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Bokashi Bran, Refill Bag (Earth Probiotic)

R179.00

Bokashi (fermented organic matter) is wheat bran that has been inoculated with Effective Microorganisms (EM). When dry bokashi is added to food waste the moisture in the waste activates the beneficial microbes in the bran. This starts an anaerobic fermentation process which stops rotting thus eliminating any foul odours & predigests the food waste so it becomes an easily absorbed soil food.

In stock

Description

2kg bags
Directions to use: Add a handful of Bokashi bran at the bottom of your container, then add a layer of food waste. Keep layering with bran, then food waste, bran, etc. The top layer should be with Bokashi bran. When the container is full, close well to make sure it is air-tide and keep for 2 weeks.

WHAT IS BOKASHI?
Bokashi is wheat-bran inoculated with a mix of probiotic bacteria, yeast, and fungi. Developed in the 1980s in Japan bokashi is now globally used for the management of food waste. There are many recipes for bokashi – just google “how to make bokashi” – but in general you need a carrier (bran), molasses, water, and the mix of EM (effective micro-organisms).
Bokashi is safe, natural, and 100% biodegradable. Bokashi breaks down food waste through a fermentation process.
FERMENTATION
The fermentation of food waste is crucial to the process. Not only does this stop rotting (and thus smells) it also pre-digests the food waste so that it can be quickly and easily composted or trenched. As the food waste does not rot no CO2e emissions are released. The fermentation process also releases amino acids thus enabling faster uptake of nutrients by plants.
HOW IT WORKS
Using anaerobic digesters food waste – including cooked and uncooked meat, seafood, onions, garlic, and dairy – is layered with bokashi where a fermentation process occurs.

How Bokashi works

After fermentation, the bin is left closed for two weeks to complete fermentation.
Following the two-week period, the fermented – stable and non-rotting – food waste can be safely trenched, composted, or fed to worms.
Food Waste Recycling Benefits:
When wet waste is separated from other waste, dry recyclable volumes increase by over 30%. Through this simple action, not only are you turning food waste into a resource you are also reducing the volume of other material going to landfill.
Reduce landfill loads.
Reduce CO2 greenhouse gas emissions.
Build soil health.
Enhance plant growth in gardening and agricultural use.
Eliminate malodour in kitchens and the environment.
Help control fly, roach, and rodent infestations.

Brand

Earth Probiotic

Natural food waste recycling solutions. Earth Probiotic was founded in 2010 with the express purpose of diverting food waste from landfill. The company is owned and managed by Karen and Gavin Heron (based in Johannesburg). Earth Probiotic utilises bokashi - Japanese for "organic fermented matter" - to enable the easy and quick recycling of food waste into soil food. Working with commercial and domestic clients across South Africa the company has managed to divert (an estimate based on current usage) over 145,000 kilograms from landfill since January 2012. WHAT IS BOKASHI? Bokashi is wheat-bran inoculated with a mix of probiotic bacteria, yeast and fungi. Developed in the 1980s in Japan bokashi is now globally used for the management of food waste. There are many recipes for bokashi - just google "how to make bokashi" - but in general you need a carrier (bran), molasses, water and the mix of EM (effective micro-organisms). Bokashi is safe, natural and 100% biodegradable. Bokashi breaks down food waste through a fermentation process.WHAT IS BOKASHI? Bokashi is wheat-bran inoculated with a mix of probiotic bacteria, yeast and fungi. Developed in the 1980s in Japan bokashi is now globally used for the management of food waste. There are many recipes for bokashi - just google "how to make bokashi" - but in general you need a carrier (bran), molasses, water and the mix of EM (effective micro-organisms). Bokashi is safe, natural and 100% biodegradable.  Bokashi breaks down food waste through a fermentation process.

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