Marijuana Business Magazine - February 2018

Pakalolo Supply Co.’s co-founders – brothers Tyler Hollister, left, and Keenan Hollister. Photo by Robin Wood, courtesy of Pakalolo Supply Co. unique product in a way we wanted to do it.” Korean Natural Farming Rather than pay top dollar for name-brand nutrients, Pakalolo’s cultivators have studied the natural farming methods developed in the 1960s by a Korean man, Cho Han Kyu. Following Cho’s Korean Natural Farming methods, the Pakalolo team ferments its own nutrients using local organic produce, brown sugar and mason jars with breathable lids. It requires a monthly trip to a Fair- banks grocery cooperative, where culti- vators buy seasonal herbs and produce, including bananas, pineapples, mangos, papayas, spinach and kale. Cultivators chop and jar the produce with brown sugar to make fermented fruit juice. They also use healthy leaves from harvested cannabis plants and kale or spinach to make fermented plant juice. The fermentation process breaks down the produce’s nutrients and enzymes, and spoonfuls are added to the daily water supplies. The fermented plant juice and fermented fruit juice contain plant growth hormones and micronutrients that stimulate the growth of beneficial microorganisms and increases nutrients available in the soil. “Those are the building blocks for our plants,” Hollister said. “Everything we do, we do to treat the soil rather than the plant. Everything we put in to the soil is all-natural and healthy – good in, good out.” Besides saving money, another ben- efit of using Korean Natural Farming techniques has been higher terpene counts in Pakalolo’s cannabis, Hollister said – up to 7.75% terpenoids in a strain Specialty pre-rolls – like the Palms pre-rolls, pictured here – have been a popular menu item at Pakalolo Supply Co. Photo courtesy of Pakalolo Supply Co. 82 • Marijuana Business Magazine • February 2018

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