Elaboración de Compost a partir de Cascarilla de Cacao

Abstract

The elaboration of compost from cocoa husks was carried out looking for a biotechnological process to reduce the waste of cocoa husks produced by the chocolate industry, which reaches 12%; this took place in Molinos OALSA, located in the Ambato canton, province of Tungurahua. This was composted by solid fermentation in different concentrations and with efficient microorganisms, forming layers of 1.00 m2 and applying a layer of corn cane, a layer of weeds, a layer of animal manure, and a layer of husk; repeating the layers in the same order; then it was moistened with a dilution of efficient microorganisms. Once the compost piles were formed, the temperature was determined using a thermometer and the humidity by means of a hygrometer in each pile. The piles were turned every fifteen days. The compost obtained was a black granulated material, homogeneous in appearance and with a pleasant cocoa odor. The bromatological analysis determined that at a husk concentration of 75 and 100% the values were: pH of 8.65%; protein of 14.42%; fiber of 6.27%; these being the closest to the standards. To check germination, radishes were cultivated, obtaining an 80% birth rate, an average weight of 12 g, a fleshy texture, and a high percentage of flavonoids due to the bright red color of the radishes with 50% cocoa husk compost. It is concluded that the compost with 75% cocoa husk has the best properties for its application in the radish crop. It is recommended to apply the cocoa husk-based compost to the cultivation of fruit and cocoa plants because it can improve their flavor and aroma characteristics.