Third-generation vegetable grower Wayne Edwards hasn’t looked back since he went organic 17 years ago on the 300ha family farm just outside Manjimup.

He’s one of a handful of certified organic and biodynamic farmers in the region, which includes Newton Orchards offshoot Valley View Organics.

“I did it from a soil health perspective,” Mr Edwards said. “When you stop using herbicides and pesticides, it changes the dynamic of the farm. Healthy soil is more resistant to bugs and pests but yield is lower than growing conventionally because you can’t pump up crops with liquid fertiliser and there’s no instant fix.

“It’s a more alkaline way of farming and alkaline foods are better for your health.”

The farm, which Mr Edwards runs and manages with his son Jason, was certified in 1999. His 80-year-old father Doug is still on hand full-time. Plantings include beetroot, kale, potatoes, cauliflower, broccoli and three types of cabbage under the BioVeg label. They also have cattle and sheep for certified organic meat.

“Our biggest crops are beetroot and potatoes,” Mr Edwards said. “Beetroot really is a superfood, more powerful than kale, and a great energy booster by all accounts.”

His wife Anita packages superfoods and bottles fermented vegetables, beetroot chutney and coconut kefir under the Loving Gift label.

Mr Edwards also grows certified biodynamic avocados under the Tree of Love Resort label on a farm he bought in 2008. It has 2500 trees and he is putting in more.

“Most of the avocados go over east,” he said. “Biodynamics is a whole level above organics and the main reason I went for avocados is that they’re a high-value crop and super-healthy food that can be used for every meal of the day.”

Certified organic apple grower Nicole Giblett said it was a sign of the times that consumers were wanting “safe food”. The family has converted one of its three long-established orchards to Valley View Organics, growing royal gala, granny Smith, fuji, pink lady and sundowner.

“Compared to conventional apples, they tend to have a denser flesh and more intense flavour,” she said. “Our reasoning (to go organic) was actually threefold. Apart from the food integrity aspect, we’re also seeking to improve our land stewardship and growing practices and diversify production in an increasingly tight domestic apple market which has seen consumption decline under threat from imported fruit products.

“There’s still a few hectares of very young trees yet to come into organic production, so our tonnage will increase over the next two-five years.”

Link->https://thewest.com.au/lifestyle/food/rewards-of-farming-the-organic-way-ng-b88353025z