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

2. Anaerobic fermentaion
All this time while I was developing the system of JADAM method, I always
did an “island-test.” is is a simple test of imagining if a particular method
would work in an uninhabited island. It is to check whether that method is self-
supporting and independent instead of relying on commercial products. I dis-
card anything that does not pass this test unless it is absolutely vital.
Why do we make fertilizers? What are they for? ey are like food pre-
pared by a mother to feed her child. Look at the inputs from a “nutritional”
perspective. Food given to a child must be nutritious. Inputs given to plants
should be nutritious too. is is very important. But too often this perspective
is lost. People get lost because there are so many other perspectives such as:
beneicial-ness (dividing good and bad microbes), air (aerobic and anaerobic),
temperature (hot or cold), smell (stinking or sweet), C/N ratio (carbon to ni-
trogen), pH, EC (electrical conductivity), etc. ings do look awfully compli-
cated but the most important perspective is “nutrients.” Strangely, one does
not come across theories that explain an input from this nutritional perspec-
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Principles of Making Organic Farming Inputs 
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tive. Knowledge is added to further confuse the essence. e result is that the
farmers lose control over their farming and it goes into the hands of experts.
Behind these experts are the agro manufacturers, distributors and retailers. I do
not think this was all a coincidence.
Rarely is there an expert that talks about nutritional perspective of an input.
Input is same as food; primary role of food is to provide nutrition. An input
might be fancy, but if it lacks nutritional qualities, it is meaningless. Complex
problems become simple when you look at them with the right perspective.
Look at farm inputs with a nutritional perspective. How rich is the input of nu-
trient and in what balance? e best technology is that which makes inputs
with minimum nutritional losses. e same holds true in cooking. In cooking
contests in Europe, besides taste and skill, over 60 percent of the points are al-
lotted to how little nutrition has been destroyed. If the cooking method de-
stroys vitamins and amino acids, nutrients vital to life, it is useless to humans.
e same goes for agriculture: if the crops are fed with food deprived of vita-
mins and amino acids the plants will fall to diseases.
Sunlight and air destroy vitamins and amino acids. Heat is the next cul-
prit. is is the basics of nutritional science. All cooking processes involve
blocking off light and air, and using minimal heat. ere is no cooking
method in the world that actually inputs air. But why are companies putting
in air when they make farming inputs? Air pumps are used extensively. For
JADAM, anaerobic fermentation (cutting off oxygen) is the norm. Anaerobic
fermentation refers to the breaking down of materials by microbes in an anaer-
obic condition. Somehow this has become labeled as something “bad,” so
when I talk about using anaerobic fermentation people look at me with skepti-
cal eyes. Somewhere along the way people came to the erroneous conclusion
that only the “aerobic” processes are “good.”
Anaerobic fermentation is nothing strange or new; it certainly is not “bad.”
Our whole digestive system is breaking down food in an anaerobic environ-
ULC영어본문.qxp_레이아웃 1 2016. 2. 19. 오후 6:40 페이지 131

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