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Bokashi Composting: Performance Monitoring

Dr Sean Barnes – Aurecon NZ Neville Burt – Bokashi NZ. Bokashi Composting: Performance Monitoring. Presentation to WasteMINZ Conference 16 October 2009. Summary of Presentation. Introduction and Research Drivers The Bokashi Process Our Methodology Results and Discussion Conclusions

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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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