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Leaflet 3

For General Use in Agriculture as
Soil Improvement, Fertilizer, & Animal Feeds

How to Prepare: Making 10kg of EM Bokashi

* Using rice bran alone will
become “EM Bokashi B”

Adding organic material other

than rice bran (fish meal,
cocopeat, Carbonozed Rice Hull)
becomes “EM Bokashi-A”

1. Prepare EM diluted solution (2 liters per 10kgs of

a. Dissolve molasses (300cc) thoroughly in a pet bottle 2. Mix Bokashi Materials with the Compound Solution
filled with ½ litre of water.
b. Add 300cc of EM-1. a Spread material on the plastic sheet or slab board
c. Pour the remaining water (1 L) and mix it well. and mix well using a scoop and bare hands. * If
preparing large volume, use concrete mixer to make
work easier.

b. Pour EM diluted solution onto the Bokashi materials

gradually and mix well while checking the moisture
content. The moisture content should be around 30 to
35%. You can check it by squeezing a handful.
Once squeezed, it should stick together and form a
ball. However with slight push of a finger, it should
crumble easily.


EM Bokashi B EM Bokashi A
General Use
(treat kitchen waste , feed additive for Agricultural & Gardening Use
3.Put the Material in a Sealed Container poultry and Livestock
EM Bokashi-Type1 (good for 10kg) EM Bokashi-Type 2 (good for 10kg)

a. Press the well-mixed materials while transferring into the 1. Rice bran (10kg/30L) *raw/ defatted 1. Rice bran (7kg/21L) *raw or efatted
2. (optional) Fish meal – 1 kg. 2. Fish meal (1.5kg/3L)
b. Then cover it with a newspaper and close lid to avoid air
intake. 3. Compound Solution: 2 liters for 10kg 3. Cocopeat (1.5kg/3L)
of material
4. Fermentation 4. Carbonized Rice Hull (1.5 kg.)
4. EM-1: 300cc/ syrup 300cc/ 2L water
- Leave sealed container in shaded area (avoid direct 5. Compound S: 2 L for 10kg of
sunlight). material.

- Let it ferment for 1 to 2 weeks. 6..EM-1: 300cc/syrup 300cc/2L

- The Bokashi is ready for use when it gives a sweet fermented water
smell. If it produces a rotten smell, it is a failure.

How to Preserve EM Bokashi

1) Dry Preserve: Spread fermented Bokashi (mainly EM Bokashi B) to a vinyl sheet and let it dry (sun dry or air dry). Put it
back to the container and preserve under room temperature. It has to be consumed within 2 months.

2) Preserve the Bokashi (mainly EM Bokashi A) in a container. This can be preserved for the period of 3 months.

* To check the quality of the Bokashi, it is advisable to check the moisture content and the smell emitted from the