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Yes, the bokashi bran is rich in beneficial microbes which have grown on and in your food waste.
When you add the contents to your compost heap you are adding millions of beneficial microbes into your compost heap (as well as micronutrients and organic matter from your kitchen). The microbes in the bokashi food waste will work with other naturally occurring bacteria and fungi and to accelerate your composting activity.
There are a number of large and small devices which promise to turn food waste into compost in 24 hours.
This is not possible. The UK food waste company, Tidy Planet have an extensive FAQ that deals with this issue. As does America's Green Mountain Technologies.
In the composting process, organic waste goes through natural—which has been perfected over millennia by nature—stages: mesophylic to thermophilic to mesophylic to mineralisation.
This natural process can take anything between 10-20 days even under controlled conditions.
“Composting” is defined in the Waste Management Licensing (Scotland) Regulations 2011 (WMLR), as–
“the autothermic [i.e. self-heating] and thermophilic [i.e. 40-80°C] biological decomposition and stabilisation of biodegradable waste under controlled aerobic conditions that result in a stable sanitised material that can be applied to land for the benefit of agriculture, horticulture or ecological improvement”.
(Source: Tidy Planet).
24-48 hour processes are essentially dehydration process and produce a dry powder which is not stable and does not benefit soil. This substance needs to go through a second treatment stage.
Green Mountain Technologies cite research conducted by Loyola Marymount University in the USA which concluded that:
"Ultimately, the study revealed that the unprocessed dehydrated food waste samples were not suitable as a soil amendment on LMU's campus. Rehydration of DFW produced large quantities of fungus, an outcome not acceptable on LMU's grounds. Although dehydrated, the material is not decomposed to a stable state. This is a key distinction. While dehydrating LMU's preconsumer food waste is a good first step towards sustainability, further processing of this material is needed before it is suitable to be used as a soil amendment or for another purpose."
|Earth Bokashi||Other bokashi|
|Indigenous microbes||Imported microbes|
|<10% wheat bran||100% wheat bran|
|C:N balanced composting mix||Not part of formula|
|Little to no fermentation odour||Mild to strong fermentation odour|
|Categorised microbes||Uncategorised microbes|