Called MBI (microbial base inoculant), it is produced from local materials such as sawdust, coco dust, carbonized rice hull, and molasses inoculated with a mixture of naturally occurring beneficial organisms commercially known as effective organisms (EM). Developed in Japan, EM contains yeast, lactic acid bacteria, actinomycetes, fungi, and photosynthetic bacteria.
Rizal G. Corales, Dr. Bernardo D. Tadeo and Jocel D. Cordero said MBI can reduce the use of chemical inputs, thereby cutting down farming cost. The use of MBI is better than ordinary composting because it undergoes fermentation and decomposition processes that reduce the processing time, lessen odor, and minimize nutrient loss.
Its outstanding features are as follows: cheap and easy to produce; safe and environment-friendly; reduces odor of manure, garbage and waste water; enhances decomposition process and quality of compost; improves soil properties and reduces soil-borne disease organisms; and is effective in reducing toxicants and contaminants in soil and water.
The PhilRice researchers said farmers can easily their own MBI, which they can use as compost activator, soil inoculant and nutrient source, odor suppressant, additive to animal feeds, and for weed control.
Here’s how to prepare MBI:
First, make the EM solution using 150 milliliters (ml) EM, 150 ml molasses or brown sugar, and 5 liters ordinary tap water. Dissolve the molasses in lukewarm water and then mix the materials thoroughly. Put the solution in a container, preferably a sprinkler.
Next, mix the organic substrates (5 liters each of rice bran and carbonized rice hull), slowly adding EM solution until the substrate has about 30 to 40 percent moisture content. At this moisture content level, a handful of materials formed into a ball crumbles when it is slightly pushed.
Then place the mixed materials in a pail or any similar container. Compress the materials while filling the container to release the air, as aerobic condition can lengthen the fermentation process.
Cover the materials with plastic or newspaper and then seal the container. Store the container in a cool shaded place for five to seven days to ferment. Good fermentation results in sweet-sour-like smell of the materials.
Finally, repack the materials in airtight plastic bags, which can be stored up to three months. Polyethylene garbage bags can also be used. Place the materials inside the bag, squeeze out the air, and tie it tightly. For longer storage, air-dry the materials before packing. – S.Ma. Pablico