This activity took place on 12/12/2022 at Buseesa Community Development Organization farm were by Dr. Semata Johvan said that Many people believe that farming with pigs is just too difficult, or too dirty, to even attempt. However, its potential profitability is very motivating, and he said that farming with pigs can be a delight once you get finally crack the recipe.
Dr. Semata once again talked about the benefits of practicing Indigenous Micro Organisms structure (IMO) that The micro-organisms in the Indigenous Micro Organisms (IMO) mixture help in breaking down and convert the fecal matter rapidly into an unharmful product leaving the farmer with a rich fertilizer material whilst ensuring an odorless environment that attracts no flies and he continued by saying that Many pig keepers are now adopting the use of Indigenous Micro Organisms (IMO) structure to improve piggery.
A Student Asked That What the Things to Consider in preparing Indigenous Micro Organisms (IMO) structure. Dr Semata Said That Preparation of IMO-3. For Better Results, A Farmer Should Use Diluted NF Inputs Such As FPJ, FAA, OHN, etc., While Adding Water. After He Also Said That The Height Of The Rice Bran Mixture Bed Should Be Not More Than 30 To 40cm In Height. Cover This Small Heap With Paddy Straw To Ensure That The Temperature Would Not Rise Over 50°C.
Students also asked that How to cultivate Indigenous Micro Organisms (IMO) structure?, Heap the moist rice bran mixture to a height of 30 to 40 cm. Add FPJ (fermented plant juice) and/or FAA (fish amino acid) to promote microbial activity. Cover the rice bran pile with rice straw to incubate Indigenous Micro Organisms (IMO) growth and conserve moisture. Keep covered in this state for five to seven days ’Dr Jovan replied’
In Dr. Johvan’s conclusion he said that The liquid Indigenous Micro Organisms (IMO) can be stored in plastic containers for up to 6 months and he said that It is important not to tighten the cap completely on the bottle to allow aeration and the farmer should Shake the bottle once a week (and potentially vent) to provide air to the microorganisms