Abstract
Fermentation of agricultural by-products and waste materials has been used for centuries to increase soil fertility. Fermentation occurs in the absence of oxygen. No energy has to be placed in the fermentative system. The end product is excellent to feed soil microbiological community. Local communities in Asia, South America, and Europe have been traditionally using fermentation to improve soil fertility. Actually, some of the regions with the highest life expectancy use fermentations to both improve soil and preserve foods. The goal of this chapter is to compare different techniques available in Asia, Europe, and South America. These techniques have allowed local communities to obtain high yields without resorting to commercial inputs from the agrochemical industry. This chapter will evaluate the socioeconomic impact of these locally managed techniques and will extract feedback for the future.
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