Bokashi compost production
Composting is the process by which organic matter is semi-digested by microorganisms to make compost, which is essential for plant growth. Therefore, natural compost is not made and human intervention is essential.
Boxing compost is a different method of composting, as well as a composting method, which requires specialized equipment and liquid compost, as well as compost. It only takes 10 days to convert and the nutrient value is higher than any other method of composting.
Bokashi is a Japanese word meaning "fermented organic matter". This method was developed and introduced in 1980 by Mr. Turo Higa, a professor at Ryukyus University in Okinawa, Japan.
In the Bokashi system, the active microorganisms in a special bucket ferment the kitchen waste (husks, husks, meat, milk, eggshells, bones, etc.) and make an excellent organic fertilizer. Unlike conventional compost production, this is an anaerobic process that does not require oxygen, so the liquid should be isolated as much as possible from the oxygen.
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