Biodynamics in the Almond Industry -- Yea Right!

After our class last week on biodynamics in the wine industry I thought I'd take an introspective look at my own family heritage in the almond industry to see if anyone was implementing these techniques. Without stringing the reader along too much... they are absolutely NOT.

I'm not trying to debate the merits of using this horticulture practice vs. traditional methods. But I will say that different industries generally developed best practices over a period of time for a practical reason. For wine, those reasons seem to be vastly different than for agriculture products that are pure commodities. Wine growing seems to be as much an art as it is a science. Grape growers love, nurture and painstakingly monitor each plants progress. Almonds, on the other hand, are produced on a strictly commercial basis where P&L is a primary concern.

I've never seen and almond consumer admire the smell, taste, and texture of each individual nut--but this practice is the very essence of wine tasting. I think this consumption experience, or lack thereof,  is the fundamental reason that biodynamic farming isn't as popular in other ag industries as it is in the wine industry. Most ag products aren't appreciated for the way they make you "feel". Perhaps there is a segment of the market that savors every bite of an apple, and the sweet aroma of parsley--but I've never seen it. I'd venture to guess that the more an agriculture product is enjoyed for the experience it creates, the more likely it will be to use growing methods like biodynamic farming.