EM Bokashi
What is Bokashi?
Bokashi is the Japanese word for 'well fermented organic matter'. The organic materials are packaged airtight. For example, a fermentation process can take place in which useful metabolic products of micro-organisms are formed. This conservation technique preserves the energy in the product. As with sauerkraut, Bokashi gets a higher nutritional value than non-fermented organic substances.
Bokashi is suitable as soil improver and is a food source for micro-organisms that live in the soil. These settle permanently in the soil, multiply and dominate the harmful bacteria, viruses and fungi present.
In Japan Bokashi is traditionally used to increase the microbial diversity in the soil and to provide plants with bio-active nutrients, such as growth hormones, antibiotics, vitamins and amino acids. This way plants get more essential energy and greater resistance to harmful bacteria and fungi.
The neutral micro-organisms that were used to choose the predominant harmful micro-organisms in a pathogenic soil, will now join the effective micro-organisms of EM. A disease-causing soil thus becomes a disease-suppressing soil.
In agriculture and horticulture this is the most effective, sustainable way to get more benefit from the soil.
For more info, read the EM Bokashi Digital brochure
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