Valorization of Agricultural Waste through Bokashi Production: A Review
Mbacké FALL *
Université Alioune Diop de Bambey (UADB), Institut Supérieur de Formation Agricole et Rural (ISFAR), BP : 54, Sénégal.
Ndiogou GUEYE
Université Cheikh Anta Diop (UCAD), Faculté des Sciences et Techniques, Département de Productions Végétales, BP 5005, Dakar-Fann, Sénégal.
Abdoulaye MBAYE
Société de Développement et des Fibres Textiles (SODEFITEX), Km 4,5 Boulevard du Centenaire, Immeuble Falilou Mbacké GUEYE BP 3216. Dakar, Sénégal.
Armang Diaga SENE
Institut Supérieur d’Enseignement Professionnel de Matam (ISEP). Quartier Tantadji, lot n°365, près de Thierno Baila Niang en face du Fleuve, Sénégal.
Pape Abdoulaye Ndiaye
Institut Supérieur d’Enseignement Professionnel de Matam (ISEP). Quartier Tantadji, lot n°365, près de Thierno Baila Niang en face du Fleuve, Sénégal.
*Author to whom correspondence should be addressed.
Abstract
Bokashi, an organic amendment produced through an anaerobic or semi-anaerobic fermentation process initiated by effective microorganisms, represents a sustainable alternative to traditional composting. This review explores some research conducted on this technique of Japanese origin. It details the central role of indigenous (IOM) or effective (EM) microorganisms in the fermentation process, focusing on its role in the decomposition and transformation of organic matter. Key maturation parameters (duration, pH, C/N ratio) are also analyzed. Finally, the beneficial effects of bokashi on the physicochemical and biological properties of the soil, as well as on crop growth and yield, are presented. This review highlights some major advantages of bokashi, including its speed of preparation, its ability to preserve nutrients, and its accessibility for farmers.
Keywords: Bokashi, fermented compost, Effective Microorganisms (EM), Indigenous Microorganisms (IMO), anaerobic fermentation, organic amendment