00:03Everything that you can take from the kitchen can take from organic, 80% of what you can take from
00:11the trash,
00:11because there was nothing to take from the trash.
00:15Everything that you can take from the house, everything is taken from the trash.
00:18Because this is a completely organic, clean and free of chemicals,
00:25so we can take some fruits and more healthy vegetables,
00:32it doesn't have problems with the health,
00:36so we're going to eat it healthy.
00:47There are people who want something from the huerto,
00:51so we can exchange it with water, with organic,
00:55to help us to work, to clean the huerto,
00:59so the idea of us is to take advantage of all these organic
01:03to avoid coming from the trash.
01:06First of all, we classify them.
01:09In the case of the grass, the herbs,
01:13and the leaves that come out of our huerto,
01:17we put them to a process called paca de pestora.
01:21The other process that we have is the aspect of the omnicurtive,
01:26where people provide all those cooking products,
01:30like raspberries,
01:32páscara of papas,
01:34páscara of pátano,
01:35products that are in the kitchen,
01:38but to avoid that they go to the alcantarillado
01:42or the basurero,
01:43then we receive them
01:44and we take them to a lombricuna
01:47where there are a certain amount of lombrices
01:51that make the process of digestion.
01:55They eat all this
01:57and the result of this process
01:59is that they give us a spectacular soil.
02:02That soil is the one that we then reintegrate to our huerto.
02:09With respect to the hojarrasca
02:12and the basura
02:13it is done by the intermedium of the paca de pestoras
02:16and by the intermedium
02:18when we bring carton and plastic
02:21we also do not to condition it
02:25as an abono for the huerto
02:27but we as a foundation
02:29we do products artesanales.
02:31In the lombricuna
02:33there are only things crudas
02:35and already picadas
02:36like we make a mix of
02:38a succulent
02:40to the lombrices
02:41so that they feed them
02:43so that we have
02:44this house
02:45of the lombrices
02:46in which they are there
02:48working 24-7
02:50to eat
02:52all the residues
02:53that we have
02:54we give them
02:55and we give them
02:56all the pieces
02:56they feed them
02:56and they feed them
02:58for about 2-3 months
03:00in which we have
03:02the humus
03:02of the lombrices
03:03we divide the lombricuna
03:04in two areas
03:05in which
03:06the fresh
03:08and this side
03:10is
03:11the humus
03:13and there is
03:14in which
03:15the humus
03:17liquid
03:18is
03:18then
03:19that
03:20the fertilization
03:21is used for
03:23fertilization
03:23foliar
03:35of the
04:04what important
04:06and the liquid go to the water that they have there,
04:12that is what I mentioned, the liquid liquid.
04:14But even that liquid liquid has to return it again,
04:18two or three times,
04:19because the first one is not a liquid yet,
04:22but simply a liquid liquid.
04:23And to be very careful of the humidity,
04:25because it should be humid, but not to be encharcated.
04:27Because if you leave it to be encharcated,
04:29then you can't let it go.
04:30So that's why it should be very important the liquid.
04:32By the way of the Apacay Gestora,
04:33like she has a cubic meter of height,
04:36when she does it, she doesn't exceed that meter.
04:39Because of all the heat that it generates internally,
04:41more than 60 degrees centigrade
04:43can reach internally that issue.
04:46So we prefer it to be that,
04:47let's say that for many tests, error and scientific methods,
04:52it has shown that that it should be its topic.
04:55So when it is ready,
04:56it practically reaches the half,
04:58to 50 centimeters.
05:00When it is already at the half,
05:01like you tell, in those of there,
05:04for example,
05:04it is at 50 centimeters.
05:06It is low to its volume.
05:07Here in Bogotá,
05:08for the issue of humidity,
05:09it can be 8 months.
05:11But for example,
05:12there are cases that have been made in Villavicencio,
05:16in climates much more cálidos,
05:18which that favore the activity microbial and other things,
05:21it can be 4 months.
05:23Everything depends on the climate too.
05:25And the humidity.
05:26So here, for our issue of humidity,
05:28it can be generated.
05:30That is a process that really,
05:32for that I tell you,
05:32that we have communities with dignity,
05:35because it is very efficient,
05:37it is very practical for everyone.
05:39When it is compacted super well,
05:42it is more complex to be able to be the issue of the hojarasca,
05:47the availability of hojarasca,
05:49or of pasture,
05:50or of yerbe.
05:52If that we don't have it,
05:53we can continue the process,
05:55because that is our nido.
05:56So we have the molde,
05:59our nido of hojarasca,
06:00and at the center of the organic residues,
06:02more hojarasca,
06:03it is compacted,
06:04it is a piece of water,
06:05and there is a whole thing that is generated,
06:07like this microvianic acid that generates fermentation.
06:10So in place of puddition,
06:12these three areas of compost,
06:15we need the maintenance of,
06:18first of all,
06:19the lombicultivo,
06:20visit it continuously,
06:22the lombicuna,
06:23to see how the process is with the lombrices.
06:29With respect to the pack,
06:32the process that is done there,
06:34is to arrange them,
06:35and then in the community,
06:38there are events where,
06:42in a process of something very folklore,
06:46there is a kind of ceremony,
06:50a kind of act,
06:52where all the people participate,
06:54deposit in that pack,
06:56deposit in the hojarasca,
06:59deposit in the basura that doesn't serve.
07:02And with respect to the carton and plastic,
07:07that doesn't have any maintenance process,
07:10as soon as it goes,
07:11we separate them
07:12and then we distribute them.
07:14The invitation is that from their houses
07:16they can have their acelgas,
07:19their lechugas,
07:20their aromatics,
07:21and they will be able to eat completely healthy,
07:26and they help avoid
07:28that everything that you take out of the garbage,
07:30and they will be able to take out of the garbage,
07:32because they are very profitable organic,
07:35that they take out of the house,
07:37from their garden,
07:38to return them again to the land,
07:40not to return them to a container,
07:43which is the only thing that causes them
07:44is contamination,
07:47because it contaminates the waters,
07:48it contaminates everything.
07:50We are looking for,
07:51we are hurting the land,
07:53as well as the water resources and the nature.
07:57.
07:57.
07:57.
08:04You
Comments