What it is
Bio-repellent (bio-insecticide) is an organic ferment used to control crop pests — caterpillars, piercing and sucking insects, coffee berry borer, scale insects and more — and to protect plants from fungal diseases. Its power comes from the strong smell and taste of garlic, chilli, onion and ginger, sharpened by vinegar and alcohol and fermented with Mountain Microorganisms.
On the Nutritive Cycle: This is an all-stages protective input. It doesn't feed a growth stage — it defends the crop, raising resistance to pests and diseases whenever they appear.
When to use it
- After germination — begin applying once seedlings are up.
- On attack — spray again each time you see pests attacking your crops.
- Dosage — 250 cc in a 20 L spray pump, sprayed on affected crops.
- Also — repels ecto-parasites on animals.
Materials
- Garlic — 1 kg; hot pepper / chilli — 1 kg; onion — 1 kg; ginger — 2 kg
- Clean water — 40 L
- Vinegar — 3 L; local alcohol (waragi) — 3 L
- Molasses — 3 L; activated MM — 3 L
- Aromatic leaves — cilantro, parsley, marigold, lemon grass, citrus
How to make it
- Chop the pungents. Garlic, chilli, onion and ginger.
- Combine everything. Add the chopped inputs, aromatic leaves, 40 L water, 3 L vinegar, 3 L local alcohol, 3 L molasses and 3 L activated MM to a container.
- Seal tight. Cover so no air can enter.
- Ferment 15 days in a cool, dry place.
- Use it. Strain and spray at 250 cc per 20 L pump.
Signs it worked / troubleshooting
- ✅ Good: a sharp, pungent smell and taste — that bite is the repellent action.
- ⚠️ Weak or flat smell = under-fermented → give it the full 15 days sealed.
- 🚫 Rotten off-smell rather than pungent = air got in → keep it airtight next batch.
How to store
Kept sealed and stored well, the bio-repellent lasts up to 1 year. Keep it cool, dry and out of direct sun.