DEVELOPMENT-EGYPT: Farmers Progress to the Past

By Cam McGrath Reprint | | Print |

Cam McGrath

CAIRO, Aug 8 2003 (IPS) - Egyptian farmers are switching back to the farming practices of their ancestors to cash in on the growing world demand for organic foods.

A growing number of farmers in 130 countries have been turning increasingly to organic farming, an all natural method that uses no pesticides, chemical fertilisers, growth hormones or genetically modified (GM) substances.

Their produce currently estimated at 22 billion dollars a year caters to consumers fearful of the unknown effects of chemical and other tampering with foods. Demand in Western Europe is growing 20 percent a year. The business is expected to double by the end of the decade.

"Increasing market demand is encouraging some farmers who are getting the message about organic farming and realise that this is the future," says Helmy Abouleish, general manager of Sekem, Egypt’s largest producer of organic products.

Until the last century, all food production in Egypt was organic. The annual Nile flood delivered a thick layer of nutrient-rich silt, and an abundance of birds took care of most pests.

The practices continued into the last century, but the building of the Aswan High Dam in 1965 ended the Nile flood, and farmers had to turn to fertilisers. The introduction of chemical pesticides since the 1940s had helped increase production, but insects quickly developed resistance to the chemicals, and farmers had to seek stronger chemicals.

Sekem was the first Egyptian company to apply organic farming techniques after those developments, and its growth has been astounding. What began as an experiment to grow organic herbs on 70 hectares of desert land in 1977 has grown into a network of 160 farms over 2,800 hectares. The company earned 16 million dollars last year, half of it through export.

Sekem’s success has encouraged other companies to go organic. About 13,000 hectares are currently under organic cultivation.

"The example that we have set and others have followed in building a network has met the farmers’ demands for security and social partnership," says Abouleish. "Egypt has a competitive advantage because it offers fresh produce in the winter season, and it grows herbs and spices that are labour intensive and need a certain climate."

Organic farmers use compost as fertiliser and employ various natural solutions in place of chemical pesticides. Farmers set up traps to attract pests, and hoist sticky sheets to capture flying bugs. Natural enemies of pests, such as birds, toads and ladybugs are invited to feast in the fields.

"Organic farming works with nature, not against it," says banana grower Ali Fahmi. "For example, instead of using chemical sprays, I put quartz crystals below the trees to help them absorb light better."

Most agricultural land in the Nile Valley is unsuitable for organic cultivation now because the soil is saturated with pesticides and heavy metals over decades of use. Farmers are turning more now towards desert land, which accounts for 98 percent of Egypt’s land area, and comes cheap.

"Desert soil is poor in nutrients and the harsh climate does not have a lot of habitat for the natural enemies of insect pests," says Khalil Nasrallah, manager of Wadi Food, a company making the transition to organic farming. "But it allows us to start with a clean set-up."

Virgin desert soil is free of chemical contamination, and once soil has been prepared, organic farmers can see quick returns. "Most organic farms are on newly reclaimed areas where permits are issued after just 12 months," says Tawfik Hafez, director of the Central Laboratory for Organic Agriculture, Egypt’s first state regulatory body to monitor organic producers. "This is half the time for conventional land which can take two years to certify."

Only certified producers can label their foods "organic", a distinct marketing advantage in foreign markets. Several certification systems are in place but most choose one in line with European Union regulations. Inspectors issuing certificates carry out regular inspections intended to ensure compliance.

"If a farmer does not comply with all the regulations, his certificate can be revoked," says Youssef Hamdi, director of the Egyptian Centre of Organic Agriculture (ECOA), an independent certifying agency. "The farmer would have to re-enter the conventional market at a loss."

The ECOA certificate is recognised in major European markets through the agency’s affiliation with a German certifier. The agency works also to link local producers and foreign buyers.

The growing market for all natural products is not the only incentive for farmers to make a switch. Some see organic farming as a way out of the pesticide trap.

Egyptian farmers spend 200 million dollars a year on pesticides, and suffer additional losses when importers reject shipments seen to have high levels of chemical contamination. Tougher pesticide regulations have now encouraged many producers for export to switch to organic ways.

"We must adjust our products to the demands of the European market because the European Union is our biggest food importer," says Mohammad Ali, export manager of the organic food producer Agrofood. "There is a big demand for organic foods in Europe, so that’s where we are going."