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What Is Bokashi?
Why Is It Important?

Bokashi is a Japanese word meaning "fermented organic matter." Developed in the early 1980s by Dr. Teuro Higa, a professor at the University of Ryukyus, Okinawa, Japan, the method involves layering kitchen scraps with a Bokashi inoculant in a special bucket.

Usually, the Inoculant consists of either wheat germ, wheat bran, or sawdust combined with molasses and effective microorganisms (EM). The bran/molasses serves as the food for the microorganisms, which are the same natural microorganisms found in soil.

BENEFITS
The resulting product makes for a highly nutritious dry plant food that can be buried in your soil. The liquid byproduct makes excellent fertilizer tea for feeding plants directly.

Increased nutrients
Produces healthier plants
Improved flavor, colour, and yield
Reduces watering costs and labour
Environmentally friendly
Healthy plant immune system
Increases nutrient, microbial and mineral density in the plant.

One example is Kashi Blend (growingorganic.com). It’s derived from organic molasses, organic rice bran, organic wheat bran, organic soybean meal, organic insect frass, EM-1, and trace minerals. - USA

Another great product is Bokashi Pro-Gro. It is made using Canadian non-GMO wheat bran base, fermented using beneficial microbes, black strap molasses and structured water. Also added is a proprietary blend of food grade vitamins, minerals organic whole food complex, amino acids, kelp, agro and trace minerals. - Canada

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