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Sociology of Agriculture and Food (SAFRIG)

Organic Egg Production thrugh the lens of Ag of the Middle Mary Hendrickson*, Mary Hendrickson, Garima Srivastava,

Organic agriculture is not as widespread in the Mid-South as in other parts of the country. However, this area has topographical and climatic conditions favorable to pastured, organic egg production. Egg  purveyor Vital Farms calls this the ‘Pasture Belt’ where milder winters allow pasture access year-round.  For instance, of Missouri’s 324 certified organic farms in 2022, nearly 200 had laying hens. Between 2021 and 2023, we conducted interviews with 48 farmers representing 40 different organic operations in a region covering parts of Missouri, Arkansas, Oklahoma and Tennessee. Of these, seven were organic egg producers. In addition, we conducted an in-person field trip for extension educators in an area featuring a web of businesses involved in producing or supporting organic egg production.  We re-analyzed this data from the lens of the agriculture and food of the middle to understand organic egg production in this area. Regional attributes such as milder winters and lower priced land helped initial production, with at least three specialty egg companies operating in the region. In addition, much production is rooted in Mennonite and Amish communities, where farmers seek to increase income through value-added activities rather than land expansion, and to utilize family labor.  The strong social bonds in these communities also incubated support businesses such as feed mills, input suppliers and litter pelletizers, increasing economic activity in the region. Demand for organic chicken feed has provided markets for organic grain growers. Organic egg production exemplifies a kind of entrepreneurial ecosystem rooted in community.