Best practices for organic farming

Best practices for organic

farming

Project: „Produce organic – package ecologically“, submitted

to the Interreg – IPA CBC Bulgaria – the former Yugoslav

Republic of Macedonia Programme

Contracting Authority : “NIE – iNdependent Innovative unitEd”

Contractor: Prime Consulting Ltd

Contract title: „Research and expertise“

Identification number: CB006.1.31.115-PP2-2

The project is co-funded by EU through the Interreg-IPA CBC Programme Bulgaria-the

former Yugoslav Republic of Macedonia

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1. A Successful Agroecological Farm, Finca Marta (Cuba)

Finca Marta is a family farm situated just 20km from Havana in

Caimito, Artemisa province, Cuba. It's been running since 2011

on an area of 8 hectares. The farm is owned by Fernando

Funes. His project, called La Finca Marta, aims to demonstrate

that farms based on biodiversity and intensive management

can thrive in a rapidly changing economy, producing high

quality products without the need for transgenic crops or

mechanization. When he began, the hilly land it occupies was rocky, covered in invasive weeds

and largely infertile. For the creation of this farm he used only hand labor and very little capital.

Finca Marta is an agroecological system where several functions and activities are combined in

order to manage the farm in productive, efficient and ecologically sound way.

The farm was developed in an area that was abandoned for more than 20 years. Today, it's

dedicated to diversified production in a completely ecological way. Its products are free from

agrochemicals and special attention is given to the care of

the environment, flora, fauna and soil restoration. The

farm bred over 60 kinds of vegetables, fruits and herbs in

carefully landscaped terraced beds which retain moisture.

Planted woody shrubs that separate the pastures for

livestock as living fences and provide habitat for birds. It

also produces banana, mango, avocado, coconut, coffee,

citrus and other crops. They also sell honey. This is

possible because the farm does not use pesticides that harm bees, so they repay the farm with

the process of pollination.

The farm is a melting pot of agroecological techniques. The raised beds are built for maximum

intensive production using the minimum amount of water. The pump for the well water runs on

solar power. The horse barn is constructed in such a way that all the manure moves easily into

a “biodigester” that, in turn, sends methane gas to the farmhouse stove and creates rich

compost for the garden beds. The “fences” consist of closely planted twig-like bushes that leaf

out and attract birds and bees. The bees produce one of the farm’s cash crops. The more than

four tons of honey from the 80 hives of stingless bees help pay the farmworkers.

The aim is to close the cycle to become fully self-sufficient farm.

„As soon as the mangoes began to start producing we began by selling the fruit at the door of

our home in the city. We did the same with the

avocados when they began to have a harvest. With

coconuts we started making milk and also sold shelled

and whole coconuts. Later we got into beekeeping. We

reinvest and now we have two hectares of planted

vegetable beds on terraces and supply 25 restaurants in

Havana and 10 families. During the year we sell more

than 60 different products“.

Finca Marta farm is thriving because of the need for organic practices, and its production

(rucola, cherry tomatoes, chicory and bean sprouts and ets.) can be found in some of the top



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paladares in Havana. In the routes of its supplies, Fernando Funes has included a home for

homeless pregnant women as part of the expansion of its social mission. The farmer wants to

start distributing weekly baskets of fresh fruits and vegetables to individual families.

Products like honey, milk, and frozen mangos from Funes’ farm fetch a premium price from

Havana’s growing middle class and tourist industry, partly because, until recently, direct sale to

consumers outside of licensed farmer’s markets was prohibited. Most agricultural production in

Cuba is delivered to the state, which then processes it and either rations or sells the goods to

the general population. Many are still unfamiliar with the change in regulations allowing for

direct sales.

Hosting visitors to Finca Marta for a snack, an informative talk, tour and lunch provides

additional income.

30% of profits is reinvested in recent years. The profit is destined to different ends: reinvesting

in the farm, protecting the environment and creating better conditions for workers.

Following signs of market demands allowed to follow income opportunities that valued

production and, as result, became possible to increase the number of workers and speed up the

conversion process. "Finca Marta" farm provides home and livelihood of 16 employees and their

families. The workers at Finca Marta are treated like family, paid far above average and fed a

nutritious farm-fresh meal daily. Salaries of workers increases every six months as a result of

increased production and sales.

Name of the farm „Finca Marta“

Location Farm situated just 20km from Havana in Caimito, Artemisa province,

Cuba

Contact https://www.facebook.com/fincamartam

Actors Family farmer on the Finca Marta farm: Fernando Funes-Monzote

Basic description Farm size - 8 hectares

Crops:

4 ha - Grazing area

0.5 ha - Forage: Pennisetum, sugar cane , morus, titonia,

eritrina, moringa; 1 ha - Cash crop land (maize, cassava, sunflower, tomato, sweet

potato etc.) 0.25 ha - Horticultural area

1 ha - Fruit Grove Mango, avocado, mamey, coconut

0.5 ha - Forest reserve Livestock

- 80 Bee hives - 13 Cows

- 30 Sheep - 100 chicken

Development

environment

The system started to expand its concepts, principles and criteria within

the neighbouring farms. Most technological systems, as well as

management processes, arose interest in neighbours and links for



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production, management and commercialization began to take place.

Factors of success - Family and workers food security

- Energy and nutrient recycling (worm culture, composting

materials, biogas, windmill for water pumping and electricity generation)

- Market relationships - direct sales - Social relationships

Additional information A vertical conversion (whole farm) process towards agroecological

management for two years 2012-2013 comprised three main phases:

1) cleaning up an area of 8 ha of land abandoned for about twenty

years. The farm, previously managed by a family for some forty years,

was covered by weeds and the productive and living infrastructure were

very precarious. In the first phase thousands of living posts in the farm

perimeter and also on internal paddocks were planted. A well was

constructed and animals were bought as well as several cash crops for

self-consumption were planted. Bee keeping initiated as an important

management activity.

2) Subsystems established in the first phase were started to be adjusted

technologically. Many of the animal and plant production systems began

to be integrated for energy and nutrients exchange. Biodiversity started

to play a more dynamic role in farming system efficiency and

productivity. Labour demand increased following growth in production

and became more specialized.

3) In the third phase the farming system continued to improve ecological

and technical performance, economic feasibility and social activity.

During recent months the system started to expand its concepts,

principles and criteria within the neighbouring farms. Most technological

systems, as well as management processes, arose interest in neighbours

and links for production, management and commercialization began to

take place. Three areas of interest guide the process of conversion for

the farm which is focal points for present and future transformation:

a) food production in harmony with nature,

b) research and education activities, and

c) marketing and agrotourism.



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2. „a 1930s-era full-circle farm“, Gibbs Organic Farm (USA)

Regional model for self-sustaining farming

This family-owned and operated certified organic farm is located

in a secluded canyon outside of Leavenworth, WA on the

eastern slopes of the Cascades. The farm also includes a 60-

acre tree farm and sawmill from which the Gibbs family

produces wood products. Crops include hay, cattle, hogs,

chickens, market garden, berries, herbs, garlic, cherries,

walnuts, pears, apples, pasture, and timber.

The Gibbs Farm manages all aspects of its fields, woods and streams as a single integrated

system, or permaculture. Permaculture farming views all parts of a farm's animals, natural

resources, crops, and human dwellings and activities as components of a single ecosystem.

For thirty years, Grant Gibbs has used innovative stewardship practices to transform an

abandoned dairy farm on the eastern slope of the Cascades to a

productive organic farm. When he acquired the farm, its soil quality

was very poor with little organic matter. T

To achieve the fertile soil for the crops to thrive in, Gibbs Farm

produces rich compost of manure, sawdust from the sawmill, and

other vegetable matter that is alternately spread in a two-year cycle

on the market gardens, orchards, and pastures. Pig tractors, small

movable corrals for hogs, are moved between eight market gardens on

a four-year cycle. Chickens move through the orchard in similar

portable pens and cattle graze the pasture. The nitrogen from their

manure makes the role of animals vital.

The hay grown in the pasture and orchard feeds cattle and also provide habitat for many types

of beneficial insects that fight off crop-damaging pests. A variety of grains are grown and

harvested which are used to feed the chickens and hogs. Unsellable fruits and vegetables are

also fed to the animals to supplement their diets, and their manure is added to the compost

pile, completing one of the many mutually beneficial relationships between plant and animal.

To conserve water coming from two wells, a low-pressure direct application drip tape is used to

irrigate the garden plots. To ensure the water quality of the farm's stream, a natural buffer of

wild vegetation grows along its banks, thereby reducing sedimentation. Trees in the natural

buffer shade the stream, creating cool temperatures for fish (including the threatened Bull

Trout species), and provide nesting opportunities for local and migratory birds.

Different crops use and give off different soil nutrients and so garden crops are rotated each

year to ensure balanced soil. Each section of garden is on a four-year cycle in which corn is

grown the first year, followed by a tuber the next year, then a

leafy green. The final year is a legume and also on this year a

pig tractor is moved through the garden beds.

The forests on the land are selectively thinned and managed

for sustainable use as lumber. The wood is cut with the on-site

sawmill and used as building material for projects on the farm.



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When Grant Gibbs acquired the farm, its soil quality was very poor with little organic matter.

Today, the 80-acre farm produces high quality, organic produce and meats available on site, at

farmers' markets, through food co-ops and local restaurants.

From 2016 Whitewood Cider Co, introducing Gibbs Farm Blend a brand new, limited release,

single farm dry cider blended at the press and fermented entirely from a selection of heritage

heirloom apples grown in the homestead orchard of sustainable organic farming of Gibbs

Organic Farm.

In the farm was established Commercial Kitchen, organized Gibbs Farm Harvest Celebration,

road tour and camping.

Name of the farm Gibbs Organic Farm

Location Freund Canyon, up the Chumstick Hwy about 2 miles north of

Leavenworth, WA.

Contact 11632 Freund Canyon, Leavenworth, WA 98826

(509) 548- 5185

[email protected]

http://gibbsorganic.weebly.com/gibbs-family.html

Actors Co-founder and owner Grant Gibbs

Basic description The 80-acre farm includes 8 gardens, 5 acres of fruit orchard, pastures,

a mix of animals, and a tree farm. Crops include hay, grains, berries,

herbs, and a wide variety of vegetables. The Gibbses grow many

heirloom varieties of apples, pears, and cherries, and also raise cattle,

hogs, chickens, and turkeys.

Development

environment In good cooperation with neighbouring farms and local communities

Factors of success Economic- Keeping prices

Environmental- full-circle farm

Social – Farm provides an opportunity apprenticeship, training of

students and pupils and sharing experience.

Additional information Grant Gibbs is recognized as a leader in the organic farming movement

and a steward of the land. He is featured in publications such as the

book Renewing The Countryside-Washington, and the documentary film

Broken Limbs, by Guy Evans and Jamie Howell. Grant has been invited

as a guest speaker at numerous events including the annual TILTH

conference, and Evergreen State College.

http://gibbsorganic.weebly.com/

mailto:[email protected]



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3. „ From producer to consumer“, Mossagarden (Sweden)

Mossagarden is a family business in the village of Veberod, Skane County,

Southern Sweden, for organic cultivation of vegetables and root crops. The

farm has also an array of animals - goats, pigs and horses - mainly used for

soil fertilization, but are also for educational purposes; for example, the

pigs belong to the endangered Swedish traditional breed.

Organic cultivation started in Mossagarden in 1987. An online store was

opened in 1998 to be the first of its kind in Sweden, when Ebba-Maria

Olson was delivering food with her old horse trailer.

Parents Marianne and Bengt Olson run the agricultural side of the business, while daughters

Hanna-Metta and Ebba-Maria operate the stores and the vegetable subscription via the Internet.

Christer Ohlsson joined Mossagarden in 2001 as one of the managers. Christer and Ebba both

previously worked in the transportation business and came up with the idea for home delivery

using vehicles on biogas. They also manage side projects including a garden cafe, a restaurant and

a preparation to Mossagaden festival.

Mossagarden’s organic methods use the manure of animals (pigs, sheep and horses) to fertilize the

soil, without resorting to artificial fertilizers. Its varied crop rotation is another natural way of

reducing problems with weeds, pests and diseases. Mossagarden’s planting methods are structured

over an eight year period. It means that a crop only returns on the same piece of land once during

that time period, with the exception of grass that can be grown several years in a row. In the

mean time, to reduce the use of fossil fuel, a solar panel and a biogas plant is built.

The business runs an online store for food orders, which was the first of its kind in Sweden. Online

food ordering was new for Sweden when Mossagarden introduced its

business model. Furthermore, to reduce the environmental burden, all

food orders are collected every Sunday and delivered every Thursday

and Friday by the biogas vehicles to various delivery points. In Lund,

there are about 40 to 45 delivery points and Mossagarden also has a

contract partner for all delivery in Lund by bicycles. It also focuses on

minimizing waste by recycling; for example, the paper delivery box is recycled through a Swedish

payback system.

They deliver over 900 organic boxes per week to households in Skane and has contracts with

municipalities, private companies and schools. They primarily sell own produce but for low seasons

in Sweden Mossagarden has a few partnerships in the Skane region, Italy, the Netherlands,

Ecuador and Spain for other organic food supply. To reduce the environmental impact of

transportation, the delivery in European countries is arranged by train and trucks.

The range and customer base of Mossagarden have steadily increased due to the growth of e-

commerce. The company Mossagarden Eko AB was opened in 2005.

In addition, the family is running an organic clothes store in Malmö

and an adjacent organic food store Morot & Annat (Carrot and Other).

Currently the family Olson has their own network of suppliers and

customers and purchase goods from organic farms all over Skane.

Current projects include a farm shop (a wide selection of organic

products, everything from various fruits and vegetables from their

own plantations and other producers in Skane).

Mossagarden not only sells locally-produced food, but also follows customers’ needs. The order of

fruit, vegetables and other organic products via the internet makes buying organic food much more



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convenient and easy for customers. The food price in Mossagarden is similar to the organic food

price in supermarkets.

The organic method of producing vegetables is more labor-intensive than the conventional

industrial process, so it can provide seasonal employment. Mossagarden tends to employ cheaper

staff from other countries and also uses volunteers through the WWOOF scheme (World Wide

Opportunities on Organic Farms). Mossagarden usually has about 50-60 volunteers every summer.

It is a great opportunity for people, mostly students, to learn about the organic lifestyle and share

a wonderful experience.

Name of the farm MOSSAGARDEN

Location 247 64 Veberöd, Mossagаrden

(Follow Highway 11 to Veberöd. Select the second (middle) entrance to

Veberöd, at the sign Mossagården. Then follow the signs.)

Contact Ebba-Maria Olson

Telefon: 046-855 44

E-mail: [email protected]

Website: www.mossagarden.se

Facebook: facebook.com/mossagarden~~V

Actors Mossagаrden Eko AB (family business)

Basic description 40 ha, vegetables and root crops, goats, pigs and horses

Online and farm shop, garden cafe

KRAV-certified organic farms

Development

environment

Cooperation with other producers of organic products in the region and in

other countries.

Factors of success Technological - The order of fruits, vegetables and other organic products via

Internt makes buying organic food convenient and easy for customers.

Economic - The food prices of Mossagarden produce are similar to the organic

food price in Swedish supermarkets.

Environmental - Cultivation techniques at Mossagarden include the use of only

natural fertilisers (animal manure) and crop rotation to combat weeds, pests

and diseases (the planting methods are structured over an 8 year period). No

chemicals or artificial additives are used.

Social - Mossagarden offers seasonal employment and volunteer opportunities

for students and others, who can at the same time learn more about organic

lifestyles.

Additional

information

In 2008 Mossagarden was awarded Region Skane environmental award for its

commitment to organic cultivation, its spread to other parts in Sweden, and

the efforts to deliver information about organically grown vegetables.

Also, since 2008, Mossagarden has hosted a summer musical festival (mostly

Swedish bands), where they sell organic food, beer and wine and showcase an

eco-friendly way of life. The event has attracted up to 2000 guests from all

over the world. These events are good opportunities for communication,

raising public awareness and developing local tourism.

4. „Good milk for a good product“, Biohof Joas (Germany)

http://www.mossagarden.se/



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Family Joas run the farm since 1993 in Wertheim, in Baden-Württemberg, Germany. In 1998,

they turned it into organic farming according to the guidelines of

Bioland. The Joas rebuilt the stables for animal welfare. In the course of

time the interplay of soil, animal, plant and man became more and more

conscious. The reason: information about organic farming from specified

media drew his attention. He got the impression that conventional

agriculture would be an impasse. Joas build species-appropriate stables,

increased area and bought new machinery.

Focus is on milk production and the sale of crops, but also seed propagation of wheat. Part of

rye and barley are delivered to a nearby organic bakery. In their fields the Joas taste a lot and

experiment with new cultivation methods. Since 2014, lupins have been grown for direct

marketing on the part of their colleague Fritz Klein.

In organic farm grown 90 cows, 40 are free-grazing and the

remaining 50 are fed in the stable. Their food is always

freshly mixed in the evening. Every day, according to Daniel

Joas, two tons of silage are fed to the animals, which is

about 1000 tons a year. The cows have a quite good milk

yield of 7.000 liters per cow and year. The milk goes to an

organic dairy or is sold directly from the farm.

The number of cells in the milk show how healthy are the cows. High quality milk requires

maximum of 300,000 cells per millimeter. Dairy cows from the Dörlesberger Biohof move by an

annual average of up to 250,000 cells per millimeter. The farmer emphasizes: "We also need

good milk for a good product."

The cereals are marketed by a producer group. The milk goes as a

organic milk to the dairy Zott or is sold off in the farm. From 2015

part of the milk is to be delivered to the regional small dairy

"Käseküche Hohenstadt".

In the farm, visitors can buy except milk also beef and cheese - Brie

and Camembert. On the fields Joas tried a lot, e.g. a new cultivation

method. 2005 a self-made biogas plant was build on the farm with

60 kW electric power. It is fed with slurry, manure clover grass and

grass from the own farm or from the cooperation farm (for exchange clover grass against

biogas slurry), with additional input from conventional maize from a farmer in the village. The

fermenter is belowground, in the residue storage tank he has a solid material, and thus he

implemented a separation. With the separation he got an easier to handle biogas slurry for

using it as fast effective fertilizer, while using the solid part for fields with cultures using up

humus (e.g. the fields were maize for his cows is grown). Excess energy is sold to the electricity

company.

The heat is used for the house, for heating and warm water, and heat is supplied to the

neighbor. In the beginning the family had some sleepless nights because of the investment

costs and the profitability. But now they are satisfied, and have only sleepless nights when the

engine is not running, since it means “red alert”.

The farm is a demonstration farm for organic agriculture. These are farms, elected by the

ministry of Nutrition and Agriculture, which are certified and run as organic farms for a long



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period. They are open to the public and media to show how organic agriculture looks in

practice. Events for consumers, schools and all other interested people are organized. They are

qualified partners for others farmers, interested in the production method and organize

seminars and farm visits.

Name of the farm Biohof Joas

Location Biohof Joas farm location: 96 km. east from Frankfurt. 97877 Wertheim-Dörlesberg, Baden-Württemberg, Germany (A 3 Frankfurt / Würzburg, exit Wertheim, in Wertheim direction Hardheim to Vockenrot, in Vockenrot left to Sachsenhausen, Dörlesberg, 2 km to Dörlesberg is the Ernsthofsiedlung.)

Contact Biohof Joas Tel: 09342/2 29 74, Fax: 09342/2 29 74

Email: [email protected]

http://www.biohofjoas.de

https://de-de.facebook.com/biohofjoas

Actors Only one farmer with his son

Basic description Farm size:

115 ha cropland, 30 ha grassland 40 dairy cows, 10 hens

Certified organic since 1998 (Bioland certificate)

Demobetrieb Ökologischer Landbau (demonstration farm organic agriculture) Lernen auf dem Bauernhof (learning on farms certificated)

Tourist farm visits for bigger nonagricultural groups, also from abroad (e.g. from Australia)

Wage labor with chuff cutter and combine harvester

Development

environment

In good cooperation with neighbouring farms

Factors of success Crop rotation - Two-year-old clover grass, wheat, corn or flax, winter crops

or winter pines, winter peas or oats or lupines, spelled, clover grass seed, if possible in main crop;

Economic - With the new EEG he gets more return per kWh for small slurry

plants; Social - Farm cooperation with a stockless organic farmer for exchange of

clover grass to manure

Additional

information

The farm organizes visits to school classes and groups of visitors. There are

also agricultural tours in German and English. Visitors are welcome to book

the farm in a guided tour. Farm organizes workshops ("Green Bridge"). In

the case of grassy fields, an attempt is made to produce a "green bridge"

between the individual fruits. By means of intelligent cultivation systems in

the fields, energy should also be saved.




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5. Sustainable lifestyles, Organic Farm Vang Vieng (Laos)

The Vang Vieng Farm is found in the picturesque Nam Song

valley beneath towering limestone mountains just a short drive

from Vang Vieng. Founded by Mr. Thanongsi Sorangkoun (“Mr.

T.”) in 1996 with the goal of introducing organic farming

methods in an area where chemicals and deforestation were

ruining the land. Deeply concerned about the degradation of

the land and soil in Vang Vieng through poor agricultural

practices, Mr. T. established the Vang Vieng organic farm to

demonstrate to local farmers that it is possible to manage land in a way that is both profitable and

healthy without destroying it.

He purchased about five acres in Phoudindaeng village for $10,000 and planted more than 2,000

native mulberry saplings. The plants were a perfect choice: Mulberry leaves and berries can be

processed into tea and wine, and the leaves nourish silkworms. Today, farms is about 40 acres,

has grown with help from volunteers.

The farm uses natural materials and traditional methods for the agriculture and animals raising

without using any chemicals. Farm uses natural fertilizers, organic mulch, and native lizards and

toads to control insect pests.

The aim is to promote and to provide organic healthy food and lifestyle while supporting local

people through community projects.

This is achieved through training and providing information to preserve traditional Laos farming

practices and by producing organically grown vegetables and livestock. Active efforts are made to

reduce environmental negative impact by recycling, composting and gardening. In addition, the

farm provides new skills to local people through employment at the farm.

The profits from Vang Vieng Organic Farm are used to fund several community projects that

support and educate the people who live in Phoudindaeng village.

For the kids there is the School Bus Project, which takes

children from three remote villages to school each day. The

children receive a breakfast boost of organic goat yoghurt,

which comes straight from the farm's special French Pyrenees

goats - another reason to grow mulberry trees, as the leaves

are these adorable animals' favorite food.

The farm produces organic mulberry trees (for mulberry tea

and tempura, wine and shakes), fruits, vegetables, poultry and

goat cheese and you can taste those delicious products at

organic restaurant tо farm.

The farm specializes in the cultivation of organic fruit, vegetables, poultry, goat cheese and

mulberry, which is used for making tea and feeding the silk worms that are raised on the farm to

support the local silk weaving industry. You can observe the full process of silk production from the

raising of the worms to dyeing and weaving. The Hmong, Khmu and Lao women from the local

villages produce and sell some of the finest silk scarves to be found in the country.

The farm's goat cheese is available at the Vang Vieng Organic Farm restaurant and in special

shops around Vientiane and Luang Prabang.

The mulberry trees are naturally grown, the leaves hand-picked, and the end product creates food,

fiber and an income for those involved. When the mulberry



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trees are large enough, they are pruned to a good working height. The resulting trees produce

clean, high quality leaves that we can use in our silk and tea production. The leaves are

handpicked each morning and processed to make tea, or are feed to the silk worms to produce

silk. They also produce mulberry wine.

Aside from their mulberries and silk, the farm also produces an array of organic fruit and veggies,

and incorporates renewable energy systems into their practices, such as solar, compost and

biogas.

Wages support the many villagers who work here and provide assistance for the community. And,

among all these activity, there is a steady stream of foreign visitors who come to volunteer on the

Farm or for the satisfaction of teaching English and computer knowledge to children and youths.

The small village where the farm is located is the first in Laos where children learn English for free.

Name of the farm Organic Farm Vang Vieng

Location PO Box 253 Vang Vieng, Vientiane Province, Lao PDR (Organic Farm Vang Vieng (OFVV) is located at 4km tuk-tuk or bike ride north of Vang Vieng town. Look for the white “Organic Farm” sign on the east side of the road or the high, yellow “Organic Farm Restaurant” sign on the west side.)

Contact Thanongsi Solangkhun

Tel: +856 (0)23 511 220 ; +856 (0) 20 55 90 91 32

Email: [email protected]; [email protected]

Website: www.laofarm.org

https://www.facebook.com/laofarm/

Actors Private initiative, Mr. Thanongsi Solangkhun (owner)

Basic description 40 acres, 2,000 native mulberry saplings, vegetable garden, 10 species of

animals – silkworms, goats, poultry, pig and ets.

Farm can accommodate 50 people.

Organic restaurant and bar, Mulberry wine, silk, tea, goat cheese

Development

environment

It employs local people, develops social activities aimed at children.

Factors of success Economic - The incomes of the tourism and especially of the restaurant are

essential to make live the different projects of the farm.

Environmental - include the use of only natural fertilisers;

Social – the farm offers employment and volunteer opportunities;

Additional

information

For housing, the farm can accommodate 50 people. You have the choice

between the dormitory of 8 people with shared bathroom, rooms with shared

bathroom, terraced houses with private bathroom or doubles Bungalows with

private bathroom. The farm develops an impressive number of projects, only

thanks to farm income and tourism (the farm does not have access to public

and international funds). All these projects are based on education, the pillar

of the project, and support to the local community.



http://www.laofarm.org/



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6. "Beyond Organic Produce", Carbeen Pastured Produce (Australia)

Carbeen Pastured Produce is a family owned farming business

located in Manildra in Central Western New South Wales. The

farm is owned by Rodger Shannon and his wife. They are

pioneers in establishing a different mixed farming operation in

its district which comprises a conventional mix sheep, cattle

and crops.

The owners implement Holistic Management principles as well

as utilising other environmentally enhancing agricultural practices. This means that farming

practices are "beyond organic", focusing on enhancing the environment and the greatest level of

animal welfare, using the three prong approach of decision making which covers (a) productivity

(b) social well being including community, and (c) building the environmental base.

At Carbeen their farming practices are based on holistic farming principles. They are focused on

improving the health of soil. Carbeen Pastured Produce implements regenerative farming

techniques and are focused on increasing the diversity of plant and animal on their farm. They do

not use 'artificial' fertilizers as over the last four years, they uses own compost and compost teas

on broad acre land.

Commences conventional cropping system (wheat/canola/barley) when first taking over the farm

but felt the emphasis on fertiliser and chemical application was not what they wanted to engage in

-“they were killing their soil”. They believes that in vertical stacking where each enterprise engaged

in should return 7 fold i.e. there should be at least 7 layers of benefit from chooks, or pigs, or

whatever. They believe in symbiosis where one activity supports another.

Local produce supports strong, healthy and vibrant local communities. They believe in minimising

the impact on environment whilst maximising the positive outcomes to local community, thus

supply their products to local cafes, restaurants and direct to local customers.

The Farm produce eggs, beef, lamb, wool and chickens on 549 ha property. They are keen

supporters of local, seasonal production. They currently supply pastured eggs locally and intend to

expand the product range to include pastured poultry, beef and lamb in the upcoming months.

They also sell eggs and birds for meat to consumers primarily into the Central West (Orange,

Bathurst, Dubbo, etc) and also into Sydney and the Blue Mountains;

The birds are raised without the use of chemicals or

antibiotics. The fresh pasture and sunlight make the birds

nutritionally dense in vitamins and minerals.

The hens are housed in moveable trailers that hold their

water, roost and nesting boxes. The chooks are moved

every day, following in rotation behind cattle and sheep.

They act as pasture sanitisers, cleaning up the insects

and parasites from sheeps and cattles. They also leave

their calling card as fertiliser, on which pastures

absolutely thrive.



Page | 14

The steers and lambs are run holistically, with the aid of temporary electric fences and portable

water, steers and lambs are moved onto fresh pasture

everyday. This constant movement mimics the natural

behaviour of large wild herds with short intense grazing of

pasture followed by long rest periods to allow pasture to fully

regrow. This biomimicary promotes diversity in farm pastures.

Diversity builds resilient and nutrient rich pastures.

The steers benefit from the nutrient rich pasture and the

frequent moves mean that our steers are naturally free from parasites.

Name of the farm Carbeen Pastured Produce

Location 'Carbeen'

3536 Henry Parkes Way

MANILDRA NSW 2865

Contact Rodger Shannon

Phone: 0411 202 837


Website: www.pasturedproduce.com.au

https://www.facebook.com/carbeenpastures/

Actors Carbeen Pastured Produce Pty Ltd

Basic description Farm size: 1400 acres 549Ha

Stock numbers: 450 head of cattle; 200 ewes; 1500 layers; 500 meat

birds; wheat, oats, cereal rye and diverse cover crops (7-9 species) cereals grown predominately for chooks

Development

environment

Connected with Lachlan Landcare but seeks engagement with others

who are producing in a similar style to himself: sells through the local

community and places emphasis on creating direct relationships with

customers in marketing successfully.

Factors of success Environmental: Uses own compost and compost teas on broad acre land.

Constant movement of animals that mimic natural behavior, and allows

pastures to recover.

Additional information They have plans to plant trees on the contour and to place laneways and

access tracks along the ridge lines for water harvesting and pacifying

water into the farm landscape; intention of adding pigs to the program;

intention to develop the water cycle on the farm by introducing key line

design elements, Natural Sequence Farming processes, and by planting

trees.


http://www.pasturedproduce.com.au/

https://www.facebook.com/carbeenpastures/



Page | 15

7. „We want organic food“, Ballard Organic Farm (Republic of Ireland)

Ballard Organic Farm, in County Westmeath, which is also an open

farm or visitor farm, has been owned and operated by the Lalor

family since 1844. At the moment the farm is operated by Pat Lalor.

In July 1999, he decided to convert to 'Certified Modern Organic

Farming' and thus began Ballard Organic Farm. This surprised many

of his farming colleagues and was perhaps seen as a very radical change.

The key issue which swung it for organics was that there was a clear message coming from the

market place; 'we want organic food and we are prepared to pay for it'. Therefore, at that time his

main reason for changing over to organic production was to 'make more money'.

Successful commercial organic farming is dependent on a fertile soil which will have an abundant

supply of nutrients, especially nitrogen, phosphorous and potassium, in addition to a high

population of soil micro-organisms. This is achieved by a system of recycling nutrients around the

farm based on a sustainable rotation. The rotation used in Ballard Organic Farm is very simple, two

years of red clover / ryegrass followed by three years of cereal growing and back to red clover /

ryegrass again.

In addition to putting nitrogen into the soil, the crop of clover is harvested three times annually to

provide winter feed for the organic cattle on the farm.

The main enterprises are organic beef production, cereals and forestry. The farm has been

innovative and to the forefront on many farming developments. The farm is run as a modern

concern with particular attention paid to technical efficiency.

The two organic cereal crops currently grown at Ballard Organic Farm are winter triticale (a cross

between wheat and rye) and winter oats. Some of the grain is sold to other organic farmers but

most of it is fed to his own cattle during the winter housing period.

There are two reasons for choosing triticale and oats. Firstly, because both crops grow quite tall,

they control weeds by shading out most of the sunlight from the ground. In addition, oats also has

alelopathic properties which act to onhibit the germination of other seeds in its vicinity. Secondly,

because Triticale is a hybrid, i.e. a cross between two varieties, it is naturally much more resistant

to disease than a single or pure variety.

Since January 2011, they have started producing a small

amount of porridge from own oats and this is being sold as

Kilbeggan Organic Foods - Oat Cookies and Organic Porridge.

In addition to producing oats and selling porridge, also buy

organic cereals for animal feed from other organic farmers in

Ireland and the UK. These cereals are dried and stored on the

farm and used for own beef enterprise and for selling on to other organic beef, dairy and sheep

producers who do not have their own cereal production.

A significant new beef enterprise is currently being established at Ballard Organic Farm. In the

past, we have been involved in producing and selling in excess of 200 animals per year. These

animals were purchased from other organic farmers as young cattle and were fattened and sold as

finished beef animals.

However, for a number of reasons, it was decided to establish a suckler herd so that all of the beef

produced on the farm would be from our herd of suckler cows. The main reason for this radical



Page | 16

change was to significantly improve animal quality in terms of carcass

confirmation, meat quality and animal efficiency.

There are no mother cows on the farm and consequently young

animals must be sourced from other registered organic farmers.

These animals are purchased at seven months old during

September/October each year. The animals remain on the farm until

they are ready for market 18 months later.

Name of the farm Ballard Organic Farm

Location Ballard, Kilbeggan, Westmeath, Republic of Ireland

Ballard Farm is situated two and a half miles south of Kilbeggan off the N6. From Kilbeggan take the R436 for Clara (junction is at the Athlone end of Kilbeggan). After two miles take a right at the junction where you see a brown fingerboard sign for Ballard. You will come to my entrance on the left hand side after half a mile which is marked with a rock bearing the name Ballard.

Contact Pat Lalor

Tel:+353 (0)57 9331233 Fax:+353 (0)57 9331418

http://www.ballardorganicfarm.ie/)


www.kilbegganorganicfoods.com

Facebook: https://www.facebook.com/pages/Ballard-Organic-

Farm/154122271319211

Actors Ballard Organic Farm is owned by Pat Lalor and his family.

Basic description The farm is 120ha, 50% old permanent pasture and 50% arable with a ph

ranging from 6.5 to 7.0.

Ballard Organic Farm is certified by the Organic Trust Ltd which is an approved certification body. An organic license is awarded for one year only

and operators must re-apply annually to have their license renewed. Operators are subject to an annual audit in addition to unannounced spot

checks.

Development environment

The open farm is also used by students who are studying Agricultural Science for the Leaving Certificate.

Factors of success Crop rotation: The rotation system on the arable section currently consists of three years cereals and two years red clover.

Economic – Adds value to the product output by the production of Oat

Cookies and Organic Porridge

Additional

information

Ballard Farm has been visited by many groups over the years. In 1998 the

Lalors' decided to develop this interest into a commercial enterprise. A visitor center was developed from a 300 year old cow house which was in need of

renovation.

For groups from a non-agriculural background, the visit is an insight to an authentic a modern Irish organic farm and to the life of the farmer and his

family. For those directly involved in agriculture, the visit focuses on technical information.

http://www.discoverireland.ie/Contact-Us/Consumer-Enquiry/?tid=46138

http://www.kilbegganorganicfoods.com/



Page | 17

8. Crossroad of tradition and inovation, Jaglea Farm (Romania)

This organic farm, located in Rosia, near Sibiu in the Carpatians, illustrates a new kind of farm in

Romania, where tradition and innovation meet to form an emerging "new peasantry". Owners are

Ioan and Ramona Jaglea. After their marriage, they moved into the family house in 2006. Farming

was a natural choice, as they were given their first cow as a

wedding gift and had use of 3 hectares of family land. The herd,

the land, and the family expanded over the years.

In 2007, their milk quota was 7000 litres per year, based on the 3

cows declared in 2005. In 2011, the quota was reassessed at 28

000 litres for 12 cows that were declared in 2009.

Until recently, Ioan and Ramona Jaglea considered farming as

their second job. In 2010, the couple decided to make agriculture

their main job, and to expand the farm (by renting additional pastures and arable land from retired

farmers whose children have left the village, or from Saxons who have gone to live in Germany) so

that its income would provide for the whole family.

This represents a new kind of farm in Romania, one where tradition and innovation meet to form

an emerging “new peasantry”. The farm’s evolution has taken place in a broader context of

economic recession and rising unemployment since 2008.

The Jaglea family practice a low-input, largely manual agriculture, which is certified organic and

which seeks way to be economically, socially and environmentally sustainable. They process and

market all their products directly and took part in the creation of the first organic producers’

cooperative shop in Romania. One obstacle that they face in seeking to expand their activity is

gaining access to more land in the vicinity of the farm.

The farm follows the model of a traditional family farm, with the bulk of the work done by the

couple, with the help of other family members.

Their approach to farming revolves around two basic principles:

that the farming is mixed and meets the basic food needs of the family (vegetables, dairy

produce, meat and grains); and

that most of the animal feed is farm-produced (complemented with the purchase of wheat

bran.)

To date, the farm has no machinery, with all work done by hand. For example, they hire neighbors

to do certain field work requiring a tractor.

The farm’s first priority was to feed the family. It then expanded to bring in extra income, and to

provide financial security. The couple realized that income from the direct sale of farm products,

complemented by subsidies, is an economically viable choice for a family farm. The 500m² of

garden and orchard are devoted first and foremost to the family. The animals raised for family

consumption are slaughtered on the spot, in the traditional manner authorized by law. The meat is

frozen or made into cooked pork meats. Part of the corn (maize) crop is ground into flour (maläi).

Selling direct was a natural choice, a win-win situation for both consumers and producers. The

former get quality products at affordable prices; the latter get a fair income from their labour, and

the social networking enriches both parties. In this kind of setup, the quality of the milk and other

products is paramount. Ioan and Ramona encourage their customers to buy unpasteurized milk,

and give out leaflets explaining its benefits.



Page | 18

Today, the farm has over 50 customers, three quarters of whom live in Sibiu and the rest in Rosia.

Generally speaking, the customers are attracted to the genuineness, taste, and nutritional aspect.

Half of the milk yield is home delivered on Monday and Thursday mornings, packaged in empty

mineral water bottles that are replaced after each delivery. The volume of orders varies from 10 to

20 litres per week. The other half of the milk yield is made into cream, butter and cottage cheese,

as well as a local cheese for family consumption. The cream and butter are most often bought by

Sibiu customers, with demand exceeding supply at the present time.

Name of the farm Jaglea Farm

Location 557210 Rosia, Str. Principala, nr. 49, near Sibiu, Romania

Contact Ioan and Ramona Jaglea

Tel. fix: +4 0269 582 451

Tel. mobil: +4 0749 140 522

Actors Family farm

Basic description Land: 17 ha of land, including 10 ha in the vicinity of the farm

− 3,4 ha directly owned, with another 3 ha belonging to the family

− 10,5 ha rented

Buildings:

− the house, barn and cowshed are owned by the farmers

− 2 barns and one granary have been lent by family members

Development

environment

The Biocoop was set up in 2004 by Ioan and a small group of the

region’s organic farmers who had training in agro-ecology. Biocoop

decided to offer an alternative, relying on a core of committed

customers.

Factors of success Economic - The farm’s products are sold directly to local consumers.

Direct sales cushion the couple from dramatic market fluctuations.

Environmental - The farm applies the principles of agro-ecology. The

good health of the farm is assured by the careful observation of plants

and animal behavior.

Social - 2 seasonal workers from Rosia.

Additional information Overall, the Jaglea farm combines traditional working methods and

cultural habits with significant innovations in marketing, distribution, certification and social networking. The symbiosis between tradition and

innovation has impacted all aspects of the farm.

In 2004, Ioan joined a small group of organic farmers in his region.

Together, they founded Biocoop, an organic store in Sibiu selling directly to the public. In summer 2010, they welcomed foreign volunteer

workers, but before joining the WWOOF network



Page | 19

9. Social Agriculture, Agricoltura Nuova (Italia)

Agricoltura Nuova is an agricultural cooperative

located on the south-western periphery of Rome.

The cooperative was formed in July 1977 when a

group of young unemployed people from Rome

occupied 180 ha of agricultural land that had been designated for non-agricultural development.

Their goal was to transform this land into a workplace and a residence, hence defending it against

urban expansion. The cooperative was – and remains - a unique experiment that came out of a

very particular historical context associated with social protest.

While they started as a conventional farm, they rapidly reoriented their activities towards a

diversified organic farm, processing food products (dairy products, bread and pasta, etc.) and

focusing on direct marketing. It has also developed a broad range of social and pedagogical

activities to give access to the farm to visitors and schools. These activities are a means to engage

with the local community, to consolidate relationships with a range of local players and to diversify

income.

The cooperative started producing organically at the end of the 1980s; members were increasingly

attracted by the possibility of non-chemical, non-genetically manipulated farming that would

preserve the quality of the soil and ecosystem, as well as protecting workers’ health. This transition

towards organic farming complemented the transition towards direct sales; eliminating

intermediaries and providing quality products is what has allowed the cooperative to survive.

The cooperative’s activities have always been designed to respect the environment and the

landscape. In 1979, members equipped the farm with photovoltaic panels. They then installed a

windmill, expanded the farm’s use of solar panels and installed a rainwater collection system. Since

2002, the Cooperative has also been reusing the organic waste generated by the city of Rome’s

park and garden maintenance functions. It benefits doubly from this activity, in terms of soil

fertility and a fee for accepting the waste.

Today, Agricultora Nuova is a large multifunctional organic farm occupies about 250 hа, with two

places, just a few minutes from the ring road of Rome. The first of these two locations, “Castel di

Decima,” where the cooperative was founded, consists of 180 hectares belonging to the

municipality of Rome. The second site, at “Castel di Leva,” a few kilometres to the east, belongs to

the Santa Catarina religious conservatory. The conservatory, which owns a significant amount of

land in the region, is involved in a range of activities benefitting socially marginalized people. In

2006, it offered to rent 70 hectares to Agricoltura Nuova, which was already renowned for its

achievements in the field of social agriculture, as a way to expand employment opportunities for

people with disabilities.

Fruit and vegetable gardening is the farm’s dominant activity. It is also its most diverse. Vegetable

and fruit cultivation is extensive and spread throughout a variety of rotating locations linked to cold

greenhouses and tree nurseries.

The Cooperative produces a wide range of cereals. Half of the cereals used for processing bread,

pasta, and other bakery products come from the farm, with the other half bought in from outside.

They have a flock of 1000 Sarde ewes, known for the quality of their milk (which is used in

pecorino cheese), graze on 150 hectares of extensive prairie. This is supplemented by grains

(barley and oats) over the course of their 180 day lactation period. They produce one litre of milk



Page | 20

per head per day. 90% of the cheese produced is distributed through direct sales. The

cooperative’s cheeses have received many awards for “best regional organic product.”

Thanks to more than 400 hives, the cooperative produces six

different kinds of honey (more than one hundred quintals),

honeydew, royal jelly, and pollen. These are all produced

organically and sold on the farm or in local markets. Additional

livestock, that: lamb, veal and pork graze and consume a mix of

horse beans, bran, corn, and barley. Animal feed is grown on the

farm as a catch crop.

Since its foundation, Agricoltura Nuova has had difficulties funding its capital and recurrent costs.

At the start, it was only able to overcome its initial lack of capital thanks to cash and in-kind

contributions from families, friends and supporters who participated in the occupation.

The Cooperative’s economic situation has slowly stabilized over time. About a third of the

agricultural turnover comes from fruits and vegetables, and over a third from dairy products. The

cooperative sells all its food directly (through farm shops, markets stalls, GAS and the farm

restaurant), which has proved much more profitable than wholesaling. Non agricultural activities

(mostly the restaurant and educational activities) have become a significant part of the

Cooperative’s income.

Initially, the cooperative sold only to large scale retailers. This meant that only one crop was

cultivated on the land, and production was entirely oriented towards the demands of the market.

Bulk distributors sought large quantities of grains and vegetables (zucchini, broccoli, etc.). This

system was both specific and demanding, and was not profitable for a farm of the cooperative’s

size; after 2 years, members began to think about other options. The cooperative chose to

diversify its garden production and began cultivating trees and grains. It also began beekeeping

and animal husbandry, both for meat (beef, pork, poultry), and other animal products (eggs,

cheese).

While the cooperative was diversifying its production it was also moving away from large scale

commercial distribution and towards direct sales. In 1980, it stopped selling to bulk distributors

and retailers and began selling its products from the farm and at local markets. The farm shop

includes all of the cooperative’s products as well as a variety of organic products from partner

cooperatives and individual producers, to provide a wider

range of options for its customers. The cooperative now

sells at two local markets on the outskirts of Rome, five

days a week. The success of these direct sales was such

that, in 2010, the Cooperative decided to open a second

farm shop at its new production site.

Selling directly has proved profitable: not only does it

encourage the local sale of products, but it underpins economic viability and frees the cooperative

from the requirements imposed by bulk distributors and retailers. It also reinforces Agricoltura

Nuova’s relationship with consumers, by encouraging direct contact with producers, providing

information about the origins and history of products and building trust that encourages loyalty.

The cooperative has also engaged in on-site processing. This allows it to exercise more control

over the production cycle and to benefit fully from the added value obtained from processing. It

has begun this transition with the transformation of ewe’s milk into pecorino cheese. It started out



Page | 21

artisanally, using local knowledge, and then developed its production and expanded its range of

products to include bread, pasta, jam, cakes, etc.

Agricoltura Nuova has managed to establish a large and stable pool of customers and supporters.

It has also consolidated its appeal to local authorities and now receives public funding for various

projects (an information center on renewable energy, agronomic and food-processing experiments,

etc.).

From the beginning, one of the Cooperative’s goals was to create employment through agricultural

activities. It very quickly expanded upon this objective in seeking to offer jobs to socially excluded

people and individuals with mental disabilities. There are currently 50 workers, employed in a

range of activities: farming, food-processing and sales, educational activities, etc. Out of these, 27

are associates, and 23 are contract workers. Ten of the cooperative’s current workers (all

associates) are going through a process of social integration. They work, but do not live on the

farm, in a range of agricultural and non-agricultural activities.

Name of the farm Agricoltura Nuova

Location Via Valle di Perna, 315, 00128 – Roma

Contact Tel. 06 5070453 Fax: 06 5080009

Mail: [email protected] http://www.agricolturanuova.it/

https://it-it.facebook.com/agricolturanuova/

Actors Agricultural cooperative

Basic description Farm size: 250 hа - “Castel di Decima,”–180ha and “Castel di Leva,”–70ha

1000 Sarde ewes;

lamb, veal and pork;

400 hives.

Products: from the cultivation of fruits and vegetables to the processing of

grains into bread and fresh pasta, cheese produced (pecorino cheese), different kinds of honey

The cooperative has been a certified organic farm since the 1980s.

Development

environment

Strong relationship with the residents of Rome. Fulfil multiple social roles and

create stronger connections with the local community

Factors of success Social – 50 workers, employed in a range of activities. Ten of the cooperative’s current workers (all associates) are going through a process of social

integration. Economic - large and stable pool of customers and supporters. Selling directly.

Additional

information

Agricoltura Nuova has evolved over the years and now has multiple purposes

and produces a variety of goods and services. It is also nationally recognized as an historic experiment in “Social Agriculture” and as a pioneer in agricultural

land preservation. The unifying thread of all its evolutions has been the will to construct an autonomous, alternative, agricultural model that is

environmentally friendly and anchored in itsterritory.

The Cooperative is managed by the 27 associates, who each have one vote. Profit cannot be shared out between associates and must be invested in

productive activities. Each production sector (gardening, sheep husbandry, cereals and bakery, etc.) is relatively autonomous: the choice of products and

production methods are decided by each sector, which then communicates with other sectors regarding the appropriate quantity to produce.

http://www.agricolturanuova.it/



Page | 22

10. „Solidarity between producers and eaters“, Viva sol (Lithuania)

Viva Sol is an association of cheese eaters and producers,

established in autumn 2006 by 2 farmers and 2 eaters. They

chose to establish themselves as farmers and to adopt a peasant

approach to farming based on small-scale production, limited

inputs, environmentally-friendly production practices, and strong

links with consumers and local inhabitants. Its mission is to develop and maintain solidarity

relations between city and country, and contributes to the settlement of small farmers and artisans

in rural Lithuania. Viva Sol emerged as a response to the growing need to re-engage producers

and eaters. It advocates small and responsible farming that can generate economic, ecological,

and social added value.

Two of the founders of Viva Sol are farmers who were new entrants to farming and who had

previous business experience outside farming (and outside Lithuania), through which they got to

know about alternative, ecological and peasant forms of farming.

In 2015, it has 12 members, equally city and village people. It has a council of 5 members and one

executive director, all voluntary. There are no permanent staff. In addition to its members, Viva Sol

also has about 500 active supporters throughout the country. Supporters commit to attending

events and joining initiatives on a regular basis. Viva Sol’s annual budget is around €10,000, which

is mostly funds for projects, all of which are financed from external sources. Membership fees and

donations make 200 Euros per year. In spite of being quite small and with no permanent staff,

Viva Sol has already developed a wide range of activities, over several areas of work.

In autumn 2007, Viva Sol started its first project: the SOL market, a farmers’ market centered on

the idea of solidarity between producers and eaters. It enabled four

small farmers producing cheese and bread to market their produce

directly, once a week, in Café de Paris, in Vilnius old town. It was

started as a result of solidarity relations between two of the farmers

and three eaters, including the chef of the café. It was conceived both

as an opportunity to better market the products and to organise direct,

regular exchanges between producers and consumers. In summer 2011 the SOL market was

renamed the Cheese Market.

In 2009, two more markets were started in two villages, one to the North and one to the South of

Vilnius. The aim was to develop local consumption of locally produced food. These initiatives died

out in 2010 as the participating farmers acquired enough regular consumers who were prepared to

pick up the products at the farms, rather than going to the markets.

Viva Sol encouraged farmers to create direct and regular commitments with consumers. In 2010,

two vegetable growers started a subscription scheme, with weekly delivery of vegetable boxes to

about 10 households. In 2011, only one of them has continued, with 40 consumers. Together with

the Baltic Environment Forum (BEF), Viva Sol has organized a network of ten farms to demonstrate

the additional value to farm produce given by environmentally friendly farming practices. Together,

they also run training and information sessions for farmers, local authorities, environmentalists,

etc. which address the issue of the importance of agriculture to environment protection.

After ten years of existence, Viva Sol has synthesised its work into three main directions, to answer

the needs of small farmers.



Page | 23

Sales is currently the most developed part of Viva Sol’s work. Over the past four years, nine farms

have benefited from help: 4 newcomers and 5 established farmers. The Cheese Market in Vilnius,

which will celebrate its 11th birthday in autumn 2017, is the main income source for three cheese-

makers and one baker. It also served as a stepping-stone for five more farmers, and is a great

example to many others. Viva Sol also started a box scheme in Vilnius as well as founding the

Cheese-Makers’ Home, a farmshop, restaurant and cultural centre. It creates local jobs, adds value

to local produce and serves as a showcase of positive relations between city and country.

What has ceased to exist in Lithuania is knowledge about how to run a small-scale,

environmentally-friendly farm that processes its produce and generates a high added value. The

formal agricultural education is aimed either to serve science or factory farms. And pesticide

providers are increasingly more active in educating their clients. Viva Sol has started engaging in

training and promoting the small-scale farming model since its establishment. It has now joined

forces with the Baltic Environmental Forum and international partners.

Together, they have prepared and run a series of video lectures on small farming and

environmentally-friendly techniques. In addition, Viva Sol has conducted numerous workshops on

cheese-making, animal husbandry, marketing, etc. mostly as part of the project run with Heifer

International.

Usually those willing to start-up a small farm lack not only knowledge and marketing experience,

but also resources (funds and access to land). The project with Heifer International has so far

provided 6 farmers with dairy sheep and goats. Thanks to the ‘pay forward’ scheme, the number of

farmers benefiting from the project will automatically grow over time and create a community of

small farmers. The Cheese-makers’ Home is another interesting way to generate more income for

farmers, and has received much attention.

Viva Sol has not yet addressed the issue of land. Since 2008 it has envisaged creating a Land Fund

to raise investments or donations in order to buy agricultural land. This land would be rented out

on favourable terms to small-scale farmers. Viva Sol has started exploring the issues involved and

examining concrete examples, but is for now faced with the difficulty of finding enough resources

to start the fund. This is becoming a pressing issue, as several Viva Sol farmers graze their animals

on land that is held on short-term leases.

Viva Sol seeks to organise initiatives to help village people and city dwellers meet. Its vision is that

acquaintance will grow into trust, and trust into solidarity. The association is working to open each

one to the other: the producer and the eater. The Cheese Market in Vilnius, Viva Sol’s first activity,

is emblematic of this effort to re-engage consumers and producers. It now brings together 4

farmers and about 500 consumers. Although it is open to all, most consumers are regular

customers, who come to the market every Sunday. Besides being a market, it is also a place to

organise direct exchanges, build interpersonal relations and present Viva Sol activities.

While new entrants find it easier to develop direct connections with consumers or engage with

other stakeholders, this is also the basis of a latent conflict with villagers. Different approach to

land, agriculture and commerce, different values and different quality standards make the new

settlers look strange to the majority of the village population. On the one hand, the new farmers

would like to open up to the consumers, but on the other hand the village in general is rather

unwilling to be exposed in this way. And this is a major problem for community connected farms in

societies where there is no precondition for mutual trust.

On the other hand, encouraging eaters to commit more is another important part of Viva Sol’s

work. Viva Sol sees the producer and the eater as solidarity partners with a common purpose. So

eaters are encouraged to participate in the box schemes (SOLbasket), to get a deeper



Page | 24

understanding about the origins of food (Slow Food Vilnius), and to financially engage into the

construction of a lively village (Land Fund).

Name of the farm Viva sol

Location Viva Sol’s headquarters are in Dargužiai village, 50km south of Vilnius

Contact Valda Kavaliauskas,

Director of the association Vivasol Tel.+370 6 983 9893

Email:[email protected];[email protected]; Web:http://www.vivasol.lt

Actors Viva Sol is an association. It is the most basic form of collective activity, chosen because of the simplicity of registration procedures and low maintenance costs. Viva Sol can operate on the basis of volunteer work, not employing a single person, which is very useful for the members, who are mostly farmers.

Basic description - 12 active members

- 10 farmers supported

- 3 markets started - more than 200 annual workshop hours


Organise initiatives to help village people and city dwellers meet

Factors of success Well-developed marketing practices and lobbying, Viva Sol has created the

possibility for the development of numerous farmers’ markets in Lithuania today.

Additional information Viva Sol has also tried to voice the needs and concerns of small farmers. In

2010 it hosted every main official with responsibility for agriculture in Lithuania. This included the minister of agriculture and two vice-ministers,

the head of the parliamentary committee of rural affairs of the Seimas, and ets. This meeting indicated that Viva Sol and its farmers are everyone’s

pride, but at the same time they are not regarded seriously enough. Indeed, they are widely seen as archaic or marginal in terms of their role in

the economy, rural development, environmental conservation, and social

inclusion. Viva Sol nevertheless managed to influence regulations on semisubsistence farming, in favour of small farmers.

mailto:[email protected];

http://www.vivasol.lt/



Page | 25

11. Young farmer, Audrius Jokubauskas farm (Lithuania)

Originally a dancer and journalist, after quitting law school, Audrius found his way to the

countryside. Getting deeper and deeper into understanding where farmer’s products come from

and what is needed for them to exist, Audrius found

himself one day digging manure with a pitchfork. In

2008 he did a 6-month internship on Valdas’ farm,

making cheese and looking after goats. That same year,

they wrote a project for Heifer International, to receive

40 dairy sheep and 40 goats. 20 sheep were intended

for Audrius, the rest of the animals to create a small

farmers’ network. In April 2009, after a month long,

intensive, internship in the French Alps, Audrius settled 2

km outside Dargužiai village, 50 km south-west of the capital, Vilnius. He now milks 20 sheep and

sells his cheese in the Cheese Market, as well as in the Cheese-makers’ Home in Dargužiai. Audrius

plans to have 45-50 sheep, and then to limit himself to this flock, so that he does not have to hire

people, or invest in expensive buildings and machines.

Audrius rents a farm (with a contract for 3,5 years) that comprises 7,5 ha of pastures, a house

and two farm buildings. The territory is flat, low and swampy, which together with the River

Merkys, creates an outstanding habitat for birds. The land is rather poor, and thus ideal for

extensive animal grazing. The farm buildings are adequate for the hay and animals. Audrius did

not construct any buildings or buy equipment, so he relies on fellow farmers to make him hay and

harvest grain.

The farm produces cow and sheep milk cheeses and yoghurts. The cheeses are sold fresh, and

some are matured in a stone cellar under the house. In winter the farm also produces bread.

About 5% of the farm’s produce is consumed by Audrius and his family.

Audrius is the only full-time worker on the farm. Additional help comes in three times per year:

manure clearing, hay loading, and so that he can have a winter vacation. This help mostly comes

from friends and eaters. In winter, when the milking season is over, one or two eaters come to

take care of the animals and discover country life for a couple of weeks.

All the work is manual, as there is no equipment and Audrius does not see much of a need for it at

the moment. The equipment he uses in his daily work is a gas stove, a large pot, a thermometer, a

knife and several plastic buckets. His total investment to start the production amounted to 600

Euros. Other equipment includes a sheep-shearing machine and manual tools. However, he rents a

neighboring certified dairy, as his own is under construction, which should cost 3000 Euros.

The products are sold in the Cheese Market (all year) and the Cheese-makers’ Home (May-

October). The Cheesemakers’ Home keeps 20% of the revenue as commission. The commission

paid by all 4 cheese-makers is enough to maintain the sales-point and pay the salary for the local

sales-person. The price charged for the products is based on the cost of the milk, and constructed

as follows: 1/3 milk + 1/3 processing +1/3 selling. Selling through the Cheese-makers’ Home

implies that, of the 33% which would be considered as the margin, only 13% reaches the farmer’s

pocket. A wholesaler or a shop would add at least 50% on top, which would mean that Audrius’

cheese would either not cover its production cost, or become too expensive. At present Audrius

can afford to sell at up to 60% lower than supermarket prices, and still be cost-effective.



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There are three reasons why he does not want to stay in his current location. First, it has poor

access from the road. Second, the pastures are rather humid, which is a problem for the sheeps’

health. And last, house prices in such proximity to the capital are too expensive for this type of

farming. As a result, Audrius’ project is to start an environmentally friendly farm in Dzūkija National

Park in south-east Lithuania, close to the Belorussian border. The region is famous for its

untouched nature (there were no Soviet kolhozes in this area), preserved traditional lifestyles and

an emerging community of city expats with an alternative vision of rural community. But at the

same time, there are very few farmers in the region.

Name of the farm Audrius Jokubauskas farm

Location 2km outside Dargužiai village, 50 km south-west of the capital, Vilnius.

Contact Audrius Jokubauskas

Dargužių km., Valkininkų sen.

Varėnos raj.


Actors Audrius Jokubauskas – farmer

Basic description Farm size: 7,5 ha of pastures

20 sheep

Development

environment

Member of Viva Sol

Factors of success Economic – Direct sales to the clients, allowing it to keep prices lower

than those in supermarkets without disturbing its profitability.

Additional information Audrius does not receive CAP subsidies: the landowner has registered as

the beneficiary and manages to keep the entitlement as Audrius’s lease

is only short-term. On the other hand, the taxes for small-scale farmers

are very low. As dairy sheep in the Lithuanian ESU methodology count

the same as other sheep, Audrius’ farm has the size of 0.25 ESU, and,

like other farms under 2 ESU, only has to pay 24 Lt (€7) per month for

health insurance. Over his first three years Audrius was able to develop

the an annual financial scheme, which indicates that Audrius gets a

salary of about 371 Euro per month. This enables him to maintain the

farm and a satisfying quality of life, but does not provide him with the

means for further investment, which is needed in order to have enough

pastures for 45-50 sheep.




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12. “Zaetc farm” (Russia)

Base for Sergey Zaetc business was eco and country tourism. He

bought 40 ha rural land with ruined old forester’s house (Nesterov

district, Kaliningrad region). After the Second World War here were

settled several families displaced, and in the 1999, building was a

pitiful sight. Zaetc had to try to bring it into the proper form, to

invest a lot of money in repairs and now the house is very nice – as

outside so inside. This country guest house offers cozy rooms in

the old-German style. First of all Zaetc decided to provide natural agricultural product to

Kaliningrad (milk and meet), because his family has got not more than 10 cows. Own milk products

Zaetc selling through a friend in Kaliningrad. However, it was very economically disadvantageous,

and was considered by owner only as a method of distribution of milk.

His idea was to produce natural milk products for local food market, especially for visitors his eco

farm near Rominten (Kaliningrad’s region Nesterov district). Over time Zaetc decides to create a

network of sales of agricultural products in nearby towns. At the same time, he bought meat and

dairy cows. These cows produce not only milk, but also bred for

meat. Realizing that the sale in Kaliningrad cannot serve as the

basis for a real business, Zaetc bought 200 hectares of land on

which to grow corn and other crops. Corn produces good yields

of milk and cattle rooted. Farm products used in the preparation

of homemade food for rural tourists visiting the Zaetc house.

Meat and dairy products are also sold in local markets in

Nesterov district. Nowadays natural agriculture is more and more popular. Consumers understand

difference between eco farming and conventional farming. Therefore, in the Kaliningrad region,

natural agricultural products are gaining popularity.

However, the problem is the reliability of organic agricultural products sold in the region (including

Nesterov district). Solution of this problem can contribute to the direct sale of agricultural products

producers to consumers. This eliminates the possibility of consumer fraud sellers. At the same

time, from an economic point of view, reduced logistics costs and the cost of the product, as

consumers buy products within local markets. Note that only in the complex of consumers (tourists

and locals), Zaetc farm functioning effectively.

Zaetc farm sales on the local market are based on trust of local residents to its products. At the

same time, locals consumers are not only customers, but some of them are involved in the process

of production, because Zaetc farm expands and creates new job places. Involvement of local

people in the farm promotes ecological way of farming in the area is an increasingly extensive

network of sales on the local market, as well as contributes to the growth opportunities of rural

tourism.

Note that according to Sergey Zaetc among tourists visiting his farm, a growing number of visitors

to the Kaliningrad region from other parts of Russia, tourists from large cities (Moscow, St.

Petersburg etc.).

Thus, we can say that locals get organic food produced on the farm Zayats, increase their

knowledge in the conduct of ecological agriculture, and have jobs, and the opportunity to develop

their own agricultural and tourism business. This business can include: sale of souvenirs and



Page | 28

handicrafts, transportations of tourists and their baggage, and other services. In this case, because

Zaetc farm is organic farming, there is no depletion of land as in intensive agricultural production.

The farm is located near the Rominten forest and Vyshtenets lake. It is wonderful places for

recreation, hunting and fishing. Therefore, the possibility of the development of tourism are very

broad. There are possibilities to create a greater number of places to stay, and therefore the

expansion of organic farming, which makes the project very attractive for the local community.

For starting of this project were a desire and faith Sergey Zaetc and his family in that organic farm

can be a successful business. Financial costs included money for rebuilding of the old foresters

house, purchase cows, equipment, construction of sheds and other buildings. Then it was

necessary to attract tourists and development of the local distribution network of farm produce.

The latter included the acquisition of the trust of local people to farm produce, their involvement in

the production, co-operation with other producers of agricultural products.

At the beginning of the project the main problem was the lack of money, says Sergei Zaetc. Then

began to show a lack of knowledge about how to farm, to serve visitors, milk the cows, prepare

food for tourists, to grow plants etc. Now the main problem is the number of tourists and

expansion of sales markets. Because the involvement of local people in project as employees

requires an increase in sales for tourists or residents.

Name of the farm Zaetc farm

Location 238022 Kaliningrad region, District Nesterovskoe, pp. Lakeland, Russia

Contact Sergey Zaetc

Tel. +7 (40157) 9-32-51

Actors Zaetc S. A.

Basic description 240 ha rural land

corn and other crops over 10 cows, chickens and goats

products: milk, meat and dairy products

Guest house

Development

environment

Locals can get organic food produced on the farm Zaetc, increase their

knowledge in the conduct of ecological agriculture, and have jobs, and

the opportunity to develop their own agricultural and tourism business.

Factors of success Economic: direct sale of agricultural products producers to consumers]

Social: creates new job places

Additional information Note that Zaetc received the support of the local authorities in the form of loans and grants, participation in exhibitions to acquire the necessary

livestock, seeds and equipment. With the development, the farm has come to represent a growing number of products and services. For

example: increased quality and quantity of food offered to tourists, expanded range of agricultural products. At the beginning Zaetc was

selling milk only, and later he began selling meat and dairy products, as

well as some crop production.



Page | 29

13. Mapleton's Organic Dairy (Canada)

In 1980, Ineke Booy and Martin de Groot, emigrated from Holland with their two daughters, Elske

and Arwa. They began with a 250-acre dairy farm. After farming

conventionally for ten years, they became concerned about the impact of

conventional farming and how it affected human health, the environment,

their animals and their community.

As conventional farmers they were commodity producers; much of what they

grew and produced was sold to other companies for further refinement. After

much thought and deliberation, the decision was made to become organic. In

1999, Mapleton's Organic Dairy was officially born.

Mapleton's Organic provides healthy, local, and environmentally sustainable products produced in

their on-farm dairy. It is a core belief of Mapleton's that people should have the opportunity to see

their food being produced up close, so guests and visitors are welcome.

They began processing their organic milk into ice cream and fresh yogurt in a dairy built right on

their farm. These products were sold on the farm and soon spread to small, local, retail stores.

(Certified by ECOCERT Canada).

In 2004, an ice cream café was added at the farm to better serve the growing number of visiting

ice cream lovers.

Product distribution soon expanded all over Ontario and eventually across the country.

The farm now consists of 400 acres of certified organic land and a herd of 70 milking cows

producing 600,000L used for Mapleton's products annually.

Mapleton's organic ice cream is sold across Canada, and

Mapleton's fresh organic yogurt is sold throughout Ontario. Their

Greek-style frozen yogurt is available in a growing number of

locations across Canada.

They recognize their farm as an ecosystem and work to maintain

balance in all aspects of their operation and keep everyone

(animals, humans, and plants) working together in harmony. All

start with healthy soil. Healthy soil grows healthy crops; healthy crops feed healthy animals; and

healthy animals feed healthy people. They strive for ecological diversity on the farm – encouraging

wildlife to make their home on our property, helping their thriving beehives to pollinate our crops,

and thinking about natural wind barriers and plant rotations.

A variety of organic farming practices such a crop rotation, proper composting and spreading of

manure as well as mechanical cultivation are used. Instead of dangerous insecticides and

pesticides we also use patience - and have learned to live with some weeds. The goal is to focus

on the health of the soil so that we can keep producing food on this land forever.

Feed for the dairy herd is grown on the farm and the resulting manure is composted and then used

to fertilize the fields. Additional crops such as spelt, soybeans, corn, and pumpkins are grown for

human consumption. For more information about Mapleton's farming philosophies visit here.

They have drastically reduced the amount of energy needed to produce food. They rely almost

solely on composted manure as fertilizer eliminating the need for externally produced and

transported fertilizers such as nitrogen.

The composting floor in their barn reduces greenhouse gas emissions (and smell), retains nutrients

and provides heat for the cows.



Page | 30

The wastewater from dairy is used to heat their farm store and office. They have also installing

solar panels on main barn roof. This installation will produce more energy than the farm uses

making Mapleton's not just energy neutral, but an energy producer.

On the farm organize different tours for adults and children. Some

tour activities vary based on the season. For example, in the

spring, students can learn how plants grow while they plant their

own seeds. In the fall groups can explore the life cycle of the

pumpkin culminating with everyone selecting their very own

pumpkin to take home.

Name of the farm Mapleton's Organic Dairy

Location 8548 Wellington Road 7

RR#1 Moorefield, ON

N0G 2K0 (Located in Wellington County, Ontario the farm is approximately 45 minutes northwest of Kitchener-Waterloo and 40 minutes northwest of Guelph.)

Contact Phone Numbers: 519-638-1115; 1-877-779-9795 Web: http://mapletonsorganic.ca

Facebook: https://www.facebook.com/mapletonsorganic/


Actors Mapletons Organic Dairy, Inc.

Owner: Ineke Booy and Martin de Groot

Basic description Farm size: 250-acre

70 dairy cows, Pork, chickens and turkeys

Products: Ice Cream and Ice Cream Sandwiches;

Fresh yogurt and Frozen Yogurt;

Soft Serve Frozen Yogurt;

Certified organic by ECOCERT Canada


Creation of a long-term current and future customers

Factors of success Environment - practices such a crop rotation, proper composting and

spreading of manure as well as mechanical cultivation are used. Energy Sustainability - drastically reduced the amount of energy needed

to produce food.

Additional information The farm has retail store featuring organic ice cream made right on site, seasonal produce and local products, with a cafe. Seasonal outdoor BBQ

and picnic area, cedar maze, horse shoes, farmers golf and labyrinth. Demonstration barn with various animals open to the public and for

educational tours.

http://mapletonsorganic.ca/



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14. „Animals with "aristocratic" blue blood“, “ECO–TELUS” (Bulgaria)

The farm started its operation in mid 2010 on a total area of

5000 sq.m. It is located 500 m from the Black Sea coast in an

ecologically clean area with a moderate continental climate, void

of industrial production, with predominant influence of the sea.

Located in northeastern Bulgaria, in the village of Balgarevo,

Kavarna municipality, on an area included in the ecological

system of protected areas in the European Union – Natura 2000.

This is the closest location to the nature reserve “Kaliakra”,

which is characterized besides the rich plant and animal species population also by the fact that is

the only reserve in Bulgaria, including also protected marine areas. It is the pristine nature and

favorable climatic conditions that make the region of village of Bulgarevo the ideal place for

growing snails in clean environment and a prerequisite for the high quality of their products.

Cultivating snails for consumption begins to grow wider in the 70s due to the high content of zinc,

iron, magnesium, sodium, calcium, protein and minerals in meat. Today, snail meat is one of the

most valuable and sought after delicacies in the world. Little known is that the eggs of snails are

an expensive culinary delicacy because they contain valuable elements to the human body.

The idea of creating a snail farm in Balgarevo village was born accidentally, after the young owner

Pencho falls article on the Internet for breeding snails as business. Information raises his interest

and curiosity and after training in Bulgaria and abroad, he and his wife Emmy decided to embark

on a new challenge.

In Bulgaria Snail Breeding is not yet well developed, therefore Bulgarian farmers borrow

experience from their colleagues in Belgium and France, which have experience in the breeding of

snails.

Many factors influence the success of a snail farm. Selection of quality materials for the general

construction in accordance with the needs of the snails, the weather, the cultivation technology

and the quality of feed are just some of the necessary conditions for achieving high quality of

production.

The farm was built and registered in compliance with all standards and requirements. All the

equipment has been purchased from leading European companies in the field, consistent with the

latest cultivation technologies. The production cycle includes all stages of snail development.

Before we started their work, we carried out an extensive research of the methods and

technologies for growing snails. According to the

geography of the terrain, the specific climatic and soil

characteristics, they chose the French (semi-intensive)

method as the most suitable for the farm. Currently they

grow snails of the most popular type – Helix Aspersa

Maxima (Gros-Gris).

Farm "ECO TELUS 'growing over 1 million snails by this

method because it is the most favorable climate conditions

in our latitudes. The method enables snails to grow at close

to their natural environment, and with it to reach and high quality products. The soil in Bulgarevo

is rich in limestone, which is essential for building strong shell snails. In the French method



Page | 32

fattening season lasts between 100 and 120 days and completed approximately in mid-September,

then began collecting production.

They are striving to provide day after day the best conditions for their snails – high humidity,

optimum temperature, strict hygiene and quality food. The combination of all these factors

together with the constant care and control, guarantees the quality of their products.

After extensive research and many tests, with the help of experts, they managed to create their

own formula of natural ingredients for snail feed. It is produced in a certified fodder plant and is

consistent with the specific needs of the snails, as evidenced by the excellent taste of their

products.

Their goal is to further expand production activities by increasing the capacity of the plots of the

farm and build facilities for storage and processing of snails.

The farm is the first in Bulgaria opened its doors to allow more people to learn about the beneficial

qualities of the snails, widely used in cooking, cosmetics and medicine.

A walk through the fields of the farm will allow you to become familiar with the most popular types

of edible snails, technological process and farming methods – from breeding to harvesting.

Name of the farm “ECO – TELUS”

Location Bulgaria, Dobrich district, Kavarna, 9660 Balgarevo village, str. "24th"

33, snail farm

Contact Tel.:+359 899441344

Tel.:+359 897965896

Web: http://ecotelusescargots.eu

E-mail: [email protected];

[email protected];

Actors “ECO – TELUS” - family farm

Basic description Farm size: 5 ha

over 1 million snails

own restaurant

Development

environment

Allows sharing practices with other farmers.

Factors of success Technology - Choosing the right technology for cultivation;

Economic - built in close proximity a specialized restaurant for snails

meals. Well organized and tourist tour with a familiarization walk around

the fields of the farm and the hall for reproduction.

Additional information Snail farm ECO-TELUS is the third largest in Bulgaria, but only it

welcomes guests on the Balkan Peninsula, offering them a place to taste

fresh snails and snail products directly from the farm. In 2015 "ECO

TELUS" was awarded the prize for "Best - new tourist attraction" of the

Bulgarian Association of hotels and restaurants.

http://ecotelusescargots.eu/wp-content/uploads/2011/11/English.jpg

http://ecotelusescargots.eu/



Best practices for organic farming

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