NOVELTY - Biofertilizer is produced by pretreating bagasse and cassava residue through microwave sterilization for 1.5-2.5 minutes; adding the sterilized mixed residue in a mixing tank, then adding industrial urea phosphate waste liquor containing nutrient element including nitrogen and phosphorus; adding strain including 4-6% Trichoderma seed liquid, 4-7% brown spherical Azotobacter liquid, and 3-4% phosphate solubilizing Bacillus into the mixing tank; adding purified water; stacking the material high for fermentation for 10-15 days; and drying the fermented material.    USE - Method for producing biofertilizer (claimed).    ADVANTAGE - The method can solve environmental pollution problems caused by the industrial waste residues and the industrial waste liquor, by converting the waste into valuable material with simple steps and safe and easy operation.    DETAILED DESCRIPTION - Production of biofertilizer comprises: (A) crushing bagasse from a sugar factory and cassava residue from a gourmet powder factory (both having moisture content of 10-15%) into 20-30 meshes, mixing bagasse with cassava residue at ratio of 3-3.5:1; (B) delivering mixed residue into a microwave oven, and emitting microwave energy at frequency of 2450 MHZ to vibrate water molecules in the mixed residue; (C) processing microwave sterilization for 1.5-2.5 minutes; adding the sterilized mixed residue in a mixing tank, starting agitator of the mixing tank at normal temperature and normal pressure, and then adding industrial urea phosphate waste liquor (1.5-3.5%), where the liquor contains nutrient element including nitrogen and phosphorus and has urea phosphate content of 2.5-5%; (D) adding strain including 4-6% Trichoderma seed liquid, 4-7% brown spherical Azotobacter liquid, and 3-4% phosphate solubilizing Bacillus into the mixing tank; (E) adding purified water until the moisture of the total material is 35-38%; (F) stacking the material 2-3 m high for fermentation for 10-15 days, and turning 1-3 times when the temperature is higher than 65 degrees C; and (G) drying the fermented material and controlling the drying temperature at lower than 102 degrees C.