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Montana Organic Organization
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Montana’s first-ever organic conference in Great Falls
December 5 also marked the birth of the Montana Organic Organization
(MOO for short). “Making connections” was an appropriate
theme for this brand-new conference, with about 125 farmers
from all corners of the state gathering—many for the first
time—to share information, network with vendors, and learn
from organic experts. The event was sponsored by MOO, the Independent
Organic Inspectors Association (IOIA) and the Alternative Energy
Resources Organization (AERO).
Montana has more than 200,000 acres of organically farmed
land and is first in the nation in organic wheat production.
“This is absolutely critical to our future,” Montana
Department of Agriculture Director Ralph Peck said of the
conference and of his state’s overall organic efforts.
“It’s those who step forward who make the difference.”
Some of the most well-attended workshops were those covering
alternative agronomic methods, including green
manures, raising organic livestock, and organic
vegetable production. Attendees clamored for “more time
next year” for these and other workshops as well as
for an increased focus at the exhibition tables for developing
trade partnerships.
Other conference highlights included:
Perennial organic
wheat research in the public domain
Wheat breeder Stephen Jones, Ph.D., of Washington State University
received a standing ovation after sharing his struggles to
breed seed varieties for a sustainable future and for his
determination—contrary to current trends at land grant
universities—to keep ownership of these critically important
varieties in the public domain.
Jones research includes crossing traditional wheat seed with
modern varieties and developing regional varieties suited
to unique ecosystems and adapted to growing methods that eschew
heavy chemical inputs. “If you’re not selecting
your wheat under low input systems, you’re losing an
important trait in wheat,” he said. “We took 162
traditional varieties and crossed them to modern varieties,
which is the basis for our organic program.”
Washington State University utilizes 11 certified organic
acres and two organic farms in north-central Washington. The
university will offer an undergraduate organic curriculum
within a year or two, Jones announced. In addition to studying
organic annual wheat, Jones has been developing some perennial
wheat varieties to combat erosion caused by wind. These varieties
are similar to wheatgrass, he said, and produce a head but
to not die off. “They maintain their seeds and roots
and stay green longer,” Jones explained. “They
don’t go to seed but go down to the roots and crown.
“It’s large project. We have both hard and soft
wheat in the perennial wheat program.”
The perennial wheat is currently being grown on research
farms but is not yet available to wheat producers, Jones said.
“We currently have 5-year-old plants in the field. We’re
also working on perennial chickpeas as a companion.”
Though the industry may not be ready for perennial wheat,
Jones said he researches what growers want, not what the industry
wants. “I was hired to have ideas and input; I was not
hired to sit in my office and wait for the industry to come
to me and tell me what to do,” he said. “We need
to have a vision of what agriculture should look like and
not base it on what the industry thinks it should look like.”
Organic buyers, sellers
forum
At the conference’s popular Buyers and Sellers Forum,
twelve representatives of organic business discussed their
particular and unique needs. From Echinacea and alfalfa to
beef and lentil production, organic producers made connections
with buyers from across the state and nation.
Sam Schmidt of Montana Milling said he is looking to purchase
multiple organically grown grains for the Conrad flour mill,
while David Oien of Timeless Seed announced that he was hoping
to contract organic seed growers for a new Manna wheat variety.
Allen Moody, a crop farmer and livestock coordinator for Organic
Valley Family of Farms’ Meat program made known his
quest for organically grown beef. Ronald Schlecht spoke of
SK Food International’s plans to provide bulk organically
grown food ingredients—such as flax, soybean, hard red
winter wheat, safflower and lentils—in the northwestern
region.
The forum also included farmers selling organic products,
such as Mikel Lund (who sells certified organic beef and natural
health products) and Dag Falck of Nature’s Path (who
sells organically made cereal bars and bread). “We’re
working to connect the consumers with the farmers,”
said Falck. “If we farmers want to sell [a producer’s]
product, we’ll put them in touch with the mills and
help them to get in touch with the consumers.”
Montana Organic Organization
Montana’s organic producers united during the conference,
creating the state’s first organic organization and
mission statement: “To advocate and promote Montana
organic agriculture through a statewide network of organic
producers, handlers, retailers and consumers.”
Conference coordinator Jill Davies said the organization
would unite the farmers/producers as one unit rather than
segregating them by their operation types. The farmers/producers
emphasized the need for education, both inside and outside
the organization.
“The services called for included the education of
farmers, the public, the policy makers and students; information
sharing through newsletters, list serves and a Web site; hosting
annual meetings; policy advocacy; facilitating the building
of trade and creating more opportunities for folks to share,
encourage and learn from one another,” Davies explained.
“Several options were put forth for a name for our fledgling
organization, but there wasn’t enough time for the group
to choose one, so for the time being, ‘MOO’ (Montana
Organic Organization) will do.”
Montana Organic Organization Coordinator Jill Davies
contributed to this report.
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