AGRICULTURE

Agriculture is on of my favorite subject because this is only major that all of our works was full of fun and even though is tiring we cant deny the fact that we really enjoyed our Agriculture subject, especially the plotting and planting our crops and dreassing the chicken and getting making some organic fertilizers. With that note, I've listed here the procedure of one of our organic fertilizer that we made, its called "BOKASHI FERMENTATION.."

Ingredients

100 lb (20kg X 2 bags) of wheat bran

12 litres of warm water

240 cc of molasses

240 ml of EM

What you'll need
a tarp, or a large,
smooth area protected from the raina bucket,
or a large spray bottle a large air-tight container,
such as an industrial plastic barrel with the lid

Instructions:

1. Spread wheat bran on a big plastic tarp.A driveway or any other smooth surface would do fine, but you'll want to make sure that you can protect it from rain - we think about these things in rainy British Columbia! With a tarp, you can wrap the whole batch up as a big bundle if rain threatens.

2. Mix the warm water, molasses and EM in a big container.

3. Spray the liquid mixture over the bran with a water jug or a large spray bottle.

4. Mix the bran and the liquid further by hand, crumbling the chunks down until the bran is evenly wetted.

5. Put the mixture in the air-tight barrel. Press it down as you stuff it in to remove as much air as possible.

6. Leave it for about a month in a warm place. (normal room temperature, or slightly warmer if possible)

7. When the surface of the mixture becomes covered with a whitish, fuzzy mold-like material and has a nice (at least for some of us!) sour fermented smell, it's done.

8. The bokashi can be used right away. For longer-term storage, spread the mixture out on your plastic tarp away from direct exposure to sunlight and moisture until it's completely dry. Break up any lumps; the bokashi should be completely granular. This usually takes a couple of days on the warm summer days of our area; in a hotter, drier climate it would presumably happen quite a bit quicker.

9. The dried bokashi should be good for at least two years.