Thoughts on an organic-only approach to agriculture

This is the latest in a series of columns featuring conversations with state Farm Bureau presidents about current issues in agriculture.

Mark McHargue is president of Nebraska Farm Bureau. He and his wife, Judi, operate a diversified farm where they raise irrigated corn, popcorn and soybeans using both organic and conventional cropping methods. They also raise hogs.

Q. How would you describe the diversity of agriculture found in the United States?

A. Growing up in Nebraska, I thought agriculture was mostly corn, soybeans, hogs and cattle. But traveling across the country opened my eyes to the incredible diversity of U.S. agriculture.

I remember talking to a mint grower early on and thinking, “Who knew someone could grow mint?” And when you think about it, we grow nearly all the vegetables and fruits Americans consume.

While we import some items, the United States has the ability to produce nearly everything on grocery store shelves. That’s pretty remarkable.

While we all enjoy imported foods that aren’t grown in the United States, America’s ability to be food independent is important.

Q. Why do you use both conventional and organic production methods on your farm?

A. We understand that not everyone wants to eat the same foods produced in the same way. As we examined the grocery store, we noticed there was shelf space allocated for organic products, and we saw the opportunity to expand our market a bit.

So, we decided to diversify how we grow our crops in ways that some might see as preferable. That’s what sparked our discussion. We believe consumers deserve options, and ultimately they are the ones buying our products.

Q. As policy discussions continue about improving Americans’ health, what role do you see for farmers?

A. For a long time, many of us in agriculture have seen our role as simply growing corn or raising livestock because we’re passionate about it. But the thing that we need to be much more cognizant of is that we’re producing the nutritional building blocks of our food system. It all starts at the farm gate.

We produce almost everything that families across America serve on their dinner tables. While food may be processed and look different by the time consumers see it on store shelves, the essential proteins, nutrients and calories start on the farm.

Farmers are committed to producing healthy food and need to be involved in the conversation about our food supply, because we’re the ones at the very beginning of it.

Q. What should policymakers keep in mind when considering changes related to food production?

A. Policymakers should recognize that farmers produce high-quality, nutritious food using both conventional and organic methods. Extensive research by universities and other respected sources shows agriculture’s potential to improve public health.

Conventional and organically raised crops contribute to better health outcomes in America when consumers choose balanced diets. Any talk of shifting entirely to organic production concerns me because it would reduce yields, raise costs and limit access, especially for families on tight budgets, potentially increasing the presence of food deserts.

Tools like crop protection products support sustainability and soil health by enabling practices like cover crops and clearing away pests that destroy crops. Eliminating these tools could reverse decades of progress.

Any policy changes should be science-based, consider real-world impacts and include all stakeholders, especially farmers and ranchers, in the discussion.

Q. What does scientific research indicate about conventionally and organically grown food when it comes to health and nutritional benefits?

A. When people ask what I do, I say: “I’m a farmer. We raise corn, soybeans, popcorn and hogs both conventionally and organically.” That usually sparks a conversation about nutrition and safety.

Broadly speaking, organic and conventional crops are very similar, including nutritionally. Often, it’s the same seed and same soil.

We also live in the same area where we farm. We drink the same water. We eat the food that we produce. So, of course, we are committed to producing safe products.

Farmers and ranchers also operate under strict oversight from agencies like the Food and Drug Administration, ensuring we are producing both organic and conventional food in a safe manner.

Q. Do you have concerns about potential new policies that would mandate an organic-only system of farming in the United States?

A. We’ve become highly efficient at producing safe food while using our natural resources wisely. Farmers are proud of that. We’re also proud to meet consumer preferences for organic food by raising crops that meet those standards.

But organic systems don’t give us the ability to use natural resources as well as conventional farming. They limit access to modern technology. This results in lower yields, higher input costs and more transportation and storage challenges.

On our farm, organic crops take more time and resources yet produce less. We’re happy to raise some organic crops to meet demand, but I’ll be honest, if we went all organic we’d have less food, fewer choices and higher prices. That threatens food security, and food security is national security.

Policies that would mandate 100% organic farming would come with very real unintended consequences. We must be cautious not to jeopardize our ability to feed our nation and the world.

Cyndie Shearing is a director of communications at the American Farm Bureau Federation.