WHILE there are always those in the farming community who dismiss the idea of organic farming or look on with disdain there are many who have found niche markets and enjoy growing crops unassisted . It ’ s not for everybody and that ’ s just as well in order that growers can match supply with demand .

Mike Stringer of High Callis Wold situated up above Bishop Wilton farms around 1100 acres with the majority rented from Halifax Estates . The farm converted to organic farming for livestock and half the arable acreage in 1999 after Mike had returned home from college in 1996 where he gained his MSc in mechanical engineering . Today half of the farm is run on conventional lines and the other half is organically farmed .

‘ In 1999 the cereals prices were on the floor and although I ’ d only initially thought of going organic on livestock I began to realise there was a healthy demand for

organic cereals . These days we have a foot in both camps partly because some arable land is further away and on slightly more challenging land that needs help . I enjoy growing both ways although I have to say I enjoy organic more .’

‘ I ’ ve learned a lot by growing organic crops and I ’ ve been able to put that knowledge to good use when growing conventionally because by paring back on how you had previously assisted the crop you actually gain a valuable insight into what your crop can do .’

‘ The yield of an organic crop is about half or less than half on a conventional crop that yields 3.5 to 4 tonnes per acre . Growing 2 tonnes per acre on organic land is a good yield and while that might strike fear into some you don ’ t have the added cost of inputs and that makes it cheaper to grow . A poorer crop on organic wheat or barley isn ’ t quite the disaster as on conventional farming . You spend a lot of time preparing

and growing a conventional crop by adding inputs and you can ’ t afford for it to fail . Once you ’ re on that rollercoaster you ’ re kind of stuck until harvest . You don ’ t want it to fail so you keep pumping and priming which inevitably means greater spend .’

‘ I ’ d possibly go completely organic but it ’ s a bit of a gamble because then the rubbish can build up . We have our own flour mill and make branded porridge oats , plain flour , strong white and strong brown flour and wholemeal flour all under the name J . Stringer & Sons which dates back to my grandfather as I am the third generation to farm here with my wife Kate .’

‘ We started retailing the flour and porridge oats at farmers markets . My mum and dad Christine and Mark would stand at a number of them but we ’ ve streamlined our sales by concentrating on farm shops . We supply Fodder at the Great Yorkshire Showground and many other smaller farm shops around the county .’

Conservation and care for the environment are important to Mike while at the same time running a commercial and profitable enterprise .

‘ We ’ ve recently started on a new stewardship scheme . Our previous scheme came to its end and we had 11 months without being involved in one until we were happy with going back in . We enjoy the challenge of preserving and improving the flora and fauna .’ Conventional cropping includes winter wheat , barley , oats and oilseed rape on land that varies from lightish chalk at Millington to heavier land at Acklam . Organic cropping is wheat , oats , oilseed rape , rye , beans and spring barley .

‘ Our oats tend to end up at Morning Foods and farmers buy cereals from us for their dairy cow feed . The beans are grown for human consumption .’

Livestock across the farm is cattle and sheep . The cattle are a combination of suckler herd and bought in animals .