COMMERCIAL KITCHEN WASTE COMPOSTING: DESIGN AND MANAGEMENT TECHNIQUES

Solid waste management (SWM) is worldwide problem and it is becoming more & more difficult day by day due to rise in Population, Industrilization, and change in our life style . Kitchen waste can be easily decomposable. The conversion of kitchen waste into value Population explosion rapid indutrilization and trend of urbanization have resulted in massive migration of pepole from rural to urban area as a result 100of tonnes of waste are being geerated. added is of more importance and on the other hand it controls a pollutents. The Nitrogen , Potassium Phosphorous, Moisture Content, Organic,Carbon& C:N Ratio was analyzed. In the past few years there has been tremendous increase in foodwaste generation due to rapid urbanization and industrilization. Populatjon is also increasing and is accepected to reach 9.5billion by 2050.Both of these factor have put an emphasis to employ novel techiniques for management of waste generated so that waste generation could be reduced to a minimum or these waste could be convereted in some valuable product. The aim of these work was to test combination of different additives with kitchen waste to improve the treatment efficiency and assess the optimum period required in each method to produce good quality compost. A 35 days composting helped in mass reduction moisture management, and pathogen reduction . Diffeeent additives gives different values of the nitrogen, phosphorus, potassium, moisture content,C/N ratio,etc.T hese tests helps more for management and use of kitchen waste as compost