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
00Staff Writerhttps://organicnz.org.nz/wp-content/uploads/sites/2/2024/09/OrganicNZ-2024-Masthead.pngStaff Writer2023-05-04 12:46:132023-05-04 12:46:13Valuing family health from Waihi Bush Organic Farm
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.
00Staff Writerhttps://organicnz.org.nz/wp-content/uploads/sites/2/2024/09/OrganicNZ-2024-Masthead.pngStaff Writer2023-05-04 12:27:152023-05-04 12:27:15The true value of a cup of coffee
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.
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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.
Figure 1: 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 print version of 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 bacteria 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 the print version of 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.
https://organicnz.org.nz/wp-content/uploads/sites/2/2023/04/iStock-1388648540.jpg15001998Staff Writerhttps://organicnz.org.nz/wp-content/uploads/sites/2/2024/09/OrganicNZ-2024-Masthead.pngStaff Writer2023-05-03 12:47:352025-04-15 18:54:16Silt to soil: Rejuvenating silt organically
Calling Hawke’s Bay organic farmers, growers & producers! Let’s celebrate Organic Week Aotearoa and take a moment to get to know each other better!
Organic producers are a rare and precious species and deepening our sense of connection and community will strengthen our ability to empower the next generation of organic producers.
Please join us for session of whakawhanaungatanga from 4 – 5.30 pm Saturday 6 May at Hapi Cafe, 45 Hastings Street Napier.
Format: 1 hour facilitated round-robin session followed by an informal catch up. Drinks & nibbles will be provided, contributions welcomed.
Please RSVP to gretta@hapi.nz by Friday 5th May. This event is being hosted by the Hawkes Bay Environment Centre and Hapī Ora as part of Organic Week Aotearoa.
00Staff Writerhttps://organicnz.org.nz/wp-content/uploads/sites/2/2024/09/OrganicNZ-2024-Masthead.pngStaff Writer2023-05-03 12:27:542023-05-03 12:27:54Hawkes Bay Organic Producers Gathering
The hormones that support us to feel calm, content, and happy are produced in our gut from the food we eat. Laura Hett explains how our diet affects our state of mind.
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00Staff Writerhttps://organicnz.org.nz/wp-content/uploads/sites/2/2024/09/OrganicNZ-2024-Masthead.pngStaff Writer2023-05-01 16:50:542025-05-29 14:37:52Happiness Begins With Good Food
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.
00Staff Writerhttps://organicnz.org.nz/wp-content/uploads/sites/2/2024/09/OrganicNZ-2024-Masthead.pngStaff Writer2023-04-28 12:02:002023-04-28 12:02:00Funding the future with biodynamics
When disaster strikes, the basics of food and shelter become challenging. Meghan Read hears from Arohanui Lawrence about how her spray-free community garden demonstrates the strength of local food resilience.
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00Staff Writerhttps://organicnz.org.nz/wp-content/uploads/sites/2/2024/09/OrganicNZ-2024-Masthead.pngStaff Writer2023-04-26 13:23:282023-04-26 13:23:28An Aunty to all: supporting those affected by Cyclone Gabrielle
Tips and tasks for the May/June māra, by Diana Noonan
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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.
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.
00Staff Writerhttps://organicnz.org.nz/wp-content/uploads/sites/2/2024/09/OrganicNZ-2024-Masthead.pngStaff Writer2023-04-26 12:39:312023-04-26 12:39:31Conquer the cold: seasonal gardening tips and tasks for late autumn
Valuing family health from Waihi Bush Organic Farm
/in Organic WeekWith 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: –
The true value of a cup of coffee
/in Organic WeekYou 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:
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
/in Features, Free Online, Magazine ArticlesThe 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.
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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.
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 print version of 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.
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.
Hawkes Bay Organic Producers Gathering
/in Organic WeekHapi Cafe, 45 Hastings Street, Ahuriri, Napier | Saturday 6 May, 4 pm – 5.30 pm
Calling Hawke’s Bay organic farmers, growers & producers! Let’s celebrate Organic Week Aotearoa and take a moment to get to know each other better!
Organic producers are a rare and precious species and deepening our sense of connection and community will strengthen our ability to empower the next generation of organic producers.
Please join us for session of whakawhanaungatanga from 4 – 5.30 pm Saturday 6 May at Hapi Cafe, 45 Hastings Street Napier.
Format: 1 hour facilitated round-robin session followed by an informal catch up. Drinks & nibbles will be provided, contributions welcomed.
Please RSVP to gretta@hapi.nz by Friday 5th May. This event is being hosted by the Hawkes Bay Environment Centre and Hapī Ora as part of Organic Week Aotearoa.
DCT Garden soil conditioner
/in CompetitionsCompetition now closed. Thank you to DCT.
Organic Flour Mills vouchers
/in CompetitionsCompetition now closed. Thank you to Organic Flour Mills.
organicflourmills.nz
Happiness Begins With Good Food
/in Features, Health and Food, Magazine ArticlesThe hormones that support us to feel calm, content, and happy
are produced in our gut from the food we eat. Laura Hett
explains how our diet affects our state of mind.
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Funding the future with biodynamics
/in Farming and Horticulture, Free Online, Magazine ArticlesPractitioners 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.
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.
An Aunty to all: supporting those affected by Cyclone Gabrielle
/in Gardening, Magazine ArticlesWhen disaster strikes, the basics of food and shelter become challenging. Meghan Read hears from Arohanui Lawrence about how her spray-free community garden demonstrates the strength of local food resilience.
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Conquer the cold: seasonal gardening tips and tasks for late autumn
/in Free Online, Gardening, Magazine ArticlesTips 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.
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.