Application of Panchagavya, a Cow-based Liquid Formulation, as a Lever for Sustainable and Enhanced Vegetable Crop Production: A Review

Abstract

Panchagavya, a fermented liquid bio-formulation derived from cow-based products such as dung, urine, milk, curd and ghee, has recently gained importance in agricultural practices due to its reported effectiveness in enhancing vegetable crop production. Its formulation involves a fermentation process that harnesses the diverse microbial communities present in cow-derived substances, resulting in a potent nutrient-rich solution that is believed to possess plant growth-promoting properties. One of the primary mechanisms underlying its efficacy lies in the diverse array of microorganisms present in the formulation. These microorganisms, including beneficial bacteria, fungi and actinomycetes, play crucial roles in nutrient cycling, disease suppression and soil conditioning. Additionally, Panchagavya contains plant growth-promoting substances such as hormones, enzymes, vitamins and amino acids, which contribute to enhanced nutrient uptake, root development and overall plant vigour. Furthermore, application of Panchagavya has been shown to improve soil health by enhancing microbial activity, increasing organic matter content and improving soil properties. These soil improvements not only benefit the current crop but also have long-term positive implications for soil fertility and sustainability. This multifaceted approach to crop management offers a holistic solution to enhance crop productivity while reducing reliance on synthetic inputs. This review aims to comprehensively analyse the literature on the effects of Panchagavya on vegetable crops, highlighting its mechanisms of action and potential benefits for increased vegetable crop production.