Compostagem: uma proposta para reaproveitamento dos resíduos orgânicos gerados na Fazenda Parnaíba, Tasso Fragoso-MA

Abstract

Due to industrial development and population growth in recent decades, the volume of waste generated has become a problem of social, economic and environmental order. Among the methods of food reuse we can mention composting, as a technique designed to obtain more quickly and under better conditions the desired stabilization of organic matter by the biological process of decomposition in the presence of oxygen, temperature and humidity, generating a compost/organic fertilizer. In this context, the present work aims to reuse the organic waste generated in the cafeteria of Farm Parnaíba in the composting process. The project was conducted in Farm Parnaíba, located in Serra do Penitente, Tasso Fragoso - MA. The project had a duration of 212 days (January to July/2022) covering the vegetable garden of Fazenda Parnaíba. For the collections we used the organic waste generated in the farm cafeteria. For the fermentation media we used cattle and goat manure e for the fiber supplier compost and consequently carbon was used remains of branches and dry leaves found in the forest adjacent to the garden. The choice of composting was in a pile in the garden bed itself. The assembly consisted of the C/N ratio where layers were arranged for the formation of the compost involving high and low ratio (C/N) and the fermentation medium. The largest quantity of solid residues generated at Fazenda Parnaíba are organic. Through the project it was possible to see that there was a reduction in the composting time when compared to the time stipulated in the literature. The composting technique on the farm became a solution for the destination of organic waste that was previously transported and disposed of at the dump, making it possible to treat the waste using simple techniques and equipment to generate compost. It can be concluded that composting is a viable way for the environmentally appropriate destination of organic waste generated by the farm, this idea brought to the cafeteria a greater vision of a sustainable social space