Bokashi – An ancient concept with a modern twist.
Article by Piet Kruger I was recently contacted by Rupert Van Der Merwe, owner of a business producing and selling a range of EM based products. One of the ranges that the business manufactures is Bokashi bran that is used in Bokashi fermentation. It would come as no surprise to hear me confess that I have always had a thing for strange and exotic biological conversion processes, and consequently my fascination with the Bokashi process started many years ago. When Rupert explained what their business was all about, I thought it to be just the excuse I needed to write a short article about...
Read MoreWhat is Clostridium Perfringens ?
Clostridium perfringens is a gram positive, rod shaped bacteria that is often associated with food poisoning and gas gangrene. C. perfringens is most frequently responsible for released toxins and enzymes that cause tissue damage. These conditions are known as anaerobic cellulitis, myonecrosis, or gas gangrene. Other clostridia that are occasionally responsible include C. novyi and C. septicum, and others on very rare occasions. ...
Read MoreAlkaline Hydrolysis As A Precursory Process To Anaerobic Digestion Of Abattoir Condemned Waste
Introduction There has been a lot of talk lately about the effectiveness of anaerobic digestion as a disposal method for abattoir waste streams. The principle of turning abattoir waste streams into electricity, fertilizer and hot water is certainly attractive and provided that disease control can be effectively incorporated into this process, it is difficult to find a more suitable and comprehensive way to dispose of the total waste stream generated by abattoirs on a daily basis. The One Fatal Flaw of Anaerobic Digestion The anaerobic digestion process by itself does not provide adequate...
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