Organics industry continues education efforts

01/11/2013 11:10:00 AM
Jim Offner

Consumers are beginning to understand that “homegrown” and “organic” are not interchangeable terms, according to organic shippers and marketers, as well as industry observers.

Their education is by no means finished, though, said Joy Goodwin, assistant professor in Department of Agriculture Education and Communication and Center for Public Issues Education and Agricultural and Natural Resources at the University of Florida.

“Within the last year, we did research with consumers in Florida and held discussion groups, focusing on local food, and organics kept coming up,” Goodwin said.

Participants would regularly use “homegrown” and “organic” interchangeably, Goodwin said.

“But a lot of consumers could see the difference,” she said.

Talking with farmers

Some are drawing distinct lines between homegrown and organic, Goodwin said.

“A lot of times, consumers would say local food has the advantage of being able to know the farmer and talk to the farmer,” Goodwin said.

Through such interactions, consumers learn how foods are produced, as well as where, Goodwin said.

“It’s not as important that the food is organic if people know how the food is produced. It’s more important to them to be able to talk with and learn from the farmer,” she said.

The research indicated a split between participants who said organic was more important and those who had a preference for homegrown, Goodwin said.

“There were also people who thought organic food was expensive and overrated, and there were people who thought the organic movement was more popular than the local food movement.”

Some participants said organic enjoyed an edge in news coverage or publicity.

The organic marketing message often is more emphatic, too, since large-scale growers in a certain area often have wide, even global, distribution networks, Goodwin said.

“With small producers, maybe they aren’t doing as good a job as getting the word out about their local product,” she said. “People told us they didn’t see ads for local foods and didn’t know where to find it. There were barriers to accessing local food.”

The local and organic categories often overlap, she said.

“If a producer is local and organic, I think a lot of consumers would add value to that,” Goodwin said. “(If) a producer is in a situation where they are growing organically and they can market it locally, they should make sure they are branding and marketing product that way.”


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Mischa Popoff    
Osoyoos BC Canada  |  January, 12, 2013 at 07:14 PM

I must take issue with Simcha Weinstein's bold declaration that we know how organic food is grown and processed, but there is no standard or definition for what constitutes local. Really? It turns out the USDA basically does NO testing to ensure that USDA-NOP certified-organic food is even genuine. In fact, the USDA admits that less than 1% of the food it currently certifies as organic is ever tested, and when it is tested it's tested by European authorities, not American certifiers. In his capacity as the marketing director for Albert’s Organics, I encourage Simcha to do everything he can to help improve upon what the term certified-organic really means. Because if there's no testing, it might just mean nothing.

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