Organic
The Creation of an Organic Farm
Organic farming was developed more than 60 years ago by several very dedicated people, in order to offer an alternative to conventional farming methods. The task of a farm is to produce healthy, and above all high-quality foods, and to do so in harmony with the cycles of nature. And so it was that organic farming became an attractive alternative both for farmers and consumers. This is a field which continues to develop, with each organic farm needing to be not only ecological but also economically viable. Which is why it is important for each farm to be aware of both the legal and the economic circumstances in which it operates.
The Founding of Organic Associations
Beginning in the year 1959, the first organic associations were founded in Austria, the predecessors of what would later become BIO AUSTRIA. In 1980, around 200 courageous pioneers were members of these associations. Amongst these first organic operations were primarily direct marketers selling a typical product selection from their own farm. Only in the early 90s did we see the first subsidies and funding for farmers running organic operations, with more and more farms, even those which were not involved in direct marketing, switching to organic. Those changes were made especially by grassland dairy farms and by those with mother cows. With demand for organic grains becoming ever greater, many arable farms also changed over to organic farming methods. Beginning in 1994, the large supermarket chains in Austria got involved in the marketing of organic products. A number of organic brands were established, and intensive marketing of these products got under way. With Austria joining the EU, the number of organic operations grew to some 20,000.
- Bringing in the hay at the Paulerhof - Stumm i.Z.
- Bringing in the hay at the Paulerhof - Stumm i.Z.
- The hay is brought in - Paulerhof - Stumm i.Z.
The switch from conventional to organic farming at our own farm took place in 2009. You actually have to go through a 6-month transition phase, during which the animals are only fed with organic fodder (grain). During this phase, the farm is inspected and monitored by Bio-Austria. After the 6 months were over, we received the certificate for "Organic Approaches to Farming". Afterwards, we were allowed to sell the milk we produced labeled as an organic supplier. The thought of switching had actually grown over the course of many years. In fact, my husband and I began to change our own personal lifestyles to incorporate organic nutrition years before. We had always strived to run our farm as closely to nature as possible, including dispensing with the use of chemical fertilizers very early on. Our animals, too, are kept in species-appropriate conditions, including regular outdoor exercise (in winter, too), and they always receive fragrant, healthy hay and grain from our organic farm. Our whole family is excited about the switch, and truly lives according to organic principles!
Eat to Live...
Eating is becoming more and more of a science, it often has nothing more to do with the actual growing of the food, or with the people who have contributed to a successful product.
Yet our foods are far more than a mere assemblage of nutrients. You must see the whole picture. The power of the elements and the work of many hard-working hands are also a part of that picture. Those who are truly searching for pure flavor and purest quality, are certain to find what they seek at an organic farm. For organic farmers like us, farming in harmony with nature is a major priority. We organic farmers invest all of our creativity and all of our energy in products that are real and genuine, that are a treat for our taste buds and are simultaneously good for our health. In the process, we keep our fields and pastures vibrant, the water clean, whilst also preserving a habitat for people, animals and plants.
Organic stands for ethics and extends far beyond healthy food.
"I want to eat what has just ripened," that's our motto here at the Paulerhof, and that is also something we try to convey to our guests. We harvest our own lettuce, potatoes, kohlrabi, and have a wide selection of herbs to choose from, fresh out of our own garden. We also turn currants, plums and raspberries into outstanding jams. We take our apples and pears and, in our own distillery, turn them either into schnapps, or into fresh, organic juices.
