Food Production

Summary

The capacity to produce food locally is an important component of our quality of life and our collective security. Massachusetts farmland is therefore one of our most precious resources.  Food production in Massachusetts is remarkably diverse and includes apple and peach orchards, vegetable farms, nursery operations, cranberry bogs, livestock and dairy farms and assorted specialty crops. A viable food production system protects land and wildlife, preserves scenic vistas and community character, while providing Massachusetts citizens with a healthy, fresh and stable supply of food.

Massachusetts has recently emerged as a leader in a growing national movement to expand and support local food production capacity.  Direct sales to consumers, organic produce, specialty crops and expanding farmstand product lines are helping producers tap into a tremendous, statewide growth potential. Massachusetts food growers must continue to pursue innovative technique and marketing strategies to remain competitive in a global market and resist local pressures that make farmland in our densely populated state extremely valuable and susceptible to development.

Situation & Priorities

The farm industry is thriving and according to the most recent US Agriculture Census data, the number of farms nationally increased 4% between 2002 and 2007. In Massachusetts the growth has far outpaced the national average, with the number or farms growing by 27% during that 5-year period.  There are now roughly 7,700 farming operations in Massachusetts that take place on approximately 500,000 acres, comprising over 10% of the state’s land.  Agriculture makes a significant contribution to the Massachusetts economy.  In 2008, farming generated nearly $500 million in cash sales, employed more than 13,000 workers and paid nearly $100 million in wages. Massachusetts farmers are among the national leaders in direct sales to consumers, with an annual average of over $25,000 per farm.  Organic production is also on the rise, with the number of organic farms more than doubling from 2002 to 2007 (from 129 to 295) and sales of organic produce increasing by about 125%.

While farming across the United States is increasingly dominated by large corporations, in Massachusetts, 80% of farms are family owned, with an average size of 85 acres. Around 95% of our farming operations fit within the official USDA “small farm” definition. For these small businesses to thrive in an intensely competitive global market, growers must continue to pursue efficiencies and innovations in production, sales and marketing while providing the environmental stewardship to preserve our land, soil and water. Farmers must also address recent concerns that maintain the safety and the security of our local food supply.

UMass Extension is working to meet the needs of our existing food producers while encouraging new entry farmers and an expanding base for food production.  Our research and education programs promote innovation in production and marketing, fuel efficiency, organic production and sustainable pest management.  Helping our local food producers to thrive ensure a safe and abundant local food supply while preserving resources while maintaining the aesthetic character of life in New England.

UMass Extension has identified the following priorities for Food Production in Massachusetts:

1. Economically Viable Food Production - Products that are grown or produced in Massachusetts are facing intense global competition. Improved production efficiency, new marketing opportunities, and constant evaluation of profitability are needed to ensure the economic viability of food production. Farmers and other food producers must have ready access to current research information on marketing, post-harvest efficiencies, packaging and business management strategies. In addition, research programs in the physiological management of crops and animals can give food producers the tools that are necessary to increase production efficiency while enhancing crop and animal quality.  Growers can improve their competitiveness through the development and adoption of technologies that will reduce management and crop productions costs, reduce risks of contamination and increase market share.
2. Environmentally Sustainability Food Production - For vegetable, fruit and livestock producers to thrive, it is necessary they maintain the natural resources systems that serve as their foundation. UMass Extension provides access to current research information on farm ecology, new and alternative plant species and varieties, and advanced management techniques that increase crop and animal quality while protecting the environment.
3. Safe, local food - Massachusetts food producers must respond to a variety of recent concerns about the safety of our food supply. It is essential for fruit, vegetable and livestock producers adhere to current guidelines that cover all aspects of food production, from growing, through storage and handling, to shipment. Consumers must have confidence that food produced in Massachusetts is not only fresh and healthy, but is also safe to consume.
4. Integrated Pest Management - Extension Educators and UMass Faculty are recognized nationally for the development and promotion of Integrated Pest Management (IPM) practices. IPM is a systems approach based on accurate pest identification and monitoring, use of economic and/or aesthetic thresholds and suitable control measures (with or without pesticides) in an ecologically compatible manner in order to maintain pest population levels below those causing economically-significant injury. IPM strategies are sustainable practices that help agriculturists and communities protect the environment while maintaining profitability.  IPM technologies reduce management and crop production costs, reduce the risk of contamination, increase marketability, and improve the health of the soil and water.

The following Projects addressed Food Production in 2009. Click on "plan" or "report" for additional details.

• Sustainable Tree Fruit Production and Marketing: Plan | Report
  
• Pesticide Education Program: Plan | Report
  
• Plant and Soil Diagnostic Services: Plan | Report
  
• Sustainable Vegetable Production and Marketing: Plan | Report
  
• Sustainable Cranberry Production: Plan | Report
  
• Sustainable Small Fruit Production and Marketing: Plan | Report
• Sustainable Freshwater Aquaculture: Plan | Report