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Natural Farming: Fermented Plant Juice

Sustainable Agriculture August 2013. SA-7. Natural Farming: Fermented Plant Juice Sherri A. Miller1, David M. Ikeda1, Eric Weinert, , Kim Chang1, Joseph M. McGinn1, Cheyanne Keliihoomalu2, and Michael W. DuPonte2. 1. Cho Global Natural Farming Hawai i, Hilo, HI. 2. College of Tropical Agriculture and Human Resources, Cooperative Extension Service, Hilo, HI. Introduction ment. The balance is maintained Hawai i is heavily dependent on by encouraging the growth of imported food to feed its residents naturally occurring indigenous mi- and visitors; moreover, conven- croorganisms (IMO), which in turn tional agricultural production in produce nutrients that are used in the state also relies on imported the production of crops and live- inputs (feed, fertil)

surface microbial populations (lactic acid-producing bacteria and yeasts), which will carry out the fermenta - tion process. Low levels of these microbes will result in improper fermentation and/or low yields of plant juice. What Kinds of Plants Can Be Used to Make FPJ? Plants should be vigorous, fast-growing, and healthy.

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