People often ask what the difference is between organic, biodynamic and conventionally farmed soils. Vincent Masson’s recent article for Star And Furrow in January 2015, ‘At the Heart of Biodynamic Agriculture: The Preparations’ gives a fascinating comparison, using photos, though his research needs further scientific trials. He has for years been helping French vineyards convert to biodynamic and Demeter standards, as conventionally grown grapes were losing their taste, which has a lot to do with soil quality, porosity, moisture retention, structure, micro organisms and more. The article is well worth reading, and here are some comparative photos to whet your interest.
The hand on the left holds organic soil, and on the right biodynamic soil after 3 years of practice.
On the left-conventionally farmed soil, on the right biodynamically cultivated soil with the 500 Preparation.
Photos by Vincent Masson, www.biodynamie-services.fr.