Upon request, I offer consulting, training, and workshops on lacto-fermented preparations in agriculture, water quality, and their various effects. I can address and integrate these different topics:

=> Measuring redox potential (Eh/pH) and lacto-fermented preparations

What is redox potential (Eh/pH) measurement and its link to agricultural practices?
What are the different complementary analyses (soil, plant, including sap analysis, etc.)?
What are the effects of lacto-fermented preparations? (soil, plants, animals, compost/manure, water management, ponds, sanitation, etc.)
Which recipe for which effect? ​​(equipment, preparation, dosages, storage, quality control, etc.)
What are the complementary techniques for supporting soil and crop health?
What are the different measuring devices? (Handling, reference, quality, maintenance, etc.)

=> The physicochemical quality and the energizing/information of water:

What is filtered water, living water, informed water?

What are the different ways to measure/analyze it?
What are the different filtration systems for which problem? (Individual or farmer)
What are the different energizing/information processes/systems?
How can the energizing and information of water be explained/recontextualized according to the experimental, artistic, and scientific approaches?
What are the effects of water energizing in agriculture (soil, plants, animals, ponds, lacto-fermentation, winemaking, sanitation, etc.)?
What parameters influence energized water, and what are the complementary techniques?

Personal research project carried out in part in partnership with Aïga Terra and l’Atelier des Vasques Vives