Chestnut burrs disposal in Kon-Tiki kiln скачать в хорошем качестве

Chestnut burrs disposal in Kon-Tiki kiln

We had a successful nighttime burn of Japanese Chestnut (Castanea crenata) burrs in our Kon-Tiki kiln. I'll explain why this method is essential for our farm's hygiene and safety. Why We Burn Chestnut Burrs: Prevents painful injuries from their sharp spines. Discourages wild boars from entering the farm. Eliminates the larvae of the yellow peach moth (Conogethes punctiferalis), a major pest that damages our chestnut harvest. Why We Burn at Night: Calm, windless conditions for maximum safety. Cooler temperatures (26°C). Dew-covered ground acts as a natural fire suppressant. Glowing embers are incredibly easy to see and track on a dark night. The Kon-Tiki Kiln Process: By using drier material and actively raking to aerate the pile, we significantly speed up the breakdown process compared to other attempts. This burn time was 90 minutes. The kiln, we originally built to create biochar from farm biomass, is the perfect tool for this job. #ChestnutHarvest #Kon-Tiki kiln #Biochar #FarmLife #JapanAgriculture #PestControl #SustainableFarming 2025 Sep 14