Cuttingedge Discoveries: Transforming Lives, Fueling the Economy

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Cutting-edge DiscoveriesTransforming
Lives,Fueling the Economy

• Fall 2006 Series

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• The Innovators
• Getting Back to BasicsFarmings Organic Future

John Reganold, Ph.D. Regents Professor of Soil
ScienceDepartment of Crop and Soil
SciencesCollege of Agricultural, Human, and
Natural Resource Sciences
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What is Organic Farming?

• It virtually excludes the use of agrochemicals by
  relying on crop rotations, green manures, organic
  fertilizers, biological pest controls,mechanical
  cultivation,and modern technologies.

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Who Buys Organic?

• About two-thirds of U.S. consumers purchased
  organic foods and beverages in 2005.
• Most buy organic to cut their exposureto
  chemicals in the foods they eat.
• Many buy organic to support its producers
  environmentally friendly practices.
• Some buy organic because they believeit is more
  nutritious.

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What About Organic Sales?

• U.S. organic food sales have grown between17 and
  25 percent each year since 1991.
• Total U.S. food sales over this time period have
  grown in the range of only 2 to 4 percent a year.
• Organic food sales in 2005 represented 2.5of
  U.S. food sales (up from 0.8 in 1997).
• U.S. organic food and beverage sales
  wereestimated at more than 14 billion in 2005.
• Sales are projected to more than doubleby 2011.

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Where is Organic Sold?

• In 2005, 46 percent of total organic food
  saleswere handled through supermarkets,
  grocerystores, and club stores.
• Independent health food stores and natural
  grocery chains accounted for 47 percent of sales.
  
• Direct sales through farmers markets,
  co-ops,and exports represent the remaining 7
  percent.
• Organic farming is practiced in approximately100
  countries throughout the world.

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Organic Food Sale Projections
Total 13,831,000,000 Total 24,428,000,000
Source Nutrition Business Journal
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Organics and theState of Washington

• In 1985, the Washington State Legislature
  passedthe Organic Food Products Act, which led
  to the establishment of the Organic Food Program.
• This program, begun in 1988 within the Washington
  State Department of Agriculture, certifies
  organic products within Washington State.
• From 1983-2002, Washington State experienced more
  than a 6-fold increase in organic acreage.

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At Washington State University . . .

• One of the first organic studies (1979) was
  doneby David Holland and Stephen Kraten during
  the 1970s energy crisis to see whether organic
  grain production might be less energy intensive.
• In 1980, Robert Papendick led the USDA Study Team
  that published the 94-page report titled Report
  and Recommendations on Organic Farming.

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More at WashingtonState University . . .

• In 1991, the Washington State Legislature created
  the Center for Sustaining Agriculture and Natural
  Resources to promote healthy farms, food, and
  people through research, extension, and teaching
  programs.
• In 2002, the Center published a survey of organic
  research and education at WSU that identified
  almost 50 faculty and staff who were involved in
  organic research and education projects.

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Organic Agriculture Major

• First such major in the United States
• Open for enrollment Fall 2006
• Science-based and hands-on curriculum

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WSU Organic TeachingFarm and CSA
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What do studies comparing organic and
conventional farming systems tell us?

• Soil quality
• Crop yield and quality
• Financial performance
• Environmental quality
• Energy efficiency
• Social justice

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Apple Field Study

• Yakima County, Washington
• Replicated, on-farm
• ORG, INT, CON
• Soil topography identical
• Cultivars
• Golden Delicious (1994-1999)
• Gala (1999-2003)
• Grower/scientist managed

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Reganold, JP, JD Glover, PK Andrews, HR Hinman.
2001. Sustainability of three apple production
systems.Nature 410926-930.

• Soil quality
• Crop quality
• Farm profitability
• Environmental risks of pesticides
• Energy efficiency

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Soil Quality Index
A
A
A
A
B
B







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Golden Delicious Yields
NS
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Net Returns
50 premium for organic, none for integrated
NS

• Breakeven Point
• Organic 9 yrs
• Conventional 15 yrs
• Integrated 17 yrs

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Environmental Impact Stemilt Responsible
Choice program
7.7X
6.2X
4.7X
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Energy Efficiency, 1994-99 Output Input Ratio
1.11
1.13
1.18
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Conclusions(in first 6 years)

• Organic integrated systems had higher soil
  quality and potentially lower negative
  environmental impact
• Yields tree growth were similar, but organic
  fruit were smaller
• Organic fruit were sweeter and as firm or firmer
• Organic system was more profitable
• Organic system was more energy efficient
• Organic system ranked first in overall
  sustainability, integrated second, and
  conventional last

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Strawberry Field Study

• Monterey Santa Cruz Counties, California
• Paired ORG/CON farms
• 5 pairs in 2004
• 8 pairs in 2005
• Soils topographies matchedfor each pair
• Cultivars
• Diamante
• San Juan
• Lanai

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Fruit SizeApples
Plt0.05
NS


NS

NS

Nature (2001) HortScience (2006)
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Fruit SizeStrawberries
Plt0.001
Conventional
Organic
Unpublished
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Fruit FirmnessApples

NS

Plt0.05
NS
NS



Golden Delicious
Gala
1998
1999
2002
2003
Nature (2001) HortScience (2006)
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Antioxidant ActivityApples
Plt0.05
NS


NS
Harvest
CA storage 3-month
HortScience (2006)
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PhytochemicalsStrawberries
Plt0.05
Unpublished
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Consumer Taste PanelApples
Intensity Like
2003 storage/shelf-life
Plt0.05



NS

HortScience (2006)
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Consumer Taste PanelStrawberries
Sweeter Like
P0.096
P0.062
P0.04
Unpublished
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Apples and Strawberries

• ORG apples and strawberries were smaller
• ORG apples were as firm or firmer and ORG
  strawberries were sweeter
• ORG apples had higher antioxidant activity and
  ORG strawberries had higher polyphenol content
• ORG apples stored better
• ORG apples and strawberries were generally
  preferred by consumers

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12 Most Contaminated Fruits Vegetables Buy
These Organic

• Peaches (100)
• Strawberries (89)
• Apples (88)
• Spinach (85)
• Nectarines (85)
• Celery (83)

• Pears (80)
• Cherries (76)
• Potatoes (67)
• Sweet Bell Peppers (66)
• Red Raspberries (66)
• Imported Grapes (64)

www.ewg.org
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12 Least Contaminated Fruits Vegetables

• Papaya 23
• Kiwi 23
• Bananas 19
• Broccoli 18
• Onions 17
• Asparagus 16

• Sweet Peas 13
• Mangos 12
• Cauliflower 10
• Pineapples 6
• Avocados 4
• Sweet Corn 1

www.ewg.org
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Lower Your Intake of Pesticides Recommendations
(www.ewg.org)

• Substitute organic for conventional produce that
  is consistently contaminated with pesticides.
• When organic is not available, eat fruits and
  vegetables with consistently low pesticide loads.

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Environmental Working Group(EWG) Findings

• Eating the 12 most contaminated fruits and
  vegetables will expose a person to nearly 20
  pesticides per day, on average.
• Eating the 12 least contaminated will expose a
  person to slightly more than2 pesticides per
  day.

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EWG Findings

• People can lower their pesticide exposureby 90
  percent by avoiding the top twelvemost
  contaminated fruits and vegetablesand eating the
  least contaminated instead.

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Questions?
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• Coming Up
• The Innovators lecture series

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• The Innovators October 18, Seattle
• Birth Defects and Older MothersPiercing
  Together the Genetic Puzzle

Patricia Hunt, Ph.D. Edward R. Meyer
Distinguished Professorin Life and Environmental
Science School of Molecular Biosciences
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• The Innovators November 15, Seattle
• NanotechnologyThe Power to Fuel an Energy
  Revolution

M. Grant Norton, Ph.D. Herman and Brita Lindholm
Endowed Chair and Professor School of Mechanical
and Materials Engineering
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• The Innovators December 7, Spokane
• Epigenetics, Heredity, and the EnvironmentThe
  Ghost in Your Genes

Michael K. Skinner, Ph.D. Director and
Professor, Center for Reproductive BiologyCenter
for Integrated BiotechnologySchool of Molecular
Biosciences
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• For more information
• www.wsu.edu/theinnovators
• Toll free 1-877-978-3868