Professional Agroecology Training
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Making of Lime sulphur
Lime sulphur is made by boiling sulfur powder with hydrated lime (calcium hydroxide) in water, which causes a chemical reaction that forms calcium polysulfides. The mixture turns yellow or reddish-brown as it cooks, creating a strong-smelling liquid solution. This solution is then cooled and used mainly as a fungicide and insecticide to control plant diseases and pests.
Making of bokashi
Bokashi is made by fermenting organic material using beneficial microbes. First, bran (like wheat bran or rice bran) is mixed with molasses and Effective Microorganisms (EM), then lightly moistened and left in an airtight container to ferment for about 1–2 weeks. This creates bokashi bran, which is used to ferment kitchen waste. Food scraps are layered in a sealed bucket with the bran sprinkled between layers, and the container is kept airtight to allow anaerobic fermentation. After about two weeks, the fermented waste can be buried in soil, where it quickly breaks down and enriches the soil.