Panchagavya

Pachagavya is a special fermentation product involving mainly the five products of cow viz., milk. curd, ghee, urine and dung in its preparation. It is very rich in diverse beneficial microorganisms and plant growth promoters.

Ingredients:

• Cow dung: 5 kg
• Cow urine: 3 litres
• Cow Curd: 2 litres
• Cow milk: 2 litres
• Cow ghee: 1/2 kg
• tender coconut water: 3 litres
• Toddy: 3 litres
• well ripe banana: 12-15 frutis
• water: 3 litres
• crude jaggery: 1 kg

Method of Preparation:

• Mix ghee in dung in an earthen pot and mix well twice a day for four days
• At this stage the mixture smells like ghee. In the fifth day, add the rest of the 8 ingredients
• Cover the mouth of the pot by tying with a cloth so that exchange of air takes place
• Stir the solution once a day and cover the pot
• After 15 days, filter the solution with a thin cloth and store in a container with a loose lid

Usage:

• Panchagavya can be stored for 6 months
• If it is solidified, add sufficient water and use
• Panchagavya helps in nutrition of the crop and also resists diseases
• Can be used on all crops and even for nurseries
• In paddy, 5% Panchagavya [5 litres in 100 litres of water] can be sprayed on crop
• For other crops, 3% is sufficient