In this article from the Kamloops Daily News, Deanna Hurstfield is looking to start a bokashi composting network where she lives. It has a good overview of the process.
I need to respond to these lines in the article:
Bokashi seems to offer many advantages, Hurstfield said. The catch? It’s not cheap.
There are bokashi kits available through Internet dealers, she said. The costs of those systems appear to run at about $20 to $30 a month for all the supplies, substrates and microbe mixes.
Here are the costs for the first year of bokashi composting using my system:
| Two bokashi buckets: |
$85 |
| 4 x 1Kg Bokashi*: |
$30 |
| Total |
$115 |
| |
|
| Monthly cost: |
$9.58 |
*[two 1Kg bags are included with the bokashi kits]
In the second year or, if you have your own buckets as Deanna does, all you need is the bokashi: $60
Monthly cost: $5
I’ve been generous on the amount of bokashi you need for a year. Although I say that a 1Kg bag of bokashi will last 2 – 4 months, I’ve had customers come back for a second bag after 6 or 9 months, even a year later. Recently, a small office re-ordered a bag of bokashi nearly two an a half years after their first purchase!
While my competitor’s prices probably do come close the article’s monthly estimate for the first year, the cost in the second year is much lower.
"If we can find a microbiologist who can help us figure out what is in there, we can cut the costs even more," she said.
It isn’t hard to find what is in the bacterial culture used to make bokashi. This blog post from 2007 addresses the issue of making and using your own friendly microbe culture, as does Bokashi Composting.
I have never hidden how to make your own bokashi which will lower your costs even more. I only ask that you buy the Terra Biosa Friendly Microbes [aka EM] from me.:-)
Do it today!
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Filed in 1Business, 1Maven, advice, Biosa Ingedients, Bokashi, education, marketing, Opinion, press by Al | 
1 Comment
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Inulins are a group of naturally occurring oligosaccharides (several simple sugars linked together) produced by many types of plants. They belong to a class of carbohydrates known as fructans.
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The ability of the prebiotic fibre inulin to boost the population of ‘friendly’ bifidobacteria in the gut works at both low and high doses without side effects, says new research.
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“….Tim Ball, a long-retired professor from the University of Winnipeg and a well-known climate-change denier who has not published a peer-reviewed scientific publication on climatology in more than a decade.” Read more: http://tinyurl.com/ynmdwd
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The United Nations Food and Agriculture Organization has opened a new front in its battle against hunger and malnutrition – in the world’s cities where most of global population growth is set to take place over the next decades.
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MSN…hmmmm. A career ending move would be include the first release of any new software program – like Windows Vista or WordPress 2.1 [I use WP 2.0]
Filed in 1Maven, Bifidobacterium animalis subsp. lactis, Biosa Ingedients, Notes, Probiotic, Sustainability, urban agriculture by Al | 0 Comments
Update: Categories added to match applicable content
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“Attention to the media, especially Arab media” is one of the taglines on the banner of this site. Multiple authors listed
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Everyone’s bookmarks = 54,279 including four of my own
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Don’t despair about global warming – do something.
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“Apple pieces are promising carriers for probiotic bacteria and may be used in the production of probiotic fermented milk and/or other food products, as well as in the prolongation of their shelf-life,” wrote lead author Yiannis Kourkoutas
Filed in 1Maven, Biosa Ingedients, Composting, Lactobacillus casei, Notes, Probiotic, Social Networks, WordPress by Al | 0 Comments
Could simple apple pieces be probiotic carriers?
http://www.nutraingredients-usa.com/news/printNewsBis.asp?id=73481
By Stephen Daniells
1/18/2007- Simple apple pieces may be a simple and inexpensive method of supporting probiotics, as well as expanding the range of applications, suggests new research from Greece.
“Apple pieces are promising carriers for probiotic bacteria and may be used in the production of probiotic fermented milk and/or other food products, as well as in the prolongation of their shelf-life,” wrote lead author Yiannis Kourkoutas from the University of Patras.
“Freeze-dried apple-supported L. casei biocatalyst could be added to various solid foods (breakfast cereals, used in baking, etc.) to provide probiotic properties.” Most foods containing probiotic bacteria are found in the refrigerated section of supermarkets as the bacteria is destroyed by heat and other processing conditions.
More….
ooo
Filed in 1Maven, Biosa Ingedients, Lactobacillus casei, Probiotic by Al | 2 Comments
