A note and caution.
This is a relatively easy process, you don't need to be a chemist or a wizard. All the ingredients are natural and safe if used with respect. Wear gloves, a mask and eye protection of course and be warned you may end up smelling a little like a volcano.
Lime-sulfur is a fungicide composed of inorganic sulfur and lime and is commonly used today to control a variety of agricultural fungal diseases. In Australia it is most commonly used as a winter protectant on roses applied after pruning and you will see it for sale under a number of commercial brands in most hardware and gardening stores.
Lime-sulfur is believed to be the earliest synthetic chemical used as a pesticide, being used in the 1840s in France to control grapevine powdery mildew and save their precious wine crop!
Anti fungal preparations are common place in food production, in the 'conventional' farming world the anti-fungal arsenal is extensive and generally toxic to people, to the soil and the environment.
To avoid putting poisons on our food Organic solutions are however significantly limited.
While there are a range of options for combating fungal problems in the home garden, from sprays made with garlic , whey, bi-carb, Epsom salts and essential oils, for the farmer the volumes required for crop protection are at a scale that requires some something more practical.
Lime-sulfur is a mixture of calcium polysulphides formed by reacting calcium hydroxide (commonly called “brickies lime”) with sulfur. It is normally used as an aqueous solution for ease of application, and produces a reddish-yellow liquid with that familiar sulfuric smell.
Ingredients and Equipment
I make up 100L at a time but the ratio's can easily be reduced to make a smaller batch. However it will store well and Sulfur is much cheaper when bought by the sack.
Pure (98%) Sulfur should be available from your agricultural supplier and brickies lime / quick lime will be available from any hardware store.
20kg pure Sulfur
To be perfectly honest we weren't quite sure what to expect stepping off the plane into Yogyakarta's pulsing heat on a Wednesday afternoon. We weren't prepared for the range of new experiences we would be exposed to over the next four days and the way in which it would move us. Forgive us for the cliché but you might say it was an eye-opening experience... We have pages and pages of notes diligently compiled over the week but below you'll find an overview of some of our key learnings as well as some personal insights we'd like to share with you.
Future Feeders Team
Beyond Farm To Table
Fair Food Week
The Goodness Inc
The Third Plate: Field Notes On The Future Of Food