ORGANIC MILK SCORES BETTER NUTRITIONALLY...AGAIN

Organic milk yet again scores better nutritionally.......

Before anyone starts, have a look at my take on the UK FSA report(part 1 and 2) on organic food and its nutritional superiority or otherwise. (Much of this Newcastle milk research, btw, was just outside the time frame of the UK FSA study....but then, 2/3 of all relevant and published peer reviewed research was too, so what's the biggie!?!)

A new study by researchers from Newcastle University has found significant health and nutritional benefits to organic milk. The research has found that organic milk is higher in beneficial nutrients and fatty acids and, importantly, it is so throughout the year. It also found that saturated fat levels are considerably lower in organic milk.

Saturated fats are considered unhealthy, and are implicated in heart-related conditions.

The European Union-funded study analysed 22 brands of milk available in supermarkets, including 10 organic brands. The milk was all purchased between 2006 and 2008.

The peer-reviewed paper said the health benefits were present all year round rather than just during the summer. Previous research by the same team on milk directly from dairy farms had found that organic milk's benefits held for the summer but less so for winter.

This new study is published in the Journal of Dairy Science. Lead researcher Gillian Butler, livestock project manager for the Nafferton Ecological Farming Group, said: "We wanted to check if what we found on farms also applies to milk available in the shops. Surprisingly, the differences between organic and conventional milk were even more marked. Whereas on the farms the benefits of organic milk were proven in the summer but not the winter, in the supermarkets it is significantly better quality all year round."

The researchers found that the conventional milk collected during a particularly poor UK summer and the following winter had significantly higher saturated fat content and far less beneficial fatty acids than in a more standard weather period.

The more proscribed dietary regimes for organic dairy cows, as compared to their conventional counterparts, is significant in explaining the differences. No more than 40% of the diet can be non-grass under the organic rules.

According to the Soil Association, the UK largest organic certification body:

�The paper not only shows why there is a difference in the nutritional quality of organic and non-organic milk, but also identifies the importance of feeding at least 60% grass or conserved grass to organic cows, as required by organic standards.

The research emphasises the huge importance of allowing cattle to graze outdoors and to eat a natural diet high in grass. This means organic cows do not depend on high levels of grain and proteins such as soya.�

Butler also pointed out that �we're always being told to cut down on the saturated fat we consume and switching to organic milk and dairy products provides a natural way to increase our intake of nutritionally desirable fatty acids, vitamins and antioxidants without increasing our intake of less desirable fatty acids�

"By choosing organic milk you can cut saturated fats by 30-50 per cent and still get the same intake of beneficial fatty acids, as the omega-3 levels are higher but omega-6 is not, which helps to improve the crucial ratio between the two."

Organic milk is considered the most researched of certified organic products.

In total, six studies have now found that organic milk has more fat-soluble nutrients - omega-3 fatty acid, Vitamin E and beta-carotene - than non-organic milk, as well as a healthier omega 3:6 ratio (skimmed milk does not have these nutrients).

The most scientifically robust study is by Glasgow and Liverpool Universities, which found that UK (whole) organic milk has on average 68% higher levels of the essential fatty acid omega-3 and a healthier omega-3:6 profile than non-organic milk.

Other recent research found that there were also specific health benefits: Dutch research showed that if infants up to two years old and their mothers eat organic dairy foods, then the infants suffer a 36% lower incidence of eczema - a type of allergic reaction common among Western children. This could be due to the higher CLA level in organic milk and in the breast milk of mothers consuming organic milk, as shown by another study.

Positive as these results are for the organic diary sector in Ireland, the research is on milk available in the UK, not in Ireland. Irish conventional cattle do consume more grass than their UK counterparts. Irish-specific research on organic milk is therefor needed.

New Research Initiative into Irish Organic Milk

A new research initiative into Irish organic milk was launched in Limerick Institute of Technology (LIT) recently.

The initiative, a partnership between LIT's Shannon Applied Biotechnology Centre (ABC) and the Irish Organic Milk Producers Ltd will be conducted by Dr. Daniel Walsh and Dr. Tracey Larkin from Shannon ABC.

(pic: LtoR Pat Mulrooney, Tracey Larkin and John Liston)

The researchers will examine samples of milk from the Irish Organic Milk Producers, from conventional milk farmers and also imported organic milk.

The research will be conducted for a period of 12 weeks and will test antioxidants, antimicrobial and immunomodulatory activity in the milk.

John Liston, research officer for the Irish Organic Milk Producers, expressed delight at the opportunity to work with Shannon ABC to highlight the benefits of local organic milk.

The Irish Organic Milk Producers Ltd consists of 14 certified organic dairy farmers. Pat Mulrooney Chairperson of the group stated that �as farmers using organic methods we have a thorough knowledge of the high quality of our product before it leaves the farm gate. However once our product leaves the farm gate we have no control over it�.

He elaborates: �It is therefore important that as the primary producers we maintain control over our product by adding value to it. This research partnership will prove the benefits of organic milk and allow us to advertise and market our unique product to consumers�.

The Company have plans to launch products, and will be able to use the findings of the research to promote their milk � provided of course the findings differentiate organic Irish milk from other milk in a positive way.

At the launch, former Minister of State for Food Trevor Sargent TD, stressed how important the organic dairy sector had been in other European countries, such as Austria, in leading the way for the development of the organic sector: high demand for dairy products convinced significant numbers dairy farmers to convert to organic production.

�We in government are committed to the development of the organic sector and my colleague Ciaran Cuffe is looking forward to working in this area. In 2009 we invested �8.7million in the organic sector and we will continue to invest to ensure that the sector expands to reach its full potential�.

Markets for organic dairy remain reasonably strong, both in Ireland and the UK

The most recent TNS figures (September 09) report that year on year, the value of organic dairy grew by 24.8%: even the previous 12 weeks, a slower period across the organic sector, organic dairy grew by 11.4%.

The organic yogurt market also grew in Ireland in 2009: by 32.8% year on year, and by 26.6% in the 12 weeks up to September 2009.

As reported in recent weeks, there have been interesting developments in the organic dairy sector, both in Ireland and the UK.

The UK organic diary market grew by 1% in 2009. Whilst this is small, it is against a backdrop of an overall 12.9% organic market decline. The arrival of Donegal Cremeries into the Irish market has had a significant impact here: their yogurt range is stocked in ALDI. Prices have begun to drop, with intense price competition in the organic yogurt market in Ireland. Indeed, prices have even dropped in the last month, and special offers have become almost routinised.

Glenisk have moved into the Northern Irish market, while leading UK Yogurt brands such as Yeo Valley and Rachael's already have a presence in Ireland.

Although the number of organic dairy farmers in Ireland is small, there are causes for optimism.

The emergence of the Irish Organic Milk Producers is, from a farmer's perspective, a positive. Farmers will receive more of the economic benefits from further along the food chain, benefits usually harnessed by food businesses.

It is also likely that there will be an increase in the numbers of organic dairy farmers in the coming years, due to upcoming conversions.

Organic dairy farming: a viable option?

Is it worth considering the organic option if you are a diary farmer? And if so, how does the day to day practice of farming differ from conventional farming?

First, the organic option for diary. The the formation of a new company for the organic dairy sector, called the Irish Organic Milk Producers (IOMP), will certainly help. From launching a new product range, to pooling resources and lobbying, the benefits of the company will be numerous.

IOMP has a current pool of 4 million litres of quota, rising to 6 million soon.

The freeing up of quota has increased the opportunities for the sector.

An issue however remains the stocking rates and housing differences between conventional and organic dairying: conventional farmers who have invested in high stocking numbers and specialised housing have already made serious commitments.

That said, according to Teagasc figures, the organic dairy sector is profitable. Whilst output is 8% higher on conventional diary farms, family farm income is 7% higher on organic dairy farms due to total costs being 16% lower.

These figures are explained by the fact that, while gross output, gross margins and overhead costs are all similar, direct costs are 708E per hectare on organic dairy farms, whilst the conventional equivalent is 923E per hectare.

Direct payments are also 12% higher on organic farms, which are also on average 1/3 larger. This compensates for the lower stocking rate organic farms must carry.

According to Teagasc statistics on winter milk, organic diary farms scored almost as well as the top 10% in the conventional diary sector.

Teagasc's James McDonnell: �There is an opportunity for conventional spring milk producers to switch to organic production and gain 10,000 gallons of quota to grow their business. �

He also points out that there is profitability potential due to the fact that conventional �milk prices are falling on the world market at present�.

John Liston farms 80 hectares near Croom in Limerick. He stocks both dairy cows and beef animals, and has a hectare of forestry. He converted to organic in December 06, and has sold milk to Glenisk since then.

John's 60 cows calve in July August. He carries the calves to yearling, with the males sold as year olds and the heifers sold to be put into calf. Some are also fattened for Jennings meats in Mayo. He has a 60,000 gallon quota.

Feed price and availability is an issue. At present, a local organic farmer, Harry O Grady, supplies oats. The establishment of the new IOMP is a great help, according to John, as organic dairy farmers can now pool resources, source inputs and increase efficiency.

He gives an example: �you can divide an artic load of feed between 2 or 3 farmers, so there's no half loads�.

�For me, converting was easy because I'd a small quota relative to the farm size� he tells me.

One of the biggest changes between organic and conventional is �that you don't have early grass. That's where you need extra silage. You have as much late on, but its tight in March April.� To this end, he planted red clover, �for quality of silage and yield� he tells me. With clover, John gets �three crops off one meadow, about 20 round bales per acre�.

Medically, John sometimes uses homeopathy for dosing calves. He also finds that putting calves under cows he has problems with can help.

In yield terms, the weather is always an issue. Simply put, the longer the animal stays on grass, the cheaper it is for John.

Compared to other sectors, diary can involve significant changes when converting to organic. All told however, it is certainly worth considering.

The new Northern situation: the challenge intensive organic food from Northern Ireland poses

On top of general recession-related worries, Irish organic farmers have another thing to contend with: technically organic but nonetheless intensive produce from Northern Ireland.

Northern Irish economies of scale and the sterling differential are continuing to put pressure on southern Irish organic producers.

In light of these effects, what were reported last week as strong signals for producer price reductions are reported to be continuing, whatever about the brave public face farmers and operators put on.

Organic farmers and operators fear and risk de-listing for putting their heads above the parapet and complaining. There are few processing and retailer options in Ireland.

Today I encountered an organic chicken in Tescos for E5.71. It weighted 1.118 kilos, and was E5.11 a kilo � down from E6.81 per kilo.

This chicken, from John Connolly in county Tyrone, was from Northern Ireland. Sourcing from the north seems to be an increasing trend for retailers.

The chicken was labelled UK2 - the Organic Farmers and Growers (OFG) certification code. There are nine UK certifiers, which includes the two Irish certifiers. This is mainly because Irish and UK certifiers can operate in Northern Ireland.

The Soil Association are the UK biggest organic certification body. They have been very critical of the OFG poultry standards.

While the Soil Association have a 500 recommended and 1000 birds maximum, OGF and others allow for 4800, with the option of going up to 9000 birds.

Southern Irish poultry farms tend to have up to 500 birds.

The natural flocking size of chickens is considered to be about 100. It is possible on smaller enterprises to allow for this, though some organic farmers stick rigidly to housing arrangements which encourage this.

Inevitably, this sort of flock size becomes more difficult when the numbers run into the thousands.

However the economy of scale of thousands of birds bring the price down for the consumer: hence half the price per kilo for Northern Irish as southern Irish organic chicken in supermarkets.

Competition from Northern Ireland is also effecting organic milk producers. Organic dairy farms in Northern Ireland are larger and more intensive. They rely more on concentrates than grass for feed. This increases the negative environmental effect, as feed production and transportation adds to global warming and the use of pesticides and herbicides more than grass growing does.

Organic dairy farms also have 2-3 times as many cows in Northern Ireland as their southern counterparts.

Up to half of the milk in Glenisk's pool comes from Northern Ireland. All of the organic milk in the discounter LIDI comes from Northern Ireland. This retails at E1.19 a litre, as does Tescos own brand organic milk. Glenisk' on the other hand, is usually about E1.65.

Inevitably, competition from the more industrialised Northern Irish farmers effects the price southern farmers can get.

There are also nutritional effects: organic milk regularly scores better than conventional when it comes to nutritional data, in particular the Omega 3 and 6 ratio. This has been found in studies across Europe.

Upon closer inspection of some of the more recent data, however, it appears that grass is at least as important as organic: milk from predominantly grass fed animals is nutritionally superior to milk from diary cows fed significant amounts of concentrates.

See for example the research of Professor Carlo Leifert from the Quality low Input Farming project in Newcastle University.

In southern Ireland, organic dairy cows are both predominantly grass fed and organic � a win win nutritionally.

However, for poultry and diary and the broader organic sector in general, scientific research specific to the Irish situation, followed by the marketing of the results, needs to be undertaken as a matter of urgency.

Otherwise people will see the word organic and think one product is the same as the next.

Consumers sometimes use the world organic as an anxiety appeaser: they see it and stop thinking, or worrying, about the broader ethics.

However, as even these two simple examples suggest, organic in one place is not necessarily the same as in another, even on an island as small as Ireland.

Blessed are the cheesemakers: World Cheese Awards come to Ireland

(pictured: Jeffa Gill of Durrus cheese)

For the first time in its 20 year history, the World Cheese Awards will be held in Ireland. 2500 cheeses will enter, in 62 categories, some of which are further subdivided.

To celebrate the moment, here's a close up on three Irish cheeses, one organic, one raw and one goats...

Sometimes it can be hard to realise that you are in the middle of a vibrant, flourishing period in time. It can be hard to see, as the saying goes, the wood from the trees. But make no mistake, this is where we are, right now, in the world of Irish artisan cheese production.

Consider this: French culinary students now come to Ireland to learn how to make cheese. Irish artisan cheeses recently made the front cover of Saveur. Irish artisan cheeses seem to win more and more of the awards that count. And Irish artisan cheeses sell in all the right places all over the world � Neal�s Yard in London, Murray�s in New York and the closest farmers� market and deli to your house.

With recent announcements of additional milk quota for both conventional and organic dairy farmers, there is now an opportunity for some to consider joining the burgeoning band of Irish cheesemakers.

And with the World Cheese Awards leaving the UK for the first time in 20 years, and deciding upon Ireland, the spotlight will be on this island�s producers.

There are many exemplars of the craft out there, including raw, organic and goat�s milk cheeses. Perhaps the most iconic of Ireland�s raw milk cheeses is Jeffa Gill�s Durrus.

This is one of the cheeses the Slow Food movement has taken under it wing, as what are called presidia cheeses. Durrus, along with Drumlin, Desmond Raw, Cooleeney Raw, Mount Callan, Dilliskus, Bellingham Blue and St Gall make up the Slow Food presidia raw milk cheeses.

Jeffa Gill started producing cheese in 1979 on the far south west coast of Ireland, near the town of Durrus itself in west Cork. She still makes her deep-flavoured, coral-coloured, semi-soft, rind washed cheese on the farm.

Describing cheesemaking as �a lifetime commitment that�s 50% craft, 50% science� Jeff makes 26 tonnes of cheese a year. She uses the milk of local suppliers, including Corny Buckley. Jeffa suggest that �We�re still technically quite small, and have concentrated on the niche market. Our cheese is sold through delis primarily, and is distributed by good wholesale customers, such as Sheridans, Pallas, Horgans, Glenelly and the Traditional Cheese Company. We do also export to the UK through Neil�s Yard, and a tiny bit goes to the US�

A relative new kid on the artisan cheese block, but one whose stock is rising at a stratospheric rate, is Ralph Haslam�s organic Mossfield cheese. In an amazing short few years, Ralph has achieved the highest accolades and some significant sales and profile. His cheeses were watched by hundreds of millions as they surrounded the Ryder Cup in 2006; Bruce Springsteen�s cook bought all that Ecologic Dundrum, Dublin could get for him when the boss came here a few months back.

Mossfield wins awards, it seems, every few months. A gold medallist at the World Cheese Awards in 2005, recently, his outstanding mature Gouda also received three gold stars in the Great Taste Awards. It also was selected as best Irish Speciality Product, making it into the last 18 out of 4755 overall entrants. This made it the joint highest ranking cheese in the entire competition.

Mossfield mature Gouda is a very distinct cheese, which makes describing it an act of constant contradiction: it has sweetness, strength and gentleness; it is speckled with crystals and crumbly like a parmesan, but it is also creamy.

�I put it all down to what the cows are being fed - top quality Irish grass�, the reassuringly down to earth Offaly man claims. Farming since the early 1970s, I asked Ralph if the sward and indeed the farm differs in any way since converting to organic in 2001.

�Oh yea, certainly it does. It�s a different sward really, there is a lot more herbs and clovers in it. You�d also know by the wildlife, the different types of butterflies and birds. We can hear grasshoppers on the farm now. I remember hearing them from my youth, and now they seem to have returned�.

Ralph farms 350 acres near Birr in Offaly, including rented land. Amazingly, he has only been making his gouda style cheeses - plain, mature plain, basic and garlic, cumin seed and Mediterranean herb - since 2004. He produces 300 kg per week from a mixed herd of 85 Rotbunt and British Freisen cows. Ralph tells me that �Rotbunt was historically an old Irish moiled cow, originally from west Cork, which was brought to Germany by Irish monks�. �It�s a dual purpose breed, with high quality butterfat and protein � and its hardy� according to Haslam.

He will soon be moving the production unit on the farm itself, will be making ice creams and sorbets, and will get his biodigester fully operational.

Irish goat and sheep�s milk cheeses are flying the flag brilliantly too: take the Clare pair: Siobhan�s Garvey�s St. Tola�s and Sean Fitzgerald�s Cratloe Hills.

Along with these 21st Century arrivals, there are superlative stalwarts out there. A classic is Ardsallagh, make on a 35 acre farm in Carrigtwohill near Cork city.

Jane and Gerard Murphy carry 420 mixed breed goats. They carried Saanen initially, but have introduced Anglo-Nubian and Alpines for the high butterfat and protein content.

Jane�s background was as a food analyst for Marks and Spencers in London, and her husband was in IT. 30 years later, they are happy, contented goat�s cheesemakers in south west Ireland. �It all started when we lived in Carlow in 1978. A travelling life assurance salesman, back in the days when you could do that sort of thing, spotted that both kids my children had eczema. He said you have to give them goat�s milk. To get rid of him, I said that�s a good idea. He came back a short while later with a goat! He told me that she�s in kid, and to give the milk she produces to your children, and it will clear up the eczema. It did�

Previously �I would have only seen goats in the zoo�, she tells me. And now, they process 5-6000 litre of goat�s milk, from their own and another herd. 1/3 goes to milk 2/3 into cheese goes to cheese. When indoors, they get through up to five tonnes of feed each week, mostly hayledge, but also some cereal, and a special treat � local farmer John McGrath�s beet.

The delectable chesses are sold at markets, delis and in selected Dunnes and Tescos nationwide. From soft to coated to hard, they retain the sweetness of the beet they eat. This has helped Ardsallagh win Gold medals, as it did at the World Cheese Awards in 2005.

Will any of these win in their categories at the World Cheese Awards this time around? Undoubtedly they should. Either ways, for their both their commitment and their quality, its worth quoting Jesus � the Life of Brian version - blessed are the cheesemakers.

Interview with Bob Farrand, Guild of Fine Food:

�We chose Ireland because it was the logical country in which to site the first WCA outside the UK. Ireland is obviously handy from a language perspective, but it is also a great cheese making nation that sells a lot of cheese to the Brits.� So says Bob Farrand, National Director of the Guild of Fine Food, which organise the event.

These awards will be part of Bord Bia�s retail and trade event in the RDS � SHOP, which will be held at the end of this month in the RDS. Judging will be on the 29th, while the Cheeses of the awards will be showcased for the three days of the SHOP event.

Bob was very complementary of Bord Bia in their initiative: �And It has to be said that Bord Bia grabbed the opportunity with both hands � they have been enormously supportive�

According to Bob: �Winning in the WCA is the highest accolade in world cheese because the cheese maker is competing on a genuine world stage� Gold is an achievement that, when used properly, will drive sales for winning cheese in a quite remarkable fashion.�

He gives a few examples: �the winner in 1999 was a little known aged Dutch Gouda called Kolluma that had never previously been tasted outside its home country. After winning the Supreme Champion, it changed its name to Old Dutch Master and is now sold worldwide in massive quantities. The Ossau Iraty that took Supreme in 2006 is now exported to the States as well as the UK and the US.�

I asked Bob about the judging. �This year�s judges form a mix of professional graders from throughout Europe and beyond. We need experts on each cheese type � as well as key buyers from supermarkets, delis, food halls and other specialist stores, and finally knowledgeable food writers and chefs.�

Bob elaborated on the judging: �Judges are looking for perfect cheeses so each entry starts with a maximum 25 points - gold. Points are deducted based on faults identified. These faults are passed onto the producer as the awards are not just about acknowledging the best but helping the �not so good� to improve.

�At the first level of judging, it is not first past the post � if they find three perfect bries, they may award three golds. It is only when we move onto stages two and three of the judging that it becomes a competition, when we seek out the best cheddar, best Irish cheese or British, French and so on. Until we end up with the top dozen or so in the world from which we ultimately identify the World Champion.�

I asked Bob about the number of food award winners. I suggested that in the Olympics, if you get gold, you are the one and only winner, but in many food awards, gold as a category can seem misleading.

�Yes, we always take the criticism on the chin that there are too many food awards and too many Gold medals flying around�. However, he pointed out that there �are categories in the Olympics - 100m, high jump, beach volleyball and so on - just as we have classes in the WCA�.

This is true to an extent, but that�s like comparing all sports imaginable with�cheese. As opposed to �all foods�. Nonetheless, this is the big one for cheeses � the big cheese if you will � and the cheeses featured above are real contenders.

organic milk quota freed up: reactions

It has been a long time coming, but the granting of additional milk quota to organic dairy farmers has been welcomed by all involved in the sector.

On the 12th August, Minister of State Sargent announced that an additional 45,000 litres would be available to individual producers, which could facilitate the release of 750,000 more litres in the current milk quota year.

This has been facilitated by a 2% increase in the national quota as and from 1st April of this year.

Pat Mulrooney is the current chair of the newly formed Irish Organic Milk Producers Company.

Pat welcomed the move: �It will mean that the 20 quota starved farmers we have opportunity to play catch up�

Pat is also convinced that the formation of the new company in April was instrumental in achieving the increased quota:

�Since the company was formed, we�ve made our case far better� according to Pat. �There is no doubt about it. All of our efforts were with department previously. He points out that the company canvassed minister Sargent and the Taoiseach, as well as giving �oral and written presentations, highlighting our needs and entitlements�.

Organic dairy farmers have been asking for this of many years now. They have been hampered, in growth terms, for most of this decade by the quota regime. In early 2006, James Mulhall argued that he could actually operate at 450,000 litres, nearly twice his current 240,000 litre quota.

Another organic dairy farmer, Fintan Rice, told me this week that he will have no problem filling his new quota: Fintan has a quota of 227,000 and could easily hit 350,000 on the 40 hectares of his farm that is in permanent grassland.

Pat Mulrooney agrees �it�ll be adequate for this year. The availability of organic cows means that it�s fine for now - but we�ll be ready for more soon.�

There is one proviso, however. It is not the case that every organic dairy farmer is automatically entitled to 45,000 liitres. There was a top up scheme available upon entry into organics, so if a farmer availed of this then, this total will be taken from the 45,000 litres.

As an example: Fintan Rice received 3000 gallons when he joined up, which is just over 11,000 litres. So he can only apply for about c.33-34,000 litres.

Glenisk, who currently receive about 5 million litres of milk from the island of Ireland (50% of which comes from the republic) was understandably delighted. Vincent Cleary, MD of Glenisk: �This should lead to many smaller but progressive dairy farmers viewing organics as a viable option in the near future. From our perspective at Glenisk, it will lead to continued growth and development � enabling us to increase our existing portfolio of products and to access new markets.�

Farmers will now be able to consider becoming food businesses themselves. At present, 3-400,000 litres of organic milk produced in the republic is used for this function and according to Pat, dairy farmers will now also be able to consider various options.

Present examples include Kate Carmody in Kerry, IOFGA chair, with her Beal cheeses and the Kelly�s in Westmeath, who produce the Moonshine brand of soft cheese, yoghurts and smoothies.

IOFGA, the largest certification body in Ireland, agree that the move will �also allow for the expansion of the organic artisan food sector�.

Over the years, there were action plans, talk shops, statements, surveys upon surveys, and little real change for the organic sector. The market has been strong, at home and abroad, but the basic raw material, organic milk, has been in short supply.

An increase in quota availability was flagged in this column last April as being the highlight in this year�s 64 part Organic Action Plan. Its delivery was earmarked as being medium term, or 1-3 years. Getting this ahead of time is refreshing to say the least.

The minister responsible, Trevor Sargent, is understandably chuffed, claiming to be �pleased that we are able to deliver on this so soon."

So he should be.

To apply, contact the department of Agriculture�s milk policy division. Forms can be downloaded from the department�s website

organic milk in the US

Occasionally here I've commented on or pointed out some of the differences between US and EU organic standards. I've also commented on US organic standards with particular reference to milk.
Well, there has been a new twist to the story, and you can read all about it here
it seems a class action against aurora organic dairy corporation is on the cards....