How to success the compost center JPOWER Group

How to success the compost center J-POWER Group JPec Co. , Ltd Wakamatsu Environment Research Institute

Key Elements of Composting Basic Theory of Takakura Compost n Fermentative n Water microorganism content adjustment n Aerobic oxygen) fermentation (using 2

Various Microorganisms involved in composting Basic Theory of Takakura Compost n One kind of microbe alone cannot complete composting. n Priority type changes according to the stage of composting. n Bacteria, mould fungi, actinomycetes and basidiomycetes are necessary. n It is better to use as many types as possible within the same category of bacteria (fungi) to ensure diversity. 3

Composting and transition of microorganisms Temperature Basic Theory of Takakura Compost Mould fungi/ bacteria Actinomycete/ bacteria Basidiomycete/ bacteria Sugar, protein and amino acids degradation stage Fiber (cellulose/ hemicellulose) degradation stage Lignin degradation stage 1 st stage 2 nd stage 3 rd stage Time 4 Source: How to Make and Use Compost, FUJIWARA Shunrokuro, Rural Culture Association Japan

Composting and transition of microorganisms Basic Theory of Takakura Compost Easily decomposable organic matter degradation stage Fermented foods Bacteria/ mould fungi 1 st stage Cellulose/ hemicellulose degradation stage Lignin degradation stage Leaf soil Mushrooms Basidiomycete/ bacteria Actinomycete/ bacteria 3 rd stage 2 nd stage Time Source: How to Make and Use Compost, FUJIWARA Shunrokuro, Rural Culture Association Japan Indonesia ・・・tempeh, tape, yogurt

1 st Stage of Composting (Fermentation) Basic Theory of Takakura Compost Metabolic utilization of a wide variety of microorganisms is possible for easily decomposable organic matter. ◎It is important to swiftly decompose easily decomposable organic matters using useful microorganisms. Strategy Add fermented foods such as yeast and lactic acid bacteria to massively propagate safe mould fungi and bacteria. →which also preserve the compost from decay 6

Gather many fermented foods of a wide variety

Second Stage of Composting (Fermentation) Basic Theory of Takakura Compost ◎Most organic matters of vegetable origin are fibrous cellulose, hemicellulose, lignin Strategy Add actinomycetes (living in leaf soil) suitable for the breakdown of cellulose and hemicellulose. You can make leaf soil yourself though it takes time. 8

Collect leaf soil at as many places as possible.

Third Stage of Composting (Fermentation) Basic Theory of Takakura Compost ◎Lignin takes the longest time to break down in organic matters such as vegetable. Strategy Add basidiomycetes (mushrooms) suitable for the breakdown of lignin. 10

Gather a wide variety of mushrooms

Gather Fermentative Microorganisms in Local Area Basic Theory of Takakura Compost n Microorganisms involved in fermentation of foods are effective. n If fermented foods are not available, half-broken-down leaves (leaf soil) are effective. →Furthermore, you can gather bacteria and spores of mould fungi, actinomycetes and basidiomycetes at the same time. n Microorganisms useful for composting are attached to the surfaces of fruits and vegetables. → Gather them using saltwater applying the method of asazuke (vegetables lightly preserved in salt). While salt suppresses the proliferation of germs that cause decay, gather your intended lactic acid bacteria and yeast fungi. 12

Fresh Vegetable skin Leafy vegetable Fruit skin

Effects Expected from Fermentative Microorganisms Basic Theory of Takakura Compost Locally gathered microorganisms are not only effective for composting, but also: n They interact well with the local soil. n Microorganisms in fermented foods produce hormonal-like substances and vitamins that may facilitate plant growth. n Certain kinds of actinomycetes produce antibiotics, which may create a disease-resistant soil 14 environment.

Cultivation of Fermentative microorganism-1（sweet sugar water） Basic Theory of Takakura Compost Fermented foods Sugar water Ingredient A Brown sugar: about 50 grams Tap water: about 15 liters Container (about 20 liters) Mix Ingredient B Fermented food Yogurt, miso paste, moromi (unrefined sake), sake lees, natto, yeast, etc. Mix Shake well after sealing the opening with a plastic bag. 15

Cultivation of Fermentative microorganism-2（saltwater like soup） Basic Theory of Takakura Compost Vegetable/fruits Salt water Ingredient A Salt: about 15 grams Container (about 20 liters) Tap water: about 4 liters Mix Ingredient B Leafy vegetables, vegetable/fruit skins Eggplant, cucumber, Chinese cabbage, lettuce, grape, papaya, pumpkin, etc. Mix Shake well Always use fruit skin to facilitate fermentation. 16

Cultivation of Fermentative Basic Theory of Takakura Compost Microorganism-3 Fermentation liquid If leaf soil is available ↓ Mix water and leaf soil ↓ Mix with base material Base material (provides nutrition and medium) For example Rice bran : rice husk = 1: 1～ 5 Rice bran : rice husk : wood waste = 1: 1: 1 17 Rice bran : fallen leaves =１： 1～ 5

Optimal Water Level for Composting Basic Theory of Takakura Compost Appropriate water content is 40～ 60%. n n Too little water slows the activities of fermentative microorganisms. Too much water creates an anaerobic condition leading to decay. Mix fermentation liquid and water and adjust the water content of the mixture in the range of 40 to 60% (If you take a handful of the mixture and squeeze it, it forms a ball but you do not actually have water running out between your fingers) Failure (too much water) Failure (too little water) Success 18

Compost Center Method ① Accepting organic waste ④ Crushing ② Mixing dry fermentation ③ Primary fermentation in bed and organic waste (1： 1) baskets (1 to 2 days; may be skipped) ⑤ Heaped fermentation (about 10 days) ⑥ Finished (Product or Return compost)

① Accepting organic waste

② Mixing dry fermentation bed and organic waste (1： 1)

②-2 Mixture in baskets

③ Primary fermentation in baskets (1 to 2 days; may be skipped)

③-2 Primary fermentation in baskets (1 to 2 days; may be skipped)

④ Crushing

④-2 Crushing

⑤ Heaped fermentation (about 10 days)

⑤-2 Heaped fermentation (about 10 days)

⑥ Mixture 1 time/1～ 2 days

⑦ Finished (Product or Return compost)

⑦-2 Finished (Product or Return compost)

Compost Center Method-2 № 1 № 2 ① Two mountains of fermentation bed ② We can put garbage into only one mountain every day № 1 Mature № 2 Use ④ After 3 weeks we can put garbage into another mountain ③ Mixture every time № 1 Product or Return compost № 2 Mature ⑤ After 3 weeks ⑥Finished (Product or Return compost)

① Two mountains of fermentation bed № 1 fermentation bed № 2 fermentation bed

② We can put garbage into only one mountain every day for 3 weeks № 1 fermentation bed

③ Mixture every time № 1 fermentation bed We will use for 3 weeks Fermentation bed：Organic waste = 1 m 3 ： 30 kg

Fermentation bed Mature and Use № 1 fermentation bed Mature for 3 weeks № 2 fermentation bed We will use for 3 weeks

Fermentation bed Product or Return compost and Mature № 1 fermentation bed Product or Return compost № 2 fermentation bed Mature for 3 weeks

We can use Return compost for the fermentation bed № 1 return compost is reused as a fermentation bed Please repeat these