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Bokashi Composting: Performance Monitoring

Explore Bokashi composting methodology, results, and nutrient analysis. Discuss the benefits for decentralized waste treatment and future prospects for households, commercial, and community use. Contact experts for more information.

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Bokashi Composting: Performance Monitoring

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  1. Dr Sean Barnes – Aurecon NZNeville Burt – Bokashi NZ Bokashi Composting:Performance Monitoring Presentation to WasteMINZ Conference 16 October 2009

  2. Summary of Presentation • Introduction and Research Drivers • The Bokashi Process • Our Methodology • Results and Discussion • Conclusions • Where to From Here?

  3. Introduction and Drivers

  4. What is Bokashi?

  5. Bokashi Composting + =

  6. Decentralised Waste Treatment HOUSEHOLDS: COMMERCIAL: ON-SITE USE COMMUNITY GARDENS PARKS/RESERVES AGRICULTURE

  7. The New Bigger Bokashi Bins

  8. Analysis • Key Nutrients • Carbon • Composition What Did We Monitor? SOLIDS + COMPOST-ZING LIQUID BURIAL IN GARDEN/MEDIA

  9. The Trials 5 WEEKS TRIAL 1 TRIAL 2

  10. What Happened? TRIAL 1

  11. Composition of Juice • Varied between trials and over time • Low pH – around 4 to 4.5 • High COD (soluble) – 83,000 to 160,000mg/L • Nitrogen (ammonia) – 2,000mg/L + • Phosphorus(organic) – 1,400mg/L & 360mg/L + • Potassium – 2,600mg/L + • Trends FERM 1 FERM 2

  12. COD Generation

  13. The Fermentation • Trial 1 had higher nutrient and COD levels • High juice content from predominantly vegetable waste in Trial 2 • Differences based on feed material • Juice production = waste volume reduction • Lactic acid production assumed Liquid fertiliser (after pH adjustment)

  14. EM Microbes • Lactic Acid Bacteria • Photosynthetic Bacteria • Yeasts • Actinomycetes • Pathogens • Faecal Coliforms • Clostridium sp. • Staphylococcus sp. • Salmonella sp. • Listeria sp. Fermentation Microbes Solid Polymeric Material Macromolecules (e.g. Starch) Monomers (e.g. Glucose) Fermentation Products (e.g. Lactic Acid)

  15. Microbial Parameters (Liquid) • High numbers of microbes (aerobic/anaerobic) • Faecal Coliforms and Escherichia coli present in first sample of Trial 1 only NO BAD GUYS! • Below Detection Limits Enterobacteriaceae, Staphylococcus aureus, Clostridium perfringens, Listeria monocytogenes, Salmonella sp.

  16. Analysis • Key Nutrients • Carbon • Composition What Did We Monitor? SOLIDS + COMPOST-ZING LIQUID BURIAL IN GARDEN/MEDIA

  17. Fermented Food Waste 5 Weeks Composting Dry basis: N 2.4%0.9% P 0.2%0.1% K 0.4%0.5% C 30% (Lit) Trial 1 @ 0 Weeks

  18. Post-Burial Analysis (0 to 8 Weeks) Org Matter: Trial 1: 38.6% to 46.2% Trial 2: 6.1% to 8.5% C Trial 1: 22.4% to 26.8% Trial 2: 3.5% to 4.9% N Trial 1: 1.2% to 1.7% Trial 2: 0.4% to 0.5% P Trial 1: 0.2% to 0.4% Trial 2: 0.2% slight increase K Trial 1: 0.5% to 0.7% Trial 2: 0.2% to 0.3% Trial 1 @ 4 Weeks

  19. Conclusions • Common food pathogens absent in juice samples after fermentation • No discernable odour • High N, P and K content in juice + low pH • Solid material breaks down rapidly in soil or compost pile • Further targeted testing of COD composition and microbes on commercial systems.

  20. Decentralised Waste Treatment HOUSEHOLDS: COMMERCIAL: ON-SITE USE COMMUNITY GARDENS PARKS/RESERVES AGRICULTURE

  21. Where To From Here? Waiheke Island – Mudbrick Vineyard, Te Whau Brasserie, Lure Vineyard, Café Get Stuffed Hamilton (Back to Earth Programme) Hanmer Springs (Business Association) Waitakere City (Project Circle)

  22. Standards To Be Met • Resource Consent Requirements • Work with Regional Councils • BioGro Certification NZ – NZBPCC • Standards

  23. The Future: Microsheds/Transition Towns

  24. Questions + Contact Details Neville Burt – info@bokashi.co.nz Sean Barnes – BarnesSP@ap.aurecongroup.com

  25. The Juice (Liquid Product)

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