Success Valley Produce LLC, Oxnard, Calif., expects to have a good crop of organic strawberries this year because of favorable growing weather, says marketing director Backus. “The quality is going to be really nice,” he says. ( Photo courtesy Tall Poppy Photography )

Organic strawberries account for 11.8% of the strawberry acreage in California, according to the California Strawberry Commission, and many growers say their volume has been holding steady or making small gains over the past few years.

“We’re increasing acreage every year as much as we can,” said Cindy Jewell, vice president of marketing for California Giant Berry Farms, Watsonville.

But the organic strawberry deal can be a challenge, she said, especially in the summer, when the price differential between organic and conventional fruit is minimal because so much fruit is in the market.

“There’s not always a premium for a grower to grow organic,” she said.

Statewide, organic acreage has been dropping, the strawberry commission says.

There are 3,991 acres of organic strawberries planted in the state this year, down from the 4,166 acres last year.

Some say organic acreage has been overplanted.

Four or five years ago, the organic market was strong year-round, so growers started planting organic strawberries that were not committed to customers, said Paul Kawamura, director of sales for Irvine, Calif.-based Gem Pack LLC.

That led to an oversaturated marketed, especially in the summer, he said.

Now growers are starting to be more strategic as they plant organic berries, he said, which makes sense, since it’s riskier growing organically than conventionally.

“You’re more susceptible to disease, pests and a number of other factors,” he said.

Watsonville-based Well-Pict Inc. probably could use some additional organic acreage, said Jim Grabowski, director of marketing.

“For us demand for organics exceeds supply,” he said.

But the three-year waiting period to convert conventional land to organic presents a challenge.

“You’re farming organic and selling conventional,” he said.

The growers have to hope that at the end of the three years, the demand for organic berries still will be there.

Jason Fung, category development director for The Oppenheimer Group, Vancouver, British Columbia, believes consumers’ cravings for organic strawberries will be around for a while.

Organic strawberries are in constantly growing demand, he said.

“The growth rate of organics within the berry category far exceeds the growth rate of the berry category as a whole,” Fung said.

There actually are two different retail customer bases for organic strawberries, said Backus Nahas, director of marketing for Success Valley Produce LLC, Oxnard, Calif.

One is the traditional retailer, who orders conventional berries and then adds a few pallets of organic fruit as a complement.

The other is the retailer, sometimes a single store, who specializes in organics or natural foods.

This has been a good year for organic strawberries, Craig Moriyama, director of berry operations for Naturipe Berry Growers, Salinas, Calif., said in early March.

That’s largely because the early season was fairly dry in the Oxnard growing district.

“When we usually suffer is when we have a wet year, because organics don’t take the rain as well as conventional berries do,” he said.

Partners in Watsonville-based CBS Farms have about 15 years’ experience growing organic strawberries, said Charlie Staka, operations manager.

Organic volume at CBS Farms is holding steady at less than 10%, he said, enough to cover its customers’ needs.

Organic strawberries, like other organic produce, sell at a premium, and no one expects that to change anytime soon, since growers must pay added production costs, he said.

“You can only do so much when it comes to pests and disease,” Jewell said. “They are still going to be there, and the tools that you have to fight them are still limited.”

Growing on organic land gets more difficult as time goes on, Grabowski added.

“You can’t replenish the land fast enough organically to make it sustainable without chemicals,” he said, so yields get smaller every year, but costs remain the same.

Eventually, someone may find a way to keep costs from rising, he said.

“We haven’t figured it out yet.”