Bacillus Thuringiensis var. San Diego Production Process

 

Bacillus Thuringiensis is produced using the technique found in Figure two below. The process starts with a Fermenter broth that contains the bacteria. The pH is changed to seven by the addition of hydrochloric acid. The liquid left after is placed in approximately one tenth the amount of broth used in the beginning. After four to six percent lactose is added and then filtered and the filtrate is discarded. The residue is stirred with a small volume of acetone then filtered again. The filtrate is discarded and the residue is left to dry overnight. Once this process is complete Dry Bacillus Thuringiensis var. San Diego is left and can be placed in solution for market. (Dulmage et al, 1970)    

Figure 2; the production process of Bacillus Thuringiensis.

                          (Dulmage et al, 1970)

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

            Bacillus Thuringiensis has a very low production costs. Approximately two point two pounds (one kilogram) cost seventy US cents which is equivalent to seventy-four point seven five Nepalese rupees. (Devi et al, 2005) After shipping Bacillus Thuringiensis var. San Diego would be sold for about three US dollars per two point two pounds (one kilogram) or three hundred and twenty Nepalese rupees.  A farmer would need four point four pounds (two kilograms) per hector. (Alves, 1998) Since the average farmer in Nepal has point nine six hectors (Adhikary, 2004) it would cost them six hundred and twenty Nepalese rupees per year to use Bacillus Thuringiensis var. San Diego.