Search Results for: tomate

Clínica del Tomate: Un webinar para proteger nuestros cultivos

March 11, 2026
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En Bioleft entendemos que la sanidad de nuestras plantas es un pilar fundamental para la soberanía de las semillas. Por eso, en el marco del programa de mejoramiento participativo de tomate y ante la demanda de huerteros y huerteras por visualizar las principales enfermedades de esta campaña, organizamos un encuentro virtual para compartir herramientas de diagnóstico y manejo agroecológico.

Este webinar fue una construcción colectiva coordinada por Bioleft- UNSAM, con el apoyo de la Facultad de Agronomía de la UBA (FAUBA), el Ministerio de Desarrollo Agrario de la Provincia de Buenos Aires (MDA) y Global Shapers Córdoba. Contamos con la generosa participación de tres referentes en la materia que aportaron una mirada agronómica integral:

  • Raúl Zapata (FAUBA): Especialista en enfermedades fúngicas y control biológico de patógenos de suelo.
  • Ana María Romero (FAUBA): Especialista en enfermedades bacterianas del tomate.
  • Paola López Lambertini (INTA-IPAVE): Especialista en virología, desde lo molecular hasta la expresión a campo.

Puntos clave del encuentro y dónde encontrarlos

Para que puedas volver a consultar los temas técnicos más relevantes, sistematizamos los momentos destacados del video:

1. Manejo del entorno y prevención

Raúl Zapata explicó cómo las condiciones del invernadero y las labores culturales influyen en la sanidad:

  • Microclima y densidad: Cómo la humedad y la falta de ventilación favorecen a los patógenos. (Min. 04:50).
  • Estrés por poda: Las heridas de desbrote son puertas de entrada que tardan hasta 3 días en cicatrizar. (Min. 05:40).

2. Hongos de suelo y Control Biológico

Se abordaron estrategias para evitar la acumulación de patógenos sin recurrir a químicos prohibidos:

  • Solarización: Uso de calor solar para limpiar el suelo de forma física. (Min. 23:35).
  • Trichoderma: Aplicación de microorganismos para competir y parasitar hongos patógenos. (Min. 28:40).

3. Bacterias: Diagnóstico en casa

Ana María Romero enseñó una técnica sencilla para identificar el Cancro Bacteriano:

  • Prueba del vaso con agua: Al sumergir un tallo cortado, el flujo lechoso confirma la presencia de bacterias. (Min. 43:20).
  • Desinfección de herramientas: Clave para no dispersar la enfermedad durante las labores. (Min. 57:45).

4. Virus y prevención

Paola Lambertini detalló los desafíos de las virosis, que no tienen cura una vez instaladas:

  • Virus Rugoso (ToBRFV): Su alta estabilidad lo hace persistente en manos, ropa y herramientas. (Min. 01:10:00).
  • Peste Negra: El rol de los trips como vectores y la importancia de monitorear malezas aledañas. (Min. 01:16:20).

5. Sanidad de la Semilla (El corazón de Bioleft)

Saber qué semillas guardar es vital para la salud de las próximas campañas:

  • Selección de frutos: Guardar semillas únicamente de plantas que se mantuvieron sanas. (Min. 53:00).
  • Tratamiento térmico: Uso de agua caliente (52-56°C) para desinfectar las semillas sin dañarlas. (Min. 53:40).

Este webinar refuerza nuestro objetivo de fomentar el diálogo entre diversas disciplinas y saberes para generar redes de intercambio de conocimiento.

¿Cuál es el sabor de un tomate de verdad? Degustación de tomates locales por primera vez en UNSAM

March 9, 2026
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¿Alguna vez te detuviste a pensar por qué los tomates de la verdulería suelen ser perfectos por fuera pero desabridos por dentro? En Bioleft creemos que la respuesta no está solo en los laboratorios, sino en la interacción entre quienes producen, quienes investigan y quienes consumen.

El 25 de febrero, en el Campus Miguelete de la UNSAM, dimos un paso más para recuperar ese sabor perdido. En el marco de la “Campaña de mejoramiento participativo de tomates locales 2025-2026”, realizamos una jornada de evaluación sensorial abierta a la comunidad, más de 50 personas se convirtieron en “catadores”.

El objetivo fue claro: integrar la percepción del consumidor a los procesos de mejoramiento de semillas. Como bien señaló David, buscamos sumar la mirada de la comunidad a la evaluación agronómica tradicional para identificar esos matices de gusto que los procesos comerciales han dejado de lado.

Durante el encuentro, se analizaron atributos como color, aroma, textura y sabor de diversas variedades locales y experimentales:

  • Naranjada Amarilla
  • Carcione (tomate platense)
  • Cherry 113
  • No me olvides

Para tener una referencia clara, también utilizamos ejemplares de verdulería como testigos. La diferencia, según comentaron los participantes, es notable: el tomate local cuenta una historia de territorio y cuidado que el comercial suele omitir.

¡Próximamente publicaremos los resultados!

Opening Workshop for the 2025-2026 Local Tomato Campaign

September 2, 2025
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Bioleft launched the 2025/2026 tomato campaign with a virtual workshop that brought together evaluators from more than 25 locations across the country. The proposal, based on open science and citizen science, reinforces collaborative recording and the circulation of knowledge to make better decisions on seed selection and multiplication. 

This year, the campaign will be carried out in collaboration with a group of more than 30 evaluators from different regions of the country, mainly made up of those who were able to carry out the evaluation in previous campaigns. In this way, Bioleft seeks to consolidate a distributed and highly trained evaluation network.

On this occasion, three main varieties will be evaluated: “No me olvides / Juan Domingo Perón / 56” (already evaluated in previous campaigns), 113 (large cherry) and Carcione (Platense tomato). In addition, Ronita (pear) will be evaluated in a territorial experiment using seeds shared by producers in the network.

To this end, systematization tools have been developed to facilitate the collection and recording of data in a simple and robust manner, as well as training tools to help build technical and observation skills among evaluators. The latter include an information kit (on sowing, transplanting, pruning, irrigation, and pest management), video tutorials (including seed extraction and conservation), and a report that compiles all the lessons learned and knowledge obtained from the 2024/2025 experience, which can be used to support the development of this new cycle. In addition, a WhatsApp group will be incorporated into this campaign to provide daily support, and virtual mateadas will be organized for exchange and technical support.

Tomates: No me olvides / 113 (Cherry grande) / Carcione (Platense)

As a new feature, the team presented a prototype platform, which is a digital tool that will facilitate the registration and exchange of seeds. It was also mentioned that a component on culinary practices and nutritional value will be added to this campaign. Towards the end of the cycle, a survey of tomato preparations and uses will be proposed in order to systematize this knowledge, which completes the seed-cultivation/production-consumption cycle. 

The experiences shared highlighted the diversity of climates and spaces: from urban balconies to school greenhouses and community gardens; from late frosts in the south to hot terraces in the center of the country. Good practices were shared: differentiating varieties and dates, taking photos to facilitate record keeping, printing field sheets, caring for delicate transplants, associating with basil and copete for pest management, raising pots on terraces to avoid overheating, and prioritizing the recovery of own seeds to sustain the campaign year after year.

The activity reaffirmed the meaning of participatory improvement: integrating the knowledge of those who produce, research, teach, and consume to select seeds that are tastier, more resilient, and adapted to agroecological management.

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Visit to Julia, first meeting of the 2025-2026 participatory tomato improvement campaign.

August 29, 2025
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On August 26th, the Bioleft outreach team visited Julia Ríos, tomato evaluator and seed producer at Minka-Semillera (Florencio Varela) to share an assessment of the previous season and plan for the 2024-2025 season. The meeting took place in an atmosphere of trust and closeness, at her own home, where they discussed achievements, difficulties, and next steps.

Julia commented on the challenges that digital recording can present. On that point, we reaffirmed Bioleft’s commitment to accompany the process, as we did in the previous season, when we explored alternative strategies—such as the use of audio and photos—to facilitate her recording of dates and observations on tomato cultivation.

We emphasized that her contribution is essential. Julia preserves and multiplies tomato varieties from the region, keeping alive an invaluable genetic and cultural heritage.

During the tour of her farm, we saw the greenhouses and seedbeds where new plants have already begun to grow. We also delivered seeds for this campaign: 56 (also known as “No Me Olvides”), 113 (“Cherry Grande” or “Tomate Criollo Accesión”), and also the La Plata tomato “Carcione,” one of her favorite varieties.

The visit also included planning new joint tasks and incorporating a new feature: Ronita pear tomato seeds, which Julia delivered with the intention of adding them to the participation and evaluation of this campaign.

This meeting reflects not only the importance of strengthening ties with local producers, but also the conviction that seed diversity and community knowledge are at the heart of Bioleft’s work.

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New tutorial available! Learn how to preserve tomato seeds step by step.

June 17, 2025
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At Bioleft, we continue to generate practical resources to contribute to food sovereignty. On this occasion, we are sharing a tutorial on how to preserve tomato seeds, and other crops such as peppers, zucchini, and pumpkins in a simple and effective way.

This tutorial was created in collaboration with the Local Seeds Group of the Faculty of Agricultural and Forestry Sciences (FCAyF) of the National University of La Plata, as part of our participatory tomato breeding program.

In the video, you will discover:

✅How to extract seeds correctly.

✅Simple techniques for drying and storing them.

We invite you to watch it on our YouTube channel, put it into practice, and join us in caring for biodiversity.

Press play on the tutorial and join us in preserving open seeds!

👉 [Watch tutorial on YouTube](link to video)

Do you have questions or want to share your experience? Leave us your comment on YouTube!

If you liked the video, don’t forget to like and share it. The more people who see it, the stronger the open seed network becomes. Spread the word so that it reaches more people interested in conserving and multiplying our seeds!

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Closing of the 2024–2025 Campaign: Learnings, Flavors, and Community Around Creole Tomatoes

May 16, 2025
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This past April, we held the closing workshop for the 2024–2025 campaign of the collaborative evaluation project of Creole tomatoes. Once again, we came together from different regions and experiences to celebrate a collective process that continues to grow, driven by the commitment of gardeners, agroecological producers, researchers, students, and defenders of open-pollinated seeds.

During the gathering, we shared the main learnings and outcomes from the campaign. This year, over 150 seed kits were distributed, including the varieties Aimé, No me olvides, and La Piqui, and in some cases, the Ronita tomato as well. Despite climatic challenges and some germination issues, 40% of the data sheets were fully completed, and there was strong participation in photographic documentation and exchange spaces.

The evaluations showed medium to high performance for the Aimé and No me olvides varieties, and the richness of the collective process was especially valued: the exchange of experiences, mutual support, and the diversity of practices and territories that nourish this work.

The heart of the workshop was in the stories shared by those who actively participated in the campaign. Patricio, an urban gardener from Buenos Aires and a participant for the past three years, highlighted the group’s value as a learning space: “What I practiced the most was observation. When I didn’t understand something, I asked, and that’s where the value of exchange came in.”

From the Minka agroecological cooperative, Paula and Julia shared their experiences with the Creole varieties and the Ronita tomato. Paula emphasized its hardiness and productivity, while Julia described her emotional bond with seeds: “I like seed saving because I feel identified with the tomatoes. This year I had a great harvest, especially with No me olvides.”

Estefanía, from Cipolletti, shared her journey from family farming to connecting with the culinary world. “I grow tasty tomatoes. That’s what I’m after. This year I sold directly to restaurants and to the public, telling the story behind each variety. The Creole tomato sparks a lot of interest,” she said.

From Mexico, Nereida Sánchez of the Semillas Colibrí project spoke about the work of her family farm and their search for a variety adapted to their territory. With over 150 types of tomatoes collected, she continues to evaluate flavor, resistance, and local adaptation in a years-long task: “My goal is to offer native and Creole open-pollinated seeds for urban agriculture.”

Meanwhile, Ignacio Castro and Gustavo Schrauf (FAUBA) shared progress on genetic improvement, crossings with virus-resistant materials, and reflections on commercialization. “The sales channel largely defines the viability of the Creole tomato. Its value lies in its flavor, but also in finding the right place where it is truly appreciated,” they noted.

The event was also an opportunity to preview the new seed extraction tutorial, developed with the Semillas Locales group from La Plata (LIRA), and to present progress on an app being developed to strengthen data recording, community connections, and the visibility of seed guardians.

At Bioleft, we celebrate this closure as a new beginning. We deeply thank those who grow, document, observe, and share. And we renew our commitment to this network that protects, multiplies, and reimagines the future of our seeds.

TOMATE CIERRE CRIOLLO BIOLEFT 2024-2025Descarga

THANK YOU TO EVERYONE WHO PARTICIPATED IN OUR CAMPAIGN!

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Cultivating Knowledge: Participation of UNSAM’s Secondary School in the Participatory Breeding of Creole Tomatoe

April 30, 2025
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As part of the “Food Sovereignty” course-project taught in the 6th year of UNSAM’s Escuela Secundaria Técnica, we worked with the students to explore the concept of food sovereignty as the right of peoples to define their own policies and strategies for food production, distribution, and consumption, while respecting the environment and biodiversity. In class, we reflected on how this principle is (or isn’t) manifested in our neighborhood: what foods we consume, how we access them, and what obstacles we face in ensuring safe, healthy, and sustainable nutrition.

This work was integrated with the Bioleft project “Rescuing the Creole Tomato”, in which we participated through the participatory breeding of Creole tomatoes using seeds provided by the Bioleft network. The initiative was also linked to the UNSAM extension project “Urban Wetlands and Environment”, allowing us to explore, in a hands-on and collaborative way, the intersection of biodiversity, food production, and community. Throughout the year, we held four events with invited guests who enriched our learning and helped us connect theory with concrete actions, as detailed below.

1st Meeting: Preparing Substrates, Sowing and More

This first meeting was held on September 4. Participants included the 6th-year students, the Food Sovereignty course teacher Florencia Otegui, and Mariana Totino, a UNSAM researcher. We began by discussing the history of the tomato and its center of origin and diversification, using a video presentation. Then the students prepared the substrate and sowed seeds of the three recovered varieties provided by Bioleft (“Aimé,” “Nomeolvides,” and “La Piqui”) in seedling trays, which were kept in the classroom under the care of three groups. These groups were responsible for watering and recording the germination rate for each sown variety.

2nd Meeting: Knowledge Exchange with the Technical High School of Agricultural and Agri-Food Production (FCV-UBA)

On Wednesday, October 16, we held a rewarding exchange event between UNSAM’s Technical High School and the Agrotechnical High School of the FCV-UBA, with the goal of sharing Natural Sciences projects developed by both institutions. Students from 4th, 5th, and 6th years participated, sharing experiences and knowledge through various activities. The day began with a shared breakfast, followed by a school tour and workshops. The 6th-year students from UNSAM’s Science-Oriented Baccalaureate presented their Food Sovereignty project, developed with teacher Florencia Otegui, at a stand. There, they shared information about the tomato’s history, its origin and diversification center, and results from calculating the germination potential of the three varieties, evaluated 40 days after sowing. They also created a participatory activity: a riddle game based on the varieties, inviting UBA students to reflect and learn in a playful and collaborative way.

3rd Meeting: Transplanting Day

On Wednesday, November 13, we held a transplanting session for the Creole tomato seedlings with Daniel Somma (INTA), Mariana Totino (UNSAM extension project), and seven Environmental Engineering students from UNSAM. The day began with group introductions, sparking a rich exchange between the high school seniors and university students. They shared personal experiences, expectations, and frustrations. A key topic was the current reduction in university funding and its impact on school life. One example frequently mentioned was the lack of fruit at breakfast, recess, and lunch this year. This led to a reflection on the importance of the school garden and our participation in the “Rescuing the Creole Tomato” project.

We then got our hands in the soil. Daniel and Mariana guided us through transplanting the seedlings, emphasizing the importance of substrate quality, watering, and plant support. The seedlings were transplanted into pots so students could take them home and continue to care for them after the school year ended.

4th Meeting: Knowledge Fair and Tomato Plant Care Commitment Letter

Every year, UNSAM’s Technical High School organizes the “Knowledge Fair,” a space where we share the year’s work with the community across subjects and projects. Since our school year is ending but the tomato plants will keep growing, we decided to create a Commitment Letter to give the Creole tomato plants we cared for so lovingly up for adoption.

At the Fair, we handed out the Creole tomato plants to students, teachers, and neighbors who visited. These adopters took on the responsibility of caring for the plants and sharing updates with us—how they grow, when they bloom and fruit. We also took their contact details to stay in touch and receive photos of their progress.

We’re excited to see how our plants do and to hear all about the flavor of the tomatoes!

How The Taste Of Tomatoes Went Bad (And Kept On Going)

February 28, 2025
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June 28, 2012 – Heard on ALL THINGS CONSIDERED Por Dan Charles – The Salt

The tomato is the vegetable (or fruit, if you must) that we love to hate. We know how good it can be and how bad it usually is. And everybody just wants to know: How did it get that way?

Today, scientists revealed a small but intriguing chapter in that story: a genetic mutation that seemed like a real improvement in the tomato’s quality, but which actually undermined its taste.

Before we get to the mutation, though, let’s start with the old tomatoes — the varieties that people grew a century or more ago.

Thanks to enthusiastic seed savers and heirloom tomato enthusiasts, you can still find many of them. Eric Rice, owner of Country Pleasures Farm near Middletown, Md., first encountered heirloom tomatoes when he was a graduate student in North Carolina.

“I decided I really liked them,” he says. He liked the vivid taste and the unusual colors, from orange to purple. These tomatoes also have great names: Cherokee Purple, Dr. Wyche’s, Mortgage Lifter.

Rice now grows these tomatoes to sell at a farmers market in Washington, D.C. But he admits that all that tomato personality can make heirlooms harder to grow and sell. “Heirloom tomatoes don’t ship very well because they’re softer. And frankly, they’re all different shapes and sizes.” This makes them more difficult to pack.

There’s something else you’ll notice as these tomatoes start to get ripe — something central to this story. The part of the tomato near the stem — what’s called the shoulder of the fruit — stays green longer.

“I think it is an issue for the consumer,” says Rice, “because people do buy with their eyes. And green shoulders also mean it’s not entirely ripe or not as soft and tasty there.”

Those green shoulders turn out to be more significant than you might think. In this week’s issue of the journal Science, scientists report that when they disappeared from modern tomatoes, some of the tomato’s taste went with them.

Here’s how. Sometime before 1930, somewhere in America, a tomato grower noticed a plant that was producing distinctive fruit. These fruit turned red from stem to tip in a uniform way. They didn’t have any of those bothersome green shoulders.

It was a new mutation, and plant breeders saw it as the next big thing.

They called it the “uniform ripening” trait. In 1930, the agricultural experiment station in Fargo, N.D., released a new tomato variety containing this mutation. The variety was called All Red.

Ann Powell, a researcher at the University of California, Davis, says it spread through the entire tomato industry. “It’s a little hard to find a variety in modern production that doesn’t have it,” she says.

Powell is one of the scientists who now has discovered the genetic change responsible for “uniform ripening.”

She was studying some genetically engineered tomato plants for another reason when she noticed that one of the added genes resulted in green tomatoes that were really dark green. It struck her as odd. “The leaves were not dark green. It was only the fruit that were dark green,” she recalls.

Since this foreign gene had interesting effects on the ripening of fruit, Powell and her colleagues started looking for a similar gene that occurs naturally in tomatoes. They found it — and by coincidence, so did another research team on the other side of the country, at Cornell University.

The researchers discovered that this natural tomato gene, when it works properly, produces those green shoulders on tomatoes. The darker green color comes from the chlorophyll in plant structures called chloroplasts, which is what converts sunlight into sugars for the plant. In fact, those dark green shoulders were making those old tomatoes sweeter and creating more flavor.

The uniform-ripening mutation disabled this gene.

“We find out that, oh my goodness, this is one of the factors that led to the deterioration of flavor in the commercial tomato,” says Harry Klee, a professor of horticulture at the University of Florida.

Klee has been exploring the chemistry and genetics of tomato taste. He says tomato breeders made a lot of compromises like this over the years as they created tomato plants that produce more fruit and are also rugged enough to hold up under rough handling.

Now, Klee says, with some of this new science, we have a chance to undo some of those decisions. “What I tell people is, we can have 100 percent of the flavor [of heirloom varieties] with 80 percent of the agricultural performance of the modern varieties, with very little work.”

Breeders can start with some of the best heirlooms, then bring in some of the disease-resistance genes that modern varieties have. They should also be able to increase yields somewhat, he says.

But consumers may have to change their expectations, Klee says. “They’re going to have to go in and say, ‘That one’s got that little discoloration at the top; that means it must be good!”

And, the only way they’re likely to show up in your local grocery store is if consumers can recognize them and are willing to pay a bit more for them.

Still, for the best flavor, you might want to grow your own.

Reed the original

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Collaborative Evaluation of Heirloom Tomatoes, Visit to Julia 2025

February 4, 2025
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On Thursday, January 16, we visited Julia’s farm in Florencio Varela. Julia is part of the Minka cooperative for agroecological seed production.
As part of the Citizen Science project, Julia grows and evaluates different heirloom tomato varieties — three linked to the “Rescuing the Heirloom Tomato” project (Aimé, La Piqui, and No Me Olvides) and four others from the same collection but harvested in 2023 (Perita No. 18, Perita No. 20, Perita No. 67, and Perita Ronita).
In addition, she conserves and cultivates more than 10 of her own tomato varieties, which she has collected and preserved over the years

Before reaching the greenhouse where the tomatoes are, we walked through the fruit orchard. Despite the high temperatures of the past few weeks, the 30 plants are growing very well — some are even starting to flower.

Then, we visited the recently repaired greenhouse where the tomatoes are growing. Most of the varieties are in full fruit production, and harvesting will begin this week.
We also observed the rows of peppers that were transplanted last month; most of the plants are already flowering.

Julia told us that, unlike last year, the plants are healthy, vigorous, and producing a good amount of fruit. She is hardly experiencing any issues with pests; a few green stink bugs can be seen now, but they are not causing major problems.
Some varieties, such as Perita No. 18, show signs of blossom-end rot, which is very common at this time of year due to the high transpiration rate of the plants. If you want to learn more about blossom-end rot, you can watch this video.

The heirloom tomato varieties from the 2023 collection are in full fruit production. Perita No. 67 especially stands out for the size and quantity of its fruits. There was no loss of plants, so the five Perita No. 18 plants, six Perita No. 20 plants, four Perita No. 67 plants, and sixteen No Me Olvides plants are all maintained.

Julia’s own tomato plants are also in full fruit production. The Red Cherry stands out for the quantity of fruits, followed by the Black Cherry, Yellow Cherry, Green Tomato, and Yellow Tomato, which have shown good productive performance this season.
On the other hand, the Pata Negra Tomato, White Cherry, Feo de Tudela Tomato, Peach Tomato, and Large White Tomato varieties have shown somewhat lower productivity.

The heirloom tomatoes from the collaborative evaluation project “Rescuing the Heirloom Tomato – 2024/2025 Season” (Aimé, La Piqui, and No Me Olvides) have begun to bear fruit, but the fruits are not yet ripe. Since their sowing and transplanting were done later, their development is slightly behind compared to other varieties.
The Aimé variety (five plants) stands out, with plants loaded with ribbed fruits, followed by No Me Olvides (four plants) with large fruits.
Only one plant remains from the La Piqui variety, which has several clusters of fruits.
Finally, the Ronita variety (also evaluated by Minka in the town of Guernica) is in full fruiting, producing medium-sized, slightly angular pear-shaped fruits, although they are still not ripe.

At the end of the visit, we completed the collaborative evaluation form with the data recorded so far. Julia has already started harvesting and saving seeds from some of the varieties grown this season, beginning with the Green Tomato and the Red Cherry.
If you want to learn how to harvest your own seeds, you can watch this video.

We thank Julia for her commitment, passion, and dedication to growing tomatoes. This season is going really well!

If you’re interested in participatory breeding, just like our colleagues at Minka, don’t hesitate to contact us through our social media channels.

The photos from this visit are available in this folder.

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Collaborative evaluation of Creole Tomato, partnership with Minka

January 14, 2025
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On December 11th, we participated in a work day at the Agroecological Production Cooperative (COPA) in Guernica, where we combined a practical activity of making bocashi with monitoring the cultivation of the Ronita variety of native tomatoes, evaluated collaboratively by our colleagues from Minka. If you would like to read previous notes on this evaluation, click here.

We began the day by touring the facilities, which include a nursery for the production of native tree species, a seed house for the conservation of local varieties, and the corn crops planted during our last visit.

We then visited the area where the Ronita tomatoes were transplanted, consisting of two 7-meter ridges with a total of 31 plants. Almost all of the plants are developing well, with good growth and upright posture, reaching a height of about 60-70 centimeters; all are in the flowering stage and some plants are bearing their first fruits. There are two plants that have not developed like the others, being significantly shorter (about 20 centimeters) and not flowering at the moment. We will monitor them closely during future visits. In addition, the ridges have drip irrigation and the soil was fertilized with bocashi prior to transplanting.

The day continued with the preparation of bocashi, a fermented organic fertilizer. The process began with the formation of a layered pile, alternating ash, sawdust, and black soil, while molasses and yeast were added as biological activators. Each layer was moistened to ensure uniform fermentation. After a period of maturation, this fertilizer is used to improve soil structure, increase microbial activity, and optimize water retention. If you are interested in learning more about bocashi, check out this video from INTA. 

This visit was an enlightening experience where we were able to exchange practical knowledge about agroecological techniques. We thank Minka for allowing us to share this type of experience.

If, like Minka’s colleagues, you are interested in participatory improvement, please do not hesitate to contact us through our social media channels.

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