Feeding the community one garden at a time

May 29, 2013, by Leslie Davis

I work with a non-profit organization, Seed2Need, outside of Albuquerque, New Mexico that grows gardens to generate fresh produce for local food pantries. New Mexico consistently ranks high for poverty and food insecurity. Funding available to our central food bank has been reduced due to state and federal budget constraints. With so many relying on their services, they cannot afford to invest in perishable commodities, but the importance of fruit and vegetables to basic nutrition cannot be denied. Addressing the issue at a localized level seemed like the most efficient way to alleviate the problem.

Our mission is to reduce hunger in our community by growing gardens, gleaning fruit from local orchards and soliciting produce donations at our local grower’s market. Produce harvested is often in the hands of the families who need it within hours of harvest.  Picked fresh.  Distributed fresh.  Consumed locally by families facing food insecurity.

What started as a small garden in a neighbor’s horse corral to supply one food pantry has evolved over the last five years into Seed2Need; now serving 15 food pantries and soup kitchens in the area. Our community is very supportive, with many local property owners donating land, equipment and excess fruit from their orchards. We receive financial assistance from local businesses and individuals. We have volunteers of all ages and every walk of life. Our organization involves service by the community for the community.

Many of us have an interest in gardening, but no background in agriculture. This has been an educational experience for many, if not most, of the volunteers involved. There has been a steep learning curve as we realize what we are doing wrong and recognize what we are doing right, changing and adapting as we progress. The varieties of produce have been altered based on productivity and various planting, irrigation and mulching techniques have been modified to increase efficiency. As a volunteer organization we have to be aware of cost effective, labor saving methods.

Growing in New Mexico is nothing like growing in the more fertile climates of the Midwest or Southern states. New Mexico is a dry, arid, hot, high mountain climate. We have been experiencing a prolonged, extreme drought over the last several years. As a result of the drought, many farmers are unable to plant crops this summer, making the cost of fresh produce more cost prohibitive to families experiencing economic hardship and making water conservation a vital part of our plan. Although our gardens are close to the Rio Grande River we utilize a T-Tape drip irrigation system, drawn from a well, rather than relying on flood irrigation. This reduces the weeds brought in from flood irrigation and conserves water by applying small increments directly to the plants. We also utilize plastic mulch to prevent rapid evaporation and to create a barrier for weeds.

We have chosen vegetables that produce over a period of time, rather than a singular harvest, to ensure that we can provide a plentiful supply over several months. We also take into consideration regional tastes and diet. Currently we are growing 2 acres of tomatoes, green chile, cucumbers, watermelons, cantaloupe, zucchini and green beans. Over the last three years we have generated 70 tons of produce for local food pantries. With two acres planted this spring we are hoping to harvest 30 tons this summer alone.

For more information please visit our website, www.Seed2Need.us, or like our Seed2Need page on Facebook. If you have any questions about our techniques or starting a garden to address hunger within your community, please email Seed2Need@gmail.com.

Bio: Leslie Davis has a finance and economics degree with 25 years of sales and marketing experience and a desire to apply those skills to make a positive impact on her community.

Contact Info: www.Seed2Need.us

Leslie Davis
505.933.1345
www.Seed2Need.us
Facebook: Seed2Need
Seed2Need@gmail.com

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Pakistan: Mango export season begins

By Tanveer Sher

Mango export has started in the country on Saturday with an ambitious target of 175,000 tonnes, which is 52 percent higher than the previous season’s target of 115,000 million tonnes.
Export of mango this season is expected to fetch $60 million.
The Ministry of Commerce granted permission to exporters to start export across the country. The objective of the decision was described by exporters on account of avoiding losses through unplanned and premature export of the fruit as witnessed during previous years.
Some 400 metric tonnes of the most favourite fruit of the summer season was airlifted to a number of European and Gulf countries UAE, Qatar, Saudi Arabia, Kuwait, Bahrian, UK and Germany where demand of Pakistani mango is growing with the period of time.

According to All-Pakistan Fruit and Vegetable Importers-Exporters and Merchants Association (PFVA) Chairman Waheed Ahmed, the production of mango is being expected at 1.55 million tonnes, while export target of 175,000 metric million tones mango has been set for this year.

Sindh was the most affected province of the climatic hazards facing 150,000 tonnes drop in production with an estimated decline of 25 percent in 2013. The production of mango in Hyderabad, Tando Allayar, Mityari, Mirpurkhas and others parts of the province was badly affected which has also delayed the season by two weeks.
Citing hindrances, which hampered mango exports, he said they include international barriers on trade with Iran, which also declined Pakistan’s exports to that country, as Pakistani banks had stopped trade services with Iran, which previously was importing 30,000 tonnes of mangoes from Pakistan. The country suffered a loss of $10 million for not exporting mangoes to Iran, he said adding that the illegal trade or smuggling via land routes was not benefiting the country in terms of revenue.
Besides, despite of being approved for US market mango exports to the foreign country on commercial basis could not take place due to the condition of treating the mangoes at a radiation plant near Chicago and unavailability of direct air service. Treating and processing the fruit in US, according to him is not only a costlier business but also highly risky for the exporters. Besides, the export of the perishable items via sea routes was also not feasible to the businessmen in horticulture sector due to long transit. The only way out to tap the US market is to provide the radiation facility in Pakistan preferably in Karachi and Multan.
Exports to Australia also could not begin because of quarantine issue. Though Australian quarantine team had visited facilities and orchards in the country to check the quality of the fruit for their market, however no development was made in this regard. The Ministry of Commerce and other concerned authorities should move to approach the authorities in the foreign country to have another highly valued market tapped.
Ahmed said during the current year exporters would focus on exports to Japan, Australia, South Korea, US, Mauritius and Lebanon markets and initiatives would be taken to uplift the quality of Pakistani mangoes to increase exports. Pakistan was presently exporting mango to at least 40 countries of the world including Canada, Germany, UK, France, Italy, Island, Denmark, Holland, Switzerland, Belgium, UAE, Saudi Arabia, Bahrain Kuwait, Singapore, Malaysia, South Korea, Lebanon and others. The varieties those commercially exported from Pakistan are Sindhri, Sunhaira, Fajri, Began Phali, Summar Chaunsa, Black Chaunsa and White Chaunsa.
Owing to the holy month of Ramazan falling in the second week of July, the local and international demand of mango is likely to go up as Muslims across the world are sure to enhance their daily consumption of the most demanding fruit of the summer season.
Responding to a query, he said as pledged by the officials of national flag carrier Pakistan International Airlines (PIA) during a meeting with office bearers of the fruit exporters some one month ago, a pro-active role on its part would be highly beneficial for the export of mango during the current season which may ultimately help realisation of ambitious target of 1.75 million tonnes.
Previous year, PIA had been under criticism for not providing enough space and facilities to mango exporters, but this year it has finally formed a new ‘business strategy’ to lift the fruit with maximum quantity. Providing new equipments and space to its cargo facility, the national flag carrier will be grabbing 25 percent share in the country’s cargo revenue this year. By airlifting maximum cargo for European destinations, the airline would easily be getting substantial revenue from mango exports in 2013, which would enable it to reduce its mounting financial losses.

Source: http://www.dailytimes.com.pk

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Harvesting flies for animal feed wins innovation prize

A South African company has won the Innovation Prize for Africa (IPA) for developing a method of creating livestock feed from maggots.

AgriProtein Technologies beat ten other finalists from across the country and was awarded US$100,000.
Jason Drew, cofounder of the company, explained the process “ After allowing flies to lay eggs in the bio-waste, the resultant larvae, or maggots, are harvested and dried before being mixed with carbohydrates and starch to create food for chickens, crayfish, abalone and pigs.”
Drew said his company is already at a commercial production stage in order to provide farmers with affordable animal feed protein and the prize money would enable to expand to the rest of Africa.
“We are honoured by this remarkable recognition. We are passionate about expanding our business to recycle more waste nutrients and supply a natural protein to feed farm animals… helping sustainably feed our continent…this is an African contribution to sustainable agriculture for our planet,” he said.
The IPA was founded by the African Innovation Foundation (AIF) and the United Nations Economic Commission for Africa, focusing on building Africa’s capacity by investing in local entrepreneurship.

Source: allaboutfeed

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Hydroponic Farming: Pakistan Future

Asad Manzoor*

Department of Agriculture & Agribusiness Management, University of Karachi

To defeat food shortages in the upcoming era, Pakistan can use hydroponic farming to overcome crises of food shortage. Hydroponics can be a revolutionary technology for Pakistan to guarantee suitable and sustainable supply of vegetable. It reduces 70 percent to 90 percent less water and reduce cultivated area than irrigated soil and land based agriculture farming and gardening. No water was lost in the ground or absorbed by weeds or lost in evaporation.
With the collaboration of government and private sector, a hydroponic pilot project can be started across the country. The establishment of state-of-the-art greenhouse facility can produce hydroponic tomatoes of all varieties including tangy, elegant, cherry and others. If the hydroponic technology is properly deployed, the country could be a huge power player in the market because nobody else in the region is using high-tech hydroponics.

 
A high tech hydroponic facility is more expensive to set up than soil farming but once it is set up, operating and maintenance costs were low and the very high and definite yields means that invested money would be recovered in one year.
The world leader’s countries in hydroponics utilize ‘cluster approach’ where land is allocated just for hydroponic farming practiced by different farmers. To develop a viable hydroponics industry, Pakistan urgently needs to improve its infrastructure facilities, such as availability of electricity and land. Greenhouses need a constant supply of power but the situation in Pakistan is not encouraging. By improving electricity facilities and establishing green house a fine chain of hydroponics farm can develop.
With more than 16 million populations, Pakistan needed to boost its agriculture performance, which was low and unpredictable compared to other major agriculture producers. If hydroponics is introduced properly, the country can triple the revenues earned on agriculture exports. The new technology also has a great potential to meet our food requirement.

*Contact: asad@gardener.com

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Bee Venom Can Kill HIV, Study Shows

Scientists from Washington University School of Medicine in St. Louis have discovered bee venom can kill the HIV virus without harming the body.

Bees could hold the key to preventing HIV transmission. Researchers have discovered that bee venom kills the virus while leaving body cells unharmed, which could lead to an anti-HIV vaginal gel and other treatments.

Scientists at the Washington University School of Medicine in St. Louis found that melittin, a toxin found in bee venom, physically destroys the HIV virus, a breakthrough that could potentially lead to drugs that are immune to HIV resistance. The study was published Thursday in the journal Antiviral Therapy. http://zaraimedia.com/

"Our hope is that in places where HIV is running rampant, people could use this as a preventative measure to stop the initial infection," Joshua Hood, one of the authors of the study, said in a statement.

The researchers attached melittin to nanoparticles that are physically smaller than HIV, which is smaller than body cells. The toxin rips holes in the virus' outer layer, destroying it, but the particles aren't large enough to damage body cells.

"Based on this finding, we propose that melittin-loaded nanoparticles are well-suited for use as topical vaginal HIV virucidal agents," they write.

Theoretically, the particles could also be injected into an HIV-positive person to eliminate the virus in the bloodstream.

Because the toxin attacks the virus' outer layer, the virus is likely unable to develop a resistance to the substance, which could make it more effective than other HIV drugs.

"Theoretically, melittin nanoparticles are not susceptible to HIV mutational resistance seen with standard HIV therapies," they write. "By disintegrating the [virus'] lipid envelope [it's] less likely to develop resistance to the melittin nanoparticles."

The group plans to soon test the gel in clinical trials.

Source: usnews.com

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Kharif Crops List

The crops that are sown in the rainy season are called kharif crops. (also known as the summer or monsoon crop) in India. Kharif crops are usually sown with the beginning of the first rains in July, during the south-west monsoon season. The main monsoon season in Pakistan and India runs from June to September.

 Paddy (Oryza sativa, L)

 Guar (F) (Cymopsis tetragonaloba, Taub)

 Castor (Ricinus communis)

 Nagali (Eleusine coracana, G)

 Hy Cotton (Gossypium hirsutum, L)

 Chilly (Capsicum frutescens, L)

 Cotton (Gossypium herbaceum, L)

 Jowar (Sorghum vulgare, Pers)

 Sesamum (Sesamum orientale)

 Soyabean (Glycine hispida, Merr)

 Maize (Zea mays, L)

 Urid (Vigna mungo, L)

 Bajri (Pennisetum typhoideum, L)

 Arhar (Cajanus cajan, Milsp)

Ground Nut (Arachis hypogaea, L)

Fennel (Foeniculum vulgare, Miller)

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Rabi Crops List

The crops that are sown in the winter season are called Rabi crops. (also known as the "winter crop") in Pakistan and India. The Rabi means, when the crop is harvested.Crops that are grown in the winter season, from November to April are called Rabi Crops.Some of the important rabi crops are wheat, barley, peas, gram and mustard.

 Maize (Zea mays, L)

 Lucerne (Hedicago sativa)

 Cumin (Cuminum cyminum, L)

 Coriender (Coriandrum sativum, L)

 Wheat (Triticum vulgare, Vill)

 Fenugreek (Trigonella foenumgraecum, L)

 Gram (Cicer arientinum)

 Onion (Allium cepa, L)

 Mustard (Brassica juncea, L)

 Tomato (Lycopersicum esculentum, Mill)

 Fennel (Foeniculum vulgare, Miller)

 Potato (Solanum tuberosum)

 Isabgol (Plantago ovata. Fors)

 

Oat (Avena sativa)

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Improved method for raising rice nursery

By Dr Shahzad M. A. Basra, Dr M. Farooq & Hafeez ur Rehman

RICE is grown here under diverse climatic and edaphic conditions. Basmati predominates in traditional rice tracts of Punjab. Temperate Japonica rice is grown in Swat at high altitude in the mountainous valleys. IRRI type long grain heat-tolerant variety of tropical rice is grown in the south of NWFP, Sindh and Balochistan.
Transplanting is the major method of growing rice. In this method rice is grown in a nursery, pulled and transplanted into well puddle and prepared field. Rice seedlings can either be transplanted manually or by mechanically. In transplanted rice, spacing between hills varies with variety and seedling age. A spacing of 20 x 20 cm is recommended. A hill should be transplanted with two healthy seedlings.
For transplanted seedlings, age is a major factor in determining yield. Transplanting shock, this is a setback to growth due to uprooting and replanting of seedling, increases with increased age of seedling. In general, the effect of transplanting on yield increases with the decreasing age. Seedling age also varies with environmental conditions and the type of nursery. The physical and bio-chemical factors set a minimum and maximum age for a particular nursery. Minimum age of a seedling for transplanting is about 15-20 days. However, ideal seedling age is about 30 days; tilling capacity is reduced if older seedlings are transplanted.
Nursery seedlings: Rice which is to be transplanted into puddle soil must first be nursed on seed beds. The main reason for rising nursery is to provide seedlings a substantial head-start on weeds. Rice nursery is raised by four methods in world, viz. the wet-bed nursery, the dry-bed nursery, the dapog and mat type in trays. Each has its advantages and disadvantages. Dapog method originated in the Philippines and is now fairly common in South East Asia, but not practised in Pakistan. Mat type is being introduced in the country. Wet-bed and dry-bed methods are common here depending on the soil and water availability.
The wet-bed method is popular worldwide. It is used in areas where water is adequate. In our country, it is commonly followed in Punjab and the NWFP. The area selected for nursery is watered for about 30 days before sowing. It helps in eradication weeds. When weeds germinate after a week, the field is thoroughly puddled and levelled. Clean seed is shifted into gunny bags and soaked in water for 24 hours. After soaking it is placed under shade and covered with gunny bags. Water is sprinkled over seed after intervals and turned with hands about three times in a day for proper aeration and avoiding damage by heat due to suffocation. After about 36-48 hours, the seed sprouts and is ready for sowing. Pre-germinated seeds are then broadcast in seedbed. Once the seedlings are established, the nursery is impounded with water. Water level is then raised gradually. Some decomposed organic manures and small amount of inorganic fertiliser as basal dose may also be added in the nursery. Remember to flood the beds while uprooting. Uproot seedlings by holding at a few times between thumb and forefinger at the base of culms and pulling sideway.
The dry-bed method of nursery is practised in dry soil conditions. The fields are prepared under dry conditions. Seeds beds of convenient dimensions are prepared by raising soil to a height of about 5-10 cm. A thin layer of farmyard manure or half burnt paddy husk could be spread over nursery bed mainly to facilitate uprooting. In this method, soaked seed are spread over seedbed and then irrigated. In some areas of Punjab rab method of nursery raising is also practised.
Nursery raised by soaking seeds and then broadcasting pre-germinated seeds may be ready for transplanting within 40-45 days under both system of nursery growing. For decades, our farmers are using pre-germinated seeds for rice nursery raising that result in poor and delayed germination. Not only it is very difficult to handle the pre-germinated seeds but it also makes the nursery sowing a tedious job. Nursery seedlings thus raised can be transplanted when they are 40-45 days old, while, 30-day-old seedlings are considered ideal for transplanting. Older seedlings result in lower tilling capacity thus reducing the final yield. Sub-optimum plant population and uneven crop stand resulting from poor nursery seedlings are the most important yield limiting factors in the traditional rice production system which ultimately results in low paddy yield. Success in raising healthy rice seedlings depends mainly on planting high quality seeds with increased vigour. Seeds with enhanced vigour have high percentages for germination and vigorous seedling growth than seeds low in vigour generally produce weak seedlings that are susceptible to environmental stresses. Seeds high in vigour generally provide for early and uniform stands that give seedlings a competitive advantage against environmental stresses. Improved seed invigoration techniques like seed priming are being used to reduce the germination time, to get synchronised germination, improve germination rate, and better seedling stand in many field crops like wheat, maize including rice.
These seed priming techniques including hydro priming, osmo-conditioning, osmo-hardening and hardening has been successfully employed for earlier and better nursery stand establishment, which result in improved performance of traditional rice production system.
Recently, after a series of trials at farmer’s field of districts of Sialkot, Sheikhupura and Faisalabad, researchers at the Department of Crop Physiology, University of Agriculture, Faisalabad, have successfully established an improved method of nursery raising by using primed seeds instead of pre-germinated seeds as in case of traditional method of nursery raising. The seed priming techniques like osmo-hardening with CaCl2, followed by hardening and osmo-hardening KCl are found the most effective and promising seed priming techniques in both coarse and fine rice varieties for raising healthy and vigorous nursery seedlings growth.
These seed priming techniques not only improve nursery seedlings and performance of improved nursery seedlings, increased growth, yield and quality of transplanted rice production system are also reported. Rapid and more uniform germination and seedling growth, younger seedlings are able to be transplanted after 25-30 days which result in higher tilling that ultimately lead to improved kernel yield of the transplanted rice.
Transplanted rice raised by improved nursery method is also resistant to lodging due to natural calamities such as windstorm having healthy and vigorous seedling growth of main culms and secondary branches and deeper, more vigorous and fibrous root system development.
It should always be kept in mind that it is really very easy to raise healthy seedlings by primed seeds if one is prepared to take enough time to do the job properly. Success in raising healthy rice seedlings depends mainly on the constant supervision and proper management.
Courtesy:  The Dawn

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Rabbit Farming for Meat

To fulfill the food demand for growing population, we have to find out different ways of food production. The rabbit known as "Micro-Livestock" can be a great source of food production. 

There is a great opportunity of rabbit farming in our country. Rabbit needs small place and less food for survival. Rabbit meat contains high ratio of protein, energy, calcium and vitamin than other species of animal.

The cholesterol fat and sodium is less than other meat. The meat of rabbit is very testy, easily consumed and all religious people can eat it. They grows very fast and the female rabbit produce 2-8 baby every time.

They eat very low quality food and make high quality of meat. Raising rabbit can be a great income source to the unemployed people and landless farmers. So, we have to raise rabbit to meet the demand of protein as well as to reduce poverty from our society.
We generally raise rabbit as pet. But if we raise them commercially then it will be a great source of income and a smart way of employment. The annual demand of meat in our country is about six million tons. But only one million tons of meat produced in our country, rest of the meat we import from foreign country.

According to the demand only 15-20 percent of animal protein comes from the livestock which is very less compared to the requirement. Further, this demand is increasing with population growth.

An adult person needs 120 grams of meat daily. But we get only 20 grams on an average. So, we can consider rabbit farming as a potential direction of animal protein. It is very easy to maintain rabbit farm than other animals. Every person of the family can take care of it.

Species of Rabbit:
There are many species of rabbit are available in our country. Among those Dark Gray (internal), Fox, Dutch, New Zealand White, New Zealand Black, New Zealand Red, Belgium White and Chinchilla are most favorite.

Rabbit Meat Quality
In many research it has found that, young rabbit meat is very high quality than the adult rabbit meat. And the meat quality of male rabbit is high than female rabbit meat.

The quantity of cholesterol and lipids increases and reduces protein with the increase of the rabbit age. On the other hand, female rabbit meat contains more lipid, fat and cholesterol.

Benefit of Rabbit Farming:
There are many benefits of farming rabbit. The main benefits of raising rabbit according to our country economic and ecological condition are described bellow.

.The rabbit is a very fast breeding animal.
.Their food converting rate is better than other animals.
.One female rabbit can give birth 2-8 baby rabbit at a time.
.Rabbit can be raised in a short place.
.More production can be made in little cost.
.Rabbit meat is very nutritious.
.In meat production it has a place after poultry.
.Wast material of the kitchen, grass, plant leaves etc. are favorite food of rabbit. So, we can raise them using this commodities.
.Family labor can be successfully applied to rabbit farming.

Method of Raising Rabbit:
With a small investment we can make house for rabbit in our house yard or in building roof and start rearing rabbit. We can make house for rearing rabbit in two methods.

Deep Litter Method:
This method is suitable for less amount of rabbit. The floor should well made concrete. 4-5 inches depth litter should make with husk, rice straw or wood lath. In this method at most 30 rabbit can be raised. The male rabbit should keep in a separate room from the female. In this method the possibilities of being affected by diseases is high. Moreover, it is very difficult to manage the rabbit in this system.

Cage Method:
To keep rabbit commercially this method is the best. In this system the rabbit are kept in a cage made with iron plate. This cage is very useful for raising more rabbit. In every cage it have to have the facilities of necessary space. Male and female rabbit should keep separate from each other. They should keep in same rood when thy need mating to produce baby rabbit.

Food Management
Food consuming rate and nutrient requirements varies according to the rabbit age and species. For proper nutrition of an adult rabbit its food should contain 17-18 percent crude protein, 14 percent fiber, 7 percent minerals and 2700 kilo calorie/kg of metabolic energy.
Green leafy vegetables, seasonal vegetable, spinach greens, carrots, Muller, cucumber, green grass and vegetable wast can easily used as the food of rabbit. For commercial purpose poultry food can be served to feed the rabbit. Accordance with proper food management they should supply sufficient water according to their demand. Thus a farmer can be success in rabbit farming.
Courtesy: pakagri.blogspot.com

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ROLE OF PRUNING IN CITRUS, TIMING AND ITS IMPACT ON TREE AND FRUIT

*Muhammad Shafique Khalid, *Muhammad. Amin, *Omer Hafeez, **Muhammad Umar and **Faheem Haider

* PhD Scholar, Institute of Horticultural Sciences, University of Agriculture Faisalabad

** M.Sc Scholar Institute of Horticultural Sciences, University of Agriculture Faisalabad

Pruning fruit trees is a technique that is employed by gardeners to control growth, remove dead or diseased wood or stimulate the formation of flowers and fruit buds. Pruning of tree fruits and vines is a horticultural practice handed down from ancient time. It has in common the objectives of manipulating various aspects of vegetative and fruiting behaviour. Some of the benefits traditionally attributed to pruning and girdling in the practical culture of citrus have been called into question by field research in the past few decades.

Citrus is a perennial crop. As long as the trees remain healthy, they can flower and fruit for years on end, some times for as long as twenty or thirty years (Mazhar and Nawaz, 2006). However, if the trees are not maintained at a proper size, the height and canopy shape of mature trees in a citrus orchard will not be uniform and the branches will be too crowded. In a crowded orchard, disease and pests can spread quickly. Fruit quality tends to be poor, and trees may not bear fruit every year. A proper training and pruning program is essential for the maintenance of a healthy and productive orchard.

Benefits of pruning in citrus

The major benifits of pruning in citrus include:

1. The total effective leaf area is increased resulting in increased photosynthesis by exposing the leaves to light and air.
2. The water use efficiency and the conversion of available plant nutrients is increased.
3. By removing diseased or infested branches and exposing leaves to light and air, a good training and pruning program helps control pests and diseases in citrus orchard.
4. Proper pruning of the tree keeps it in the right size.
5. It also increases the vigor of the tree, enhances its tolerance of various stresses, and helps maintain the most efficient balance between vegetative growth and fruiting.

Pruning and skirting (removal of low-hanging limbs) affects on canopy temperature, relative humidity (RH), and fruit yield and quality of Orlando' tangelo trees (Citrus paradisi Macf. x Citrus reticulata Blanco). Pruning increased the percentage of large fruit and reduced the percentage of small fruit. (Morales et al., 2000).

The alternate tendency exists across all varieties of the citrus. To attenuate alternate bearing, pruning and fertilization are processes the only options which growers can exploit. For pruning to be effective, it must be done after the end of an “off” or light crop year, i.e., prior to the season of anticipated high production. It should not matter whether the pruning is conducted before or after the bloom, as the results should be about the same, reduction in production during the season following pruning (Mazhar and Nawaz, 2006).

Eissenstat and Duncan (1992) reported that total reducing and ketone sugars (free fructose, sucrose and fructans) in the fine roots were less in pruned than unpruned trees 20 days after pruning, but not thereafter. By 30 days after pruning, at least 20% of the roots of the pruned trees at a soil depth of 9 to 35 cm apparently died. By 63 days after pruning, root length density had recovered to that of the unpruned trees, although starch reserves were 18% less in the fine roots of pruned than unpruned trees at this time.

Growers should select the correct time for the pruning. Since citrus trees are evergreen, they do not have a period of true dormancy. However, the metabolism of the tree is less active in the period after fruit harvesting. This period of reduced metabolism activity is the time to prune. Light pruning can also be conducted at other seasons to remove unwanted and overcrowded shoots.

Tree age is another important factor that should be taken into account, because the tree’s response to pruning varies according to age (Mazhar and Nawaz, 2006). Therefore citrus growers have to recognize the characteristics of the different cultivars they are growing in order to select the best training and pruning system for their orchards.

References:

Eissenstat D.M and L.W Duncan.1992. Root growth and carbohydrate responses in bearing citrus trees following partial canopy removal. Tree Physiol. 10(3): 245-57.

Mazhar, M.S. and M.A. Nawaz. 2006. Pruning as a tool to improve yields in citrus. Pakistan Horticulture. 4(1): 23-25.

Morales, P., F.S. Davies and R.C Littell. 2000. Pruning and skirting affect canopy microclimate, yields, and fruit quality of 'Orlando' tangelo. Hort Science. 35: 30-35.

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KINNOW MANDARIN: THE PREMIER CITRUS OF PAKISTAN

*Muhammad Shafique Khalid,** Aman Ullah Malik,* Samina Khalid,* Omer Hafeez and *M. Amin

* PhD Scholar, Institute of Horticultural Sciences, University of Agriculture Faisalabad

**Professor, Institute of Horticultural Sciences, University of Agriculture Faisalabad

Kinnow mandarin (Citrus reticulata Blanco) is one of the major citrus cultivars and is extensively grown in Pakistan. It was developed by H.B. Frost at California as hybrid (F1 generation) between King and Willow leaf during 1915; released in 1935 and was introduced in sub continent during 1943-44. The first plantation in Pakistan was made at Experimental Fruit Garden of Punjab Agricultural College and Research Institute Lyallpur (now University of Agriculture, Faisalabad). Since its introduction, it has flourished well under the agro-ecological conditions of Punjab, Pakistan. According to an estimate approximately 95% of the world Kinnow is being produced in Pakistan (Anonymous, 2011). The Kinnow fruit of Pakistan possesses superior taste, flavor and aroma and competes well with other citrus cultivars in qualitative and nutritive attributes as under:

Ø Kinnow grown in Pakistan is naturally coloured, no chemical degreening is needed.

Ø The fruit peel off very easily unlike other citrus members.

Ø Kinnow mandarin fruits have higher juice contents i.e. 53% as compared to other citrus varieties e.g. Grapefruit (48.50%), Blood Red (37.7%). Even Kinnow is juicier than Clementine mandarin.

Ø Kinnow has 18.59% more vitamin C as compared to Blood Red orange, 9.9% than Musambi and 6.65% than Grapefruit. Vitamin C protects against cancer by scavenging their causing compounds.

Ø As far as minerals contents (calcium, iron, magnesium, potassium and sodium) are concerned, Kinnow possess 11.11% more calcium than Grape fruit, 14.50% than Blood Red and 16.27% than Musambi. Similarly Kinnow has 10.73% higher Magnesium contents than Grapefruit, 14.19% than Blood Red and 15.87% than Musambi. Iron contents are also 7.93% greater in Kinnow than Grapefruit, 11.47% than Blood Red and 28.30% than Musambi.

Ø Kinnow mandarin is also loaded with photochemicals like antioxidants and phenolic compounds. Almost 16.18% high phenolic compounds are present in Kinnow as compared to Blood Red.

Ø Kinnow has about 16.14%, 6.05% and 47.02% higher antioxidant activity than that of Blood Red, Hamlin and Lemon respectively. These compounds are very important due to their antiallergic, anti inflammatory, anticancer and antiviral properties

Ø Kinnow mandarin is good source of Folic acid, β-carotene etc. Folic acid is recommended before and early pregnancy for healthy babies (avoiding neural tube defects). While β-carotene is important in immune response and also acts as antioxidant.

Ø Consumption of Kinnow fruits can provide sufficient quantities of pectin in diet as juice sac walls and capillary membranes are effective source of pectin. Pectin affects several metabolic and digestive processes most important of them are its affect on glucose absorption and maintaining cholesterol levels. Dietary fiber also reduces the chances of colon cancer by absorbing carcinogen in gastrointestinal tract.

Table 1: Biochemical profile of Kinnow mandarin of Pakistan

1. Juice (%age)^* 51-54

2. TSS ^oBrix^* 09-10.3

3. Acidity (%age)^* 0.55-1.0

4. Ascorbic acid (mg/100ml)^* 41-53

5. Total Sugars (%age)^* 7.2-7.5

6. Total phenolics compound (ppm) ^* 852-1059

7. Antioxidant activity (I %)^* 65-73

8. Calcium (mg/100ml)⁺ 0.750

9. Iron (mg/100ml)⁺ 0.338

10. Magnesium (mg/100ml)⁺ 7.48

SOURCE: ^*Khalid and Malik (unpublished data); ⁺Rashid, (2007);

Variation exists for different maturity stages

Table 2: Biochemical profile of other citrus varieties grown in Pakistan.

Grape fruit Blood Red Musambi

1. Juice (%age)^{** *} 48.50 37.70 54.0

2. TSS ^oBrix⁺ 7.50 10.0 10.5

3. Acidity (%age) ⁺ 1.39 0.55 0.32

4. Ascorbic acid (mg/100ml)⁺ 46.39 36.38 43.45

5. Total Sugars (%age) ⁺ 5.3 5.55 8.51

6. Total phenolics compound (ppm) ---- 255.0^** ----

7. Antioxidant activity (I %) ---- 49.1⁺⁺ ----

8. Calcium (mg/100ml) ⁺ 0.602 0.562 0.542

9. Iron (mg/100ml)⁺ 0.287 0.268 0.188

10. Magnesium (mg/100ml)⁺ 6.03 5.62 5.42

SOURCE: ⁺ Rashid, (2007); ^** Tounsi et al. (2010); ⁺⁺Scalzo et al. (2004); ^{** *}Ikhtiar et al. (2010)

Variation exists for different maturity stages

Table 2: Biochemical profile of citrus varieties grown in USA.

	Tangerine	Clementine	Navel	Valencia	Grapefruit	Lemon
Energy Kcal	53	47	49	49	32	29
Total lipids (g)	0.31	0.15	0.15	0.30	0.10	0.30
Carbohydrates(g)	13.34	12.02	12.54	11.89	8.08	9.32
Dietary fiber (g)	1.8	1.7	2.2	2.5	1.6	0.4
β Carotene (mcg)	155	----	87	----	552	3
α Carotene(mcg)	101	----	7	----	4	1
β Crytoxanthin, (mcg)	407	----	116	----	6	20
Vitamin A IU(IU)	681	----	247	230	927	22
Vitamin E (mg)	0.20	0.20	0.15	----	0.13	0.15
Folate (mcg)	16	----	34	39	10	11

SOURCE: USDA National Nutrient database (2010)

It is clearly concluded from above facts and figures that Tangerine including Kinnow has higher energy, carbohydrates, carotenes, Vitamins, Minerals contents (Ca, Mg and Iron), Juice percentage, Phenolics compound and Antioxidant activity than other citrus varieties grown nationally and internationally. Its distinguished features like natural color, easy peel, aroma, size and good blend of TSS to acidity ratio is an asset and worth for consumer attraction and export of Kinnow from the country.

References:

Anonymous, 2010. U.S. Department of Agriculture, Agriculture research service data base for standard reference release 23. Available at: www.ars.usd.gov/ba/bhnrc/ndl. Date of retrieval: 25 Jan 2011.

Anonymous, 2011. All about Citrus. Available at: http://www.pakissan.com /english/allabout/ orchards/ citrus/index.shtml. Date of retrieval: 25 Jan 2011.

Khalid, S. and Malik, A.U. Fruit quality and storability of Kinnow mandarin (Citrus reticulata Blanco) in relation to tree age. (Unpublished data).

Khan, I., Shah, Z., Saeed, M. and Shah, H. 2010. Phytochemical analysis of Citrus sinensis, Citrus reticulata and Citrus paradise. J. Chem. Soc. Pak., Vol. 32(6). 774-780.

Rashid, A. 2007. Evaluation of organic acids and mineral contents in citrus juices. M.Sc (Hons) Thesis, National Institute of Food Science and Technology (NIFSAT), University of Agricutlure, Faisalabad, Pakistan.

Scalzoa, R.L., Iannoccari, T., Summa, C., Morelli, R. and Rapisarda, P. 2004. Effect of thermal treatments on antioxidant and antiradical activity of blood orange juice. Food Chem. 85, 41–47.

Tounsi, M. S., Wannes, W. A. Ouerghemmi, I. Jegham, S. Njima, Y. B., Hamdaoui, G. Zemnib, H. and Marzouka, B. 2011. Juice components and antioxidant capacity of four Tunisian Citrus varieties. J Sci Food Agric. 91: 142–151.

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Promoting Floriculture

By Dr S M Alam

FLORICULTURE is fast emerging as a profitable venture and the country is also earning a sizable foreign exchange by exporting roses to Middle East and European countries.
The local production of cut flowers is estimated at about 10,000-12,000 tons per annum. Roses are popular crop for both domestic and commercial cut flowers. They are harvested and cut when in bud and held in refrigerated conditions until ready for display at their point of sale.
Both local and grafted roses are grown in all the four provinces of the country, but Punjab has lion’s share in production of grafted roses and supply to all the cities of the country.
Roses may be grown in any well-drained soil with optimum sunlight. Most rose varieties are grown by budding on lower portion of a plant and propagated from seeds or cuttings. Clay soils, warm temperatures are always preferred, and the rose plants grow best when not set among other plants. Cow manure is the preferred fertilizer for rose cultivation, but other organic fertilisers, especially composts, are also used.
Rose plants usually require severe pruning, which must be adapted to the intended use of the flowers. Pattoki, a small town about 80-km south of Lahore, has emerged as a leading home for cut flower floriculture technology. More than one million pieces of cut flowers are sent daily from this town to all the major cities of the country. The availability of flowers and ornamental plants has recently increased with change in crop production priorities and rise in living standards. The availability of pick flowers of red rose in use since ages for garlands has increased manifold. Additionally, cut flowers for flowers arrangements have sprung up in market due to demand pull by the local consumers.
The demand for long stem roses, tube roses, gladioli has tremendously increased. In order to explain the cultivation of these plants, import of quality hybrid flower seeds and planting material may be allowed free of duty to promote production of quality leading to export. The small items of machinery and shading nets to be used by the flowers and ornamental plant nurseries should be exempted from the levy of duty.

Roses are best known as ornamental plants grown for their flowers in the garden and sometimes indoors. They have been also used for commercial perfumery and commercial cut flower crops. Some are used as landscape plants, for hedging and for other utilitarian purposes such as game cover. They also have minor medicinal uses. The majority of ornamental roses are selected hybrids. A few, mostly species roses are grown for scented foliage, ornamental thorns or for their ornamental fruit.
Rose perfumes are made from attar of roses or rose oil, which is a mixture of volatile essential oils obtained by steam distilling the crushed petals of roses. An associated product is rose water which is used for cooking, cosmetics, medicine and in religious practices. Rose water made as a byproduct of rose oil production, is widely used in Asian and Middle Eastern cuisine. The French are known for their rose syrup, most commonly made from an extract of rose petals.
By observing the rapid growth in cut flower export, this business can become Pakistan’s second largest export sector after textile if the government encourages the cut flower growers by facilitating them to provide better technology in the year round production, refrigerated transportation and exploring more foreign markets.
The world trade of cut flowers runs in billion of dollars and Holland serves as the centre of cut flower business.
The cut flowers trade is tremendously increasing due to its demand worldwide. The cut flowers importing countries are: Australia, Denmark, Dubai, France, Italy, Saudi Arabia, South Africa, Syria, Turkey, U.S.A. and United Kingdom and the major suppliers are Colombia, Ecuador, India, Israel, Kenya and Zimbabwe.
^{Courtesy: The DAWN}

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Organic Foods: Understanding Organic Food Labels, Benefits, and Claim

Organic food has become very popular. But navigating the maze of organic food labels, benefits, and claims can be confusing. Is organic food really healthier? Is it more nutritious? What do all the labels mean? Why is it so expensive? This guide can help you make better choices about which organic foods are healthier for you and better for the environment, and how you can afford to incorporate more organic food into your diet.

In This Article:

• What is organic food?
• The benefits of organic food
• Organic farming 
• Organic meat & dairy
• Understanding organic labels
• Cost of organic food 
• Enjoying the benefit of fish without harmful side effects

What is organic food?

Making a commitment to healthy eating is a great start towards a healthier life. Beyond eating more fruits, vegetables, whole grains, and good fats, however, there is the question of food safety, nutrition, and sustainability. How foods are grown or raised can impact both your health and the environment. This brings up the questions: What is the difference between organic foods and conventionally grown foods? Is “organic” always best? What about locally grown foods?

What does “organic” mean?

The term “organic” refers to the way agricultural products are grown and processed. Specific requirements must be met and maintained in order for products to be labeled as "organic".

Organic crops must be grown in safe soil, have no modifications, and must remain separate from conventional products. Farmers are not allowed to use synthetic pesticides, bioengineered genes (GMOs), petroleum-based fertilizers, and sewage sludge-based fertilizers.

What are Genetically Modified Organisms (GMOs)

Genetically Modified Organisms (GMOs) are plants or animals whose DNA has been altered. These products have undergone only short-term testing to determine their effects on humans and the environment.

In most countries, organic products do not contain GMOs.

Organic livestock must have access to the outdoors and be given organic feed. They may not be given antibiotics, growth hormones, or any animal-by-products.

Is organic food more nutritious than non-organic food?

The evidence is unclear. Some studies suggest that, on average, organically grown fruits and vegetables may contain slightly higher levels of vitamin C, trace minerals, and antioxidant phytonutrients than conventionally grown produce. However, other studies have found no nutritional differences between organic and non-organic foods.

The benefits of organic food

Organic foods provide a variety of benefits. Some studies show that organic foods have more beneficial nutrients, such as antioxidants, than their conventionally grown counterparts. In addition, people with allergies to foods, chemicals, or preservatives often find their symptoms lessen or go away when they eat only organic foods. In addition:

• Organic produce contains fewer pesticides. Pesticides are chemicals such as fungicides, herbicides, and insecticides. These chemicals are widely used in conventional agriculture and residues remain on (and in) the food we eat.

Why do pesticides matter?

• Children and fetuses are most vulnerable to pesticide exposure due to their less-developed immune systems and because their bodies and brains are still developing. Exposure at an early age can cause developmental delays, behavioral disorders, and motor dysfunction.
• Pregnant women are more vulnerable due to the added stress pesticides put on their already taxed organs. Plus pesticides can be passed from mother to child in the womb, as well as through breast milk. Some exposures can cause delayed effects on the nervous system, even years after the initial exposure.
• Most of us have an accumulated build-up of pesticide exposure in our bodies due to numerous years of exposure. This chemical "body burden" as it is medically known could lead to health issues such as headaches, birth defects, and added strain on weakened immune systems.

• Organic food is often fresher. Fresh food tastes better. Organic food is usually fresher when eaten because it doesn’t contain preservatives that make it last longer. Organic produce is often (but not always, so watch where it is from) produced on smaller farms near where it is sold.
• Organic farming is better for the environment. Organic farming practices reduce pollution (air, water, soil), conserve water, reduce soil erosion, increase soil fertility, and use less energy. In addition, organic farming is better for birds and small animals as chemical pesticides can make it harder for creatures to reproduce and can even kill them. Farming without pesticides is also better for the people who harvest our food.
• Organically raised animals are NOT given antibiotics, growth hormones, or fed animal byproducts. The use of antibiotics in conventional meat production helps create antibiotic-resistant strains of bacteria. This means that when someone gets sick from these strains they will be less responsive to antibiotic treatment. Not feeding animal byproducts to other animals reduces the risk of mad cow disease (BSE). In addition, the animals are given more space to move around and access to the outdoors, both of which help to keep the animals healthy. The more crowded the conditions, the more likely an animal is to get sick.

Organic farming and locally grown produce

Organic farming refers to the agricultural production systems that are used to produce food and fiber. Organic farmers don’t use synthetic pesticides or fertilizers. Instead, they rely on biological diversity in the field to naturally reduce habitat for pest organisms. Organic farmers also purposefully maintain and replenish the fertility of the soil. All kinds of agricultural products are produced organically, including produce, grains, meat, dairy, eggs, fibers such as cotton, flowers, and processed food products.

Essential characteristics of organic systems include:

• Design and implementation of an "organic system plan" that describes the practices used in producing crops and livestock products.
• Detailed recordkeeping systems that track all products from the field to point of sale.
• Maintenance of buffer zones to prevent inadvertent contamination by synthetic farm chemicals from adjacent conventional fields.

Organic vs. Non-organic Produce
Organic produce: No Pesticides Grown with natural fertilizers (manure, compost). Weeds are controlled naturally (crop rotation, hand weeding, mulching, and tilling). Insects are controlled using natural methods (birds, good insects, traps).	Conventionally grown produce: Pesticides used Grown with synthetic or chemical fertilizers. Weeds are controlled with chemical herbicides. Insecticides are used to manage pests and disease.

Locally Grown Fruits and Vegetables

What is local food? Unlike organic standards, there is no specific definition. Generally local food means food that was grown close to home. This could be in your own garden, your local community, your state, your region, or your country. During large portions of the year it is usually possible to find food grown very close to home at places such as a farmer’s market.

Why people buy locally grown food:

• Financial benefits: Money stays within the community and strengthens the local economy. More money goes directly to the farmer, instead of to things like marketing and distribution.
• Transportation issues: In the U.S., for example, the average distance a meal travels from the farm to the dinner plate is over 1,500 miles. This uses a lot of fossil fuels and emits carbon dioxide into the air. In addition, produce must be picked while still unripe and then gassed to "ripen" it after transport. Or the food is highly processed in factories using preservatives, irradiation, and other means to keep it stable for transport and sale.
• Fresh produce: Local food is the freshest food you can purchase. Fruits and vegetables are harvested when they are ripe and thus full of flavor

Small local farmers often use organic methods but sometimes cannot afford to become certified organic. Visit a farmer’s market and talk with the farmers. Find out how they produce the fruits and vegetables they sell. You can even ask for a farm tour.

Fruits and vegetables where the organic label matters the most
According to the Environmental Working Group, a nonprofit organization that analyzes the results of government pesticide testing in the U.S., the following 12 fruits and vegetables have the highest pesticide levels on average. Because of their high pesticide levels when conventionally grown, it is best to buy these organic:
Apples Bell Peppers Carrots Celery Cherries Grapes (imported)	Kale Lettuce Nectarines Peaches Pears Strawberries

Non-organic fruits and vegetables with low pesticide levels
These conventionally grown fruits and vegetables were found to have the lowest levels of pesticides. Most of these have thicker skin or peel, which naturally protects them better from pests, and which also means their production does not require the use of as many pesticides.
Asparagus Avocado Broccoli Cabbage Corn (sweet) Eggplant Kiwi Mango	Onion Papaya Pineapple Peas (sweet) Sweet Potatoes Tomatoes Watermelon

Does washing and peeling get rid of pesticides?

Rinsing reduces but does not eliminate pesticides. Peeling sometimes helps, but valuable nutrients often go down the drain with the skin. The best approach: eat a varied diet, wash all produce, and buy organic when possible.

Source: Environmental Working Group

Organic meat and dairy

Organic meat, dairy products, and eggs are produced from animals that are fed organic feed and allowed access to the outdoors. They must be kept in living conditions that accommodate the natural behavior of the animals. Ruminants must have access to pasture. Organic livestock and poultry may not be given antibiotics, hormones, or medications in the absence of illness; however, they may be vaccinated against disease. Parasiticide (a substance or agent used to destroy parasites) use is strictly regulated. Livestock diseases and parasites are controlled primarily through preventative measures such as rotational grazing, balanced diet, sanitary housing, and stress reduction.

Organic vs. Conventional Meat and Dairy
Regulations governing meat and dairy farming vary from country to country. In the U.S., these conventionally grown meats and dairy products were found to have the lowest levels of pesticides.
Organic meat and dairy: No antibiotics, hormones, or pesticides are given to animals Livestock are given all organic feed. Disease is prevented with natural methods such as clean housing, rotational grazing, and a healthy diet. Livestock must have access to the outdoors.	Conventionally raised meat and dairy: Typically given antibiotics, hormones and feed grown with pesticides Livestock are given growth hormones for faster growth. Antibiotics and medications are used to prevent livestock disease. Livestock may or may not have access to the outdoors.

What’s in American meat?

It is helpful to understand what the U.S. government allows in feed or to be used in conventional production:

• Dairy cows – antibiotics, pig & chicken byproducts, hormones (for growth), pesticides, sewage sludge
• Beef cows – antibiotics, pig & chicken byproducts, steroids, hormones, pesticides, sewage sludge
• Pigs – antibiotics, animal byproducts, pesticides, sewage sludge, arsenic-based drugs (growth hormones are prohibited)
• Broiler chickens – antibiotics, animal byproducts, pesticides, sewage sludge, arsenic-based drugs (growth hormones are prohibited)
• Egg laying hens – antibiotics, animal byproducts, pesticides, sewage sludge, arsenic-based drugs

Source: Meat, dairy, and eggs buying guide

Understanding organic food labels

What do the food labels such as “organic,” "natural," "free-range," and "non-GMO" really mean? Understanding this terminology is essential when you’re shopping for organic foods.

The most important point to remember is that "natural" does not equal organic. "Natural" is an unregulated term that can be applied by anyone, whereas organic certification means that set production standards have been met. These production standards vary from country to country—in the U.S., for example, only the "USDA Organic" label indicates that a food is certified organic. Similar certification labels are also offered on organic products in other parts of the world, including the European Union, Canada, and Australia.

USDA Certified Organic Food Labels in the U.S.

When you’re shopping for organic foods in the U.S., look for the “USDA Organic” seal. Only foods that are 95 to 100 percent organic can use the USDA Organic label.

• 100% Organic – Foods that are completely organic or made with 100% organic ingredients  may display the USDA seal.
• Organic – Foods that contain at least 95% organic ingredients may display the USDA seal.
• Made with organic ingredients – Foods that contain at least 70% organic ingredients will not display the USDA seal but may list specific organic ingredients on the front of the package.
• Contains organic ingredients – Foods that contain less than 70% organic ingredients will not display the USDA seal but may list specific organic ingredients on the information panel of the package.

Certified Organic Food Labels in other countries

European Union

Australian

Canadian

Meat and dairy labels: other terms you need to know

The organic label is the most regulated term, but when it comes to meat, we often see many other terms used. In order to make informed choices, it is helpful to know what some of these terms mean, although their use can often vary from country to country.

• Natural – In the U.S., this label means “minimally processed” and that the meat can’t have any artificial colors, artificial flavors, preservatives, or any other artificial ingredients in it. Animals can still be given antibiotics or growth enhancers. For example, this term can be applied to all raw cuts of beef since they aren’t processed.
• Grass fed – This term means that the animals are fed solely on a diet of grass or hay. These animals have access to the outdoors. Cattle are naturally ruminants that eat grass, so they tend to be healthier and leaner when fed this way. In addition, grass fed beef has been shown to have more of the healthy omega-3 fatty acids.
• Free range – Again the term “free range” means slightly different things in different parts of the world. Broadly, it means that the animals weren’t confined to a cage and had access to the outdoors. Unfortunately, in the U.S. at least, the animal density can still be very high and the animals may have only short periods outside in an area that’s quite small. Therefore, it is difficult to tell exactly what free range means when you see it on meat packaging in the U.S. You can contact the producer directly for clarification.
• No hormones added – In the U.S. and some other countries where the use of growth hormones is permitted, this term indicates that animals are raised without the use of any added growth hormones. For beef and dairy products it can be helpful, but by law, poultry and pigs cannot be given hormones, so don’t pay extra for chicken or pork products that use this label.

What does "Certified Organic" mean in the U.S.?

Keep in mind that even if a producer is certified organic in the U.S., the use of the USDA Organic label is voluntary. At the same time, not everyone goes through the rigorous process of becoming certified, especially smaller farming operations. When shopping at a farmers’ market, for example, don’t hesitate to ask the vendors how their food was grown.

Source: Organic.org

Tips for keeping the cost of organic food within your budget

Organic food is often more expensive than conventionally grown food. But if you set some priorities, it may be possible to purchase organic food and stay within your food budget. Purchase the organic versions of the foods you eat the most and those that are highest in pesticides if conventionally grown.

Venture beyond the grocery store. Consider the following ideas for finding organic food:

• Shop at farmers' markets. Many cities, as well as small towns, host a weekly farmers' market, where local farmers bring their wares to an open-air street market and sell fresh produce direct to you. Often you will find items for less than you'd pay in the grocery store or supermarket. Bonus: it's a great opportunity to socialize and get to know like-minded people in your neighborhood who might want to join a Community Supported Agriculture (CSA) farm or start a buying club with you.
• Join a food co-op. Find out whether there is a natural foods co-op, also called a cooperative grocery store, in your area. Co-ops typically offer lower prices to members, who pay an annual fee to belong. However, you do not need to be a member to shop at a food co-op.
• Join a Community Supported Agriculture (CSA) farm, in which individuals and families join up to purchase "shares" of produce in bulk, directly from a local farm. Local and organic!

Organic food buying tips

• Buy in season – Fruits and vegetables are cheapest and freshest when they are in season. You can also find out when produce is delivered to your market. That way you know you're buying the freshest food possible.
• Shop around – Compare the price of organic items at the grocery store, the farmer’s market and any other venue (even the freezer aisle!). Purchase the most economical ones.
• Remember that organic doesn’t always equal healthy – Junk food can just as easily be made using organic ingredients. Making junk food sound healthy is a common marketing ploy in the food industry but organic baked goods, desserts, and snacks are usually still very high in sugar, salt, fat, or calories.

Why is organic food often more expensive?

Organic food is more labor intensive since the farmers do not use pesticides, chemical fertilizers, or drugs. Organic certification and maintaining this status is expensive. Organic feed for animals can cost twice as much. Organic farms tend to be smaller than conventional farms, which means fixed costs and overhead must be distributed across smaller produce volumes. Most organic farms are too small to receive government subsidies.

Enjoying the benefit of fish without harmful side effects

There is a lot of confusion surrounding the healthfulness of seafood. Fish is low in saturated fat and can be a good source of high-quality protein, omega-3 fatty acids, and other essential nutrients. Yet common toxins such as mercury are also found in fish. What does this mean? How much is okay? Which fish are safe?

Each year dangerous quantities of mercury are emitted into the air (an aspect of widespread industrial pollution). When it rains, this pollution goes into our lakes and oceans where it contaminates the fish and shellfish that live there. Seafood can contain harmful chemicals such as mercury, PCBs, chlordane, dioxins, and DDT. This is a problem because eating fish contaminated with mercury, a poison that interferes with the brain and nervous system, can cause serious health problems. The top predators, such as sharks, contain the highest levels of these contaminants. Nursing mothers, pregnant women, women who may become pregnant, and young children have the highest risk, so are advised to avoid all large fish (shark, swordfish, king mackerel, tilefish, etc.).

In recent years there has been a huge decline in many species of fish, caused by unsustainable fishing and farming practices. This means that if changes are not made soon, many wild populations of fish may become extinct.

Sustainable seafood choices

Seafood can be part of a healthy diet if you know what type of fish to choose. There are a number of smartphone apps and downloadable wallet-cards for you to keep on hand to use in the grocery store or a restaurant. These guides are updated often and contain the latest information on healthful and sustainable seafood choices. Find links in the Resources section below.

Source: HelpGuide

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