Harnessing traditional organic formulations: Impact of jeevamrutham and panchagavya on soil nutrition and health

Abstract

In this research investigates the impact of traditional organic preparations, Jeevamrutham and Panchagavya, on soil's physical and chemical characteristics, microbial communities, and enzyme activities, using tomato (Solanum lycopersicum L.) as a test crop. A controlled pot experiment was set up with seven treatments: a control group, a full recommended fertilizer dose (RDF), and various mixtures of Jeevamrutham and Panchagavya. The combined use of Jeevamrutham and Panchagavya (T7) led to significant improvements in soil organic carbon (0.53%), microbial populations (e.g., total bacteria: 154.5 × 10? CFU g?¹), and enzyme activities (e.g., dehydrogenase: 5.06 ?g TPF g?¹ day?¹) compared to individual applications and synthetic fertilizers. Notable increases in phosphorus- and potassium-solubilizing bacteria and nitrogen-fixing microorganisms were observed, indicating that these formulations created favourable conditions for microbial growth. Soil pH showed a moderate decrease, whereas electrical conductivity remained within the optimal range, reducing salinity risks. These results highlight the potential of integrated organic formulations in sustainable agriculture by enhancing soil structure, nutrient cycling, and microbial diversity. Jeevamrutham and Panchagavya offer viable substitutes for chemical fertilizers, promoting improved crop productivity and ecosystem conservation. Further research should examine their effectiveness across various agroecological settings to confirm their roles in fostering long-term agricultural sustainability.