Description
25L plastic container
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, sea-food, onions, garlic and dairy – is layered with bokashi where a fermentation process occurs.
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.
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