Ta yaya gonakin kaji ke magance takin kaji?

Takin kazatakin zamani ne mai kyau, amma tare da yaɗuwar takin zamani na sinadarai, manoma kaɗan ne za su yi amfani da takin zamani na halitta.

Da yawan gonakin kaji da girmansu, haka nan kuma adadin mutanen da ke buƙatar takin kaji ya ƙaru, da yawan takin kaji, da canjin da kuma girman takin kaji, yanzu za a iya cewa takin kaji ya zama ciwon kai ga dukkan gonakin kaji.

Duk da cewa takin kaji wani nau'in taki ne mai inganci, ba za a iya shafa shi kai tsaye ba tare da yin ferment ba. Idan aka shafa takin kaji kai tsaye a kan ƙasa, zai yi ferment kai tsaye a cikin ƙasa, kuma zafin da ake samu yayin fermentation zai shafi amfanin gona. Girman 'ya'yan itace zai ƙone tushen amfanin gona, wanda ake kira ƙona tushen.

 A da, wasu mutane suna amfani da takin kaji a matsayin abincin shanu, aladu, da sauransu, amma kuma hakan ya faru ne saboda tsari mai rikitarwa. Yana da wuya a yi amfani da shi a babban sikelin; wasu mutane kuma suna busar da takin kaji, amma busar da takin kaji yana cinye kuzari da yawa, farashin ya yi yawa, kuma ba samfurin ci gaba mai ɗorewa ba ne.

Bayan dogon aikin da mutane suka yi,fermentation na taki na kazaHar yanzu hanya ce mai yiwuwa. Ana raba fermentation na taki na kaji zuwa fermentation na gargajiya da kuma fermentation na ƙwayoyin cuta cikin sauri.

1. Tsarin fermentation na gargajiya

Bakin da ake yi a gargajiya yana ɗaukar lokaci mai tsawo, galibi yana ɗaukar watanni 1 zuwa 3. Bugu da ƙari, warin da ke kewaye da shi ba shi da daɗi, sauro da ƙudaje suna hayayyafa da yawa, kuma gurɓatar muhalli tana da matuƙar tsanani.

Idan takin kaji ya jike, sai a ƙara masa, sannan a ƙara masa aiki.

A tsarin fermentation, hanya ce ta zamani ta amfani da injin rafting don juya rake.

 Duk da cewa jarin kayan aiki na fermentation na gargajiya yana da ƙarancin yawa, farashin amfani da fermentation na gargajiya don sarrafa tan 1 na takin kaji shi ma yana da yawa a ƙarƙashin yawan kuɗin aiki na yanzu, kuma za a kawar da fermentation na gargajiya a nan gaba.

 2. Saurin fermentation na ƙwayoyin cuta

Saurin narkewar ƙwayoyin cuta yana lalata ƙwayoyin halitta masu rikitarwa zuwa ƙwayoyin halitta masu sauƙi, kuma yana lalata ƙwayoyin halitta zuwa ƙwayoyin halitta masu rikitarwa. Yana ci gaba da lalacewa da ruɓewar ƙwayoyin halitta har sai sun ruɓe zuwa takin zamani wanda ƙasa za ta iya amfani da shi.

Ma'adinan kwayoyin halitta yana samar da sinadarai masu gina jiki ga ƙananan halittu, yana samar da ƙarin carbon dioxide, ruwa da sauran abubuwan gina jiki, yana hanzarta ruɓewa, kuma yana fitar da zafi mai yawa. Saboda haka, saurin fermentation yana da sauri sosai. Gabaɗaya, yana ɗaukar kimanin mako guda kawai kafin a canza daga takin kaza zuwa takin halitta.

 Ka'idar saurin fermentation na ƙwayoyin cuta ita ce kamar haka: biomass ɗin yana hayayyafa da sauri kuma yana ruɓewa da sauri a yanayin zafi mai dacewa da kuma yanayi mai dacewa. Gabaɗaya a cikin kewayon digiri 45 zuwa 70, metabolism na girma na ƙwayoyin cuta yana da sauri sosai, kuma a lokaci guda, yana kashe ƙwayoyin cuta da abubuwa masu cutarwa a cikin najasa.

A cikin ƙaramin yanayi mai rufewa, ƙananan halittu na iya ci gaba da yin yolk, kuma ana iya mayar da takin kaji cikin sauri zuwa takin halitta kawai ta hanyar ciyarwa, samarwa da kuma fitar da su.

Takin kaji da aka yi wa magani ta hanyar saurin fermentation na ƙwayoyin cuta ba shi da wari, kuma yawan ruwan yana kusan kashi 30%.

Bugu da ƙari, saurin narkewar ƙwayoyin cuta na iya magance iskar gas mai cutarwa gaba ɗaya sannan a fitar da su, kuma babu amfanin gurɓata muhalli.

Amfani da hanyar yin saurin fitar da ƙwayoyin cuta zai iya inganta yanayin kiwo da kuma inganta ingancin samarwa. Takin kaji da aka busar da shi takin zamani ne mai inganci don abinci mai kyau da kayayyakin halitta.