Founded by Fernando Bianchi, it has more than twenty years of experience and exports its products to some of the main countries of the European Union.

Based in the Buenos Aires municipality of General las Heras, La Julia Organics is a company with more than twenty years of experience, which produces Argentine certified organic beef with animals that feed on natural pastures free of agrochemicals and antiparasitics. The company manages a thousand-head herd, mainly of the Red Angus breed, which is reared for around 36 months with a fattening rate of 0.5 kilos per day. In addition to selling to restaurants and individuals, it exports its products to different parts of the world.

It was founded by Fernando Bianchi, who in 1994 moved to the town in the company of his wife, Valerie Bate. After acquiring a 240-hectare field, he set to work to get it ready, since it was abandoned, overgrazed and with deteriorated facilities.

Although the man had studied agricultural administration, he did not know anything about livestock. So he contacted an acquaintance, with whom he started with a conventional production. Soon after, he bought a Cría Último Ternero (CUT) cow cage and completely rebuilt the farm. However, the shift towards more sustainable management came about thanks to a gift.

Bianchi received as a gift a book on sustainable livestock that made him rethink his productive activity. Later, he spoke with experts in the Voisin method and put into practice what he had learned from the bibliographic material on pastoral feeding. Step by step he modified his way of working in the fields.

In 2000, he heard that those ranchers doing this type of grazing were very close to becoming organic producers. A year later, he contacted the International Agricultural Organization (OIA) in order to certify his business. Already in 2004, it added 500 hectares of better quality to the farm to carry out the complete fattening cycle of its own steers and start exporting to the European Union (EU).

During a congress in Brazil, he ran into Allan Savory, who internalized him about holistic management focused on “the whole”. At that moment, Bianchi realized that it was necessary to enhance the life of the soil before producing grass and turning it into meat. With this new vision, he tried to add biodiversity to the ecosystem that is currently used as a floor and is nourished without chemical fertilizers.

Green corridors were built in the General Las Heras field, while the lagoons were segregated for the ecosystem as a moisture reserve in order to enhance grass production and stimulate the installation of beneficial insects. In 2006, the team replicated the model on a farm in Paysandú (Uruguay), with an organic wintering industry that is sold as conventional because the market is not fully developed there.

Following a meeting with representatives of the Rodale Institute in the United States in 2015, Bianchi incorporated into his field new strategies to improve water infiltration and carbon sequestration. A few years ago, his sons Carolina, Matías and Francisco joined the initiative, who today design the brand’s communication and marketing campaigns.

Recently, the company partnered with an organic meat processor that performs the stripping and vacuum packaging of the products and then commercializes them in Buenos Aires to individuals and restaurants. Likewise, with the purpose of exporting to North America, the USDA Organic certification process began in 2018. The national company also has the Organic Argentina, Alianza del Pastizal and Rodale Institute Approved seals.

Julia Organics is characterized by applying livestock techniques focused on process technology. Through a 100% regenerative, organic and holistic management, it divides the field surface into productive environments with changes of plots up to twice a day depending on the animal in question. The load per hectare in winter and spring-summer-autumn is 1.3 and 1.7 livestock units (Ug), respectively.

The productive yield is around 60-70 kilos per hectare (kg / ha), with gains that amount to 200-220 kg / ha. The establishment carries out three tasks a year in summer, autumn and spring. The artisanal production of limited meat seeks to take full advantage of the animal, in order to promote more environmentally responsible consumption methods.

Throughout the entire chain, the company complies with a rigorous sanitary protocol that requires working without agrochemicals and carrying out biological controls based on natural alternatives. La Julia Organics only vaccinates for foot and mouth disease, carbuncle and brucellosis and they do not apply antiparasitics.

Year after year, about 1,500 trees are reforested with the aim of forming protective curtains and surplus forests that benefit the development of the soil and animals. Such plantations form green corridors for the good performance of wildlife and encourage the growth of benign insects.

The goal of the Bianchi is to build added value through a perfect combination of genetics, traceability, soil fertility and communication with the user. The idea is to generate a triple impact that is supported by the following purposes:

– Economic: obtain a positive return with profits from livestock production to export and sell to the local market. Management focuses on process technology.

– Ecological: through four ecosystem procedures (water cycle, minerals, community dynamics and energy flow), it seeks to increase soil fertility and regeneration.

– Social: develop a positive impact on the immediate community, stimulating the roots and rural work, based on the ethical and natural production of nutritious, healthy and safe food.

Source: Agro empresario