We’re making bokashi bran!
Admittedly it’s only a test production but it seems like we’re on the right track. It looks and smells as it should after a few weeks in the barrel and that’s a good start.
(English version below)
(English version below)
သူတို႔ေတြ..EM..ဆိုတဲ့အက်ိဳးျပဳအႏုဇီဝသက္႐ွိကိစၥေဆာင္ရြက္လာတာႏွစ္ခ်ီ႐ွိေနပါၿပီ။ EM နဲ႔ Bokashi ကိုစိုက္ပ်ိဳးေရးမွာအသံုးျပဳနည္းနဲ႔စိုက္ပ်ိဳးေရးဆိုင္ရာတျခားဘာသာရပ္ေတြကိုပါဒီသင္တန္းမွာသင္ၾကားေပးပါတယ္။
Inda met up with the bokashi expert at the Korean-Myanmar Partnership, Post-Harvest Technology Training Center, Htone Bo, outside Mandalay.
They have been working with EM for many years, run training courses in how to use agricultural bokashi and EM, along with many other subjects. A good partner for us in the future.
We’re doing a test production batch of bokashi bran in conjunction with Kokkoya Organics. Here Stefi, Inda and I are running through our recipes, we’re testing a few different combinations of rice bran, husk and EM to see what works best. Airtight blue barrels and a few weeks in this heat should give us a pretty good fermentation process. But everything has to be tested, it’s an interesting process.
And we really love our rice sacks!
Meet the lovely Aye! We’re testing different types of airtight buckets for doing kitchen bokashi, this is our latest candidate.
Amazingly enough it’s proving really difficult to source plain old airtight buckets here in Yangon. We’ve tried used paint buckets and rejected them (too hard to clean, too hard to open, too expensive (!)) and are now testing these containers. They’re not perfect but they are at least easy to open, airtight and look decent.
Meanwhile we’ll go on looking!
We’re going to test an absorbent layer of crushed charcoal in some and others with a layer of rice husk. What do you think?
Photo at Kokkoya Organics
The team is gathered!
This is Bokashi Myanmar, along with two more soon to join.
From left, Inda, Aye, Jenny and Diana.
We’re spending the next weeks finding out everything we can related to our bokashi project — our plan is to start up for real in July or so.
Exciting? Hell, yeah!
Bokashi Myanmar is up and running! We had a great response from our research trip in March and April this year, and everything points to bokashi having a good future in Myanmar. So we are going to make it happen.
We start for real in July this year. As yet we have no fixed location or products available for sale, but that will be the next step. We are currently running a number of test projects and these are giving us valuable information about how to develop our project. As far as the actual bokashi process goes we have years of experience, but in terms of doing bokashi in Myanmar many things are different — so we’re taking it all step by step.
Follow us here on Facebook and on our website www.bokashimyanmar.com to see how it’s all unfolding. We have some interesting and exciting years ahead of us. And please send us a message if you’d like to get in touch! /Bokashi Myanmar team
In late 2017 we decided to start a project to help make bokashi part of daily life in Myanmar.
We’re a team of five, two guys from Myanmar (Inda and Dipa), and three women — Diana from Germany, Stefania from Belgium, and Jenny from Sweden.
Bokashi is all about making food waste, any form of organic waste really, part of the solution instead of part of the problem. Bokashi makes fabulous soil. And with healthy, living soil, you can easily grow nutritious fruit, herbs and vegetables — even on street corners.
It’s still very early days for our project. But we’re getting it off to a good start now in March and April this year. The five of us are gathering up in Myanmar to find out answers to as many of our questions as possible. How and where are we going to run this project? What are the best conditions for making it work? How should we organize the setup and what resources and contacts do we need?
The need is obvious: Myanmar has very poor soil in the cities and food security and climate change are very real issues in this part of the world. Organic waste is on every street corner, every home, every field. Bokashi and EM are great methods, important tools for the future, and we have some years of experience in how they work in Europe. Much of that can be translated to any country; bokashi is already used in every country in the world, but the word needs to spread faster and far further than it is now. It needs to get real.
We’re thinking that education, hands-on demonstrations and a lot of inspiration and relentless effort will be the key to making it happen.
The challenge now will be to put all this into action, in a country which is one of the most marvelous in the world, but certainly one of the more challenging.
Join us on our journey!
/Jenny, Diana, Stefi, Inda, Dipa