Research Details

Investigation on the Properties of Bokashi and Development of Its Application Technology

Peter James Icalia, Marissa Atis, Don Carlo Batara, Jeremy Christian Santiago, Cecile Gaoat

Category: Project

Status: Completed

Duration: March 1, 2017 - April 1, 2020

Brief Description

Sty 1.Formulation of Bokashi Mixture and Assessment of Its Physico-Chemical and Biological Properties

Sty 2. Evaluation of Physico-Chemical and Biological Composition of Soil Reclaimed with Bokashi Technology

Sty 3. Investigation on the Influence of Bokashi Technology on the Development, Growth Performance and Productivity of Various Vegetables and Cereals

Sty 4. Assessment on the Environmental Impact of Bokashi Technology                                                         

Significance: 

It is expected that the development and utilization of bokashi technology can improve quality of degraded soils, enhance crop production and protection against pathogens, conserve natural resources, and ultimately create a more sustainable agriculture and environment.

Summary:

Activity 1 is on the formulation of bokashi mixture described by PABINHI (2006) and Pasuquin Breeding Center and on the assessment of its physico-chemical properties, and its biological composition.

Activity 2 is on the application of bokashi technology and investigation on the physical and chemical properties to the field of comparison to conventional method.

Activitiy 3 is on the assessment on its influence in the characteristics, growth performance and yield in various vegetable crops.

Activity 4 is on the environmental impact assessment of EM bokashi.

Methodology:

Activity 1. Formulation of bokashi recipes described by PABINHI (2006) and Pasuquin Breeding Center and  Assessment of its physico-chemical properties and biological composition./PJC Icalla, DCR Batara, DS Bucao, PFR Franco, CS Gaoat

  1. Preparation of EM bokashi
  2. Determination of physico-chemical properties of Bokashi recipe
  3. Isolation of microorganism
  4. Identification of fungi
  5. Optimization of culture condition for fungi
  6. Identification and characterization of bacteria
  7. 16S rDNA sequencing
Activity 2. Assessment of physico-chemical and biological composition of soils reclaimed with Bokashi technology and with conventional methods/PJC Icalia, DCR Batara, DS Bucao, PFR Franco, CS Gaoat
  1. Collection of soil samples
  2. Determination of physico-chemical properties of soil
  3. Soil microflora content
Activity 3. Investigation on the effect of Bokashi on the growth and yield of various vegetables and cereals in comparison with inorganic fertilizer and commercial organic fertilizers/DS Bucao, MLS Gabriel, MI Atis
  1. Treatments and application
  2. Soil properties and plant characteristics
  3. Macro and Micronutrients in leaves
Activity 4. Environmental impact assessment of bokashi technology/AR Gonzales, DS Bucao, BR Imbat
  1. Heavy metals (arsenic, copper, zinc)
  2. Ammonia
  3. Phosphorus
Schedule of Activities:
Phase 1. Formulation of bokashi recipe; assessment on its physico-chemical and biological composition (52 weeks)
Expected Outputs:
  • Formulated recipes of EM Bokashi
  • Assessed physical and chemical properties and biological composition of EM Bokashi
Phase 2. Application/Utilization of EM Bokashi (104 weeks)
Expected Outputs:
  • Improved soil condition
  • Improved plant characteristics, growth performance and crop yield
  • Assessed environmental impact

Expected Output

  1. Identified physico-chemical properties and microbiological composition of bokashi.
  2. Development of bokashi recipe that will provide an optimum combination of beneficial microorganisms, essential nutrients and micronutrients to degraded soil.
  3. Information and technology with the use of bokashi in crop production.
  4. Information on the environmental impact assessment of bokashi technology.
  5. Publishable article and papers for presentations.