Bokashi

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.

 

click here for a PDF explaining Bokashi in full

  • Permaculture Design Course

    15th - 28th July 2019 at Ragmans Lane Farm

    The Design Course gives you what you can’t get from books: the experience of permaculture design. It centres on a series of practical exercises in which you develop a design for an actual piece of land, either a domestic garden or a smallholding according to your choice, with guidance from your tutor throughout. There’s no better way of learning than by doing, and by the end of the course you will be ready to go home and design your own place for real.

    In addition there are many other relevant topics explored from communication skills to the soil food web. Sessions include shorter desk-top exercises, slide shows, talks and discussions. As well as focusing on permaculture as a design system we also explore it as a guide towards more sustainable living in this time of great change.

    The course is certified by the Permaculture Association of Britain. This is a qualification recognised by the permaculture community internationally.

    Caroline has been teaching permaculture at Ragmans Lane Farm and other centres around the country for several years and originally trained and worked with Patrick Whitefield. Caroline has a background in market gardening, horticulture, smallholding and design and teaches with clarity and experience.

    Matt Dunwell is the owner of Ragmans Lane Farm and a permaculture pioneer in the UK. He has gained experience in many fields over the years and is now focussed on developing holistic management practices with his ‘beyond organic’ juice orchards. He has been teaching permaculture for many years and teaches with engaging knowledge and enthusiasm.

    Save this date - full course information and booking details will be available soon.

    To visit Patrick Whitefield Associates website CLICK HERE

     


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