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The soil improver: transforming forestry slash with biochar

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Kev Dowman tells Paula Sharp why we should be producing biochar on a commercial scale. He says it is an investment for our future, specifically the future of New Zealand’s land quality and how we can contain carbon.
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Globally, there is scientific investment going into producing biochar, an activated type of charcoal, because of its environmental upside. And the upside is potentially massive. Biochar has the ability to hold carbon in the soil for thousands of years and simultaneously increase land fertility. Kevin Dowman is passionate for New Zealand to play a big part in this movement.

Kev is tapping into his experience and knowledge of logging and logging practices (milling wood, farming, and commercial waste products) to create biochar for domestic and commercial use. The process involves wood (or woodchip, garden waste, cardboard, or bones) heated to around 500oC with limited oxygen until it forms a charcoal, then dousing it with liquid, thereby activating the charcoal and creating biochar.

Biochar stabilises carbon (carbon sequestration). It is about 70 percent carbon, the remaining 30 percent is a composite of nitrogen, hydrogen, and oxygen. Biochar is so porous it can interact with its surroundings. Research has proven that using biochar to increase soil carbon also increases soil pH and biodiversity, soil water retention and water quality improve, crop yield doubles, land fertility increases, there is less land erosion, microbials are more active (less disease), livestock health improves (therefore human health improves), and climate mitigation is in play. Biochar is so efficient at storing carbon (in a world where we are looking to cut greenhouse gases (GHG)), that it is being hailed as ‘black gold’ by product developers and innovators around the world.

Why is Kev so keen on biochar?

Kev converted to biochar from the other side. When he was 10 years old, Kev started skipping school to go logging with his father. By 14 he’d all but quit school to be a logger. By 19 he was helping to clear farms of their forestry before joining Kinleith Pulp and Paper Mill in Tokoroa in charge of his own logging gang.

In those days, logging was a hugely lucrative business with whole native forests being cleared and planted in pine, then cleared again. Kev worked the length and breadth of New Zealand, he saw the change from under-scrubbing (slashing the undergrowth) with machetes before felling trees with axes and a (singular) chainsaw, to the use of a version of agent orange (245T) to kill off the scrub before the trees were levelled with machinery. (He has memories of his crew working as the chemical was dropped, their clothes and vehicles covered in its residue. “We were told it was safe, they were using this type of thing in the Vietnam war.”).

Fast forward to 2019, and things ‘weren’t quite right’ with his health. Kev was on his way to the doctor but got delayed by school students protesting against climate change. ‘We have 12 years left’ [to stop climate change] was the message he heard. Kev didn’t know if he had 12 years left. But he wanted a solution for these young people. Kev is a father, a grandfather, a man who has worked (and damaged) the land and a man who deeply loves the land. And he is not one to shy away from a challenge. In that moment he decided; ‘I’ve got to do something to change this. These kids need a future.’

Kev is an intelligent and articulate man who never went to university. His white hair and tanned face speak of decades outside. Self-educated on biochar, today he has a high level of technical knowledge on the subject. To meet him, he is more than ‘a man who can’, he is ‘a man who does.’

Kev’s thought process kept coming back to ‘nature knows how to do this’. His bright blue eyes sparkle as he explains; “Nature, by way of photosynthesis, converts carbon gases into solid carbon (plants and trees). As they grow, they are a natural carbon store. (A tree or plant is considered carbon neutral when it reaches maturity.) The gas converted in this process is now stored within the tree as wood and plant fibre. Carbon remains in this state until it begins to breakdown, by natural or other means. Insects, decay, burning, and weathering, all break down the carbon and release the gases back into the atmosphere.”

Unless it is stabilised. “Over billions of years carbon has been formed into a solid state, then trapped under ground, in the sea, lakes, swamps, bogs, and even in permafrost, in the form of coal, oil, natural gas and peat. In short, nature takes carbon from the air and puts it in the ground.

“It is well known that wood burned in a non-oxygen environment produces charcoal. Once activated, charcoal is very difficult to break down and carbon in this form can be stored for thousands of years.”

Kev’s solution

Was simple, if we take it out, we help put it back. Five years on and many proto-types of biochar furnaces (the Tin Man, the Jolly Rodger, the Kon-Tiki, and the Retort Kiln), Kev has built his own energy and time-efficient kiln in order to make biochar for domestic use (copyright pending). With investment, it is something that could also be upscaled for commercial use. Kev uses a variety of techniques for different materials in order to create biochar, but at the moment, he recommends the bucket style Kon-Tiki for domestic use. His advice to the home gardener is; “No matter what system; Retort, Kon-Tiki, Pit, or other, the drier the material, the better – under 20 percent moisture content is ideal. This means less energy is wasted driving out moisture, allowing for higher temperatures to be reached in the process, resulting in better char. All systems used should have a double burning ability of gases, at higher temperatures to keep down GHG.”

He knows New Zealand is an ideal country to utilise this on a large scale. There is simply a lot of waste wood (and other materials). He is not alone in this; Professor Jim Jones and his team at Massey University see the value of using slash to create biochar on a commercial scale.

As a nation we produce a lot of slash which enter the water ways – damaging bridges, making rivers dangerous, damming small water reservoirs and washing up in large quantities on our beaches as logs or smaller driftwood. Recent weather events have seen huge amounts of damage caused by slash. Moreover, vast quantities of noncommercial grade logs are left in our remote forests, out of (public) sight, out of (the industry’s) mind. This wood currently has no commercial value, but could be a resource for biochar.

Future potential

Kev sees a future where slash or logging refuse is used as fuel for biochar, to harness CO2 as a resource for land quality. Low-grade waste logs could be made into biochar on location to replenish the soil, creating forest fertility.

Globally, historic over-farming, monoculture, and chemical use, has meant our soil is lacking in available micro- and macronutrients. Kev and other experts know biochar, mixed with organic matter, can alter this. Instead of nitrogen leaching below the plant root zone, biochar holds nitrate/nitrogen in place. Biochar increases the cations (positively charged ions within the soil) and anions (negatively charged ions). Higher levels of cations provide potassium, ammonium, magnesium, calcium, zinc, manganese, iron and copper to the plant. Anions allow for higher amounts of nitrate, phosphate, sulphate, borate, and molybdate. When biochar is present, plants perform and absorb to a higher standard.

Biochar in our waterways could act as natural carbon filters, key to New Zealand being able to clean up its lakes, rivers and streams.

Research is also proving biochar as a feed additive could reduce methane production in the cow’s rumen. This benefit to our meat and dairy industry could be vast. In 2025, He Waka Eke Noa, the Primary Sector Climate Action Partnership plans to implement taxes on farmed animal’s methane and CO2 emissions. This tax will be the farmer’s responsibility (and therefore passed onto the consumer). Instead of taxing emissions in this way, perhaps He Waka Eke Noa, could support farmers to change their methane and CO2 levels at ‘grass roots’? Independently, and as a collective, farmers given this information and access to biochar or biochar furnaces could be incentivised to change their farming practices, producing fewer animal gases. Australian farmer, Doug Pow, found (and published) that by adding biochar to feed, livestock showed improved nutritional intake therefore increased milk production, and less odour and gas. As an aside, Kevin also questions whether our bee population is being ‘carbon starved’, that by introducing biochar into our pastures our bees would thrive at a higher level.

Biochar is not new to the world. Evidence of its use has been found in the Amazon between 500-9000 years BP (before present) to make arid soil fertile. In 2010, scientists James Hansen and James Lovelock started working with biochar for carbon dioxide removal. Many countries are exploring ways of eliminating or storing carbon. In New Zealand, Manaaki Whenua – Landcare Research, has benchmarked and monitored soil carbon in 275 of its 500 on-farm sites (to June 2022). They are well aware of our carbon resources.

Is biochar part of the answer?

In 2023, the Wall Street Journal writes that large companies around the world are offsetting their carbon emissions with carbon credits and by buying into biochar and biochar products. In 2018, Fonterra Nelson transitioned from using coal to burning wood in a process called ‘co-firing’ to power its premises. Kev suggests it would be a small step to create biochar in the process. Fonterra, will you lead the way?

Should New Zealand be refocusing its CO2 gaze on options like biochar in order to validate its green credentials? Kev Dowman certainly thinks so.

Further information

Garden Biochar Production

Making biochar, by Living Web Farms.
A six-part series recommended by Kev Dowman.
youtube.com/watch?v=svNg5w7WY0k How to make a Retort Kiln youtube.com/watch?v=PxrsBQDBQOk

How to make a Kon-Tiki Kiln
youtube.com/watch?v=1o0QqePtNM4

New Zealand Biochar Research Centre
massey.ac.nz/about/colleges-schools-and-institutes/ college-of-sciences/our-research/research-projectsand-groups/new-zealand-biochar-research-centre/

Paula Sharp is a Nutritional Therapist based in the Bay of Plenty. She is interested in organic food production and how quality food creates quality health. She recently attended a biochar workshop hosted by Kev Dowman and was inspired by his findings on natural soil enhancement.

Biochar

Submitted by Dylan Graves with permission from BNNZ.

What is biochar?

Biochar is produced by heating biomass in an oxygen-free or air-limited environment, called pyrolysis. If used as a soil amendment it will have biology added to it before application. Yes, it is similar to charcoal, but not the same.

Biochar’s key attributes and benefits

  • Biochar is a stable form of carbon derived from biomass. The chemical carbon bonds are very resistant to breakdown through biological processes.
  • It’s very long lived: Pyrogenic carbon in fertile grassland soils has been dated to over 7,000 years in the US Midwest, and 12-14,000 years in Russia.
  • It has a microscopic pore structure which provides immense internal surface area and optimum habitat for soil microbiota. This porosity makes biochar an ideal amendment for increasing aeration and water retention of soils.
  • Biochar has a high cation exchange capacity, which gives it superior adsorption qualities and provides the ability to bind and retain dissolved nutrients. The soil microbiota can use them and make them available to plant roots.

How is biochar produced?

Traditional charcoal production methods, such as smouldering in earth mounds or beehive kilns, are typically slow, polluting, and inefficient. Because of the lower temperatures in these processes, the charcoal produced has a high level of hydrocarbons remaining and is less suitable for many of the applications appropriate to biochar. It is also less long-lived and will degrade or decompose in soil.

An internet search will generate multiple methods for creating biochar at whichever scale suits you. Purposed incinerators, open air-drums, or small-scale kilns are available for household or farm-scale biochar production.

Commercial reactors produce syngas, industrial heat/ power, biochar; and potentially a range of condensates (pyroligneous acids, oils, and tars).

Things we could be doing with biochar in NZ:

  • Turn virtually any organic material ‘waste’ into a useful product.
  • Improve the fertility, aeration and water retention of our pasture and arable soils.
  • Reduce the emissions of CO2, N2O, NH4+ and CH4 from agricultural soils.
  • Reduce nutrient leaching into our waterways. Biochar can be used in soil or to filter water.
  • After it is saturated with nutrients it can then be used as a soil amendment – the burden becomes a benefit.
  • Carbon sequestration – short rotation crops could be converted to stable carbon.
  • Other applications include animal feed supplements, bedding, manure management, effluent treatment, building materials, and more.

Standards and carbon sequestration eligibility

One of the primary drivers for economic production of biochar is likely to be the price of carbon credits, either through a government-operated cap and trade system like the NZ Emissions Trading Scheme, or via a voluntary market such as Puro.earth. In order for this value to be properly attributed, quantification of the carbon stored in biochar needs to be robust and verifiable and must take into account the complete lifecycle analysis (LCA) of production and application, along with reliable models of its longevity in the environment.

Modern pyrolysis plants as well as certain types of farm-scale methods such as flame cap pyrolysis systems can produce biochar in an energy efficient way.

European Biochar Certificate

The European Biochar Certificate (european-biochar.org) is a voluntary industry standard in Europe. In Switzerland, however, it is obligatory for all biochar sold for use in agriculture.

IBI Standards

The IBI Biochar Certification Program is a voluntary scheme administered by the International Biochar Initiative (IBI) to provide certification of biochar products (biochar-international.org)

The Biochar Network New Zealand Inc. (BNNZ)

Biochar Network of New Zealand (BNNZ) is an incorporated society constituted in 2019 with a mission to promote widespread acceptance of biochar. BNNZ has members with a high degree of practical knowledge who are passionate about biochar and its benefits. Join BNNZ at biochar.net.nz.

The winners of the OrganicNZ Awards 2023

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Congratulations to the OrganicNZ Awards 2023 Winners

We are delighted to announce the winners in the Peoples’ Choice, Hua Parakore, and Peer-Reviewed categories for the OrganicNZ Awards 2023.

Community Garden of the Year – presented by Chantal Organics

Aunty’s Garden, Waipatu Marae, Hawke’s Bay

Laurie Foon, Deputy Mayor (left), and Kristen Capaccio, Chantal Organics (right), present the award to Arohanui Lawrence, Aunty’s Garden (middle)

Farmers’ Market of the Year – presented by Farmlands

Waikato Farmers’ Market

Laurie Foon, Deputy Mayor (left), and Gaz Ingram, Farmlands (right), present the award to Jen Wilkinson, Waikato Farmers’ Markets (middle)

Non-food Product of the Year – presented by OANZ

Miraculous Facial Oil, Linden Leaves

Laurie Foon, Deputy Mayor (left), and Tiffany Tompkins, OANZ (right), present the award to Nikkie Rich, Linden Leaves (middle)

Beverage of the Year – presented by Fonterra Organic

Otis Oat Milk – the Organic One, Otis Oat Milk

Laurie Foon, Deputy Mayor (left), and Andrew Henderson, Fonterra Organic (right), present the award to Chris Wilkie, Otis Oat Milk (middle)

Food of the Year – presented by Countdown

Salt & Vinegar Pea Chips, Ceres Organics

Laurie Foon, Deputy Mayor (left) presents the award to Noel Josephson, Ceres Organics (right)

Hua Parakore Award – presented by Te Waka Kai Ora

Papawhakaritorito Charitable Trust

Papatūānuku Kōkiri Marae

Geneva Hildreth, chair (left), and Pounamu Skelton, kaiwhakahaere (right) of Te Waka Kai Ora

Emerging Leader of the Year – presented by TranzAlpine Honey

Brittany Stembridge, TomTit Farm

Kate Walmsley, Kaicycle (left), and Yuriy Soshnikov, TranzAlpine Honey (right), present the award to Brittany Stembridge, TomTit Farm (middle)

Brand of the Year – presented by the Soil and Health Assn. NZ

TranzAlpine Honey

Kate Walmsley, Kaicycle (left), and Marion Wood, Soil and Health Association NZ (right), present the award to Yuriy Soshnikov, TranzAlpine Honey (middle)

Organic Regenerative Farmer of the Year – presented by Biolchim

Jenny Lux

Kate Walmsley, Kaicycle (left), and Steve Cully, Biolchim (right), present the award to Jenny Lux, Lux Organics (middle)

About the judges

Philippa Jamieson is the former editor of OrganicNZ magazine and an Honorary Life Member of the Soil & Health Association.

Geneva Hildreth is Co-Chair of Te Waka Kai Ora and a former chair of Te Tai Tokerau Organic Producers.

Allan Richardson is a west Otago organic sheep and beef farmer and current OANZ board member.

Cleo Te Kiri is a BioGro board member and is the Dairy Business Manager Organics at Pamu (Landcorp).

Chris Morrison is the chair of OANZ and has made numerous business and voluntary contributions to the world of organics in Aotearoa.

About the awards

The OrganicNZ Awards are presented by OrganicNZ magazine as part of annual Organic Week celebrations.

Organic Week is an annual celebration, held 1 – 7 May this year, organised by The Soil & Health Association of New Zealand and Organics Aotearoa New Zealand.

Organic Week is sponsored by Countdown, Biolchim New Zealand, Farmlands, AsureQuality, Kokako Coffee, Chantal Organics, TranzAlpine Honey, Pernergetic New Zealand, Waihi Bush and the Open Polytechnic.

Three peer-reviewed awards were decided by a group of judges. These categories are: Organic Regenerative Farmer of the Year, Emerging Organic Leader of the Year, and Organic Brand of the Year.

Five Peoples’ Choice awards were decided by public vote. These categories are: Organic Food Product of the Year, Organic Beverage of the Year, Organic Non-Food Product of the Year, Community Garden of the Year, and Farmers’ Market of the Year.

Valuing family health from Waihi Bush Organic Farm

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With over 30 years in the industry, the creation of the long-established brand “Waihi Bush Organic Farm” came from humble beginnings: the business was born from a desire to find solution to a family health problem rather than from desire to get rich.

The owner & founder David Musgrave’s youngest son Oliver developed eczema, which first appeared in the creases on the insides of his elbows and became so itchy that he would scratch himself day and night to the point of bleeding. Most nights he would spend lying on David’s stomach while he gently scratched the itches to help him get to sleep. They tried unsuccessfully to stop the itch using various medications and natural creams.

An acquaintance of David’s who was importing Canadian flax seed oil gave him a bottle of oil and suggested giving it to Oliver. Within days of first taking the flax oil, there was an improvement. An itch-free week went by and suddenly, life had become hugely different for all the family. David then set out to research the science behind the effects of flax seed oil on health and how to produce and maintain the quality of the delicate oil. David started pressing flax seed oil at Waihi Bush Organic Farm in 1994, using a tiny press that made about 30 litres a day, with imported technology to protect the delicate oil from damage during manufacture.  David went on to feature on the Country Calendar programme in 2006. Oliver is now 30+ and there can be no doubt about the role flax seed oil has played in restoring and preserving his quality of life.

Waihi Bush was originally settled by David Musgrave’s family in the 1870s when the Woodbury area was a significant source of native timber. Fortunately, 15 ha of virgin native bush were retained on the property and this is now the only remaining example left on the Canterbury Plains. It includes many magnificent totara, matai and kahikatea over 1000 years old, several over 8 metres in girth. With help from their Jack Russell terrier – Pippin, they have managed to get pests like possums, feral cats, rats and ferrets down to very low levels, which are reflected in high levels of native birds like kereru (native pigeon) bellbirds, fantails and grey warblers.

The bush has been permanently protected by a Queen Elizabeth II Trust covenant since

Waihi Bush Organic Farm became Bio-Gro Certified Organic in 1988 and the first flaxseed crop was grown there in 1994. Seed-eating birds love flaxseed, so with all the trees on Waihi Bush, bird predation has always been a problem. This first crop should have produced about 100 tonnes of seed, but a long spell of bad weather when the harvest was about to start, meant that the birds ate all but five tonnes.

By 2002 the 100-year-old stable building on the farm, which housed the operation was bulging at the seams. The whole operation was moved into larger premises in Kennedy Street, Geraldine and the company name was changed to Functional  Whole Foods New Zealand Ltd.  Maintaining the Waihi Bush Organic Farm brand for all of its organic health food products.

Skip forward 21 years and the company still has a strong culture of research and development, with emphasis on developing customised blends, based on a sound understanding of the current nutritional science.  Constantly bringing innovation to the it’s ranges driven by passion and integrity.

Waihi Bush Organic Farm still prides itself on producing great tasting flaxseed oil and loves the chance to prove to people that taking healthy oils is very easy if they know how.

in 2016 In line with the current thought that you are what you eat, Waihi bush organic farm introduced their gourmet range for people who are looking for healthy whole food and oils.  Products that are easy to use in anyone’s pantry but will offer a source of nutrition and nourishment.  This saw the introduction of Pumpkin & Chia seed oils and them souring an ethically harvested organic Coconut oil.

The introduction of new products didn’t stop there, With the rules around hemp changing, Waihi Bush Organic Farm now contract growers to grow organic hemp seed.  Before that they had been importing from Canada but now NZ grown hemp seed oil sits proudly in the Kiwi made organic product range.

The by-product of the oil pressing process is pressed cake which is milled into the Flour. High in protein and nutrients its versatile to use in both cooking and baking.  From making crackers, cakes to thickening a winter stew the flours replace traditional flours and add taste and goodness to a diet. The are bake stable to high temperatures. It is used in many manufacturing processes throughout New Zealand.

It doesn’t stop there.  The organic animal range “For the Love of Animals” ensures out pets and animals also get the benefits of flaxseed oil and it’s by-product.  Many tonnes of organic pellets go into the organic farming sector each year.

How Waihi Bush Organic Farm conducts business is as import to them as the products. Their procurement protocol requires all ingredients to be sourced with NZ where possible from reputable and approved suppliers.  Contracts are given to NZ organic farmers for growing flax seed and premiums paid to them over and above prices that can be paid for imported seed.  They stand by the following philosophy.

Our business philosophy is a set of beliefs and principles that we as a company strive towards. It is essentially our truth, and drives our attitude and behaviour and drives our company’s’ blueprint and purpose.

From humble beginnings, our business was born from a desire to find a solution to a family health problem rather than from a desire to get rich.

We believe that everyone deserves good health – that you are in charge of your own health and that most people could feel healthy and happy if they choose to change the way they live.

We make our products with health in mind, and we subscribe to the following values: –

  • We support local growers and businesses
  • We believe in organic food production systems and natural products, and that chemical toxins foreign to our body are not conducive to good health
  • We support fair trade, sustainability and ethical practices
  • Our customers are at the heart of every decision we make. We strive to exceed their expectations, and we make no compromise when it comes to producing the best product we are capable of for our customer. We won’t consider compromises such as fillers, flavours, trends or price. However, we do try and create affordable result-driven health food options, without big-ticket price tags
  • In this busy, fast-paced world, we focus on building long-term relationships both within our team and with our suppliers and customers. These relationships are built on honesty, authenticity, transparency and genuine intent. Our aspiration is that every interaction we make is a win-win for both parties
  • We are an open-minded business, always willing to consider new ideas and continually embrace new science and research, to focus on innovation and create functional products to enhance our customers’ health

The true value of a cup of coffee

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You know the drill – you wake up bleary eyed, hit the snooze button a couple of times, and finally reach for the coffee – the liquid gold, the life source, the key to our ability to function. 

It sounds dramatic (and maybe it is a bit), but according to the latest Coffee Market Report by ICO, world coffee consumption increased by 4.2% to 175.6 million 60kg bags in the 2021/2022 coffee year. That is A LOT of coffee, and the demand continues to grow. 

Sacks of green beans (above) and roasted coffee (below) at the Kōkako roastery in Maungawhau, Mount Eden. Photo credit: Claire Mossong


On the flip side, green bean (unroasted coffee) exports are down in all major producing regions. Global exports in February 2023 totalled 7.94 million 60kg bags; down 20.23% from February 2022. Partly this is due to ongoing pandemic-induced freight issues – the other issue is a change in weather patterns. Extreme temperatures, floods, droughts, soil erosion and crop disease are affecting harvests with worldwide coffee production down 1.4% in the year 2021/2022. Climate change strikes again. 

To see how the world is changing, all you need to do is look in your own backyard. So far 2023 has brought Aotearoa floods, a devastating cyclone and now tornados. The climate crisis is well and truly upon us. 

Organics is climate action and choosing organic coffee that is grown with holistic, regenerative principles which promote the health of the soil as well as the workers is key – not just for combating climate change, but for ongoing coffee production. 

Kōkako Organic Coffee Roasters have been championing organics since their inception in 2001, becoming officially certified by BioGro NZ in 2007 (They’re also a proud sponsor of Organic Week). As well as being certified organic, they’re also certified Fairtrade – and this dual certification continues to have a positive impact on both the environment and the wellbeing of the producers. 

Kōkako MD, Mike Murphy with Daniel Kinne from HOAC (Highlands Organic Agricultural Cooperative) in Papua New Guinea. Photo credit: Josh Griggs.

All certified Fairtrade cooperatives that Kōkako purchases from must meet the Fairtrade standards. This means producers must take action to:

  • Adapt to climate change
  • Reduce greenhouse gases and increase carbon sequestration
  • Avoid deforestation and protect forests
  • Tackle soil erosion and increase soil fertility
  • Reduce water wastage 

Since it’s become clear that climate adaptation is now as important as climate change mitigation, the Fairtrade team are working on the ground with farmers to educate them on ways they can ensure business continuity and resilience. This includes maintaining coffee farms under forest canopies, which creates a microclimate for the trees and allows filtered sunlight into plantations, not to mention protecting coffee farmers and pickers from intense sunlight. 

As plots of coffee trees on some farms come to the end of their useful life, they are able to be replaced with different coffee plant varietals that may be more climate resilient. Where these are planted, they are interspersed with other cash crops such as peanuts or banana trees and more mature canopy trees, creating a more diverse permaculture environment while also providing farmers with additional cash crops that can be harvested between coffee seasons. The nurseries that many coffee farms have created help to future-proof coffee cooperatives by ensuring that new plants are available within close proximity to existing farms.

HOAC Fairtrade coffee farmer, Sewege Moa, harvesting coffee cherries in Papua New Guinea. Photo credit: Josh Griggs

Fairtrade’s unique, two-pronged approach helps farmers become more resilient to climate change, whilst at the same time giving consumers, retailers and traders the opportunity to reduce their carbon footprint. 

All this is underpinned by the Fairtrade Climate Standard. Firstly, farmers, producers and workers can spend the Fairtrade Premium – that’s the extra money they get from sales of Fairtrade certified crops and products – and organic differentials on projects such as tree planting, irrigation, crop diversification and clean energy, which are more sustainable on a local level but also contribute to the global fight against climate change. Fairtrade farmers and workers decide for themselves how the Premium money is spent, because it is they who know best what they need to become more resilient.

A village in the Neknasi Coffee Cooperative, in the Eastern Highlands of Papua New Guinea. Photo credit: Josh Griggs.

Secondly, Fairtrade Carbon Credits – which Kōkako has held for the last 7 years, in partnership with the Gold Standard – enable farming communities in developing countries to benefit from access to carbon finance to tackle the effects of climate change. Companies that offer Fairtrade certified products, like Kōkako coffee, can purchase Fairtrade carbon credits to compensate for the emissions in that product’s supply chain. Farmers get a double benefit from Fairtrade Carbon Credits because they get a minimum price to cover the costs of setting up and running a project, and in addition they can use the Fairtrade Premium on every credit sold to invest in adaptation and mitigation.

As well as being committed to operating sustainably, Kōkako is committed to doing it transparently. Every two years, they release a publicly available sustainability report, which outlines their goals and their progress in achieving them, as well as their plans for the future. Kōkako believes that business is inextricably linked to people and the environment, and while they don’t pretend to be perfect (you can also read about what hasn’t been achieved), they prefer to bring their customers along on their journey, and hope to inspire other businesses to take action – regardless of where they’re at in their own journey. You can read their most recent report here. 

The Kōkako signature blend, Aotea – first made in 2001 and still going strong today. 

So, what is the true value of that daily cup of coffee? When you weigh up the fact that it’s grown in remote regions around the world, harvested (often by hand) and then exported globally to meet a growing demand while the supply is under increasing threat, the answer is incredibly valuable. By choosing certified organic, Fairtrade coffee – you’re choosing to support a system that puts the wellbeing of people and the planet first. And that’s something to feel good about first thing in the morning. 

Kōkako proudly supplies cafes, restaurants, and specialty grocers throughout the country. Their coffee and drinking chocolate is also available to purchase online. Last year, Kōkako launched a new dedicated grocery brand, Everybird, bringing their Fairtrade, organic coffee to over 100 supermarkets nationwide.

kokako.co.nz

Silt to soil: Rejuvenating silt organically

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The silts from recent floods are devoid of the all-important pore spaces, organic matter and microbes that make up a living soil. Charles Merfield gives practical recommendations on how to use organic processes to re-establish these and revitalise mineral-rich silt.
We hope you enjoy this free article from OrganicNZ.  Join us to access more, exclusive members-only content.

An ideal soil is 45 per cent mineral, 5 per cent organic matter and 50 per cent pore spaces occupied equally by air and water.

The relative sizes of sand, silt and clay particles. 

What is silt?

Silt, sand, and clay are terms for specific sizes of the rock particles that make up soil – see figure 1 above.

Silt is left on flatter areas after flooding because the water currents are too slow to carry sand, and clay is so small and light it stays in suspension.  Silt is also used as a general term for finer materials left behind by floods. 

The east coast of the North Island has been particularly badly affected by flooding from Cyclone Gabrielle because many of its rocks are siltstones and mudstones.  There are predominantly made of silt and clay particles, and they are highly erodible, so large amounts were carried by the floodwaters. 

Silts left behind by flooding (and also deposited by wind), is how many of Aotearoa New Zealand’s extremely fertile soils began, then vegetation built up the organic matter, biology, and structure to form soil.  While flood silt is not soil, it can be transformed into soil, often highly fertile soil.  This can take a few, or tens of years, depending on approach.

Contamination

The first thing to determine is if flood silt is contaminated with harmful materials. Most biological materials such as sewage will naturally decompose over time so in the long-term they will not be damaging.  

If it is suspected synthetic chemicals have been washed down, it is a much more complex problem and the effect will depend on the exact chemicals and their amounts.  This issue is too technical to cover here, you need expert advice.  Start by contacting your council and if you are organically certified, talk with your certifier. 

Integration

How best to deal with the silt depends on how deep it is.

 If it is less than 20 cm deep it can be dug in or cultivated into the soil below. This should bring the soil back to a form of normality quite quickly.  Experience on pasture has shown that mixing the silt with original soil improved recovery, both short and longer term.  Cultivation also destroys the interface between original soil and silt which can be a barrier to air, water and roots. 

Between 20 cm and 60 cm deep it can be cultivated in, but, doing this manually in a garden will be very challenging, and even commercially, specialised equipment, e.g., a spading machine is likely to be required.  Also, the amount of silt will be greater than the original topsoil meaning it will take longer to get back to full health. 

Beyond 60 cm the silt will have to be removed if it is causing other problems, e.g., has buried infrastructure or is killing perennial plants or trees. 

Incorporation

If the silt is not removed, then the best action is to get plants growing as quickly as possible to start the process of turning the silt into soil. 

Some perennial plants, such as kiwifruit and citrus have low tolerance of waterlogging and anaerobic soils.  For these species clearing the silt about 30 to 50 cm from around the trunks within 48 hours may be the difference between the plants living or dying.  Sadly this will have been impossible or impractical in many situations. 

Biological materials such as compost and manure and incorporated into the silt that can really kick start the soil-forming processes.  Five per cent soil organic matter can equate to 500 to 1000 tonnes of organic matter per ha, so, in this situation putting on hundreds of tonnes of compost can be justified, if at all feasible.  This will also boost the populations of soil microbes in the silt, to help its transformation into soil. 

Regeneration

While silt will have very few soil microbes and other biology in it compared with healthy soil, it is far from sterile. Soil microbes are blowing around on the wind all the time. To get soil biology amongst the silt requires living plants.

Living plants, particularly the exudates from their roots (see the article ‘Humus is dead – long live MAOM’ in OrganicNZ Nov/Dec 22), are what turns silt to soil.  Any plants are good and the more diversity of species the better.  However, there are a number issues to take into account when deciding which species to use. 

  • The seed needs to be readily available and not expensive.  This typically means pasture and arable species, i.e., cover crops. 
  • Species need to be suitable for your climate and also the time of year, i.e., don’t plant frost sensitive species in autumn / winter in cooler areas. 
  • The plants need to grow quickly.  To hold the silt together when it rains and stop it blowing around as dust in the dry.  That also means pasture, and especially annual arable species / cover crops are best. 
  • You need all three of the herbaceous (i.e., pasture and arable) functional plant groups:  grasses, legumes and forbs (‘herbs’). 
  • Grasses have fine fibrous root systems that are very good at holding onto the silt and keeping it in place.  Annual arable species such as ryecorn, triticale, and maize have deep rooting systems which will hold onto more soil and grow into the original soil to tap into its nutrients. 
  • Legumes can fix nitrogen which will be in short supply.  However, legumes need the right symbiotic bacterial to do the fixing, which may not be present in enough numbers in the silt.  It is probable that white clover, being so ubiquitous across New Zealand, may be OK.  Other species are likely to need inoculum applied with the seed.  Inoculums are species specific.  Talk with your seed supplier. 
  • Forbs are everything that is not a grass or a legume.  Put in what ever you can, especially some deeper rooting species such as chicory (perennial) and sunflowers (annual) as these can ‘punch’ through the silt into the original soil and help transport soil microbes up into the silt.  They will also help get oxygen down into the original soil as their roots die and create air channels. 
  • Annuals are generally much faster growing than perennials which is what is needed for quick establishment to protect the silt from wind and rain, but, they only grow for a few months.  Try mixing some perennials’ seed in with the annuals’ seed so once the annuals are finished the perennials can come through.  This is a form of undersowing described in the article ‘The root of the matter: Intercropping and living mulches’ in OrganicNZ Jan/Feb 23. 
  • Avoid species that don’t tolerate wet conditions, lucerne is the obvious example, as they wont like the anaerobic conditions in the silt.  Ask your seed supplier. 
  • The exact species are not critical – the really critical thing is to get the silt sown with something rather than nothing, and sooner rather than later. 
  • Having a range of species can also help provide resilience because if some species don’t do well, then others will grow to fill the gaps. 
  • Don’t delay planting too long as the top of the silt will dry out.  Drilling, if possible, would be preferable to broadcasting and rolling or raking the seed in. 
  • Silt that is smelly is likely to be anaerobic (or have toxins present) so cultivating it to introduce oxygen is likely to be required.  Seeds sown into smelly silt may die due to toxins. 
  • If using machinery, the silt will need to be dried out enough to be tractable.  It is likely the silt will be variable, from more clayey areas where the flood water was moving the slowest, to sandy areas where it was moving fast.  Tractability will thus vary as the texture (makeup) of the silt varies, – be careful or you will bog the tractor!

Once you have some plants establishing, getting a full soil nutrient (macro and micro nutrients) and pH test will be valuable, and vital for commercial operations. This is because the silt is likely to have limited amounts of plant-available nutrients, as these are tied up with soil’s organic matter – which is very limited in freshly deposited silt.  Adding organic matter will supply nutrients, or use certified organic fertilisers. 

Good luck and ngā manaakitanga. 

Dr Charles Merfield is an agroecologist and head of the Future Farming Centre, which is part of the BHU Organics Trust. This article used information from a number of sources, particularly resources compiled by www.landwise.org.nz and www.hortnz.co.nz, but have not been personally tested by Dr Merfield.

Funding the future with biodynamics

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Practitioners are convinced biodynamics is the way of the future – and are financing the research to prove it.
The content below is free to read from our May/June 2023 issue. This article is sponsored by Kete Ora Trust.

The practice of biodynamics runs deep in Aotearoa. Almost 100 years ago, the ideas expressed by Rudolf Steiner were adopted by a farm in Hawke’s Bay. A small but passionate community has existed ever since, spreading and taking root in diverse landholdings, from small backyards to iconic pastoral farms and vineyards. Part of a worldwide movement, people gleaned suggestions and possibilities from Steiner’s seven enigmatic lectures about ‘biological-dynamics’ and tested and refined them into modern biodynamic practice.

The Kete Ora Trust helps continue this learning and enquiry in modern times. It funds educational workshops and contributes to publications and conferences. Its current trustees are deeply experienced in their fields, with decades of experience in biodynamics. Kete Ora has been reinvigorated in the past 18 months, with new trustees and a new focus on funding research that produces scientific data that demonstrates the value of biodynamics practice.

Trust chair Sam Weaver is a well-known viticulturist and owner of Churton Wines. He says Kete Ora wants to raise its profile with potential donors as well as people needing funds for projects that will benefit the practice of biodynamics in New Zealand.

What makes biodynamics special?

The late Peter Proctor made a huge contribution to biodynamic understanding, not just in New Zealand but on an international scale. He was fond of saying that ‘biodynamics is what makes organics work.’ It is certainly the case that biodynamics rests on a shared foundation of accepted organic practice: protecting and enhancing soils and ecosystems and staying away from synthetic fertilisers, herbicides, pesticides, and fungicides.

If people know only a little bit about biodynamics, odds are they’ll associate it with planting by the moon or using homemade sprays of esoteric ingredients. These are essential tools in the biodynamic kit but they are only part of a comprehensive holistic philosophy of agriculture.

Sam Weaver says the fundamental thing that defines biodynamics is a systems approach that views every farm or garden as a living whole. “We recognise the individuality of every landholding. Every decision, every activity affects everything else. The careful observations of people deeply connected to that place play a vital role. We emphasise analysis, testing, observing, refining your practices,” he says. Specific practices are used to build soil fertility but always in the context of the needs of a particular property. You have to be a good farmer first, Peter Proctor would say, then add biodynamics on the top.

Some biodynamic properties choose to undertake the rigorous Demeter certification on top of meeting one of the organic standards. The number of Demeter licences has waxed and waned over the decades in New Zealand. Milmore Downs, a mixed farm in North Canterbury (profiled in OrganicNZ Jul/Aug 2017), is the oldest continuously licensed Demeter property in New Zealand. It’s also certified organic by BioGro.

Above: In 2022, Kete Ora Trust funded Rototuna Farm Trust to host Peter Bacchus (left) and Coral Remiro (bottom left) to run three workshops on biodynmics and vegetable growing.
Statistics
BioGro’s Organic Wine Report 2021 showed 2,418 hectares of certified organic vineyards (including 432 ha in conversion). The majority (70%) of biodynamic vineyards and producers are clustered in two regions: Marlborough and Central Otago. There were 102 organic labels and pinot noir is by far the largest variety produced.

Biodynamic winemaking

Winegrowers currently make up over half of Demeter licensees. Sam Weaver says there are reasons unique to viticulture that explain the attraction of biodynamics. “Top winemakers strive to express the character of an individual vineyard. This concept of terroir is fundamental. Biodynamics is the only farming philosophy that emphasises the individuality of a site; it makes absolute sense to growers and makers of wine.”

The qualities of the grapes are integral to the wine they yield. Beyond the characteristics of a particular site— bony soils and hot summers, for example—a thriving soil microbiology will change the way the vines take up water and nutrients. That in turn influences the quality of the fruit and the wine that can be made from them, explains Sam.

Some people come to biodynamics because of an affinity for Steiner’s broader teachings, a philosophy called anthroposophy. Others have been drawn by witnessing the results of biodynamic practice. “Winemakers in New Zealand are a close-knit community,” says Sam Weaver. “When iconic winemakers produce the very best wines in their regions and they are using biodynamic methods— their peers pay attention to that.”

It’s not surprising then that one of Kete Ora’s first scientific collaborations is with microbial ecologists from Auckland University to identify the microbial genome in soils in sauvignon blanc vineyards in Marlborough. Kete Ora is keen to expand the research remit to compare soil biology and carbon sequestration in soils managed biodynamically compared to soils managed according to industrial practices.

This has parallels in the Swiss DOK trial (biodynamic (D), organic (O) and conventional (K for the German spelling ‘konventionell’), which has been running since 1978. Details of the trial can be found at glten. org/experiments/161. There are many scientific papers available online that analyse the data collected from this site, including investigations of the difference in soil organic carbon levels.

Kete Ora’s trustees are keen to show people the science behind biodynamic practices, says Sam Weaver. “When you’re involved, you can see the qualitative benefits for yourself. But we also want to support people to get the data to prove those benefits, prove those benefits, to quantify them, and to explain how biodynamic practices work from the viewpoint of modern scientific principles.”

Ongoing impact

Kete Ora was founded in the late 1990s thanks to generous bequests from leading figures in Aotearoa’s biodynamic community. The Trust has managed those gifts very well in the decades since and is now responding to the emerging challenges we face. Sam Weaver sees the Trust’s role as ensuring the health and long-term viability of biodynamics. “Biodynamics is the most rational and effective form of carrying out agriculture, we’re convinced of it. We really want to see the light shone on biodynamics and have it recognised as at the apex of the battle against climate change.”

Kete Ora Trust is a charitable organisation established in 1997 thanks to generous bequests. It invests in, and supports education and research into biodynamic, organic, and regenerative land use in Aotearoa New Zealand. Visit keteora.nz for more information about applying for grants or making a donation.

Conquer the cold: seasonal gardening tips and tasks for late autumn

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Tips and tasks for the May/June māra,
by Diana Noonan

We hope you enjoy this free article from OrganicNZ.  Join us to access more, exclusive members-only content.

Kia whakatōmuri te haere whakamua –
Turn your face to the sun, let the shadow fall behind you.

With autumn settling into winter, what better advice than turning to the sun and letting the shadows fall behind you could gardeners take? Especially those who have lost so much in recent weather events. For those whose gardens have weathered the storms, or thrived in the southern warmth, the frantic rush of picking and processing is over; it’s time to wrap up the harvest for the year, cosset the edibles we still have in the beds and, most of all, look to the future with fruit, nut and berry bush plantings. If you are picking yourself up after the terrible impact of cyclones, there may even be a spare moment to engage in some ‘instant’ gardening to lift the spirits. Wherever you are in the country, make the most of the little heat that still lingers, by trapping it in cunning ways

Collect in the climbers

While the main harvest may be over, many gardeners still have peas and beans on the vines. Left where they are, the pods will grow damp, fungal disease will set in, and the crop will spoil. Unless you live in a dry part of the country, snip the harvest off the vines, and hang it undercover (such as in a shed or garage) to finish drying. Leave what’s left of the vines on their supports (if you try to tug them off, you’ll only damage your infrastructure). Over winter, the remains will wither and crisp-up, at which stage you can crumble them back onto the garden to feed the soil.

Ways to warm-up!

Soil, rather than air temperature, has the greatest impact on plant growth, so as the days begin to cool down, it’s important to warm up the beds before sowing or planting into them. Wet soils won’t warm easily, but in my garden, I have a head-start on heat with built-up beds that drain quickly. In autumn, I also weed the beds and rake back any mulch to allow the sun to penetrate the soil. Then, I harvest heat by laying plastic over the soil. Black plastic or clear plastic – either will do – but I make sure it’s held down at the edges with bricks and long boards. This stops the plastic flapping up, and prevents the heat escaping. After a week or so of this treatment (in fine weather), the soil is ready to receive seeds or seedlings. When they’re in place, I pop a cloche over the top to maintain the soil’s warmth.

Seasonal sustenance

There’s nothing more satisfying than preserving summer produce, and over the years, I’ve done a lot of just that. More recently, however, I’ve decided that it’s more sustainable (and in some cases, more healthy) to eat seasonally instead. Eating seasonally avoids using valuable time and electricity, to freeze, bottle, or dehydrate. It also does away with the need for sugar and vinegar. To eat seasonally, I focus on growing cold-hardy greens throughout winter and early spring. I rely on root crops in the ground, as well as those that I have dug and stored in autumn. I draw on naturally cured and dried edibles such as pumpkins, kumi kumi, nuts, peas, beans, and grains, and I get my sweetness from winter berries (such as ugni), carefully stored heritage apples, honey, and sweet pumpkin. I save my active preserving for a few jars of chutney and some bottled non-keeper apples. Preserving can be fun, but it’s not always necessary.

Pop in a perennial

With the exception of non-deciduous trees and bushes, now is the time to establish or enlarge your orchard, nuttery, and berry garden. Always select varieties that suit your region and look for heritage trees (they are fuss-free and produce reliably). Ask for organically-grown, bare-rooted trees and bushes. These are young plants that are dug fresh from the ground, and as long as you get them into their planting hole as quickly as possible, they transplant more reliably than those grown in containers. Always plant into well-drained soil, and mulch to keep down grass and weeds.

Fight for your fodder!

Fresh store-bought vegetables are becoming a luxury. If you want to reduce your food bill and keep healthy, growing through winter is essential. The most important aspect of late autumn and early winter gardening is to care for what you already have. This means weekly feeding of low-nitrogen liquid manure while there’s still warmth in the soil to promote growth (high nitrogen feeds will only encourage tender new growth which is vulnerable to frost). Brew your own liquid manure by soaking compost, kelp, comfrey leaves, nettles, and just a scattering of aged animal manure in a barrel of water. I let mine steep for a couple of weeks before straining it off and watering it around the base of leafy greens such as celery, silverbeet, spinach, rocket, winter lettuce, and brassica. I also check at night, with a torch, for pests that want my greens as much as I do. Slugs and sails are picked off and removed. Scrunched balls of paper popped in among foliage attracts earwigs which can be shaken out, in the morning, well away from the garden. Aphids get the squish!

Emergency gardening

Losing your garden to natural disaster is beyond disheartening, yet this is what has happened to so many growers in the wake of Cyclone Gabrielle and other recent weather events. Even worse, in many cases, the soil that remains is contaminated and unusable. In the short-term, built-up beds, lined with black plastic and filled with fresh, uncontaminated, organic soil may help, but until that’s possible, there are other ways to lift the spirits with homegrown produce. Sow a selection of fast-growing organic seed (such as kale, rocket, pea sprouts, and autumn mesclun mix) into clean, shallow containers of fresh, commercial, organic potting mix. Snip and enjoy the greens when 5 to 6cm high. Save some of the little plants from the scissors, and transplant them into clean, individual pots of uncontaminated soil to grow on in a sheltered spot or under a cloche. Sprout your own mung beans, lentils, and pea sprouts. Leave clean onions and garlic to sprout on a sunny window ledge, and snip the green tops into salads. If you live in a warmer region, consider container growing, in uncontaminated soil, shallow, fast-maturing root crops such as Parisian carrot and a range of stump-rooted radish.

Sow me now 

In warm regions only: Carrot, beetroot, broccoli, cauliflower, cabbage, kale. 

In all but the coldest regions: 
Flowers: Flowers alyssum, dianthus, lobelia, sweet William sweet peas, marigolds, Canterbury bells, delphinium, gypsophilla, marigold, wall flower, stock.   

Herbs: chives, coriander, garlic, parsley, oregano, rocket. 

Veges: Asian greens, broad beans, corn salad, Florence fennel, kohlrabi, mizuna, mibuna, onions, peas, pea sprouts, snow peas, spinach, winter lettuce. 

In very cold regions, undercover: Broad beans, pea sprouts. 

Transplant me now 

In all but the coldest regions: 

Flowers: pansies, polyanthus, primulas, violas, ornamental kale. 

Herbs: garlic, perennial rocket. 

Veges: cabbage, cauliflowers, celery, broad beans, broccoli, Brussels sprouts, garlic, leeks, onions, spinach, winter lettuce.    

Diana Noonan lives in the Catlins where she grows 70 percent of her food using a variety of methods including permaculture food forest to French intensive. 

Fueling families and protecting the planet

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Chantal Organics is an award-winning New Zealand-owned company that was established in 1978 and is driven by a passion to fuel families and protect the planet.
Built on the foundations of organic and sustainable practices, they offer a range of products that captures the genius of nature and provides true nutrition to Kiwis.

Climate change is one of the biggest challenges we face as a country and as people. Interestingly, according to the Ministry of Environment, the majority of New Zealanders (62%) are optimistic that we as individuals can make a difference in this area, and in fact 76% agree that it is our responsibility to do so.

Sustainability. It’s a popular buzzword with many brands. But with climate change an ever-present thorn in society’s side, and clearly a growing concern amongst New Zealanders, it’s important consumers transform their consumption habits, making healthier choices – not just for themselves, but for the planet as well.

But where to start?

Opting to purchase certified organic products is a simple yet effective way to begin. Chantal Organics recognises that simply ‘sustaining’ is no longer enough. As a business, it actively focuses on improving its impact on the environment, delivering low-environmental-impact products consumers can feel good about.

From humble beginnings 45 years ago, Chantal Organics was an idea born out of a group of Hawke’s Bay families and their shared desire to source and consume whole foods they couldn’t find in supermarkets. Today, the brand continues to operate out of Hawke’s Bay but has naturally evolved into a business that offers over 166 certified organic retail and bulk products, and 115 fresh produce items to Kiwis around New Zealand and beyond.

Persistent in its pursuit for bettering the way in which people consume, Chantal Organics is continuously exploring ways to reinvent the food category, replacing processed products packed with preservatives and additives, with organic food that’s overflowing with delicious flavours made from ingredients close to nature.

The breadth of its product range offers consumers the opportunity to opt for healthy and sustainable alternatives for household staples. Ranging from baking ingredients like various types of flour to tasty sauces to cook with such as the Tamari Soy Sauce, or even its healthy twist on a Kiwi-favourite Tomato Ketchup to squirt on top of your favourite dish.

For those looking for convenience, its range of on-the-go goodness products like the Protein Bars boosted with more than one billion beneficial probiotics and its just-add-water oat cups are a great way to bring holistic goodness and the great taste of nature’s bounty into the day.

With changing eating habits, especially in the younger generations, snack foods have become increasingly popular with consumers Naturally, Chantal Organics sought out a way to offer consumers a fun and delicious snack made with the best organic ingredients.

Thus, it introduced the tasty Organic Corn Puffs which landed on supermarket shelves in April, shaking up the snacking category with its unique flavours; Bang Bang BBQ, Churro Style and Peanut Butter.

Made from certified organic, non-GMO, whole grain corn, Chantal Organics’ Organic Corn Puffs are baked into a light and super crunchy puff and covered with a unique blend of seasonings and spices to create a mouth-watering flavour – so crunchy and satisfying, that one puff is never enough!

Further reducing its environmental impact, the Organic Puffs are packaged in a soft plastic recyclable pouch – much like many of other Chantal Organics packaged products, such as its granolas, trail mixes and flours. Together – when consumers join the movement and recycle the soft plastics – they’ll divert over 290,000 plastic pouches from landfill annually.

In fact, their entire product offering is packaged in a way that is kinder on the planet. Presently, its glass jars and bottles, metal lids and BPA cans – containing products such as its beans and pasta sauces – are kerbside recyclable. Taking things one-step further, Chantal Organics replaced the plastic tamper evident seals on its glass jars with a more sustainable paper seal option. In their ongoing efforts towards sustainability all the labels on the spreads range use Rockstock paper. This revolutionary Rich Mineral Paper is tree-free and manufactured from milled quarry waste stone, marble, tile and offcuts from the building industry. Rockstock production uses relatively little energy, does not require water or use fossil fuels and the paper mills create no air pollution, no toxic run off and no water pollution. It is recyclable, photo degradable and even compostable, when sufficient heat is present.

Along with expanding and improving its product range, Chantal Organics is always looking for ways to better its packaging solutions. They bring the genius of nature to the plate in a sustainable manner and shape the way people consume by offering products Kiwis can feel good about.

While the conversation around sustainability can feel overwhelming, it’s an evolving journey that Chantal Organics is right next to consumers on. If you’re looking for ways to incorporate more organic ingredients into your day, their website hosts a plethora of recipes that make it one step easier. Their blog also houses useful tips around recycling and reducing waste, such as in lunchboxes and in gift-giving.

OrganicNZ Awards Finalists Announced

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Organic NZ Awards Finalists Announced

We are delighted to announce finalists in the peer-reviewed categories for Organic NZ Awards 2023.

Organic Regenerative Farmer of the Year – presented by Biolchim

This award recognises a leader who has played an instrumental role in the organic community. It celebrates those whose work showcases organic regenerative farming systems.

The finalists are:

Jenny Lux

Jenny runs Lux Organic, a certified organic farm. Jenny has been nominated for the regenerative organic methods used on farm such as polycropping, no tilling, no dig gardens, and composting all farm “waste” which is used back on the whenua. 

Coral Remiro

Coral is studying soil ecology through the Soil Food Web School and works at Earth Stewards Certified Organic Urban Farm. Coral has been nominated for her work researching and implementing trials to improve soil biology. Soil health and climate change mitigation is the total long term focus of her operation. 

Ryan Fraser

Ryan works at Paritua Vineyards in Hawke’s Bay which is in its second year of fully organic management. Ryan has been nominated for his work protecting biodiversity on the vineyard and his work in the wider community to improve the river catchment environment. 

Emerging Leader of the Year – presented by TranzAlpine Honey

This award recognises someone working in an inspiring leadership role in the New Zealand organics/kai atua sector with under five years experience. 

The finalists are:

Jamie Tucker

Jamie has been instrumental in setting up the BHU Organic College Market Garden. This project is dedicated to educating future farmers and backyard growers in agroecological and regenerative farming methods. Jamie has been described as san incredible mentor, whose patience is matched by her enthusiasm, knowledge and tirelessness.  

Brittany Stembridge

Brittany is a member of OFNZ and runs TomTit Farm producing a wide range of market garden produce for the Hamilton community. Brittany completed the Earthworkers Regenerative Horticulture course (2021) and is ‘walking the talk’ on climate action and sustainability through food systems. Brittany has been described as a leader and influencer of a new generation of organic regenerative growers. 

Organic Brand of the Year – presented by the Soil & Health Association

This award recognises a company, brand or product line with organic certification and/or Hua Parakore verification that is independently owned and based in Aotearoa. It is open to successful organic brands who are leading the way to mitigate climate change and build a just society in harmony with nature and the planet.  

The finalists are:

TranzAlpine Honey 

TranzAlpine Honey are a 5th generation of family beekeepers, certified organic, and committed to the health of the environment. They are constantly innovating to reduce their impact in order to produce healthy food without compromising future generations’ ability to do the same. TranzAlpine Honey account for 68% of all certified organic New Zealand honey exported to the EU annually.  

Karma Cola 

Karma Cola are on a mission to be the world’s most ethical soft drink. They aim to connect consumers with farmers and growers in a way that respects everyone and everything involved. They are proudly certified organic by the Soil Association, and have an impressive list of achievements that sarted in one village in Sierra Leone and is now across 8 communities, impacting 3,000 people. 

Roots, Shoots and Fruits  

Roots, Shoots and Fruits provide organic fertilisers and nutrition products alongside education and scientific trials to combat incorrect assumptions about organic products. A recent success has been the Home Gardening range, to let a wider audience see what commercial growers had been using for decades to grow the biggest, brightest, juiciest produce. 

Note: One of our judges, Chris Morrison, recused themselves from judging in this category due to an conflict of interest in one of the nominees.

About the judges

Philippa Jamieson is the former editor of Organic NZ magazine and an Honorary Life Member of the Soil & Health Association.

Geneva Hildreth is Co-Chair of Te Waka Kai Ora and a former chair of Te Tai Tokerau Organic Producers.

Allan Richardson is a west Otago organic sheep and beef farmer and current OANZ board member.

Cleo Te Kiri is a BioGro board member and is the Dairy Business Manager Organics at Pamu (Landcorp).

Chris Morrison is the chair of OANZ and has made numerous business and voluntary contributions to the world of organics in Aotearoa.

About the awards

The Organic NZ Awards are presented by Organic NZ magazine as part of annual Organic Week celebrations. Winners will be announced during Organic Week on Thursday 4 May. Buy tickets to attend here: https://organicnz.org.nz/organic-week/organic-nz-awards/#!event-register/2023/5/4/the-organic-nz-awards

Organic Week is an annual celebration, held 1 – 7 May this year, organised by The Soil & Health Association of New Zealand and Organics Aotearoa New Zealand.

Organic Week is sponsored by Countdown, BiolChim New Zealand, Farmlands, Asure Quality, Kokako Coffee, Chantal Organics, TranzAlpine Honey, Pernergetic New Zealand, Waihi Bush and the Open Polytechnic.

Three peer-reviewed awards will be decided by a group of judges. These categories are: Organic Regenerative Farmer of the Year, Emerging Organic Leader of the Year, and Organic Brand of the Year.

Five Peoples’ Choice awards will be decided by public vote. These categories are: Organic Food Product of the Year, Organic Beverage of the Year, Organic Non-Food Product of the Year, Community Garden of the Year, and Farmers’ Market of the Year.

Sustainable Superheroes: The South Island Beekeeping Family Securing New Zealand’s Food Future

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TranzAlpine Honey is the #1 certified organic honey producer in New Zealand. 
They have been BioGro certified for 30 years – since 1993 – and with an unrivalled 113-year history as family beekeepers since 1910; they are undisputed pioneers for a sustainable, organic future.

With humble beginnings as family beekeepers in 1910, they knew early on that the responsibility of being guardians of the environment and the bees would be a lifelong commitment, and they take this just as seriously today as they did over 100 years ago.

“Biodiversity, environmental impact and conservation of the bees are at the forefront of every decision we make – from the carefully considered location of each hive to the packaging we put our honey products in.

While technology has afforded us the ability to streamline some of our processes, our traditional simple beekeeping practices are still very much at the core of everything we do.” 

Today they are 5th generation family beekeepers, producing over 27 certified organic honey products, health supplements and remedies including 17 different kinds of premium organic honey and honey fusions, that are enjoyed in over 28 countries across 5 continents.

No other New Zealand organic honey producer has a market this big.

Out of 6735 registered beekeepers in New Zealand, just nine are registered and organically certified and TranzAlpine Honey is one of them.

“As beekeepers, we have a responsibility to safeguard our ecosystems so that our natural pollinators can thrive. As part of that responsibility, every single part of our business processes involves careful consideration as to the environmental impact it may have. 

We take rigorous steps to ensure that our organic compliance practices, registration and certifications are current and meticulously met. Our organic beekeeping practices ensure the longevity of natural pollinators who can live out their life cycle in nature while preserving critical biodiversity.”

Yuriy Soshnikov, MD, TranzAlpine Organics

The TranzAlpine Honey Organic Commitment

Despite a global surge in demand for New Zealand organic Mānuka honey, TranzAlpine Honey is proud to continue to produce honey products that don’t come at the expense of the natural environment or the precious natural pollinators. 

TranzAlpine Honey believes that the production of certified organic honey is so much more than not using pesticides or chemicals. 

“It’s about building and nurturing stronger ecosystems, it’s about education for staff, customers, suppliers and to the industry so that we can all do our bit to decrease the adverse effects of global warming.

It’s about investing in the less harmful elements of production – like wood frames and hives over polyhives and hydrocarbons. Everything we do now impacts the food security of generations to come.”

Here are just some of the ways that TranzAlpine Honey shows their commitment to climate mitigation and future food security through organic practices.

They are 100% NZ Made – They don’t outsource any of their processes from hive to jar. Their packaging is environmentally friendly and 100% recycled, sourced from a local South Island supplier.

They look after their bees – They only use renewable, carbon neutral and sustainable wooden honey frames and beehives. These keep bees warm in the winter and promote longevity.

They are industry approved – All of their products are certified EU/USDA/CAN/SW, US FDA  organic, Vegetarian certified, and halal certified. They are also NZ-Made certified and a Fernmark-licensed brand.

They are transparent. Each jar of their certified organic honey is fully traceable to the individual beehive and location.

They use renewable energy – They have converted their processing factory to a 15kwh solar system with sophisticated solar battery storage, allowing them to be 90% off the grid during peak season.

They use rPet packaging – rPet is safer with a much lower carbon footprint than glass for handling and shipping locally and around the world.

They are converting to electric vehicles – TranzAlpine is converting their entire vehicle fleet to be 100% EV by 2027.  

They are certified – All of our products are non-GMO and BioGro organic certified.

They only use environmentally friendly products – They don’t use any materials derived from hydrocarbons or that contain microplastics.

They are rigorously compliant – Each batch of honey is independently tested, audited and certified by MPI and BioGro NZ.

They don’t use chemicals or heat – Unlike conventional operations that heat honey above 50 degrees Celsius; they maintain the natural temperature of the beehives.

They are champions for New Zealand organic products – TranzAlpine Honey supplies 68% of all organic honey exported to the EU and to date has exported over 1 million jars of honey worldwide.

They are independent – They are not part of any large company and don’t have to sacrifice their values to make a profit. They can innovate, adapt, and remain committed to their organic values.

They are part of NZ policy development – TranzAlpine is actively involved in the development of the New Zealand National Organic standard as part of the development team with MPI.

Bees are on the front lines in the battle against climate change

Honeybees are responsible for over 75% of all global pollination and, by default, global food security. 

Pesticides, herbicides, and agricultural spraying are non-selective – they wipe out millions of critically beneficial insects, including bees. Over, 40% of insect species are rapidly declining and 58 species are already extinct.

Commercial apiculture, even small operations, has a direct impact on climate change and biodiversity conservation by not taking what TranzAlpine Honey considers critical steps to preserve declining natural habitats or conserve bee populations.

While the demand for ethically sourced, certified organic, climate and environmentally friendly products increases, so does the rate of the new-to-market brands who use marketing and labels to steer revenue their way.

Luckily, savvy consumers know that there is more to organic products than just labels and their preference for authentic, organic products continues to grow.

People know that when they buy any TranzAlpine Honey product, they vote for a better future. 

They vote to support the New Zealand bees living their natural life-cycle in harmony with nature far removed from urban pollution or any pesticides and chemicals from agricultural spraying.

TranzAlpine Honey is constantly innovating and measuring our processes to find better ways to reduce our impact so that we can produce healthy food without compromising future generations’ ability to do the same.

Diversity drives resilience and healthy ecosystems with greater biodiversity are stronger and more adaptable, with the ability to recover faster from adverse climate change events.

Certified organic farming practices have the power to decrease the adverse effects of global warming and have more synergy with the environment. 

TranzAlpine Honey continues to build their legacy through good old-fashioned New Zealand values to drive a secure food future for generations to come.