Organic Vegetables Plantations

Adequate sanitation and disinfection during post harvest processes are vital components of a post harvest management plan. As food safety regulations become increasingly important to the sales and marketing of crops, the establishment of proper measures to ensure the elimination of food-borne pathogens is essential. In addition to mitigating potential food-borne illness, proper sanitation during post harvest handling can also minimize the occurrence of post harvest disease and decay. As is the case during the production stage of the crop, all products used during the post harvest adhere to NOP regulations.

Minimizing potential production problems is essential to all farming operations. This is especially true for organic producers. One of the most effective means of reducing potential problems is through proper field site selection. Three points should be considered when selecting a field to produce vegetables: field topography, soil type, and water availability and quality.

 

We are working on meeting a large Global Organic Global Demand for vegetables

Market development

The fact that most vegetable crops are highly perishable, the need to develop markets for produce should be established prior to planting the crop. This even more important for organically produced vegetables due to their limited or niche market status. For whatever reason one chooses to commercially produce vegetables organically, profitability is the driving force that keeps him in business. To achieve profitability, a producer must have a well thought out production and marketing plan based on sound scientific and business principles. Most startup vegetable operations generally fail due to the lack of market development or marketing skills.

Consequently, a potential grower cannot spend too much time in a developing production and marketing plan. Commercial vegetable production should always be viewed as a business first and as a farming enterprise secondly. Personnel views or beliefs are fine but establishing a business based on consumer preferences and demands make for a more successful undertaking.

In developing a sound marketing plan we have Worked on the following Questions:
-What crops should I grow?
– How much of these crops should I produce?
– To whom or where shall I sell the produce that I will grow?
– How much real demand is there for the crops I am considering
– How much will it cost me to produce and market these crops?
– What if any are the sizes of the market windows for these crops?
– What are the risks associated with the production of these crops?