Why farmers should consider ethno-cultural vegetables?

In 2003, the Small Farm Institute at the University of Maryland Eastern Shore in US decided to start researching ethnic and speciality produce. The question that led to this research was ‘Will mid-Atlantic farms survive recent changes in agricultural and population patterns?’  What was happening in the Mid-Atlantic region that was of such great concern? Farms and farm land were slowly disappearing, tobacco production, which was at one point one of the largest productions, was decreasing but agricultural cash sales have increased. These trends along with a fast growing ethnic population, have led the researchers at the Small Farms Institute to believe that ethno-cultural vegetables create a great opportunity for farmers in the Mid-Atlantic region. The Small Farm Institute argues that farmers have to adapt to the changes taking place in the region and take advantage of the ethnic food market if they want to stay in production.

Does the situation in Mid-Atlantic region sound familiar? Similar trends are taking place in Ontario. Farms and farm land are slowly disappearing due to urban or suburban developments and many farmers are forced to diversify their productions. The GTA also has a very large ethnic population. Toronto alone is home to about 1.5 million immigrants, which is about half the city’s population. It is also common knowledge that the average age of a farmer in Ontario in about 54 years. The increasing age of the average farmer in Ontario poses many concerns. Who will be the next farming generation?

The ethno-cultural vegetables (ECV) market seems to provide some light onto the dire situation. The production of ECV can help non-conventional and ethnic populations enter the agricultural sector. Likewise, the ECV market can help existing farmers remain in production. This will keep the farmers and farm land in agricultural production. ECV can also help bridge the cultural gap between farmers, ethnic market operators and consumers. Many discussions have taken place around connecting producers to consumers and helping develop a more direct and personal relationship between the two parties. It is exactly this personal relationship that is missing in the conventional food market and why many people choose to eat local. In order to reach ethnic groups, which play a prevalent and significant role in many communities in Ontario, we can start with producing and promoting vegetables that are common to their cultures and food habits.

There is a general impression that cultural food habits are one of the last traditions people change or loose when migrating to a new country or region. If we want the majority of people within the GTA to eat local, we have to start producing global food locally.

For more information about the Small Farm Institute Reports, please go to:

http://extension.umd.edu/agriculture/smallFarms/index.cfm

http://www.marylandethnicvegetable.com/

Monika Korzun

PhD Candidate

Rural Studies

University of Guelph