Organic Valley Raises Barn (Inspired) Headquarters
More than 500 people gathered in the Village of LaFarge, WI, in July to pay tribute to America’s future organic farmers, a generation whose promise is symbolized by the barn-shaped $4 million headquarters building being raised by Organic Valley, North America’s largest organic farming cooperative (www.organicvalley.com).

“Organic Valley’s new home is the result of a model collaboration between the State of Wisconsin, the Village of LaFarge and Organic Valley,” said George Siemon, Organic Valley’s CEO and founding farmer, who hosted a groundbreaking ceremony at the site. The Wisconsin Department of Commerce gave a $750,000 grant to the Village of LaFarge to provide infrastructure for the new headquarters and the USDA facilitated Organic Valley’s $2.8 million business loan.

The 45,000 square foot building will feature state-of-the-art energy efficiencies, which are expected to provide extensive cost savings to Organic Valley and generate increased jobs, tax base and economic vitality to rural Wisconsin. “Green design” features include an energy recovery system that swaps cool and warm air within the building; day lighting that uses natural light to reduce the need for electric lighting; sustainable water-free plumbing; and solar-powered parking lot lights.

“Organic Valley is to be commended for creating its new barn-inspired headquarters as a physical and spiritual tribute to the next generation of organic farmers,” said Katherine DiMatteo, executive director of the Organic Trade Association. “Its silo will serve as a beacon of hope telling America’s struggling farming community that organic agriculture can be their lifeline to a sustainable future.”

North America Fueling Global Market Expansion
According to a new report, The Global Market for Organic Food & Drink, global sales of organic food and beverages increased by 10.1% to $23 billion in 2002.

The report, distributed by Research and Markets Ltd., Dublin, Ireland, notes that much of this growth is being observed in North America, where the U.S. market is rapidly expanding (www.reseachandmarkets.com). It indicates that the implementation of the National Organic Program (NOP) has raised the profile of organic products, making them more visible in mainstream retail outlets and stimulating consmumer demand and sales.

The study also reports that Europe, which initially had the largest market for organic food, has been overtaken by North America, as its market growth slowed to 7.8% in 2002. Much of the increase in organic food production is occurring in developing nations where farmers are being attracted to the export benefits of organic food production, the report concludes, and demand for organic foods is expected to increase as more regional markets outside of the Western world develop.

Certification Spotlight
Richelieu Foods Grundy Center’s Iowa manufacturing facility received certification for organic foods processing from the Iowa Department of Agriculture and Land Stewardship Organic Certification Program in June (www.richelieufoods.com). Scope of the certification includes such products as dressings, marinades, cooking sauces, salsa and condiments.

Quality Assurance International (www.qai-inc.com) announced that Whole Foods Market earned its QAI Organic Certification for Retailers. The USDA National Organic Program requires organic certification, but not to the retail level, although retailers must demonstrate organic
compliance.

The Japan Ministry of Agriculture, Forestry and Fisheries (MAFF) approved the Organic Crop Improvement Association International (OCIA) as a registered foreign certification organization (RFCO). The RFCO designation will allow OCIA to certify its operators to Japan Agriculture Standards. OCIA is also accredited by the International Federation of Organic Agriculture Movements and the National Organic Program.

Organic Processing Welcomes Editorial Advisors
Organic Processing Magazine is pleased to introduce the publication’s founding Editorial Advisory Board to our readers. These industry leaders will provide extensive expertise and insight into the editorial direction of the magazine.

Robert B. Anderson is president and founder of Sustainable Strategies—Advisors in Food and Agriculture, based in Centre Hall, PA. Bob has 34 years of hands-on experience in all facets of organic agriculture, organic food production, processing, marketing and retailing. Until 2000, he held the position of president of Walnut Acres Organic Farms, one of the founding and most respected organic foods businesses in the U.S. He serves the U.S. Secretary of Agriculture as an advisor for sustainable agriculture and international trade and served as the chairman of the National Organic Standards Board.

Kim Burton is human resource and regulatory compliance manager with Smucker Quality Beverages, a wholly owned subsidiary of J.M. Smucker Co. The Chico, CA -based company produces and markets organic and natural juice beverages under the brand names R.W. Knudsen Family, Santa Cruz Organic, After the Fall and Natural Brew. Kim is a founding member of the Organic Materials Review Institute, past chair of the Organic Trade Association’s Manufacturing, Packaging, Processing and Labeling Committee, and serves as an alternate on the California Organic Products Advisory Committee. She is a handler/processor representative to the National Organic Standards Board, and is the chair of the NOSB Materials Committee.

Andrea M. Caroe is vice president of certification services for Quality Assurance International (QAI), a San Diego, CA-based leading organic certification agency. Andrea is responsible for the coordination of staff and systems used in the certification process and is a representative for the company in QAI’s continued relationships with trade organizations and other industry interests. She is appointed to a five-year term as an environmentalist representative to the National Organic Standards Board.

Katherine DiMatteo is executive director of the Organic Trade Association, Greenfield, MA. She is recognized nationally and internationally as a leader in building consensus on organic standards and practices, and for making the connection between organic agriculture and a sustainable future. She also has rallied support from diverse sectors of the industry and government for the promotion of organic foods and products.

Joe Hall has worked with processing and certification of organic foods and ingredients for the past 10 years. He is organic coordinator and technical sales manager with California Natural Products, a Lathrop, CA-based co-packer of low acid aseptically packaged liquid products and producer of food ingredients made from rice. Joe serves as a member of the board of directors of the Organic Materials Review Institute, and as co-chair of the Organic Trade Association’s Quality Assurance Committee’s Materials, Processing, Packaging, and Labeling Subcommittee. He also is an alternate-at-large member of the California Organic Products Advisory Committee for the California Department of Food and Agriculture.

Eugene “Gene” B. Kahn is president and CEO, Small Planet Foods, Inc., based in Sedro-Wooley, WA. He was named a vice president of General Mills in January 2000, when General Mills purchased Small Planet Foods (SPF), and its two organic brands, Cascadian Farm and Muir Glen. Gene founded Cascadian Farm in 1972, which currently produces more than 160 organic products, and is a worldwide grower, manufacturer and distributor. He served as chair of the Crop Standards Committee on the USDA’s National Organic Standards Board in the mid-1990s and was instrumental in developing the proposed national organic standards released in 2001 by USDA. He also led the development of consistent organic standards in his own state, resulting in the Washington State Organic Certification Program.

Grace Marroquin founded Marroquin International in 1991. She has filled a unique and evolving niche in the organic food industry, providing certified organic ingredients to North American manufacturers and processors. Grace consulted with Abt Associates Inc. on USAID contracts for organic business development in Madagascar and Tunisia, to speak with farmers, suppliers and officials about the importance of converting to organic agriculture and the complex processes involved. She currently works with growers, suppliers and processors in the European Union, South America and Madagascar. She is a member of the Organic Trade Association, serving on subcommittees, including the International Relations Committee and Trader, Ingredient, and Supplier Committee.

Joseph Montecalvo, Ph.D., is professor of food science in the Food Science and Nutrition Department at California Polytechnic State University in San Luis Obispo, CA, where he also served as department head for 10 years. Joe has been active in organic food since 1994 and has worked as a technical consultant for Oregon Tilth, California Certified Farmers and Quality Assurance International. He is a founding member of OMRI’s Technical Advisory and Process Review committees and was appointed by the National Organic Standards Board to the Chlorine Task Force.

Mary C. Mulry, Ph.D., is senior director of product development and standards for Wild Oats Markets, Inc., a nationwide chain of natural and organic retail stores based in Boulder, CO, where she is responsible for developing Wild Oats branded products, overseeing the company’s standards and quality assurance programs, and directing the company’s food science, nutrition and safety initiatives. Before joining Wild Oats, Mary was founder and president of FoodWise, Inc.; vice president of R&D at Celestial Seasonings; and held technical positions at Kellogg’s and Kraft Foods. She is currently president of the board for the Organic Materials Review Institute and vice president of the Herb Research Foundation.

Peter Murray has more than 25 years of management and consulting experience in the organic food, fiber and personal care businesses. He currently is president of Sustainable Systems Design, a consulting firm based in Ann Arbor, MI. He has an extensive background in organic certification and policy development, which includes serving with the world’s largest private certifier as chair of the International Certification Committee. Peter is a founding board member and past vice president of the Organic Materials Review Institute, and is chair of the Michigan Organic Advisory Committee. He is principal author of the country’s first set of standards for the organic fiber processing industry.

Kevin O’Rell brings 28 years of food experience to the organic industry and is vice president of R&D and quality assurance for Horizon Organic, the nation’s leading organic brand. At Horizon Organic, Kevin leads all of the company’s activities in organic certification, food safety, regulatory compliance, product formulation and new product development. Previously, Kevin was president of Brotech Inc., a technical consulting and food ingredient sales company; director of R&D with Dannon Co.; and R&D section leader with Beatrice Foods Co. Kevin serves on the National Organic Standards Board and on the Organic Trade Association’s Materials, Processing, Packaging and Labeling Committee.

Arran Stephens is president and founder of Nature’s Path Foods. Born in 1944 and raised on his parents’ Vancouver Island organic berry farm, Arran Stephens has been at the leading edge of the organic movement for most of his life, variously as restauranteur, natural food retailer and producer. He authored Journey to the Luminous (Elton-Wolf, 1999), detailing a most remarkable quest. Journey sold out its initial printing, with all profits donated to charity. Arran has served on several industry boards, including the Organic Trade Association, the Canadian Health Food Association, and Science of Spirituality-Canada. He was recently named 2003 CEO of the Year Award of the Canadian Institute of Food Science and Technology.

ON THE MOVE
Phil Margolis of Neshaminy Valley Natural Foods Distributor was elevated to Organic Trade Association (OTA) president for the 2003-2004 term. OTA is the business association serving the organic industry in North America (www.ota.com).

Other officers are industry consultant Jesse Singerman, vice president representing the U.S.; Debra Boyle of Pro Organics, vice president representing Canada; Chuck Marcy of Horizon Organic, treasurer; Dave DeCou of One Step Forward Farm, secretary; and Nancy Hirshberg of Stonyfield Farm, at-large member on OTA’s executive committee. Brian Leahy of California Certified Organic Farmers was elected to his first term. Lynn Clarkson of Clarkson Grain Company, Inc., was subsequently chosen to fill an appointed seat. All positions are for three-year terms. Boyle, immediate past president of OTA, was reelected to the board to represent Canada.

Continuing members on the OTA board are Luis Acuña of CF Fresh, Andy Grant of Grant Family Farms, Theresa Marquez of Organic Valley/CROPP Cooperative, Marty Mesh of Florida Certified Organic Growers & Consumers, Inc., LaRhea Pepper of Organic Essentials, Inc., John Stalker of Weetabix Canada, and Margaret Wittenberg of Whole Foods Market.

SK Food International, Fargo, ND, added Tara Dietz to its marketing team (www.skfood.com). Dietz will provide sales and marketing support for SK Food’s certified organic and conventional non-GMO agricultural import/export commodities.

The Organic Materials Review Institute (OMRI) appointed Laura Morrison to the post of executive director (www.omri.org). Morrison will oversee the nonprofit organization that provides technical reviews and maintains comprehensive lists of materials and ingredients for use by organic certifiers, growers, handlers, and processors.

Organic Center for Education and Promotion Website Debuts
The Organic Center for Education and Promotion, the non-profit organization whose aim is to both prove and communicate the organic benefit through scientific research, has launched its new website at www.organic-center.org.

The Organic Center for Education and Promotion is affiliated with the Organic Trade Association, the business association for the organic industry in North America.

The Organic Center will focus on scientific research that supports organic benefit claims to provide a scientific basis for the environmental, health and taste benefits of organic agriculture and products. Its research efforts will study whether organic food and fiber products have better quality and whether organic food has unique taste and nutritional benefits. The center also will track, analyze and communicate the results of past and current research, and prioritize future research, develop research partnerships, guide commissioned studies and evaluate the results.