Bio-Augmentation for Reducing the Traditional Panchagavya Production Time

Abstract

Panchagavya, a traditional Indian biofertilizer made from five cow-derived products (dung, urine, milk, curd, and ghee), has long been used in Hindu rituals and Ayurveda. Recently, its role in organic agriculture has gained attention due to its benefits for plant growth, soil health, and pest control. Traditional preparation takes 45 days, limiting large-scale application. This study aimed to reduce fermentation time and improve product quality using an accelerated method. By introducing specific microbial cultures, the fermentation period was shortened by 18 days without compromising efficacy. Enhanced microbial activity maintained the bio-stimulant properties of the product. Additionally, bio-coagulants from Colocasia esculenta and Strychnos potatorum were incorporated to reduce turbidity and improve clarity by aggregating suspended particles. Microbial profiling of the optimized Panchagavya revealed beneficial strains like Pseudomonas, Bacillus, and Lactobacillus, along with unidentified lipolytic and proteolytic organisms, indicating areas for future research. The study concludes that accelerated fermentation combined with natural bio-coagulants improves production efficiency and quality, making Panchagavya more viable for commercial agriculture. This approach supports sustainable practices and could significantly scale up biofertilizer production.