Biodynamic Preparations Around the World

Insightful Case Studies from Six Continents

Edited by Ueli Hurter; Translated by Bernard Jarman

Price:
£20.00
Availability:
Not yet published - due 24 Jun 2021

Quick Look

  • Fifteen case studies exploring how biodynamic preparations are used across the world, from locations as varied as Europe, Brazil, New Zealand, America, Egypt and India
  • Discusses how to adapt the eight preparations to different climates, fauna, seasons and regulations
  • Based on an insightful study published by the Agriculture Section at the Goetheanum, Switzerland

A valuable reference guide for biodynamic practitioners around the world and how to successfully adapt the techniques and preparations for different locations.

Format:
paperback
Size:
234 x 156 mm
Publisher:
Floris Books
Subject:
Biodynamics & Organics
Illustrations:
70 b/w illustrations
Extent:
336 pages
ISBN:
9781782506140
Publication date:
24 Jun 2021

Description

Biodynamic agriculture first originated in central Europe but is now practised in farms, vineyards and gardens all over the world. At the heart of the biodynamic approach are the eight preparations -- Horn manure, Horn silica, Yarrow, Chamomile, Nettle, Oak bark, Dandelion and Valerian -- which are often produced by local biodynamic practitioners using well-established recipes. But as the biodynamic approach expands beyond its European origins, its methods have been increasingly adapted to meet the needs and challenges -- climates, fauna, seasons and regulations -- of different regions around the globe.

This fascinating book presents the results of a unique study, carried out by the Agricultural Section at the Goetheanum, Switzerland, into how the biodynamic preparations are used in fifteen countries worldwide, including Egypt, Brazil, New Zealand, India and across Europe. The detailed case studies explore how the preparations are modified to suit their locations, as well as offering an insight into the work of each practitioner and how their understanding has evolved over the years.

This book is a valuable reference into the production and application of the preparations around the world and an inspiring endorsement of how biodynamic principles hold true in such varied environments.

Author

Ueli Hurter has been the co-head of the Agriculture Section at the Goetheanum in Switzerland (with Jean-Michel Florin) since 2010 and currently sits on the executive board International Biodynamic Association. A native of Switzerland, he completed agricultural apprenticeships in Switzerland, Germany and France. He has been involved with the Agriculture Section since 1994 and has formerly served as President of the Swiss Demeter association and as Swiss spokesman to Demeter International. Alongside his work as leader of the Section for Agriculture, he is co-manager of the enterprise Ferme de L'Aubier, a Demeter certified farm with mixed culture, an on-farm cheese dairy, and bio-hotel and bio-restaurant.

Bernard Jarman is a biodynamic consultant based in Stroud, UK. He is a director of the UK Biodynamic Association.

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