Vermicompost is typically used as a potting medium -- Chambers' advice is to "put one cup in the hole with your seed or transplant" -- or it can be brewed at 73 degrees for 24 hours to make a "compost tea" that can be sprayed onto the soil or plant directly. Although it is between four and fourteen times more expensive than regular compost, Chambers argues that, like a high-end skin product, vermicompost's benefits and economy of use make it well worthwhile:
I tell vineyards to think of it like insurance. After all, a vine costs about $3, and some vineyards lose as many as twenty percent of their new plantings. With our vermicompost, they usually lose less than one percent.
Chambers and his wife even planted four hundred vines of their own, losing only two, and they attribute their ongoing victory over powdery mildew to regular applications of compost tea. They make a very good "Worm Farm Red," that we were lucky enough to sample and that even won a gold medal in the amateur category at the 2008 Valley of the Moon Vintage Festival.
Sonoma Valley Worm Farm already makes more than 200,000 lbs of vermicompost a year, but Chambers took early retirement from Delta last year, and has big plans for the business. The day we visited, he had just finalized the agreements for a new facility that will more than double his capacity, as well as incorporate several new improvements to his existing equipment.
As we examined the architectural plans in Google SketchUp, Chambers described his vision for the next generation VermiComposter CF 40, which will include electronic moisture and temperature monitoring and automated feeding.
While he waits for the new facility to be built, he's already experimenting with feeding the worms an extra inch of compost per week, to see whether he can increase their productivity. Meanwhile, in response to interest from California's berry giant, Driscoll's, he's started working with compost tea-kettle manufacturers on a unit that could brew up to 250,000 gallons at a time. In fact, Chambers' only concern as he scales up, he told us, was what he would do when the worms' demand outstripped the manure supply of the organic dairy farm (Straus Family Creamery) that he currently works with.
Given that, last year, the EPA estimated that thirty percent of annual landfill contents could have been recycled through composting, and that California's dairy cows produce 30 million tons of manure annually, much of which is stored in waste lagoons where it risks contaminating groundwater, it seems as though feeding four or five million new worms is not going to be much of a challenge at all. The fact that those worms will not only remove that waste from the environment, but also transform it into something that scientists are calling "pretty amazing stuff," as well as "the next frontier in biocontrol," is even better.
Chambers told us that he is convinced that "worms are going to be the next big thing in agriculture." If we're smart, it will be.
This post was originally published at Venue.com.