Production process of biological organic fertilizer for bamboo shoots
A production method and bio-based technology, applied in the preparation of organic fertilizers, the treatment of bio-organic parts, organic fertilizers, etc., can solve problems affecting food safety, aggravation of underground pests, and excessive pesticide residues in bamboo shoots, so as to reduce the amount of use and repel Underground pests, the effect of improving soil physical and chemical conditions
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Embodiment 1
[0015] 1. Preparation of bacteria mixture:
[0016] Bacillus thuringiensis, Beauveria bassiana, rice husk and Streptomyces avermanii are mixed according to the weight percentage of 60:10:20:10 and set aside. The chaff is crushed in advance and passed through 100 mesh;
[0017] 2. Mix pig manure, chicken manure, rice stalks chopped into 2cm long, beneficial bacteria and bacteria mixture in a weight percentage of 50:10:30:0.1:9.9, and ferment in strips at 60-65°C for 30-45 days , about 0.5 meters high and about 1.0 meters wide. The product is dry and odorless.
Embodiment 2
[0019] 1. Preparation of bacteria mixture:
[0020] Bacillus thuringiensis, Beauveria bassiana, rice husk and Streptomyces avermanii are mixed according to weight percentage 44:15:40:1 and set aside. The chaff is crushed in advance and passed through 100 mesh;
[0021] 2. Pig manure, chicken manure, rice stalks chopped into 2cm long, beneficial bacteria and bacteria mixture are mixed according to the weight percentage of 70:5:15:9.9:0.1, and the strips are fermented at 60-65°C for 30-45 days , about 0.5 meters high and about 1.0 meters wide. The product is dry and odorless.
Embodiment 3
[0023] 1. Preparation of bacteria mixture:
[0024] Bacillus thuringiensis, Beauveria bassiana, rice husk and Streptomyces avermanii are mixed according to weight percentage 50:13:30:7 and set aside. The chaff is crushed in advance and passed through 100 mesh;
[0025] 2. Pig manure, chicken manure, rice stalks chopped into 2cm long, beneficial bacteria and bacterial mixture are mixed according to the weight percentage 60:7:20:6:7, and fermented in strips at 60-65°C for 30-45 days , about 0.5 meters high and about 1.0 meters wide. The product is dry and odorless.
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