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Beyond Organic Consulting

Food Production Consulting from Garden and Farm, to Food Product and Nutritional Supplement Production with a Focus on the Ultimate Nutritional Content, Superior Flavor, and Extended Shelf Life achieved with Environmentally-Sustainable methods. The aim is to “Create Health from the Soil Up” by producing Nutrient-Rich foods using “Beyond Organic” techniques.

I work with gardeners and farmers performing soil and plant tissue tests to determine what their plants need to express their full potentials, and create “Beyond Organic” quality foods.

I work with food product and nutritional supplement companies to acquire the best quality “Beyond Organic” ingredients, develop recipes/formulations for unique, tasty products, and assist with packaging and marketing.

Be a part of the Next Wave in the nutrition marketplace–Go “Beyond Organic”! More farmers using “Beyond Organic” methods are needed. More “Beyond Organic”
food product and nutritional supplement producers are needed. Consumers want the best quality. Buyers are ready, ARE YOU? Let’s work together to bring GREAT products to the marketplace!

Jana Bogs, PhD

(808) 938-9888

Helping you create the Best Food Ever!

What is needed to bring the Nutraceutical industry to the next level? What areas are seeing growth?

What is needed is something new…the nutraceutical industry, like many industries, relies on having new, different, better products—“new-traceuticals”! Consumers prefer herbal- and food-based products for their broad-spectrum of nutrients, especially if they are organically grown. Organic is more than well established, it’s hot! It’s not “going away”, but it’s not new either. So, what’s the next step? “Beyond Organic”!

Some successful companies are already using the term “Beyond Organic”, but what does it mean? Organic production is a system of growing foods which focuses on adding organic matter (carbonaceous materials) to the soil, while abstaining from manufactured chemicals. So “Beyond Organic” must mean something more. I use the term to refer to a method of food production which maximizes nutrient density by carefully analyzing the soil and then balancing it with the full spectrum of needed minerals. The plants resulting from this system test higher in nutrients. I call this process “Going Beyond Organic to Nutrient-Rich”. It’s all about helping the plants to express their genetic potentials, so that consumers can, in turn, express their genetic potentials. Look out for this next BIG wave in the nutraceutical industry!

Dr. Jana Bogs

Article on “What’s Next for the Organic Industry”

What’s next for the organic industry in the US organic food and organic product areas? What are the challenges to future growth?      Posted on April 1, 2011 by zintro

In 2009, total US organic sales for food and non-food products were $26.6 billion and growing. With mass market retailers increasing their offerings of organics, where might the industry be headed?

The US organic products industry has seen strong growth over the years and should expect to see continued growth, says Peter Leighton, an expert and recognized leader in the areas of consumer products, nutraceuticals, and human nutrition. “In spite of weak economic conditions, the category remains vibrant,” he explains. “There are a host of drivers that fuel this growth, but the critical component is the acceleration of scale. As demand increases for organic products, more organic inputs are allocated, thereby reducing the endpoint costs for consumers.” This, in turn, fuels greater growth.

Environmental issues are increasingly playing a strong role in that growth, notes Leighton. “More data is demonstrating the value of sustainable agricultural practices and the health and environmental benefits of natural pesticides,” he says. While to date one of the greatest consumer triggers for organic products has been the health halo of the products, increasingly the industry will see environmental and ecological triggers driving consumer action, as these have a much more significant point of differentiation.

Carlos-AgNet, an expert in organic product lines and a consultant to organic companies and certification groups, says that the saving grace for the organics industry is a decade’s old demand that has seen supply increases. “This demand is providing unprecedented opportunity for those that can develop a retail organic product,” says Carlos-AgNet. “The industry has recently seen an explosion of beverages and beauty products.”

One of the challenges that Carlos-AgNet sees for the organics industry is the certification process. “Basic standards for organic certification receive a wide interpretation within the national standard and between countries, which inhibits trade in international products, such as food and textiles,” he says. New product areas in the organics industry bring with them a new generation of standards that are difficult for producers to sort out. Instead, cosmetic and food manufacturers are choosing voluntary or non-organic standards, such as natural, to avoid having to go through the national organic standards.

“The US market is decades behind Europe in organics and agriculture transformation,” says Carlos-AgNet. “A real threat to US producers could be the replacement of US producers of agricultural products with those from more advanced agricultural economies.” He states that this shift may not affect the US organic retail market.

Dr. Jana Bogs is looking beyond organics to the next step the industry might take to increase nutrition in organic fruits and vegetables and natural ingredients. Bogs is an expert in food science, horticulture, nutrition, and agriculture.

“Several scientific studies have shown significant decreases in nutrient density in fruits and vegetables over the past half century,” Bogs says. “There is a lot more research to be done, but we currently have enough knowledge to produce significantly higher quality produce at the current time. Some producers understand how to grow beyond-organic foods, but they need a better marketing system.” She adds that food and nutrition supplement companies who are looking to capture a larger percentage of the market would do well to look into these optimally-grown foods.

The Real Food Campaign

Be a Part of It!!! We’re growing the BEST FOOD EVER!

Check out the following website–

http://realfoodcampaign.org

GREAT Video explaining Nutrient-Rich(TM) Foods

Just click on the “Nutrient Dense” link below–

Nutrient Dense Foods for Consumers, Gardeners, and Farmers from Environmental Leadership Program on Vimeo.

Creating Success for Hawaii from the Soil Up!

Growing better quality, Nutrient-RichTM foods can make differences in the lives of producers, marketers, and consumers, as well as the environment. Scientific studies confirm significant declines in nutrient content of produce since 1940. Greater quality is achievable through sustainable production methods, utilizing soil and plant tissue testing for determining nutrient inputs. The aim is to give the plants everything they need to achieve their genetic potential and provide highly nourishing, nutrient-dense foods for humans and animals.

In addition to quality improvements, producers can realize greater crop production yields with soil balancing programs. Producers may also experience less pest and disease pressure without the use of expensive toxic “rescue” chemicals. Why is that? Healthier plants are more resistant to pests and diseases. Greater crop yields and fewer losses will, of course, equate to greater income. Furthermore, better tasting produce sells for premium prices.

Produce marketers can easily sell this great tasting, high brix produce, which has a long shelf life. Brix refers to the amount of naturally-occurring sugars in the plants. It has been observed that increased plant brix may be related to plant health, produce flavor and shelf life. The long shelf life equates to fewer storage losses and therefore higher profits.

Consumers delight in produce of unsurpassed quality in flavor, full-spectrum nutrition, and extended keeping qualities, while comforted by the fact that no harmful chemicals were used in production. Humans and animals need a broader range of nutrients than do plants for optimal health. Therefore, adding a few elements, like the typical N-P-K, may improve apparent plant health while falling short of producing well-rounded nutrition for consumers. Broad-spectrum plant nutrition may also help the plant to produce a wider range of flavor compounds which may result in award-winning produce.

Finally, with conscientious organic production systems the environment is spared the consequences of toxic chemical production methods—water contamination, soil degradation and erosion, air pollution. Instead, Our World is refreshed by wholesome products and thoughtful practices.

What can the growing of Nutrient-RichTM foods mean for Hawaii? We can improve food sustainability while improving the health of our people and caretaking the aina. We can set quality standards for the world while creating a clear marketing edge for our agricultural products. Nutrient-RichTM demonstration farms will educate all sectors of the populace, and encourage agri-tourism and eco-tourism.

For more information on Nutrient-RichTM food production, soil/plant testing and sustainable production practices contact:
Dr. Jana Bogs (located on the Big Island of Hawaii)

Vision for Sustainable Agriculture

The focus of my research is “Creating Health from the Soil Up”.

Sustainable agriculture encompasses many aspects of raising food, fiber and fuel products. We must care take our soils, water and air while monitoring impacts of methods of production on agricultural workers and consumers. Ideally, we as a global community should be able to produce high quality, abundant agricultural products which enable humans and animals to thrive from generation to generation without damaging our environment. I felt compelled to study the problems in detail in a university setting and build on the work of other researchers in discovering solutions. Research done with appropriate controls and approved methodology is important for broad acceptance.

My research focuses on bridging an understanding from soil health, through plant health to animal and human health. I have been encouraged by various professors and agriculture professionals around our country and the globe who are excited about my research of comparing sustainable organic/biological cultivation systems to conventional systems and testing the effects in humans. My aim is to highlight differences that production management systems have on produce quality, emphasizing nutritional differences and direct effects on human metabolism.

For example, field observations and pilot data suggest that human blood glucose responses differ between fruits of the same cultivar grown under these different methods. It is reported that diabetics can eat high quality, biologically-produced fruit without a large glycemic fluctuation, yet the same cultivar conventionally grown causes a spike in blood glucose. What makes these observations even more intriguing is that the biologically-produced fruits typically have a higher percentage of sugars than the conventional counterparts. In addition, the biologically-produced fruits are reported to taste better and have a much longer shelf life.

The implications of this research are vast. The underlying principles can be applied to any crop.

The roadmap to sustainability starts with soil health, which implies balanced, full-spectrum minerals, active microbial and earthworm populations, and high organic matter content. Some attributes of healthy soil are:

  • Healthy soil supports healthy plant growth. An ideal microbial population helps make nutrients available to the plants.
  • Microbes “glue” soil particles together which decreases erosion and toxic run-off, decreases needed inputs, decreases costs, and saves our top soil. The producers will have good land to pass on to their heirs.
  • Selected microbes trap nitrogen from air which decreases nitrogen inputs, decreases costs, and decreases pollution.
  • Microbial activity keeps the soil temperature more constant (warmer in winter, cooler in summer) which equates to longer growing seasons. More stable ground temperatures may also influence the stability of the air temperature over the land. This may equate to less extreme weather patterns, which would bring better farming and living conditions. Currently, due to extreme weather patterns, some producers are feeling forced to expend large sums of money for greenhouses to protect their crops.
  • Selected microbes clean up toxic conditions, such as “chemically-burned” fields.
  • Microbes and earthworms recycle nutrients in the soil and improve soil tilth.
  • Beneficial microbes and soil organic matter help modulate soil moisture content allowing crops to better withstand fluctuations in moisture.

Moving on to plant health—

Through superior farming practices and wise choices of cultivars, some producers have been able to produce abundant, award-winning crops without harmful chemicals. These truly healthy crops exhibit ideal tissue pH levels, soluble solids concentrations, and mineral balances, along with low nitrates, ammonia, free amino acids and reducing sugars. Fortunately, technology has provided producers with affordable, easy-to-use tools and tests for monitoring soil and plant health. When superior plant health is achieved, then:

  • Insects are less attracted to the plants, so fewer pesticides are needed. This equates to less expense, decreased crop losses, decreased environmental pollution (air, water, soil), and fewer health risks for agricultural workers. Pesticide-free produce may also bring premium prices.
  • Plants are more disease and pest resistant, so fewer sprays will be needed. Again, less expense, decreased crop losses, decreased pollution, and fewer health risks, along with possible premiums.
  • Plants may realize their genetic potential with increased yields (increased profits) and higher quality produce (which brings premiums for the producers, sometimes huge premiums).

Quality produce has:

  • High antioxidant and nutrient density which makes it healthful and satisfying.
  • An exceptionally long shelf life which decreases losses for producers, packers, shippers, and consumers.
  • Superior taste and sensory appeal, which increases consumer demand and, again, brings premium prices.
  • A proud producer who feels good about what he does for the world as he leans against his well-padded wallet. 😉

High quality feedstuffs for animals equate to:

  • Healthier, happier animals resulting in decreased need for medication and decreased losses.
  • Increased production and profits.
  • Healthier animal food products for consumers.

Consumer benefits:

  • Improved food flavor and satisfaction.
  • Better-tasting produce may increase consumption of fruits and vegetables, which may in turn equate to better health.
  • Decreased levels of harmful agricultural chemicals means decreased toxins in food and the environment.
  • Longer shelf life leading to decreased losses after purchasing foods.
  • Full-spectrum nutrition equates to better health. This decreases healthcare costs while increasing human productivity and quality of life.

I see this as a win-win-win-win situation—for producers, animals, human consumers, and the environment. Already, in several parts of the world, some producers are “nutrition farming” and contracting with grocery stores to market their superior products to grateful consumers.

Plans for the future include:

  • expansion of on-farm and university-associated research
  • labeling program for “Nutrient-Rich” foods that have met high standards of quality including nutrient content, sensory perception parameters, shelf-life values and freedom from toxic contaminants
  • establishment of a model farm for educational purposes
  • commercial production of nutrient-rich foods
  • marketing and distribution of these high quality foods
  • involvement with industry and governmental leaders in promoting nutrient-dense sustainable agriculture

My vision is that more educators will share vital crop-improvement information in an effective manner to many producers, who will in turn supply improved nutrition within a sustainable context, making a positive impact on the health of a multitude of people and animals.

For a Healthier World, Jana D. Bogs, PhD

For more information on soil/plant testing and sustainable production practices contact:

Dr. Jana Bogs (located on the Big Island of Hawaii)

What Is Nutrient-Rich(TM) Produce?

Problem: Scientific studies show the nutrient density of fruits and vegetables has significantly decreased since 1940, with nutrient losses as high as 81%.

Solution: Grow and consume Nutrient-RichTM produce. Think of the possibilities! What if one could select and grow a variety of food plants with genetics that produce maximum nutrition, such as vitamins, minerals and antioxidants? Then, what if one could give these plants everything they need to be able to express their genetic potentials? Wow! We could have some truly great food!

Fortunately, this work is beginning to be done. Some produce is being selected on the basis of phytonutrient density. And, yes, we have the technology to test for what the plants need to help them produce optimally. The resulting plants produce huge yields of wonderful tasting, Nutrient-RichTM food. Beyond that, some people have noticed that the produce has an incredibly long shelf life. Also, this is all accomplished in a very environmentally-friendly way.

Now let’s take this produce (which tastes so good that children select it over junk food) and feed it to humans. What are the possibilities? We start with full-spectrum mineral nutrition. Not just the minerals you read about on One-A-Day® and Centrum® bottles, but also many trace elements such as vanadium and strontium—elements often overlooked, but important for optimal health. Vitamin and antioxidant content is also higher in Nutrient-RichTM foods. There are many components to food—thousands of phytonutrients—many of which act as antioxidants, or perform other functions in the body such as assisting with cellular communication. The production of healthful and flavorful food compounds is maximized by the careful process of growing Nutrient-RichTM foods.

One interesting phenomenon shown in field reports and preliminary data is a difference in blood glucose response to fruits grown under the varying cultivation techniques. The fruits from the nutrient-balanced system showed a much flatter glucose response curve than the same cultivar of conventional fruits, which displayed the typical rapid glucose spiking and subsequent fall to a below-baseline hypoglycemic reading. The implications are especially important for people with diabetes and weight problems. One long-time researcher in the field feels that 70% of diseases could be prevented by regular consumption of nutrient-balanced foods.

This is an emerging field, ripe with possibilities! However, the research has only just begun. Funding of detailed, controlled research is needed to move Nutrient-RichTM foods forward into the mainstream so that millions of people and our environment will benefit.

For more information on Nutrient-RichTM foods contact:

Jana Bogs, DN, PhD (located on the Big Island of Hawaii)

Can Nutrient-Rich Foods Influence Weight Loss?

Aloha!

I have been interested in health and fitness since I was young, so I decided to become a nutritionist. After working in that field for a while, I realized that our foods are not as nutritious as they once were (there are several scientific studies proving this). Always being one to optimize, I decided to “go back to the dirt” and learn how to “create health from the soil up”. My thought is–“Perfect Soil, Perfect Food, Perfect Health”. I term my research “Going Beyond Organic to Nutrient-Rich”.

How does this relate to weight loss? My theory is that if the body is ideally nourished, it will be able to function optimally. We will feel great and not crave excessive food because we are nourished!

Riding the Next Wave in the Nutrition Marketplace

Every nutritional products company needs truly innovative products that make real differences in people’s lives. Nutrient-Rich Foods are what will take nutrition to the next level for improving human health and longevity.

Agricultural practices have resulted in a decrease of nutrient density in foods. There has also been a concomitant increase in toxic chemical content, not only from agricultural chemicals, but also from poor plant metabolism which may result in harmful constituents such as mycotoxins. As a clinical nutritionist I became keenly aware of these problems. This ignited my passion to “create health from the soil up”. To accomplish this I delved into how soil science, horticulture, and food science affect human and animal nutrition. I am well educated in and out of universities. I was spurred to get a PhD in Horticulture and Food Science & Safety to become a research scientist and consultant. I explore the cutting edge of what is possible in nutrition, for example, examining the differences in blood glucose response from fruits grown under varying cultivation systems. Optimal cultivation systems produce healthy plants which produce healthy humans and animals.

I focus on techniques which help plants to fully express their genetic capacity. Careful growing practices which allow for full genetic expression may result in production of plant tissue compounds with extraordinary human health benefits. I term this “Going Beyond Organic to Nutrient-Rich”. Nutrients which are “life-complexed” by plants may be better utilized at the cellular level. For example, mined calcium products may contribute to calcification of soft tissue—aging(!), whereas calcium complexed through plant metabolism may be properly utilized by the body. Furthermore, a larger percentage of the nutrients in plants grown in optimally-balanced soil versus poorly-balanced soil may be incorporated into body tissue as opposed to being excreted.

Beyond the resulting full-spectrum, balanced nutrition, additional benefits include improved flavor and greatly extended shelf life. With proper growing techniques, plant pest and disease pressure are naturally decreased without the use of toxic chemicals, which then results in a cleaner environment. So it is truly a win-win-win-win situation for all concerned—the food producer, the marketer, the consumer and the environment. I believe it is possible for our world to sustainably produce high quality food which supports all life physically, mentally, emotionally and spiritually.

With the advent of the continually growing market awareness of the value of organic nutritional products, the time has come for the next step—“Beyond Organic” foods and supplements. Some farmers understand how to grow “Beyond Organic” foods, but they need a better marketing system. I will enjoy working to procure these authentic “Beyond Organic” ingredients and, together with a team, perform analytical and clinical trials to further establish their efficacy. We will then use these superior ingredients to create supreme quality, nutrient-rich products with which we will create the next wave in the nutrition world marketplace. My broad background in agriculture and nutrition, including sales, marketing, clinical work, and R&D have given me the expertise and connections to make this happen. I still need a great team and funding to make it happen. If you, or some people you know, are interested in being part of this exciting ride, I look forward to speaking with you on how we may work together.

Aloha,

Jana Bogs, PhD