Production process of the Bokashi manure
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| 1. |
The basic raw material of the Bokashi making is the oily dregs from the fruits of palm trees which grow wild in West Africa. |
| 2. |
Other materials are the rice bran produced when polishing rice which is the staple food of the locals, the smashed bones of the consumed animals (chickens, sheep and cows), and the clayish mountain soil. |
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Fermentation begins with the bone powders of animals mixed in the palm dregs, and water sprinkled on the surface of the mixture.
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Finished form of the Bokashi
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| 3. |
Mix the above mentioned materials and sprinkle water on the surface. Mix further so as to the water is evenly distributed in the materials. Pile up the water-sprinkled raw materials in a small mound. Cover with a plastic sheet or wet cloth to prevent it from drying. |
| 4. |
Twenty-four hours later, measure the temperature of the inside the mound-shaped raw materials with a thermometer. If the temperature is around 50, it means that the fermentation is going smoothly. |
| 5. |
After confirming that fermentation is on the way of progress, immediately turn over the compound to replace the inside and the outside where the temperature is low, to make the temperature of the whole mound even. Again, cover the mound with a plastic sheet or wet cloth. |
| 6. |
Repeat the above mentioned process("5") for 3 to 5 days. During this period, make sure to keep the inside temperature more than 49. When finished with this process, add the clayish mountain soil of the same amount as the mound now in the production process. Continue with fermentation for three more days.
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| 7. |
The palm fruits dregs which used to be stiff fibers in the early stages of production are now transformed into the heap of fertilizer with minutely mashed condition by fermentation. Eluted nitrogen, phosphoric acid, potassium, as well as the other substances with good effect melts into the compound to become the Bokashi manure. |
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The left&right photograps are the farmers who are collecting the remains of the harvest residue outside the field with no rainfall season, piling it up doing fermentation and producing Bokashi.
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