MANAGEMENT OF URBAN KITCHEN WASTE BY AEROBIC DECOMPOSITION FOR SUSTAINABLE CROP PRODUCTION A Thesis By MAMUNUR RASHID

Abstract

A pilot scale experiment was carried out to minimize the problems of urban kitchen wastes (KW) as compost using different co-composting materials such as cow dung (CD) and poultry litter (PL). For this experiment, three square shaped bins were used with dimensions of 0.95 m long, 0.93 m wide and 0.83 m height (total volume of 0.733 m3 ). The study was carried out in the research field of the Department of Crop Physiology and Ecology, Hajee Mohammad Danesh Science and Technology University, Dinajpur, Bangladesh. To observe the composting process and assess the compost quality, some physicochemical parameters (temperature, moisture content, pH, electrical conductivity, organic matter, volatile solids, total solid, total organic carbon, total nitrogen, total phosphorus, potassium etc.) were measured at different phases of composting. The duration of composting period was 80-85 days. The final product had excellent physicochemical characteristics (C/N:14.10-33.56%, germination index, GI: 134.63-178.05 % at 50% concentration, TKN: 1.15-2.55%, OM: 40.46-45.65%). To obtain quality end product, kitchen waste should be used in higher ratio than the other materials ((2:1:1= KW: CD: PL). Moisture also played an important role in temperature evolution during composting. Based on the experimental results, the problem of urban kitchen wastes could be minimized by aerobic composting and it can be used in crop production. Nevertheless, composting duration and co-composting materials and their ratios are crucial factors that determine the quality of the final product. A full-scale compost unit could be designed based on the experimental results. Therefore, an urban area consisting of 500-600 families requires about 10 m² area to compost the entire annual kitchen wastes production.