Going organic a growing movement for farmers, consumers

Agriculture has long been a driving force of Amish Country’s economics, and a growing trend in farming has been the movement toward going organic, both in terms of developing farmers as organic food producers and helping the public better understand the health benefits of putting organic food into the body rather than food that has additives and other ingredients that provide no value and can even be harmful to health.

Ernest Martin, a board member of the Organic Farming Conference that took place late last year, said organic farming is something that can benefit farmers seeking something new and inventive for their land, as well as developing ways to increase production and efficiency on the farm.

“Organic farming is about becoming better managers of their own farmland,” Martin said. “Our hope as an organization is to teach farmers how to be better managers, because regardless of how long someone has been farming, there is always room to improve and learn.”

The organization focuses on small family farms of 100 acres or less and even features ideas for those working 1 or 2 acres as homesteaders.

Henry Hershberger of Organic Valley said organic farming continues to become more important as a necessity because it provides a healthier way of farming for both the land and the food people are eating.

He said sharing that message is something the group takes very seriously, and each member believes organic farming needs to become more prevalent because of the health benefits, particularly with the milk industry.

Tim Kline said families today are becoming more aware of what types of products are being put into their bodies through food, especially what younger families are feeding their children.

He said there is a growing awareness of some of the additives that are being put into food and beverages today, and creating an even greater awareness is an important movement.

“It’s become more important than ever to have a greater understanding as to exactly where food is coming from and what is in it,” Kline said.

He said eating fresh organic-based foods eliminates many of the harmful pesticides that can end up in today’s manufactured foods.

He said while many companies will promote words like healthy and natural, those that are certified organic are the only foods that are guaranteed to have those harmful additives absent.

“When people talk about natural foods, there are no guidelines,” Kline said. “Certified organic has to abide by all the rules. It’s frustrating to me with the natural food claims because those are still sprayed.”

While organic foods may be a bit more expensive, the health benefits can pay dividends.

Jonas Schlabach said what he sees in the transition to organic and embracing that trend is organic farming isn’t only a way to farm, but also a way of life.

“The move to going organic has already seen benefits in medical expenses coming down in our community,” Schlabach said. “We are what we eat, and people are choosing to look into eating healthier. There are still those who will never embrace eating organically.”

He said organic foods and farming were once considered a niche market, but it continues to gain a following, and people are turning to healthier eating as they learn more about harmful pesticides and additives.

Schlabach said continuing to develop small farmers devoted to growing organically is of the utmost importance.

“We need to continue to develop these types of small farms devoted to organics because they can devote small acres of land to specific things like vegetables,” Schlabach said. “We’ve only tapped a small source so far, and we’re seeing more of these small markets cropping up in our area. The future looks very bright.”

He said the fellowship and support of the organic farming community continues to be critical as they explore expanding the world of organic farming.

Each member talked a lot about the importance of expanding more roadside markets built around organic farming in the area because it continues to be something visitors coming to Amish Country are seeking.

Kline said many people love the person-to-person contact and the idea of stopping to get fresh produce they trust was grown the right way, especially because they can see the fields next to the stands where the produce is being grown.

With a focus on promoting the practice of conservation and renewal of the land, along with growing healthier food, organic continues to develop a following as people become more aware of a food market that is nutritious, wholesome and delicious.