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How organic beef farmers are benefiting from fermenting muck >More in © MAG/Rhian Price Organic beef farmers Andy and Nicola Morris have reduced muck-handling requirements by fermenting organic matter and are improving soil health in a quest to sequester carbon. The couple, who run 30 cows on their county council smallholding in Tiberton, Worcester, first heard about the fermenting process ‘bokashi’ through the Pasture-Fed Livestock Association (PFLA). Bokashi is Japanese for fermented organic matter and is an anaerobic process, similar to ensiling forage crops.    Farming organically, and unable to apply fertiliser, they previously composted muck, but two seasons ago the compost didn’t decompose, and silage became contaminated.

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