General information about Bokashi (EM compost)

The term “Bokashi” comes from the Japanese and means “gradual transformation”. It is the end product of the composting and/or fermentation of various biogenic wastes with the help of Effective Microorganisms. Bokashi matures anaerobically, so to speak; in other words, it is not ventilated.

This process provides three central advantages:

1. The use of Effective Microorganisms in the compost eliminates rotting from the compost heap. The process completely represses unpleasant smells and toxic metabolic by-products, but it produces vitamins and bioactive substances.
2. Labour-saving: it is no longer necessary to frequently turn over the heap during composting, as it now ferments anaerobically.
3. The nutrients, and especially the nitrogen, are retained in the Bokashi and are not lost as greenhouse gases into the atmosphere. The nitrogen is mainly locked in with organic bonds, i.e. relatively little is mineralised and so more nutrients are retained in the soil.

Difference between Bokashi (EM compost) and traditional compost

Effects of Bokashi

Bokashi accelerates the maturing of the compost and suppresses rotting. It also promotes the microbial activity in the soil and improves the physical, chemical and biological condition of the earth.

Increase in the yield and improved quality of the harvest

• the health and fertility of the soil is promoted
• the development of the humus (formation of the clay-humus complex) is increased
• the biological activity of the soil is vitalised – many worms populate the earth
• the moisture and nutrient retention capacity of the soil is improved
• thanks to the quicker warming of the earth in spring, vegetation begins earlier (EM earth is 3 – 4 °C warmer)
• root growth is stimulated
• the resistance of the plants is increased
• Fruit matures more evenly
• Plants and/or fruits contain more antioxidants and bioactive substances such as vitamins, trace elements, etc.
• the harvest can be stored for longer

Production

of Bokashi (EM compost) in the agricultural industry

1. Building the heap

When building the heap, an EM-Solution of between 1:10 and 1:100 (approx. 1 l EM-Active ingredients/m³) – depending on the humidity of the material – is injected into the compost material during the turning procedure.

If the material is still too moist, it must be turned over again. During each subsequent turning, an additional 0.1 l EM-Active ingredients/m³ compost material must be injected in order to avoid smell pollution and to “reboot” the anaerobic fermentation.

In total, at least 1 litre of EM-Active ingredients per m³ of compost material must have been mixed homogeneously into the material by the time the heap is completed.

2. Fermentation phase

Once the heap has attained its ideal humidity of approx. 35 – 40%, it should no longer be turned or ventilated in any other way for the next 4 – 6 weeks. From the spring to the autumn, the heap will be ready after a total period of 6 weeks; in the winter, it takes 8 weeks for the EM compost to be fully matured.

If new material is constantly added, or if new material needs to be mixed in during the fermentation phase, it is necessary to inject 0.1 l EM-active ingredients per m³ of already inoculated material and 1 l EM-Active ingredients per m³ of untreated material to ensure that the fermentation is not interrupted.

3. Planting the Bokashi out

The pleasantly acidic-smelling contents are buried in the earth. The Bokashi breaks down after 2 – 4 weeks and forms a soil that is extremely rich in nutrients for flowers, plants or arable crops.

Due to the acidic pH value of fresh Bokashi, you should plant or sow only 2 – 4 weeks after planting the Bokashi out

or:

Bury Bokashi at least 30 – 40 cm away from the plants

or:

Set up a stock with ready-to-use, stored earth, where you mix Bokashi with the earth and then store it in heaps.