Short communication: The improvement of the growth of tomato transplants by bokashi tea

Abstract

Effective microorganisms' bokashi fermentation is proposed to upcycle food waste to novel feed supplements, and to (partially) replace traditional composting of food waste (and secondary residues from industrial processes) to facilitate both plant production and soil quality as well as to reduce greenhouse gas emissions. The purpose was to assess the influence of bokashi tea treatment on the growth of tomato transplants. There were two treatments: one with bokashi tea and second without bokashi tea (control). Tomato transplants treated with bokashi tea tended to be higher than those in control; while the results were not significantly different. The number of leaves of tomato transplants treated with bokashi tea was not significantly different. The stem diameter of tomato transplants was 13% greater (P = 0.04) in bokashi tea treated plants than in control. Conclusion: Bokashi tea improves the growth of tomato transplants by increasing stem diameter and is allowing for plants to take up more nutrients.