EM Bokashi

Bokashi is a Japanese method of fermenting organic material for use as a fertiliser. EM

Bokashi is produced by incorporating the microbial inoculant EM within the organic
material. Most experiments on EM Bokashi at the BHU have been conducted in the
greenhouse with several medium to large scale experiments underway in the field.

4.6.1 Is EM Bokashi beneficial to add to potting media?

The first experiment on this question is detailed in Section 4.9.1 and gave a positive
result. A series of other experiments followed. These are described here.

4.6.1.1 EM Bokashi Effect on Radish and Mustard

Bokashi is a Japanese term for fermenting organic material and EM can be used as the
source of microbes to perform the fermentation, with molasses added to enhance the
process. The value of adding EM during the manufacture of Bokashi was evaluated in
glasshouse trials on radish and mustard with dramatic results. Plants of both species
grown in potting media amended with EM Bokashi outperformed plants in standard
potting media and potting media with bokashi ingredients added either with or without
molasses. Bokashi material had been incorporated as 5% of total potting medium.

In analysing the actual Bokashi made with molasses and with or without EM there was if
anything a higher number of mircroorganisms detected in the molasses only treatment.
The results on plant growth within 2 weeks of sowing, however, showed that the EM
Bokashi fermentation resulted in a higher value fertiliser and/or microbial inoculant
effect.

Table 4.6.1.1.i Bokashi treatments tested

Code Treatment
Nil Control Standard Potting Media
Control Media + Sawdust + Wheat Broll
Molasses Media + Sawdust/Broll Fermented with Molasses and Water
EM Media + Sawdust/Broll Fermented with Molasses and Water and EM

Mustard
Germination was very low in the control treatment (87.7% below nil control) but not
statistically significantly different for the other treatments. The molasses and EM
treatments both tended to reduce germination by a small amount (7.6% and 6.3%
respectively) which given similar results seen in the radish experiment may represent a
real drop and mitigating this is discussed in the radish section below.

All treatments increased chlorophyll content of the mustard leaves, the control treatment
was 13.0% higher than nil control, molasses was 24.7% higher and EM was 26.3%
higher. Increased chlorophyll content aids photosynthesis, the creation of energy for
plant growth.

Two weeks after sowing, shoot dry weights in the EM treatment were 46.9% greater than
nil control (p<0.05). At the same time shoot dry weights for the control and molasses
treatments were less than nil control by 34.6 and 39.7% respectively. Root dry weights in
the EM treatment were 13.3% less than nil control but this was not statistically significant
and at the same time, root dry weights of control and molasses treatments were 83.1 and
54.7% less than nil control.

Table 4.6.1.1.ii Effect of Bokashi on Mustard Growth

Treatment Shoot Dry Weight (g) Root Dry Weight (g)
Nil Control 47.3 13.5
Control 48.9 2.2
Molasses 33.3 6.1
EM 69.1 11.7

Radish
Germination was even for most treatments but significantly (11% below nil control,
p<0.01) lower in the control treatment with unfermented organic matter applied. As with
mustard there was a tendency for the bokashi treatment to lower germination which
although not statistically significant (-5.0%, p=0.22) in this individual experiment,
possibly indicates that there is potential for continued fermentation activity affecting seed
germination and where such problems are encountered this could be avoided by
incorporating bokashi into moist potting media a fortnight in advance of planting seed.

Chlorophyll contents tended to be higher in the cotyledons of EM treatment plants (5.8%

above nil control, not statistically significant but it does match with statistically
significant results in previous experiments). There were no significant differences noted
in true leaf chlorophyll levels.
Two weeks after sowing, radish shoot dry weights in the EM treatment were 46.9%
greater than nil control (p<0.05). At the same time shoot dry weights for the control and
molasses treatments were less than nil control by 34.6 and 39.7% respectively. Root dry
weights in the EM treatment were 24.5% less than nil control and at the same time, root
dry weights of control and molasses treatments were 54.5% and 56.9% less than nil
control. The somewhat lower root weights for the EM treatment may reflect a better
availability of nutrient in the potting medium.

Table 4.6.1.1.ii Effect of Bokashi on Radish Growth

Treatment Shoot Dry Weight (g) Root Dry Weight (g)
Nil Control 47.3 42.0
Control 48.9 19.1
Molasses 33.3 18.1
EM 69.1 31.7
Photo 4.6.1.1.i. Effect of EM Bokashi on Radish Seedling Growth
EM Bokashi showed a positive effect on the growth of radish when incorporated in potting media. The
trials compared normal potting mix (on left) to potting mix amended with EM fermented sawdust and broll
(right) together with controls of adding the sawdust and broll either unfermented (2nd from left) or
fermented with molasses but no EM (2nd from right). Each tray is one replicate representative of the five
replicates in the experiment.
Photo 4.6.1.1.ii. Effect of EM Bokashi on Mustard Seedling Growth
EM Bokashi also showed a positive effect on the growth of radish when incorporated in potting media.
Little germination was observed in the unfermented organic material treatment (2 nd from left). Other
treatments are positioned as for Photo 4.6.1.1.i above.

4.6.1.2 Effect of amending EM Bokashi with Fishmeal, Seaweed Extract

and Trace Elements
Bokashi can be made with a variety of ingredients. A common addition is fishmeal to
provide a higher nitrogen and general fertiliser source. The effect of fishmeal addition on
the growth of seedlings was tested along with the potential for seaweed extract and a
blend of added trace elements (and all permutations of the additions) to enhance the
fermentation process or resultant effect of the EM Bokashi.

Materials and Methods

EM Bokashi was made by fermenting a blend of macrocarpa sawdust and broll (2:1 due
to fineness of broll used) together with 0.3% EM and 0.3% molasses by volume. The
treatments consisted of a nil control and EM Bokashi with permutations of fishmeal
(added at 5% by volume), seaweed extract (Kelpac, 0.15% by volume) and trace elements
(following amounts were added dissolved in 500 mL per 100 L of Bokashi being made).
4.6.1.2.i Amounts of Trace Element Compounds used for 100 L of Bokashi
Compound Mass
Magnesium Sulfate Hepta 1g
Iron Sulfate Mono 0.2 g
Zinc Sulfate Hepta 0.02 g
Copper Sulfate 0.01 g
Boric Acid 0.02 g
Manganese Sulfate 0.01 g
Cobalt Sulfate 0.005 g
Sodium Selenate 0.0005 g
Sodium Molybdenate 0.002 g

The Bokashi fermentations were undertaken in sealed 20 L containers at @ 20% moisture

content. After 3 weeks, the material was used to provide 5% of the potting media in the
treatments. The growth of radish and mustard in cell transplant trays (each cell 45 mL)
was followed for 1 month.

Results
The results are presented in table form for mustard and radishes. The inclusion of
fishmeal increased the effect of the EM Bokashi on both mustard and radish (highly
statistically significant, p< 0.005). The seaweed extract gave no clear result while the
trace element treatment appears to have increased root growth and possibly shoot fresh
weight (only statistically significant for root growth of radish).

Table 4.6.1.2.ii Effect of incorporating fishmeal, seaweed extract and/or trace element blend to EM
Bokashi fermentation on the potting media properties for Mustard.
Treatment Leaves FW Leaves DW Roots DW
Nil Control 1.107d 0.127c 0.119bc
EM Bokashi 1.479c 0.162b 0.170abc
EM Bok incl. Fish 2.328b 0.217a 0.163abc
EM Bok incl. Kelpac 1.167d 0.114c 0.120bc
EM Bok incl. Trace 1.113d 0.111c 0.140abc
EM Bok incl. Fish + Kelpac 2.406ab 0.228a 0.188abc
EM Bok incl. Fish + Kelpac + Traces 2.302ab 0.232a 0.203ab
EM Bok incl. Kelpac + Traces 1.284d 0.128c 0.144abc
EM Bok incl. Fishmeal + Traces 2.356a 0.246a 0.189abc

The results were also analysed for the effect of each type of addition. For instance, for
fishmeal EM Bokashi was compared with Bokashi including fishmeal, Bokashi including
Kelpac was compared with Bokashi including kelpac and fishmeal, Bokashi including
trace elements was compared with Bokashi including traces and fishmeal, and Bokashi
including Kelpac and trace elements was compared to Bokashi including Kelpac, trace
elements and fishmeal. The comparison was analysed with paired t-tests.
Table 4.6.1.2.ii Individual analysis of the effectiveness of incorporating fishmeal, seaweed extract
and/or trace element blend - Mustard
Shoots FW Shoots DW Roots DW
% increase Statistical % increase Statistical % increase Statistical
over control Significance over control Significance over control Significance
Fishmeal 84.91% p<0.001 79.37% p<0.001 29.46% p=0.003
Kelpac -14.98% p=0.214* -6.97% p=0.143* -1.51% p=0.863*
Trace 7.26% p=0.306 -0.51% p=0.929* 5.46% p=0.255
Elements

Table 4.6.1.2.iii Effect of incorporating fishmeal, seaweed extract and/or trace element blend to EM
Bokashi during fermentation on the potting media properties for Radish.
Treatment Leaves FW Leaves DW Roots DW
Nil Control 1.088d 0.139cd 0.330c
EM Bokashi 1.538c 0.161c 0.457bc
EM Bok incl. Fish 2.120b 0.212b 0.425bc
EM Bok incl. Kelpac 1.199cd 0.129d 0.317c
EM Bok incl. Trace 1.039d 0.115d 0.380c
EM Bok incl. Fish + Kelpac 2.375ab 0.245a 0.570ab
EM Bok incl. Fish + Kelpac + Traces 2.553a 0.251a 0.665a
EM Bok incl. Kelpac + Traces 1.316cd 0.136cd 0.443bc
EM Bok incl. Fishmeal + Traces 2.485ab 0.246a 0.644a

Table 4.6.1.2.iv Individual analysis of the effectiveness of incorporating fishmeal, seaweed extract
and/or trace element blend - Radish
Shoots FW Shoots DW Roots DW
% increase Statistical % increase Statistical % increase Statistical
over control Significance over control Significance over control Significance
Fishmeal 76.38% p<0.001 87.20% p<0.001 44.27% p=0.002
Kelpac 0.99% p=0.424 -0.23% p=0.967* 1.40% p=0.436
Trace 0.00% p=1.000 2.22% p=0.355 20.52% p=0.020
Elements

Discussion
Some of the differences shown in comparison of treatment combinations could be due to
factors other than the addition or absence of fishmeal, seaweed extract or trace elements.
Although attention was paid to making the fermentation mixtures up, there was no
replication of recipe ingredients (one fermentation container per treatment). The pairwise
comparisons for each of the individual ingredients do, however, provide replication.
Differences between treatments could also be due partly to effect of the ingredients on
moisture relations and other factors in the fermenting material.

Fishmeal was a positive addition for use as a potting media supplement for radish and
mustard seedlings. The effect on a range of crops and as a fertiliser in the field requires
further experimentation. When used in potting mixes, it may be that the fishmeal will
make the EM Bokashi too rich for some seedlings as may have happened in an
experiment with zucchini (see Section 4.8). It appears that the addition of a blend of
trace elements was beneficial. Given the inexpensive nature of this addition, it is worth
considering and experimenting further on its ability to enhance other types of bokashi
performance.

4.6.1.3 Comparison of Crushed Wheat and Broll for EM Bokashi Manufacture

A variety of materials can be utilised for making EM bokashi. This experiment was
designed to test what level of variation in quality/effect of bokashi can be expected when
using different materials. With macrocarpa sawdust as a base, the use of either crushed
wheat or wheat broll was compared.

Materials and Methods

The broll used in this experiment was very fine and it was judged that a ratio of
sawdust:broll of 2:1 (rather than 1:1) was necessary to obtain a good composition for
bokashi fermentation. A higher ratio of the broll created too sticky a consistency. (Other
types of broll appear to be sufficiently coarse to allow a 1:1 ratio with sawdust). EM
Bokashi was made to standard protocol in sealed 200 L containers.

The EM Bokashi types were then added to potting media at either 2% or 5% and the
effect on radish seedling growth measured in glasshouse conditions.

Results
The effect on shoots, roots and bulbs of the two EM Bokashi types and rates within
potting media is shown in the table below.

Table 4.6.1.3.i. Effect of EM Bokashi types and rates on radish growth

Treatment Leaves (g FW) Leaves (g DW) Roots (g DW) Bulbs (g DW)
Nil control 0.420 0.065 0.094 0.098
Crushed Wheat 2% 0.713 0.098 0.154 0.144
Crushed Wheat 5% 0.909 0.112 0.144 0.162
Broll 2% 0.588 0.074 0.142 0.124
Broll 5% 0.793 0.089 0.116 0.128

Both forms of EM Bokashi increased the growth of the radish seedlings in all parameters
tested including bulb weight. The higher rates of EM Bokashi in the potting media
yielded greater shoot growth (highly statistically significant <0.001) and bulb growth (not
statistically significant p=0.625) but root growth (although generally promoted by the
inclusion of bokashi) was less in the higher rates of bokashi inclusion (not statistically
significant p=0.145).

Crushed wheat EM Bokashi gave better results in all parameters than EM Bokashi made
with broll. This was statistically significant for fresh and dry weights of shoots (p=0.005
and p<0.001 respectively) but not for roots and bulbs (p=0.145 and p=0.239
respectively).

Discussion
Crushed wheat EM Bokashi outperformed broll EM Bokashi showing the significance of
choice of materials for efficacy of bokashi material. The difference could be due to the
nutritional contents of the material or physical characteristics, which may influence
moisture and aeration factors in the fermentation as well as substrate effects on microbial
growth.

In practice, crushed wheat would be more expensive than broll if purchased. Further
experimentation with a range of cheap waste materials should be undertaken.

Five percent EM Bokashi in the potting media yielded better results than 2% for shoots
and bulbs but there did appear to be diminishing returns relative to control.

4.6.2 Question 2: Do seedlings grown with EM Bokashi in the potting media retain
an advantage over seedlings grown without EM Bokashi?

This was tested on lettuce Cos Verdi seedlings. The objective was to see if seedlings of a
sensitive plant like lettuce having accelerated growth from the use of EM Bokashi would
suffer from greater transplant stress or simply lose their size advantage over control
plants by harvest time. Seed was sown 10/9/02 into transplant trays (45 mL plugs).
Seedlings transplanted 8/10/02 to tunnel house soil. Five pairs of replicate plots were set
up. Each plot had fourteen plants. Treated plants were noticeably larger (approx. double
shoot size). Chlorophyll content of the plants was tested on 6/11/02. After 48 days
(25/11/02) lettuces were cut as per commercial harvest.

Results
Treated plants weighed 23.4% (fresh weight harvest index) more on average than
control plants at harvest date (highly statistically significant, p=0.005). Observations
indicated that treated plants were of saleable size more than a week prior to control
plants. The results showed that the improvement in seedling growth from the
incorporation of EM Bokashi in the potting mix did not appear to impede plant growth in
the field and in fact at harvest time there was a significant weight advantage to the treated
plants.

4.6.3 Does EM Bokashi increase crop yield when added to the soil in tunnel house
conditions? (and do the EM microorganisms persist in the soil?)
This was tested with spinach plants direct sown into beds that had been treated 2 weeks
previous with either EM Bokashi or Bokashi fermented with molasses but no EM. The
Bokashi lots were fermented at the Biological Husbandry Unit using a 1:1 ratio of
sawdust (macrocarpa) and crushed wheat together with 5% fishmeal and 0.3% molasses
(the EM Bokashi had 0.3% EM added also) in sealed 200 L containers. Bokashi was
applied at an equivalent rate to 2 tonne per hectare. There were three replicates.
Springer spinach was used in two pairs of replicates and San Paulo in the other pair.

Results
The EM Bokashi treated plots consistently outperformed the non EM Bokashi plots with
the average increase due to the EM fermentation being 35.6% (statistically significant
p=0.018).

Table 4.6.3.i. Effect of EM Bokashi on Spinach Growth (Harvest Yield kg per 2 m2)
Treatment Row A Row B Row C
Non-EM Bokashi 5.10 5.50 5.73
EM Bokashi 6.85 6.90 8.40
% Difference 34.3 25.5 46.5

Discussion
The scale of the difference between treatments was impressive and highly economically
significant. It is important to point out that we cannot be sure how much of the difference
between the two treatments may have been due to a possible negative effect of the non
EM fermented Bokashi (a negative response has been seen in some of the glasshouse
trials to this sort of treatment).

Further experiments in tunnelhouse and field conditions are warranted to test the
consistency of effect under a range of conditions and for a range of crops to develop
optimized protocols for the use of this material.

4.6.4 Does EM Bokashi increase crop yield in field conditions?

This question is addressed in section 4.7 and in the experiment below.

Field Experiment on EM Bokashi

With a bokashi made 2:1 broll, no statistically significant effect was seen in the field.
There was only 3 replicates per treatment with just five plants of Misome (an Asian leafy
brassica vegetable) and five plants of Lolla Rossa Lettuce per replicate. The level of
variation between replicates was too high to be sure of any specific differences and the nil
control outperformed all other treatments. Twoway ANOVA analysis showed that there
was statistical significance in average misome (p=0.042) and lettuce (p=0.032) weight i.e.
there was likely to be a true difference between treatments. There may have been a
pattern of improved production with the incorporation of fishmeal but this could not be
proven and the fishmeal treatments again performed worse than nil control.
Table 4.6.4.i. Effect of Bokashi treatments on growth of misome and lettuce in field
Treatment Misome Lettuce
Nil Control 215 190.75
Control Dry Ingredients 157.2375 140.1063
Fermented control with fishmeal 178.7 172.85
EM Bokashi 112.15 111.425
EM Bokashi with Fishmeal 187.775 176.0625

Overall the experiment was too small in numbers of plants and in replicates to show clear
results. There was also too high a variability between plots showing a requirement for
more even ground preparation or larger plot size. On the other hand the non-positive
results may point towards an inadequacy of effect of the EM Bokashi where it is e.g.
- made with broll as opposed to e.g. crushed wheat
- is made with very fine broll that is sticky and may create bokashi quality problems
- is made at 2:1 sawdust to broll rather than 1:1 (related to the bran fineness and
moisture problems) and is therefore more dilute a product.
- is made with macrocarpa sawdust rather than pine sawdust. This requires further
experimentation.