Download 2.4 Neville Burt - Sean Barnes

Bokashi Composting:
Performance Monitoring
Dr Sean Barnes – Aurecon NZ
Neville Burt – Bokashi NZ
Presentation to WasteMINZ
Conference
16 October 2009
Summary of Presentation
• Introduction and Research Drivers
• The Bokashi Process
• Our Methodology
• Results and Discussion
• Conclusions
• Where to From Here?
Introduction and Drivers
What is Bokashi?
Bokashi Composting
+
=
Decentralised Waste Treatment
HOUSEHOLDS:
COMMERCIAL:
ON-SITE USE
COMMUNITY GARDENS
PARKS/RESERVES
AGRICULTURE
The New Bigger Bokashi Bins
What Did We Monitor?
SOLIDS + COMPOST-ZING
LIQUID
Analysis
• Key Nutrients
• Carbon
• Composition
BURIAL IN GARDEN/MEDIA
5 WEEKS
The Trials
TRIAL 1
TRIAL 2
What Happened?
TRIAL 1
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
Cumulative soluble COD generated (g O2)
COD Generation
500
450
400
350
300
250
200
150
100
50
0
0
5
10
15
20
25
Time (days)
Ferm2
Ferm1
30
35
40
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)
Fermentation Microbes
EM Microbes
• Lactic Acid Bacteria
Solid Polymeric
Material
Macromolecules (e.g. Starch)
Monomers (e.g. Glucose)
• Photosynthetic Bacteria
• Yeasts
• Actinomycetes
Pathogens
• Faecal Coliforms
Fermentation Products
(e.g. Lactic Acid)
• Clostridium sp.
• Staphylococcus sp.
• Salmonella sp.
• Listeria sp.
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.
What Did We Monitor?
SOLIDS + COMPOST-ZING
LIQUID
Analysis
• Key Nutrients
• Carbon
• Composition
BURIAL IN GARDEN/MEDIA
Fermented Food Waste
5 Weeks Composting
Dry basis:
N
2.4%
0.9%
P
0.2%
0.1%
K
0.4%
0.5%
Trial 1 @ 0 Weeks
C
30% (Lit)
Post-Burial Analysis (0 to 8 Weeks)
Trial 1 @ 4 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%
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.
Decentralised Waste Treatment
HOUSEHOLDS:
COMMERCIAL:
ON-SITE USE
COMMUNITY GARDENS
PARKS/RESERVES
AGRICULTURE
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)
Standards To Be Met
• Resource Consent Requirements
• Work with Regional Councils
• BioGro Certification NZ – NZBPCC
• Standards
The Future: Microsheds/Transition Towns
Questions + Contact Details
Neville Burt – [email protected]
Sean Barnes – [email protected]
The Juice (Liquid Product)
Cumulative Juice Volume (mL)
6000
5000
4000
3000
2000
1000
0
0
5
10
15
20
25
Time (days)
Ferm 1
Ferm 2
30
35
40