Composting

In composting, microorganisms break down organic matter and produce carbon dioxide, water, heat. The result is a richer soil that improves plant growth and health.

Lactic acid bacteria, yeast, and phototrophic bacteria contained in our effective microorganism cultures have the ability to ferment organic substances and prevent putrefaction. The use of effective microorganisms when making compost suppresses putrefying bacteria and supports fermentation. Therefore compost can be turned less often. 

After fermentation the resulting compost is rich in amino acids and polysaccharides. Effective microorganisms prevent the production of ammonia during protein decomposition, metabolising proteins in such a way that amino acids are produced instead. These amino acids are readily available for plant absorption.

Under normal circumstances carbon dioxide is formed and released during the composting process. Composting with effective microorganisms does not release as much carbon dioxide or generate as much heat, therefore retaining energy that is usually lost. This makes the compost very effective and more digestible to the soil. Altering the putrefaction aspect of compost into fermentation reduces bad odours and insects such as flies.

We are associated with a Spanish company who have a vast experience in the use of microbial solutions and compositing. They have been in business for over a decade and work with a number of large and small composting business in the north of Spain.