Grundtvig Learning Partnership Project
»Adult education strategies in making best compost and treating of manure practices in order to highlight better food quality and reduction of the nutrition losses with regards of social, initiative and entrepreneurship key competencies«
Slovenian Project No.: 2013-1-Sl1-GRU06-05514 1
Duration: 1. August 2013 to 31. July 2015
Germany: Forschungsring für Biologisch-Dynamische Wirtschaftsweise e.V.
Denmark: Foreningen for Biodynamisk Jordbrug
Croatia: Centar Dr. Rudolfa Steinera (confirmation pending)
Slovenia: Društvo za biološko-dinamično gospodarjenje Podravje.
Minutes of the 7th Meeting in Slovenia, 24. - 26.
April 2015
Agenda
for the 7th and Final Partnership Meeting in Slovenia
19.00 Welcome, sharing some actual stories, talking and enjoy socializing with each other
Saturday, 25. April
2015
9.00 – 13:00 workshop: digging preparation and review of the impact on the compost pile on the
Farm Purgaj, Cerkvenjak9.00 – 13:00 workshop: digging preparation and review of the impact on the compost pile on the
13:00 – 14:00 Lunch time on farm Purgaj
14:00 -15:00 Visit on farm Grager, Cerkvenjak - Biodynamic horticulture
15:00- 17:30 Visit on Zorjan’s farm, Tinjska gora - Traditional, biodynamic and innovative approach
to viticulture and farming
with degustation of vine from amphora
evaluation, other project formalities, agreements
19:00 - Dinner on the Zorjan’s farm with exchanging of daily impression
Sunday, 26. April 2015
9.00 – 11:00 Introducement into Formative forces Science
by Dorian Schmidt on The Faculty
of Agriculture and Life Sciences, Pivola
11:00 - 11:30 Coffee and tea break
11:30 – 13:30 Experiment on sprayed field, collecting impression, questions, suggestions, etc.
14:00 – 15:30 Lunch time with exchanging of experiences between guests
16:00 – 19:00 Visit on Šuman´s farm and viticulture, Zavrh
Introductory hours on Friday evening passed in friendly atmosphere with
exchanging of information, with
the establishment of the internal cohesion for the group members, with overview of detailed working plan and announcement of followed event.
1st
Day: Saturday, 25th April 2015
Topic:
Workshop of digging
preparation, compost preparation with observation of the impact on the compost pile
Location: Farm Purgaj, Cerkvenjak
Duration: 09:00-13:00
Present:
Uli Johannes König, Meike Oltmanns, Ulrike König, Erik Frydenlund, Niels Jensen, Dayana Vitorino, Sandra
Percać, Jasminka Iličić, Ivo Košak, Drago Purgaj, Sonja Purgaj, Radovan Šuman, Vesna
Čuček, Jolanda Lešnik and 18 learners
Summary:
BD preparats
are crucial for making good humus according to their influence on the soil and the plants (food) so why
special attention has to be oriented to compost pile and managing of biodynamic
preparation.
In this
workshop participants dig out preparations from earth and observe what the
result of one year process is for:
- Preparation 500 from horn manure which
helps to
stimulate soil vitality
-
Preparation 503 from Chamomile
-
Preparation 505 from Oak bark
-
Preparation 506 from Dandelion
For biodynamic preparation of compost pile the next six preparations are used:
- Preparation 502 form Yarrow
-
Preparation 503 from Chamomile
-
Preparation 504 from Stinging Nettle
-
Preparation 505 from Oak bark
-
Preparation 506 from Dandelion
-
Preparation 507 from Valerian
Mr. Purgaj brought all needed mature preparations
from previous year and gave the instruction how and where to put them into
compost pile.
The six compost preparations are used to treat
garden compost. Their purpose is to regulate the many organic processes taking
place inside an active compost heap. Each preparation has its own unique
function in relation to the various soil nutrient processes. Working together
they help to bring harmony, balance and stability to the soil.
Although the last year was rained above average it seems that excavated preparations contain too much moisture and this is a recognised as good lesson of possible risks.
Erik
said: “When the preparations is taken out from the soil we
should use our nose (SMELL), and the information that nose is giving us. If the
smell is nice and aromatic, the preparation is OK, if it stinks or smells of silage
or fresh manure than the preparation has not transformed in a good way and the
preparation is not good. The only exception is the oak bark preparation, since
it is sometimes lying in water and therefore anaerobic condition, it can stink
when it is taken up, but usually it will smell good after a week.
Topic: Visit to biodynamic horticulture garden
Location: Leon Grager and Jana Balažič farm, Čagona 34, Cerkvenjak
Duration: 13:30 -15
Present:
Uli Johannes König, Meike Oltmanns, Ulrike König, Erik Frydenlund, Niels Jensen, Dayana Vitorino, Sandra
Percać, Jasminka Iličić, Ivo Košak, Drago Purgaj, Sonja Purgaj, Radovan Šuman, Vesna
Čuček, Jolanda Lešnik and 10 learners
Summary:
Second destination of this day was only a 2, 6 km or 5
minutes away from Purgaj´s farm. Leon and Jana are owners of meadows where
about 35 ships graze. There are already pigs on the farm and for purpose of
getting manure they plan to have also cows in the future. All food for animals
they produce on the farm and also some of season fruit, vegetables and seeds
for their own consumption and reproduction.
Jana takes care for garden on the principle of small
strand with various kinds of the autochthonous vegetables and herbs.
She also makes her own marmalade, juices and other
finished products taken from plants out of her garden.
Topic: Traditional,
biodynamic and innovative approach to viticulture and farming
Location:
Farm ZORJAN, Tinjska gora 90, 2316 Ložnica
Present:
Uli
Johannes König, Meike Oltmanns, Ulrike König, Erik Frydenlund, Niels Jensen, Dayana Vitorino, Sandra
Percać, Jasminka Iličić, Ivo Košak, Drago Purgaj, Sonja Purgaj, Radovan Šuman, Vesna
Čuček, Jolanda Lešnik
Summary:
Sustainable
farming on farm Zorjan began after 1990 while they recognise that only connection
with nature and respect for the law of nature can be future prospective.
Mr. Zorjan
has explained that he had been doing an experiment on wine growing in amphora for
several years and he realised that theirs vineyards was too much fertilized
with horse manure. When he stopped with such fertilization, the wine becomes
better and now he is preparing their own humus pile and use BD preparats to
improving soil.
With degustation of vine from amphora the
participants can taste wine after three years process of growing.
They also produce their own seeds on the farm and have a separate room for storage them.
2nd day:
Sunday, 26th April 2015
Topic: Introducement into Formative forces
Science by Dorian Schmidt
Location: The Faculty of Agriculture and Life Sciences, Pivola near
Maribor
Duration: 9:00 – 14:30
Present: Uli
Johannes König, Meike Oltmanns, Ulrike König, Erik Frydenlund, Niels Jensen, Dayana Vitorino, Sandra
Percać, Jasminka Iličić, Ivo Košak, Drago Purgaj, Sonja Purgaj, Radovan Šuman, Vesna
Čuček, Jolanda Lešnik and more than 70 learners
Summary:
Mr. Uli Johannes König gave an
introduction to understanding of formative forces science and Mr. Matjaž
Turinek did excellent translation for the Slovenia audience
This is a quite new method which was established by
Dorian Schmidt. The method is not yet validated according to scientific
criteria. However, it is supposable that this is possible, similar to the
sensory analyses.
Applying
this method, man becomes an instrument, which is similar in sensory analyses.
The point is to measure the effect on the own liveliness. By appropriate training
of the attentiveness, much differentiated effects of food can be perceived. In
contrast to sensory analyses – which trains the degustation – the research on
formative forces is about the training of the alertness for the own body and
the own liveliness. This ability is in typically poorly developed in most
people.
Since
several years, the presented method is successfully applied in biodynamic research
for very different questions. Well-grounded and experienced observers obtain
more exact results than it is possible with other known methods. The results
point in general in the same direction as those of e.g. picture-forming methods,
but are more precise.
1st Experiment:
Participants
got a cup of coffee and a cup of green tea and then they were invited in lobby of Faculty to express what
they feel. Participants had detected the difference after drinking coffee or
green tea. very well.
2nd Experiment:
Participants
were invited to the Faculty experimental field which was previous partly sprayed
with BD preparats from cow manure developed by Maria Thun. We can hear
different perceptions of participants about difference between sprayed and
non-sprayed part of field and all of them can feel and describe significant
difference.
Topic: Eko - biodynamic viticulture
Location: Viticukture farm Šuman, Zavrh 90a, SI-2232
Voličina
Duration: 17 – 20:30
Present:
Uli
Johannes König, Meike Oltmanns, Ulrike König, Erik Frydenlund, Niels Jensen, Dayana Vitorino, Sandra
Percać, Jasminka Iličić, Ivo Košak, Drago Purgaj, Sonja Purgaj, Radovan Šuman, Vesna
Čuček, Jolanda Lešnik
In
the middle of hilly landscape of Slovenske gorice, at the ridge of the hill,
lay wine growing homestead ŠUMAN which originates from the 14th
century. Current master Rado together with his wife Simona enthusiastically nurtured the tradition. The vine nourishes,
but not quite in the sense of
influencing it, but in the philosophy of working with her,
which also indicates organic farming
practices
Rado Šuman
cultivates 7 hectares of wine yards. These wine yards are on three locations,
there is a fence around them in which 40 sheep ouessant are grazing. This sheep
are small, 7-8 adult animals per hectare is ideal. Rado has come to conclusion,
that it is the best for his farm, to prepare compost from the material that is
produced within his farm. First part of
the material for the compost is from the sheep manure (deep litter), second
part of the material is from the grapes pressing process – the refuse of
grapes= marc, third part is from the wine producing process in the cellar – sediments
from the barrels. He also uses the dry matter that is the rest of the process
of pressing oil from the grapes seeds; around 500 kg per year, this matter is
used for special composts, which are very important to strengthen the plant
vitality. Green material is used for the compost according to needs – with a
focus. If he cuts the nettle he brings the iron, if he uses oak he adds tannins
and calcium.
CONCLUSIONS:
1.
Chosen topic for STORY BOOKLET is 15th point of proposal
(template): What did you learn from
other project partner in terms of compost making through adult education,
building social and entrepreneur skills through reflection, awareness raising,
empowerment and positive personal experience
2.
The project partners will contribute an article for STORY BOOKLET till
30th June 2015
3.
Each project partner will disseminate the results through seminars,
workshops, electronic Story booklet, web
sites and with disseminating of information
4.
Partners had established that there is an interest for further
cooperation