A Bibliometric Analysis on Bokashi Technique which is used for Implementing Circular Economy in Food Waste
DOI:
https://doi.org/10.5281/zenodo.16896146Keywords:
Bokashi technique, food waste, anaerobic fermentation, circular economy, sustainability, bibliometric analysisAbstract
The Bokashi technique, an anaerobic fermentation process originating from Japan, has recently gained global attention as a sustainable method for managing food waste. Unlike traditional composting, Bokashi enables the rapid conversion of organic waste into nutrient-rich soil amendments while minimizing greenhouse gas emissions. This study aims to examine the role of the Bokashi method in reducing food waste and its alignment with circular economy and sustainability frameworks. A comprehensive literature review was conducted to outline the conceptual foundations of Bokashi-based waste management, followed by a bibliometric analysis of scientific publications retrieved from the Scopus database. The bibliometric analysis employed performance indicators such as publication trends, leading authors, institutions, and countries, as well as co-authorship and keyword co-occurrence networks, to map the research landscape. The findings reveal a growing body of scholarly work in the past decade, with notable contributions from interdisciplinary fields including environmental science, agriculture, and waste management. Furthermore, the analysis highlights emerging research hotspots such as urban agriculture integration, nutrient cycling, and policy implications for sustainable waste treatment. The study concludes that Bokashi offers a scalable and eco-efficient alternative for mitigating food waste, and recommends its incorporation into institutional and community-level sustainability strategies.
Keywords: Bokashi technique, food waste, anaerobic fermentation, circular economy, sustainability, bibliometric analysis
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