THE PROCESS
Q : Why should we make
eco-enzyme in such a large scale.
A : Our rivers are
heavily polluted not only by industrial waste, but also by domestic sewage. As
domestic sewage is also a major contributor we need to make it into a eco-friendly
solution
Q :
Since how long is the making of Eco-enzyme going on.
A :
Since last 30 years this process of making Enzyme started and tremendous
research has been done.
Q :
And when was it started in India.
A :
In India it started in year 2006- 07.
Q :
How can we make the Enzyme?
A :
- Add 100 gm jaggery + 300 gm vegetable/fruit peels + 1 liter water and mix well in a 2 liter plastic bottle and cap it tightly.
- There should be approx.. 40% empty space in the container for gas accumulation.
- Keep in a cool dry place at room temperature, away from direct sunlight.
- Release the gasses once a day for the first month by loosening the lid. Do not open the lid completely.
- Make sure it is re-capped tightly each time after the gas release.
- For the 2nd and 3rd months, release the gas only when necessary.
- Sometimes, there is a white layer on the surface of the Enzyme solution during fermentation. It is part of the process, so it is not a cause for worry.
- Fermentation will take place in the bottles for 3 months. Then after filtration and removal of the residue, Eco-enzyme is obtained. The residue can be used again for a new batch of Enzyme production by adding fresh garbage.
The residue can also be dried, then blended
and buried in the ground as fertilizer.
Q :
one challenge is to take exact quantity of 300 gms waste n 100 gms jaggery every
time I make a bottle...it may be 10-20 gms here or there. Is that ok?
A :
It's fine. But having a small weighing scale handy is better.
Q :
Is it fine to keep 2-3 days of fresh waste in fridge when we don't have enough
waste for the day?
A :
Make the formula ready with jaggery and water. Top up with fruit and
vegetable peels as it gets available. Keep feeding it. And count the 90 days of
enzyme maturity from last day of feeding the peels.
Q :
The bottle becomes very tight within 10 hours. Gas is unable to come
out easily. I was 1 day late to open the lid and suddenly it started to
generate a lot of gas.
What
should I do?
A :
1.
Slowly release gas
2.
Recap the bottle
3.
After 2 minutes release the gas slowly
4.
Recap the bottle
5.
Slowly release the gas..
6.
Now you can observe gas formation and release the gas after 12 hours
1 liter bottle plastic is of very low quality plastic; the 2 liter bottle is of
better quality.
When the gas gets generated the plastic bottle expands and becomes like a
balloon.
So when you cut the vegetables do not crush them in a mixer because then the gas
generation is much more than normal. It is not advisable to crush waste in
mixer.
If for
some reason it has to be crushed in a mixer/grinder, release the gas at least
twice a day.
Observations : I have observed that if you only use fruit peels the gas formation is too much and you may have to release the buildup in the bottle more than once a day to prevent it from bursting or gushing out when you loosen the cap.
Also if you add flower petals the fizz generated is much more and you have to release the pressure carefully.
Also if you add flower petals the fizz generated is much more and you have to release the pressure carefully.
Q :
I made the enzyme in a bottle with a big lid but it doesn't seem to be doing
well. Hardly any fizz. Do you think the lid is not airtight? Now how can it be remedied?
A :
Yes, you identified the issue correctly.
Remedy
is to make it airtight.
Q : How
can the container be made airtight?
A : Use
suitable (thin) thickness plastic sheet to make it airtight.
Q :
Despite loosening the rim daily one of my bottle is "furiously bubbling"
Can I know the reason please.
A
: The gas generation is fermentation happening well. However, you need to
release the gas slowly. Loosen the lid allow the gas to be released. Then again
close the lid the bubbling will settle, again you need to release the gas,
follow this till you see there is less pressure in the top of the bottle.
Q : After 3 months when we filter the bottles,
should we mix or should we preserve bottle wise.
A :
We can mix no problem with mixing.
Q :
In what proportion the residue is reused
A :
You can use the residue along with new fresh proportion as taken earlier.
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Poonam Gupta commented: Bahut hi accha kaam kar rahe hai aap log
ReplyDeleteAdmin: Tum bhi banao Poonam. Ghar mein use kar sakti ho. That much chemical pollution reduced and garbage also reduced.
Mita Banerjee commented: "Let's join hands and spread the word :) !"
ReplyDeleteVishnu Chandra Bajpai commented: "Creditable."
ReplyDeleteAdmin: "We have to make it a movement with maximum people joining to leave a lasting impression on the environment. Otherwise we are just hurtling towards disaster."
Sir, I have already started the process as per instructions here. Just wanted to know if we (AOL) have any scientific data to go by while doing this. Also are there any problems if one makes a mistake and still uses the resulting enzyme ?
ReplyDeleteIf for some reason your enzyme is not properly formed say it becomes black on top, you can add some more jaggery which will promote fermentation and soon the fungus will be digested. If there is a white film on top that is yeast forming. Make sure your lid is secure and by the end of 3 months it would have cleared. Please share your experiences as you go along.
Delete