ORGANIC FARMING COURSE AGRO-ECONOMY
7 0 COMPOST – 7.5 - THE
PROCESS OF COMPOSTING – HOW WASTES BECOME HUMUS
Composting is
the process of transforming organic materials of plant or animal origin into
humus in heaps or pits. Compared with uncontrolled decomposition of organic
material, decomposition in the composting process occurs at a faster rate,
reaches higher temperatures and results in a product of higher quality.
Within the
process of composting, three main phases can be distinguished: the heating
phase, the cooling phase and the maturing phase. However, these phases cannot
be clearly separated from one another
1. THE HEATING PHASE:
•
Within
3 days of setting up the compost heap, the temperature in the heap rises to 60
to 70 °C and usually stays at this level for 2–3 weeks. Most of the
decomposition occurs during the heating phase.
•
In
this phase, it is mainly bacteria which are active. The high temperature is a
result of energy released during conversion of easily decomposable material by
the bacteria. The warm temperature is a typical and important part of the
composting process. The heat destroys diseases pests, weed roots
and seeds.
•
During
this first phase of the composting process, the bacteria have a very high
oxygen demand due to the rapid development of their population. High
temperatures in the heap signal that there is an adequate supply of oxygen for
the bacteria. If there is not enough air in the heap, bacterial development
will be hindered, and the compost will develop an unpleasant odour.
•
Humidity
is also essential to the composting process, as bacteria require humid conditions for their work.
The need for water is greatest during the heating phase because of high
biological activity and strong evaporation occurring during this phase. As the
heat increases, the pH of the compost heap rises (i.e. acidity decreases).
2. HE
COOLING PHASE:
•
Once
the material which is easily digested by the bacteria has been converted, the
temperature in the compost heap declines slowly and will remain at 25–45 °C.
•
With
the decline in temperature, fungi settle and start the decomposition of straw,
fibres and wooden material. As this decomposition process is slower, the
temperature of the heap does not rise.
•
As
the temperature drops, the pH of the composting material declines (i.e. acidity
increases).
3. THE MATURING PHASE:
•
During
the maturing phase nutrients are mineralised and humid acids and antibiotics
are built-up.
•
Red
compost worms and other soil organisms start to inhabit the heap during this
phase.
•
At
the end of this phase the compost has lost about half of its original volume,
has the colour of dark, fertile soil and is ready to use.
•
The
longer it is stored from now on, the more it loses its quality as a fertilizer,
while its capacity to improve soil structure increases.
•
In
the maturing phase, the compost needs much less water than in the heating phase.
TEXT
in the picture:
·
In
temperature the bacteria develop rapidly
·
Fungi
developed
·
Ground
animals begin habitation
·
Formation
of humid acids
KOZI YA KILIMO
HAI KILIMO-UCHUMI
7 0 MBOLEA – 7.5 - MCHAKATO WA MBOLEA – JINSI
TAKA ZINAVYOKUWA HUMUS
Kuweka mboji ni
mchakato wa kubadilisha malighafi ya asili ya mimea au wanyama kuwa mboji
kwenye lundo au mashimo. Ikilinganishwa na mtengano usiodhibitiwa wa nyenzo za
kikaboni, mtengano katika mchakato wa kutengeneza mboji hutokea kwa kasi zaidi,
hufikia joto la juu na husababisha bidhaa ya ubora wa juu.
Ndani ya
mchakato wa kutengeneza mbolea, awamu tatu kuu zinaweza kutofautishwa: awamu ya
joto, awamu ya baridi na awamu ya kukomaa. Walakini, awamu hizi haziwezi
kutenganishwa wazi kutoka kwa kila mmoja.
1. AWAMU YA
JOTO:
• Ndani ya siku
3 baada ya kuweka lundo la mboji, joto kwenye lundo hupanda hadi 60 hadi 70 °C
na kwa kawaida hukaa katika kiwango hiki kwa wiki 2-3. Wengi wa mtengano
hutokea wakati wa awamu ya joto.
• Katika awamu
hii, ni hasa bakteria ambao wanafanya kazi. Joto la juu ni matokeo ya nishati
iliyotolewa wakati wa ubadilishaji wa nyenzo zinazoweza kuoza kwa urahisi na
bakteria. Joto la joto ni
sehemu ya kawaida na muhimu ya mchakato wa kutengeneza mbolea. Joto huharibu
wadudu wa magonjwa, mizizi ya magugu na mbegu.
•
Wakati wa awamu hii ya kwanza ya mchakato wa kutengeneza mboji, bakteria wana
mahitaji ya juu sana ya oksijeni kutokana na ukuaji wa haraka wa idadi ya watu.
Joto la juu katika lundo huashiria kwamba kuna ugavi wa kutosha wa oksijeni kwa
bakteria. Ikiwa hakuna hewa ya kutosha kwenye lundo, maendeleo ya bakteria
yatazuiwa, na mbolea itakua harufu mbaya.
•
Unyevunyevu pia ni muhimu kwa mchakato wa kutengeneza mboji, kwani bakteria
huhitaji hali ya unyevunyevu kwa kazi yao. Uhitaji wa maji ni mkubwa zaidi
wakati wa awamu ya joto kwa sababu ya shughuli za juu za kibiolojia na uvukizi
mkubwa unaotokea wakati wa awamu hii. Joto linapoongezeka, pH ya lundo la mboji
hupanda (yaani asidi hupungua).
2.
AWAMU YA KUPOA:
•
Mara tu nyenzo ambayo inayeyushwa kwa urahisi na bakteria inapobadilishwa, joto
kwenye lundo la mboji hupungua polepole na kubaki 25–45 °C.
•
Kwa kushuka kwa joto, kuvu hutulia na kuanza kuoza kwa majani, nyuzi na nyenzo
za mbao. Kwa kuwa mchakato huu wa kuoza ni polepole, joto la lundo halipanda.
•
Joto linaposhuka, pH ya nyenzo za mboji hupungua (yaani asidi huongezeka).
•
3.
AWAMU YA KUPANDA:
•
Wakati wa awamu ya kukomaa, virutubisho huwa na madini na asidi yenye
unyevunyevu na viuavijasumu hujengeka.
•
Minyoo nyekundu ya mboji na viumbe vingine vya udongo huanza kukaa kwenye lundo
katika awamu hii.
•
Mwishoni mwa awamu hii mboji imepoteza karibu nusu ya ujazo wake wa awali, ina
rangi ya udongo mweusi, wenye rutuba na iko tayari kutumika.
•
Kadiri inavyohifadhiwa kuanzia sasa, ndivyo inavyozidi kupoteza ubora wake kama
mbolea, huku uwezo wake wa kuboresha muundo wa udongo ukiongezeka.
•
Katika awamu ya kukomaa, mboji huhitaji maji kidogo sana kuliko katika awamu ya
kupasha joto.
TEXT
kwenye picha:
•
Katika hali ya joto bakteria hukua haraka
•
Kuvu kumetokea
•
Wanyama wa ardhini huanza makazi
• Uundaji wa asidi ya unyevu
Copyright
by
ATLAS DEVELOPMENT S.A.R.L
Ronald
Hauck CEO (Don Ronaldo) don.ronaldo@gmx.de
KENYA KISUMU MILIMANI WhatsApp +254 769 396 680
Consultant
for business, organic farming, and general buildings.
