BIODYNAMIC farmers Liam and Madeleine Burns began researching organic inputs after a salt bush planting exercise for livestock feed failed because of chemical residue.
Drawing inspiration from biodynamic founder Rudolf Steiner and organic expert Pat Coleby, Liam undertook a course with Biodynamic Agriculture Australia.
He said they decided on biodynamics (over organics) because "a lot of the inputs can be prepared on-farm by us, particularly if you run a mixed operation with livestock".
"Finding input ingredients can also be more economical, but we had to be prepared to be more hands-on."
After a few years, the couple's Milang property became certified biodynamic/organic under the National Association for Sustainable Agriculture - Australia standards.
Specific rules apply to running livestock under certification, which include no drenching or vaccinations and stress-free handling of stock. Soil testing is undertaken to ensure there are no high residue levels.
The Burns have planted thousands of native trees to increase biodiversity.
The main principle behind biodynamics is to feed the microbes in the soil, which then feed the grasses and, ultimately, the animals.
There are a number of preparations sprayed on crops and compost throughout the year. The main ones are Preparation 500 and 501.
Pastures are treated with lime and gypsum to correct pH levels, and fertilised with compost.
Up to 50 Angus breeders are run at the Burns' 90-hectare property - twice the previous carrying capacity.
They are fed a mix of copper for internal worms, sulphur for external parasites, seaweed for trace elements and dolomite as an antidote to the copper.
Worm control is also minimised with cell grazing on-farm.
The banning of chemical sprays has led to an increase in dung beetles, which helps in the breakdown of manure.
The Burns also run a small number of sheep to control any weed growth in paddocks after the cattle are grazed.
Calves are weaned at six months and taken to another biodynamic property at Flaxley, which the Burns lease for extra green feed.
Animals are slaughtered at between 380 kilograms and 420kg liveweight and sold packaged at the Willunga Farmers Market and a few organic store/cafes in Adelaide and the Hills.
"We had become very disillusioned about taking animals to the market, losing the cost of one in every 10 we sold in transport costs and fees," Liam said.
"We also weren't getting extra value for them being biodynamic. After selling a few sides to friends, they suggested we go one step further and sell our meat at the Willunga markets."
* Full Livestock report in Stock Journal, November 26 issue.
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