ALAN Smith and his family operate a balanced biological system at their orchards, writes KIM WOODS

Alan Smith is always happy to find ladybugs filling the air in his cherry orchard.

The beneficial insects are proof his biological farming methods are working.

Proof is also in the eating, with plenty of repeat orders for tree-ripened fruit packed with flavour.

Alan and his wife, Judy, son, Andrew and daughter-in-law, Janine, operate orchards at Wangaratta in Victoria's North East and at Dover in Tasmania.

They supply cherries, apricots, peaches and nectarines to supermarkets, wholesale and farmers markets and are constantly reviewing and updating their farming practices.

The Smiths have sought out alternative herbicide solutions, reducing chemical use by up to 30 per cent.

Their balanced biological system includes the use of humidified compost and mineral blends, compost teas and extracts, seed-treated cover crops and soil aeration.

Young trees have their roots inoculated and are heavily mulched with straw for weed control and moisture retention.

The family has noted less pest and disease pressure, better soil structure, balanced soil and leaf tests and increased soil biological activity.

Higher brix (sugar) readings in both leaf and fruit have given the fruit a longer shelf life.

Alan, a third-generation orchardist, and Judy moved from Warrandyte to Taminick in the Warby Ranges in 1981.

Their 20ha orchard is at the top of the ranges at an altitude of 350m and has stunning views to the snow-capped alps.

A second 20ha cherry orchard is at the foot of the Warbys while a third, of 30ha, is leased in Tasmania for late-season cherries.

The Smiths also run a herd of 200 Boer-Cashmere does joined to Boer bucks for the premium goatmeat market.

Buffered from other properties by state forest, the Taminick orchard has granitic sands and a rainfall of 600-675mm.

With almost 1000mm received last year, the property's water storages have at least 12-18 months of irrigation water.

A micro-jet irrigation system is being converted to a more efficient drip across high-density plantings.

Andrew said conventional farming methods were still used but on a reduced scale.

"We started using biological methods on a block up the back while we were still in our conventional comfort zone," he said.

"We slowly increased until we got to the stage where we virtually went the whole hog. We still use chemicals but our account is not like to it used to be."

Andrew believes that without soil microbes, applied fertilisers became increasingly unavailable. "Pests adapt to poisons by resistance and plant health suffers," he said.

"The soil goes further out of balance while the natural feeding and defence mechanisms continue to weaken.

"Maintenance costs rise while plant health does not improve."

At Taminick, plants are fed with a balanced program of nutrients, solid and liquid humus-based blends, and microbial inoculants.

Andrew said money spent on the "cides club" (herbicide, pesticide and fungicides) had declined.

"The solution is not spending more on fertilisers and chemicals but to leverage nature's principles," he said.

The orchard's balanced biological system had resulted in reduced pest and disease pressure, stabilised input costs, and higher and sustainable production.

After harvest, soil tests are conducted, together with a foliar and fertigation program. Prescription compost and mineral blends are applied, including compost teas.

Seed-treated cover crops are sown inter-row to introduce different microbial populations.

Pre-harvest, the trees are treated to a foliar and fertigation program.

For orchard fertiliser, the Smiths use humidified compost mixed with a mineral blend.

Bales of straw are bought from local cereal growers.

Grape marc, a by-product of local winemaking, is added to cow, pig and poultry manure to give a diversity of microbes.

Clay is added to help control odour, moisture and crumb structure.

Once composting begins, the rows are checked to ensure temperatures do not rise above 60C.

The rows are covered with tarps to keep out any rain and mechanically aerated periodically.

"After 10-12 weeks, the finished product virtually ends up looking like soil," Andrew said.

"The compost balances the soil chemically as well as biologically, enhances nutrient availability and increases the amount of micro-organisms.

"The true value of humidified compost and blends comes from their ability to restore and enhance the nutrient and biological activity in the soil."

The compost is applied at 0.5 to two tonnes a hectare.

As insecticide and fungicide solutions, the Smiths add hydrolysed fish and kelp, and fulvic acid.

Andrew said the fish and kelp were both food sources for rebuilding microbe populations.

"Fulvic acid acts as a buffer to the chemicals," Andrew said.

He said weed strips were kept to a minimum and chemical rates reduced by 30 per cent.

"We add citric acid to water to lower pH in herbicides, and add sugar or molasses as a food source for biology," he said.

"Fulvic acid is added to help with the uptake of herbicide in the plant and to buffer the chemical effects on soil."

Andrew said biological systems increased soil balance and fertility, and produced healthier, better tasting food.

He urged farmers considering biological farming to determine their goal and stick to it.

"Start with what you are comfortable with, try a block or an area first," he said.

"Have a programmed approach. Don't deviate or be influenced by peer pressure."

Andrew urged farmers to use a coach or mentor and attend workshops.

"One of the biggest learning curves is talking to like-minded people and getting out to kick the dirt," he said.

Alan said he believed too many farmers weren't game to try biological methods.

"If someone said to me 10-12 years ago I would be farming like we are now I wouldn't have believed them," Alan said.

"But we now get remarks back from people that the fruit tastes so much better. The cherries are just magnificent."