Back H. Kahl1 and M. Daly2
Christchurch Polytechnic Institute of Technology - School of Horticulture,
P.O.Box 540, Christchurch, New Zealand1 and
New Zealand Nature Farming Society (NZNFS), 146 Halswell Road, Christchurch,
New Zealand2
Full Paper (PDF File: 68KB)
Abstract
Different ways of composting and fermenting restaurant kitchen waste with
the assistance of Effective Microorganisms were investigated. Temperature
and pH developments were described. The effect of two different EM techniques
on common house fly (Musca domestica) attraction and yields of lettuces
(Lactuca sativa) in a field trial were measured and analysed. The anaerobic
fermentation of the kitchen waste in sealed drums achieved significantly
the best results in both, decreasing fly attraction and fertilising effect
on lettuces to increase yields.