by Yahaya Jumanne
In March 2025, 369 forest garden farmers learned the production of organic compost. They were equiped with cost-effective, eco-friendly soil fertility enhancement techniques using local resources. The composting method emphasized the use of leaves and pruned branches from Gliricidia, Leucaena, Pigeon pea, and grasses, all readily available in young Forest Gardens.

Farmers learned the fundamentals of composting, compost as a natural fertilizer made by decomposing plant residues and animal manure and its benefits such as improving soil structure, retaining soil moisture, reducing dependence on synthetic fertilizers, and utilizing on farm waste effectively.

The compost was layered using a 60:40 mix of green (nitrogen rich) and brown (carbon rich) materials, moistened appropriately, and positioned in semi shaded areas to maintain ideal conditions for decomposition. Farmers learned how to construct the piles with correct dimensions, turn the compost every 3-7 days, and monitor internal temperatures using simple stick methods to ensure active decomposition.

Once compost is ready between 6 to 12 weeks, the compost was applied to vegetable gardens as a soil amendment and mulch, improving both soil health and crop productivity. It was also used in fruits seedling nurseries and tree planting holes, further integrating regenerative practices within the Forest Garden model.

To enhance learning and ensure continuity, every participating farmer received a copy of the Swahili-translated composting manual (Mwongozo wa Kutengeneza Mbolea ya Mboji). This resource included simple, illustrated instructions to guide on farm compost production using local materials, ensuring farmers could replicate and teach others in their communities.

This training significantly supported soil health improvement across all participating sites, making organic farming more accessible and effective for smallholder farmers engaged in the Forest Garden project.

Once compost is ready between 6 to 12 weeks the compost was applied to vegetable gardens as a soil amendment and mulch, improving both soil health and crop productivity. It was also used in fruits seedling nurseries and tree planting holes, further integrating regenerative practices within the Forest Garden Model.

To enhance learning and ensure continuity, every participating farmer received a copy of the Swahili-translated composting manual (Mwongozo wa Kutengeneza Mbolea ya Mboji). This resource included simple, illustrated instructions to guide on farm compost production using local materials, ensuring farmers could replicate and teach others in their communities.

This training significantly supported soil health improvement across all participating sites, making organic farming more accessible and effective for smallholder farmers engaged in the Forest Garden project.

UTENGENEZAJI WA MBOLEA YA MBOJI
KWA KUTUMIA MATAWI YA GLIRICIDIA, LUSINA, MBAAZI NA NYASI

Jinsi ya Kutengeneza Mbolea ya Mboji kwa Njia ya Kupanga Biwi: Hatua za Kufuata:

1. Chagua eneo bora: Sehemu yenye kivuli cha wastani ili mboji isikauke haraka.
2. Tengeneza Biwi: Panga mboji ardhini kwa upana wa angalau mita 1 au 1.5 na urefu wa mita 2 hadi 5
3. Weka tabaka kama ifuatavyo:
   – Nyunyizia maji kila hatua, hakikisha mboji ina unyevu wa kutosha, lakini isiwe matope.
   – Tabaka la kwanza: panga vijiti vya Gliricidia, Mbaazi, Lusina au  mabua ya mahindi (urefu wa cm 15)
   – Tabaka la pili: panga majani mabichi ya Gliricidia, Lusina, Mbaazi, na nyasi (katakata matawi katika vipande vidogo): (urefu wa cm 30)
   – Tabaka la tatu: ongeza samadi ili kuongeza bakteria wa kuozesha mboji (urefu wa cm 15)
   – Rudia kuweka tabaka la pili na la tatu kwa mpangilio huu hadi biwi lifikie urefu wa mita 1 hadi 1.5
   – Nyunyizia maji kila hatua, hakikisha mboji ina unyevu wa kutosha, lakini isiwe matope.

4. Geuza mboji kila baada ya siku tatu, tano au saba kutokana na joto na maendeleo ya mboji husaidia kuongeza hewa na kuharakisha kuiva kwa mboji.

 5. Angalia dalili za mboji kuiva/ Pima joto
Joto linasaidia kuua magugu na wadudu waharibifu waliopo kwenye mchanganyiko wa mboji, kiwango kizuri cha joto ni juzijoto 55-68.

Chomeka kijiti kigumu chenye urefu wa mita 1.5 katikati ya mboji.
– Kagua joto kila baada ya siku 3 kwa kushika kijiti na kuhisi joto la mboji.
– Ukiungua, mboji inaendelea vizuri, unaweza kugeuza. Usipoungua, ongeza maji ili kuongeza uchakataji wa mboji.
– Baada ya wiki 6 hadi 12 mboji itakuwa tayari ikiwa na rangi nyeusi, laini na yenye harufu ya udongo.

6. Makosa ya Kuepuka Wakati wa Kutengeneza Mbolea ya Mboji

1. Kutumia matawi makubwa bila kuyakatakata: Yanachukua muda mrefu kuoza, ni ngumu kuyageuza.
2. Kutumia mabaki ya nyama, mafuta, mifupa au kinyesi cha mbwa na paka: Huvutia panya na wadudu waharibifu wanaoweza kusambaza magonjwa pia hutengeneza harufu mbaya.
3. Kutogeuza mboji: Hupunguza kasi ya mtengenezo na kusababisha harufu mbaya.
4. Mbolea kukauka sana: Hupunguza kasi ya kuoza, ongeza maji ili mboji iwe na unyevu sahihi.
5. Kuweka maji mengi kupita kiasi: Huzuia hewa kuingia na kuchelewesha kuoza kwa mboji, hupoteza virutubiso vinavyoloa kwa urahisi.

7. Jinsi ya Kutumia Mbolea ya Mboji

Mbolea ya mboji hutumika katika aina tofauti za kilimo ili kuboresha rutuba ya udongo na kusaidia mimea kukua kwa afya.

Kwa Miti ya Matunda na Mbao: Ukubwa wa shimo: Urefu cm 60, upana cm 60, na kina cm 60. Wakati wa kupanda, changanya debe 2 za mboji na udongo kwa kila shimo. Rudia kuongeza mboji kila baada ya miezi 3-6 kulingana na ukuaji wa mti. Kwa miti iliyokomaa, mboji inaweza kuongezwa mara moja kwa mwaka hasa mwanzoni mwa msimu wa mvua.

Katika Bustani ya Mboga: Wakati wa kuandaa tuta, changanya debe 1-2 za mboji kwa kila mita moja ya mraba. Baada ya mboga kuchipua, mboji inaweza kutumika kama matandazo ili kuhifadhi unyevu.

Katika Kitalu cha Miche ya Miti: Tengeneza mchanganyiko wa mboji, udongo na mchanga kwa uwiano wa 3:2:1