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So far this year, I have purchased approximately nine dozen bottles of organic wine. The number of those secured with traditional cork stoppers amount to only seven. That’s less than five percent, with the remainder sealed beneath screw cap devices. The move away from cork has caused some consternation among organic consumers who tend to prefer natural materials as opposed to plastic and manufactured components. On the other hand, there are experts who believe that new sealing technologies provide a safer and more dependable option for consumers. Despite careful selection and quality controls, natural cork is associated with the risk of structural weakness and mould contamination. Most wine consumers appreciate that cork stoppered bottles...

To follow up recent comments on the importance of cooperatives within the organic sector, it seems fitting to identify then describe a selection of these. Organic Valley is the US based producer’s cooperative which is currently representing more than 1100 farmers, or approximately 10% of the organic farming community nationwide. Together, these farmers contribute organically certified foods such as milk, cheese, eggs, meat, soy milk, juices, and gluten free products. In their promotional material, Organic Valley are prepared to distinguish themselves from the corporate influences which control many of the food resources distributed throughout the US today. Based on their alternative business model, Organic Valley seeks to support the integrity...

There’s some perception within the wine industry that organic producers are contributing to an international trend of increased alcohol levels in traditional varietals. While less than convinced by arguments of this nature, I’m prepared to concede that a few notable organic vintages have reached towards an upper range of 16 percent and above. These are, however, balanced by the large number of examples where a modest range is maintained, somewhere between 11 and 14 percent alcohol. The nineties were truly a decade for increasing alcohol volumes in wine. The trend was initially observed in the “higher quality” reds sourced from California and several of the imported products from Argentina, Chile, and South Africa. In...

It’s hardly surprising that a majority of organic producers in the United States favour group rather than individual certification. Group certification enables producers from the same industry or geographic regions to collectively market their products as organic under a single protocol. I’m not entirely convinced that Group Certification will attain the levels of credibility required by consumers in general or those focused on an international trade for organically certified goods and services. At the same time, Group Certification has some potential to assist developing nation participants. For those already receiving fair access to markets, the short-term advantages of Group Certification are unlikely to be sustained or translated...

As regular consumers of agricultural produce, we need to assume a reasonable portion of responsibility for the health and well-being of domesticated stock animals. By discriminating in favour of ethical producers, consumers exert a strong influence on the overall quality of animal husbandry and stock management. In the past it has often been difficult to assess such qualitative differences between primary producers. This appears to have changed since the well-publicised food and hygiene scares of the eighties. Farmers and livestock producers have become more adept at public relations and those who employ ethical practices are in a better position to promote this knowledge amongst consumers. On account of their smaller operating scale and low...