Figures collected by the market research company TNS show spending on organic food and drinks fell from a peak of nearly £100m a month, and earlier this year is to £81m in the most recent four week period recorded. Organic food sales have fallen as shoppers try to cut costs and experts warn that consumers are more confused than ever about whether it is worth paying the higher prices.
The figures will be seized on as further evidence of the pressure on consumers struggling to balance household budgets. Edward Garner of TNS said “we’re certainly seeing a dip, the question is a dip that’s bouncing back again or it could be the start of a real drop.”
The National Farmers Union said members had reported falling demand and particularly in organic eggs and chicken. Charles Bourns chairman of NFU’s poultry board said “I was talking to somebody in the NFU and they were saying that it’s happening in beef and everywhere because at the end of the day it is a nice to have, not a need to have.”
Helen Browning the association director of food and farming said “I predict will plateau a bit but not decline,” and also said she believed most organic buyers would stay loyal and top quality producers should not be affected.

Ph.D. Pam G. Marrone is reports a development of a new “green” pesticide obtained from an extract of the giant knotweed, in a report scheduled for presentation at the 236th national meeting of the American Chemical Society. The booming consumption of organic foods creates a pressing need for natural insecticides and herbicides that can be used on crops certified as “organic”.
Founder and CEO of Marrone Organic Innovations Inc., Marrone said, “the product is safe to humans, animals, and the environment.” The new biopesticide have an active compound that alerts plant defenses to a range of diseases, including powdery mildew, gray mold and bacterial blight that affect fruits and vegetables. Marja Koivunen, Ph.D., director of research and development for Marrone Organic Innovations said that the product will be available this coming October for conventional growers and a new formulation has also develop for organic farmers and will be available in 2009.
Biopesticides are derived from plants, microbes, and other natural materials and are proven to be safer for humans and the environment. The Marrone Organic Innovations or MOI R&D team is working on an organic rice herbicide based on an extract from a marine microorganism, and also on insecticides and nematocides to kill insect pests and soil inhabiting, like parasitic roundworms that affect plants and animals.
The synthetic pesticides sales dominate the $30 billion pesticide market and the use of biopesticides is increasing. Marrone Organic Innovations officials estimate that global sales will hit $1 billion by 2010 and grow 10 percent a year on average and the biopesticide could make up 4.25 percent of the global pesticide business in 2010, up from 2.5 percent in 2005

“To provide a healthy alternative while educating our community and securing our place in the organic culture.” This is the mission of Chad Cherry, Roosevelt Desir, Kirk Nelson and Andre Walker. Cherry said “We want people to live a more organic lifestyle,” “Not necessarily 100 percent, but to incorporate being green, sustainability, taking care of your body and mind.” At least two of the four, that last admonition is more than trend-speak. Chad Cherry a 28 year old has type II diabetes, and in 2006 Roosevelt Desir a 26 year old developed non-Hodgkin’s lymphoma in remission since a bone marrow transplant last year.
Roosevelt Desir said “As soon as I finished treatment, my best friend introduced me to Kirk and Chad about organic,” “I took the opportunity and ran with it. I always loved to cook and took some of what I know and what I learned from the guys and clicked right off the bat.”
Kirk Nelson is 27 and a head chef his come up with the sauces for all the dishes. Pineapple jerks sauce, mango peppercorn sauce and a honey mango that is perfect for holiday baked ham. Andre Walker age 34 he said “I jump in wherever needed marketing strategies, for instance. But cooking is a love of mine” and his specialty are codfish fritters. Roosevelt Desir specialty is a dish called legumes, long steamed eggplant and cabbage, sometimes with carrots and parsley. And Chad Cherry makes a mango mousse with fresh strawberries and a strawberry reduction and also says that “We plan to be the new face of organic.”

This is that time of the year that smorgasbords of the finest organic produce, along with entertainment throughout the day and night and with a free bar. The free bar is available courtesy of Maggie May’s Bar Loughrea. Menus features delicious organic chowder from Marco’s Catering with organic vegetable soup, steaks, chicken fillets, and burgers, Kinvara organic salmon with organic brown breads, baked potatoes, vegetable curries, salads, and a delicious breads and desserts from Foods of Athenry.
Organic coffees, cappuccinos, lattes and hot chocolate will be available to you to drink. This event will feature a range of entertainers including Mike Flavin, Abba International, Sean De Burca and Stephen Simmonds, Gary Quinn, Celine Hession Dancers, Oddity, and the comedian Frank Forde of MidWest Radio. The Monster Organic Ball proceeds from this year will go to AIDS Partnership with Africa, Irish charity works to alleviate the suffering communities in Ethiopia and Tanzania decimated by the HIV/AIDS.
Last year Monster Organic Ball raised €100,000 for the charity which was used to unite thousands of orphaned street children with family relatives or foster parents, purchase medicines and other materials. Organizer of the event extended their thanks to the many dedicated and committed sponsors who make the event possible, including C&F group, main sponsors Cashla Quarries, Tossie Mogan, Ard Precision Engineering, Castle Ceilings and Partitioning, Global Group Ireland, Ger McDonagh and sons, Curly Holdings, MF Dolan and John Earls, Seamus and Huge Lambert, Bill Madden nurseries, Mike Burke of Pier Head, Newell Roofing, and Declan Corry. This event will be on October 11 from 2pm to 12 am in Tossie Mogan’s field in Oranmore, tickets are cost €200 and it includes food, free bar, and entertainment and to purchase tickets just visit www.monsterorganicball.com or www.monsteroganicball08.com .

Local Blues Legend and shake your moneymaker for one summer time blast, a Second Annual Blues for Food Festival. Blues for Food Fest is an all age event featuring some of the finest blues bands in the Northwest, organic food vendors, a homemade pie auction, and children’s hands-on gardening activities. Lettuce Link/Solid Ground will be at the Blue for Food Festival to collect fresh organic vegetable donation at the “Beet Hunger” booth. It will be harvest time, so you can donate generously, the food banks need s.
Local farmer’s market favorite, Green Go Food will serve up delicious organic grass fed beef hamburgers and savory polenta cakes. A Homemade Pie Auction, P-Patch Pie Queens will be tempting your taste buds with delicious and satisfying harvest time pies.
This event will be held at Magnuson Park Amphitheater, 7400 Sand Point Way N.E., Seattle, WA 98115 on August 30, 2008 11 am to 7 pm. The local blues bands schedules: Brian Butler Blues 11:00am to 11:50am, Billy Roy Danger and the Rectifiers 12:00nn – 1:30 pm, Crossroads Blues Band 2:00pm to 3:30pm, Polly O’ Keary and the Rhythm Method 4:00 to 5:30 pm, and Mark Riley 6:00 – 7:00pm.
The Blues for Food Fest benefits the P-Patch Trust. The P-Patch Trust provides community gardens with small development grants, plot rental fees for low-income gardeners, and tools for all at the garden to use. Seattle’s P-Patch food bank gardens, community farms, and community fruit tree harvest donate more than 20 tons of fresh organic produce to local food banks, meals-on-wheels programs, shelters for women and children and transitional housing. The ticket cost for the children under 12 years old is $10 while the teens and adults is $20; the tickets are available at Brown Paper Tickets. This event will be an alcohol-free.

Organic food production is still hampered by concerns raised by consumers about the authenticity of organic produce, and although organic produce has secured market recognition in Malaysia. Attempts by the private sector and the government to address the issue however have not been so fruitful to date. This issue has been raised at public seminars, newspaper articles as well as internet chat sites.
Self claimed organic products can similarly retail alongside certified products at up to 300 percent more than conventional produce. The organic producers are burdened by the additional documentation, expenses, fees and control procedures which do not facilitate any additional market margin. NGO and public demands, the Malaysian government published the National Organic Standards (MS1529) in 2001. The Department of Agriculture established an organic certification program, Malaysian Organic Scheme (Skim Organik Malaysia-SOM), for the domestic market in December 2003.
The scope of the certification program, presently limited to crop production, is offered free of charge to farmers. Over 70 farmers have reportedly applied since 2004 but only 17 are certified so far. Certification of imported final products is clearly marked as such on their respective product labels. Importing from all over the world, the Malaysian market are with numerous certification marks, which wholesale and retail staff are not always able to explain correctly.
OAM or Organic Alliance Movement, comprising chief executive officers of major organic importers and wholesalers setup in 2002 has mixed results in establishing a local certification program; one of OAM’s founding objectives. Processors of imported certified bulk items often claim their repacked items are certified organic although their repacking operations are not certified. Processors of multi ingredients from different countries and certification systems face difficulty in the choice of certification body unless they simplify their supply sources.
Organic Alliance Movement or OAM is currently working on domestic organic assurance program, promoting Malaysia common market mark and in alliance with certification bodies in Europe and Asia to offer certification service for organic exporters.

George Siemon, CEO of Organic Valley of Farms, the USA’s largest cooperative of organic farmers said in weak economy, new organic customers will be more cautious. Sales growth has slowed but remains strong because of the loyalty of core organic buyers. They say new consumers are tougher to attract, given that organic can cost 10% to 50% more than non-organic rivals.
Gary Hirshberg, CEO of Stonyfield Farm, a leading organic yogurt maker says “Most of us are seeing slightly slower growth, but we are still seeing growth.” He expects 18% revenue growth this year, up from 16% last year but down from 24% plus in past years. Others also reported slower growth than Wall Street analysts anticipated, including Whole Foods Market and Lifeway Foods.
George Siemon also says existing organic buyers may cut purchases of discretionary items, such as organic ice cream, and to the basic such as organic milk and meat. Siemon earlier targeted 24% growth this year for Organic Valley. Now he is looking for 22% and the co-op had 30% growth last year. The Organic Trade Association said that sales of organic foods and beverages are expected to reach $24 billion this year, and average about 18% annual growth through 2010.
Laurie Demeritt president of market researcher of The Hartman Group says almost 70% of U.S. shoppers bought something organic over a recent three month period. She also says Hartman’s consumer survey earlier this year showed that organic use has been leveling off since 2006, and she also said organic are also seeing increased competition from “locally grown” products, whether they are organic or not.

Eating organic food is good for our body and making delicious organic desserts has an advantage. In every occasion your family and friends will enjoy eating desserts like cakes. So here are some dessert recipe that will delight your family and friends.

Carrot Cake

1 cup grated carrots
½ cup water
¼ cup applesauce
1 package Simply Organic Carrot Cake Baking Mix

Procedure
Preheat oven to 350° F
Grease bottom of 8 or 9 inches round cake pan
Add contents of package into mixing bowl
Add applesauce, water and carrots.
Stir just until mixture is evenly moist.
Pour into cake pan.
Bake for 45 to 50 minutes or until center tests done with a toothpick

The Carrot Cake Baking Mix is a classic brought up to date with robust maple granules and wholesome brown rice flour.

Cream Cheese Frosting

4 tablespoons melted butter
2 teaspoons vanilla extract
4 cups powdered sugar
1 package softened cream cheese (8 ounces)

Procedure
In a medium mixing bowl, use an electric mixer to blend the cream cheese, butter and vanilla
Slowly add in the powdered sugar
Mix until creamy
Can be used immediately or cover and refrigerate until use

Butter Cream Frosting

1/3 cup melted butter
2 teaspoon vanilla extract
2 cups powdered sugar
2 beaten egg whites (pasteurized)

Procedure
In a medium mixing bowl, use an electric mixer to blend the butter and vanilla.
Slowly add in the powdered sugar.
Mix until creamy
In a separate bowl, beat the egg whites until frothy and bubbly
Add to large mix and beat all together until creamy, usually 2 to 3 minutes on medium high speed
Can be used immediately or cover and refrigerate until use

Representatives of the organic community meet with the US department of Agriculture or USDA Farm Bill Implementation Team to discuss the implementation of organic provisions within the 2008 Farm Bill. The USDA Farm Bill Implementation Team was charged with crafting 70 implementation rules by 90 days after the 18 June enactment of the Bill.
It was arranged by The Organic Trade Association or OTA, was an opportunity to present information on the significance of organic provisions to the team charged with implementing the Farm Bill. Mark Lipson, senior policy analyst for the Organic Farming Research Foundation said “This meeting was very important as we shift from legislative advocacy to the hard work of implementation.” “Our wins in the Farm Bill must be integrated into each agency’s work plan as directed by the USDA leadership, but it won’t happen automatically.”
OTA spokesperson and other participants stressed the importance of National Organic Program funding, organic production and market data, research needs, organic crop insurance provisions, the national cost share certification program, and provisions for organic agriculture in conservation programs. OTA led group include representatives of the Organic Farming Research Foundation or OFRF, National Organic Coalition, Center for Food Safety, National Centre for Appropriate Technology, Rodale Institute, Sustainable Agriculture Coalition, Food and Water Watch and Florida Organic Growers.

If you are craving for some Italian organic food or something different, here some recipe you want to consider cooking. This recipe is originated in Valencia, the paella with sausage and shrimp, paella is literally means “frying pan”. The pan used to cook paella is shallow and varies in diameter.

Paella with sausage and shrimp
1/8 cup olive oil
½ pound slice sausage,
½ pound medium count (40 to 50 count) uncooked shrimp
2 cups water
2 tablespoons chicken flavored broth powder
8 to 10 strands of saffron
1 package Simply Organic Garlic Pasta Sauce Mix
1 can diced tomatoes (14.5 ounces)
2 cups instant rice

Procedure
On medium high heat, warm olive oil in a large skillet.
Sauté sausage and shrimp in oil
Add water, broth saffron and garlic pasta sauce mix and stir.
Add tomatoes and rice
Cover with lid and let simmer 15 to 20 minutes on low.

Pasta alla Norma with eggplant and basil
1 eggplant
10 ripe tomatoes, peeled, seeded and diced
1 clove garlic
3 oz aged salted ricotta cheese, grated
Virgin olive oil
1 lb. penne pasta
10 basil leaves
Salt and pepper

Procedure

Slice the eggplant and place on a cutting board propped on a slant
Cover with salt and leaves under a weight for one hour until the bitter water seeps out
Cook the garlic in olive oil, and add the tomatoes and salt.
Simmer over medium heat and continue cooking, stirring occasionally, until the sauce has reduce by 1/3.
Add pinch of pepper and remove from heat and set aside.
Wash the slices of eggplant and dry it.
Fry eggplant in hot olive oil
Place on paper towels to dry then chop
Cook spaghetti in a boiling pot with salted water
Toss in a large skillet half of the tomato sauce, eggplant, a few basil leaves and half of the grated cheese over a brisk flame.
Put the pasta in the serving dish.

These organic recipes will delight you family and friends and it is good for your health.