Composting Made Easy With Bokashi

Composting Made Easy With Bokashi
Composting Made Easy With Bokashi
Fr. Richie gomez of the ministries of sacred heart

The Cravings Group (TCG) which is in the restaurant business has partnered with a religious group to promote a practical way of converting household wastes into organic fertilizer right at home.

The company, headed by Ms. Annie Guerrero, has partnered with The Missionaries of the Sacred Heart headed by Fr. Richie Gomez, MSC and Sr. Sonia Silverio SNDS to promote the use of the Bokashi technology among households nationwide.

The Bokashi technology was developed by the Japanese and practiced widely not only in Japan but also in Korea. It is a technique that is easy and costs little to adopt, especially now that the Bokashi Bin and Mix is available in the Philippines, manufactured and distributed by communities authorized by the Missionaries of the Sacred Heart.

The household wastes are placed in an airtight bin where they are fermented by beneficial microorganisms. Because the bin is tightly closed, no flies and other pests will contaminate the materials being composted. In two weeks, the materials will be fully composted and can already be used as fertilizer.

Here’s from the handout of The Cravings Group: “To make your own bokashi, you need the following: bucket or drum with lid plus a perforated catchment inside to filter soil and a drain faucet at the bottom, a starter bokashi mix (composed of a combination of burnt rice hull, rice bran, copra, etc.), bokashi juice (contains beneficial microorganisms) and organic waste matter (any kitchen waste – raw, cooked and even meat and liquids).”

It goes on: “Start with a handful of bokashi mix and organic waste at about 2 inches high. Mix it well and cover the lid. Spray it with bokashi juice to enhance the fermentation process. Do this layer by layer until the container is filled up. Make sure to close the lid tightly then leave it for 2 weeks. The waste does not degrade since it has transformed into a rich fertilizer.”

For more information on training and supplies, contact the Culinary Education Foundation at (02) 925-3969,, 0915-217-8960 (Rox Oquendo).

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