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

  • Applied Agroecology Workshop

    - A day with Jairo Restrepo - a one day workshop on the 24th July 2015

    Jairo Restrepo is a passionate educator and activist in the field of sustainable agriculture and food sovereignty. He campaigns for a return of self determination, knowledge and autonomy to the farmer away from the power of agribusiness. He offers education, agronomy and consultancy around the world. His background is in Latin America and recently he has been touring in Europe and Australia. Jairo is consultant to the UN, Unesco, and the International Labour Organisation.

    Jairo’s teaching style is practical. He offers tools and inspiration for farmers, smallholders and activists. An agronomist with a rebellious character, he has a passionate belief in people power, in local rural culture, food sovereignty, and the desire to transmit the indigenous knowledge and experience gathered from over 20 years work across all continents. 

    We will cover a brief history of Jairo’s work, and where this has taken him. After lunch we will walk around the farm orchards to give Jairo an opportunity to demonstrate various agroecological approaches and low cost technologies such as mineral brews, wild microbes, biofertilisers, and compost tea.

    Jairo Restrepo has extensive experience of implementing these techniques at different scales through his teaching work and consultation. These Agroecological technologies are increasingly recognised as holding the key to the future of farming and climate change, and so we are excited to be able to offer his expert knowledge at Ragmans.

    "this guy is a genius and a tour de force of the first order!" Darren Doherty

    Who should attend:
    Farmers and independent small-scale growers, food producers, food retailers, campaigners for food sovereignty and students.

    Jairo will also be teaching a one day course on chromatography on Sat 25th July, and a five day course - An introduction to Regenerative Agriculture 18-22 July.

    Please note: this course will be delivered in Spanish with a translator. This is the first time that Jairo has taught in England. We would advise that you book onto the course early!

    Concessions available: please email us on info@ragmans.co.uk with details of why you would like to be considered for a concession.

    For information about Jairo's other courses and events whilst in the UK please click here


    £50.00

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