PHYSICOCHEMICAL CHARACTERIZATION OF FERMENTED BOKASHI COMPOST PRODUCED ON FARM IN SOUTHERN BRAZIL

Authors

DOI:

https://doi.org/10.32404/rean.v9i2.6926

Keywords:

Microorganisms, On-farm, Organic compost, Residues

Abstract

Bokashi is fermented organic compost capable of improving the physical, chemical, and biological conditions of the soils. The compost action in the agricultural production system is influenced by its preparation, resulting in products with different physicochemical characteristics. The study aimed to characterize bokashi produced on-farm and compare it with commercial products. The produced composts in southern Brazil were obtained through efficient microorganisms (EM), collected in an area of permanent preservation, and kefir. Two commercial composts were used for comparison (Plantae FertTM and Bokashi Sementes BrasilTM). Physical characteristics related to apparent specific gravity, water content, and water retention capacity and chemical characteristics related to nutrient contents, pH, and electrical conductivity were analyzed. For the physical characteristics, the mean and standard deviation were determined. The data from chemical parameters were submitted to the analysis of variance, and the means were compared by the Tukey test with 5% significance. Bokashi produced on-farm and commercial Bokashi showed similar physical characteristics. Commercial bokashi composts showed higher contents of nutrients than the composts produced on-farm. The analyzed composts showed adequate physicochemical parameters, with no factors limiting their use in agriculture.

 

 

Author Biographies

Larissa Leite de Araújo, Universidade Estadual de Maringá (UEM)

Universidade Estadual de Maringá (UEM), Campus Maringá, Maringá, Paraná, Brazil. 

Gustavo Soares Wenneck, Universidade Estadual de Maringá (UEM)

Universidade Estadual de Maringá (UEM), Campus Maringá, Maringá, Paraná, Brazil. 

Gabriela Cristina Ghuidotti, Universidade Estadual de Maringá (UEM)

Universidade Estadual de Maringá (UEM), Campus Maringá, Maringá, Paraná, Brazil. 

Raissa Presotto Bertolo, UNIVERSIDADE ESTADUAL DE MARINGÁ (UEM)

Universidade Estadual de Maringá (UEM), Campus Maringá, Maringá, Paraná, Brazil. 

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Published

15/07/2022

How to Cite

Lopes Pereira, G., Leite de Araújo, L., Soares Wenneck, G., Saath, R., Ghuidotti, G. C. ., & Presotto Bertolo, R. (2022). PHYSICOCHEMICAL CHARACTERIZATION OF FERMENTED BOKASHI COMPOST PRODUCED ON FARM IN SOUTHERN BRAZIL. REVISTA DE AGRICULTURA NEOTROPICAL, 9(2), e6926. https://doi.org/10.32404/rean.v9i2.6926

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