How to success the compost center

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

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

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

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

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

6. 1st 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

7. Gather many fermented foods of a wide variety

8. 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

9. Collect leaf soil at as many places as possible.

10. 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

11. Gather a wide variety of mushrooms

12. Gather Fermentative Microorganisms in Local Area Microorganisms involved in fermentation of foods are effective. 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. 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. Basic Theory of Takakura Compost 12

13. Fresh Vegetable skin Leafy vegetable Fruit skin

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

15. 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

16. Cultivation of Fermentative microorganism-2（saltwater like soup） Basic Theory of Takakura Compost Vegetable/fruits Salt water Ingredient A Salt: about 15 grams Tap water: about 4 liters Container (about 20 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

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

18. Optimal Water Level for Composting Appropriate water content is 40～60%. 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) Success Failure (too little water) Failure (too much water) Basic Theory of Takakura Compost 18

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

20. ① Accepting organic waste

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

22. ②-2 Mixture in baskets

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

24. ③-2 Primary fermentation in baskets (1 to 2 days; may be skipped)

25. ④ Crushing

26. ④-2 Crushing

27. ⑤ Heaped fermentation (about 10 days)

28. ⑤-2 Heaped fermentation (about 10 days)

29. ⑥ Mixture 1time/1～2days

30. ⑦ Finished(Product or Return compost)

31. ⑦-2 Finished(Product or Return compost)

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

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

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

35. ③ Mixture every time №1 fermentation bedWe will use for 3 weeks Fermentation bed：Organic waste= 1m3 ： 30kg

36. Fermentation bedMature and Use №1 fermentation bedMature for 3 weeks №2 fermentation bedWe will use for 3 weeks

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

38. We can useReturn compost for the fermentation bed №1 return compost is reused as a fermentation bed Please repeat these