Jadam organic Farming & Gardening : The Way to Ultra-Low-Cost Agriculture, Make All-Natural Fertilizer, Pesticide and Microorganism Inputs Yourself

commodity
; farmers
have become important 
buyers.
e experts say good microorganisms have a
sweet aroma. Peddlers carry these products around to show everyone how sweet
they smell. ese charlatans sometimes even add mint lavor. It is the sugar con-
tent of the product that produces this sweet smell. Sugar is added because it
suppresses microbial activity. is is just a cheap marketing, a sham. Sweet
smell has nothing to do with the quality of the input. Do you think if the prod-
uct contained quality animal protein it would still smell sweet? 
ere is no good or bad in fermentation and putrefaction. Stop trying to
judge. e two processes are so named for convenience’s sake, based purely on
subjective standards. ere are no agreed deinitions for fermentation and pu-
trefaction where the two can be clearly divided. People just call what is useful
fermentation and what is not putrefaction. Kimchi has a strong smell which
Koreans love but some foreigners detest. If “smelly” Korean foods such as fer-
mented skate (Hongeo hoe) or fermented ish guts (jeotgal) burst out of their
packing in an airport, I bet, a lot of people would be unhappy. What is fermen-
Principles of Making Organic Farming Inputs 
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tation to Koreans is putrefaction to others. Another example would be
Surströmming, the infamous fermented Baltic Sea herring popular in Swedish
cuisine. According to a Japanese study, a newly opened can of Surströmming
has one of the most putrid food smells in the world – even stronger than Ko-
rean fermented skate (Hongeo Hue) or Japanese Kusaya. e putrid smell is so
strong that people often eat it outdoors.
ere is no good and bad in decomposition. e smell is actually not com-
ing from the microorganisms but from the food they feed on. If the microor-
ganisms feed mainly on carbohydrates (glucose, sugar) then the associated
alcoholic fermentation will produce a sweet aroma. If the food is mainly protein
or fat then the following disintegration into amino acids and fatty acids will
produce amines which create an awful smell. Some people add molasses to sup-
press the disagreeable smell coming from the breaking down of animal proteins.
But molasses will eventually break down and then the material will produce an
even worse smell. So they add more molasses to suppress that; vicious cycle is
repeated. Eventually too much molasses will thicken the liquid and microorgan-
isms – the bodies of which are made up of 95% water – will lose their activity
due to osmotic pressure squeezing water out of their bodies; that is how sugar
acts as a preservative. Liquid fertilizer will become strongly acidic and the de-
composition process will signiicantly slow down. Sugar and molasses do not
help your farming; all you are doing is wasting money. 
Now, maggots. Some people are horriied by the sight of maggots. Why is it
that worm excreta are good but maggot excreta are bad? In reality, maggots are
one of the most important players in turning dead bodies into soil. Without mag-
gots the material cycle on earth will stop. ey quickly disintegrate dead animals
and plants so that small insects and microorganisms can feed on the remains. 
I am not blindly against input manufacturers and its agents. If they can live
in harmony with farmers then it is good. e problem arises when only the
input companies trick and exploit the farmers. I have met many farmers in
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China and Japan where farmers had become outsiders of farming. When inan-
cial motivation takes over agriculture, both farming and farmers fall. e im-
portant question is this: who is in control of farming? is is the question you
should ask, we should ask. Ultra-low-cost agriculture that brings money to
farmers, easy do-it-yourself agriculture that brings farming back to farmers. Let
us make a change together.