Bokashi Bran

Composting using Bokashi Bran

In the pursuit of sustainable living, composting has emerged as a powerful tool to reduce the environmental impact of waste. Composting food waste, in particular, not only diverts organic materials from landfills but also creates nutrient-rich soil for gardening. One innovative and authentic method gaining popularity is the use of Bokashi Bran, a fermented bran that accelerates the composting process while offering numerous benefits. In this article, we will explore the art of composting food waste using authentic Bokashi Bran.

Bokashi Bran logo

Bokashi composting is a Japanese method that relies on the power of fermentation to break down organic matter. Unlike traditional composting, which involves aerobic decomposition, Bokashi composting is an anaerobic process. This means it takes place in the absence of oxygen, allowing for the breakdown of food waste without the production of foul odors.

The star player in Bokashi composting is the Bokashi Bran, a mixture of bran, molasses, water, and beneficial microorganisms such as lactic acid bacteria. These microorganisms work to ferment the organic matter, creating an environment unsuitable for harmful pathogens and promoting the breakdown of complex materials

In the pursuit of sustainable living, composting has emerged as a powerful tool to reduce the environmental impact of waste. Composting food waste, in particular, not only diverts organic materials from landfills but also creates nutrient-rich soil for gardening. One innovative and authentic method gaining popularity is the use of Bokashi Bran, a fermented bran that accelerates the composting process while offering numerous benefits. In this article, we will explore the art of composting food waste using authentic Bokashi Bran.

Bokashi composting is a Japanese method that relies on the power of fermentation to break down organic matter. Unlike traditional composting, which involves aerobic decomposition, Bokashi composting is an anaerobic process. This means it takes place in the absence of oxygen, allowing for the breakdown of food waste without the production of foul odors.

 

The star player in Bokashi composting is the Bokashi Bran, a mixture of bran, molasses, water, and beneficial microorganisms such as lactic acid bacteria. These microorganisms work to ferment the organic matter, creating an environment unsuitable for harmful pathogens and promoting the breakdown of complex materials.

How big is the food waste problem?

Typically, food waste constitutes between 35 and 40% of general waste in the hospitality sector. Being one of the most difficult waste fractions to deal with. It is often ignored and simply dumped at landfill. This is a double-edged sword: Environmental impact and running out of landfill space. 

This leaves us with two choices: increase the cost of landfilling because new landfill sites will need to be established at far distances away from the cities or divert as much as possible from landfill in the form of recycling.

Environmentally, landfill is the worst options for disposal of food waste. It generates leachates that contaminate the ground water and generate methane gas; making food waste the 3rd largest contributing factor to global warming.  

What are our choices for disposal 

  1. In-sink macerator to sewage: Not supported by Gauteng province as a disposal method; puts pressure on water waste treatment plants. Macerators to sewer without authorisation is illegal. 
  2. Feeding to pigs: SA Pork Quality Assurances and Traceability Standard 4.5 forbids swill to be fed to pigs. Swill includes any waste or leftover food that comes out of a kitchen and contains meat or meat products. 
  3. Worms: A very environmentally- friendly option except you cannot include onion, citrus, garlic, cooked food, dairy or meat products. 
  4. Bio-gas plant: Avery good solution for large volumes of food waste coming out of abattoirs of food processing factories. 
  5. In-vessel composting: This method is very effective when the particle size is reduced and the food waste is dewatered. Odour control can be challenging if not treated with effective microorganisms or bokashi. Set up costs are high and monthly operating costs of adding carbon in the form of pellets, wood chips or cardboard can be high. Break-downs and keeping up with volumes is often cited as objections, and energy costs can make the process unviable.
  6. Bokashi: This is a source-seperation process where food waste is treated with bokashi to stop it from rotting. Food waste, including cooked food, protein and dairy is fermented using bokashi and it enables safe composting of these waste streams. With the correct dosig, odours are eliminated caused from decaying food waste.