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Natural fertilizer

The bio

For some years now a large part of the industrialized society, understood as a population, has begun to renege, to distance itself from what it itself had created, that is to say the “artificial”; under this name, here, we intend to group together everything that is not natural but has been produced by man through, in the vast majority of cases, industrial processes. This is why we say that we distance ourselves from what we ourselves have produced, because effectively, leaving everything to nature, only “natural” things would result from it, precisely, while we, through research, technology and various experiments, have created the ‘”Artificial”. Everything went smoothly and still today, until two stops: the first occurs when something that we artificially produce either directly hurts human health or one of the processes capable of producing it is highly polluting, both for man and for the environment; this is quite serious, but it is on the second stop that we focus in this article: when the artificial invades the field of our food. Obviously, mind you, we have not discovered industrially produced food (which fortunately, at least on a large scale, we have not yet arrived at), but of industrial processes to modify food and other chemical additions to produce it; everything that is exempt from this is “organic”. when the artificial invades the field of our food. Obviously, mind you, we have not discovered industrially produced food (which fortunately, at least on a large scale, we have not yet arrived at), but of industrial processes to modify food and other chemical additions to produce it; everything that is exempt from this is “organic”. when the artificial invades the field of our food. Obviously, mind you, we have not discovered industrially produced food (which fortunately, at least on a large scale, we have not yet arrived at), but of industrial processes to modify food and other chemical additions to produce it; everything that is exempt from this is “organic”.

Artifice and food


In this second paragraph we want to specify, making explicit, everything that makes our foods artificial, that is everything from which the “bio” distances itself. There are two things we focus on, namely industrial modification treatments and those that are implemented during growth to improve and / or increase production. For the modification treatments we just need to think of a very common food such as tomato puree, with which we Italians especially live practically every day: one thing is if it is produced as our grandparents did, choosing one by one, washing, cooking and crushing the tomatoes manually, with small tools that are also easy to build yourself, while it is quite the opposite when the tomatoes are industrially processed, throwing everything into the “cauldron” even vaguely resembling a tomato, sacrificing a shred of quality (later corrected with various additions such as preservatives, dyes, etc.) for quantity. To improve and increase production, chemical herbicides and artificial fertilizers are usually used in the vegetable field, while in the animal field, food in the form of supplements and, in extreme and illegal cases, hormones to increase the mass of animals.

Natural fertilizer

It must be said that “organic” is also a fashion, or at least as such it has spread very widely; it is not a positive aspect, because it testifies to the ignorance of so many people who, instead of analyzing ideas and proposals for what they are, follow them only when they become fashions. In the field of organic food, it has had greater success for agriculture (compared to animal breeding, which is part of a large slice of the food industry and must necessarily guarantee itself large numbers), which has become a true cornerstone of this culture. The strong point of organic agriculture is the natural fertilizer: actually artificial fertilizers are the worst there can be for the genuineness of a product, as it is true that they help to keep away diseases and pests, but on the other hand they do it with substances that in some cases have proved to be toxic, by accumulation, in the human being. Unfortunately, until about the Eighties and also the Nineties, they were used in terrifying quantities, and above all some were in use that were pure poison, for insects but also for some functions of the human body. Well, the “bio” mark on fertilizers guarantees their natural use.

What it is and how to produce it

But does organic agriculture allow or does not allow the use of fertilizers? Of course yes: in fact, fertilizers have always been in use in the world of agriculture, even before industrial chemistry was invented. How is this possible? Simply using natural fertilizer, which is often the best it can be. For example, we learned from our grandparents that the best fertilizer is the manure of large farm animals, such as oxen, cows and horses; perhaps they discovered it because the fields in which these animals grazed were always the most productive, but we are interested in that this really works: today we could mix a pinch of manure twice a year even in the seedling on the balcony, because the nutrients and the bacteria it contains are a real help, ALL NATURAL, for the plant. Another type of natural fertilizer is compost; it must be pointed out that this is almost artificial, in the sense that man has studied a method to speed up its formation, but without adding anything at the level of products, therefore it is organic: it is food residues (fruit peels, legumes, etc.) mixed with garden waste (dry leaves, branches and pruning flowers) which together for months give rise to natural reactions that lead to a fragrant and very productive soil.

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