São Paulo – An agricultural technique is gaining space in the Brazilian market. It is biodynamics which, thanks to cultivation free from pesticides, and to the fact that it is developed in balanced environments, which integrate man, animals and plants, promises to bring more tasty and resistant products to consumers. And even better than organic ones. Although the technique is more widespread in some cultures than in others, those producing through biodynamic agriculture state that it is more profitable. The great consumer market, however, is still abroad.
Biodynamic agriculture was developed by Swiss philosopher and educator Rudolf Steiner, in 1924. The technique determines that farms producing biodynamic food should respect the cycle of the moon, of planets and even of the stars, so that the plants may be energized. Ever since 1998, Tamanduá Farm has been planting and trading its biodynamic products in Brazil and even exporting to the Netherlands and Spain. Mangoes, melon, guava and red rice are some of the biodynamic products it makes in Paraíba state, 300 kilometres away from state capital João Pessoa.
Agricultural technician and farm manager Manoel Zacarias Lima Neto said that what is picked on the farm is the result of ecological balance between man, plants and animals. “With the manure from the cattle we develop composting and plant mangoes. The mangoes that are not appropriate for human consumption are used for cattle feed. In another area, bees pollinize melon flowers. In exchange, we produce honey,” he explained.
At Tamanduá Farm, which covers an area of approximately 3,000 hectares, pesticides are not used. Cattle urine is used as an insect repellent. Whey from milk is used to prevent pests. "We use bacteria and fungi that kill certain kinds of pests. They are natural insecticides,” said Manoel.
One of the differentials of biodynamics in comparison with other agricultural techniques is the use of concoctions, natural compounds to grant the earth more life. There are seven kinds of concoctions. In one of them, concoction 500, manure is placed in a cow horn and then buried for six months. Later, the horn is dug up and one gram of this manure is mixed into 200 litres of water for one hour. Then it is spread over one hectare of the plantation.
Each one of the seven kinds of concoctions has a characteristic. The 500, for example, takes life to the soil. The 501, made using silica powder, helps make the fruit more resistant. The others use camomile, nettles, oak bark and other leaves.
Apart from the concoctions, biodynamic plants follow dates in the calendar established by the German Maria Thun. According to Francisco Luiz Araújo Câmara, a professor at the College of Agrarian Sciences at the University of the State of São Paulo (FCA/Unesp), who is also the director of the Biodynamics Institute and of the Organic Production Commission of São Paulo (Ceporg-SP), Francisco Luiz Araújo Câmara, the calendar shows when is the best moment to work with each culture. The calendar is based on the alignment of starts with planets and the sun.
The calendars used in the southern hemisphere are adapted, as Maria Thun developed her calendar according to the conditions of the Northern hemisphere. According to Câmara, the use of concoctions, calendars and the balancing of the plantation theoretically result in tastier and more resistant products.
Biodynamic coffee and wine, for example, are successful among their appreciators. “Biodynamics may present greater quality and aroma, characteristics that are appreciated by consumers of wine and coffee. They are subtle aspects,” said Câmara. As is the case with organic agriculture, he explains that biodynamics does not use pesticides and that both use covered soil (which receives less sun). Organic cultivation, however, does not use the concoctions and doesn’t follow the biodynamic calendar.
The general coordinator of the Biodynamic Association, Pedro Jovchelevich, says that one of the characteristics of biodynamic agriculture is appreciating the organoleptic characteristics of the product, those that may be identified by human senses. “Biodynamic wine is famous abroad. And there is already a biodynamic wine producer in the Brazilian state of Santa Catarina. Biodynamic coffee has also been growing on the domestic market,” he said.
A wine producer in France, Nicolas Joly is adept to the biodynamic technique and runs the Renaissance des Appelattion association, which brings together over 170 farmers from 15 countries. Most produce wine, but the two Brazilians in the group produce chocolate and coffee. Henrique Sloper owns Camorcim Farm, which produces biodynamic coffee in Espírito Santo. “Five years ago, Nicolas Joly’s association included 70 people. Today, there are 170. Biodynamics still represents a small share of agricultural production, around 1%. However, it is growing on average 20% to 30% a year,” he said.
Sloper farm cover’s 300 hectares, 50 of them with six variations of biodynamic Arabica coffee, producing 1,000 bags a year. Sloper exports the coffee produced to New Zealand, Finland and France, among others. “I react to the existing demand, but I want to expand [the clients], of course”. He sells another 4,000 bags in partnership with other producers of biodynamic coffee. One 60-kilo bag of coffee produced on Sloper’s farm goes for between US$ 800 and US$ 1,500. A normal bag of Arabica coffee goes for 550 Brazilian reals (US$ 310).
The reasons causing him to bet on this technique are not solely commercial. They are also related to quality of life. “This concept is present in the first world, especially in Europe. It includes a lifestyle change. It is not just commercial. People will only abandon it if they don’t have money. Biodynamism is respecting energies. They are fruit of better quality, more resistant. If you cut a normal apple in half, it will oxidate in 10 minutes. If it is an apple from biodynamic agriculture, it will take one and a half hours to oxidate,” he said.
According to Jovchelevich, Brazil has around 200 producers using biodynamic techniques. Most are small farmers. However, the tendency is for this method to gain more adepts in the country in coming years. “Biodynamic agriculture is more demanding, appreciating the rites of nature, it is like alchemy in the country. The domestic market is similar to the organic market. Abroad, this kind of product is more appreciated than here, especially in Germany, Switzerland and Australia. But we have continued growth [in sales], as biodynamic products are directly related to quality of life,” he said.
*Translated by Mark Ament
