This can be done by applying a microbial inoculant developed by PhilRice (Philippine Rice Research Institute) researchers on farm wastes like animal manure, weeds, leaf droppings, crop residues (rice straw) and tree trimmings or clippings.
Developed by a PhilRice committee on resource conservation and waste management led by Dr. Bernardo D. Tadeo, the microbial inoculant is made of rice bran, carbonized rice hull and molasses mixed with naturally occurring effective microorganisms known as EM-1, which contains yeast, lactic acid bacteria, actinomycetes, fungi, and photosynthetic bacteria.
The use of the microbial inoculant in farm waste processing is an improvement on ordinary composting because the waste are fermented and decomposed quicker, with minimal nutrient loss.
Aside from faster processing time, the microbial inoculant eliminates the foul odor emitted by the waste, making smell like a mountain soil.
In addition, the microbial inoculant improves the physical properties of biomass waste without affecting the nutrient content.
Rizal Corales, one of the PhilRice researchers who developed the inoculant, said the inoculant encourages the build-up of diversity among beneficial soil organisms, thereby improving and maintaining the physico-chemical properties of the soil.
The researchers also said a mixture of biomass waste and animal manure is desirable to enhance decomposition and produce quality organic fertilizer.
Earlier, the researchers found that biodegradable kitchen wastes applied with the microbial inoculant could be turned into organic fertilizer in just one to two weeks. The fertilizer is excellent for ornamental plants and vegetables.
This development should be appreciated since biodegradable kitchen wastes are difficult to manage due to its high moisture content (about 80 percent) and foul odor. Moreover, kitchen waste also attracts flies and rats.
To be effective, some important considerations must be followed. The materials should be shredded or chopped into small pieces. The materials should be pressed and covered for anaerobic (without oxygen) fermentation and decomposition to proceed faster. Decomposition is also possible under aerobic conditions but it takes longer. – Dr. Sosimo Ma. Pablico