matthews believes Regenerative agriculture is the next big thingAnd within the next 10 years, sales of regeneratively produced food will outstrip organic sales. That’s why he urges all food producers to move to renewable sourcing models now, this exciting opportunity.
Regenerative vs. organic
Organic farming is a term coined in 1940 that refers to the increasing amount of food produced without the use of chemical fertilizers, pesticides, or antibiotics. The organic movement grew in response to the industrialization of British agriculture in the immediate post-war period. Although it is now a global industry, more than 80 years later it remains a relatively niche market due to high production costs and low productivity.
Regenerative agriculture, on the other hand, is a relatively “new” field.
Although many of its practices harken back to the pre-industrial era of agriculture, the term has only gained recognition in the past 40 years and has only gained real interest in recent decades.
Regenerative agriculture (RA) is a term that refers to agricultural models that grow food that protects and improves soil health, biodiversity, water retention, and quality. Farmers in RA engage in a variety of earth-friendly practices, including reducing soil disturbance, introducing broad crop diversity, integrating livestock, maintaining subsistence routes, and protecting the soil surface.
Organically grown products may be produced using RA methods and vice versa, but this is not always the case due to their different focuses. While organic farming is all about growing products without the use of synthetic ingredients, regenerative farming is all about improving the land on which the products are grown.
gain greater market share
While both methods have their advantages, Matthews believes RA products have a key advantage that will allow them to capture a larger share of the market.
The differentiating factor is yield. Because RA improves soil quality and fertility, it can produce higher yields than organic farming. This results in more productive and resilient crops.
Higher yields for farmers mean lower costs for producers who can pass that on to consumers. Renewable produce can therefore be sold at prices more comparable to non-organic produce than organic produce, and the economic barriers that have prevented mass adoption of the latter can be alleviated to a considerable extent.
Take, for example, Matthews Cotswold Flour’s recent launch of the UK’s first all-purpose recycled flour.
“This is a flour that is produced using grains that are grown entirely renewable, yet we can sell it at a competitive price that makes it affordable for everyone.” explained Matthews.
“Unlike organic products, which unfortunately come with a premium, the higher yields of regeneratively grown grains mean a much wider range of consumers can embrace these farming practices that make a real difference to the planet. It means we can afford to help.”
he added, “We believe it is the duty of all food producers to move towards renewable sourcing models.
“For many years, British farmers have adopted these practices and made real, visible changes to the landscape. Now it’s time for food producers to do their part and get these amazing products into people’s homes. ”
Matthews Cotswold Flour, a grain trading and flouring company in the heart of the Cotswolds since the 1800s, believes local partnerships, traditional stone-milling methods and premium grains make better bread. The flour miller’s portfolio boasts over 100 varieties and flour ranges, designed for both professionals and home bakers.