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.


  • 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.


  • 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.