Participatory validation of bokashi with mountain microorganisms in tomatoes (Solanum lycopersicum L.) in western Guatemala
Keywords:
Tomatoes, plant nutrition, climate-smart agriculture, bokashi, mountain microorganismsAbstract
Tomatoes (Solanum lycopersicum L.) are a highly important crop for consumption and livelihoods in western Guatemala. They are also one of the most nutrient-demanding crops, and therefore highly vulnerable to the inappropriate use of synthetic fertilizers, which has become a problem due to soil acidification and infertility, dependence on external inputs, and damage to human health and ecosystems. In response to this, various studies have proposed sustainable nutrition alternatives, such as bokashi and mountain microorganisms (MM). Considering the above, this research was carried out with the objective of determining, in a participatory manner, the effects of bokashi with MM on the yield, number of fruits, average fruit weight, and survival of tomato seedlings, and to identify the level of satisfaction among farmers. Through paired plots, the technology was validated in 13 locations in seven municipalities in the departments of San Marcos and Quetzaltenango, with a population mainly of Maya Mam and non-indigenous people. Statistically, bokashi with MM showed better results than conventional treatments in terms of yield, fruit quantity, average fruit weight, and seedling survival. Farmers learned about the use of technology and observed the results on their plots, which led to a high level of acceptance as measured by the farmer satisfaction scale. This technology was successfully validated, and it is necessary to strengthen a strategy for transferring it to tomato producers in western Guatemala.
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