How to make bokashi in a open environment (aerobic)

Bokashi making is a quite simple technology to apply.  You can have a choice whether to make it using a closed system (anaerobic) or an open system (aerobic). In an aerobic system, you make the bokashi without oxygen involvement, while on the other hand, you need the oxygen in aerobically processed bokashi.

Here is how to make bokashi in an aerobic environment.

Materials needed:

1. Rice bran (100 litres)
2. Oil cakes (25 litres)
3. Fish meal (25 litres)
4. EM1 (150 ml)
5. Molasses (150 ml)
6. Water (15 litres)

If you do not have molasses around or you have to buy it from somewhere with lots of cost, then you can replace the molasses with any type of sugar. Some other materials you can use include raw cane sugar, juice of any fruits and waste water of alcohol industrie. The principle here is to provide the microorganisms in EM with readily available energy source for the to initate their tasks.

Water quantity indicated above is for guide only. You may need less or more water, but please provide it in unlimited quantity meaning that there is always water available when needed. Guideline here is to produce a bokashi with a moist content of about 30-40 persen (moist enough, but no water excess).

Preparation:

1. Mix rice bran, oil cake and fish meal thoroughly;
2. Dissolve molasses in water (1:100). Use warm water to help the process.
3. Add EM into the molasses solution
4. Pour the EM mixture onto the already mixed organic materials. Please do this gradually to make sure a good mixing between the solution and the organic materials. Please check the mositure contents that there is drainage of excess water. The moisture level of the materials is about 30-40% and you can check this practically by squeezing a handful. Once sequeezed, it should remain as a single unit without crumbling, but the materials should scrumble when touched. That is the best condition you are after.
5. Place the mixed material on a clean concrete floor and cover it with a gunny bag, straw mat, or similar material. Be careful not be wet by rain.

Time required to complete the fermentation is dependent on local climate. In summer of temperate region or in tropical regions, it requires more than 3-4 days. In winter, more than 7-8 days are required for a complete fermentation.

The best result of bokashi application is soon after being made. If you want to store it for later use, spread the bokashi on clean concrete floor under a shade as a way to dry it and then placed in a vinyl bag.

You Might Also Like :