sreda, 26. november 2014

5th GRUNDTVIG Partnership Meeting in Denmark


Grundtvig Learning Partnership Project

»Adult education strategies in making best compost and treating of manure practices in order to highlight better food quality and reduction of the nutrition losses with regards of social, initiative and entrepreneurship key competencies«

Denmark Project No.: 2013-1-SI1-GRU06-05514 4

Duration: 1. August 2013 to 31. July 2015
 
Minutes of the 5th Meeting in Hertha / Denmark, 29th - 31st August 2014
 
 Partners of the project
  • Germany: Forschungsring für Biologisch-Dynamische Wirtschaftsweise e.V.
  • Denmark: Foreningen for Biodynamisk Jordbrug
  • Croatia:  Centar Dr. Rudolfa Steinera
  • Slovenia: Društvo za biološko-dinamično gospodarjenje Podravje.
Day 1
Date: 29th  August 2014


Present: Uli Johannes König, Meike Oltmanns, Matthias König, Alan Morau, Elmar Gunkel, Caroline Schürer, Erik Frydenlund, Birthe Holt, Niels Jensen, Sandra Percač, Jasminka Iličić, Ivan Kosak, Drago Purgaj, Sonja Mauko Purgaj, Radovan Šuman, Karl Vogrinčič,  Patricija Šenekar, Vesna Čuček.

Location: Hertha, Landsbyvænget 14, 8464 Galten, www,hertha.dk

Duration:  19.00 – 21.00
Summary

All the participants of all the partners introduced themselves, their experiences in connection with Biodynamic farming and compost. Erik asked all the participants to tell the group his/her question in relation with the topic of the project, on which he/she want to get an answer to.

 
Day 2
Date: 30th 2014

Present: Uli Johannes König, Meike Oltmanns, Matthias König, Alan Morau, Elmar Gunkel, Caroline Schürer, Erik Frydenlund, Birthe Holt, Niels Jensen, Sandra Percač, Jasminka Iličić, Ivan Kosak, Drago Purgaj, Sonja Mauko Purgaj, Radovan Šuman, Karl Vogrinčič,  Patricija Šenekar, Vesna Čuček.
 
Location: Hertha, Landsbyvænget 14, 8464 Galten, www,hertha.dk

Duration: 8.30 – 20.30
 
Topic:  Working with the biodynamic preparations, Soil quality, plant quality and food quality, Laboratory - Biocrystallization method, Laboratory - Rising pictures, Visiting organic harvest market open to the public, Presentation of soil structure and cultivation, green manure, Biodynamic agriculture in Denmark.

Summary

Working with the biodynamic preparations

Workshop began with an exercise for the whole group. We had to give each other un uncooked egg with the spoon and take care that it doesn't fall down. We managed to do this without problems, with a lot of attention. Erik asked us at the end what we have learned from this exercise.
  • Every step is important.
  • The egg is alive it didn't fall down and we didn't kill it.
  • We have to take care for each step.
  • If the egg would fall down it would not be alive any more.
  • We give to each step a lot of attention.
  • We were doing it with awareness.
  • If one step goes wrong it is lost.
  • The same things are important by the work with the biodynamic preparations.
Important things by preparations:
  • Sunlight
  • Temperature
  • Moisture
  • Awareness
 

So many things can go wrong by preparations, especially if your attention is not there.

Erik showed different boxes for the preparations. Take a look at the photos. The double wall is very important (at least 10 cm). It should be filled with at least 8cm of completely dried peat. The preparations should not be together in the box. They have to be divided by peat.
 
If you put in the wall peat that is not dried, the wood will get moist and dry after some time and there would be holes in the walls. Therefore we should put attention on drying the peat on the sun.

The preparations should be stored in a special room without electric lines and electric rays. It should be dark and cold.

You can make such a place also in the ground with concrete; the ground is then an isolator.

It is also important that you have a box for the amount that you need.  There are some good advices about the measures of possible boxes in the book “A Biodynamic manual” by Pierre Masson.

The pot should be made of glazed clay, or glass. For bigger pots there should be holes in the bottom of the pots (6 holes).

If you take 500 out of horns, there is a lot of activity therefore you can put horns at the bottom of the box for storage, so that water can go down. The balance between moisture and air is very important.

You have to be very careful in the first 3 months after you put 500 in the storage place – in the box.

If you have a bigger quantity it is easier to storage it, like for instance it is easier to storage larger amount of carrots than 1 carrot.

It is also important that 500 is connected, therefore Birthe carefully press the preparation in the pot.

It is very important that you know what is happening in the pot (use your smell, feelings, connection). If it is getting dry you spray it with water.

After the 500 is taken out of the horns it is Ok with worms.

The compost preparations should not be dried. They should be moist.

Uli told us that it is important to take a look at horns as you dig them out. If the horns are wet he lives them for some days outside, with the preparation 500 in the horns. After that he takes the preparation out.

Birthe told us, that she shakes the chamomile for preparation every day. The paper box has holes on the bottom. She advises silk for drying the herbs for preparations, because silk doesn’t takes moisture in.  Take a look at the photo.
If you use good cow manure and take care for the conditions, the 500 is good when you take it out. It goes out of the horns easily.

Jasminka told us they have problem with straw pieces in the cow manure. Birthe told us, that cows should be fed only with grass hay and NOT with clover hay, nor any other hay.

Erik doesn’t dry the manure before taking the preparation 500 out of the horns.

It is important how you dry the dandelion. You have to dry them quickly, not directly under the sun; the best is hot air under an opened window.

Storage of flowers for preparation is very important.

Dandelion properly dried has a special sound if you shake the flowers in the glass – the right one you can hear on a short film, made on the workshop. Birthe suggests that you fill the glass only to the half, so that you can shake the flowers.

Erik digs the preparation out in spring.

Birthe advises to beginners to buy the preparations for first years, so that they can see the results immediately. In this way you and your family can enjoy the best food from your own garden. When you get the results, you can start to make preparations on your own.

Birthe puts the nettle in a pipe. She plucked the leaves from the bottom to the top of the plant.

If you press juice out of the valerian, it is darker and heavier, but also OK.

The other possibility is that you take only the white part of the flowers of valerian and put them in the water.  Shake them every day. You use your nose and eyes to analyze and detect when this preparation is ready.  The energy in this type of valerian is better, according to Birthe’s opinion.

Soil quality, plant quality and food quality, Laboratory - Biocrystallization method
Lecture of Jens Otto Andersen
The plant is a very complete organism. Healthy soil gives healthy plants which can give health to people. The key question is the relation between soil quality and food quality. In hydroponic agriculture there is no soil, it is a completely industrial production (the nutrients are solved in the water).

1. Concept: soil aggregate stability, crumbs, humus, crumbs particles, colloidal structure. Very important are long term trials, Fibl doc trials (Fibl dosier).

2.  Concept: Plant
If we go away from the analytical approach, we can’t divide plant and the roots, because the plant is completely in symbiosis with microorganisms which are around the roots. This is the holistic approach. Therefore the quality of the plant depends of vast surrounding.

He told us about plant resilience which shows the ability of the organism for keeping the balance. (Resilience: the ability of a substance or object to spring back into shape; elasticity, the capacity to recover quickly from difficulties.)

He also introduced an experiment with diabetic people, where old varieties of plants didn’t have any negative impact on diabetes.

If you are vegetarian you should take care to buy organic food. If we aren’t buying organic food our health is endangered.

He also emphasized that we – consumers and also some scientists have a completely naïve view of the food quality.

If there is a heavy tractor on the soil with high humus it doesn’t damage the structure of soil.

He introduced us the results of cucumber experiment.  This is an excellent example of resilience stress test. He bought 3 cucumbers, one from conventional agriculture (bought in a big chain store), one from organic farm and one from BD farm. He cut them into 2 cm wide peace and put them in household folia, he left them for 20 days on 20°C. Take a look at the picture, he showed to us.




There was a huge difference between them after 20 days. The cucumber which is at the top of the photo is from conventional agriculture, the one in the middle is from organic agriculture, and the one at the bottom is from BD agriculture. The cucumber from Biodynamic agriculture was still fresh green and stick together as you see on the other photo. This is an excellent example of resilience stress test.
He also showed us photos of different samples of fruit juice – picture done by biocrystallization method. On the photo with two pictures of two samples, the left one is from an organic not filtrated juice from the bottle, the right one is from a juice prepared – made of concentrate. He told us that the processing method - for instance filtration can destroy all the quality gained with organic production.




                                                        

So the processing method is very vital for the quality of food. With filtration the quality is worse than without filtration – these can be seen with the help of the biocrystallization method. With this method even the application of 501 preparations can be detected.

He also presented us a trial on a clinic for children with lactose intolerance.  Children who ate row organic produced milk didn’t have any problems NO allergy! Children who drank conventional produced milk reacted with allergy. It is because milk which is sterilized and homogenized isn’t milk any more.

The processing is very important, but the storage is also important for the food quality. The industry is inventing so many new technologies …. C-vitamin is canned sunlight, but it is broken at 90 degrees C.

At the university in Karlsruhe they have had a trial with rats, feeding them with juice made from concentrate an ordinary juice. The rats which were fed with juice from concentrate had significantly much more tumors than the other group fed with ordinary pasteurized unfiltered juice.

Biocrystallization method is now recognized as a scientific one. With this method they have proved how is farming method reflecting in the pictures. They want now to connect this directly with other experiments to show the impact of farming method on health.

In Denmark there is a great rising consumer attention to food quality. He told us they are now preparing a book with this information for consumers.

He advised us to visit the http://www.fqhresearch.org/  to get more information, vital for the consumers.

We visited the laboratory and they showed us pictures made by Biocrystallization method.

 

Presentation of soil structure and cultivation, green manure, Birthe Holt
In the green house they have only small tomatoes, because they have more flavor. On all the fields the consumers can pick the vegetables where there is a red flag. They have 150 consumers paying 200 Danish crones /month. In the greenhouse they don’t turn the soil, she sows oats, phacelia, buckwheat, (take a look at the film of project’s archive)). 500 is used when they sow.  You can easily see the effect of preparation 501 on plants, because they are turning to sun. In the spring when they cut the green manure, she adds the compost and covers the ground with a black cover.

For the cultivation they use Honda F560 which lifts the ground and doesn’t ruin the structure of the soil.


With the ripper they cultivate the soil, which should be dried not too wet at the time of cultivation. They sow green manure, a mixture (cereals, phacelia, buckwheat, legumes, some vegetables - the seeds you don’t need), than they use 500. After 3 weeks they use 501. They let the plants to flower and then they mulch them – this is then food for the worms which bring air into the soil. Half of the fields are under green manure, half of them are used for vegetables.

If you feed the plants too much leafs are looking down. They should look up to the sun.

You should observe the plants’ expression, if the leafs are not looking up to the sun, you should ask yourself what is wrong? If you use 501 you can see the effect mostly even after only one day. (Take a look at the photo.)


At the place you dig a hole for the horns for 500 there should be no plants. It is good if there is a slope at this place. The horns have to be covered with a soil that is full of life but ripe, so that there is no earthworms.

Birthe told us, that they cover the place where the horns are, with a roof.

Uli J.K. expressed his opinion, that an iron roof is really unreasonable, because it is a total isolator for the cosmic energy. He thinks that a roof is not necessary.

 

Soil quality, plant quality and food quality - Rising pictures (Capillary dynamolysis pictures)
Bent Pyskov has showed us the laboratory.

He explained the process of making rising pictures. He puts the juice of a plant into the hole and special paper to. On the first picture he marks the line, up to which the juice comes. He puts than      0, 25 % of the silver nitrate, it is so low to stay below cosmic influence. He takes the picture out and dries it. Then he adds iron sulfate 0, 25 % and let the picture rise for 3 hours. At the end he puts the pictures to light and the process is finished. The first photo shows control pictures.

This method requires the right proportion of water and juice, this proportion he finds out himself.

We observed rising pictures of the juice from beetroot from: Demeter farm of  Karl Henning Mikkelsen, Demeter farm Hertha, organic agriculture and conventional agriculture. The columns of pictures from each are seen on the photo. In the lines there are pictures of 1 day old juice, 2 day, 4 day 6 day old juice. As we could see the second sample from Hertha shows the most harmony. The conventional sample shows chaos.


Then we observed the rising pictures of the milk samples. The most harmony could be seen at the sample from Hertha, the cows are milked only once a day.

Biodynamic agriculture in Denmark

Niels Jensen introduced us the history of biodynamic in Denmark. The first organization was founded in 1936 by a businessman and 19 farmers, 12 of them were owners of big farm estates. In the period from 1940 – 1960, there were only some stores where you could by BD food, the consumers were mostly the members of vegetarian society. The situation changed after 1968, many consumers - young people were interested how to cultivate the land without polluting the environment. In 1980 organic farming started, those farmers learn from the BD farmers about the alternative way of agriculture, but they didn’t want the spiritual part. The BD farmers discussed much the new organic movement and how much connected they should be with it. In praxis a lot of Demeter food was sold as organic food.  After 1990 the situation changed and BD opened to the world. They have opened an office and they have very skilled people.  Also the organic farmers come with questions and wish their opinion. New farmers who are nowadays joining the BD association are mostly organic farmers. In the last 10 years they have experienced a new and positive interest of what they do, also from the consumers who are interested in the aspect of quality of Demeter food.

Now there are 35 biodynamic farmers in Denmark who cultivate 2.300 ha of land. They are highly respected from consumers. Biodynamic agriculture is therefore in good shape and develops although it is a difficult job to survive economically amongst Danish most efficient agriculture producers.

Day 3
Date: 30th 2014

Present: Uli Johannes König, Ulrike König, Mike Oltmanns, Matthias König,Alan Morau,Elmar Gunkel, Caroline Schürer, Erik Frydenlund, Birthe Holt, Niels Jensen, Sandra Percač, Jasminka Iličić, Ivan Kosak, Drago Purgaj, Sonja Mauko Purgaj, Radovan Šuman, Karl Vogrinčič,  Patricija Šenekar, Vesna Čuček.

 

Topic:  Soil quality, Visiting farm of Karl Henning Mikkelsen, Nordlundvej 105, 7330 Brande and vegetable production at Farstrupvej 4, Morud.

Location: Nordlundvej 105, 7330 Brande and Farstrupvej 4, Morud.

Duration: 9.00 – 15.00

 

Summary:

Karl Henning Mikkelsen, he has 4-5 ha potatoes, 2-4 ha vegetables, 20 heads of cattle.

He bought the farm in 1994. In 1998 he began with organic agriculture He went to Germany and saw results from biodynamic farming therefore he decided for BD agriculture.  For him it was so impressive that the sunflower oil from BD agriculture was bright and golden in comparison with the other one from conventional agriculture.

For him it was very important to meet and learn from Alex Podolinsky.

On the farm the soil is very sandy. Therefore he plugs, sows the seeds and after that he puts the compost around the vegetables – in 2 days the roots develops.

For the pastures this machine on the photo is very important for spreading cow pads. It is very important for the soil and the output is doubled.


 

With the mulcher he cuts the grass and leaves it on the pasture. He sows clover with grain. When the grain is harvested the clover can grow for two more years.


Most of the work he does himself. He has some new and some old machines. With this machine on the photo the star rollers open the soil and bring the air to the soil.


Organic farmers sow usually a mixture of clover with some herbs and spring barley. They sow this mixture in spring. After barley clover is already there…. In spring clover takes light and weeds don’t grow so much. He cuts grass twice a year.

Some big farmers ask him how is it possible that he doesn’t have to irrigate this soil because it is so sandy. The answer is in the compost preparations and the use of compost.

He explained us how he prepares the compost hip. He puts the material (straw with cow manure) from the shadow places on pastures on hips and covers the hips with foil.


 

 


He opened the hip for us.


Take a look at white roots.

 

Look at leafs of beet on the photo below. They show a lot, they shine, looking to the sun.

On the field with onions there were no weeds till the end of July but in August the weeds exploded. This field with onion was 3 times cultivated with a cultivator with goose foot.


 

Written by: Vesna Čuček

 

 

This project has been funded with support from the European Commission.
This publication reflects the views only of the authors, and the Commission cannot be held responsible for any use which may be made of the information contained therein.

 
















6th GRUNDTVIG Partnership Meeting in Darmstadt, Germany











 Grundtvig Learning Partnership Project

»Adult education strategies in making best compost and treating of manure practices in order to highlight better food quality and reduction of the nutrition losses with regards of social, initiative and entrepreneurship key competencies«

German Project No.: 2013-1-Sl1-GRU06-05514 2
Duration: 1. August 2013 to 31. July 2015
 
 

Minutes of the 6th Meeting in Darmstadt, 20. - 22. October 2014

Partners of the project:
Germany: Forschungsring für Biologisch-Dynamische Wirtschaftsweise e.V.
Denmark: Foreningen for Biodynamisk Jordbrug
Croatia: Centar Dr. Rudolfa Steinera 
Slovenia: Društvo za biološko-dinamično gospodarjenje Podravje.
 
1st Day: Monday, 20th October 2014
 
Topic: Best practise in making compost and treating manure – testing a biodynamic food, exchange of news and overview of biodynamic literature

Location: Forschungsring e.V., Darmstadt

Duration: 18:00-22:00

Present: Uli Johannes König, Meike Oltmanns, Matthias König, Ulrike König, Gesine Maudt, Erik Frydenlund, Birthe Holt, Niels Jensen, Dayana Vitorino, Sandra Percać, Romana Kovač, Ivo Košak, Drago Purgaj, Sonja Purgaj, Karl Vogrinčič, Radovan Šuman, Jolanda Lešnik

Summary:

Participants gather together at the evening in “Forschungsring für Biologisch-Dynamische Wirtschaftsweise e.V.” in Darmstadt one of the world oldest institutes for eco farming. Dr. König introduced the new available literature and he invited participants to taste fresh biodynamic vegetable and food prepared by Matthias. Participants could felt a powerful energy of biodynamic food with excellent taste.

Partners accept the following Agenda for 6th Grundtvig meeting:

2nd day:
8        Preparation for work and strengthening with biodynamic food
9  -  10     Theoretical introduction in making biodynamic preparation for humus
10–10:30  Sheets
10:30–11  Coffee break
11 – 13     Practical aspect of manure preparation and practical approach to
                preparation
13 – 14     Lunch time
14 – 15     Stirring
15 – 16     Formatted force - Science
16 - 16     Coffee break
16 – 17     Spraying
17 – ∞      Discussion

 3rd day:
 8 – 9    Preparation for work and strengthening with biodynamic food   
 9 – 10  Overview and special questions coming out prom previous day
10 – 13 Presentation of research at the Hochschule GEISENHEIM University
13-14 Time for lunch
14-18 Visit on Vine farm Kühn

 2nd day, Tuesday, 21st October 2014


Topic: Theoretical introduction and practical approach of making biodynamic preparation for humus

 

Summary


All participants gather together on time in morning preparation for work. It was felt excitements and curiosity in the air about announced topic. Uli Johanes Köning had started his introduction in working day with a description of the possible supply of parts from cow in Germany as it is needed for biodynamic preparations. Coming out of the practise it is important that a proper communication with authorities is established and there is a less problem while cow organs are used for scientific purpose. The interesting point that was exposed is also a needed condition for producing biodynamic products with the possibilities of legal organizational forms in each partner’s state. In practice is shown that the BD farmers has very individual approach and that this should be accepted and should be example for the study.      

Central theme of the lecture was learning about the purpose of cows for people and about anatomy of cows according to meaning and use in biodynamic farming. Why is horn so female cow so important? Why and how is intestine useful? What is the function of mesentery?

As it is known from history a human being leaves with cow for a long time. The cow has only three daily tasks: eating, processing of food and sleeping this is why very calm and stabile animal with favourable effect on humans. Cow horn serve to cow as body perception while mesentery is common soul connected with cosmos.

After some formalities with project papers, participants started with lesson about impact of animals particularly cows in process of producing preparations. 
 
   Of course, first of all it is necessary to provide all materials and Uli Johanes Köning showed very practically how chamomile  flower for preparations No.503  with use simple but very practical tools.                             
Also it is very important to take an experience of which method is suitable in phase of preparing for feeding.
 
Participants can saw the system of falling water with effect like “moving water ether energy” serving to energized preparation No.503. 
 
Under the troughs of water the sink is using for feeding preparation No.505


For preparations No.506 was used the dandelion flowers which was harvested and dried very carefully      

After lunch the participants with restored energy were ready to implementation of next step in biodynamic farming – stirring.
 
This is the way of how mature preparations are used for spraying. Participant could try to stirred water in barrels of different sizes. 

 
Practic technical solution of “hanging mixing devices” offer an experience of difference between tools and the differences of effort that should be taken to create chaos.

Uli Johanes Köning gave to participants some information about results of some researches on “formatic forces” and invite participant to do an experiment: 

All of present persons were invited to observe and feel the trees and also whole place with raising awareness of feelings.
 
A part of lawn was spraying with informed water and here the experiment was began:
Participants moved on informed space and let the feelings to came out; the difference has been detected: in general the perceptions were stronger in imagination and feelings.  
The final lecture of this day was familiarization with the feeding infrastructure of mural sinks filled with peat and terracotta pots.




After that the demonstration of spraying began.

 

The working day was continued with discussion and explanation of some daily specificities.
 

3rd day: Wednesday, 22nd October 2014


Visit at the Hochschule GEISENHEIM University


The Research Center Geisenheim and the Faculty of Geisenheim, formerly part of the Rhein Main University of Applied Sciences, Wiesbaden, merged on January 1, 2013, to form the newly-created ‘Hochschule Geisenheim University’, the first ‘new type’ of university in Germany. This is a unique institution combining both practice-oriented elements of universities of applied sciences (Fachhochschulen) and the theoretical education and research in master and PhD programs traditionally undertaken in the universities.

Young female researcher from Research Center Geisenheim present to participants the results of three year research study comparing different method used for cultivation of grapes: conventional, integral, ecological and biodynamic.

After presentation at the Research Center all group went to the experimental vineyard where was given an additional explanation of research study and participants got answers on theirs questions.    

Another place of visit was Weingut Peter Jakob Kühn

In the afternoon participants visited a biodynamic wineyard farm of Peter Jakob Kühn who gave an introduction into the history of this farm and the conversion to biodynamic agriculture :

The Weingut Peter Jakob Kühn is in Oestrich in the Rheingau. Founded by Jacobus Kühn in 1786, the estate is run by Peter Jakob and Angela Kühn. They are the eleventh generation of winemakers in the Kühn family.
The Kühns own 20 hectares of vineyard in the Doosberg and Lenchen (Oestrich), St. Nikolaus (Mittelheim), as well as in the Hendelberg and Jungfer (Hallgarten). The vineyards are planted on natural south-facing slopes along the Right Bank of the Rhein at an altitude of 70 meters, and are well protected against the cool borealis by the foothills of the Taunus Mountains. Riesling accounts for 90%, with the rest accounted for by Spaetburgunder.

Their vine estate was founded around the start of the 18th century and remains a family business to this day. Run in the 11th generation by Peter Jakob and Angela Kühn and their three children already work alongside parents, continuing the family tradition. Only by maintaining their philosophy and through the knowledge that quality and sustainability are inseparable, has their winery survived through the centuries. On this basis they decided in 2004, to achieve a certification as ecological, biodynamic winery. The expectation they set in their own quality also manifests itself in their memberships in the VDP (Prädikat Wine Estates), Demeter, the association for organic agriculture based on anthroposophical principles, and the association of international biodynamical wineries : “La Renaissance des Appellations“.
Nothing determines the future quality of the wine as thoroughly as the work processes that take place in the vineyards throughout the year. The most important task of these processes is, to strengthen the vines through their biodynamical work in such a way, so that they can grow healthily and stress-free. The basis for this is provided by eco-dynamic agriculture: plentiful varieties of cover crops create a healthy environment, organic compost enriches and structures the soil, and herbal extracts strengthen the vines. Additionally their workflow is organized according to natural biorhythms. That is as sound as a strong heartbeat and maintains the living balance of these vineyards. For lively wines can only emerge from vital vines – and that you can experience in the flavour.
On their estate they work wholeheartedly and hands-on, on the manufacture of natural, unpolluted wines of top quality. Ranging from the classical ripening process in the “Rheingauer Halbstück” (600 litre barrel) to wines that mature in amphoras – our range is wide.
All theirs wines ferment spontaneously on their own yeast and are given plenty of time to unfold their natural character. The wide spread practice to speed up fermentation artificially, or to „correct“ wines through a variety of means, is inconceivable for them. They count on a selectively harvested, healthy grape base and total calm during the maturing process. For reach a goal of quality they prepare humus by themselves on biodynamic method.

 




As this project is slowly coming to an end, partners had to reach an agreement on what a result of the project activities according to the application form should be. Through conversation, participants reached the following agreement:
 
Result of the project is going to be a presentation of project activities and practices in electronic form
 
Each project partner will contribute an article of biodynamic farming focusing on preparation of  humus in their country; Jolanda will prepare a template with guidelines and information, a common form of content for all
 
Deadline for finishing the articles is 31st of January 2015
 
Project partners will fulfil Evaluation form from previous meeting and return them to project coordinator till end of February 2015  
Planning next meetings: the next dates are

24.-26. April 2015 in Slovenia - final meeting