Organic Agriculture at Washington State University
Significantly different than conventional agriculture, organic food production is one of the fastest growing segments of agriculture, with retail sales increasing by 20 percent annually since 1991. In many ways, Washington State has been a leader in this burgeoning new industry. This revolutionary new major is the first of its kind to be offered in the United States. Students in this major take a diverse array of courses in the natural, environmental, economic and social sciences, as well as a number of courses focused on organic production practices.
Students wanting a hands-on degree experience thrive in the organic major. WSU has over a four-acre certified organic teaching farm where students learn to produce certified organic vegetables, fruit, herbs, and flowers that they distribute through local food banks, on-campus food service, a 100-member CSA (community supported agriculture), and a local farmers' market. Students have the opportunity to tailor their program of study to specific areas of emphasis, such as organic animal and dairy production, economics and marketing, crop production, food science, pest management, soil management, etc. in consultation with their advisor.
The Organic Agriculture Program at WSU prepares students to work on or develop their own organic farm. It also prepares students for employment opportunities with nonprofit organizations and government agencies involved in environmental and food safety, as well as private-sector food processing, marketing, organic certification, and product development industries. Get more info at afs.wsu.edu.
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HOST/PRODUCER: Yara Elmjouie
SENIOR PRODUCER: Tabish Talib
PRODUCERS: Serena Ajbani, Maral Satari
CAMERA: Tabish Talib, Maral Satari, Serena Ajbani, Yara Elmjouie
EDITORS: Yara Elmjouie, Tabish Talib, Serena Ajbani
FINISHING EDITOR: Nanako Pierce
ANIMATOR: Mat Sesti
EXECUTIVE PRODUCER: Sarah Nasr
STORY CONSULTANTS: Michael Buck (Yakama Nation), Tasha Hauff (Mnicoujou Lakota Nation)
BRANDING/LOGO: Mohammad Aklik, Mohammad Kakhi
FEATURING: Kurt Grinnell (Jamestown S’Klallam Tribe), Hozoji Matheson-Margullis (Puyallup Tribe), Tiffany Ran, Sergeant Erik Olson (Washington Dept. of Fish and Wildlife)
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US farmers make foray into quinoa as demand grows
(7 Oct 2016) LEAD IN :
Quinoa fields are rare in the United States, but most of the demand for the South American grain is from Americans.
That presents an opportunity to American farmers, and some are eager to get on board.
STORY-LINE:
It's harvest time near Sequim, Washington State.
75-year-old farmer Nash Huber, is trying out a new crop, the South American grain quinoa.
Last month, Huber harvested quinoa commercially for the first time on about 30 acres, making him the latest addition to a small number of U.S. farmers trying to capitalize on American eaters' growing demand for the Andean grain.
He chose a variety called Redhead, which turned his field lipstick red for a couple of weeks before harvest.
We're still learning. I kind of stepped off the end of the dock here with a bit of a bite this year he says.
Americans consume more than half the global production of quinoa, which totaled 37,000 tons in 2012.
Twenty years earlier, production was merely 600 tons, according to the United Nation's Food and Agricultural Organization.
Yet quinoa fields are so rare in American farming that the total acreage doesn't show on an agricultural census, says Julianne Kellogg, a Washington State University graduate student monitoring quinoa test plots around the Olympic Mountains, including one next to Huber's field.
A rough estimate puts the country's quinoa fields at 3,000 to 5,000 acres.
Quinoa's nutritional punch has pushed the grain beyond health food stores and into general consumption, propped up by celebrities like Oprah Winfrey.
It's a got all the amino acids humans need so it's a complete protein and that's really hard to find on grain crops. Kellogg says. It's also gluten-free.
In Washington state, Huber's quinoa will head to Lundberg Family Farms, a California-based company that has been a leader in domestic quinoa production.
This year, Lundberg and its network of contracted farmers along the West Coast hope to harvest 2 million pounds of quinoa.
For more quinoa to grow in the United States, farmers and researchers must find the right mix of varieties and environments. The Washington State University plots are testing varieties for heat resistance and late-summer sprouting, among other benchmarks. Next year, they'll test plots in Maryland and Minnesota.
I think to have large acreage, a lot of farmers throughout the U.S. growing quinoa, it'll take some new variety development that works for the different regions adds Kellogg.
The grain's future is marked with possibilities, including milk, beer, cereals, hair products, snacks - products well beyond the salad bar says Maura Hardman of Whole Foods Market. We offer additional quinoa products, so we have chocolates that have quinoa in them, we have hair care products that have quinoa in them.
The spike in demand from the U.S. and Europe led big farm operations in Bolivia and Peru to enter quinoa farming a few years ago. That resulted in an oversupply, and prices have been falling.
According to a July report from the U.S. Department of Agriculture's Foreign Agricultural Service, quinoa prices plummeted about 40 percent between September 2014 and August 2015.
Luz Gomez, Peru's National Agrarian University says that Latin American farmers have been affected by the fall in prices.
The lower quinoa prices has affected them because it takes a lot of money to cultivate quinoa, more than other crops.
Whether American farmers will embrace the new crop depends on demand in future.
I think we have a decade or so in which the future of quinoa will be decided. says Gomez.
Back in Washington State Huber says he hopes that he won't lose money, as he has enjoyed the learning experience.
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Organic Farming in the U.S. Today
The USDA's Economic Research Service reports that in 2003, the latest year for which data are available, farmers in 49 states used organic production methods and third-party organic certification services on 2.2 million acres out of a total of 828 million acres of farmland. Approximately two-thirds of the certified U.S. organic farmland was used for crops, and one-third was used as pasture.
Organic food
Large farms, mostly located in the Midwest and West, produced processed tomatoes, organic wine grapes and other high-value crops on a commercial scale, whereas numerous small farms, concentrated in the Northeast, specialized in mixed vegetable production for direct marketing to consumers and restaurants.
While organic food can be found throughout the country, California was the leader in production of organic fruits and vegetables in 2003, with Washington and Oregon not far behind.
Farmers and ranchers in 30 states raised a small number of certified organic cows, hogs and sheep. Wisconsin, California and New York were the top producers of organic dairy cows. The number of certified organic livestock increased more than fivefold from 1997 to 2003.
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