Wood Vinegar, agriculture grade.
I started to learned about wood vinegar about 2 years back. Read a bit on this subject but didn't get to use / try it, mostly due to my laziness in producing it. Japan started researching on wood vinegar as early as 1950.
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| The spill which I had collected back. |
Pyroligneous acid is produced by heating organic matter, like wood in an airless atmosphere. This carbonization create a dark liquid in the vapor. When condensed it gives wood vinegar.
Quality of Wood Vinegar
Characteristics such as color (including transparency), pH and specific
gravity are important factors in the quality assessment of wood vinegar. In agriculture, we do not need the highest quality, but in food (& animal additive) and medical a high grade is required.
Factors affecting the quality of wood vinegar
1) Type of wood (material). Depending on what wood that is being used. Some plants are toxic and some producer just use waste material. Different woods have different component ratios. For example, acetic
acid - a representative component of wood vinegar - is found in
broad-leaved trees in quantities of 3.5-4.0% compared to 1.4% in bamboo.
2) Extraction Temperature. The temperature and duration also affect the quality. Temperature of between 80 to 120 degrees produce a good grade wood vinegar otherwise the substance turns into fibrin-decomposed tar, thereby deteriorating the germicidal effect of the product.
3) The polymerization immediately after extraction also constitute to the quality of wood vinegar. It is usually left to stand for 2 to 6 months. During this time the components will settle into four distinct layers. The first and second layers at the bottom of the container will be black, containing wood tar and tar pitch. The third layer (located beneath the top strata of liquid) is the usable portion of wood vinegar. This component will be light yellow to reddish brown. The fourth (top) layer is classified as light oil and will have a skim of wood tar at the top.
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| Plants responding well. |
Benefits of Wood vinegar in agriculture.
It is estimated that wood vinegar contains more than 300 constituents
such as acetic acid, methanol, phenol, ester, acetals, ketone, formic
acid and many others. Various factors are controlled by the dilution rate of
the wood vinegar. It has a bactericidal effect as well as the ability to
propagate microbes. It has qualities, which provides a
growth inducing effect. But depending on the concentration of the
mixture it can also be used to retard the growth of the plant. The various elements in the wood vinegar work as co-enzymes or
catalysts. Elements that are effective as co-enzymes and
catalysts require only a minute amount. It is like vitamins in our
bodies. The dosage of some of these elements is effective in the unit of
PPM. (Parts per million).
Wood vinegar contains a small amount of nutrients directly taken in
by the plants. It also contains very few elements that have the
bactericidal and anthelmintic effect. It is neither a fertilizer nor an
agro-chemical. Yet when it is correctly applied, it enhances the intake
of fertilizers and reduces the damages by various diseases. Wood vinegar
enhances rooting, helps in the regulating of the nutrients condition of
the soil, and the balance of the microbiological population. The
changes in the microbiological population not only greatly reduce the
tendency of soil bound diseases, it also increases the vitality of the
roots and hence enable better uptake of nutrients.
Wood vinegar had been long known to be very effective against
nematodes. It kills nematodes directly as well as propagates microbes
that feed on them. The high acidity, methanol and phenol content have
strong bactericidal effect at a high concentration, such as 50 to 100
times dilution. However, microbes propagate well when it is diluted to
200 times dilution. This is mainly due to the effect on the metabolism
by its main element, acetic acid, elements that are necessary for the plant and microbes.
Through foliar application, some bacteria are killed by direct contact
and the changes of the microbiological population deter the propagation
of pathogenic bacteria. The acidity on the leaves surface also deters
propagation. However, the most remarkable effects of foliar application
are the increase in resistance of the leaves against pests and diseases
and the increase in the effectiveness of agro-chemicals.
Through foliar application of wood vinegar, the leaves become shiny
and darker in color. This is due to the increase in chlorophyll through
the effect of ester in the wood vinegar which promotes photosynthesis.
This ester also helps in the formation of sugar and amino acids. This
also results in a better taste of the produce. The healthier leaves
naturally have a stronger resistance against pests and diseases.
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| The leafs is very green. |
At 500 times dilution, wood vinegar can reduce the cluster value of
water to 1/3. This means that the water is activated and can be easily
absorbed by the plants because water with a low cluster value is in a
very small mass. Each of these masses will hold one or few mineral
elements. These elements can be easily taken into the plants.
The concentration of agro-chemicals or liquid fertilizers can be
reduced by 50% if it is diluted in a 500 times dilution solution of wood
vinegar due to its higher permeation. This will greatly reduce the use
of agro-chemicals. However, it should not be used with alkaline
chemicals.
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| The roots are still short. |
My interest was reignited after speaking with a friend, Kester. He even gave me some to test. Thank you Kester. Unfortunately some were spilled out due to the bumps and heat (expansion) as I put it at the storage box of my motorbike. I collected those that was spilled, dilute it and used it on ornamental plants and some figs that I was trying to root. The rest I shall bring it over to test in my farm. Looking forward to do further trial on Figs.
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