TLE 20
Agricultural Arts

Agricultural arts is the art or science of cultivating the ground, including the harvesting of crops, and the rearing and management of live stock; tillage; husbandry; farming. Agricultural also is one of the most important areas of technology and livelihood education.
When I was a second year college students, Mrs Putis teach us on how to make an organic fertilizer. Mrs. Putis teach us on how make an organic fertilizer( BOKASHI) because she knows or we all know that our country now is facing a predicament and affects all sectors of the economy especially agriculture. Farming is the most common source of living among Filipinos. In that case, Filipino farmers use a lot of alternatives to lessen expenses and be more productive. In making this organic fretilizer you don't need to spend more money.
Bokashi is an organic fertilizer that used to loosen hard clay soils and as in effective treatment that will re-establish the natural soil ph balance. Bokashi is an organic fertilizer applied to the soil releases calcium , sulfur (sulfur in the sulfate form), micro nutrients, nitrogen(N), phosphorus(P), potassium(K), promoting the formation of the natural nutrients in the soil. The calcium in the BOKASHI removes and replaces sodium taht heldin the soil. Sodium is then leached from the soil as sodium sulfate. The good thing about Bokashi is, it may be used for large farms such as orchards , sugarcane plantations, rice paddies or cornfields at the fraction of the price of chemical fertilizers. Using Bokashi will improve sol condition, and after using it for several years, there will come a time when the farm will be weaned out of chemicals.

The following are the materials needed and the procedure.


Materials:
charcolized rice hull
copra meal
molasses
EME
water

Procedure:
1. Gather all the materials .
2. After the naterials has been gathered, mix all the dry ingredients materials and make a well at the center lke a cement.
3. In the well, mix all the molasses, EME, and water .
4. Then store the BOKASHI on a scaled container and ferment it for 2 weeks.