Locally-led indigenous Practices

Bokashi Fermentation: A Microbial Revolution in Sustainable Agriculture

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The Bokashi fermentation process involves the use of a specialized mix of microorganisms, typically including lactic acid bacteria, yeast, and phototrophic bacteria. These microorganisms work in an anaerobic environment, breaking down organic matter through fermentation. The key component in this process is the Bokashi bran, a carrier material inoculated with these beneficial microorganisms.