Organic Agricultural Production in the United States: An Old Wheel Being Reinvented

Organic production is not a new concept that has been developed in the United States during the last part of the 20 th century as an alternative to conventional agriculture. It can better be described as a resurgence of old ideas that have been combined with modern technology. The problems faced by practitioners of organic agriculture are the same as those faced by practitioners of conventional agriculture, i.e., establishment, maintenance, and harvesting of a crop or animal enterprise. What is different between the systems is the methodology by which the goal is attained. The road to the present state of organic agriculture in the US began before European colonization; the concept was influenced by the Industrial Revolution, and organic agriculture was almost dismissed by changes in demographics and the upsurge of technology that was applied to agriculture after World War 2. Concerns about the effects conventional agriculture was having on the environment, and the perception that organic food is healthier, has increased demand for organic products. The opportunities for expansion of organic production are present, but the demand is outstripping supply. The future for research includes finding answers about how to: control pests, pathogens, and especially weeds; development of a better understanding of the interaction of soil, water, microorganisms, plants and nutrients; and reduce costs of organic production. Participants in these endeavors include the organic farmer and state and federal research and regulatory organizations.

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