How is cow dung fermented?

1. Dry cow dung: Due to lack of water, dry cow dung cannot be fermented. After adding enough water, it must be piled up in a big pile, and then fermented, covered with sealed plastic sheets, so that fermentation will be faster.

2. Fresh cow dung: If it is fresh cow dung, various auxiliary materials need to be added during fermentation to absorb the moisture in fresh cow dung. Too much water can easily lead to air tightness, and microorganisms cannot ferment. There are various auxiliary materials to absorb some water in fresh cow dung. Accessories are generally selected: sawdust, straw, grass ash carbon, etc.

Tools: mixer, plastic container or cement pool (or plastic film on the pit), plastic film, pulverizer (common agricultural type), shovel, dump truck.

Fermentation strain: cow dung starter.

Formula:

One: dry cow dung 1000 kg, cow dung starter 0.25 kg.

Two: 700-900 kg of wet cow dung, wheat bran or rice bran or straw powder 100-300 kg, and 0.25 kg of cow dung starter.

Specific operation method:

1. Prepare materials and add bacteria: prepare manure to be fermented, preferably fresh manure (the fermentation effect of fresh manure is better than that of old manure), for example, about 1 ton of fresh manure plus 0.25 kg of Sukhan manure starter. Firstly, the cow dung starter is mixed with rice bran (or corn flour and wheat bran) in the ratio of 1: 5 ~ 10 for later use.

2. Cow dung stacking: The prepared cow dung should be covered with bacteria, and the height and volume of the pile should not be too short or too small. The pile height 1.5-2m, width 2m and length are required.

3. Adjust moisture: The moisture content of fermented cow dung should be controlled at 40 ~ 65%. Moisture judgment: Hold a handful of cow dung tightly with your hands so that you can see the watermark between your fingers without dripping. Less water will slow down fermentation, and more water will lead to poor ventilation, which will also make "spoilage bacteria" work and produce odor. So be sure to grasp the water content.

4. Start-up temperature: the start-up temperature should be above 15℃ (it can be operated in all seasons and is not affected by seasons, so it is suitable for indoor or greenhouse fermentation in winter), and the fermentation temperature should be controlled below 70-75℃.

5. Stir well and ventilate: Gymboree cow dung starter needs good oxygen fermentation. Therefore, in the process of operation, it is appropriate to increase oxygen supply measures to mix evenly and turn over the pile frequently for ventilation, otherwise it will lead to anaerobic fermentation, produce odor and affect fertilizer efficiency.

6. Fermentation is completed: generally, after cow dung is accumulated for 48 hours, the temperature rises to 50 ~ 60℃, and it can reach above 65℃ on the third day. In this high temperature, it should be turned over once. Under normal circumstances, fermentation can be completed twice, and fermentation can be completed within a normal week. The substance was dark brown, and the temperature began to drop to normal temperature, indicating that the fermentation was completed.