TO PRODUCE AN ENRICHED QUALITY OF COMPOST USING KITCHEN FOOD WASTE & ANALYSIS OF THE COMPONENTS.

Civil Engineering

Kitchen food waste management has become a serious problem in urban areas and the major portion is organic matter, almost 40-60% component of waste organic matter. Composting is the controlled conversion of degradable organic products and wastes into stable products with the aid of microorganisms. Composting is a long-used technology, though it has some shortcomings that have reduced its extensive usage and efficiency. The shortcomings include pathogen detection, low nutrient status, long duration of composting, long mineralization duration, and odor production. These challenges have publicized the use of chemical fertilizers produced through the Haber–Bosch process as an alternative to compost over time. Chemical fertilizers make nutrients readily available to plants, but their disadvantages outweigh their advantages, it is important to know the quality of compost to assess its toxicity. The use of compost for gardening purposes can be a sustainable option for waste disposal. To enhance the quality of compost different additives were added to compost. Samples have shown a decrease in the C: N ratio with a maturation period of 45 days. The results show that the quality of compost can improve by adding different additives

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