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 Organic
Wheat by Patrick Roberts
In Zambia, we are pretty backward, as
compared with Europe and the developed world, when it comes to
issues such as organically produced foods, although over the last
few years we have seen new products appearing on the shelves which
state that they have been produced organically or eggs which are
laid by 'free-range' chickens.
So, there are no "surprises" about a farm which practices organic
methods of farming to produce a cereal crop, or any other food crop
for that matter, like vegetables or fruit.
In fact, and we tend to forget the antiquity of organic farming
methods, wheat was grown organically as early as 4,000 years ago in
the northern regions of Africa in the fertile lands bordering the
Nile.
As farmers aspired to get higher crop yields, and as economic
pressures were brought upon farmers to do this, a gradual change in
agricultural methods came about in the farming lands of England in
the late 1940's and 1950's.
Farmers gave up spreading manure, they gave up organic crop
rotation, sowing legumes as a green manure crop to boost the
nitrogen content of the soil, and they gave up making compost.
In place of these organic farming methods, the new approach was to
apply synthetic fertilizers to boost plant growth. This produced
higher crop yields, and sales of agricultural products increased. To
protect the crops, another innovation was implemented : the
application of agro-chemicals to plants while they were still
growing on the lands, to eliminate fungus and insects.
 While
these advances brought about welcome improvements in productivity,
deleterious effects such as the long term effects on soil fertility,
the possible leeching of fertilizers into rivers and consequent
harmful effects were generally ignored. During these changes, there
were, however, 'the few' faithful farmers who struggled on with
organic farming, maintained their family enterprises and avoided the
environmental disasters mentioned above.
Today, in the 21st century, 'natural', or more appropriately,
'organic' farm produce has become a benchmark for 'conventional'
farmers to emulate. Our health conscious brethren have spread the
word far and wide, so much so that there are approximately 80,000
hectares of farmland under organic management worldwide. All these
farmers operate under National Organic Registration Associations,
upon whom it falls to regulate the manner of farming. Regular
inspections of farm records and visits to registered organic fields,
plantations and orchards ensure that no fertilisers or
agro-chemicals are applied to any crops on a registered organic
farm.
Commercial Zambian agriculture has, to date, used mainly
conventional farming methods. A certain proportion of farmers,
however, are now certified by OPPAZ for the strict application of
organic crop husbandry. There are, in addition, several Zambian
farmers who have achieved organic certification by the European
Union, and our export customers in Europe are enjoying the higher
nutritional value of organic vegetables in Zambia : truly a great
achievement!
As organic farmers in Zambia, we have a great challenge to
continuously produce, without letting standards slip, high quality
organic farm products for the health conscious consumer, both at
home and overseas. .
In September 2005, a Lusaka farmer, Patrick Roberts, teamed up with
an organic farming enthusiast, Joseph Weltin. Both had the same
ambition : to produce Zambia's first organic wheat crop on the farm
formerly owned by Patrick's father, the late John Roberts, CMG,
GCODS. Both are members of OPPAZ, and under its guidance, this
partnership has produced a ground-breaking product : a crop of
organic wheat, matured under the sun and reaped by Patrick's
brother, Tommy, using a John Deere model 960 of some 33 years
vintage! Laboratory tests, conducted by Nyati Milling, have shown
that the quality characteristics of the organic wheat kernels are
acceptable. Chris Holding, who is passionate about bread, has baked,
using this whole grain wheat flour, a great tasting loaf. This is
another milestone, and consumers can rest assured that a real
natural food product is emerging in Zambia, along the lines of
ancient times.
The author wishes to acknowledge, with thanks, the assistance of
Chris McBride for editing the first draft of this article and the
management of OPPAZ (Organic Producers and Processors Association of
Zambia) who offered support and guidance regarding the organic
certification procedures. |
April
2007