Valorization of Agricultural Waste through Bokashi Production: A Review
Abstract
Bokashi, an organic amendment produced through an anaerobic or semi-anaerobic fermentation process initiated by effective microorganisms, represents a sustainable alternative to traditional composting. This review explores some research conducted on this technique of Japanese origin. It details the central role of indigenous (IOM) or effective (EM) microorganisms in the fermentation process, focusing on its role in the decomposition and transformation of organic matter. Key maturation parameters (duration, pH, C/N ratio) are also analyzed. Finally, the beneficial effects of bokashi on the physicochemical and biological properties of the soil, as well as on crop growth and yield, are presented. This review highlights some major advantages of bokashi, including its speed of preparation, its ability to preserve nutrients, and its accessibility for farmers.
Fields of Study & Subjects
Composting and Vermicomposting Techniques
Plant Growth Enhancement Techniques
Agriculture
Plant Science
Crop Management
Publication details
- Journal / source
- Journal of Applied Life Sciences International
- Publisher
- Sciencedomain International
- Volume
- 29
- Issue
- 1
- Pages
- 1–16
- Publication date
- 1 January 2026
- Language
- EN