great lakes dairy sheep symposium - the Department of Animal ...

ingredients.” For guidelines on this distinction and labeling requirements, see the NOP
Rule.
• Any other agricultural ingredients, such as flavorings (i.e. dill, basil, etc.) must be
certified organic, if commercially available.
• Any non-agricultural ingredients, such as salt, or calcium chloride, unless they are on the
non-allowed list of the NOP, are allowed as long as they do not have prohibited additives
such as flowing agents.
• Cultures and coagulants must by non-GMO. This will be a big issue, as although non-
GMO are available, the GMO products are most commonly used. The cheesemaker must
source non-GMO products and closely record their use and storage to prove no
contamination has occurred.
• Most sanitary practices are the same as for non-organic, but all surfaces touched by
organic raw or finished products must be well flushed by water after any cleaning or
sanitizing products have been used. Either testing must be done or protocols developed to
prove that the surface residue only contains pure water.
• Any pest control must be mechanical within areas where organic raw or processed
product is. If non-approved pest control methods are used (ie spraying cracks) a
withdrawl period is mandated. Chemical fogging to prevent bacterial contamination is not
allowed.
Conclusion
Organic production will not be for everyone. Organic cow dairy producers have said that
organic production requires more overall management of the farm system. But they also say that
organic production is “less stressful and more fun.” Organic success is frequently based on the
development of custom solutions for each unique situation. Animal health tends to improve
under organic management, as concentration on immune system function develops stronger
animals. Breeding selection and culling are important tools; over time a flock with specialized
traits to thrive within a given organic farm system can be developed. Organic systems are kind
on the environment and when well managed, build soil and preserve resources.
Consumers continue to show growing support for organic products. They identify organic
with health, good taste and quality. They are loyal consumers, willing to pay for the qualities
organic products encompass. Combined with family-farmed, pasture-raised or local, as many
organic sheep products are, organic is a strong sales incentive. Organic sheep dairy products
make sense and would offer a quality product to a willing audience.
Resources:
Midwest Organic and Sustainable Education Service, MOSES . PO Box 339, Spring Valley,
WI 54767. www.mosesorganic.org, 715-772-3153. Fact sheets, Guidebook to Organic
Certification, Largest Organic Conference in the U.S., annually in Feb. in WI. Organic
Broadcaster Newspaper, Upper Midwest Organic Resource Directory.
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