The number of organic farms throughout the US is on the increase. According to the Organic Farming Research Foundation (OFRF), as of 2006, there are approximately 10,000 certified organic producers in the U.S. The growth in the number of organic farmers has increased steadily, similar to the growth of the U.S. organic industry, which has increased by rates of approximately 20% per year for more than 10 years. When OFRF first began tracking certified organic producer numbers in 1994, there were approximately 2,500 -3,000 certified organic growers in the U.S. at that time. Figures are continuing to rise to meet consumers demand and it’s hardly surprising given the multiple benefits of organic methods.

Firstly, consider the financial rewards. These are achieved by decreasing operating costs. Sustainable practices help maintain lower levels of expenditure for expensive farm equipment and chemicals such as pesticides and herbicides. Labor costs can also be decreased substantially as can supplemental feeding costs by calving or lambing later in the spring which is more closely in sync with nature’s own cycle of reproduction.

There are more than financial objectives to motivate the organic farmer. Environmental impact is another critical factor. And the environmental benefits are abundant. The aim of sustainable, organic farming is to optimize land as well as animal and plant interactions while at the same time preserving the natural nutrient and energy flows. Land that is certified organic must be free of fertilizer and pesticides for at least the last three years, among other requirements. Organic ranging also improves the biodiversity of the farmland and reduces soil erosion which in turn reduces property loss.

Another benefit of organic meat is that it is healthier for the consumer, aside from the obvious lack of extra hormones and antibiotics, grass-fed beef is one-third to three times leaner than grain-fed beef, and as a consequence has fewer calories; a 6-ounce beef loin from a grass-fed cow can have 92 fewer calories than a 6-ounce loin from a grain-fed cow. Grass-fed beef also contains more beta carotene, vitamin E and folic acid, which are important antioxidants that protect us from free radicals, boost our immunity and can help to lower the risk of heart disease. Farmers who are not feeding their livestock antibiotics or using hormones to stimulate growth are able to sell their products to the growing organic food market which pays a higher premium. Many organic farmers are reporting an increase in profitability of up to 20 percent.

Farmers who use organic practices also describe how their own quality of life has improved not only through their relationship with their animals and their land but also with their family members and coworkers. Sustainable operation on the farm means careful forethought and planning ahead. This entails full group participation and cooperation affording a lot of satisfaction to be gained from a positive team effort. Furthermore, because sustainable methods often reduce certain levels of management, hay production for example, farmers often have more time to spend with their families.

An inspiration to all organic livestock farmers is David Evans of Marin Sun Farms, Point Reyes Station, California. The 34 year old rancher farms 2083 acres of organic pastures. Evans, who started Marin Sun in 1999, now operates one of the largest organic pastures in Northern California. Since 1999, Marin Sun Farms has sold 100 percent grass-fed beef and all natural eggs. His business has grown from two employees to 10. Sales have rocketed 500 percent - from average revenues of $7,000 a month to $42,000 a month.

What makes the quality of David Evan’s products so high? His hens, roosters, bulls and other farm animals are all allowed free range. There are no cages, pesticides, hormones, debeaking, nor rendering of animal protein as feed or antibiotics. His cattle are never given corn, a practice commonly used by ranchers to fatten the animals and marble the meat. Evan’s believes that using corn is damaging to the animals health as well as to the environment and the human food chain. His cows roam free on their native pastures and are 100 percent grass fed from rich soils which support a variety of native grasses, which means their beef contains substantially less fat than grain-fed meat.

The transition to organic farming is not always a simple one and there are important factors that should be considered. Here are the ten most important ones:

• Acreage you have to manage to support your livestock.
• The soil types including land drainage and fertility levels.
• Climate limitations.
• Money available to finance present and future operations, bearing in mind and considering start up and future growth.
• Willingness to learn and build up a good knowledge base and communicating with other farmers experienced in organic practices.
• Researching and developing an understanding of the markets that can be a challenge especially for farmers who have no prior experience of marketing directly to the organic consumer or processor.
• Time management is crucial. Each livestock enterprise has its own individual timeline.
• Necessary building and equipment assets are important considerations. You may need to make new purchases, make repairs or expansions to suit your new needs.

Though the transition to organic farming may take several years depending on the size and type of your farmland, commodity, your approach to change and your livestock, it is worth evaluating the long term benefits for the health of the land and the livestock. As more consumers are becoming health conscious these days, it is making sense for more and more farmers to join the grass roots revolution.