally grown ones.
At the highest concentration, the organic extracts inhibited proliferation of colon cancer (HT29) cells by 60 percent and breast cancer (MCF-7) cells by 53.1 percent; the corresponding values for conventional strawberry extracts were 49.7 percent and 37.9 percent respectively. The differences between conventional and organic were statistically highly significant.
The most effective extracts at inhibiting cell proliferation contained 48 percent more ascorbate and 5 times more dehydroascorbate. (Vitamin C is ascorbate plus dehydroascorbate.) The organic strawberries also had more antioxidants and a higher ratio of ascorbate to dehydroascorbate.
Compost as a soil supplement increased the level of antioxidant compounds in strawberries. The strawberry extracts, rich in vitamin C and antioxidants, were found to interfere with the mitogen-activated protein kinase (MAPK) signaling cascade that leads to cell division, and to suppress cancer cell proliferation and transformation.
These latest findings on organic strawberries are in line with those on other organic fruits. Organic yellow plums were found to be richer in phenolic acids when grown in natural meadow or with a ground cover of clover than conventionally grown plums. Plum and clover extracts induced apoptosis (cell death) and reduced the viability of human liver cancer cells. (Source: The Institute of Science in Society, via OFA newsletter)
Flavonoid Antioxidant Protect Against Cancer
The recent report by the Organic Center in the USA gave overwhelming evidence that organic foods have higher levels of antioxidants, particularly in the Flavonoid group (Flavonoids include Anthocyanidins, Flavan-3-ols, Flavanones, Isoflavones, Flavones and Flavonols etc). The report "New Evidence Confirms the Nutritional Superiority of Planted-Based Organic Foods" is available at http://www.organic-center.org
Numerous scientific studies are finding that diets high flavonoids help in the fight against cancer. Below is a list of some of the published scientific studies showing that having higher levels of flavonoids in a diet increases the protection from a range of cancers and also the survival rates of those with the diseases.
(Source OFA Update June 08)
Aussie top chefs say no to GM foods
More than 50 of Australia's top chefs have endorsed Greenpeace's GM Free Chefs Charter.
The charter calls for the thorough labelling of all food products containing GM ingredients and opposes the recent introduction of GM canola in New South Wales and Victoria. "The decision to invest in the production of GM food crops worries me greatly as a chef and as a parent," said Jared Ingersoll, owner and head chef of Danks Street Depot. "I understand the need for the use of technology in agriculture as our farmers are faced with many challenges. However, I have grave concerns for the damage that could be caused if untested and poorly regulated GM food crops enter our food chain. All I ask is that there is a more transparent and independent way of looking into these technologies which takes into consideration people's health together with the environmental and economic impacts."
"Chefs are clearly in touch with the feelings of their customers and the groundswell of opposition to GM crops and GM foods," said Greenpeace GE campaign coordinator Michelle Sheather. "At the very least, all foods derived from GM crops should be clearly labelled, so that Australians have the information they need to avoid GM ingredients if they want to. The Federal Government should follow Europe's example and implement stricter labelling laws." (Source: FOODweek online)
Food in a carbon restrained world – 3rd October – UWA Club, Crawley
Sustainability in agriculture, food manufacturing and retailing. How will the industry be effected by fuel depletion, higher food prices and growing consumer concerns about sustainability and the environment. Are farmers, food and beverage manufacturers and retailers concerned and responding? This one day conference will provide a range of speakers covering these topics. For an expression of interest e-mail info@foodindustry.org.au
Notice: Land Available for organic production
I have a block of idle land on Cowalla Rd, Gingin. It has not been worked on for many years. I wonder if anyone is interested in doing something there with me. About 80 acres is pasture and the other 80 acres is bush. An organic market garden and orchard would be suitable. I'd be grateful if you could pass this on to your members. Joint ventures are welcome. Steve Oh 0439 969 008
For more information contact
Steven McCoy
ph 9368 3960
Development Officer - Organic Food and Farming
Food and Trade Development
Department of Agriculture and Food,
WA
email smccoy@agric.wa.gov.au W: www.agric.wa.gov.au
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CUJ delegates getting a tour of CBH facilities at Narrakine (photo courtesy of Conservation Council of WA).
