7/29/2019 Bokashi Making Leaflet 3

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EM BOKASHI

For General Use in Agriculture asSoil Improvement, Fertilizer, & Animal Feeds

1. Prepare EM diluted solution (2 liters per 10kgs ofmaterials):a. Dissolve molasses (300cc) thoroughly in a pet bottle

filled with litre of water.b. Add 300cc of EM-1.c. Pour the remaining water (1 L) and mix it well.

* Using rice bran alone willbecome EM Bokashi B

Adding organic material otherthan rice bran (fish meal,cocopeat, Carbonozed Rice Hull)

becomes EM Bokashi-A

2. Mix Bokashi Materials with the Compound Solution

a Spread material on the plastic sheet or slab boardand mix well using a scoop and bare hands. * Ifpreparing large volume, use concrete mixer to makework easier.

b. Pour EM diluted solution onto the Bokashi materialsgradually and mix well while checking the moisturecontent. The moisture content should be around 30 to35%. You can check it by squeezing a handful.Once squeezed, it should stick together and form aball. However with slight push of a finger, it shouldcrumble easily.

DETAIL SAMPLE OF MATERIAL

EM Bokashi BGeneral Use

(treat kitchen waste , feed additive for

poultry and Livestock

EM Bokashi A

Agricultural & Gardening Use

EM Bokashi-Type1 (good for 10kg)

1. Rice bran (10kg/30L) *raw/ defatted

2. (optional) Fish meal 1 kg.

3. Compound Solution: 2 liters for 10kg

of material

4. EM-1: 300cc/ syrup 300cc/ 2L water

EM Bokashi-Type 2 (good for 10kg)

1. Rice bran (7kg/21L) *raw or efatted

2. Fish meal (1.5kg/3L)

3. Cocopeat (1.5kg/3L)

4. Carbonized Rice Hull (1.5 kg.)

5. Compound S: 2 L for 10kg ofmaterial.

6..EM-1: 300cc/syrup 300cc/2L

water

3.Put the Material in a Sealed Container

a. Press the well-mixed materials while transferring into theContainer.

b. Then cover it with a newspaper and close lid to avoid airintake.

- Let it ferment for 1 to 2 weeks.- The Bokashi is ready for use when it gives a sweet fermented

smell. If it produces a rotten smell, it is a failure.

4. Fermentation- Leave sealed container in shaded area (avoid direct

sunlight).

How to Preserve EM Bokashi1) Dry Preserve: Spread fermented Bokashi (mainly EM Bokashi B) to a vinyl sheet and let it dry (sun dry or air dry). Put it

back to the container and preserve under room temperature. It has to be consumed within 2 months.

2) Preserve the Bokashi (mainly EM Bokashi A) in a container. This can be preserved for the period of 3 months.

* To check the quality of the Bokashi, it is advisable to check the moisture content and the smell emitted from thecontainer.

How to Prepare: Making 10kg of EM Bokashi

Leaflet 3