ORGANIC DAIRY PRODUCTION

Abstract

‘Organic’ is a form of food production that begins with healthy, living soil. Organic production emphasizes methods and materials in keeping with the natural harmony of the local environment. To quote the American Organic Standards (AOS) published by the Organic Trade Association (OTA): Organic agriculture is based on holistic production management systems which promote and enhance agro-ecosystem health, including biodiversity, biological cycles and soil biological activity. Organic agriculture emphasizes the use of management practices in preference to the use of off-farm inputs, taking into account that regional conditions require locally adapted systems. These goals are met, where possible, through the use of cultural, biological and mechanical methods, as opposed to using synthetic materials, to fulfill specific functions within the system. Organically produced products are identified under specific and precise standards of production based on the use of ecologically sound production practices, which are intrinsic to the identification and labeling of organic products. Organic certification is a system of institutionalized trust, which allows consumers to identify and reward those who meet organic standards. This requires an informed effort on the part of the producer or handler, and careful vigilance with consistent, transparent decision making on the part of the certification agent. Organic production systems strive to achieve agro-ecosystems that are ecologically, socially, and economically sustainable. Organic standards require that each certified organic operator must complete, and submit for approval by a certification agent, an Organic Plan detailing the management of an organic crop, livestock, wild harvest, processing or handling operation. The Organic Plan outlines the management system that will be used by the operation to comply with the organic standards.