Water Soluble Calcium (WCA)
Calcium is one of the most common substances in the world next to oxygen and silicon, the majority of calcium exists in the form of calcium carbonate (CaCO3). In natural farming calcium carbonate is extracted from egg shells in which CaCO3 is the main component by using brown rice vinegar. Through this process CaCO3 is changed to water soluble calcium which can be absorbed by the crop.
Characteristics of calcium
Calcium contributes to better utilization of carbohydrates and protein. It is a major component in forming cell membranes and enables smooth cell division.
Calcium functions to remove harmful substances from the body by binding with organic acids.
Calcium protects crops from overgrowing.
Calcium makes fruits firm and prolongs the storage period.
Calcium promotes absorption of phosphoric acid and is responsible for nutrient accumulation in crops.
Calcium functions to carry and accumulate nutrients.
Calcium plays a very important role in maintaining the health of the plant.
Symptoms of a calcium deficiency
Underdeveloped roots and feeble root hairs. This is because the normal protoplasm of the cell is not formed due to calcium deficiency.
The leaves discolor to a brownish color and then dry out.
Appearance of empty bean pods.
Poor ripening of fruits and vegetables. Excessive organic acid and moisture, lack of sugar content, softening of the fruit’s flesh, insufficient fragrance.
Leafy vegetables contract Rhizoctonia disease.
Root vegetables become pithy and hollow, lack sugar content, and last less time in storage.
Both rice and barley plants suffer from problems such as excessive moisture, low accumulation of starch, lack of luster and fragrance, and become susceptible to disease and insects.
How to Make
Tools and Materials:
Container (clay jar, glass jar, PE or HDPE plastic)
Porous paper or cloth and rubber band
Eggshells or oyster shells
Brown rice vinegar (preferable but other vinegars will work just try to avoid white vinegar)
Method:
Optimum ambient temperature is 23 to 25 degrees celsius.
Best to make in a cool shaded area out of direct sunlight.
It is necessary to remove the membrane from the eggshells. Because this is quite tedious to do by hand it is easiest to roast them in a frying pan until all the organic material is burnt off. Calcium will not be affected because it is not an organic substance. It takes about 30 minutes to properly roast the eggshells and they will become lighter in color and weight.
Fill the container with vinegar first then add eggshells. The ratio of eggshells to vinegar is 1/10. Cover the container and let sit until the process completes (about 7 days). The shells will float up to the top and sink back to the bottom while emitting bubbles, the process is completed when no more bubbles form. Shells that sink to the bottom still contain calcium carbonate but are no longer emitting bubbles because the solution is saturated. In this case pour out the saturated solution and store for use, then refill the container with vinegar.
Note: Consider putting the shells into the vinegar slowly as the bubbling might cause the liquid to overflow.
How to Use
Dilute with water. The basic dilution ratio is 1/1000.
WCAs completed separately can be mixed together to enhance the effect of the calcium.
WCA is very effective during the crossover period between vegetative and reproductive growth.
Spry WCA on leaves several times after fruits have become somewhat large to prevent overgrowth and to help yield solid fruits.
WCA causes nutrient to accumulate in flower buds and fruit. As a result flower buds become strong which can prepare for higher yields the following year and and substantial fruits in the coming harvest.
WCA has the effect of improving the taste and fragrance of fruit when used with water soluble calcium phosphate, oriental herbal nutrient, fermented plant juice (false acacia), and seawater.
CHITOSAN
To make chitosan follow the above process but substitute egg or oyster shells for those of shrimp or crab.
Note: It takes longer to roast crab shells and they emit a pungent odor. When the odor is gone and the shells have turned a lighter color the process is complete.
The dilution ratio is the same. Use once a week during the entire cultivation cycle.
This information has been paraphrased from the booklet “Cho’s Natural Farming: Recipes and Instructions for Use”. A copy can be downloaded from Drake’s natural farming website which is an excellent source of information. Also for some top notch instructional videos you can also visit Chris Trump’s youtube channel.