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Hi to all,
When I studied with Dr. Higa in Japan in 1992, one of my main focuses was on bokashi, and I spent 12 days at the Saraburi nature farm in Saraburi, Thailand learning how to make aerobic bokashi, which is the method described here. In Japan, I learned that bokashi is very ancient method, and there are many family recipes that are handed down. Molasses is a common ingredient, but rice syrup and other sweeteners can be used. Various forms of inoculant are available, including manures, spent mushroom compost, tea, forest soil tea, yeast, pickles, sake, misso, natto, wine and beer, to name a few. Finished bokashi makes a great inoculant, and starter mix is saved from good batches, and often handed down in the family and clan.
The formula described in the Sanet letter indicates that molasses and yeast were used to ferment the rest of the materials. The problem or hit and miss factor could be in the manure, which could vary in quality and be a source of putrefaction. This is not too much of a problem in aerobic bokashi, which is actively monitored and turned. At Saraburi, two person teams work together on a batch of aerobic bokashi to keep the piles from overheating. This must go on around the clock, so the team members take turns working/sleeping all through the night.
In U.S., we use anaerobic technique for making bokashi, which involves using air-tight containers. This is the commercial method of making bokashi in most countries. In such cases, putrefactive materials have to be pre-treated with a thorough soaking in a solution of EM and molasses.
Just thought you might be interested in this information.
Regards,
John Phillips
President, Natural Agricultural Network of the Americas (NANA)
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Dear Dr. Kremer,
The Japanese word "Bokashi", loosely translated, means "fermented organic matter" and traditionally was used as fertilizer.
The practice of making Bokashi is very old in Japan, among many other fermentation methods.
This is why we qualify our methods by calling it "EM Bokashi". We are simply using EM to ensure that a beneficial fermentation process is initiated, the process happens quickly, and certain groups of microorganisms are present.
Farmers in Japan have found that the traditional way of making bokashi is no longer practical for modern agriculture because of its unpredictable nature (sometimes slow, can putrify and generate toxic substances, foul odors, and pathogens, etc.). However, many have adopted the use of EM because much more predictable results can be achieved and it is practical for large scale use. Also, the addition of the phototrophic bacteria (Rhodopsuedomonas spp and Rhodobacter spp) in EM is another reason why the results from using traditional bokashi and EM Bokashi are significantly different.
One of Dr. Higa's graduate students is just finishing his thesis, which studies the differences of regular bokashi and EM Bokashi. Very interesting! Wouldn't it be great if we had someone who could give us a summary of his thesis in English:-) Too bad he only speaks Japanese and his thesis will go on a shelf with two dozen others about EM that are only in Japanese. It is difficult for these guys to publish stuff when there is little ability in English.
Hope this helps!
Regards, Matthew
on 11/3/00 7:17 AM, Kremer, Robert J. at KremerR@missouri.edu wrote:
Folks,
Following is a message from the sustainable ag network. I assume this individual is referring to "bokashi." From this description do I assume that bokashi is a general term for "biofermented compost?" Apparently no EM was used in the procedure described below. I'd be happy to get any feedback.
Bob Kremer
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From: Ronald Nigh
Reply To: Sustainable Agriculture Network Discussion Group
Sent: Tuesday, October 31, 2000 5:23 PM
To: SANET-MG@LISTS.IFAS.UFL.EDU
Subject: Bocashi
Dear SANET,
Several people have asked me about bocashi, the Japanese 'biofermented' compost. Here is a recipe we use. Rapidly translated from Spanish so pardon the spanglish.
cheers,
BOCASHI
This fertilizer has been tried by many Mexican and other Latin American Farmers. In each place the ingredientes vary, the result of trial and error and local knowledge.
To prepare 200 kg (about 12 gunny sacks) of bocashi
Ingredientes
- 5 sacks of rice hulls or 4 bails of oat or barley straw.
- 5 sacks local soil, without clods or rocks
- 1 sack charcoal dust or small pieces (this can be made from corn husks, etc).
- 10 kg rice polishings, wheat bran or pig feed.
- 10 kg of agricultural lime
Prepartion
Gather to appropiate quantity of ingredients in an area that is protected from sun and rain, near a water source. Otherwise the prepared fertilizer should be covered with a large sheet of plastic or equivalent. A cement floor is good.
1. The ingredients are layered in the following order: rice hulls, soil, manure, charcoal, bran, lime.
2. Se coloca por capas los ingredientes en el siguiente orden: cascarilla de arroz o paja, tierra, estiércol, carbón, pulidora de arroz o salvado o concentrado, cal.
3. The molasses and yeast is mixed with (luke warm) water and then added to the water to be used.
4. The water mix should be applied uniformly as the pile is made. NO FURTHER WATER SHOULD BE ADDED.
The 'fist test' for the right amount of humidity: firmly squeeze a handful of bocachi. When released it should stay in a ball that falls apart easily. If it falls apart water is lacking, if water drips out, its too wet. Too much water is corrected by adding more dry matter.
5. We recommend turning the heap at least 2 or 3 times so that it is uniformly mixed.
6. Once mixed, it should be extended in a pile about 50cms high.
7. Cover with sacks or a plastic tarp.
During the first three days the fermentation is intense and temperature can reach above 80º C, which should not be permitted. Try and keep temperatures below 50º C by turning the heap twice a day, morning and evening.
As it heats up over the first three days it is a good idea to extend the heap more to a height of around 20 cms. After about 4 days, one turning per day is sufficient. Between 12 and 15 days (depending on climate and specific ingredientes) the compost should be ready. It will be at ambient temperature and will be completely dry, gray in color with a sandy consistency. It has a pleasant smell (like a Japanese nursery).
Bocashi has many uses. Aged, (2-3 months) and sifted (with the charcoal pulverised) mixed with 60 to 90% loam, it is used in seed boxes. A small handful can be placed in the hole and covered with a little soil for transplanting vegetables. It can be applied in a band during the growing phase. For corn, a motoroil can spread in a circle around each hill, just before flowering- etc.
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