Here is a question (below my answer) I was asked, and I've deleted names so no one gets angry at me. But I think this is a topic we need to consider. We have avoided anaerobic conditions because there is so much variability in the tea produced. But perhaps if we controlled production under the right conditions, without air, we could get the fermentative bacteria functioning and that would be beneficial.
So, I think we'll play some more with anaerobic tea at SFI. Stay tuned! Don't expect anything too soon, however. This is going to be a long term project. Results to be released in 2008!
Elaine
> Hi Michael -
>
> I think I have our friend convinced that the aerobic teas are more consistent, and never have detrimental effects, given that they are actually made correctly, such as occurs in the actively aerobic compost tea machines.
>
> We just don't understand the anaerobic process all that well. With anaeorbic teas, the results are extremely variable. When making something that goes anaerobic for a little while, or a long while, or for a VERY long while, but then maybe comes back aerobic if waiting long enough just isn't prone to making repeatable product.
>
> Sometimes anaerobic teas do no harm, sometimes help (except I contend that those are then when the tea didn't actually go anaerobic), and sometimes the truly anaerobic teas kill things.
>
> So, when people talk about anaerobic tea, do they really know what is going on? Was it truly anaerobic, or they didn't actually add enough food to have the tea go anaerobic?
>
> That's what we're seeing, I believe. Our friend has had great results when the teas he used to use did not actually go anaerobic. When the were "the wrong bacteria", the teas were not helpful, and sometimes harmful.
>
> It's not like an anaerobic tea will ALWAYS do harm - but if truly anaerobic, it doesn't do anything helpful.
>
> That's why production of actively aerated compost tea is the wisest choice - it means you know the tea will be beneficial.
>
> We just have a great deal more work to do on the anaerobic situation. Let us researchers work on the anaerobic teas, while you get the benefits from something we know is beneficial. Just stay tuned on the anaerobic, ok?
>
> Elaine Ingham
> President, Soil Foodweb Inc.
> SFI Corvallis, OR
> SFI Port Jefferson, NY
> SFI Lismore, NSW, Australia
> SFI Hilversum, The Netherlands
> SFI Cambridge, New Zealand
> www.soilfoodweb.com
>
>
> Dr. Ingham,
>
> Hello. I am a young grower who worked last year at an RDI conference, Soil and Soul, at Bonterra Vinyard (in fact, we had dinner together at a brew pub along with Arty Mangan, Rosey Ward, and Henri Soto and his family).
>
> Anyhow, I also visited a farm in Sonoma using anaerobic teas about that time. I understand that you recommend brewed teas that contribute aerobic bacteria.
>
> How do you reconcile this? He now applies both? How, and when?
>
> I am very interested in this, and look forward to your thoughts. And thank you much for the conference and all your
> work.
>
> Michael Snow
> Post Mills, Vermont
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Received on Sat Oct 18 2003 - 14:58:54 EDT