Although the farmer's fertilizer is good, it must be cooked.

Farmyard manure needs to be decomposed

We often say that the "fermentation" of farmyard manure is actually the full maturity of farmyard manure. Organic fertilizers commonly used in agricultural production are generally manure, compost, green manure, livestock and poultry manure, and manure. So why not sprinkle the manure directly into the ground, but it will take a while to mature?

Experts say that fresh manure is not easily spilled into the ground because it contains more uric acid and insoluble urate. If the fresh manure is used as the base fertilizer, the nutrients are difficult to be absorbed by the crops. At the same time, the feces contain a large number of pathogenic microorganisms and parasite eggs, which will pollute the soil after application, and the heat generated by the fermentation will damage the roots of the crops. Therefore, when using manure as a fertilizer, it should be used as a base fertilizer after being piled up and decomposed at a high temperature.

Decomposing method: high temperature composting

At present, the better method of decomposing is high-temperature composting. This method is how to make the manure piled into organic fertilizer. The tanning system mainly allows the organic matter to be fully fermented, requiring composting and covering the film to cause high temperature inside the fertilizer. The high temperature produced by fermentation can kill germs, eggs and weed seeds, and the fertilizer is cooked quickly. However, due to the large amount of soil and slow fermentation, the composting temperature in the composting process is small, the time required for decomposing is longer, and the quality is poor.

Experts advise: the determination of the time of manure should be determined according to the season, taking winter manure as an example, the time should be used until the next spring. The good fertilizers are usually darker in color and some become black or sauce. Some people think that the fat smell is not stinky. If it is stinky, it is ripe fat. This is wrong, because the re-cooked fat is still smelly. Therefore, it is more realistic to define the time.

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