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John Wilhoit and Timothy Coolong

, temperature regulation of the root zone and aboveground growing environment, reduced nutrient leaching, altered insect and disease pressures, and in some instances, reduced soil compaction or improved soil organic matter ( Diaz-Perez, 2010 ; Lamont, 1993

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K. Delate, C. Cambardella, and A. McKern

Organic production increased to 4,054,429 acres in the United States in 2005 ( U.S. Department of Agriculture, 2007a ), with 98,525 acres in organic vegetable crops. This increase has been attributed to the implementation of consistent federal

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K. Delate

, and Heartland Organic Marketing Cooperative for their support of this research and education program.

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Heather Friedrich, Curt Rom, Jennie Popp, Barbara Bellows, Donn Johnson, Dan Horton, Kirk Pomper, David Lockwood, Steve McArtney, and Geoffrey Zehnder

Poster Session 44—Organic Production 21 July 2005, 12:00–12:45 p.m. Poster Hall–Ballroom E/F

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T.K. Hartz, R. Smith, and M. Gaskell

Organic production has become a significant sector of the vegetable industry in California. Providing sufficient soil nitrogen availability to reach maximum yield potential can be a challenge in organic culture. Cover cropping is generally the most

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Gerardo H. Nunez, Alisson P. Kovaleski, and Rebecca L. Darnell

The organic products market has been steadily growing throughout the world ( Shi-ming and Sauerborn, 2006 ). In the United States, sales of organic products reached $21.1 billion in 2008 ( U.S. Department of Agriculture, 2012 ), continuing the

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Robert L. Mikkelsen

consequences of inadequate K can be severe for crop growth and efficient utilization of other nutrients such as N and P. Maintenance of adequate K is essential for both organic and conventional crop production. Supplemental K is sometimes called “potash,” a

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Francesco Montemurro, Angelo Fiore, Gabriele Campanelli, Fabio Tittarelli, Luigi Ledda, and Stefano Canali

Cover crops play an important role in organic farming and, in properly designed rotational systems, are able to provide fundamental ecological services to enhance agro-ecosystem sustainability ( Blackshaw et al., 2005 ; Bugg and Waddington, 1994

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George E. Boyhan and C. Randy Hill

quality and mild flavor ( Boyhan and Torrance, 2002 ). Organic production, which has been around for over 30 years, has gained new impetus with the adoption of the U.S. Department of Agriculture (USDA) National Organic Program (NOP), which defines organic

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Xin Zhao, Edward E. Carey, and Fadi M. Aramouni

Oral Session 1—Organic Horticulture Moderator: Matthew D. Kleinhenz 18 July 2005, 2:00–4:00 p.m. Ballroom H