{"id":172,"date":"2013-02-01T10:00:49","date_gmt":"2013-02-01T10:00:49","guid":{"rendered":"https:\/\/www.viverssalicru.cat\/?p=172"},"modified":"2026-03-02T10:27:18","modified_gmt":"2026-03-02T09:27:18","slug":"el-periodico-gourmets-tractem-la-terra-com-um-esser-viu","status":"publish","type":"post","link":"https:\/\/www.viverssalicru.cat\/es\/el-periodico-gourmets-tractem-la-terra-com-um-esser-viu\/","title":{"rendered":"El Periodico &#8211; Gourmets &#8211; Tractem la terra com um \u00e9sser viu."},"content":{"rendered":"<p>Joan Salicr\u00fa creu fermament en el que fa, estima la seva professi\u00f3 i s\u2019hi entrega en cos i \u00e0nima. Tamb\u00e9 s\u2019esfor\u00e7a a transmetre i divulgar les bondats de l\u2019agricultura biodin\u00e0mica, un model \u201c<strong>molt avantatj\u00f3s<\/strong>\u201d per al consumidor i l\u2019agricultor. \u201c\u00c9s sostenible, no dep\u00e8n d\u2019energies f\u00f2ssils com el petroli, i proporciona m\u00e9s vitalitat: s\u2019obtenen verdures vives\u201d, afirma. El sistema ha obtingut el suport de cuiners il\u2022lustres, els quals han despertat moltes consci\u00e8ncies amb el prop\u00f2sit de fomentar el consum de productes procedents de cultius biodin\u00e0mics. El suport de l\u2019alta cuina, opina l\u2019agricultor, se sustenta en un argument irrefutable: \u201c<strong>La qualitat \u00e9s superior i les verdures tenen un gust diferent<\/strong>\u201d. Davant dels que esgrimeixen el preu com a arma dissuas\u00f2ria per abra\u00e7ar la causa biodin\u00e0mica, Salicr\u00fa contraataca amb una altra ra\u00f3 poderosa: \u201c<strong>\u00c9s m\u00e9s cara<\/strong>\u201d, reconeix, per\u00f2 \u201c<strong>dura m\u00e9s<\/strong>\u201d. Per exemple, \u201c<strong>un manat de porros pot aguantar en \u00f2ptimes condicions 15 dies<\/strong>\u201d, explica.<\/p>\n<p>Per entendre millor en qu\u00e8 consisteix l\u2019agricultura biodin\u00e0mica, l\u2019enginyer agr\u00edcola anima la gent a visitar els horts on es practica aquesta activitat. \u201c<strong>Jo aposto per la venda directa<\/strong>\u201d, proclama Salicr\u00fa. \u00bfPer qu\u00e8? \u201c<strong>El client, quan ve a la nostra finca, veu com tractem i cultivem la terra i comprova d\u2019on surten les verdures que compra i consumeix<\/strong>\u201d, respon. \u00c9s la manera m\u00e9s directa i convincent d\u2019entendre que l\u2019agricultura biodin\u00e0mica tamb\u00e9 \u00e9s producte de proximitat i com a tal ofereix un ampli ventall de possibilitats tant a l\u2019agricultor com al consumidor. \u201c\u00c9s molt m\u00e9s sostenible i t\u00e9 un gran futur per davant\u201d, augura. Q\u00fcesti\u00f3 de consci\u00e8ncia No obstant, Salicr\u00fa \u00e9s conscient de les dificultats que encara ha de v\u00e8ncer aquesta opci\u00f3. \u201c<strong>Promocionar aquest tipus d\u2019agricultura t\u00e9 molt a veure amb la consci\u00e8ncia de cada persona<\/strong>\u201d, comenta. Segons el seu parer, \u201c<strong>l\u2019agricultura convencional la pot treballar qualsevol<\/strong>\u201d, mentre que l\u2019ecol\u00f2gica \u201c<strong>necessita canviar i adoptar una altra filosofia<\/strong>\u201d. La biodin\u00e0mica, apunta Salicr\u00fa, se situa \u201c<strong>a l\u2019altre extrem de l\u2019ecologia<\/strong>\u201d, per\u00f2 \u201c<strong>passar dels preceptes ecol\u00f2gics als criteris biodin\u00e0mics implica un proc\u00e9s personal<\/strong>\u201d, assegura el pag\u00e8s.<\/p>\n<p>Fa temps que Joan Salicr\u00fa va completar amb \u00e8xit aquesta experi\u00e8ncia vital. Tant \u00e9s aix\u00ed que la seva feina al capdavant de la finca de Vallgorguina, al Vall\u00e8s Oriental, ha estat reconeguda amb l\u2019exigent certificat Demeter, segell que l\u2019acredita com a agricultor biodin\u00e0mic. L\u2019enginyer se sent \u201csatisfet\u201d d\u2019aquesta distinci\u00f3 i tamb\u00e9 que \u201c<strong>cada vegada hi hagi m\u00e9s gent que opta per aquest tipus d\u2019agricultura<\/strong>\u201d.<\/p>\n<p>L\u2019activitat agr\u00edcola a la finca biodin\u00e0mica de Salicr\u00fa segueix les consignes de la quarta confer\u00e8ncia de Rudolf Steiner. \u201cLes terres es cultiven en comuni\u00f3 amb el cosmos. Fins la setmana passada hem estat preparant i removent la terra per sembrar a final de mes els cultius de primavera-estiu\u201d, explica el pag\u00e8s. \u00bfEn qu\u00e8 consisteix aquesta feina? \u201c<strong>Aixequem la terra i la disposem per interactuar amb el cosmos. Aix\u00ed, totes les energies planet\u00e0ries, sobretot quan hi ha lluna plena, hi penetren amb m\u00e9s for\u00e7a<\/strong>\u201d, explica Salicr\u00fa. \u201c<strong>Si plantem pla nom\u00e9s aprofitem l\u2019energia que va cap a l\u2019arrel per\u00f2 desaprofitem la que va cap a la fulla<\/strong>\u201d, prossegueix. Aquesta energia que va cap a la fulla \u00e9s el que els biodin\u00e0mics denominen \u201c<strong>cos et\u00e8ric vital<\/strong>\u201d, que t\u00e9 per funci\u00f3 \u201c<strong>subministrar la vitalitat del cosmos a la verdura<\/strong>\u201d. Amb el m\u00e0xim respecte Un altre factor determinant en l\u2019agricultura biodin\u00e0mica \u00e9s que \u201c<strong>tractem la terra com un \u00e9sser viu<\/strong>\u201d, destaca l\u2019enginyer. En cada estaci\u00f3 es fan servir les restes vegetals que ofereix la naturalesa. Ara els horts estan resguardats del fred amb branques d\u2019alzina. No menys important s\u00f3n els preparats biodin\u00e0mics amb el compost. El proc\u00e9s de vivificaci\u00f3 es porta a terme amb el m\u00e0xim respecte procurant no danyar la terra. Amb l\u2019agricultura biodin\u00e0mica \u201c<strong>donem una informaci\u00f3 a la terra i aquesta actua en base a aquesta informaci\u00f3. Com m\u00e9s b\u00e9 la tractes m\u00e9s et torna ella<\/strong>\u201d, conclou Salicr\u00fa, que advoca per aquesta opci\u00f3 agr\u00edcola com a gran alternativa de futur.<\/p>\n<p><a href=\"https:\/\/www.elperiodico.com\/es\/onbarcelona\/cocinas\/\">Link a la not\u00edcia<\/a><\/p>\n<p>&nbsp;<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>  [&#8230;]<\/p>\n","protected":false},"author":1,"featured_media":173,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-172","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-noticies-generals"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.1.1 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>El Periodico - Gourmets - Tractem la terra com um \u00e9sser viu. - Vivers Salicr\u00fa<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.viverssalicru.cat\/es\/el-periodico-gourmets-tractem-la-terra-com-um-esser-viu\/\" \/>\n<meta property=\"og:locale\" content=\"es_ES\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"El Periodico - Gourmets - Tractem la terra com um \u00e9sser viu. - Vivers Salicr\u00fa\" \/>\n<meta property=\"og:description\" content=\"[...]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.viverssalicru.cat\/es\/el-periodico-gourmets-tractem-la-terra-com-um-esser-viu\/\" \/>\n<meta property=\"og:site_name\" content=\"Vivers Salicr\u00fa\" \/>\n<meta property=\"article:published_time\" content=\"2013-02-01T10:00:49+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-03-02T09:27:18+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.viverssalicru.cat\/wp-content\/uploads\/2020\/01\/ElPeriodico_Gourmets.png\" \/>\n\t<meta property=\"og:image:width\" content=\"300\" \/>\n\t<meta property=\"og:image:height\" content=\"209\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"admin\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Escrito por\" \/>\n\t<meta name=\"twitter:data1\" content=\"admin\" \/>\n\t<meta name=\"twitter:label2\" content=\"Tiempo de lectura\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutos\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/www.viverssalicru.cat\/es\/el-periodico-gourmets-tractem-la-terra-com-um-esser-viu\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/www.viverssalicru.cat\/es\/el-periodico-gourmets-tractem-la-terra-com-um-esser-viu\/\"},\"author\":{\"name\":\"admin\",\"@id\":\"https:\/\/www.viverssalicru.cat\/es\/#\/schema\/person\/527f5e964793bb2ae026c9fcb0f6faa5\"},\"headline\":\"El Periodico &#8211; 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