My first response to compost tea was a reasonably frequent response, “So that you simply put compost in a bucket then dump it in your crops?” Little did I notice all of the science and work that goes into making top quality compost tea or AACT (Actively Aerated Compost Tea).
In some methods it looks as if such a easy idea, to position good compost in a container with water, add meals for the micro organism and fungus within the compost, after which agitate and aerate the tea for a enough period of time to permit the micro organism and fungus and micro-organisms to copy and develop.
Nonetheless, since it is a comparatively new area, you appear to seek out many various concepts on what compost tea is, starting from whole ignorance to in-depth scientific research. I’ve compiled just a few factors that I consider to be of great significance when making compost tea:
1. Good compost is essential!
With out good biology within the compost, you actually don’t have any probability of getting high-quality tea. You’ll be able to solely multiply what you set into your brewer, subsequently good compost that has been examined to have excessive numbers and a range of useful organisms is crucial. Plenty of science goes into making good compost, and until you check your compost you actually do not know if what you’re placing into your brewer is actually useful. By adjusting the kind of compost you set within the brewer you possibly can management whether or not your tea goes to be bacterial or fungal dominated. We use a mixture of 3 completely different composts to extend our range in our teas.
2. Meals is important
The micro-organisms in order that they will reproduce and develop in numbers. The objective is to maximise your output of useful biology with out giving the micro organism and fungi an excessive amount of meals that they over-replicate and trigger the tea to go anaerobic. There are lots of completely different recipes on the market, every of which will provide you with completely different biology in the long run and a few are a lot better than others. You will need to see the lab outcomes of the recipe you utilize to just be sure you are certainly maximizing your ultimate product.
All residing organisms want oxygen to outlive, and your tea isn’t any exception. For those who’re not getting sufficient oxygen in your brew, then your tea will go anaerobic and you’ll begin brewing the “dangerous” organisms (pathogens akin to e.coli or root feeding nematodes) that will have existed in your unique compost. In case your tea has sufficient oxygen and stays cardio for the whole brew cycle, what you’ll have on the finish would be the good biology that you really want on your crops.
These are the predominant substances I’ve found when making compost tea. I’m continuously shocked by what folks consider after they hear “compost tea.” I’ve heard it described as every thing from “manure in a bucket,” to “boutique fertilizer.” Because the motion in the direction of organics continues, I believe we’ll discover extra consensus on a definition of compost tea and in addition higher public data on the topic. It’s our job to teach others on the potential advantages of organics and compost tea!
By Tad Hussey
"Kama ilivyoelezwa hapo juu, ""Kupanda"" ni njia ya kuondoa mchanga kutoka kwenye mchanga wa mchanga na kuondoa mchanga kutoka kwenye mchanga wa mchanga, na kwa hivyo, ni muhimu sana kuondoa mchanga kutoka kwenye mchanga wa mchanga wa mchanga." Katika baadhi ya mbinu inaonekana kama wazo rahisi kama, kuweka mbolea nzuri katika chombo na maji, kuongeza chakula kwa ajili ya viumbe wadogo na fungi ndani ya mbolea, na kisha kuchochea na aerate chai kwa muda wa kutosha kuruhusu viumbe wadogo na fungi na viumbe wadogo kuiga na kuendeleza. Hata hivyo, kwa kuwa ni eneo jipya, unaonekana kutafuta dhana nyingi tofauti juu ya nini ni chai ya mbolea, kuanzia ujinga kamili hadi utafiti wa kina wa kisayansi. Nimeorodhesha mambo machache tu ambayo naona ni muhimu sana wakati wa kutengeneza chai ya mbolea: 1. Mbolea nzuri ni muhimu! Bila biolojia nzuri ndani ya mbolea, kwa kweli huna uwezekano wowote wa kupata chai ya ubora wa juu. Unaweza tu kuzidisha kile unachoweka katika brewer yako, kwa hivyo mbolea nzuri ambayo imechunguzwa kuwa na idadi kubwa na aina ya viumbe muhimu ni muhimu. Sayansi nyingi huenda katika kufanya mbolea nzuri, na mpaka wewe kuangalia mbolea yako wewe kweli hawajui kama kile wewe ni kuweka katika brewer yako ni kweli muhimu. Kwa kubadilisha aina ya mbolea unayoiweka ndani ya brewer unaweza kudhibiti kama chai yako itakuwa na bakteria au kuvu. Tumia mchanganyiko wa mchanganyiko wa mchanganyiko wa mchanganyiko wa mchanganyiko wa mchanganyiko wa mchanganyiko wa mchanganyiko wa mchanganyiko wa mchanganyiko wa mchanganyiko wa mchanganyiko wa mchanganyiko wa mchanganyiko wa mchanganyiko wa mchanganyiko wa mchanganyiko wa mchanganyiko wa mchanganyiko wa mchanganyiko wa mchanganyiko wa mchanganyiko wa mchanganyiko wa mchanganyiko wa mchanganyiko wa mchanganyiko wa mchanganyiko wa mchanganyiko. 2. Uwezekano wa kupata Chakula ni muhimu kwa viumbe wadogo ili waweze kuzaliana na kuendeleza idadi. Lengo ni kuongeza uzalishaji wako wa biolojia muhimu bila kutoa viumbe vidogo na kuvu kiasi kikubwa cha chakula ambacho huongeza na kusababisha chai kwenda anaerobic. Kuna mapishi mengi tofauti kabisa kwenye soko, kila moja ambayo itakupa biolojia tofauti kabisa kwa muda mrefu na chache ni bora zaidi kuliko zingine. Unahitaji kuona matokeo ya maabara ya kichocheo unachotumia ili kuhakikisha kuwa unaongeza bidhaa yako ya mwisho. Viumbe wote wanaoishi wanahitaji oksijeni ili waishi, na chai yako si tofauti. Kwa wale ambao hawapati oksijeni ya kutosha katika mchuzi wako, basi chai yako itaenda anaerobic na utaanza kutengeneza viumbe "vyenye hatari" (vimelea vya magonjwa vinavyofanana na e.coli au nematodes za kulisha mizizi) ambazo zitakuwa zipo katika mbolea yako ya kipekee. Kama chai yako ina oksijeni ya kutosha na inabaki cardio kwa mzunguko mzima wa brew, kile utakuwa nacho mwishowe itakuwa biolojia nzuri ambayo unataka kwenye mazao yako. Hizi ni vitu vikubwa ambavyo nimepata wakati wa kutengeneza chai ya mbolea. "Mimi daima kushangazwa na nini watu kufikiria baada ya kusikia ""kompost chai"" - nimesikia ilivyoelezwa kama kila kitu kutoka ""mchuzi katika ndoo"" kwa ""butiki mbolea"" - kwa sababu mwendo kuelekea viumbe hai inaendelea, naamini tutapata makubaliano zaidi juu ya ufafanuzi wa ""kompost chai"" na pia data ya umma juu ya mada." Ni kazi yetu kuwafundisha wengine juu ya faida zinazowezekana za kikaboni na chai ya mbolea! Na Tad Hussey