Certified Humane International program …

We have been working on this certification for the last 6 months, and our poultry has gone through significant improvements with support from a wonderful pool of resource people who deeply care about ethics of animal care in agriculture. This ce Home  »  Blog  »  Certified Humane International program for the Poultry Certified Humane International program for the Poultry March 2026 · Anshul Aggarwal AuroOrchard has just completed the certification process of the Certified Humane International (CHI) program. We have been working on this certification for the last 6 months, and our poultry has gone through significant improvements with support from a wonderful pool of resource people who deeply care about ethics of animal care in agriculture. This certification is quite stringent with a great deal of paperwork, in-person inspection and annual audits. The CHI standards are quite extensive and detailed and have given us a strong foundation and reference to build on. You can read more about CHI standards here. This process has also helped us know more about the conversation on ethical poultry farming in the world, and how different farmers around the world are practicing this in their own ways based on their context and resources.  While the certificate in itself is not a big achievement,  it affirms our commitment to an unending pursuit of growing the highest quality food for Auroville. Our sincere gratitude to our wonderful community for their support and encouragement in doing this work.   You can find some answers to common questions on AuroOrchard eggs here. Previous Article Featured Articles Monthly Updatesㅤㅤㅤㅤㅤㅤㅤㅤ 25 Mar 2026 Year-end updatesㅤㅤㅤㅤㅤㅤㅤㅤ 20 Dec 2025 Certified Humane International program … 27 Mar 2026 Time to Summernate: Ayurveda Healthy Tips by 26 Mar 2026

Eating With the Daylightㅤㅤㅤㅤㅤ

Life on Earth moves in a rhythm shaped by the sun. As daylight arrives, nature slowly comes alive. Birds begin to chirp, plants respond to light, and activity across ecosystems increases. As the sun rises higher, energy builds. Around midday, this energy reaches its peak. As evening approaches and the sun begins to set, activity gradually slows, preparing all living beings for rest. Home  »  Blog  »  Eating With the Daylight Eating With the Daylight March 2026 · Charan GP “Insights into the connection between sunlight, circadian rhythm, and the body’s digestive and sleep cycles.” Life on Earth moves in a rhythm shaped by the sun. As daylight arrives, nature slowly comes alive. Birds begin to chirp, plants respond to light, and activity across ecosystems increases. As the sun rises higher, energy builds. Around midday, this energy reaches its peak. As evening approaches and the sun begins to set, activity gradually slows, preparing all living beings for rest. The human body is deeply connected to this same rhythm. This daily cycle of light and darkness regulates what is known as the circadian rhythm, the internal body clock that influences sleep, wakefulness, hormone release, digestion, metabolism, and repair processes. The body does not function randomly. It responds continuously to the presence or absence of light. Sunlight and Digestive Capacity One important aspect of circadian rhythm is digestion. Digestive strength is closely aligned with daylight. As the sun rises and energy increases, the body’s ability to digest, absorb, and metabolise food also increases. Around late morning to early afternoon, when the sun is near its peak, digestive activity is at its strongest. As the day moves toward sunset, digestive capacity naturally declines. When food is eaten late in the evening, the body must stay active digesting at a time meant for slowing down, repair, and rest. Energy that could support deep sleep is instead diverted toward digestion. Many people notice this through experience. After eating a heavy meal at night, the body may still feel bloated or heavy the next morning. Sleep may feel light or incomplete, and waking up does not always bring a sense of freshness. Observation Through Experience For many years, despite sleeping for enough hours, I often woke up without feeling rested. A simple question kept coming up. Why do I not feel fresh after sleep? This curiosity led me to observe my eating patterns. Growing up, dinner was usually between 8 and 9 pm. In my early twenties, I began experimenting by eating earlier. First around 7 pm, then 6 pm, and sometimes skipping dinner altogether. Over time, changes became noticeable. Sleep felt deeper, mornings lighter, and energy more stable through the day. For the past several years, this exploration has continued. Currently, I finish my meals within a four-hour window, usually between 10 am and 2 pm, followed by a fasting period of about twenty hours. This timing closely follows daylight hours and the natural rise and fall of energy in the body. Breaking the Fast Gently When the body wakes up in the morning, it has just come out of a fasting state. At this time, the system is sensitive and receptive. Just as a vehicle starts in first gear before moving into higher gears, the body also benefits from a gentle beginning. Hydrating and easily digestible foods support this transition. Fresh fruits, fruit juices, coconut water, and green juices etc provide hydration and light nourishment without burdening the digestive system. As the day progresses and sunlight increases, denser foods can be introduced, when the body has more energy and time available for digestion. Circadian Rhythm and Artificial Light The circadian rhythm is the body’s internal clock, regulated mainly by light and darkness. Morning sunlight signals the body to wake up, activate digestion, and increase alertness. As daylight fades, the body naturally prepares for rest through the release of melatonin, which supports deep sleep and recovery. Exposure to artificial light, especially blue light from mobile phones and screens, after sunset can disrupt this process. Blue light mimics daylight and can signal the body to stay alert when it should be slowing down. This can delay melatonin release, reduce sleep quality, and limit the body’s ability to rest and repair. Just as eating late keeps digestion active at night, prolonged screen exposure after sunset keeps the nervous system active, reducing the depth and effectiveness of sleep. Living in Alignment The circadian rhythm is not something external to follow. It is already functioning within the body. Paying attention to light, food timing, and rest allows the body to work with less resistance. A simple reflection can be useful. Have you noticed how your body feels after eating something heavy at night? Or how screen exposure late into the evening affects your sleep and energy the next morning? Observing these signals, without forcing change, often reveals what the body naturally prefers. The sun rises and sets each day without effort. When daily life begins to align more closely with this rhythm, the gut, sleep, and energy often respond with greater ease. Previous ArticleNext Article Featured Articles Monthly Updatesㅤㅤㅤㅤㅤㅤㅤㅤ 25 Mar 2026 Year-end updatesㅤㅤㅤㅤㅤㅤㅤㅤ 20 Dec 2025 Food Sovereignty and Seeds of AuroOrchard 28 Mar 2026 Eating With the Daylight 26 Mar 2026

Food Sovereignty and Seeds of AuroOrchard

Since the Second World War, the agriculture paradigm has shifted dramatically to keep pace with the evolving industrial and economic paradigms. The culture of mono-cropping has grown on some ill-found assumptions and hard realities of the changing social structures in farming communities. As much as monoculture is believed to be the only way to produce high-yields, and a dominant solution to feeding the world, it is also easier for farmers who have no option than to resort to mechanization due to lack of hands working on the fields. The farmers who lack the resources to buy machines or employ family members on the farm suffer the most. However, despite the illusory success of turning large acres of land into monocrop systems, the inequity in food distribution couldn’t have been higher than ever. As per studies done in recent times, collectively we grow food already for about 10 billion people (calorie equivalence) but over a third of this food is wasted while harvesting, storing, shipping and so forth (Holt-Giménez et al., 2012). Home  »  Blog  »  Food Sovereignty and Seeds of AuroOrchard Food Sovereignty and Seeds of AuroOrchard March 2026 · Anshul Aggarwal​ Since the Second World War, the agriculture paradigm has shifted dramatically to keep pace with the evolving industrial and economic paradigms. The culture of mono-cropping has grown on some ill-found assumptions and hard realities of the changing social structures in farming communities. As much as monoculture is believed to be the only way to produce high-yields, and a dominant solution to feeding the world, it is also easier for farmers who have no option than to resort to mechanization due to lack of hands working on the fields. The farmers who lack the resources to buy machines or employ family members on the farm suffer the most. However, despite the illusory success of turning large acres of land into monocrop systems, the inequity in food distribution couldn’t have been higher than ever. As per studies done in recent times, collectively we grow food already for about 10 billion people (calorie equivalence) but over a third of this food is wasted while harvesting, storing, shipping and so forth (Holt-Giménez et al., 2012). Small farms feed the world Interestingly, over 70% of the food that we end up eating, still comes from small-farms (25 acres or less) managed by communities and families for subsistence, and not from large mechanized monocrop systems as we are made to believe. Also small farms have been found to be 4-5 times more productive than large farms because of their intensive diverse cropping integrated with animal rearing(Lerman & Sutton, 2008; Small farmers feed the world, Grain, 2014). We do have enough food to feed the planet and almost three quarters of it comes from small farms. So where does large scale industrial agriculture fit in this story and how can it help if production is not really the primary challenge? The industrialization of agriculture has led to large scale disempowerment of small farmers, degraded rural lands and culture and polluted our soil, water and air and the poor stay hungry no matter how much more food is produced on this planet. Our overwhelming stress on strategies and policies to feed the world are focused only on producing more food. But we forget that this also means more food of a certain quality.  As the world wakes up to appreciate the subtle nuances of relationships of humans with nature, other humans and themselves, the subtle qualities of food and their relationship with human health must also be considered. Cheap food does not mean good food and as a global collective, feeding the world population is rather an insufficient objective. That all on this planet should have access to clean and wholesome food is an idea worth living and fighting for, and large scale industrial agriculture has very little to offer in this regard. The solution of lack of access could lie in decentralization and localization of production and distribution. But the road ahead is difficult, especially for small farmers. Changing climatic patterns and a demand from consumers of non-seasonal, non-local produce due to changes in diet preferences, loss of knowledge of using traditional and local foods along with loss of traditional seed varieties due to lack of skill and subsidies on hybrid seeds has led to a loss in agricultural biodiversity and a degradation of local food systems. As a result farmers have had to grow food based on the lopsided market demands and economic incentives. This trend is, of course, changing slowly and research and experimentation in rediscovering a balance of natural farming in the current ecological and social paradigms is emerging both on the fields and within the new food distribution enterprises.  Human role in agro-bio-diversity One of the aspects of re-discovering this balance and re-establishing the lost relationship with the land is letting go of our conceptions of order and monocultures towards revitalising the biodiversity in our ecosystems. Since human impact has surpassed that of all others, we have been shaping the evolutionary process of biodiversification, consciously and unconsciously. Our very existence has a definite impact and our role in the ecosystem implores us to walk, work, eat and modify our environment for survival. Yet, in the last few centuries or even since agriculture began thousands of years ago, our impact on our environment has been steadily increasing as we slowly seem to be losing track of what is important and are moving from modification to exploitation. Communities based on land and in forests have evolved with their ecosystems since millennia. They themselves have been a part of the biodiversity of the land. Not only have humans evolved within the ecosystems, they have also contributed in protecting and furthering the evolution of these systems. The Amazon forests, which are now being referred to as the oldest food forests, are the perfect example of how human culture can support and enhance biodiversity and create a synthesis of wild and humanized ecosystems (Panko, 2023;

Monthly Updatesㅤㅤㅤㅤㅤㅤㅤㅤ

All eyes on Mango, Avocado, Jackfruit, Ramphal, Soursop, Pomelo flowering and fruiting. The young orchards are growing well and we are working to compost and mulch them, to prepare the soil for summer. Our papaya trees are suffering from a virus (Mosaic or Ringspot) and this has severely affected the production. Most of the trees now need replacement which means our papaya production this summer will drop significantly. Home  »  Blog  »  Monthly Updates Monthly Updates March 2026​ · AuroOrchard Poultry AuroOrchard Poultry is now Certified Humane. We just completed the certification process of the Certified Humane International (CHI) program. We said goodbye to our second flock of brown birds in February to make space for the young laying birds (the fifth flock!). We also received the sixth flock of one-day old chicks. We are still completing some paperwork for Certification Humane International (CHI) and anticipating that the certification will be given next month. Overall, over the last few months, the poultry work has become really organised with more help from some new team members and great information from an excellent resource pool from CHI. As summer is approaching, the egg consumption has dropped and we are reaching out to multiple people to see how best to distribute the eggs in and around Auroville. Any help in this regard will be greatly appreciated. Vegetable garden We had a wonderful winter with diverse crops. As heat rises, irrigation and mulching become essential. We are planting Sunnhemp to prepare beds for June–July (Aadi masam), while continuing pumpkin, long beans, brinjal, ladies fingers, and basil for summer, and planting ginger and turmeric. Orchards All eyes on Mango, Avocado, Jackfruit, Ramphal, Soursop, Pomelo flowering and fruiting. The young orchards are growing well and we are working to compost and mulch them, to prepare the soil for summer. Our papaya trees are suffering from a virus (Mosaic or Ringspot) and this has severely affected the production. Most of the trees now need replacement which means our papaya production this summer will drop significantly. We are organising to plant more trees in the coming months. Seeds & Nursery We continue to save seeds, although small animals and birds have made it very challenging this year to keep seeds– fruits and pods are destroyed before any seed can set. Despite this, our nursery team continues the work diligently. We just started some Cacao from seed. We also have some thai ginger, lemongrass, etc. in the nursery at different growing stages. Abundance Our team has been busy with preserving Rosella, Turmeric, Mango Ginger, Red Chili, Rugula, Celery, drying flowers, replenishing stocks of tea, cashew butter, syrups and so on. It has been a wonderfully busy year with many products and very encouraging feedback from the community. We are now consolidating the team, organising better, reviewing which products we should focus on and preparing for the abundance of fruits as summer approaches. Research & Education Since the end of last month, we have been hosting what we are now calling the AuroOrchard Learning Space. This month, we had sessions on composting, the art of fermentation, celebrating fruit diversity, introduction to syntropic agriculture and introduction to community-scale market gardening. All the sessions have had an overwhelmingly encouraging response which shows that there is a growing need for open learning spaces for agricultural education. These spaces are also open for anyone interested in sharing their passion and skills in the arts and sciences of the land, society and self. Febuary 2026​ Poultry We had the first audit and inspection of our poultry from Certified Humane International. The inspector appreciated the work being done with the poultry on the farm and gave some really helpful comments and suggestions. We are completing the paperwork of the certification and will soon be one of the very few farms in India certified by this international standard. At the same time, we are replacing a flock and will be getting another flock of one-day old chicks in the coming weeks. Vegetable garden The garden is blooming with pumpkin, winged beans, long beans, brinjal, ladies fingers, cucumber, rosella, rugula, spring onion, chives, celery, coriander, lettuce, spinach, and flowers. We are expecting even more diversity in our harvests in the coming weeks. The pressure from wildlife has been intense and we lost quite a lot of produce to squirrels, rats, peacocks, wild boars and stray cattle. This is also the seed-saving season and we are stocking up for the year. We are grateful to a dedicated team of volunteers and a young team for their persistent work in maintaining the garden despite the challenges. Orchards The syntropic blocks are being pruned to create more light and biomass for the fruit trees. Mango and Avocado have set beautiful flowers and if the weather allows we are expecting a good yield with better quality (unlike last year when most mangoes were damaged or had worms). We also planted several new varieties of Bananas and got some really useful feedback on our existing Banana plantation which we plan to work on soon. We will also be establishing a new Lemon orchard to replace our current lemon plantation which is over fifteen years old. Seeds & Nursery This is the most important season for us to save seeds. However, most of our seed plots were damaged by squirrels, peacocks and rodents. We can feel this pressure even in the nursery where young seedlings are constantly being damaged by these small animals. We are creating nets and physical protection to continue this work. Despite these challenges, we are grateful for the diversity of this season, the wonderful saplings that are being planted every week in the gardens and the seeds that we did manage to save and will save for the rest of the year. Abundance We have had some new people in the team and this brings in new ideas, new recipes and new energy to try out different things. Besides continuing replenishing the stock of products that we already have,

Hunger: A forgotten language

Before speaking about food, nutrition, or health, there is a quieter and more fundamental question that often goes unasked: What is hunger? Home  »  Blog  »  Hunger: A forgotten language Hunger: A forgotten language February 2026 · Charan GP Before speaking about food, nutrition, or health, there is a quieter and more fundamental question that often goes unasked: What is hunger? Where do you feel it in your body? Is it in your stomach, your throat, your mouth, a readiness to receive food? Or is what we call hunger shaped by other rhythms: the time of day, emotion, or habit? When was the last time you were truly hungry and had a meal? Eating by Time, Not by Need Growing up our meals are often organized almost entirely by time. Breakfast in the morning, lunch in the afternoon, dinner at night, with snacking woven in between. School bells, schedules, and later work routines dictates when to eat. Hunger, the word itself, becomes distant, less a lived experience, more a concept tied to routine. From Bodily Clarity to Conditioning A baby knows hunger clearly. When a baby is hungry, it cries. When it is full, it does not eat. There is no persuasion, no logic, no routine. The communication is direct and embodied. Slowly, feeding is aligned with adult schedules and convenience. Over time, the clarity of hunger dulls. What begins as responsiveness becomes routine. By adulthood, most of us are better at following the clock than listening to the body. Hunger in Nature-+ licated. Animals eat when they are hungry. If food is not available, they wait. They fast. Wild animals do not graze continuously; they eat when the body calls. Domesticated animals are conditioned to schedules, but instinct still speaks. In the wild, movement, effort, and hunger are connected. Physical activity prepares the digestive system. Food is earned through engagement with life. Modern human life looks different. We sit for long hours. We move little. Yet we eat frequently, often more than our ancestors ever did. The Invention of Breakfast For much of human history, there was no universal concept of breakfast as we know it today. Many traditional cultures ate one or two substantial meals a day, often after physical work had already begun. The modern idea of breakfast emerged alongside industrialization. Factory schedules, school timetables, and long working hours required predictable energy intake. Food had to be quick, standardized, and easily distributed. Cereal companies seized this opportunity. By promoting grains as essential morning fuel, they introduced the notion that skipping breakfast was unhealthy, even dangerous. Marketing framed breakfast as the most important meal, not because the body demanded it, but because industry required it and products needed to be sold. Over time, this industrial solution became a cultural norm, reaching Indian households and blending with local food habits. What began as a strategy for consumption became unquestioned tradition. Eating Without Hunger When food is eaten without hunger, the experience changes. Have you noticed how food tastes when you are truly hungry? Even the simplest, bland meal feels satisfying, alive, enough. When hunger is absent, even the most elaborate meal can feel dull. The body seeks stimulation instead of nourishment: more spice, more salt, more sugar, more intensity. This is not a failing; it is a sensory response. Appetite becomes craving. Digestion, Fatigue, and Stimulation Digestion requires energy. It draws on what many traditions call prana or nerve energy. When the body is genuinely hungry, digestion flows easily. Enzymes respond. Energy moves. When food arrives without hunger, digestion becomes work. Energy is pulled inward, and the body feels heavy, sluggish, or sleepy. To counter this, we reach for external stimulants: tea, coffee, sugar. These provide temporary lift but do not restore underlying energy. The cycle quietly repeats. Availability, Habit, and Overfeeding Another layer is availability. Food today is constantly accessible. It arrives with a click or a short walk. There is little waiting, no effort. Hunger cues blur. Habit takes over. Our ancestors worked for food, moved for it, and ate in response to genuine need. Today, we eat because it is there, not always because the body calls. An Ongoing Inquiry I am still learning this myself everyday to listen to the body and feed when hungry. It is not simple when decades of habit have trained the body to ignore its signals. Sometimes thirst can also be confused with hunger. Hunger is not an idea. It is a sensation, a communication, a relationship. Perhaps the question is not how often we eat or what we eat, but whether we are listening at all. An Invitation For your next meal, take a moment to feel your body and check what is guiding you to feed. I am curious to hear your reflections and insights. Previous Article Featured Articles Monthly Updatesㅤㅤㅤㅤㅤㅤㅤㅤ 25 Feb 2026 Year-end updatesㅤㅤㅤㅤㅤㅤㅤㅤ 20 Dec 2025 Hunger: A forgotten language 26 Feb 2026 The World of Bananasㅤㅤㅤㅤㅤㅤ 25 Feb 2026

The World of Bananasㅤㅤㅤㅤㅤㅤ

We recently hosted a beautiful knowledge sharing session on bananas with Vinod Sahadevan Nair, whose ㅤ ㅤ Home  »  Blog  »  The World of Bananas The World of Bananas Febuary 2026 · Charan GP We recently hosted a beautiful knowledge-sharing session on bananas with Vinod Sahadevan Nair, whose deep passion and lifelong work with banana diversity inspired everyone present. He shared his journey, cultural associations of bananas across regions, and practical insights into cultivation, propagation, and managing diverse varieties in a sustainable way. The session explored the many dimensions of bananas, from their nutritional value and health relevance to the wide range of uses from fruit, stem, flower, and leaves. Farmers and growers from Auroville actively participated, asking thoughtful questions on cultivation practices, disease management, and varietal selection, making it a rich and interactive exchange. The gathering concluded with a visit to the banana plantation at Auro Orchard, where participants could observe the diversity and growing systems more closely. Watch the entire session here We recently hosted a beautiful knowledge-sharing session on bananas with Vinod Sahadevan Nair, whose deep passion and lifelong work with banana diversity inspired everyone present. He shared his journey, cultural associations of bananas across regions, and practical insights into cultivation, propagation, and managing diverse varieties in a sustainable way. The session explored the many dimensions of bananas, from their nutritional value and health relevance to the wide range of uses from fruit, stem, flower, and leaves. Farmers and growers from Auroville actively participated, asking thoughtful questions on cultivation practices, disease management, and varietal selection, making it a rich and interactive exchange. The gathering concluded with a visit to the banana plantation at Auro Orchard, where participants could observe the diversity and growing systems more closely. Watch the entire session here Key Learnings from the session for the current and future AuroOrchard plantations 1. Variety-Specific Needs Matter One of the most important learnings is that each banana variety has different requirements in terms of water, nutrients, spacing, and care. For instance, red banana varieties require comparatively higher water and manure, especially during the initial establishment stage. Treating all varieties the same can affect their growth and overall health. 2. Sprouting and Establishment Differ by Variety We observed that different banana varieties sprout at different rates and show varied early growth patterns. This highlights the importance of patient observation during the first few weeks rather than assuming uniform growth across all planted suckers. 3. Soil and Climate Suitability is Crucial Planting multiple banana varieties also became a living experiment to understand how each variety responds to the local soil and climate conditions. Not every variety adapts equally, and observing their response helps identify which ones are best suited for the specific microclimate of the orchard. 4. Spacing Requirements Vary Across Varieties Certain varieties, especially larger ones like red banana, require wider spacing for healthy growth, while some smaller or compact varieties can thrive with relatively less spacing. Proper spacing ensures better sunlight exposure, airflow, and root development. 5. Importance of Sunlight Banana plants require good sunlight for healthy growth. Adequate exposure supports stronger vegetative development and overall plant vigor, especially in the early stages after planting. 6. Handling and Transport of Suckers A practical learning was that banana suckers are quite resilient and can be transported and stored under shade for about one to two weeks without major issues, provided they are handled properly and not exposed to harsh sun or waterlogging. 7. Diversity in Taste, Texture, and Cultural Value Each banana variety differs in aroma, texture, taste, and cultural relevance. This diversity reflects not only agricultural richness but also the cultural and traditional significance associated with different banana types. 8. Water Management During Early Growth Due to excessive water accumulation in some planted areas, we had to cut the top portion of certain sprouts that were submerged. This reinforced how sensitive young banana plants are to waterlogging and the need for proper drainage management. 9. Bed Management and Animal Disturbance After clearing the beds, chickens and ducks from neighboring land frequently entered and dug into the soil in search of food, especially because the beds were bare and weed-free. This created a new challenge in protecting early sprouts, leading to the consideration of netting and protective measures. 10. Intercropping Observations Pumpkins were planted alongside the banana plants as a companion crop. While bananas are expected to take around 9 to 12 months for harvest, pumpkins are establishing well and are likely to be harvested earlier, around May. This supports better land use and short-term productivity. 11. Previous Crop Influence (Papaya) Before bananas, the beds had papaya plants that showed signs of viral infection and gradual decline. Many affected plants had to be removed, and this raised the need to assess soil health, identify possible root causes, and take corrective steps for long-term resilience of the plantation. 12. Early Growth Monitoring Phase Encouragingly, almost all planted banana suckers have sprouted. The next one to one and a half months will be critical for observing shoot health, vigor, and overall establishment to ensure strong future growth. 13. Adaptive Learning Through Observation Overall, the plantation is evolving as a dynamic learning space, where continuous observation of plant response, soil condition, water management, biodiversity, and protection methods is guiding more informed and context-specific cultivation decisions. Key Learnings from the session for the current and future AuroOrchard plantations 1. Variety-Specific Needs Matter One of the most important learnings is that each banana variety has different requirements in terms of water, nutrients, spacing, and care. For instance, red banana varieties require comparatively higher water and manure, especially during the initial establishment stage. Treating all varieties the same can affect their growth and overall health. 2. Sprouting and Establishment Differ by Variety We observed that different banana varieties sprout at different rates and show varied early growth patterns. This highlights the importance of patient observation during the first few weeks rather than assuming uniform growth across all planted suckers. 3. Soil and Climate

Vermicompost at AuroOrchardㅤㅤㅤㅤ

In December 2025, we decided to revive the vermicompost experiments at the farm. The earlier experiments done with different varieties of worms are documented Vermicompost, made using earthworms, has several advantages over other forms, including a better compost structure, better soil biology, and faster composting. Vermicomposting is primarily done in India with red wriggler worms (Eisenia Fetida). These worms are readily available outside, but since the garden team at Matrimandir has been preparing vermicompost, we reached out to them and received worms from their compost. Home  »  Blog  »  Vermicompost at AuroOrchard Vermicompost at AuroOrchard Febuary 2026 · Chintan Jadwani In December 2025, we decided to revive the vermicompost experiments at the farm. The earlier experiments done with different varieties of worms are documented here. Vermicompost, made using earthworms, has several advantages over other forms, including a better compost structure, better soil biology, and faster composting. Vermicomposting is primarily done in India with red wriggler worms (Eisenia Fetida). These worms are readily available outside, but since the garden team at Matrimandir has been preparing vermicompost, we reached out to them and received worms from their compost. A few days before introducing the worms, we prepared a bed in two compost containers that we had at the farm. The bed was prepared using charcoal, coconut husk, leaves, soil from the farm, and cow dung slurry. Since we had two containers, we planned to have two different setups – in one container we wanted to introduce only the red wriggler worms, and in the second container we wanted to add some indigenous worms from the soil at the farm. The indigenous worms are generally found deeper in the soil, while the wriggler ones stay on the top. Multiple containers allowed us to have this simple comparative experiment to see if there are any differences in the compost. After introducing the worms, we have been periodically observing how and whether the worms have been spreading across the container, introducing certain foods, and maintaining the moisture. Initially, we introduced chopped banana stems, but we did not notice much activity around them. We did not want to introduce other vegetables and fruit peels in the first weeks, as these would potentially introduce other insects and worms, so we decided to feed them mainly cow dung slurry twice a week. The activity, growth and spread of worms have been slow in December and January. These two months have been colder and have had a longer winter season than last year, and we think the activity was reduced due to this. In early February, we introduced some raw kitchen waste from the farm in one of the containers and quickly noticed an increase in activity. Also, as the weather is getting warmer, we are seeing an increase in the number of worms and their spread across the container. For the coming months, we will continue feeding them with kitchen waste, cow dung, and later reintroduce banana stems. Please reach out to us if you have suggestions on how we can improve. Previous Article Featured Articles Monthly Updatesㅤㅤㅤㅤㅤㅤㅤㅤ 23 Feb 2026 Year-end updatesㅤㅤㅤㅤㅤㅤㅤㅤ 20 Dec 2025 Vermicompost at AuroOrchardㅤㅤㅤㅤ 24 Feb 2026 The World of Bananasㅤㅤㅤㅤㅤㅤ 24 Feb 2026

Frequently Asked Questions about Eggs

Previously, I wrote about the dilemmas of working with animals in agriculture, emphasising that the question is not so much whether to work with animals, but how to do so responsibly. Our poultry raises many of these questions, and none of them have simple or fixed answers. We are discovering what is possible today, while also reflecting on what the ideal might be for animals in agriculture in Auroville. Home  »  Blog  »  Frequently Asked Questions about Eggs from AuroOrchard Frequently Asked Questions about Eggs from AuroOrchard February 2026 · Anshul Aggarwal​ Previously, I wrote about the dilemmas of working with animals in agriculture, emphasising that the question is not so much whether to work with animals, but how to do so responsibly. Our poultry raises many of these questions, and none of them have simple or fixed answers. We are discovering what is possible today, while also reflecting on what the ideal might be for animals in agriculture in Auroville. This post responds to questions we have received over time from community members and visitors about our poultry and eggs. If you have further questions, please write to us at auroorchard@auroville.org.in, and we will include them here. What do terms like caged, cage-free, and free-range mean? These terms describe how birds live: Caged systems keep birds in small cages with very limited movement. Cage-free systems remove individual cages but usually keep birds indoors in large sheds. Free-range systems, like ours, allow birds regular outdoor access where they can walk, forage, scratch, and dust-bathe in sunlight and fresh air. Each system reflects different priorities— efficiency, space, labour, and care. How is free-range different from organic? Free-range describes how birds live (access to outdoor space, ability to forage and express natural behaviours). Organic describes what goes into the system, especially feed and inputs. In most organic standards, birds must also have outdoor access, but “free-range” eggs are not necessarily organic unless the feed and inputs meet organic requirements. What kind of poultry system does AuroOrchard follow? AuroOrchard follows a free-range, pasture-based approach integrated with the orchard. Birds live outdoors for much of the day and are rotated through designated areas. Poultry is part of the farm ecology, contributing to nutrient cycling, composting, and soil health, and is not treated as a standalone “production unit”. What is the origin of the concept of ‘free-range’? Traditional agricultural communities naturally followed the free-range poultry system where chickens ran around the yards around the house. This changed drastically across the world as agricultural production became more organised, mechanised, and industrialised. The modern concept of “free-range” arose in the mid-20th century after the Second World War, particularly in the United States and Europe, as poultry farming became industrialised and egg and meat production shifted toward: Battery cages Indoor confinement High stocking densities Controlled lighting and feed Maximum output per bird These systems prioritised efficiency over natural behaviour. “Free-range” developed as a counter-term, meant to distinguish birds that were not permanently confined indoors or in cages,  for regulatory and marketing distinction. As a regulatory and market label, “free-range” generally means: The hens are not kept in cages or indoor confinement.  They have access to  space to roam, graze, and engage freely with their environment having a greater contact with sunlight, fresh air, and soil. Free-range systems promote: Behavioural freedom and enrichment (Hartcher & Jones, 2017) Because these birds live as birds should, many community members report a richer flavour than the ones produced in factory conditions (Comparison of AuroOrchard eggs with Pondy eggs). What free-range standards does AuroOrchard follow? We follow Certified Humane standards, which are among the most comprehensive and widely-recognised animal welfare standards for laying hens globally, and we undergo annual audits. AuroOrchard (per 100 birds) Certified Humane Standard (per 100 birds) Indoor Space 15 sq. m. 14 sq. m. Outdoor Space 200 sq, m. 19 sq. m. Outdoor time 6 hours (10 am to 4 pm) 6 hours Indoor Perching Space 17 m 15 m Nesting area 2 sq. m. 0.8 sq. m. Feeder space 4 m 4 m Drinker space 2 m 2 m Other specific details about lighting, daily care, biosecurity, record maintenance for better follow up, egg collection and sorting standards etc. can be found here. What do the birds eat? The birds have access to a feeder where they can eat anytime during the day. The feeder is refilled twice a day in the morning and the afternoon. This feed is bought from commercial feed suppliers. We have tried to get the exact composition of the feed but none of the feed suppliers give this information. Instead, they have given us a general nutritional profile: Crude Protein: 16–18% Crude Fat: 2.5–5%Crude Fibre: 4–7% Metabolizable Energy: 2,600–2,800 kcal/kgCalcium: 3.5–4.5%Available Phosphorus: 0.35–0.50 The supplier has also assured us that the  feed is free from any avian- or mammalian-derived protein, and any growth promoters and sub-therapeutic antibiotics.  In addition, the birds are also fed daily with a diversity of green leaves (Moringa, Papaya, Wild Tamarind etc.). The birds also eat wild grasses, worms and everything else that they forage in the free range. Why doesn’t AuroOrchard produce its own poultry feed? While this would be ideal, AuroOrchard doesn’t grow grains and does not have the right soil conditions and is set up to do so. If we buy grains from other farms, the feed cost will be very high and will immediately affect the price of the egg. We have been exploring (without much success though) if we can get someone to make the feed for us so that we can ensure what exactly goes into the feed. Are AuroOrchard eggs organic? No. We do not claim that the eggs are organic. Since the feed is bought from outside and we have no way to say with 100% certainty that this feed is organic, we cannot say that the eggs are organic. Most likely, the grains used by commercial feed suppliers are grown in the so-called conventional manner. Are antibiotics or hormones used?

Conscious Technology Lab Update

We have installed a float sensor with a controller for sump automation. With this setup, when the sump becomes empty, the three-phase motor starts automatically, and once the sump is full, the controller stops the motor automatically. The required cabling has been installed using a trench with proper casing, Pump Automation has helped save labour time. Home  »  Blog  »  Conscious Technology Lab Update Conscious Technology Lab Update January 2026 · Azhaganandan We have installed a float sensor with a controller for sump automation. With this setup, when the sump becomes empty, the three-phase motor starts automatically, and once the sump is full, the controller stops the motor automatically. The required cabling has been installed using a trench with proper casing, Pump Automation has helped save labour time. Additionally, a float sensor with a controller has been installed for the overhead water tank. When the tank is empty, the three-phase motor starts automatically, and it stops once the tank is full. The cabling for this system has also been installed through a trenched casing. As a result, water wastage has been effectively eliminated through this automation. LoRa (Long Range) Gateway setup has been initiated by reflashing the firmware and configuring the operating system. This will help us re-install the water meters on all the three borewells. This system was dismantled after the land exchange as one of the borewells was lost and we were uncertain about the other two. LoRa (Long Range) Gateway setup has been initiated by reflashing the firmware and configuring the operating system. This will help us re-install the water meters on all the three borewells. This system was dismantled after the land exchange as one of the borewells was lost and we were uncertain about the other two. Previous Article Featured Articles Monthly Updatesㅤㅤㅤㅤㅤㅤㅤㅤ 29 Jan 2026 Year-end updatesㅤㅤㅤㅤㅤㅤㅤㅤ 20 Dec 2025 Conscious Technology Lab Update 30 Jan 2026 Eating for Nourishment or Habit: A personal … 30 Jan 2026

Eating for Nourishment or Habit: A personal …

My name is Charan. For the past several years, I have been exploring my relationship with my body and mind. I’ve done this by observing how my body responds to different foods, routines, and environments, and by learning from people around the world who are asking similar questions. Over time, this exploration has helped me understand my body more clearly and simply. At its core, it has been driven by a quiet longing to feel free and at ease in this body, something I had not fully experienced before. As this inquiry deepened, more fundamental questions began to surface. What truly makes this body function? Why does disease arise? What does it really mean to care for this living organism? I began to question what food actually is for the body. Is it only what I put into my mouth, or are there other forms of nourishment such as sunlight, air, water, rest, touch, and movement? Home  »  Blog  »  Eating for Nourishment or Habit: A personal journey into the relationship with food Eating for Nourishment or Habit: A personal journey into the relationship with food January 2026 · Charan Gp My name is Charan. For the past several years, I have been exploring my relationship with my body and mind. I’ve done this by observing how my body responds to different foods, routines, and environments, and by learning from people around the world who are asking similar questions. Over time, this exploration has helped me understand my body more clearly and simply. At its core, it has been driven by a quiet longing to feel free and at ease in this body, something I had not fully experienced before. As this inquiry deepened, more fundamental questions began to surface. What truly makes this body function? Why does disease arise? What does it really mean to care for this living organism? I began to question what food actually is for the body. Is it only what I put into my mouth, or are there other forms of nourishment such as sunlight, air, water, rest, touch, and movement? During this time, I paid close attention to all aspects of daily living. It became an exploration of relationship itself: my relationship with nature, with my mother and father, with my ancestors and my birthplace, with friends, with food and water, with sleep and dreams. I began to see that each of these is an aspect of living, and together they form the field in which this body and mind exist. Eating was not separate from this field. It was one of the most direct and tangible expressions of how I relate to the world. In this article, I stay with one strand of this larger inquiry: my relationship with food. I share my food history, where I come from, what we ate, how our regional landscape shaped our plate, and how I began to see the gap between nourishment and habit. Roots in a Dry Land I come from Chittoor in Andhra Pradesh, India, a region near Tirupati, known for temples, rocky hills, and a climate that leans toward dryness. Hot summers, moderate monsoons, and recurring droughts shaped the crops people grow and how they think about food and water. My ancestors migrated to higher ground after facing floods elsewhere. They adapted to a land where rainfall was uncertain and farming required resilience. Millets like ragi, groundnuts, and pulses were staples. These foods required less water and could be stored for long periods. Vegetables were harder to grow consistently, and fruits, though present, were not daily staples. Growing up in Air Force campuses across India exposed me to diverse regional food habits. Chapatis became a regular dinner, and milk consumption increased under the influence of northern cuisines, particularly from Punjab, where dairy is a central part of the diet My Plate Growing Up: Rice, Lentils, Tamarind At home, our meals were rooted in our native land. The staple was white rice, accompanied by a range of lentil-based preparations such as dals, sambars, rasams, and chutneys. Meat appeared mostly on weekends, eggs more often. Podis mixed with ghee or oil were a regular feature, and almost everything carried the sour taste of tamarind. Our food was heavy in grains and lentils, high in carbohydrates and plant proteins, but often low in daily fresh fruits and vegetables that provide water-rich nourishment and fibre. With refrigerators and gas stoves, idlis and dosas became convenient and slowly entered daily life. Millets, Rice, and Aspiration When I spoke with my grandfather, he described meals centered around hardy grains and millets. White rice was rare and considered a luxury. Over time, as markets expanded and government systems made rice affordable, polished white rice became associated with comfort and status. By the time I was growing up, it had become the unquestioned centre of most meals. Eating for Nourishment or Habit As my inquiry deepened, I turned the question to my plate. Much of what I ate came from habit, convenience, and emotional comfort. Foods from childhood carried memories of home and care, and certain dishes felt tied to my identity. It led me to ask more honestly whether I was eating for nourishment or out of habit and conditioning. I also began to notice differences in lifestyle. My ancestors worked in the fields, walked long distances, and lived according to the sun. They usually ate two substantial meals a day, finished eating early in the evening, slept early, and woke early. Experimenting With My Own Body I began recreating ancestral dishes and examining them through the lens of nourishment. I explored how I could nourish my body while still eating familiar foods, and also by bringing more vegetables and fruits into these dishes. I changed what, when, and how often I ate, observing how my body responded. Simpler meals, more fruits and vegetables, adjusted meal timing, or reduced heavy foods each became a way to learn. The internet connected me with others experimenting with fasting, raw eating,