![]() This somewhat elaborate bokashi formulation included ingredients that supplement certain key nutrients, such as bone meal for phosphorus as well as fish meal and groundnut cake for nitrogen. This particular fermented bokashi fertilizer was comprised of a mix of dried chicken manure (100 kg/220 lb.), forest soil (80 kg/176 lb.), bone meal (45 kg/99 lb.), rice bran (30 kg/66 lb.), groundnut cake (30 kg/66 lb.), fish meal (30 kg/66 lb.), firewood ash (15 kg/33 lb.), charred rice husk (15 kg/33 lb.), raw sugar (1 kg/2.2 lb.), and wood vinegar (4 liters/1.1 U.S. ![]() ![]() However, in 2011, a development organization in Myanmar had their fermented bokashi fertilizer product analyzed at Mae Jo University in Chiang Mai. Such bokashi should be applied either topically over the root zone of established plants or mixed into the soil where new plants are being established.ĮCHO Asia has found very limited information regarding the nutrient content of bokashi fertilizers, probably due to the diversity of “homegrown” bokashi fertilizer mixtures across the region. Fermented bokashi fertilizer can be dried and stored for a period of six months to one year.īecause the nutrients of the finished bokashi product are fairly concentrated, and because inputs such as rice bran might need to be purchased, ARI recommends that bokashi fertilizer be applied somewhat sparingly. When the temperature of the bokashi fertilizer stabilizes and becomes the same as the surrounding air, and you can no longer smell the manure, it is ready to use. Moisture should be checked and adjusted to 50 percent as needed. The mixture should be turned whenever it becomes hot (around 60✬/140✯) usually once a day. The freshly mixed bokashi fertilizer should be covered with rice straw (or similar dried materials that are available on the farm) to retain moisture and heat. If no liquid can be squeezed out and the material still holds shape after being released, but crumbles when tapped, an appropriate amount of moisture has been reached. This level of moisture can be monitored by taking handfuls of the moistened materials and squeezing. While mixing, add water (with or without IMO, EM and/or FPJ) to provide about 50 percent moisture to the mixture. It is also recommended that the mixing process and fermentation take place under the shade of a roof to avoid strong sunlight, rain and wind. ![]() Although these supplemental microbe solutions are recommended to help stimulate the fermentation process for bokashi production, lack of access to such supplements should not deter anyone from making fermented bokashi fertilizer as beneficial microorganisms are already likely to be present in the soil and manure.ĪRI recommends that the materials be blended by dumping dry ingredients into a pile and using a shovel to mix the ingredients thoroughly. If available, small amounts of beneficial indigenous microorganisms (IMO) collected from forests or fields as well as fermented plant juice (FPJ) or Effective Microorganisms (EM), which helps with the fermentation process, should be applied to other bokashi materials via a water solution (see Multiplication and Use of Soil Microorganisms, EDN 110, January 2011 by Dawn Berkelaar).Rice husk charcoal should comprise 5-10 percent.Rice bran, a carbohydrate source for beneficial microorganisms, should make up 10-20 percent of the mixture.Soil from the forest should constitute 20-30 percent of the materials.Dried manure should comprise 50-60 percent of the materials in a batch of bokashi and can include cow, pig, goat, chicken, duck or water buffalo manure as well as bat guano.The following is a list of bokashi ingredients recommended by ARI: charred rice husks or wood charcoal powder) the effects of the soil are greatly enhanced. According to Oyanagi, the dried manure provides nutrients and organic matter, while the soil helps to preserve nutrients, absorb bad smells, and provide a comfortable living space for microorganisms. The fermented bokashi fertilizer promoted and used by ARI and others in Asia is comprised largely of dried manure and forest soil. One we shall describe as fermented bokashi fertilizer and the other is kitchen bokashi. There are at least two distinct types of bokashi being promoted and used by agriculturists, farmers and gardeners. However, all types of bokashi are produced through fermentation processes. Bokashi is a Japanese word that has no good translation into English, according to Yukiko Oyanagi, a staffer with the Asian Rural Institute (ARI) in Japan. This article is from ECHO Asia Note #17 The Concept of BokashiĪround the world, many agriculturists and gardeners are adopting soil amendments and fertilizers that are called bokashi.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |