| JULY 24, 2010 -- Legislation that I sponsored this year to encourage the production and sale of Connecticut-grown food was recently signed into law by Governor Rell. Under the "Farms, Food, and Jobs" bill (HB5419), local farmers will be able to expand their markets, consumers will have more options on how and where to purchase farm-fresh items, and new jobs will be created in the state's struggling agricultural industry.
Informally known as "The Pickle Bill" at the State Capitol, one provision allows farmers to sell acidified foods direct from their farm.
This means items with a pH of 4.6 or less such as pickles, relishes, hot sauces, and salsa can be sold directly to consumers without farmers having to contract with a commercial kitchen for processing. These acidified food products add to the list of foods already approved for direct sale from farms (jams, jellies, and preserves). To sell acidified foods, a farmer would have to complete an approved food safety course and have the recipe tested for safety by the State Department of Public Health (DPH).
(Note: The DPH's charge is to safeguard the public against potential food poisoning, and this legislation certainly takes such measures, all of with which I agree in principle.
That said, I opposed the way in which the "food safety course" component of the bill was written, because I felt that 1) the cost of the course, which can range from $85-$200 (see DPH website's food protection page), could be prohibitive especially when considering that many of these sales would be from very small business operations (like roadside stands), and 2) I believe that there are less expensive solutions to address the concern of food safety training. In practical terms, if we did not include DPH's request, we would have run the risk of a veto by the Governor.
Please know that in the next legislative session, in my capacity as Co-Chair of the Rural Caucus, I will be promoting ways to make the food safety training more affordable.)
The Farms, Food, and Jobs bill also redirects federally collected milk fees to the Connecticut Milk Promotion Board for the purpose of promoting local dairy farms.
There are about 150 dairy farms in the state, down from 210 in 2007 and 500 in 1990. According to a University of Connecticut report, the dairy industry supports about 4,200 jobs and generates over $1 billion in annual sales. Federal government milk price controls (ostensibly to control volatility) leave Connecticut farmers at a severe disadvantage to out-of-state agribusinesses.
In addition, farms that raise poultry will now be allowed to process and sell directly to consumers, restaurants, and hotels. The new law gives the State Department of Agriculture authority to inspect poultry farming operations to ensure public health and safety. The legislation applies to farms that produce no more than 5,000 turkeys and 20,000 chickens per year.
Finally, the definition of "farmers' markets" is being broadened to help farmers increase the times and places they can sell the food they produce, and offer consumers more opportunities to buy Connecticut-grown products.
Farmers' markets will now be allowed to set up as single-day events or as part of other events such as county fairs. Previously, farmers' markets had to consistently occupy a given site throughout the season.
Speaking of farmers' markets, I encourage you to enjoy New Hartford's Farmers' Market every Friday from 4:00-7:00pm on the Pine Meadow Green at Route 44 and Church Street. There is a wonderful selection of locally grown farm-fresh foods, and the New Hartford market participates in the Women, Infant, and Children (WIC) Fruit and Vegetable Program and the Farmers' Market Nutrition Program for low-income seniors.
Farming in Connecticut isn't just a hobby. It's a two-billion dollar industry that sustains thousands of jobs throughout the state.
In our state, there are a total of 4,916 farms, and more than half are less than 50 acres.
The intent of this legislation - to remove barriers to direct-to-consumer sales - is particularly beneficial to the common business model of these smaller farms.
In our district, Hartford County has 790 farms, and there are 979 farms in Litchfield County (per 2007 census data).
The majority of these farms grow vegetables and crops, but farms also include orchard, livestock, winery, and maple syrup operations. These entities also contribute to the preservation of open space land.
Unfortunately, we continue to witness a decline in our agricultural heritage and it is compromising our ability to produce locally grown food. Recently, our Governor said, in announcing state Department of Agriculture grants to help Connecticut farmers make long-term improvements to their operations, "Keeping agriculture viable in Connecticut is something we absolutely must do.
We cannot afford to lose a $2 billion industry that affects every single household in this state."
I am in full agreement.
Much of the food that we buy and consume travels here from across the country and even internationally. This "distance factor" serves to define two major potential advantages of local food production.
First, local food production can be far more environmentally friendly (less transport means less fossil fuel consumption).
Second, local food production may allow for increased transparency, as there may be increased opportunities for consumers to see firsthand how their food is produced (e.g., if toxic chemicals are used or not, how animals are treated).
Only through this education are people empowered to make truly informed consumer decisions that will drive the direction of the food industry in a new, improved, more healthful, and more sustainable direction.
Indeed, the American Farmland Trust slogan "No Farms, No Food" could also be written "Know Farms, Know Food."
Representative Hornish can be reached at Maryanne.Hornish@cga.ct.gov, or by phone at (860) 240-8522 (Capitol) or (860) 653-0729 (home).
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