IOFGA application form checklist for farmers joining Organic Farming Scheme

Below is the checklist from the IOFGA application form for joining the Orgnaic Farming Scheme 2010.

N.B. Please return the completed form and relevant payment (see list of charges on the sheet headed IOFGA Operating and Application Procedures) together with:

1.Conversion/Development Plan- this must be signed by operator;

2.Soil Analysis Results;

3.Application fee-Please make cheque payable to IOFGA.

4.6 inch and 25/50 inch Ordnance Survey Maps;

5.Department of Agriculture, Food and Rural Development ORG 1 Form;

6.Faecal Parasite Examination Report and detailed Health Plan. This plan must be signed off by a veterinary surgeon;

7.A simple sketch map of your entire holding;

8.A detailed plan of your animal housing including the dimensions of each shed and the number of animals that can be housed in each shed;

9.Copy of REPS Plan and schedule of area (s);

10. Any other documentation to support your application.

To the Inspection and Certification Scheme

IOFGA

Main Street

Newtownforbes

Co. Longford

Tel: 043-3342495 Fax: 043-42496

Email: iofga@eircom.net

WHY JOIN THE ORGANIC FARMING SCHEME

Here are some of the benefits to being certified organic, when direct selling meat from specific upland breeds to the consumer.

There are a number of other reasons to consider organic certification in general, but this feature specifically relates to direct selling meat form upland breeds at farmers' markets.

1: Organic gives the producer an attractive product differentiation, one that allows the producer to retain ownership of the product from beginning to the end, and at all stages in between. This is particularly important at the butchering stage: with an organic animal, your product is not really in competition with the butcher's own retail product. Organic Galloway means a distinctly different animal, and the butcher is then more responsive to requests.

2: At the retail stage, organic certification is beneficial too: again you do not threaten the local butcher and his retail operations. Organic meat can be sold at farmers' markets in towns where conventional butchers operate without causing any bad feeling. This is important in the establishment of farmers' markets and for producers trying to gain access to established farmers' markets

3: Organic meat is especially sought at the farmers' market, where many markets go out of their way to accommodate local organic farmers. Some of the most prominent markets in Dublin especially go out of their way for organic meat, as do many in Cork.

4: For selling onto mainstream retail outlets, such as catering, public procurement, independent stores and supermarkets, organic certification offers a lot of reassurances to the buyer. In Joe Condon's own case, a particular retail outlet recently upgraded their requirements for suppliers in food safety and regulatory terms. However, they were 100% were happy with what's in his organic license - were he not certified organic, with a small processors license, he would have had to spend a considerable amount of time and money upgrading a range of measures.

By just being a fully competent and certified direct selling organic farmer, many of current and upcoming regulatory issues are covered.

5: For export markets organic is both a growing area and a quality (re)assurance. Long food chains see organic as a reassurance, especially going forward with the new compulsory EU organic logo.

6: There is a mark up/premium for organic. Even those who sell on to the bulk organic market claim that there is a premium of 10-15% for more standard animals.

7: The Organic Faming Scheme was recently reintroduced, whereas other similar schemes such as REPS have been downgraded. Organic payment rates are: €212 per hectare (ha) in conversion, from 3 to 55 ha, and a further €30 per ha for every ha above 55 ha claimed.

Full organic status: €106 per ha, from 3 to 55 ha, with €15 per ha for every ha above 55 claimed.

8: Organic farming is a growth area, whilst organic food sales are strong even in the recession. The volume of organic food is up 3% according to the most recent (September 2009) figures; the value is down in line with inflation, but less than so the conventional sector. The latter has seen both value and volume declines.

Fodder Solutions

For those with limited access to grass, the following may be of interest.

Fodder Solutions is a way to grow your own feed using hydroponics.

From their own site:

"The system is a hydroponic growing room that has been specifically developed to sprout grain and legume seeds for highly nutritious yet cost effective livestock feed.

A selection of grains and legume seeds are spread onto the specialised growing trays and are watered at pre-determined intervals with overhead sprays. A set temperature is maintained inside the chamber to ensure the best growth and highest nutritional value fodder possible.

Each day you simply slide the feed out of the trays, rinse the tray, reseed and push the newly seeded tray into the other end. The system holds enough trays so your desired amount of feed is available everyday."

Importantly for Organics with Altitude, here's a Californian certified organic farmer using it:

organic

Organic Training Courses start this week

The Teagasc Organic Training Courses start this week: Click here to see where and when.

Teagasc Organic Advisors:

Pat Barry, Moorepark 087-2138331

Dan Clavin, Athenry 087-9368506

Elaine Leavy, Grange 087-9853285

James McDonnell, Oak Park 087-3293820

Upcoming events: restaurants and marts

2 different types of events, of interest to anyone interested in organic cattle, sheep or in supplying restaurants.

The Restaurant Association of Ireland (RAI) has recently been in contact with Bord Bia with a view to arranging a series of networking events between local suppliers and RAI members that will tie-in with their forthcoming branch meetings. The objective of these events is to introduce local suppliers to local restaurants, with a view to creating business opportunities.

Meet the restauranteur

Tuesday, 6th October Midwest Savoy Hotel, Limerick

Wednesday, 7th October Galway Radisson Blu, Galway

Thursday, 8th October Dublin St Stephens Green Hibernian Hotel

Monday, 12th October Midlands Fallons Hotel, Kilcullen

Tuesday, 13th October Kerry Malton Hotel, Killarney

Wednesday, 14th October Cork Best Western Ambassador Hotel, Cork

Monday, 19th October Southeast Lyrath Hotel, Kilkenny

Tuesday, 20th October Northeast D Hotel, Drogheda

Wednesday, 21st October Northwest Radisson Blu, Sligo

Upcoming organic marts:

Birr Saturday October 17th 2009;

Drumshanbo Saturday October 24th 2009;

Drumshanbo Saturday November 21st 2009.

Teagasc Organic Training Courses

Trevor Sargent TD, Minister for Food and Horticulture at the Department of Agriculture, Fisheries and Food today welcomed the publication of Teagasc's schedule of organic farming courses which will commence on October 20th next at 12 locations around the country.

"As announced, it is my intention, subject to the outcome of the estimates process, to re-open the Organic Farming Scheme from 1 January 2010 with revised scheme conditions. These Teagasc FETAC accredited courses fulfil the new requirement of potential applicants for the Organic Farming Scheme to complete an accredited course. The course will also train attendees on how to compile the newly required five-year business plan. I'm delighted that Teagasc have responded so promptly to the needs of potential applicants", said Minister Sargent.

Details of courses:

Introduction to Organic Production LL3508 FETAC Accredited Course

Courses starting week of 20th October.

25 hour course.

€200 per participant

Course Times: 10.00am - 12.30pm

2.00pm - 4.30pm one day per week over 5 weeks.

OCurses will be held in:

Boyle, Killarney, Navan Enniscorthy (from Tuesday 20th October)

Ennis, Mallow, Letterkenny, Moate (from Wednesday 21st October)

Athenry, Clonmel, Ballyhaise College, Portlaoise (from Thursday 22nd October)

Contact the course leaders for further information:

Pat Barry, Teagasc, Moorepark: 087-2138331

Dan Clavin, Teagasc, Athenry: 087-9368506

Elaine Leavy, Teagasc, Grange: 087-9853285

James McDonnell, Teagasc, Oakpark: 087-3293820

Organics with Altitude: media moments late August

update

The Kingdom: here

Latest press feature:

There is an excellent article by Majella O Sullivan in today's Farming Independent (23rd August 2009)

And we've also featured this last few days on Tipp FM, Waterford WLR FM (Both interviews with Joe) in the Leitrim Observer and the Tipperary Star.

More to follow this week too.

I'll update with more links as I get them

For more on previous press, see here

Organics with Altitude and the new EU organic regulations

Interpretation of EU regulations from an Organics with Altitude perspective.

Summary:

Overall, this new EU regulation is written for the modern and geographically diverse Europe. The previous organic regulations in operation in Ireland were written for the UK, and brought across to Ireland. They especially do not suit or were not written for the uplands.

The new regulations are also fairer for small operators who direct sell.

There are a significant number of improvements with regard to encouraging the building up stock and the suitability of organic practices to specific regions which resonate well with the Organics with Altitude approach. Hopefully these regulations will help ease blockages in the system thus far.

a pdf of the overall interperation can be found here

Ground-Breaking Initiative Targets Dynamic Upland Farmers

An innovative pilot project, supported by the Organic Unit of the Department of Agriculture, Fisheries and Food (DAFF) has been announced.

The ground-breaking initiative is aimed at upland farmers who have a mixture of privately owned and commonage land, and who have a passion for farming.

This project, known as Organics with Altitude, will be a replication of Joe Condon’s Omega Beef Direct farm and food business, located in the Knockmealdown Mountains in south Tipperary.

The main principles of Organics with Altitude will be:

· Organic certification.

· Extensive upland grazing.

· Galloway cattle.

· A complete agri-food protocol for farmers to follow, encompassing production, butchering, preparation, distribution and consumption.

· Direct selling to the consumer.

Interested farmers who participate in the project will benefit from fully-supported mentoring and training for all stages of the protocol, from production through to direct marketing to the consumer.

A limited number of spaces for this venture are available for selected, motivated individuals. These individuals will spearhead the development of this sustainable upland food business model in their respective regions.

For selected farmers, Organics with Altitude will arrange for farm and food business walks. These will involve accessing the Condon's farm, the packing unit and farmers' market.

There will be regional training days in Kerry, Cork, Mayo, Donegal and other selected areas.

Individual visits to farms across Ireland, as well as mentoring sessions for farmers interested in the initiative, will also occur.

This mentoring and training will be carried out by organic upland farmer, Joe Condon and Rural Development Specialist, Dr. Oliver Moore. This project has a life-span of 12 months.

According to Joe Condon: “I'm absolutely delighted that we will be going ahead with Organics with Altitude. Direct selling your own organic meat from the right upland breeds is a definite positive option in the current economic climate.”

He goes on: “This is a low cost, low input farming option which can be a win-win situation for both the farmer and the consumer.”

The initiative will have supports in place in the areas of research and development, networking between farmers, project development and promotion.

Farmers involved in the initiative will have access to various research areas pertinent to this project and already underway, such as:

· Omega Beef Direct's extensive research into Galloways on the uplands

· Nutritional research: in particular, research currently underway into Omega levels in grass fed Galloways, as well as research into vitamin levels.

· Traceability of meat to specific geographic location.

Organics with Altitude will also help develop certified organic, extra mature, blackface mountain lamb.

According to Dr. Moore “farming in the uplands is already restricted. As well as this, the recent cutbacks in farming supports have made the situation more difficult again”.

He continues: “Applicants for the Organic Farming Scheme will from now on be expected to have an output and market focus, to have engaged with the organic sector already, and to have in place a business plan. In this context, upland farmers should give Organics with Altitude serious consideration”.

For more, contact:

info@organicswithaltitude.com; www.organicswithaltitude.com

Joe Condon 087 2735447: joe@organicswithaltitude.com

Oliver Moore 086 8047854: ollie@organicswithaltitude.com :

Organics with Altitude: Media Moments

Some media related to the Organics with Altitude initiative thus far:

Irish Independent farming supplement feature on omega beef direct and organics with altitude from June 23rd 2009. Plenty of the essential facts of the farm.

Farmers' Journal feature by Peter Young from August 2008, with an emphasis on sheep and on the issues around commonages in general.

Waterford Today feature

Tipperary Star feature

and also, see here for the Farming Examiner feature from June 2008

OWA part 4: back in the warim: the winding road back to Dungarvan

OWA part 3: a break, more info, and over to the packing house

Back at Joe and Eileen's house, we took a short break (we got a bit caught in the wind and rain - the wind was so fast that the rian clowds moved on quickly too.

However, we appreciated the tea all the more after that. In the marque, we gave a semi formal presentation on the overall OWA project ,and fielded more questions.

The simplicity of the packing system was a real revelation to participants. In fact, the whole process farming and food business Joe puts himself through revelaed itself as suprisingly low maintence and not overly taxing in terms of labour hours.

OWA farm walk part 2: on the farm

We met a few more at the farm itself, including a pair from county down, which was quite a treak!

The geographical spread of participants was very encouraging. Likewise, the fact that some people got in touch who couldn't attend, but expressed an interest in attending the next one, and some attendees were representing a group of farmers in their regions.

On the left, on of Joe's 40 Galloway's: this one is belted

Also on the left, two Teagasc representatives also attended: John Twomey (Cork) and Terry Cunningham (Tipperary) . John is one of the Teagasc Organic advisors, and is here explaining to a participant some of the nuances that differeniate organic from conventional.

Terry works in rural development, and actually has been involved in organics for many years, having been an early IOFGA member in its formative years.

OWA Webpages now live!

Hi folks. We now have a dedicated section on the Omega Beef Direct Website
Already, there are some downloads there, and more are currently being added.
here it is: here

This blog: what we'll be doing

Hi Everybody. This blog will chronicle some of the progress of the Organics with Altitude project Joe Condon and Oliver Moore are involved in.

Firstly, we'll present an outline of the Project. Next, we'll provide a set of downloadables from Joe's site. Then, we'll present some of the 'out and abouts' and communications with people we've had over the last short while. Finally, we'll keep doing this latter task, as we hope to keep communicating with people about this project for the next while.

So, first things first - below is a little about what the project is. If you are interested, make a posting or contact Joe through the details below.

Organics with Altitude - our aims and objectives:

To develop a certified organic branded meat product from the Irish uplands.

This product would involve traditional breeds of both cattle and sheep, farmed at altitude, often incorporating commonage, and marketed specifically as being both organic and upland. The overall package will involve a whole system or ‘conception to consumption’ protocol, encompassing the following five areas: production, processing, distribution, marketing, customers.

A micro version of this project is already in existence: the Omega Beef Direct organic farm and food business run by Joe Condon. The aim of this project is to develop a network of similar businesses in other parts of Ireland. These buisnesses will sell direct. Surplus will be branded and marketed as organic meat form the Irish highlands.

Breeds traditional to Britain and Ireland, upland-based producer groups, upskilling and research, branding and marketing are all central to this project, and are all encompassed within the protocol which will be developed. Along with cattle and sheep, other altitude-based meat production may also be considered, including goat, pig and duck.

Finally, this project has recieved some funding from the department of Agriculture, Fisheries and Food's Organic Unit.

Contact: Joe Condon on
087 2735447
or info@omegabeefdirect.ie
or visit the site