#206Bokashi
206⸱AConcept
- Improves soil structure and organic matter
- Improves soil life
- Improves plant nutrition
- Increases the coffee yield
Bokashi is a form of fermented compost obtained from natural ingredients. In the context of coffee growing, it is prepared through a technique of semi-anaerobic fermentation using plant and animal waste with a mixture of effective microorganisms, such as bacteria and yeast. The product is an organic fertilizer rich in nutrients. Bokashi differs from composting in the biochemical process, the addition of microorganisms, and the covering the material during the fermentation process. Furthermore, bokashi has a reduced production time compared to organic compost.
During this fermentation process, high temperatures are generated and a large amount of mycelium belonging to the different fungi involved in the decomposition process of this organic matter is detected on the surface. One of the great benefits of this fertilizer is that it not only provides the necessary mineral nutrients when applied to the soil but also a large number of microorganisms, thus enriching biodiversity. Studies suggest that applying bokashi to the soil can enhance the availability of nutrients for plants, improve soil quality and nutrient content in food, and make crops more productive.
Applied to the soil, bokashi increases the soil’s content of organic matter, improving its physical, chemical, and biological conditions: It retains moisture, drains excess, and therefore minimizes the risks of erosion. It improves soil porosity and decreases soil density. This implies better aeration and a lower mechanical resistance to the root growth of the plants.
Bokashi is rich in nitrogen (N) and potassium (K), increases the availability of nutrients, in particular of nitrogen (N), phosphor (P), potassium (K), and boron (B), as well as manganese (Mn), zinc (Zn), and copper (Cu), among others, and reduces leaching losses.
Potential soil phytopathogens and harmful plants and seeds are reduced in the fermentation process. This is an advantage over bringing out coffee husk directly.
Hence, bokashi potentially allows to reduce the use of mineral fertilizers and herbicides, decreases the production cost, increases the coffee yield, and in general improves the cost/benefit ratio of the coffee system.
206⸱BTo be considered
In general, a soil analysis should be performed before starting the process.
The applied ratio of plant and animal waste in the bokashi production depends on the nutrient composition of the soil. Often, it is 50/50. Bokashi with a high proportion of coffee husks has a high potassium content. This is because coffee husks are rich in potassium.
The concentration of micronutrients in bokashi is generally lower than in synthetic fertilizers. On the other hand, it improves the physical, chemical, and biological conditions of the soil which increases its fertility. The nutrient content of bokashi depends on the raw materials used and can be enriched with synthetic fertilizers when necessary to meet the plants' requirements. For example, bokashi using manure and coffee husks, generally have adequate levels of nitrogen (N) and potassium (K), although low phosphorus (P) content, which can be increased using a synthetic or natural phosphorus source from rock powders, in order to achieve a good NPK ratio. The enrichment takes place at the beginning of the bokashi preparation.
Timing: It is advised to carry out the bokashi production after the harvest to take advantage of the availability of coffee husks. Additionally, it is necessary to prepare the product in advance to have the product ready to be used after the coffee trees bloom.
206⸱CImplementation
Materials
For 0.1 ha
206⸱1Preparation
The procedure takes 2-3 months.
Ideally, a soil analysis should be performed to evaluate the required amount of nutrients. It is furthermore recommended that the whole procedure is monitored by an agronomist.
206⸱2Production
Coffee husk and cow manure
206⸱3Production
Adding yeast to water
206⸱4
Adding water to obtain humidity
Hand test to test the moisture: Take a portion of manure and squeeze it in your hand. If the sample breaks (crumbles), you should wet the layer more. If a few drops appear between your fingers, the humidity is adequate.If water drips between your fingers, there is too much water and you should therefore add manure and husks until the humidity is ideal.
If the bokashi preparation is well-timed and coincides with a rainy day, the desired humidity can be achieved in a natural way without using too much tap or stored water.
206⸱5
Digging a canal around the pile
206⸱6
The Bokashi preparation can start to burn if it is not turned over regularly. This is when the heat exceeds 50°C. In that case, the microorganisms die and the fermentation cannot take place any more. If the mixture inside the heap gets whitish and ashy, it is a sign that it has gotten too hot at some point. Then, new yeast should be added to reinitiate the fermentation process.
Iron bar test to test the temperature: Insert a metal bar 40 cm into the middle of the pile and leave it there for a few minutes. Hold the bar with your hand, carefully, as it might be hot. If you can't hold it, it has reached 50°C or more and is getting too hot. If the bar is cold it means that the internal temperature is not sufficient. It is the ideal temperature if the metal is handwarm.
A good and easy way to turn the pile over is the following: Start at one end of the pile and mix a first portion of it using a shovel, e.g. one-tenth of the pile. After mixing, shove it a bit aside. Then mix the next part, shove it next to the already mixed part, and so on, until the whole heap has been worked through.
206⸱7
Prepared bokashi ready to use
206⸱8Application
Generally, a soil analysis should be carried out to determine the correct amount to be applied, depending on the soil's nutritional demand.
Bokashi can be applied directly to the soil or it can be mixed with biochar (see biochar application)which improves the soil quality and fertility.
Dosage:
If preparing a fresh coffee field for the plantation of new seedlings:
206⸱9
If applying to existing coffee plants in a field:
Apply the bokashi, for example, every year after the harvest.
Digging canals
206⸱10
If applying at a coffee nursery:
Storage
The bokashi can usually be applied directly after the preparation. In order to obtain a maximum use of its nutrients, it is advisable to use it no more than 6 months after its production.
If it is necessary to store the bokashi, it should ideally be stored in polypropylene or jute bags protected from sun, wind, and rain in a closed, cool, and ventilated room. Stored in that way, it can last for 1-2 years.
If stored in a room without cover, the storage time shall not exceed 3 months.
206⸱DEconomic benefits
Lower fertilizer costs
This tool allows for a lower demand for synthetic fertilizers and therefore saves input costs over time.
Higher coffee yield
The effects of this tool can lead to a higher coffee yield and therefore a higher income.
Re-use of waste
The economic potential is particularly high if the waste products that serve as tool ingredients are produced on the farm or in the neighborhood, for example, manure from own cattle, straw or wood from the own field. Furthermore, by utilizing waste, this tool helps reduce landfill fees.
206⸱EGreen benefits
Less synthetic fertilizers needed
This tool reduces the need for syntheticfertilizers. This reduces carbon emissions and water pollution, improves soil life, and saves resources.
Re-use of waste
Reusing organic waste material in a circular economy saves resources from being discarded. This reduces the environmental load, carbon emissions, and water pollution.
Better soil life
This tool helps improve soil life (microbes, earthworms, etc.). This plays a vital role in plant nutrition and contributes to a healthy ecosystem.