Biodynamic farming in vegetables
Ambreen Nabi, Dr. Sumati Narayan, Baseerat Afroza, Faheema Mushtaq, Shahnaz Mufti, Ummyiah HM and M Mudasir Magray
The term biodynamic is taken from Greek word bios meaning life and dynamics meaning energy. Hence biodynamic farming refers “working with the energies which create and maintain life” (Rai and Yadav, 2005). There are two main characteristics of BD farming (Dengel, 2004). Firstly by the use of particular farming inputs made from various herbal, mineral and raw materials processed in complex ways and finally applied in small and minimal doses on soil and crops. And secondly by the observation of rhythms in nature which go beyond the most obvious influences of sun, weather and season, but which include lunar, planetary and stellar constellations. Biodynamic differs from organic farming in a way that biodynamic farms aims to become self-sufficient in compost, manure and animal feeds and moreover an astronomical calendar is used to determine auspicious planting, cultivating and harvesting times (Sharma, 2001). Biodynamic farming has increased the mean yield of potato by 10.4% and 10.9%, in carrot 17.2% and 24%, in cabbage 14.3% and 28.3% and in French bean 24.5 and 22.5% under irrigated and rainfed conditions respectively (Selvaraj and Anita, 2006). Biodynamic production of cauliflower gave a yield of 42.58t/ha as compared with 23t/ha in control where as in cabbage yield was recorded as 55.16 t/ha under biodynamic production as compared to 22.83 t/ha in organic farming Pathak and Ram, 2001). Sustainable management of natural resources, ecological farming and the production of non-toxic food of nutritional qualities will have to find their way into mainstream society and practices if these inhabitants are to survive.
Keywords: Biodynamic farming, vegetables
Research publications concerning biodynamics