1. How to success the compost center J-POWER Group JPec Co., Ltd Wakamatsu Environment Research Institute Research Institute

2. 2 Key Elements of Composting Fermentative microorganism Water content adjustment Aerobic fermentation (using oxygen) Basic Theory of Takakura Compost

3. 3 Various Microorganisms involved in composting One kind of microbe alone cannot complete composting. Priority type changes according to the stage of composting. Bacteria, mould fungi, actinomycetes and basidiomycetes are necessary. It is better to use as many types as possible within the same category of bacteria (fungi) to ensure diversity. Basic Theory of Takakura Compost

4. 4 Composting and transition of microorganisms 1 st stage 2 nd stage 3 rd stage Sugar, protein and amino acids degradation stage Fiber (cellulose/ hemicellulose) degradation stage Lignin degradation stage Mould fungi/ bacteria Actinomycete/ bacteria Basidiomycete/ bacteria Time Temperature Source: How to Make and Use Compost, FUJIWARA Shunrokuro, Rural Culture Association Japan Basic Theory of Takakura Compost

5. Indonesia ・・・ tempeh, tape, yogurt Source: How to Make and Use Compost, FUJIWARA Shunrokuro, Rural Culture Association Japan 1 st stage2 nd stage 3 rd stage Actinomycete/ bacteria Basidiomycete/ bacteria Time Temperature Bacteria/ mould fungi Easily decomposable organic matter degradation stage Cellulose/ hemicellulose degradation stage Lignin degradation stage Fermented foods Leaf soilMushrooms Composting and transition of microorganisms Basic Theory of Takakura Compost

6. 6 1st Stage of Composting (Fermentation) Metabolic utilization of a wide variety of microorganisms is possible for easily decomposable organic matter. Add fermented foods such as yeast and lactic acid bacteria to massively propagate safe mould fungi and bacteria. ◎ It is important to swiftly decompose easily decomposable organic matters using useful microorganisms. Strategy → which also preserve the compost from decay Basic Theory of Takakura Compost

7. Gather many fermented foods of a wide variety

8. 8 Second Stage of Composting (Fermentation) Add actinomycetes (living in leaf soil) suitable for the breakdown of cellulose and hemicellulose. You can make leaf soil yourself though it takes time. ◎ Most organic matters of vegetable origin are fibrous cellulose, hemicellulose, lignin Strategy Basic Theory of Takakura Compost

9. Collect leaf soil at as many places as possible.

10. 10 Third Stage of Composting (Fermentation) Add basidiomycetes (mushrooms) suitable for the breakdown of lignin. ◎ Lignin takes the longest time to break down in organic matters such as vegetable. Strategy Basic Theory of Takakura Compost

11. Gather a wide variety of mushrooms

12. 12 Gather Fermentative Microorganisms in Local Area Microorganisms involved in fermentation of foods are effective. If fermented foods are not available, half-broken-down leaves (leaf soil) are effective. →Furthermore, you can gather bacteria and spores of mould fungi, actinomycetes and basidiomycetes at the same time. Microorganisms useful for composting are attached to the surfaces of fruits and vegetables. → Gather them using saltwater applying the method of asazuke (vegetables lightly preserved in salt). While salt suppresses the proliferation of germs that cause decay, gather your intended lactic acid bacteria and yeast fungi. Basic Theory of Takakura Compost

13. Fresh Vegetable skin Leafy vegetable Fruit skin

14. 14 Effects Expected from Fermentative Microorganisms Locally gathered microorganisms are not only effective for composting, but also: They interact well with the local soil. Microorganisms in fermented foods produce hormonal-like substances and vitamins that may facilitate plant growth. Certain kinds of actinomycetes produce antibiotics, which may create a disease-resistant soil environment. Basic Theory of Takakura Compost

15. 15 Cultivation of Fermentative microorganism-1 （ sweet sugar water ） Fermented foods Sugar water Container (about 20 liters) Ingredient A Brown sugar: about 50 grams Tap water: about 15 liters Mix Ingredient B Fermented food Yogurt, miso paste, moromi (unrefined sake), sake lees, natto, yeast, etc. Shake well after sealing the opening with a plastic bag. Basic Theory of Takakura Compost

16. 16 Cultivation of Fermentative microorganism-2 （ saltwater like soup ） Vegetable/fruits Salt water Container (about 20 liters) Ingredient A Salt: about 15 grams Tap water: about 4 liters Ingredient B Leafy vegetables, vegetable/fruit skins Eggplant, cucumber, Chinese cabbage, lettuce, grape, papaya, pumpkin, etc. Mix Shake well Always use fruit skin to facilitate fermentation. Basic Theory of Takakura Compost

17. 17 Cultivation of Fermentative Microorganism-3 Base material (provides nutrition and medium) For example Rice bran : rice husk = 1:1 ～ 5 Rice bran : rice husk : wood waste = 1:1:1 Rice bran : fallen leaves = １： 1 ～ 5 If leaf soil is available ↓ Mix water and leaf soil ↓ Mix with base material Fermentation liquid Basic Theory of Takakura Compost

18. 18 Optimal Water Level for Composting Appropriate water content is 40 ～ 60%. Too little water slows the activities of fermentative microorganisms. Too much water creates an anaerobic condition leading to decay. Mix fermentation liquid and water and adjust the water content of the mixture in the range of 40 to 60% (If you take a handful of the mixture and squeeze it, it forms a ball but you do not actually have water running out between your fingers) Failure (too much water) Failure (too little water) Success Basic Theory of Takakura Compost

19. Compost Center Method ① Accepting organic waste ② Mixing dry fermentation bed and organic waste (1 ： 1) ③ Primary fermentation in baskets (1 to 2 days; may be skipped) ④ Crushing ⑤ Heaped fermentation (about 10 days) ⑥ Finished (Product or Return compost)

20. ① Accepting organic waste

21. ② Mixing dry fermentation bed and organic waste (1 ： 1)

22. ② -2 Mixture in baskets

23. ③ Primary fermentation in baskets (1 to 2 days; may be skipped)

24. ③ -2 Primary fermentation in baskets (1 to 2 days; may be skipped)

25. ④ Crushing

26. ④ -2 Crushing

27. ⑤ Heaped fermentation (about 10 days)

28. ⑤ -2 Heaped fermentation (about 10 days)

29. ⑥ Mixture 1time/1 ～ 2days

30. ⑦ Finished (Product or Return compost)

31. ⑦ -2 Finished (Product or Return compost)

32. Compost Center Method -2 ① Two mountains of fermentation bed ② We can put garbage into only one mountain every day ③ Mixture every time ④ After 3weeks we can put garbage into another mountain ⑤ After 3weeks ⑥ Finished (Product or Return compost) №1 №2 №1 №1 Mature №2 Use №1 Product or Return compost №2 Mature

33. ① Two mountains of fermentation bed №1 fermentation bed№2 fermentation bed

34. ② We can put garbage into only one mountain every day for 3 weeks №1 fermentation bed

35. ③ Mixture every time №1 fermentation bed We will use for 3 weeks Fermentation bed ： Organic waste = 1m 3 ： 30kg

36. Fermentation bed Mature and Use №1 fermentation bed Mature for 3 weeks №2 fermentation bed We will use for 3 weeks

37. Fermentation bed Product or Return compost and Mature №1 fermentation bed Product or Return compost №2 fermentation bed Mature for 3 weeks

38. We can use Return compost for the fermentation bed №1 return compost is reused as a fermentation bed Please repeat these