Bokashi is a method of fermenting organic (residual) material and applying it as an effective soil improver.
Making Bokashi by fermentation
Bokashi is the Japanese word for ‘well fermented organic material’, which is given back to the soil while retaining all its energy. It is a cycle concept with the aim of increasing microbial diversity in the soil and providing plants with bio-active nutrients, such as natural antibiotics, growth hormones, vitamins and amino acids.
Bokashi is created with the help of Effective Micro-organisms, or EM, developed by Prof. Dr. Teruo Higa in Japan. Since 35 years commonplace in more than 150 countries, worldwide. Bokashi is an excellent soil enricher.
Method and additives
Bokashi can be made from any type of fresh organic material. Think about it: (floating) manure, unsuccessful grass silage or potato waste, reeds, leaves, wood chips, but also waste streams from nurseries and public green spaces. The residues are mixed with Actiferm, Aegir Sea-shell Lime and Edasil Clay minerals. This guarantees the fermentation (anaerobic process) and quality of the end product. Everything is mixed and sealed airtight for at least 8 weeks. After 8 weeks, the organic residues are converted into valuable fermented soil nutrients that are spread with the manure spreader.
Every ingredient has its function. With over 20 years of experience, we know that this is how to make the best Bokashi:
Actiferm takes care of the fermentation. This liquid consists of an optimal mix of bacteria, fungi and yeasts. Also called EM (Effective Micro-organisms). It promotes the conversion of biomass so that the organic material can be better utilised. Actiferm increases the natural microbial balance and biodiversity.
Aegir Seashell lime prevents pH fluctuation and ensures a stable pH.
Edasil Clay minerals bind moisture and important minerals and other nutrients that are released during the fermentation process.
Benefits of making and applying Bokashi
– Optimal nutrition for soil life
– Increases the organic matter balance
– Has disease-suppressing effect on soil
– Vital soil provides vital plants
– Environmentally friendly through maximum conservation of energy and carbon (CO2 and NH3 emissions nil)
– Input material largely from own residual flows
– Preservation of minerals within the business cycle
– Savings in disposal costs for organic material
– Can be made (on site) by yourself
Independent research agency FIS has investigated the differences between Bokashi and compost making. The table below shows that the number of kilos, nutrients and energy is preserved with fermentation.