Biodynamic Preparations Around the World : Insightful Case Studies from Six Continents

Biodynamic agriculture first originated in central Europe but is now practiced 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 across the world, 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.

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.