00:00...
00:20We sold the old kit, completely changed the system that we adopted,
00:25and the idea was to use less metal, basically,
00:29grow the crops which make it use less carbon.
00:33At the moment...
00:35...
00:45Do you think we've got the science and the technology now to do that better?
00:49Historically, I'm sure you've seen the interesting systems...
00:53...
01:05So do you see it leaching out effectively with the soil?
01:07...
01:35It could, yeah.
01:37...
01:55So I'm going to go inside.
01:57...
02:08So basically, the idea of this kit is that you can cover large areas quickly,
02:13and ultimately, when you put on the equipment, it's worth it.
02:16...
02:24...
02:34...
02:47If having a big like that, and a wide door, just means you can...
02:51...
02:55...
03:24Let's move, everyone. Come on.
03:26...
03:53The big thing was getting RFYM back on the land,
03:56and also getting some more organic matter.
03:59And so, Dad wasn't keen to start with, because being a seed grower,
04:04he thinks that everything is going to contaminate his seed crops.
04:09...
04:10They've just realised that they actually work quite well together.
04:13Of all these years.
04:14Yeah.
04:15...
04:17So our first thing was the Johnson seed,
04:19which is quite a rudimentary agricultural version.
04:22Basically, they have to aerate it, just compost by itself.
04:26And then, once you've got this after sort of a year and a half,
04:30we can make tea out of it.
04:32So we basically put this into big tea bags, and bubble it up through water.
04:36And then, the idea is that...
04:39...
04:41Yeah, I mean, if you made a tea out of that,
04:44and looked at the amount of microbes and fungi in that,
04:47it's just unbelievable.
04:49Yeah, so the idea is that you'll put that in with the drill.
04:52I want to dribble this with the drill sheet.
04:54Sounds like a sushi bar.
04:56It's, you know, kombucha and kefir?
04:59Yes.
05:00So this is hokashi, which is a Japanese method of composting.
05:04I'm not sure if anyone's heard of it, so have a sniff.
05:07It smells quite...
05:09...
05:10Yeah.
05:11It smells a little bit like kombucha.
05:13Yeah.
05:14Yeah, in fact, a method.
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06:40This is my bit, so this is explaining it from a domestic sort of situation, so this is just
07:04basically you add your waste and you can deal with gluts of waste, so even with Christmas
07:17dinner you can put it all in and just add a little bit of your Bokashi bran and this
07:22one's now fermenting whilst that bucket fills, so it's a continuous process.
07:28And how long does that, how long does the fermentation take?
07:32If you get in there and sniff it, it's a bit like cider, pickly feel.
07:38Next you'll be making a chutney out of it.
07:41I'm not sure about that, I'm not sure about that.
07:44But like Monty said, you don't need too much of it to make a real difference and we're
07:49selling it all over the place in the UK, but in Japan, New Zealand, Sweden.
07:55Sustainability very seriously.
07:57And then you can use it with worms, so this is my wormery.
08:05A wormery?
08:06Yes.
08:07Is that a technical term, a wormery?
08:08Yes.
08:09I've never heard of a wormery before.
08:10Anyone that comes on the farm.
08:11I know, I show everyone my worms.
08:14I'm really quite right.
08:15So they're underneath, so they.
08:17Oh my goodness, look at that.
08:19That's amazing.
08:20I know.
08:21So every single bit of black that you can see, the worms have made.
08:26So all I've put in here is kitchen waste basically.
08:30And so they just go mad to eat it.
08:34So I've actually got this one in my kitchen, which is slightly unbelievable to fill.
08:41But, oh right.
08:44Yeah, okay.
08:46Let's have a look at the worms.
08:48Yeah, so they're, they like Bokashi.
08:52And.
08:54Look at that.
08:55That's fantastic.
08:56And how many do you put in?
08:57I mean, how many of these have you.
08:58Well, I started off with 250 grams.
09:01But I started this one on the 4th of December.
09:04And so now there's so many more than 250 grams.
09:08But these like regular waste.
09:10So they're useless as glass.
09:12So Christmas dinner couldn't go in.
09:14But weekly waste, they'll deal with probably normal family support.
09:19Really?
09:20And they'll break all the standards?
09:21Yeah.
09:22They eat about their own weight in waste a day.
09:24Wow.
09:25Give or take.
09:26They're amazing.
09:27It's amazing.
09:28And then you have a tray.
09:30So they don't know those holes.
09:32They just come up through the holes when you fill it.
09:35And that leaves the compost underneath.
09:38And then what will you do with that when it's finished?
09:40So this will be completely finished compost once I reach the top of this top tray.
09:46So it'll be really rich worm casts.
09:49So that will be like when you're potting out or going around the tops of plants.
09:53So very, very rich.
09:55So it becomes sort of A-grade fertiliser.
09:59Yeah.
10:00I mean black gold.
10:01How do we do that on a field scale?
10:04Well, the idea of our composting project is that once we've used the Bokashi to deal with kitchen waste...
10:14Hey.
10:15So we've got Charlie.
10:16Hello.
10:17He's actually saved.
10:18We've got Owen Whittle.
10:20He's very calm.
10:21I'm sorry.
10:22I'm sorry.
10:23So can I see who this is?
10:25Ruth.
10:27I don't know how to do it.
10:28What's that?
10:29Oh.
10:30That's the only bit right.
10:31Yeah.
10:34So this is our project area.
10:37Stretching across three and a half thousand acres.
10:40In context for you, we have the Dutch East State to the south.
10:44We have the Malthus Estate to the north.
10:46And in between, we have several home farms as well.
10:49So it's a really great partnership.
10:54Yeah, great partnership where lots of farms are working together.
10:57Very good.
10:59Okay.
11:02Good.
11:03So where are we?
11:04What are the colours?
11:05So these are all the different farms within the project area.
11:07So we have 16 farms in total?
11:10Yes, 16 different farms.
11:11We have 34 sort of land-owning managers across the project area.
11:16So it's a good collaboration.
11:18And it's the first time we've brought everyone together to work.
11:21Has it been?
11:24Has it been a collaboration?
11:25It's nice to be your neighbours.
11:28Yeah.
11:29But many of you must probably work and share lots of thoughts and ideas that's been going on.
11:34Yeah.
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