Features
In for the long haul
In many ways John and Olive Forde are the perfect converts to organic farming. They spent several years carefully researching the decision to convert and then adopted a mixed farming system that suited their needs and lifestyle following conversion.
On their one hundred and thirty acre farm near Newmarket in Co. Cork they keep thirteen Angus suckler cows and an Angus bull, ninety Suffolk X ewes with a Texel ram, two sows and a boar, poultry for eggs and table birds for their own use, turkeys for the Christmas market and three Clydesdale working horses. Feed for all stock apart from the pigs is produced on the farm and they grow all their own vegetables, ten acres of spring cereals and twelve acres of forestry. In short, this is the kind of enterprise that would leave most of our subsidy-driven, part time farmers dizzy.
Careful Research
The Fordes were dairy farmers up to their conversion in 2005. “Our first choice was milk but the more we looked into it, the more we felt mixed farming was the right option”, says John. “We were disillusioned with dairying. We were working hard and getting no returns. We went all over the country and looked into conversion very carefully. Our main worry was veterinary concerns and that we would have to change to winter milk production. Even though we milked for ten months of the year we had never produced winter milk only and we were worried about the market. There would be no point in selling organic milk into the conventional market”.
The over riding motivation behind the Fordes’ decision to convert was to become masters of their own destiny. “We went into it with the idea that we wanted control over the system. We felt we needed control of costs and the prices we were getting”, says John.
The main step on the road to independence was the direct selling route through local markets. “Farmers markets were totally alien to us and we kind of got started quicker than we intended to”, says Olive. “John has now built a custom made trailer and we have a source of electricity at the markets so that makes life a lot easier. There isn’t as much wear and tear on the back and less carrying and lifting”. John and Olive sell their meat at Mallow market, the Nano Nagle Centre, Kilavullen and directly from the farm. They have learned a lot from dealing directly with customers. “People expect a cut of meat to look like it would in a butcher’s shop. Presenting the product well is really important”, insists John. “We are blessed with our butchers. JJ Crowe and Ted Palmer do the killing and they do a great job on cutting and presentation”.
Good Marketing
Interestingly, John and Olive find that all types and cuts of meat sell well. “Having a good range of meats helps a lot”, Olive says. “We sell almost equal quantities of beef, pork/bacon and lamb. Our glutenfree burgers and sausages sell very well. The bacon is mild cure and this is very popular with people who like less salt these days. We do about fifty bronze and white turkeys for the Christmas market and we are never left with one. The same customers come back every year”.
They produce about forty pigs for the market each year and those that aren’t killed for meat are sold as weaners to various customers. “The sows are Large White mainly with bits of Duroc and Saddleback mixed in”, John says.
He will readily admit to have been a trifle embarrassed to stand in a market selling his produce to begin with. Now he appreciates the social aspect of meeting his customers. “Farming is a very isolating business so it’s great to have the interaction with customers. If you are prepared to put in the work and if the price and quality is right, the customers will keep coming back. Our prices compare very favourably with conventional supermarket prices. We don’t cost more and the quality is better”.
Happy Customers
Good customer relations are key to the success of their business. Olive says “There are so many quality assurance schemes in operation that cost a fortune but people still don’t trust in them. The personal relationship with the customer is so important. They have to get to know you and believe in you. Our customers are invited to call in and see where their meat is produced if they are passing. Last year, after the dioxin scare, I had to call many of our customers to give them reassurance and they continue to buy from us. Trust is why they keep coming back”.
John believes that a major marketing initiative is needed for organic food. “People have to be told that organic is not more expensive than conventional if you cut out the middleman”, he says. “What is the point in having a 5% organic land target if only 1% of people want organic produce. There is a lack of back up for farmers starting up. You can get your plan from Teagasc but that is not enough. Where do you go for advice and help from someone who has the practical experience and knowledge? I have to rely on books and the internet. There is very little research being done here. Other countries are way ahead”.
Working Horses
One of John’s passions that he manages to incorporate into his farm life is working horses. “The Clydesdales are a lot handier for small jobs than a tractor”, he says. “We do a good few jobs around the farm like scuffling and earthing up potatoes. They bring the fodder out to cattle if the weather is conducive. There is nothing nicer than being out with your horses on a fine day”. He also enjoys the banter and debates on breeds with other farmers who keep working horses.
Keeping up with such a variety of enterprises is not easy. Two of their four girls are in college but they all help out on the farm when needed. “We are working as hard, if not harder, now than we ever were”, John says.
“The difference is we are using the markets to provide a reliable income. It gives greater financial security. You don’t need the supports and we have control over our system”. Does he think that farming can be rescued from its current low ebb? “We are in it for the long haul but I think products will have to become scarce before farming makes a comeback. Relying on subsidies is dodgy and farmers have to be prepared to put in the work”.
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