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Transition to Certified Organic Agriculture
TRANSITION TO CERTIFIED ORGANIC AGRICULTURE
BEFORE YOU START (5:04)
MODULE 1 - INTRODUCTION
1.1. WELCOME TO THE COURSE! (6:15)
MODULE 2 - SOILS
2.1. INVESTING IN SOIL (6:13)
2.2. READING THE SOIL (17:24)
2.3. THE SOIL FOOD WEB (11:49)
2.4. WHY YOU NEED COVER CROPS (11:35)
2.5. COMPOST FOR SOIL FERTILITY AND CROP NUTRIENT MANAGEMENT (7:21)
2.6. INTRODUCTION TO ORGANIC NO-TILL SYSTEM (1:50)
2.7. TRANSITIONING TO ORGANIC NO-TILL GRAINS (22:08)
2.8. RESOURCES
MODULE 2 SELF-EVALUATION
MODULE 3 - ORGANIC CROPS
3.1. PROTECTING ORGANIC CROPS - BARRIERS AND BUFFERS (6:04)
3.2. CROP ROTATIONS AND COVER CROPS (7:23)
3.3. VEGETABLE CROPS MANAGEMENT (12:12)
3.4. SOURCING SEEDS AND PLANTING STOCK (10:03)
3.5. ORGANIC WEED CONTROL (23:02)
3.6. ORGANIC INSECT PEST MANAGEMENT (16:28)
3.7. ORGANIC DISEASE MANAGEMENT (10:41)
3.8. RESOURCES
MODULE 3 SELF-EVALUATION
MODULE 4 - ORGANIC LIVESTOCK MANAGEMENT
4.1. INTEGRATING LIVESTOCK INTO YOUR ORGANIC FARM OPERATION (5:01)
4.2. LIVING CONDITIONS (22:19)
4.3. PASTURE RULE (9:02)
4.4. AVAILABLE FORAGE (19:42)
4.5. DAIRY COWS (39:57)
4.6. SHEEP (33:57)
4.7. GOATS (35:56)
4.8. BEEF CATTLE (27:41)
4.9. SWINE (27:36)
4.10. MEAT BIRDS (34:35)
4.11. LAYERS (17:43)
4.12. PROTECTING ANIMAL HEALTH (1:38)
4.13. PROCESSOR HANDLER RULE (4:04)
MODULE 4 SELF-EVALUATION
MODULE 5 - SUCCESSFUL MARKETING
5.1. INTRODUCTION TO MARKETING
5.2. CREATING A MARKETING PLAN (6:19)
5.3. ENTERING THE COMMODITY SUPPLY CHAIN (37:24)
5.4. WHOLESALE PRODUCE MARKETING (5:45)
5.5. COOPERATIVE MEMBERSHIP (5:45)
5.6. FARMER-RETAILER RELATIONSHIPS (20:02)
5.7. DIRECT MARKETING TO CONSUMERS (17:45)
5.8. WORKING WITH CERTIFIED ORGANIC HANDLERS AND PROCESSORS (13:39)
5.9. SELLING TO RESTAURANTS (6:50)
5.10. FORMING INSTITUTIONAL PARTNERSHIPS – FARM TO HOSPITAL (27:42)
5.11. FORMING INSTITUTIONAL PARTNERSHIPS – FARM TO SCHOOL (11:57)
5.12. BUILDING YOUR BRAND (8:00)
MODULE 5 SELF-EVALUATION
MODULE 6 - BECOMING CERTIFIED ORGANIC
6.1. BASIC PRINCIPLES OF ORGANIC FARMING (4:52)
6.2. LAND AND CROP MANAGEMENT REGULATORY REQUIREMENTS (20:42)
6.3. CROP STORAGE AND HANDLING (6:51)
6.4. THE NATIONAL LIST (9:12)
6.5. MATERIALS REGULATIONS (9:52)
6.6. RECORDKEEPING (50:22)
6.7. THE ORGANIC SYSTEM PLAN (OSP) (3:42)
6.8. THE CERTIFICATION PROCESS (4:45)
6.9. INSPECTIONS AND ENFORCEMENT (4:13)
6.10. ORGANIC HANDLING AND PROCESSING (4:04)
6.11. RESOURCES
MODULE 6 SELF-EVALUATION
COURSE FEEDBACK
TAKE SURVEY
5.9. SELLING TO RESTAURANTS
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