Ta yaya gonakin kaji ke magance taki?

Kaji takikyakkyawan taki ne, amma tare da yaɗuwar takin mai magani, ƙananan masu noma za su yi amfani da takin gargajiya.

Yawan adadin da kuma sikelin gonakin kaji, da karancin mutanen da suke bukatar takin kaji, da yawan takin kaji, da sauyi da girmar taki, to yanzu ana iya cewa takin kaji ciwon kai ne ga duk gonar kaji.

Ko da yake taki kaji taki ce mai inganci mai inganci, ba za a iya shafa shi kai tsaye ba tare da fermentation ba.Idan aka shafa taki kai tsaye a cikin ƙasa, za ta yi taki kai tsaye a cikin ƙasa, kuma zafin da ake samu a lokacin fermentation zai shafi amfanin gona.Girman tsire-tsire na 'ya'yan itace zai ƙone tushen amfanin gona, wanda ake kira tushen konewa.

 A da, wasu sun yi amfani da takin kaji a matsayin abinci ga shanu, aladu, da dai sauransu, amma kuma ya faru ne saboda rikitarwa.Yana da wuya a yi amfani da shi akan babban sikelin;wasu kuma suna shanya taki kaji, amma bushewar taki na cin makamashi da yawa, kudin da ake kashewa ya yi yawa, kuma ba wani abin koyi ba ne mai dorewa.

Bayan aikin da mutane ke yi na dogon lokaci,kaji fermentationhar yanzu hanya ce mai yuwuwa.An raba fermentation na takin kaji zuwa fermentation na gargajiya da saurin haifuwa.

1.Hakika na gargajiya

Haɗin kai na gargajiya yana ɗaukar lokaci mai tsawo, gabaɗaya watanni 1 zuwa 3.Bugu da kari, warin da ke kewaye da shi ba shi da dadi, sauro da kudaje suna haifuwa da yawa, kuma gurbatar muhalli yana da matukar tsanani.

Lokacin da taki kaji ya jika, yana buƙatar ƙarawa, kuma ana buƙatar ƙarin aiki.

A cikin tsari na fermentation, hanya ce ta asali don amfani da injin raking don juya rake.

 Ko da yake zuba jarin kayan aiki na fermentation na gargajiya yana da ɗan ƙaramin ƙarfi, farashin yin amfani da fermentation na gargajiya don sarrafa tan 1 na takin kaji yana da yawa a ƙarƙashin tsadar aiki na yanzu, kuma za a kawar da fermentation na gargajiya a nan gaba.

 2. Rapid microbial fermentation

Gaggawar fermentation na ƙananan ƙwayoyin cuta yana rushe hadaddun kwayoyin halitta zuwa kwayoyin halitta mai sauƙi, kuma yana lalata kwayoyin halitta zuwa mafi rikitarwa kwayoyin halitta.Shi ne ci gaba da lalacewa da rushewar kwayoyin halitta har sai ya zama taki mai amfani da ƙasa.

Ma'adinai na kwayoyin halitta yana ba da abinci mai gina jiki ga ƙananan ƙwayoyin cuta, yana samar da ƙarin carbon dioxide, ruwa da sauran abubuwan gina jiki, yana hanzarta raguwa, kuma yana sakin zafi mai yawa.Saboda haka, fermentation gudun yana da sauri sosai.Gabaɗaya, ana ɗaukar kusan mako guda don canzawa daga takin kaji zuwa takin gargajiya.

 Ka'idar saurin haɓakar ƙwayoyin cuta kamar haka: biomass yana haifuwa da sauri kuma yana raguwa da sauri a yanayin zafi mai dacewa da yanayin da ya dace.Gabaɗaya a cikin kewayon digiri 45 zuwa 70, haɓakar haɓakar ƙwayoyin ƙwayoyin cuta yana da sauri sosai, kuma a lokaci guda, kashe ƙwayoyin cuta da abubuwa masu cutarwa a cikin feces.

A cikin ƙananan ƙananan ƙananan ƙananan ƙwayoyin cuta, ƙananan ƙwayoyin cuta na iya ci gaba da yin ferment, kuma za a iya canza takin kaji da sauri zuwa takin gargajiya kawai ta hanyar ciyarwa na yau da kullum, samarwa da fitarwa.

Takin kajin da aka bi da shi ta hanyar saurin fermentation na microorganisms ba shi da wari, kuma abun ciki na ruwa shine kawai 30%.

Haka kuma, saurin fermentation na ƙananan ƙwayoyin cuta na iya warkar da iskar gas mai cutarwa gaba ɗaya sannan kuma su fitar da su, kuma babu wata fa'ida wajen gurɓata muhalli.

Yin amfani da hanyar saurin fermentation na ƙwayoyin cuta na iya inganta yanayin kiwo da haɓaka haɓakar samarwa.Busasshen taki na kaji da ake samarwa shine taki mai inganci don koren abinci da kayayyakin halitta.