Organic farming is a profitable option for small farmers who want an alternative to low-margin commodity crops.The sector has enjoyed attention in recent years thanks to interest in healthy diets and local food. “If organic farming is at the forefront of American agriculture, many black farmers are still catching up,” says Civil Eats, citing USDA surveys that found 116 black-owned farms among 14,093 certified organic farms. “And when it comes to sales, Texas is the only state in the southeast—the region where the majority of black farmers are—to make it into the top 10 states producing organic food.”
Marissa Evans writes, “A history of discrimination, mass land loss, lack of start-up capital, lack of collateral for loans, and a multi-generational distrust of federal programs have put black farmers behind in the organic movement.” Farmers face a three-year transition period to organic from conventional farming. One of the hurdles is “the USDA’s grueling 19-page application,” says Evans, and there are fees. Natasha Bowen, author of “The Color of Food,” says black farmers struggle to hold on to their land “and not getting denied support to keep their farms running.”