Aprovechamiento comunitario de los residuos sólidos orgánicos para la obtención de compost en el caserío Andignato del cantón Cevallos, provincia de Tungurahua

Abstract

This research was carried out at Andignato hamlet in Cevallos town, which is located in Tungurahua province. Its objective was the use of organic household waste to obtain compost. Information was gathered to determine the current situation of solid waste management. A characterization study was carried out to determine the per capita production of each person. The compost was made using the Takakura method, which is based on the use of two solutions: a salty solution containing vegetable waste, fruit peels, water and salt; and a sweet solution containing yogurt, yeast, whey, water, and sugar. These two solutions were left to stand for 7 days to ferment and allow the microorganisms to develop. To elaborate the compost fermentation process, rice husks, shavings, and bovine manure were used with a C/N ratio of 30. The fermented solutions were placed in the compost, achieving a humidity of 40% to 60%, leaving it to rest for 5 days. This created a layer of mold (microorganisms), and the organic residues were added. During the process, parameters such as temperature, pH, humidity, aeration and electrical conductivity were controlled. Finally, at the end of the process, a 500 g sample was taken to determine the quality of the compost through physical, chemical and biological analysis. It was concluded that the sample analyzed in a certified laboratory gave as a result that the compost is class B, which is within the permissible range that complies with the established requirements. It is recommended to continue standardizing the Takakura method to further improve the quality of the compost and thus increase the nutrient supply.