Terranima

Fighting the honey mushroom (Armillaria Mellea)

In 2020, the biggest walnut tree on the land started to show some signs of weakness.  We noticed that the bark was highly damaged by insects and through the premature autumn colouration and leaf drop we confirmed that it was seriously sick but we couldn’t identify the reason.In autumn we found a cluster of yellow to honey-colored mushrooms at the base of the tree which gave us a first clue. We found out that the tree was infected by a fungus called Armillaria Mellea, commonly known as honey mushroom or mushroom root rot. This was bad news as Armillaria Mellea is a common worldwide pathogen of trees causing root rot, root-collar rot and butt rot. It’s often lethal for the tree especially in trees stressed by other factors.  Given that the signs of a weakened tree were quite obvious, our chances to save the tree were small, but we had to try anyway. We got in contact with our colleagues from the Soil Food Web School and Dr. Elaine Ingham herself to start a treatment with another fungus called Trichoderma. This fungus is an effective biocontrol agent for a number of plant and tree fungal diseases. The interesting particularity of this fungus is that it eats other fungi so it can help in removing Armillaria Mellea. In fact, Trichoderma is the only known treatment against a honey mushroom infection – there is no other substance or commercially available fungicide to effectively combat Armillaria Mellea. According to the advice from Dr. Elaine Ingham, we first had to isolate the infected root system from the rest of the land by digging a 30cm deep trench around the root zone of the walnut tree as Armillaria Mellea can disperse naturally through the spread of rhizomorphs (rootlike structure) in the soil. Once a host is dying, the fungus will look for another host to colonize its root system.  Unfortunately, the tree was already in its final stage of life when we started applying Trichoderma and we couldn’t save it.  Nevertheless, the tree gave us a gift:  A more deepened understanding about a widely unknown aspect of the kingdom of mushrooms  and some experience on how to fight Armillaria Mellea in a natural way. Some months later, a friend put us in contact with Salvatore who is having problems with his olive trees. The way he described the symptoms of his olive trees suggested that he could be faced with the same problem. We paid him a visit to examine the trees and take some soil samples. From all the data and information collected, we found out that the olive trees were indeed infected by Armillaria Mellea. Salvatore told us that a couple of local agronomists went to the land to check the trees and they suggested uprooting the trees, burning them, and planting new ones. They also recommended disinfecting the infected area with lime. He was clearly upset and disappointed as ¾ of his olive trees are affected by the pathogen and he wouldn’t be able to afford a labor and cost-intensive solution like that. We elaborated a report explaining the data and suggested an action plan including a treatment with Trichoderma spores (pictures at the top and below).  Our suggested plan was split in 3 phases:  Defense – Attack – Recovery During the defense phase some actions are required to stop the spread of the fungus and protect the tree. For example to reduce humidity at the base of the tree by removing weeds and mulch around the trunk. The next phase is to apply Trichoderma spores to grow the only known fungus that can attack and eventually kill Armillaria Mellea. The treatment is done by pouring water containing Trichoderma spores in a trench around the drip line of the affected tree. This way, we target the most active part of the root zone where Trichoderma spores have more chances to establish a connection with the root of the tree prior to starting looking for other fungi.  Last but not least, we will need to bring back to the soil the beneficial organisms that are responsible for providing nutrients and water to the tree and strengthen its immune system. This is particularly important in the case of beneficial fungi (mycorrhizal) as the Trichoderma treatment simply kills every other fungus during the treatment.  We feel grateful for Salvatore’s trust and we will continue working together to save his olive trees. At the same time, we keep learning about this sort of pathogenic fungus and we implement regenerative practices to restore the soils. A win-win situation. We will keep you posted on Social Media and through our Newsletter about the progress 🙂

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Producing medicinal olive oil

This year, 2021, we are happy to have harvested more than two tons of olives. Yeah! We feel very fortunate to have had the help of volunteers and friends who joined us and enjoyed this experience with us.  We have been harvesting alongside  Belgians, English, Dutch, Germans, Ghanaians, Polish, Swedish and Swiss… who offered their time and energy to make this happen 🙂 Together, we’ve picked the olives directly from the trees or we used light machinery to shake the olives into the nets on the ground to be collected immediately. After sunset, when all the olives were safely packed in sacks, we drove them straight to the oil mill to be immediately cold-pressed on the same day. This way, the oil is extracted before the fermentation process of the fruit can start, thus preserving all of its amazing properties.  In order to maintain a maximum quality standard, we do not use olives that have fallen from the trees prematurely, as they usually have already started to ferment or are otherwise damaged or attacked by insects. Despite having had an extremely hot and dry summer, especially at the beginning, nature is generous and has provided us with high-quality olives from which we have made outstanding oil.  Why do we know it is outstanding? First of all, there is our own sensory assessment. We have made it a ritual to try the freshly pressed oil every time we come back from the oil mill. Usually, there is a quite complex sensation: on the tongue and palate, the full range of flavors of green olives present itself, while a rather spicy aftertaste unfolds in the throat. This itchy feeling in the throat is mainly caused by a polyphenol called Oleocanthal.  Several studies have shown the medicinal properties of this component but Oleocanthal is just one of many sorts of Polyphenols that can be found in olive oil. Polyphenols are a group of substances present in plants and in olive oil, with a high antioxidant capacity and with positive effects on our health. The functions of polyphenols in the body are: Antioxidant – They act on the skin and fight free radicals, thus helping to slow down cellular ageing. Anti-inflammatory – They help reduce chronic inflammation and the risk of heart disease. Protective – They improve the functioning of the inner walls of blood vessels. This produces a cardioprotective effect that reduces the accumulation of platelets. The amount of polyphenols in olives is higher in young olives that are still green than in more mature ones. This requires a clear decision-making process by the producer in terms of quality vs. quantity. The earlier the harvest, the higher the quality but the lower the quantity of oil. Our priority is to produce an oil with the highest concentration of beneficial elements, so we harvest early in the season in order to obtain the highest amount of polyphenols. Agronomic factors affect the quality of olive oil as they directly affect the olive. These factors are classified as follows: Intrinsic: Those that can hardly be modified, such as the variety of the tree. Extrinsic: Those that can be controlled, with relative ease, by the farmer himself.  This is where our practice and experience can have an impact on the quality of the oil. Through the application of regenerative methods, we focus on enhancing soil quality, improving water management, and increasing biodiversity. So far, we have been adding organic matter around the olive trees, distributed rich compost extracts, and started sowing cover crops with leguminous species (Medicago Sativa, Vicia). In the coming months, we’ll keep adding organic matter which is food for soil microbiology. In turn, these beneficial microorganisms will be making nutrients available for our trees.  At the same time, we strive to increase the microbial diversity (especially fungi), with the application of compost extracts to our soils. We also plan to apply bio-active compost teas on leaf surfaces and stems of the trees in order to protect them from parasites and diseases. Finally, we try to avoid compaction of our soil by machines such as heavy tractors and keep it covered as much as possible with mulch or cover crops throughout the year. It’s an exciting journey for us as we acquire new knowledge and continue learning about new techniques in this field. We will keep you posted about the progress in one of our next articles as soon as our efforts start to yield reliable results. We hope that you share our enthusiasm and passion for producing high-quality olive oil that not only tastes great but provides such interesting medicinal properties. If you are interested in getting our Extra Virgin Olive Oil, please send us an email and we’ll organize it.  We would like to thank all our harvest hands: Carla, Stef, Jana, Hannes, René, Akasia, Sarah, Joël, Soul, Matthias, Vera, Ramses, Martin, and Corina. Thank you guys, you rock!  “El Cultivo del olivo” – D. Barranco, R. Fernández-Escobar, L. Rallo https://www.olivetto.com.co/oliva-a-la-mesa/tipos-de-polifenoles-del-aceite-de-oliva/ https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6213726/ https://www.oliveoiltimes.com/health-news/study-oleocanthal-regulates-abnormalities-in-receptor-responsible-for-alzheimers/98739

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