Researcher and organic farming entomologist Munk Bergin from Oregon is showing that adding specific fungi and bacteria to soil will enhance the nutrition of heritage varieties of crops including corn.

His 2008 report and data are on his website: http://www.gardenculture.us/releases/release/5973070/17546.htm

Seasonal reports are available on the progress we have made in understanding the biological and elemental balances and ratios needed to bring corn grown under sustainable practices to full maturity with no pathogens on seed.

2007 data provided base-line figures for antioxidant levels of anthocyanin in dark red colored corn lines, with correlations made to elemental levels in seed with protein concentrations.

2008 data covers the biological and elemental practices on four unique organic farms growing four very different corn varieties, with correlations made with total amino acid profiles, elemental content and anthocyanin concentration, and the

2009 data set where we refine our biological soil studies by observing microbial functional groups that function to provide corn with nitrogen and available calcium and phosphorus, two production programs where studied to evaluate how we could improve on the food value of a unique new purple sweet corn variety discovered as part of this on-going nutritional work.

The 2010 research now will focus our attention on the calcium to phosphorus ratios in purple corn grown under three carefully chosen production programs to provide increases in food / feed values.

We have obtained continued support from three biological-ag companies in addition to the financial support from The October Hill Foundation.

The goals of the Heritage Foods and Seeds - Corn Nutrition Project are:

• encourage the use of heritage varieties of food crops
• enhance the nutritional quality of food crops
• match soil bacteria and fungi species to soil and root environments
• develop value chains and branding opportunities using terroir of a variety from a specific field or region

Soil samples from four farms show initial levels of soil elements and microbiology (fungi and bacteria). Organic production focuses on good soil element and microbiology balance.

Munk's a plant breeder developing varieties for organic farming systems. His 'Blood Brothers' heirloom corn is high in anthocyanin antioxidants. He feels that by adding appropriate organic soil ammendments at planting and during growth the corn will 'thrive' and produce the most nutitious food possible.

The wine industry markets 'terroir' that capitalizes on the grape and wine products. The quality of the product is a synergy of soil, environment and variety genetics interaction. So why not apply that concept to developing 'terroir' in food crops, a concept embraced by the Slow Food movement around the world.

Variety and farmer preservation is a vital part of local food sales and in developing branding of a food product.

'Terroir' of that brand adds to its' value nutritionally and in the market place.

And it all starts with soil health and putting the right soil bugs in the root zone for the plant. Then the plant does the work.

Email Munk: bugman_munk at yahoo.com or phone 541-806-6865