Korean Natural Farming practices

[Eyes on Fire]

https://en.wikipedia.org/wiki/Korean_natural_farming

https://www.ctahr.hawaii.edu/oc/freepubs/pdf/BIO-9.pdf

The Basics of Korean Natural Farming Methods.
FEBRUARY 13, 2013 BY JONKIRBY2012
The Basics of Korean Natural Farming Methods.

Reposted from Kim CS Chang
1. Follow the law of nature
It is a process of merging human wisdom and labor with the nature’s elements like sunlight, air, soil and water.
We need to respect the rights of plants, animals and other life form and the environment like ourselves. Every life has role, respect other’s roles and understand that I and others are inseparable.
True way of farming is based on such recognition.
2. What you need is what is around
What is needed to produce food is always around you.
The miracle is a work of nature, the untouched forest grows denser and soil gets rich with microorganisms and all the beneficial creatures.
Best way to practice Natural Farming is observing the law of the nature.
3. Enjoy the process
Process is more important than the results. A true farmer shall enjoy the process, trust and respect the living forms.
A farmer should have a parental love towards all crops, livestock and all creation.
This is the heart of a true farmer
Natural Farming also tries to develop the best potential of livestock and crops with developing their inner abilities.
4. Go back to empty mind
Natural Farming urges farmers to cast aside what they know.
Have a trust in the Natural Farming.
For example, pull out a plant a soft tilled land, plant roots will come out.
Pull out a plant from untilled land, stem will break off.
Which plant is stronger?
Put yourself in the position of zero then you will able to look at the reality. You will see the potentials of the crops, livestock, microorganisms, sunlight, air, water and the soil.
Look at the roots before the flower, empty yourself before making judgments.
5. Let them help each other
Farmer shall be helper between all beings.
Remember that plants, chickens and the pigs that grow, a farmer cannot make them grow. Leave their roles up to them.
If weeding is a pain, make weeds compete among themselves. Some weeds have beneficial aspect too.

Natural Farming has own inputs, applications, Practice, Nutrient cycle theory etc. Natural Farming requires you to self-produce farming necessities. We can produce our products at lower cost.
Natural Farming is more than a farm technique. It is a philosophy, a new economics and a new way of life.
All Natural Farming inputs are made from natural materials. They are environment friendly and safe.
Some of the major input ingredients are brown rice vinegar, brown sugar, green grass, animal bones, egg shells, fish waste, rice straw, leaf molds, livestock manure, red fine soil, fallen/picked fruit, food waste, etc. Natural Farming does not use pesticides, herbicides, fungicide, insecticide which destroys the environment and threatening consumer’s health.
As for livestock, Natural Farming is almost revolutionary.
No smell, no waste treatment, save energy and all waste are recycled and converted to resources.
What is around you gives you the best performance.
Natural Farming is producing more at less cost that is one of the greatest strengths of Natural Farming. Lower cost is a natural result of homemade materials that works. Make IMO from your field; make natural calcium with eggshells etc.
Natural Farming is a change of thinking, seeking profit not through higher investment but lower cost.
The harvesting or productive period is prolonging because the crops/animals are healthier.
When there are no chemical residue and products are from healthier crops and livestock a natural result is better quality.
Studies on quality and nutrient on Natural Farming products are 30-50% higher than conventional products. Also taste better and they often get much higher price in the market.
Natural Farming is practiced in 37 plus countries and numbers are getting higher. Natural Farming can go to any country, any region and be localized. A plant’s nutrient cycle can be different in countries and climates. So observe and localize it. You have the principles, apply accordingly and nutritive cycle theory gives you the insight into the plant’s lifecycle. Principle remains the same and Natural Farming can be localizes, adapted and applied anywhere.
Farmers can make what their crops/animals need; they give the inputs as a mother feeds her child with Love.

Theory of Natural Farming
1. Use the Nature’s power
Use the historical nutrient of seed. All seed have albumen.
What is albumen to seeds is mother’s milk to human babies. It has concentration of vital power, adaptability and survival strength.
A freshly germinated sprout only consumes nutrients from albumen. If you force it to absorb nitrogen, you are disrupting natural state. Crops develop their full potential to give best yield. Seeds are also treated to bring out the best in them.
All crops and livestock are based on theory called “Nutritive Cycle” management.
2. Use the indigenous microorganisms (IMOs)
Natural Farming stresses the use of “indigenous” microorganisms (IMO) which are produced by farmers themselves. NF uses microorganisms that are safe, easy to make, cheap and very effective. To establish balanced, healthy and vigorous microorganisms on the field the cooperate relationship between the roots and microorganism will make crops grow strong even bad weathers, low or high temperature, long rains or droughts.
Microorganisms will balance on the leaves and stems above the ground.
Some of the important bacteria we want are; photosynthetic bacteria that assimilate carbon, Asotobacter that assimilate nitrogen, antinomies that suppress diseases, yeast fungus that break down saccharide, lactic acid bacteria that break down organic matter at anaerobic condition and the IMO, a mysterious mixture of known and unknown life forms that exercise enormous power.
All Microorganisms must be collected from near the farm, from an open field and cultivated at room temperature then the IMOs will be powerful and adaptable.
Natural Farming is jump toward the future.
Do not use chemical fertilizer.
Sow seeds without base manure. Some farmers think nitrogen is most important. However, when fertilizer is buried as base manure will cut off from oxygen, emitting gas, roots are suffocated.
In Natural Farming, after seeds are treated with the seed treatment solution (SES), they start their new lives on their own. The only essentials for germination are ample oxygen supply and proper temperature. Fertilizers are not given in order to promote the growth of main roots, side roots, and root hairs. Stout, short, broad leaves are good.
3. Do not till the land
If you till the land, the soil becomes soft, but the steel plow breaks soil clusters into particles and after few rains the plowed soil will turn rock hard. Other hand soil clusters have a lot of air and good water drainage. It provides good habitat for microorganisms.
In Natural Farming we do not till the land. We use the nature’s tillers. Aerobic, anaerobic bacteria, fungus, earthworms and mole crickets, moles are mobilized. Miracle will takes place after 2- 3 years. An orchard which the soil used to be rock hard and practiced Natural Farming. The farmer had not tilled the land used IMOs and followed Nutritive cycle, when he stabbed 6’long stick into the soil, it went in all the way like sponge cake.
Using IMOs, your soil will inflate like rubber balloon. This is possible because more space and living creatures have come inside of the land.
4. Do not use herbicides
No tilling is closely related to no weeding. Tilling brings the buried seeds up to the surface. So tilling land is like broadcasting weed seeds. Leave the weeds to germinate and control them before reproduce. Cut them use as mulching or animals feed. Your field surface will be clear of weeds. Use mulching if they haven’t disappeared and do not use plastic mulching. They suffocate the crops.
Rice straw is best for mulching because it has a lot of microbes living on it. Rice straws suppress the weed seeds from germinating and hold moisture, maintain optimum temperature. In Natural Farming we use brown rice vinegar to dwarf the weeds.
For orchard, we leave alone the grass because they have reason to be there. This is called the “wild grass mulching”. The wild grass, rye or clover also holds the moisture; shades soil from the sunlight; provides home for microorganisms and small animals; allows air to penetrate deep into the soil; prevent soil erosion and make nutrients.
Weeds are not removed because they are fertilizer, temperature controller, moisture holder, soil cover, pest controller.
5. Zero emission of livestock wastewater
Natural Farming does not need waste treatment equipment. The livestock feces are fermented on the floor by microorganisms. Livestock pan itself is waste treatment facility, fertilizer producer and feed mixer.
This is done by using the microbes and material circulation is completed.
Possible by utilizing the nature’s powers not men’s.
6. Sow less and reap more
Natural Farming recommends you to plant scarcely. Scarce planting is by no means less productive than dense planting. Natural Farming emphasizes the “formless” nutrients such as sunlight and air. The scarcely located plants can get sufficient sunlight and have good air circulation. Furthermore, they do not have to compete for nutrients.
The nutritive cycle theory
Many Think that the more the nutrients, the better for the crops’ growth. Crops grow according to the Nutritive Cycle not according to the given fertilizer. Stand on the side of the crops, and understand their nature. That will bring out their fullest potentials.
1. Crops also have morning sickness
Like humans, crops also have growth stages such as baby, childhood, teenager, adolescence, adult and old age. They need proper nutrients for the particular stage.
Crops become hungry at 3 or 4 PM in the late afternoon. Feeding the crops at the right time and the right nutrient is crucial.
2. Different stage require different nutrients
In natural Farming, the growth stages of crops are understood precisely. According to the stages of vegetative growth, flowering, fruiting, coloring, and maturing correct diagnosis is given and practiced.
How to comprehend the growth stage
The whole life of plants is divided into the two big stages of the Vegetative growth and Reproductive growth.
Vegetative growth is a stage from the body formation to maturity.
Reproductive growth is from flowering to the ripening of the fruits.
From the vegetative to the reproductive growth does not take place at once. The plant gets ready for reproductive growth carbohydrate increases in their body. The period between the vegetative and the reproductive growth is called the changeover period is flowering stage which is compare to human’s morning sickness.
Vegetative growth is a consuming stage of turning carbohydrate to organic nitrogen by inorganic nitrogen.
The reproductive growth is when the plant does not consume carbohydrate with inorganic nitrogen but stores carbohydrate in fruits or other storage organs (accumulative growth).
With Nutritive Cycle theory we can understand the crops, what, how much they need, what environment shell be provided etc.
Look at the inner conditions of crops
Keep in mind external conditions, this year’s rain fall can change next year. Even the soil fertility is changing constantly.
The inner conditions of crops are also changing according to the growth stages. When they flowering, fruiting, coloring, maturing and dormancy.
The Nutrient cycle will be different for each crops and animals.
Reading this precisely and diagnose accordingly is the biggest secret of Natural Farming.
There are 4 different states of nutrient types in a plant. This information introduced by American scientist, Guross Gureville.
Type1; has lots of water and large nitrogen. Carbohydrate is minimal. The plant has weak vegetative growth and no floral differentiation.
Type2; has medium large water and has medium large nitrogen, also has medium to small C. It has enough carbohydrate for active vegetative growth but floral differentiation is weak. Have flowers and there’s no fruit.
Type3; has medium water and medium nitrogen and medium large Carbohydrate. Floral differentiation is strong and fruit is good.
Type4; has little water and little Nitrogen. No vegetative growth, no fruiting. It went into dormant stage.

Vegetative growth  Cross over period Reproductive growth Dormant
1) Vegetative growthconsumptive, body formation,1st 5-6 leaves, sprout, seedling, growing seedling, grown seedling.
If we compare with human life cycle: sprouting is like birth/Infant. Seedling, growing seedling, grown seedling are like baby/ child/ and teenager. It takes approximate 1& ½ month.
Nutrient needed: Nitrogen (large), Phosphorus (little), Potassium (little), Calcium (little)
2) Cross over periodfloral differentiation, preservative, dissipated storage growth, 2nd 10-11leaves, 3rd 15 leaves, starting stage, middle stage, and final stage. It will take another approximate 1 & ½ month
This period is like adult to early old age period.
Nutrients needed: Nitrogen (little), Phosphorous (large), Potassium (medium), Calcium (medium).
3) Reproductive growthAccumulate growth, maturity, concentrated storage, lowering period, embryo growth, embryo maturity, embryo growth complete and next year seed.
It will take approximately 2 month
This period is like old age to returning home.
Nutrients needs; Nitrogen (little), Phosphorous (medium), Potassium (medium), Calcium (large).

In Natural Farming have 5 primary elements of fertilizer.
Conventional 3 elements of fertilizer are N,P,K and Natural Farming have 2 more elements ,that is Calcium and sea water. They play in high yield and better quality.
Calcium is applied at the later stages of growth. Calcium is helpful when the weather has not been good or when the crops are overgrown. When you have lock of Calcium for fruit and fruity vegetables you can see poor color, immaturity, lock of sweetness in the fruit, softening of meat of fruit, lock of aroma etc. In leafy vegetable we see poor folding of head and root vegetables forms sponge roots and hard body is formed. Also deficiency of sugar content, poor coloring, lack of direction and weakened resistance to diseases and insect occur. Calcium transfers the nutrients initially stored in early stage of coloring period to final storage organs such as fruits and nuts.
Supply minimum necessity of nitrogen
Natural Farming provides the minimum necessity of Nitrogen, so that the crops themselves develop strong photosynthesis. To grow healthy plants, fast acting N should not be used as base manure in the growth stage.
In early and middle stages of Vegetative growth, should give by large amount of N produced by Microorganisms ( that’s way we prepare plot with IMO4 and soil treatment solution 1-2 weeks before planting seed/seedlings). Phosphoric acid and potassium of same amount shall be given once or twice.
In early stage of changeover period when floral differentiation takes place, we use phosphoric acid. And Reproductive stage, in coloring /maturing stage, potassium and calcium are used.
This is the essence of Nutritive Cycle. The farmers should manage ratio of nutrience accordingly condition of the crops and livestock.

Few examples of Natural Farming input material, like Fish waste for making N, animal bones for calcium phosphate, sesame stems for phosphorous, tobacco stems for potassium, eggshells for calcium and seawater etc.
Most important input is Indigenous Microorganism (IMOs)
Why indigenous? No other microorganism adapts with same strength and effectiveness except for the indigenous microorganisms that lived in the local area long time.
IMO is the basis for making fertile soil. What is a fertile land?
The number one priority is making fertility land. In the nature 700 Kg of microorganisms are found to live in 0.1 hectare of land for non-contaminated field.Although it varies depending on how much organic material is contained in the land. With this consumption 70-75% is fungus,20-25% bacteria and 5% small animals.
100 million-1 billion numbers of various microorganisms live in 1g of soil. In the size of 1 human foot print,3,280 aphids, 479 fleas, 74,810 nematodes and 1,845 small earth worms live in harmony; helping the growth of plant on the surface of land. When you make successful environment for the soil condition you will see your land is soft and it will expend upward, right condition and food for the microorganisms and small animals is essential. When you cover hard land with straw mats or straws for 7-10days, you will see white fungus and the land become soft and wet. These environments never fail to attract earthworms. Simply by providing environments for the microorganisms to live in, the land will recovers strength on its own. Proper environment the fungus (IMO) grows first. Then all others will follow. These organisms and animals, in harmony improve the soil condition and help the growth of plants. 90% of the microorganisms those are beneficial to plants lives 3 inches of surface. Best environment for IMO to live are 7 shade 3 light ratio, 65% moisture so to provide that condition. Then water is kept from evaporation and the land is protected from direct sunlight. In order to form these conditions do straw, leave mulching, wild grass mulching and rye sowing. In the nature the land become fertile from top to bottom, not bottom to top.

 

[Eyes on Fire]

Korean Natural Farming: It's All in the Microbes

KNF Chicken Coop. Photo by Kat Thomas.

So this is the last post on my trip to Hawai’i and it’s a pretty Auh-Mazing one!

In Hawi I was introduced to the world of Korean Natural Farming (KNF), which involves collecting and culturing indigenous microorganisms (IMO) and reintroducing them into an agro ecosystem, which has been managed by people (aka farms). In the same way we drink Kombucha to rebuild our

Pighouse at Ho'ea Farms. Photo by Kat Thomas.
gut, IMOs rebuild the soil. KNF with IMO’s is a smart and clean approach to organic farming that is practiced successfully in over 30 countries, in home gardens and on a commercial scale.

Korean Natural Farming is cheap, easy, and effective, a trifecta of awesomeness to a farmer’s ears! It has helped many Big Island farmers overcome the challenge of dead soil (soil blasted by chemicals for so many decades of sugarcane farming that there wasn’t an earthworm in it). I myself saw impressive results while replanting some tomato plants in the greenhouse as those feed IMOs perked up after a day, while those feed just water were noticeably more wilted.

Korean Professor, Han Kyu Cho, is considered the father of Korean Natural Farming (which is also sometimes known as Thai Natural Farming and Asian Natural Farming). The basic principle behind KNF is to create a farming environment compatible with naturally occurring organisms in the farmland. Korean Natural Farming recycles nutrients from various herbs or farm waste, and combines them into a foliar spray for fertilization based on different stages of growth of the crop. Crop enhancement of indigenous microorganisms are more likely to be accepted by the soil than alien beneficial organisms (such as the trademarked Effective Microorganisms).

Indigenous Microorganisms (IMOs) refer to various homemade solid and liquid cultures of beneficial microbes. To culture beneficial IMOs, these are materials are concocted from various local materials such as forest/field plant materials as well as fruit, vegetables and even fish scraps and snails. Therefore, few, outside or purchased inputs are required.


Chicken Raised with KNF. Photo by Kat Thomas.
Mr. Han Kyu Cho formulated and fine-tuned these practices for 40 years and has trained over 18,000 people at the Janong Natural Farming Institute. One of the people he trained was Dr. Hoon Park, who in 2005 brought the Korean Natural Farming to Hawaii. A retired M.D. from Hilo, Dr. Park was in South Korea doing missionary work and noticed commercial piggeries with virtually no smell that were using KNF methods. Dr. Park came back to Hawaii, his home, and began giving classes for free.

The Korean Natural Farming is unique in that it is not meant to be commercialized, but rather practiced by farmers, with cheap, easily available ingredients, and microbes or mycorrhizae indigenous to each locale or farm. Mycorrhizae are “fungus roots” and act as an interface between plants and soil. They grow into the roots of crops and out into the soil, increasing the root system many thousands of times over. They act symbiotically, converting with enzymes the nutrients of the soil into food the plants can use and taking carbohydrates from the plants and turning it into nutrients the soil can use: “sequestering” carbon in the soil for later use.


Ho'ea Farms KNF Piglets. Photo by Kat Thomas.
Miles of fungal filaments can be present in an ounce of healthy soil. Mycorrhizal inoculation of soil increases the accumulation of carbon in the soil by depositing glomalin, which in turn, increases soil structure, by binding organic matter to mineral particles in the soil. Glomalin is a glycoprotein that binds together silt, sand, or clay soil particles. By supergluing the small, loose particles, this gooey protein makes larger granules that protect the soil from eroding through wind and water. One way to anchor or feed mycorrhizae in the soil is by adding charcoal, specifically charcoal, which is made without fossil fuels (such as Biochar). Charcoal provides shelter for the mycorrhizae to live in with its myriad of tiny holes.

A healthy fertile soil is a soil alive with a multitude of microorganisms. Research found about 700 kilograms of microorganisms to live in 0.1 hectare of land. Natural Farming recreate the conditions found in Natural environments such as old growth forests. Chemical application of pesticides, herbicides and fertilizer kill all that precious life in the soil eventually turning it into a compacted lifeless dust bowl.


Greenhouse watered with IMOs. Photo by Kat Thomas.
Korean Natural Farming techniques are also used in regards to livestock such as chickens (like the chicken coop at the farm I was at) and pork (which I viewed at Ho’ea Farms in Hawi). As Mr. Cho said, “a farmer should have parental love towards his crop and livestock. This is a heart of a true farmer.”

The biggest bonus to KNF animal hutches being that there is no pollution, no smell, no flies, no wastewater, disease, or cleaning needed. In other words, the IMOs on the floor will break down the chicken feces and there is virtually no smell and no need to muck the coop.

When the Chinese were preparing for the Olympics to be held in Beijing in 2008, China, the Chinese army came in, bringing with them their pigs, which they raise to feed themselves. The population of Beijing was suddenly assaulted by the smell of pig waste and protested violently. The head of the Chinese army sent two men to South Korea to study Natural Farming, which he had heard about. The men came back and the army immediately started practicing the Natural Farming methods and the smell went away.

With chickens the egg quality will be superior with super sturdy yokes. With pork, the pigs are more content to laze and root around in such natural bedding. Also, reportedly, there is no risk of skin diseases compared to pigs raised on other surfaces.

Talk about smart (and clean!) microbes!

Korean Natural Farming: It's All in the Microbes

KNF Chicken Coop. Photo by Kat Thomas.

So this is the last post on my trip to Hawai’i and it’s a pretty Auh-Mazing one!

In Hawi I was introduced to the world of Korean Natural Farming (KNF), which involves collecting and culturing indigenous microorganisms (IMO) and reintroducing them into an agro ecosystem, which has been managed by people (aka farms). In the same way we drink Kombucha to rebuild our

Pighouse at Ho'ea Farms. Photo by Kat Thomas.
gut, IMOs rebuild the soil. KNF with IMO’s is a smart and clean approach to organic farming that is practiced successfully in over 30 countries, in home gardens and on a commercial scale.

Korean Natural Farming is cheap, easy, and effective, a trifecta of awesomeness to a farmer’s ears! It has helped many Big Island farmers overcome the challenge of dead soil (soil blasted by chemicals for so many decades of sugarcane farming that there wasn’t an earthworm in it). I myself saw impressive results while replanting some tomato plants in the greenhouse as those feed IMOs perked up after a day, while those feed just water were noticeably more wilted.

Korean Professor, Han Kyu Cho, is considered the father of Korean Natural Farming (which is also sometimes known as Thai Natural Farming and Asian Natural Farming). The basic principle behind KNF is to create a farming environment compatible with naturally occurring organisms in the farmland. Korean Natural Farming recycles nutrients from various herbs or farm waste, and combines them into a foliar spray for fertilization based on different stages of growth of the crop. Crop enhancement of indigenous microorganisms are more likely to be accepted by the soil than alien beneficial organisms (such as the trademarked Effective Microorganisms).

Indigenous Microorganisms (IMOs) refer to various homemade solid and liquid cultures of beneficial microbes. To culture beneficial IMOs, these are materials are concocted from various local materials such as forest/field plant materials as well as fruit, vegetables and even fish scraps and snails. Therefore, few, outside or purchased inputs are required.


Chicken Raised with KNF. Photo by Kat Thomas.
Mr. Han Kyu Cho formulated and fine-tuned these practices for 40 years and has trained over 18,000 people at the Janong Natural Farming Institute. One of the people he trained was Dr. Hoon Park, who in 2005 brought the Korean Natural Farming to Hawaii. A retired M.D. from Hilo, Dr. Park was in South Korea doing missionary work and noticed commercial piggeries with virtually no smell that were using KNF methods. Dr. Park came back to Hawaii, his home, and began giving classes for free.

The Korean Natural Farming is unique in that it is not meant to be commercialized, but rather practiced by farmers, with cheap, easily available ingredients, and microbes or mycorrhizae indigenous to each locale or farm. Mycorrhizae are “fungus roots” and act as an interface between plants and soil. They grow into the roots of crops and out into the soil, increasing the root system many thousands of times over. They act symbiotically, converting with enzymes the nutrients of the soil into food the plants can use and taking carbohydrates from the plants and turning it into nutrients the soil can use: “sequestering” carbon in the soil for later use.


Ho'ea Farms KNF Piglets. Photo by Kat Thomas.
Miles of fungal filaments can be present in an ounce of healthy soil. Mycorrhizal inoculation of soil increases the accumulation of carbon in the soil by depositing glomalin, which in turn, increases soil structure, by binding organic matter to mineral particles in the soil. Glomalin is a glycoprotein that binds together silt, sand, or clay soil particles. By supergluing the small, loose particles, this gooey protein makes larger granules that protect the soil from eroding through wind and water. One way to anchor or feed mycorrhizae in the soil is by adding charcoal, specifically charcoal, which is made without fossil fuels (such as Biochar). Charcoal provides shelter for the mycorrhizae to live in with its myriad of tiny holes.

A healthy fertile soil is a soil alive with a multitude of microorganisms. Research found about 700 kilograms of microorganisms to live in 0.1 hectare of land. Natural Farming recreate the conditions found in Natural environments such as old growth forests. Chemical application of pesticides, herbicides and fertilizer kill all that precious life in the soil eventually turning it into a compacted lifeless dust bowl.


Greenhouse watered with IMOs. Photo by Kat Thomas.
Korean Natural Farming techniques are also used in regards to livestock such as chickens (like the chicken coop at the farm I was at) and pork (which I viewed at Ho’ea Farms in Hawi). As Mr. Cho said, “a farmer should have parental love towards his crop and livestock. This is a heart of a true farmer.”

The biggest bonus to KNF animal hutches being that there is no pollution, no smell, no flies, no wastewater, disease, or cleaning needed. In other words, the IMOs on the floor will break down the chicken feces and there is virtually no smell and no need to muck the coop.

When the Chinese were preparing for the Olympics to be held in Beijing in 2008, China, the Chinese army came in, bringing with them their pigs, which they raise to feed themselves. The population of Beijing was suddenly assaulted by the smell of pig waste and protested violently. The head of the Chinese army sent two men to South Korea to study Natural Farming, which he had heard about. The men came back and the army immediately started practicing the Natural Farming methods and the smell went away.

With chickens the egg quality will be superior with super sturdy yokes. With pork, the pigs are more content to laze and root around in such natural bedding. Also, reportedly, there is no risk of skin diseases compared to pigs raised on other surfaces.

Talk about smart (and clean!) microbes!

https://rooftopecology.wordpress.co...atural-farming-indigenous-microorganisms-imo/

http://naturalfarminghawaii.net/tag/chicken/

https://www.ctahr.hawaii.edu/sustainag/news/articles/V14-Wang-KNF.pdf

http://www.nofamass.org/articles/2014/05/korean-natural-farming-managing-farm-systems-holistically

http://www.sciencedirect.com/science/article/pii/S2352618115000037

 

[hecno]

Howdy Mr Eyes , read a fair bit about this stuff , no one feeding this lot .

 

[Eyes on Fire]

Other albumin types[edit]
Other albumin types include the storage protein ovalbumin in egg white, and different storage albumins in the seeds of some plants, including hemp.[12]

Note that the protein "albumin" is spelled with an "i", while "albumen" with an "e", is the white of an egg, which contains (among other things) several dozen types of albumin (with an "i"), mostly ovalbumin.

Abstract

Seed storage albumins are water-soluble and highly abundant proteins that are broken-down during seed germination to provide nitrogen and sulfur for the developing seedling. During seed maturation these proteins are subject to post-translational modifications and trafficking before they are deposited in great quantity and with great stability in dedicated vacuoles. This review will cover the subcellular movement, biochemical processing and mature structures of seed storage napins.

http://www.plantcell.org/content/7/7/945.full.pdf

 

[Eyes on Fire]

https://en.wikipedia.org/wiki/Vinegar

Types of vinegars
Very detailed information on virtually all types of culinary vinegars.

White
White vinegar can be made by oxidising a distilled alcohol. Alternatively, it may be nothing more than a solution of acetic acid and salt in water. Most commercial white vinegars are 5% acetic acid solutions, although some US states such as Virginia have laws prohibiting the sale as vinegar of any product not made from acetous fermentation of alcohol. They are made from grain (often maize) and water. White vinegar is used for culinary as well as cleaning purposes because vinegar can also be used for sterilisation.

Malt
Malt vinegar is made by malting barley, causing the starch in the grain to turn to maltose. An ale is then brewed from the maltose and allowed to turn into vinegar, which is then aged. It is typically light brown in colour. However, most supermarket vinegar is actually extracted from beetroot.

A cheaper alternative, called "non-brewed condiment," is a solution of 4-8% acetic acid coloured with caramel (usually E150). There is also around 1-3% citric acid present.

I was recently dismayed to discover that the small 200ml Sarson's small vinegar bottle is no longer refillable, a huge step backwards in my opinion.

Wine
Wine vinegar is made from red or white wine, and is the most commonly used vinegar in Mediterranean countries and central Europe. As with wine, there is a considerable range in quality. Better quality wine vinegars are matured in wood for up to two years and exhibit a complex, mellow flavour. Wine vinegar tends to have a lower acidity than that of white or cider vinegars. There are more expensive wine vinegars made from individual varieties of wine, such as Champagne, Sherry, or pinot grigio.

Sherry
This is a most astonishing product, truly the king of vinegars. You can even drink sips of it and enjoy it. It is wonderful to cook with as it has such complex flavours. Great for salad dressings. It is now available from all supermarkets.

Cider
Apple cider vinegar, otherwise known simply as cider vinegar, is made from cider or apple must (freshly pressed juice), and is often sold unfiltered, with a brownish-yellow colour; it often contains 'mother of vinegar' (acetic acid bacteria). It is very popular, partly due to its beneficial health and beauty properties.

Fruit
Fruit vinegars are made from fruit wines usually without any additional flavouring. Common flavours of fruit vinegar include apple, blackcurrant, raspberry, quince, and tomato.

A second type (fruit-flavoured) include those infused with whole raspberries, blueberries or figs (or else from flavourings derived from these fruits). Some of the more exotic fruit-flavoured vinegars include blood orange and pear.

Balsamic
Balsamic vinegar is an aromatic, aged type of vinegar traditionally manufactured in Modena, Italy from the concentrated juice, or must, of white grapes (typically of the Trebbiano variety). It is very dark brown in colour and its flavour is rich, sweet, and complex, with the finest grades being the product of years of ageing in a successive number of casks made of various types of wood (including oak, mulberry, chestnut, cherry, juniper, ash, and acacia).

Balsamic has a high acid level, but the sweetness covers up the tart flavour somewhat, making it very mellow.

See also
Aceto balsamico tradizionale di Modena
Aceto balsamico tradizionale di Reggio Emilia
Rice
Rice vinegar is most popular in the cuisines of East and Southeast Asia. It is available in white (actually light yellow), red, and black variants. The Japanese prefer a light and more delicate rice vinegar for the preparation of sushi rice and salad dressings. Red rice vinegar is traditionally coloured with red yeast rice, although some Chinese brands use artificial food colouring instead. Black rice vinegar (made with black glutinous rice) is most popular in China, although it is also produced in Japan. It may be used as a substitute for balsamic vinegar, although its dark colour and the fact that it is aged may be the only similarity between the two products.

Coconut
Coconut vinegar, made from fermented coconut water, is used extensively in Southeast Asian cuisine (particularly in the Philippines, a major producer, where it is called suka ng niyog), as well as in some cuisines of India. A cloudy white liquid, it has a particularly sharp, acidic taste with a slightly yeasty note.

Palm
Palm vinegar, made from the fermented sap from flower clusters of the nipa palm (also called attap palm), is used most often in the Philippines, where it is produced, and where it is called sukang paombong.

Spirit vinegar
Spirit vinegar The term 'spirit vinegar' is sometimes reserved for the stronger variety (5% to 20% acetic acid) made from sugar cane or from chemically produced acetic acid.

Cane
Cane vinegar, made from sugar cane juice, is most popular in the Ilocos Region of the northern Philippines (where it is called sukang iloko), although it is also produced in France and the United States. It ranges from dark yellow to golden brown in colour and has a mellow flavour, similar in some respects to rice vinegar, though with a somewhat "fresher" taste. Contrary to expectation, it is not sweeter than other vinegars, containing no residual sugar. In the Philippines, it is often labelled as sukang maasim, although this is simply a generic term meaning "sour vinegar."

Raisin
Vinegar made from raisins, called khal 'anab (خل عنب) in Arabic, is used in cuisines of the Middle East and is produced in Turkey. It is cloudy and medium brown in colour, with a mild flavour.

Beer
Vinegar made from beer is produced in Germany, Austria, and the Netherlands. Although its flavour depends on the particular type of beer from which it is made, it is often described as having a malty taste. That which is produced in Bavaria is a light golden colour, with a very sharp and not overly complex flavour.

Chinese black vinegar
Chinese black vinegar is an aged product made from rice, wheat, millet, or sorghum, or a combination thereof. It has an inky black colour and a complex, malty flavour. There is no fixed recipe and thus some Chinese black vinegars may contain added sugar, spices, or caramel colour. The most popular variety, Chinkiang vinegar, originated in the city of Zhenjiang, in the eastern coastal province of Jiangsu, China and is also produced in Tianjin and Hong Kong.

Herb
Herb vinegars are flavoured with herbs, most commonly Mediterranean herbs such as thyme or oregano. Such vinegars can be prepared at home by adding sprigs of fresh or dried herbs to store-bought vinegar; generally a light coloured, mild tasting vinegar such as that made from white wine is used for this purpose.

Chili
Chili vinegars are popular in many South East Asia countries. Chillies are sliced or pounded and steeped in vinegar, salt or sugar is added and it is left to pickle. Nam som prik dong is one such recipe. Mrs Beeton had a chili vinegar recipe in her 1950 cookery book, noting This will be found an agreeable relish to fish, as many people cannot eat it without the addition of an acid and cayenne pepper.

Shallot
Shallots, spices and sometimes herbs are infused in red wine vinegar to make shallot vinegar, an ideal accompaniment to oysters. We have a recipe here.

Tarragon vinegar
Fresh, washed, lightly bruised sprigs of tarragon are steeped in white wine vinegar, stored in a dark cool cupboard for 4 weeks for the flavour to develop. Use only French tarragon - Russian tarragon is inferior and impart very little flavour.

The word "vinegar" derives from the Old French vin aigr, meaning "sour wine." Louis Pasteur showed in 1864 that vinegar results from a natural fermentation process. That's a clue for your first vinegar substitute!


http://harbourcrystal.diytrade.com/sdp/473150/4/cp-2647174/0.html

 

[Eyes on Fire]

NOTE:

Agricultural and horticultural[edit]
20% acetic acid vinegar can be used as a herbicide.[45] Acetic acid is not absorbed into root systems; the vinegar will kill top growth, but perennial plants may reshoot.[46]

Most commercial vinegar solutions available to consumers for household use do not exceed 5%. Solutions above 10% require careful handling, as they are corrosive and damaging to the skin.[47]

 

[White Punk on Dope]

Stop it.....your killing me...LOL This is good stuff. I appreciate the information available to organic farmers.
A lengthy read but there are definitely things in the articles that translate to grow excellent bud.
Thank you @Eyes on Fire for sharing your scientific research and knowledge with us organic learners.
I won't call myself an idiot on organics because then I would be encroaching on @Puddentane crown.

 

[Eyes on Fire]

it all translates to cannabis actually but you have to look a little deeper within the practices of the method. bring many things indoors,greenhouses hoop houses the whole nine. indoors is a little more tricky and limited but have not gotten there yet. just setting up the premise

 

[White Punk on Dope]

Thanks man. I and several others will be seated in the theatre for this show.

 

[Eyes on Fire]

I imagine they certainly will from all lover once my soil is made too LOL! your welcome