Find usBokashi
The word Bokashi means fermented Organic Matter in Japanese and it is an aerobic semi-decomposition process taken by microbes under controlled conditions. click here for a PDF explaining Bokashi in full
Functions of these Ingredients and possible alternatives/additions.
- Microbiology and mineral inoculants. Cow dung/Any type of manure
- Homogenization of biotic and non biotic properties of mix. Clay soil/Old Bokashi/Compost
- Silicon rich source as improver of physical characteristics in the mix. Woodchip/straw/hay/Cereal hulls
As we are talking about a high quality product produced under controlled conditions, the previous ingredients have to be supported by others in order to increase the quality of the amendment. The functions and the ingredients are:
- Improvers of structure and texture of the Bokashi (among others benefits). Charcoal (in our case we use activated charcoal)
- Source of Carbohydrates and Vitamins. Cereal Bran
- Source of minerals (macro, micronutrients and trace elements). Ashes/Rock Dust/specific minerals
- Source of sugar for microbes. Apple Juice/Molasses/Brown sugar
- Microbiological inoculants to start the fermentation process. Commercial Yeast/local wild Yeast
Different groups of microbes develop as the Bokashi matures. Juanfran has catured these on his microscope and they are set out in the graphic below. Click here for more detail.
March 23rd 2015 POSTED BY: Ragmans Farm
A Wonderful Time at Ragmans by Yanthe Oosthoek - Student Summer 2014
Being back in Holland made me realise how amazing my time at Ragmans had been. While cycling through the Dutch landscape (which is not very impressive compared to the beautiful Wye Valley Ragmans is surrounded by) I notice myself pointing out different weeds growing in the fields. This is something I did not even look at before I started working on the farm. Not only the weeds are keeping me busy; realising the importance and purity of nature was something I just took for granted before.
As a second year student of International Development Management I had to learn more about farming. So I spent weeks and weeks trying to find the right placement place or WWOOF farm. There were two things I knew before I started searching: I wanted to learn more about permaculture and I wanted to go to the UK. I Googled ‘permaculture farm in UK’ and found Ragmans. I knew immediately that this was the place where I wanted to go.
In the first week on the farm it became clear this was exactly what I needed. In the time between my first working day on the farm, which was the 14th of July, and the last one, 10 weeks later, each and every day was different. The weather, jobs, and people all made my days interesting and worthwhile. Freya, Pete, Matt, and Juan Fran supported me along the way and gave me many opportunities. They gave me space to learn as much as possible about each and every aspect of the farm. From scything the orchard to compost-tea’ing the apple trees, stacking wood, preparing the Yurt, to organising a Gathering of Centres on the farm. Their trust in me made me feel so much more confident. Whenever I had a difficult permaculture question they were always willing to give me an answer and tell me even more about it. It felt like I had been there for ages already. They all create such a warm and welcoming atmosphere within the farm!
As part of an individual placement assignment I was involved in organising a Gathering of Centres. A two day meet up to exchange experiences between 9 other educational farms in the UK. It was amazing to see how people with the same interests and concerns had the opportunity to share knowledge.
I had never thought an event like this could be so supportive and helpful. This gathering was a great opportunity for me to meet other inspiring people and become more involved in ‘interesting sustainable things’ going on in the UK. Something Holland can learn a lot from!
It is hard for me to draw up a list of all the things I learnt during my time at the farm because it is endless. Working with the Growers proved a very valuable experience as well. The alternation of working on Ragmans for 4 days a week and one day in the Growers garden was perfect. Nat, Danny, Ben, and Jon taught me so many things about veggies, soil, equipment, seeds during the days I worked with them. I never knew I would develop a serious interest and see the importance and value of growing local food and flowers.
Even though Ragmans is quite isolated, having warm, helpful, and lovely people around me made me feel at home. Thank you Freya, Matt, Pete, Angie, Ann, Steve, Carine, Juan Fran, Nat, Jon, Danny, and Ben. The work you all do is amazing and you are all amazing! You know what they say about people visiting Ragmans once, don’t you? They all return in due time. Well, don’t worry, I will be back for sure!
October 2014
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