PANCHAKAVYA PREPARATION METHOD:
Usually panchakavya is prepared using all the 5 products of cow, but later on after conducting various field trials few other products were added to it. In organic farming Panchakavya plays a vital role in plants growth . This is prepared with easily available 5 products of cow which involves in low cost but higher yield.
REQUIRED MATERIALS FOR PREPARING 20 LITRES OF PANCHAKAVYA:
- Fresh cow dung – 5 kg
- Cow urine – 3 lit
- Boiled milk -2 lit
- Curd -2 lit
- Ghee – 500 gm
- cane sugar -1 kg
- tender coconut – 3 lit
- ripened banana – 12
- coconut toddy – 2 lit
( If coconut toddy is not available then the alternate for it is, take 2lit of tender coconut water in a bottle and close it tightly. Keep it aside for 1 week until it gets fermented completely. This fermented liquid is called as toddy which can be used for panchakavya preparation.)
- Take 5kg of cow dung and add 500gm of ghee into it and mix it thoroughly and keep it in a container of capacity 30-50 lit for 3 days.
- On the fourth day add the boiled milk at room temperature, curd, tender coconut water, and mashed bananas along with the cow dung and ghee mixture and mix them. Take 3 lit water of the cane sugar and pour the solution into the container.
- Now stir the solution gently clockwise morning and evening regularly for 10 days, make sure that the container is closed tightly after stirring the solution.
- On the 11 th day add the toddy into the solution and stir it morning and evening regularly for 7 days.
- On 19th day the panchakavya is ready for spraying to the plants.
- The shelf life of panchakavya is 6 months. If the solution tightens due to evaporation add some cane sugar solution into to bring it back to the solution form.
- Dilute 30ml of panchakavya in 1 lit water .this is the general dosage for most of the crops recommended after many field trials.
- For vegetable crops dilute 300ml of panchakavya in 10 lit of water and spray it at 15 days once after flowering either in early morning or in the evening.
- Tree crops like mango, sapota, pomegranate, lemon, amla, banana, spray at one month interval before flowering and at 15 days interval after flowering and also after fruiting.
- The panchakavya must be filtered before spraying it to the plants.
BENEFITS OF PANCHAKAVYA:
- Panchakavya is used 75% as plants growth, 25% as pest resistant.
- It helps in uniform growth of plants.
- It also eco- friendly and protects the environment.
- It increases the disease resistance of plants.
- It has 13 types of micronutrients.
- It contains cytokinin, a growth hormone, amino acids, and many types of minerals.
- Panchakavya increases the microbe population of soil.
- It enriches the taste and aroma of fruits and vegetables.
- It improves the fruit and vegetable quality which in turn owes good market value.