WATER-SOLUBLE CALCIUM (WCA)
- Sherri Miller
- Sep 10
- 5 min read
WATER-SOLUBLE CALCIUM (WCA)
Source Material Eggshells or Oyster Shells
Solvent Brown Rice Vinegar (BRV) or Banana Vinegar (BV)
UNDERSTANDING CALCIUM
Characteristics Of Calcium
1. Contributes to better utilization of carbohydrates and protein. It is the major component in forming cell membranes and enables smooth cell division. Calcium is essential for maintaining cell wall strength, regulating membrane function, and facilitating signaling.
2. Functions to remove harmful substances in body tissue by binding with organic acids.
3. Prevents crops from overgrowing.
4. Makes fruits firm and prolongs the storage period.
5. Promotes absorption of phosphoric acid and is responsible for nutrient accumulation in the crop.
6. Plays a very important role in maintaining the health of the plant.
7. Functions to carry and accumulate nutrients (e.g., carbohydrate), which are temporarily stored in branches or leaves, to the final storage organ (e.g., ovary) through physiological activity.
Symptoms Of Calcium Deficiency
1. Underdeveloped roots and feeble root hairs: This is because the normal protoplasm of the cell is not formed due to calcium deficiency.
2. The leaves discolor to a brownish color and then dry out.
3. Appearance of empty bean pods.
4. Poor ripening of the fruit and vegetable, excessive moisture and organic acid, lack of sugar content, softening of the fruit flesh, and insufficient fragrance.
5. Leafy vegetables contract Rhizoctonia disease and the poor heading phenomenon.
6. Root vegetables become pithy and hollow, lack of sugar content and fragrance, and last a short time in storage.
7. Both rice plants and barley plants suffer from problems such as excessive moisture, low accumulation of starch, lack of luster and fragrance, and low resistance to insects and disease.
Symptoms Of Calcium Excess
1. Nutrient imbalances (the main issue):
In the world of nutrients, calcium is a bit of a bully. It commonly interferes with and displaces other minerals.
Suppresses uptake of magnesium → leads to interveinal chlorosis on older leaves (looks like Mg deficiency).
Suppresses uptake of potassium → leads to weak stems, poor fruit fill, leaf edge scorching (looks like K deficiency).
It can also interfere with phosphorus uptake.
2. Leaf symptoms:
Rarely direct, but sometimes necrotic spotting or chlorosis from induced deficiencies.
3. Soil effects:
High Ca soils (especially with added lime) can become alkaline → ties up iron, zinc, manganese, boron → producing chlorosis and poor growth.
Structure may become too rigid, reducing the availability of other nutrients.
4. Plant growth effects:
Plant growth is stunted if it is severe.
Fruit quality is poor due to nutrient imbalances. For example, blossom end rot doesn’t come directly from excess Ca, but excess Ca can block K, reducing fruit fill.
Excess Calcium Summary: Excess calcium rarely causes its own unique leaf pattern. Instead, it appears as deficiencies of other nutrients (Mg, K, P, Fe, Zn, etc.) and can cause soils to become overly alkaline.
NUTRITIVE STAGES TO USE IN FORMULAS
Water-Soluble Calcium (WCa) is added to formulas for fruit set and fruit ripening at a ratio of 1:1000.
HOW TO MAKE WCa
Tools: Clay jar, cedar bucket, glass jar, or PE container, and a breathable cover (such as muslin) and string or band to secure cover.
Materials: Eggshells or oyster shells and Fermented Brown Rice Vinegar (BRV) or Fermented Banana Vinegar (BV).
Calcium Carbonate is the main component of eggshells and oyster shells. When Calcium Carbonate interacts with an acid, it produces carbon dioxide (CO2).
Acetic Acid, the major component of vinegar, is a weak acid, so it reacts very slowly and emits an imperceptible amount of CO2. With this process, we are leaching the calcium carbonate into the vinegar and producing a form of calcium that is water-soluble and is easily absorbed by plants.
Environmental Conditions: This process is optimum in the temperature range of 23-25⁰C (73-77⁰F). It should be kept away from heat and direct sunlight. A stable environment with little change is ideal.
Methods:
1. Eggshells should have both inner and outer membranes removed. They can be difficult to remove. Try not to smash them. The shells should be in relatively large pieces. Tiny pieces make it harder to remove the membranes. The larger size will still dissolve into the BRV.
If the membranes are not fully removed, the product will turn rotten and be unusable. With membranes removed, the product will be clear and can be stored for several years.
2. Roast them in a frying pan over low heat. The roasting process is necessary to burn out the membranes. All organic matter must be removed from the shells. The calcium will remain because it is an inorganic substance.
3. Lightly roast shells to a brighter color than original (light brown for white shells). The shells will become very lightweight. This process takes about 30-40 minutes, depending on the eggshells and the season.
If using oyster shells, ensure there is no organic matter attached. The muscle can be removed by roasting or by breaking the shell and omitting the piece where the muscle attaches.
4. Fill the BRV into the container first and then add the eggshells. Use a ratio of 1 part shells to 10 parts BRV. The eggshells will move up and down, continuously emitting bubbles (CO2) as the calcium carbonate leaches into the vinegar.
5. The process is completed when there is no more movement of eggshells and no more formation of bubbles. This takes about seven days.
Eggshells that still have calcium carbonate may still have calcium and may sink and remain at the bottom. This happens because the vinegar has been saturated, meaning it cannot dissolve any more calcium carbonate. These shells can be reused by adding them to a fresh jar of BRV.
HOW TO USE
1. Use after diluting with water. The basic dilution ratio is 1:1000.
2. Several WCa completed separately may be mixed together and is considered to be beneficial.
3. WCa is very effective in the cross-over period when the growth of crop changes from vegetative to reproductive growth.
4. Spray WCa on the leaves several times after the fruit have become large to some degree. Spraying WCa prevents overgrowing and yields solid fruits.
5. WCa leads nutrients to be accumulated in flower buds and fruits. As a result, the flower buds become strong, can prepare for high yields the following year, and harvest solid and substantial fruits that year as well.
6. WCa has an effect of improving the taste and fragrance of the fruit when it is used with Water-soluble Calcium Phosphate (WCaP), Oriental Herbal Nutrient (OHN), Fermented Plant Juice (FPJ) of false acacia flower (black locust, Robinia pseudoacacia), and Seawater.
7. Use WCa when the weather is not favorable.
8. Use WCa when the plants overgrow.
9. Use WCa when the initial growth of the crop is poor.
10. Use WCa when the leaves discolor and lack luster.
11. Use WCa when the flower buds have poor differentiation.
12. Use WCa when the flower or fruit drop is severe.
13. Use WCa when the fruit enlargement is slow.
14. Use WCa when the sugar content decreases.
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