Compost, bokashi, biochar, ferments and biofertilisers made on your farm. We design the setup and the protocol, and train your team to manage it independently. No miracle products.
What you can make on your farm, grouped by family.
Compost and bokashi
Organic matter that breathes and ferments: the living base of the soil.
BiofactoryThe compost breathesThe turner flips the windrow. The compost pile needs air to work.AerationThe pile gets turnedEvery pass adds oxygen and spreads moisture. Your team learns to do it on the farm itself.FermentationThe pile is at workThe steam gives away the heat: the microbiology is alive and transforming the material.MixingThe materials come togetherResidues from the farm and its surroundings blend into one pile. What was waste becomes an input.Your own inputReady for the fieldThe bokashi leaves your farm and goes back into your soil. You make it, you don't buy it in.
Biofertilisers and ferments
Biol, aerobic and anaerobic ferments and seed treated on the farm: liquid microbiology.
Aerobic fermentThe drum bubblesA compressor pumps air into the liquid. Every bubble oxygenates the mix and its microbes.Aerobic fermentThe tank foamsThe foam gives away the aerobic ferment in the tank. You make it on your farm to rely less on bought-in inputs.Anaerobic fermentIt bubbles in the airlockSealed drum: the fermentation gas escapes through the valve and bubbles.SeedEvery grain, coatedThe seed comes out coated in its own layer, ready to germinate. The treatment is done on the farm; it doesn’t arrive in a sealed bag.
Mineral broths
Some traditional mineral broths are used as plant protection products. They are regulated: only authorised products may be used. We do not publish recipes here.
Biochar
From branch to stable carbon: pyrolysis with the farm’s own residues.
BiocharBranches on the fireBranches and trunks in the drum: biochar starts from the farm's own residues.BiocharQuenched with waterWater cuts the fire: what remains is char, not ash.BiocharThe charcoal, finishedBiochar, already crushed: stable carbon from plant residues, used as an amendment when the diagnosis calls for it. Charged with compost or ferments, it gives soil microbiology a home.
Four core preparations
What we teach you to make on the farm, explained by how each one works. The full protocol is worked through in the field and in training. If you want to sell them to others, see the FAQ: it is regulated.
Bokashi
A fermented fertiliser ready in about two to three weeks. Dry manure, a carbon source (straw, charcoal), rock dust, forest soil, yeast and molasses are mixed with chlorine-free water and turned daily.
Supermagro
A liquid biofertiliser that ferments without air in a sealed drum with a valve: fresh manure, molasses, whey or milk, ash and minerals added in stages. It is ready when the valve stops bubbling, usually after one to two months.
Thermophilic compost
A pile of carbon-rich and nitrogen-rich materials, moist but not dripping. Within days it passes 45 °C and can reach about 65 °C: this hot phase sanitises the material.
Mountain microorganisms
Leaf litter is collected from a nearby forest with no chemical treatments, mixed with bran or cereal flour, molasses and rock dust, and fermented without air in a sealed drum for about 30 days. Part of it is then activated in chlorine-free water with molasses to make a liquid for irrigation or foliar use.
What it is
A biofactory on your farm
A biofactory is the space and workflow where bio-inputs are produced from local or nearby materials: organic residues, carbon sources, minerals where appropriate, and composting or fermentation processes. The goal is to reduce dependence and match plant nutrition to the soil you have, not to make compost because it’s fashionable. What you are really producing is microbiology and organic matter: the life soil needs to release minerals and feed the plant.
The cycle
A torus to explain the cycle
On the farm, residues can return to the soil as compost, bokashi or other bio-inputs, depending on the materials and the assessment. The soil feeds the plant, and some plant residues return to the biofactory. We recycle materials; energy is transformed, rather than moving in a closed loop.
Farm resources → bio-inputs where needed → soil and plant → harvest and residues. The drawing shows relationships; it is not a physical model.
Plant
Harvest
Residues & organic matter
Compost & bokashi
Ferments & biofertilisers
Biochar (pyrolysis)
Soil microbiology
sugars ↔ minerals · amino acids · microbiology
Typical lines
Resources and management criteria
These are not compulsory steps, and not all are bio-inputs: nutrition guides decisions and measurement helps us check them. Tap a seed in the flower, or a number, to see each line.
01
Compost and amendments
Piles, turning, maturity and use in the field.
02
Bokashi
Fermentation of organic materials, a method widely used in Latin American regenerative farming.
03
Biochar
Stable charcoal made from plant residues by pyrolysis: wood is heated with little oxygen, so the carbon stays fixed instead of going up in smoke.
04
Ferments and liquids
Liquid biofertilisers, including lines with minerals chelated through fermentation (circular economy). method · biofactory
05
Microorganisms / MM
When the diagnosis calls for it: managing microbial communities and their preparations, always with the farm in mind and never as a “magic product”.
06
Plant nutrition
Bio-inputs that serve the plant’s metabolism (Chaboussou’s trophobiosis framework). Method · nutrition
07
Measurement to support decisions
Field observation and laboratory analyses to check and adjust management. Chromatography and crystallisation are complementary qualitative tools. Chromatography
Reading the field
Bioindicator plants
Before making anything, look at what grows on its own. Wild plants offer clues about your soil, at no cost.
Good bokashi smells mildly fermented, like forest soil, and heats up in the first few days.
If it smells rotten or of ammonia, it is almost always one of these: too much water, too much nitrogen (too much manure or green waste) or not enough air.
If it doesn’t heat up, it may be too dry or too wet, short of sugar or microorganisms, too small a pile, or too cold.
How to fix it:
Do the fist test: squeeze a handful. If it drips, it is too wet. If it crumbles, it is too dry. It should form a clump without releasing water.
Turn the pile so air gets in.
If it is very wet or smells of ammonia, add dry, carbon-rich material (straw, dry leaves, husks, chopped charcoal).
If it won’t start, reactivate it with water plus molasses and yeast (or mountain microorganisms), without waterlogging it.
Cover it to protect it from rain, sun and cold, so it keeps its heat.
If nothing changes after these adjustments, or black moulds appear, don’t apply it. Write to us with a photo and we’ll help you find the cause.
Bokashi must not go above 50 °C; if it does, turn it more often.
Can I make my own bio-inputs?
Yes. We help you set up a biofactory with local resources and train you to run it yourself.
Can I sell them?
Making them for your own farm, yes. Selling them to others is regulated: in Spain by Royal Decree 506/2013 on fertiliser products, and in the EU by Regulation (EU) 2019/1009. Talk to us before taking that step.
Services and training
From the idea to a team that runs it
We design and support biofactories as part of our services (diagnosis → design → implementation → training and support) and run hands-on training on the farm and in the classroom. The know-how has to stay with your people: making, observing, deciding.
