Carrots comparison grown with and without bokashi food waste (bokashi fermented food waste, bokashi FFW).
The carrot on the right is grown with bokashi food waste and is trenched/buried in a garden bed. Notice the single root that went straight down to where the bokashi food waste was buried, while with the non-treated, there are multiple roots likely reaching out in the soil seeking nutrients in multiple directions.
The other significant difference is in the leaves' size and shape, as if the energy went into growing the carrot instead of generating more leaves for more energy. This may also indicate a greater photosynthetic capability with fewer leaves, likely due to the photosynthetic bacteria in the bokashi microbes (EM) contributing to and being a part of the plant's growth.
Other differences with the bokashi-treated carrots include better color and size, and the taste was also sweeter.
The carrots in the third photo below were cut open to show the inside.
- The color of the bokashi-treated carrot was consistent throughout (no white color) due to the orange pigment carotene, a microbial metabolite. Soil and plants are rich in microbes that help enhance the production of such metabolites.
- The non-treated carrot has more of the green stem at the top of the carrot, and the bottom is whiter. Therefore, more of both ends of the carrot would be cut off before consumption.
