Composting coffee wastes
COMPOSTING IS a method of accelerating the natural process of decomposition of organic residues or wastes, under controlled conditions into useful agriculture produces.
Microorganisms like fungi and bacteria bring about the decomposition. An efficient method of composting ensures minimum loss of nutrients, using organic materials during composting.
Controlling factors
Controlling factors are temperature, moisture, air and nature of the organic materials. The end product is called compost.
In coffee plantations, various bio-degradable farm wasteslike shade tree loppings, weed biomass and coffee processing wasteslike coffee pulp and cherry husk are available.
For every tonne of clean coffee processed, two/three tonnes of fruit skin and cherry husk are produced as wastes.
Different methods of composting like aerobic (heap method), anaerobic (pit method) and vermicomposting can be followed. The aerobic method is simple and efficient for composting of organic materials .
It is better to compost under shade to prevent drying and to preserve moisture. Avoid low-lying areas prone to water logging.
Precautionary measures
If the moisture content of the coffee pulp is high, it should be allowed to dry for speedy composting.
Dry, woody materials like parchment husk and tree bark should be made moist before being added to the heap.
The compost heap needs to be made up layer by layer by spreading different raw materials. First at the bottom lay a base-layer using old branches or fibrous material like coconut shells for providing aeration and to prevent water logging. Over this base, spread farm wastes, weed biomass and animal wastes in alternative layers.
Sprinkle cow dung slurry or biogas slurry between each layer to hasten composting process. Well-fermented curds can also be used as a substitute for cow dung slurry.
Addition of small quantities of urea/super phosphate on each layer of farm wastes enriches it and hastens the process.
Ventilation holes should be made in the heap by pushing pointed wooden poles vertically into the heap about one meter apart. The heap can be covered with a layer of soil and straw. After five days the holes should be plastered to minimise the loss of heat and moisture.
Turning the compost heap is essential it to expose it to heat in order to kill germs, weed seeds, insects and speed up the decomposition rate. It also improves aeration.
The first turning should be done 2-3 weeks after heaping. Depending upon the temperature and kind of residues, turning is done 2-3 times at an interval of three weeks after first tuning. Sprinkle water regularly to maintain optimum moisture. In three months time the compost becomes ready for use. In colder or dryer conditions it takes six months to mature.
In coffee, it advisable to apply 2-3 kg/plant twice a year before and after the monsoon for obtaining benefits of organic nutrition.
D. Karthikeyan
& Stephen D. Samuel
Regional Coffee
Research Station
Coffee Board, Thandigudi, Tamil Nadu
Printer friendly
page
Send this article to Friends by
E-Mail
Sci Tech
