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Natural Farming Inputs Introduction to Natural Farming LAB - Lactic Acid Bacteria FPJ - Fermented plant juice Seawater, Fermented Seawater, Bio Mineral Water Vinegar OHN - Oriental Herbal Nutrient WCA - Water Soluble Calcium WCAP - Water Soluble Calcium Phosphate FFJ - Fermented Fruit Juice FAA - Fish Amino Acids S.E.S. - Seed and Seedling Treatment IMO to IMO2 IMO 3 IMO 4 & Liquid IMO IMO 5 Preserving bacterial based inputs Inputs - Section 6 Water Soluble Calcium Phosphate (WCP) The Water-soluble Calcium Phosphate (WS-CaPo) is extracted from the bone of vertebrate animals. WS-CaPo is an essential substance for plant growth and is widely distributed in the soil. Calcium phosphate is insoluble in water, but soluble in acids: this property is used in Natural Farming. Calcium phosphate can dissolve slightly in the water containing CO2. WCP is great for building strength and for using during times of pregnancy. Video by OneDrive, he speaks on WCA and WCAP. He has so much information I recommend watching it if you have not. Video By Chris Trump and illustrates the bones very well. Chris Trump - How to WCAP Drake discusses calcium phosphate with other additional information. Drake - farmLife: water soluble calcium phosphate natural farming Instructions for WCP Ingredients Needed Animal bones 200 gms (Cow / Pig / Chicken/ fish) Brown Rice Vinegar 1 liter. (BRV) Clay Jar / Glass Jar Porous paper ( Paper towel) Rubber Band Ready the bones and remove all bits of food and leave only bone. (Pig, chicken and fish bones are common) Boil the bones and let dry in sunlight. Break the bone/shells into small pieces Lightly roast or grill the bone in a frying pan or foil container over low heat for approximately 45 minutes to remove any organic substances that will rot and contaminate the WCP. Bones should be dry burned black all the way through but not ashed or tanned from being under done. Should almost look like charcoal. Shells do not need cooked. Add the charred bone to a glass jar filled 2/3 full with brown rice vinegar, a store bought fermented vinegar will work just as well at a 1:10 ratio by weight. Vinegar should not be distilled. The vinegar and material will make carbon dioxide bubbles, while the calcium is being dissolved into the solution. Cover the mouth of the jar with breathable cloth, such as muslin, or paper (not plastic) and secure with rubber bands or ties to keep out pests. Place the jar out of sunlight and bright lights for 7 to 10 days. Letting it sit longer than needed will not hurt the WCAP. After this time, check if bubbles are present in the solution. If bubbles are not present, the WCP is “saturated” – proceed to step 10. If bubbles are present, add more roasted bones or shells and let stand for 1 to 2 more days. Repeat until the solution stops producing bubbles. Strain the vinegar-and-bone solution through a colander into a clean glass jar to remove eggshells. Label the WCP solution and store at room temperature out of direct sunlight. compost the remaining materials. Preparation of 1:1,000 WCP Solution Amount of WCP _____________________________________________________________ Water Volume Kitchen utensil measurements Fluid ounces (fl oz) Milliliters (ml) ¼ gallon 1 /3 teaspoon (tsp) 0.06 2 1 gallon ¾ tsp 0.13 4 5 gallons 1¼ tablespoons (Tbsp) 0.64 19 10 gallons 2½ Tbsp 1.28 38 25 gallons little less than ½ cup 3.2 95 50 gallons little more than ¾ cup 6.4 189 Applying and when to use WCP Apply WCP during the Change-over period. It promotes the differentiation of flower buds resulting in high fertility and yield. WCP improves the sugar content of fruits. Apply WCP when the colors of leaves turn light or dark green. WCP can easily travel within the plant and move to the vigorous new leaves first. As a result, symptoms of deficiency appear mainly on the petiole and veins of the old leaf. The new leaf does not grow well and it becomes smaller and dark green in color. The growth of flowers is noticeably suppressed, naturally bearing fewer fruits. The fruit skin becomes thick and the acid content increases. Dilution rate of 1:500 During transition stage. Using with pregnant animals. Dilution rate of 1:1000 when mixing with water soluble calcium inputs. Congratulations for learning about WCP Credits Onedrive Chris Trump Drake Run River North Reggaeville - Sistah Awa - Roots and Culture The School of Life Natural Farming Inputs Introduction to Natural Farming LAB - Lactic Acid Bacteria FPJ - Fermented plant juice Seawater, Fermented Seawater, Bio Mineral Water Vinegar OHN - Oriental Herbal Nutrient WCA - Water Soluble Calcium WCAP - Water Soluble Calcium Phosphate FFJ - Fermented Fruit Juice FAA - Fish Amino Acids S.E.S. - Seed and Seedling Treatment IMO to IMO2 IMO 3 IMO 4 & Liquid IMO IMO 5 Preserving bacterial based inputs ~cultural Healing and Life compilation

Natural Farming Inputs Introduction to Natural Farming LAB - Lactic Acid Bacteria FPJ - Fermented plant juice Seawater, Fermented Seawater, Bio Mineral Water Vinegar OHN - Oriental Herbal Nutrient WCA - Water Soluble Calcium WCAP - Water Soluble Calcium Phosphate FFJ - Fermented Fruit Juice FAA - Fish Amino Acids S.E.S. - Seed and Seedling Treatment IMO to IMO2 IMO 3 IMO 4 & Liquid IMO IMO 5 Preserving bacterial based inputs Inputs - Section 5 - Water Soluble Calcium (WCA) Calcium is as important to plants as it is to humans. It is one of the most common substances in the world next to oxygen and silicon and the majority of calcium exists in the form of calcium carbonate (CaCO3). In Natural Farming, calcium carbonate is extracted from egg shells, shells from clams/oysters or from coral sand in which calcium carbonate is the main component by using a vinegar. Through this process, calcium carbonate is changed to water-soluble calcium, which can be quickly absorbed by the crop. It prevents overgrowth of crops, hardens the fruit, prolongs storage period, promotes absorption of phosphoric acid and helps crops to accumulate nutrients. Calcium carries and accumulates nutrients carbohydrate, which is temporarily stored in branches (pith) and in leaves till the final storage. Several soil characteristics affect the availability of calcium to plants: soils with higher pH have higher levels of available calcium than acidic (lower-pH) soils; soils with a higher capacity to absorb or hold calcium will have more available calcium; the presence of excessive amounts of sodium, potassium, or magnesium in the soil interferes with calcium availability. Calcium can also react with other soil nutrients, such as phosphorus, to form insoluble compounds that cannot be used by plants. Calcium is commonly applied as a soil amendment in the form of ground limestone (calcium carbonate) or gypsum (calcium sulfate). Water-soluble calcium (WCA) is an alternative to these commercial sources of calcium. Water-soluble calcium is a source of available calcium that can be made from commonly used household items, eggshells and from the shells of clams/oysters and vinegar. When applied as a foliar spray, WCA provides available calcium to plants for normal cell processes, root growth, and fruiting In Natural Farming, WCA is applied as a foliar spray during the reproductive stage of a plant’s growth cycle when setting fruit and vegetables are most vulnerable to blossom-end rot. Calcium in water soluble form is efficient and effective WCA is also effective when crops are overgrown, Plant leaves have bad color or no luster, Floral differentiation is weak, Flower blossoms just fall, Fruits do not ripen, Fruits are not sweet and crops are nitrogen-excessive. However, WS-Ca should not be given when vigorous vegetative growth is needed. Master Cho Recipe PDF - WCA WCA video by Onedrive WCA with eggshells by Chris Trump Chris Trump - WCA with eggshells - https://www.patreon.com/christrump Instructions for WCA Collect eggshells (oyster or clam shells may also be used); Remove the tough internal membrane from the inside of the shells. Break the shells into small pieces (1/4”). Lightly roast or grill the shells in a frying pan or foil container over low heat for approximately 45 minutes to remove any organic substances that will rot and contaminate the WCA. You can fan over top the eggshells while cooking to remove the unwanted egg lining. the wind from fanning will blow them away. Shells should be dry and lightly burnt to a light tan color but not charred. Slowly add roasted eggshells to a glass jar filled 2/3 full with brown rice vinegar, a store bought fermented vinegar will work just as well at a 1:10 ratio by weight. Vinegar should not be distilled. Add eggshells slowly or the solution can over foam and create a mess. The eggshell fragments will float up and down within the vinegar, emitting carbon dioxide bubbles, while the calcium is being dissolved into the solution. Cover the mouth of the jar with breathable cloth, such as muslin, or paper (not plastic) and secure with rubber bands or ties to keep out pests. Place the jar in a cool, dark location for 7 to 10 days. Letting it sit longer than needed will not hurt the WCA. After this time, check if bubbles are present in the solution. If bubbles are not present, the WCA is “saturated” – proceed to step 10. If bubbles are present, add more roasted eggshells and let stand for 1 to 2 more days. Repeat until the solution stops producing bubbles. Strain the vinegar-and-eggshell solution through a colander into a clean glass jar to remove eggshells. Label the WCA solution and store at room temperature out of direct sunlight. compost the remaining eggshells. Preparation of 1:1,000 WCA Solution Amount of wca _____________________________________________________________ Water Volume Kitchen utensil measurements Fluid ounces (fl oz) Milliliters (ml) ¼ gallon 1 /3 teaspoon (tsp) 0.06 2 1 gallon ¾ tsp 0.13 4 5 gallons 1¼ tablespoons (Tbsp) 0.64 19 10 gallons 2½ Tbsp 1.28 38 25 gallons little less than ½ cup 3.2 95 50 gallons little more than ¾ cup 6.4 189 WCA with Coral Sand Using coral sand is the easiest WCA method as their is no cooking off the shells needed. Chris Trump teaches WCA with coral sand. Chris Trump - How to WCA with Chris Trump - https://www.patreon.com/christrump WCA Coral Sand instructions (Oyster and clam shells can be used too) Add coral sand to jar. one part coral sand to 10 parts vinegar. Add vinegar slowly to the jar to prevent overflowing of bubbling. Use a fermented vinegar and not a distilled vinegar. Cover the mouth of the jar with breathable cloth, such as muslin, or paper (not plastic) and secure with rubber bands or ties to keep out pests. Do not have air tight or it will explode from pressure build up. Place the jar in a cool, dark location for 7 to 10 days. Letting it sit longer than needed will not hurt the WCA. After this time, check if bubbles are present in the solution. If bubbles are not present, the WCA is “saturated” – proceed to step 6. If bubbles are present, add more coral sand and let stand for 1 to 2 more days. Repeat until the solution stops producing bubbles. Strain the vinegar-and-coral sand solution through a colander into a clean glass jar to remove coral sand. Label the WCA solution and store at room temperature out of direct sunlight. compost the remaining coral sand. Use same as WCA made with eggshells. Reverend Peyton's big damn band sings us out! bigdamnbandofficial - This land is your land solo slide guitar. Credits TheGothardSisters http://www.cgnfindia.com/wsca.html College of Tropical Agriculture and Human Resources Onedrive Chris Trump bigdamnbandofficial For Just You! Natural Farming Inputs Introduction to Natural Farming LAB - Lactic Acid Bacteria FPJ - Fermented plant juice Seawater, Fermented Seawater, Bio Mineral Water Vinegar OHN - Oriental Herbal Nutrient WCA - Water Soluble Calcium WCAP - Water Soluble Calcium Phosphate FFJ - Fermented Fruit Juice FAA - Fish Amino Acids S.E.S. - Seed and Seedling Treatment IMO to IMO2 IMO 3 IMO 4 & Liquid IMO IMO 5 Preserving bacterial based inputs ~Cultural Healing and Life