By Paul Bootsma
Technology has significantly changed agriculture in Ontario and in many other regions of the world because it has reduced the amount of labour required to produce food. The result of this is larger operations consisting of more acres and many more animals per farmer on today’s farms. This means a small percentage of farmers produce a large percentage of the total farm production. However, this does not mean that big is the only way to success. The CFFO has always maintained that there is room for all sizes of farms within the food producing climate of Ontario. Building a strong relationship with the consumer is today’s challenge for farmers.
Monoculture farming will not be the only source for food production. Many people are taking advantage of today’s communication capabilities to find other sources for food. Consumers in the last decade have become more concerned about how and where the food they eat is produced, and are more concerned with what types of food we eat and the impacts it has on the health of our bodies. This has resulted in consumers paying more attention to the ingredients in the food they consume. Locally sourced food is also important to many customers.
At the 2016 CFFO Convention the Federation invited four producers who have forged their own way of success with unique production methods. Size was not the important factor that led to success but producing a specific product and finding a niche market for it. For example, Jeffrey Linton is able to earn a comfortable living from his pastured pork operation of only 20 sows. We have seen more examples across the province and North America of those who have established their success on remaining small and focusing on quality and customer relations instead.
Urbanites have become more interested in growing food as well, and so we see more community and backyard gardens. Some cities allow backyard chickens for eggs which also allows people to personally participate in the production of the food they eat. Take for example the city of Detroit where abandoned homes have been removed and now there are
gardens growing where once houses stood. This food production is done by local people and will be consumed by local residents. This is a simple example of how areas that once produced nothing now provide healthy food for local people.
Projects like these help food production because the consumers learn what it takes to produce food and the value of having local fresh food. Education especially by practical learning is great for the food industry. A well-educated customer is a better customer.
Whether large or small, today’s farmers will need to build relationships with both their neighbours and customers so that consumers have trust in the production of the food they eat, regardless who produces it.
