Ashes of feathered friends repel vineyard pests

摘要

Peppering" is a technique used by some hiodynamic farmers to reduce or eliminate pest birds, rodents, insects and weeds from their property where the pest is burned and its ashes scattered over the land in need of protection. In doing so, the grower is said to inhibit the reproductive potential of the target pest by harnessing the energy of fire, considered to be the opposite of fertility. In keeping with this principle, the burning of a member of the exact species causing issue for the farmer is conducted at the time of the pest's highest fecundity. The practice of peppering in Australian vineyards is still in an experimental stage, but it has been used by some biodynamic viticulturists with success. Vigneron Adam Marks, of Bress Wine, Cider and Produce, in Victoria's Bendigo region, has repelled bird and rodent pests from his vineyard in recent years by burning the animals and liquefying their ashes for spraying, but told Australian Viticulture a multi-faceted approach to bird control offered thegreatest success.