Here, a team of university experts, extension and other educators, organic farmers, veterinarians, and consultants have worked together to provide you—as a farmer, consumer or educator—with accurate, up-to-date, and relevant information on organic dairy production. This site includes articles on the following topics.
* Introductory information on organic dairy farming, including a description of organic milk
* Certification standards and what is needed to make a transition to certified organic production* Cropping systems used on organic dairy farms, including grazing management
* Herd health and nutrition considerations, as well as information on milk quality
* A look at economics and the business of organic dairy farming
* Profiles of organic dairy farmers across the country
* Organic dairy resources, including educational opportunities
Brief History of Organic Dairy
The organic farming movement is commonly agreed to have begun in the 1940s in England with the writings of Sir Albert Howard, who learned about organic practices in India during the 1920s. In the U.S., the birth of the organic movement is commonly credited to J.I. Rodale.
The reasons for producing and purchasing organic food are individual and can be complex. However, most will fall into three categories: health, community, and environment. Since Rachel Carson published Silent Spring in 1962, there has been a growing concern about the conventional agricultural paradigm that relies on synthetic inputs to maximize yields; poses threats to the environment; and disconnects farmers, the land, and their communities.
The organic movement is built on a fundamental principle: healthy soils lead to healthy crops, healthy animals, healthy humans, and a healthy planet. Organic crop and livestock production focuses on building soil organic matter and biology to create a sustainable, dynamic environment for producing healthy food and feed. Organic agriculture is also seen as a way to sustain and support family farms in preference to faceless, ever-expanding mega- and corporate farm models.
Whereas organic fruits, vegetables, grains, and some livestock have long been mainstays of the organic movement, organic dairy is a relative newcomer. Organic dairy surged into the organic marketplace in the 1990s, establishing itself as a major category. The success of organic dairy can largely be attributed to several critical events, including a response to Monsanto's introduction in 1994 of genetically modified or recombinant Bovine Growth Hormone (rBGH). The proliferation of rBGH use—coupled with increased consumer awareness of genetically modified corn, soybean, and other crops treated with an array of synthetic pesticides being fed to livestock; the feeding of slaughter by-products to ruminants and concerns about mad cow disease; and the increased use of synthetic medications including hormones, antibiotics, and steroids—have encouraged many consumers to seek organic dairy products. These consumers have come to rely on the assurances of certified organic dairy as a trusted source of unadulterated dairy products.
At the same time, the organization and marketing efforts of producers and manufacturers of organic foods have established an infrastructure and market presence that makes high-quality organic dairy products available, affordable, and desirable in both specialty natural- and mass-market groceries. Organic dairy products are often viewed as "gateway products", in that consumers will make their first forays into organic purchasing by buying organic dairy products, eventually increasing their allegiance to organic products as they become increasingly food savvy.
