You will find in the following posts a history of how the flow of product development proceeded over the first months. It was a time to accustom ourselves to the general characteristics of  a few plant  bio-fermentation.

Filtering Research & Development | First Month

Basically all the stages of R^D work hand in hand. Take for example soya, papaya/banana and fish. These are 3 products with very different physical characteristics. The fish and the soya have in common protein, which, when broken down by fermentation with bacteria and fungus, provide high concentrations of nitrogen. The papaya/banana contain enzymes and potassium, phosphorus and other nutrients ideal for the flowering stage of plant growth. but lets not get caught up in nutrients. fermenting and filtering to come to a clean and proper stage for the next step of extracting the nutrients we are wanting, has a lot to do with particle size. Particle size is a physical characteristics that needs to be understood in relation to both the fermenting and filtering stages.

In the bellow examples you will see different liquids of different products settling to different levels of residue. Much of what you see below and how they settle ha sto do with how the product was prepared before being placed in the fermentation vat.

  • Fish… was chopped in very large whole peaces
  • Soya… coarsely grounded to a medium sized meal
  • Aloe… was finely liquified
  • Papaya/banana… was mashed therefore it had very small particles due to its soft texture

Fish Filtering Trials

What I see here is very little difference in strained and unstrained samples. The slow strain was left overnight dripping slowly with no help from pressure or movement forcing it through the fine mesh. This would be way too long of a process for larger quantities.I would speculate that letting the product settle as a separation procedure would be the best method

Let me mention that the fish was almost whole when placed in fermentation. I would imagine the bacteria was mineralizing the outer layers of the fish. Therefore small particle was the only size in solution. There was no ground particles placed in the fermentation tank.


Soya Filtering Trials

Soya was ground, unlike the fish. It responded to the filtering a bit better than the fish. But when the soya was forced through the mesh by agitation, the results of filtering were no better than unfiltered.


Different Grinds of Misc Products


Palm seed, Aloe and Heart of Palm

The below 3 flasks left to right are;

  1. palm seeds
  2. aloe
  3. heart of palm (palmito)

The aloe was liquified in a blender before fermentation. Apparently the un-fermented particles passed through the fine mesh and so continued some fermentation after filtering. It makes me feel that  the fermenting needs to be done with larger particles or effect a complete fermentation before.


Fermentation Sample

Below is a fermentation test not filtering. Equal amounts of soya were placed in a flask with different amounts of water. What I found interesting is the middle layer of participation in the 4 parts of water flask.


Filtering with Adgitation

There is a rod and paddle going down inside the barrel and filter rotating rather quickly.

The FLF (Fermented Liquid Fertilizer) fish emulsion has a thicker consistency than most other FLFs. So a paddle was used inside the filter tank, rotating rapidly to move the condensed particles that could not move threw the mesh away from the filter. This allows more FLF to pass by the screen for filtering. Above you can see a prototype of this tank and paddle.


click to enlarge