Organic Valley: A Food Company With A Conscience
March 14, 2006
by Bryan Welch
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ORGANIC VALLEY/CARRIE BRANOVAN
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Most food in the world today — even organic food — is grown far from those who consume it and is distributed by companies only interested in profit. But Organic Valley, North America’s second-largest producer of organic dairy products, has helped revolutionize the food business over the past 18 years, and has changed the way Americans eat — for the better. Its commitment to farmers and to the health of their communities puts the cooperative’s products a little closer to the ideal.
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The sales of this $259-million cooperative jumped 25 percent last year, surpassing the growth rate of both the conventional and organic food industries. The cooperative’s milk, butter, cottage cheese and soy milk are on the shelves of more than 10,000 stores from coast to coast.
CEO George Siemon attributes Organic Valley’s success to the organization’s deep commitment to its mission: marketing organic products cooperatively at fair prices and producing them in ways that are environmentally and economically sustainable.
Organic Valley is owned by a cooperative of 723 family farmers from 22 states. The essential difference between a cooperative and a traditional company is the distribution of wealth. All the members of the cooperative share in the organization’s success — not just a few shareholders.
In agriculture, the current way of doing business has been particularly hard on the producer. Even when the consumer is willing to pay a premium price, big distributors pay farmers as little as possible and pocket the difference. At Organic Valley, however, the farmers own the label, and they benefit directly when consumers appreciate the high quality of their organic products — and the conscientious way they farm.
The cooperative proudly showcases the contributions of its member farmers. Organic Valley’s advertisements, brochures and Web site are galleries of farmer profiles.