【 Pure dry goods, recommended collection 】 Complete guide to organic fertilizer fermentation: turn straw manure into a "fertilizer treasure", benefiting both soil and crops!

In the fields, there are worrying piles of livestock and poultry manure; In the kitchen, kitchen waste is always difficult to dispose of - these "waste" actually hide good things for nurturing the land! As long as you learn how to ferment Organic Fertilizers, not only can you eliminate bacteria and insect eggs, but you can also make fertilizers more powerful and grow healthier crops. Today, I will teach you the fermentation method step by step and explain its "efficiency code"!

The most practical fermentation method: traditional aerobic composting method
This method does not require complex equipment, farmers can do it themselves, and the cost is low. It is suitable for raw materials such as straw, livestock manure, kitchen waste, and fallen leaves. The operation can follow these steps:
First, do pre-treatment. Hard materials such as straw and tree branches should be chopped to within 5 centimeters, otherwise they are difficult to mix and decompose - just like cutting vegetables before cooking, fertilizers need to be easily digested. Next, we need to adjust the carbon to nitrogen ratio, with an ideal ratio of 25:1 to 30:1. If there is too much carbon, it will decompose slowly, and if there is too much nitrogen, it will easily cause odor. In simple terms, cow manure has more nitrogen and less carbon (carbon to nitrogen ratio of about 20), so adding crushed straw to supplement carbon is sufficient; Chicken manure contains more nitrogen (with a carbon to nitrogen ratio of about 10), and adding some sawdust and rice husks is suitable.
The moisture content also needs to be adjusted well, with a moisture content of 50%~60%. The judgment method is very simple: grab a handful of material and pinch it into a ball, without dripping water, gently touch it to disperse, just right! If it's too dry, water it with water, and if it's too wet, add some dry straw to absorb moisture. Afterwards, the construction and flipping of the pile are also crucial. The width of the pile is 2-3 meters, the height is 1.5 meters, and the length depends on the amount of raw materials. Regular flipping should follow the principle of "flipping inside and outside, changing up and down" to ensure sufficient oxygen and prevent odor.

Temperature control is also essential. During the initial heating period (1-3 days), the temperature will rise above 55 ℃, which is like "disinfecting" materials and can kill bacteria and insect eggs; During the high temperature period (55-70 ℃), it should be maintained for 10-15 days, during which the pile should be flipped 2-3 times. If the temperature exceeds 65 ℃, it should be flipped quickly, otherwise beneficial bacteria will suffer from heatstroke; During the cooling period when the temperature drops below 40 ℃, flipping it again can promote the formation of humus.
As for how to calculate maturity, it depends on three aspects: the material turns black brown, smells like soil, and has no ammonia odor; The temperature drops back to room temperature and never heats up again; Grasping the loose and fragile straw, the original appearance of straw and feces is no longer visible.
Fermentation optimization techniques: making fertilizers more powerful
Adding the right auxiliary materials is crucial to improve fertilizer efficiency. For example, adding minerals such as phosphate rock powder and potassium feldspar can supplement phosphorus and potassium, while zeolite or bentonite can "capture" ammonia gas, reducing nitrogen loss and achieving a nitrogen retention effect of 10% to 15%. If the pH is not suitable, add 3% to 5% lime when the pH is below 6, adjust with 2% superphosphate when the pH is above 8, and dip the material leaching solution with pH test paper to measure. In addition, adding 5% of humic acid raw materials such as weathered coal or brown coal can accelerate the formation of humic substances and improve the quality of fertilizers.

The hidden benefits of fermentation: nourishing bacteria and producing enzymes
Good fermentation not only produces usable fertilizers, but also quietly adds vitality to the soil. On the one hand, there are many probiotics. High quality organic fertilizers contain ≥ 100 million beneficial bacteria per krit, which can suppress soil borne diseases. For example, Fusarium can be reduced by 70%, making the soil microbial community healthier; On the other hand, the enzyme activity is high, and during the fermentation process, phosphatase and cellulase are produced - the former can activate phosphorus in the soil, while the latter can decompose straw fiber, making nutrients easier for crops to absorb.
Practical guide for farmers to avoid pitfalls
Judging maturity doesn't require complex tools, two simple methods can handle it.
Seed germination method: Soak fertilizer in water at a ratio of 1:5, take the filtrate and soak vegetable seeds. If the germination rate exceeds 85%, it indicates maturity;
Plastic bag method: Put fertilizer into a sealed plastic bag. If the bag swells, it means it is still producing gas and not fully decomposed. If it does not swell, there is no problem.
The key to controlling costs lies in "using local materials", prioritizing the use of their own straw and livestock manure, without the need to buy expensive raw materials; When choosing a fermentation agent, choose a reliable one and don't waste money. There are two safety red lines that must not be touched: never use unripe organic fertilizer, as it can easily burn roots and attract insects, especially for shallow rooted crops such as strawberries and lettuce; If the raw materials come from near industrial areas, such as straw on the roadside or feces from factories, first measure the content of heavy metals such as lead, arsenic, and cadmium to avoid pollution.

Finally, let me speak my mind
Fermentation of organic fertilizers is not difficult, but it is a crucial step in green planting - turning waste into treasure, fertilizing the soil, and producing fruits and vegetables with more flavor.
What problems have you encountered during fermentation? Or do you have any tips? Welcome to the comment section to chat, let's plant the land better together!