A variety of materials can be used for fermentation, especially organic waste. Although the basic principle is similar across different materials, the specific indicators and operational steps vary. Here, we provide a brief overview of the wood chips fermentation process.
First, place the wood chips into a bag or container and add water to moisten them. Then, add 10% organic fertilizer by volume of the wood chips, or introduce a pre-made fermentation broth. Mix everything thoroughly and build a pile about 1.2 meters high in the fermentation tank. Once the pile is ready, insert a thermometer to monitor temperature changes. Within 3–4 days in summer or 5–6 days in winter, the temperature will rise above 60°C. This high-temperature phase typically lasts about a week, after which the process enters the maturation stage, where the temperature should be maintained between 40°C and 50°C.
When the temperature reaches 60°C or higher for 1–2 days, perform the first turning. During this step, ensure thorough mixing of the material, as turning also acts as a mixing process. After the first turn, a second one is usually done. If some parts of the material are dry, water should be added to maintain the right moisture level. The third and fourth turns follow the same procedure. Eventually, the temperature stabilizes between 45°C and 50°C, indicating the final stage of fermentation. At this point, you may choose to turn the pile once or twice more before completing the process.
The fermentation is considered complete when the wood chips turn brown, covered with actinomycetes, feel soft and flexible, and have a pleasant earthy smell. At this stage, the product is fully matured and ready for testing. The fermented material must meet certain physical and chemical standards, such as moisture content (30–40%), pH (5.5–7.5), and EC value (less than 1.5).
While this describes the traditional fermentation method, modern techniques have significantly improved the process. For example, the use of advanced fermentation strains like Jinbao-type additives has made the process faster, more efficient, and cost-effective. These additives require smaller quantities, reduce costs by over two-thirds compared to foreign alternatives, and simplify operations to the point of being “foolproof.†Additionally, the quality of the final product—its nutrients, color, texture, and odor—has been greatly enhanced. As a result, these advanced methods are increasingly replacing older, more complicated approaches. For more details, visit the official website of Beijing Huaxia Kangyuan Technology Co., Ltd., where you can find full operation guides and additional information about Jinbao-type fermentation aids.
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