I am in Denver this week, surrounded by some of the leading minds in agriculture real estate. I have had some amazing conversations and learned much, some of which I'll try to share!
A fellow appraiser and family farmer in Washinton explained to me how many of the organics are grown in her region of Washinton (state).
You can see on my drawing above that farmers grow conventional plants in an outer area with the organics contained within the middle.
This setup allows for a "barrier" from pests. The conventional products can be treated for pests with highly regulated and tested (and safe) pesticides. The organics in the center then benefit by being surrounded by the treated area.
How would it effect yields and quality of production if growers didn't have such barriers? What would happen to cost?
Are organic farmers often portrayed as more caring? More careful? Does it alter your perception when you realize many of the organics on the market are produced by the same families who are also growing much of the conventional food?
Kate Lambert grew up in northern Illinois, not on a farm but active in FFA and showing livestock.
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