Evaluation of Composting Process and Quality of Compost from Coffee By-Products (Coffee Husk & Pulp)

Abstract

Coffee pulp and husk are the main by-products generated by the coffee processing station and are disposed into arable land and surface water. Due to the contribution of these by-products to environmental pollution, environmentally friendly disposal methods are necessary. Therefore, composting as environmental friendly option for utilization of coffee by-products is important. The objectives of the study were to assess the properties of coffee by-products compost and analyzing changes in physico-chemical properties during process of composting. To this end, (coffee husk + pulp) (control), (coffee husk + pulp + cow dung), (coffee husk + pulp + Millettia ferruginea), (coffee husk + pulp + cow dung + Millettia ferruginea), (coffee husk + pulp + effective microorganism) were used to prepare compost. The experiment was laid in RCBD (5x3). The physico-chemical parameters were determined for all the treatments at 25, 45 and 70 days of composting. The level of pH in coffee by-products compost amended with Millettia ferruginea were highly significant (P<0.0001) as compared to coffee by-products compost amended with cow dung and effective microorganism alone. The level of N and Exch. K in coffee by-products compost amended with cow dung and Millettia ferruginea were highly significant (P<0.0001) as compared to the control and coffee by-products compost amended with cow dung and effective microorganism alone. The level of total N, OM, and C/N ratio in 25 day of composting were highly significant (p<0.0001) as compared to 70 day of composting. The physico-chemical parameter in different time of composting indicates that, composting coffee by-products compost up to 70 day were important to acquire quality compost. Comparison of experimental results proved that coffee byproducts compost amended with Millettia ferruginea and cow dung was better than other treatments for quality compost preparation. It is better to amend the coffee by-products with organic material before composting to improve the quality of the compost.

Key words: Coffee by products, Composting, Quality compost