Evaluating of selected parameters of composting process by composting of grape pomace

Abstract

In Europe, there is annually available 8 million tons of grape pomace. From the viewpoint of waste management, pomace represents biotic waste produced in the FDM (Food-Drink-Milk) sector. Composting process represents an effective use of grape pomace. Introduced experiment deals with monitoring of the composting process of grape pomace provided by 2 different variants of different composition of composting piles. Obtained results indicate that dynamics of process is affected by the share of raw materials. According to the temperature curve characteristics, the temperature above 45 °C for at least 5 days was necessary for compost sanitation. Such temperature was achieved in piles with higher proportion of pomace (Var.II). Analysis of results shows that the compost made of grape pomace is a quality organic fertilizer, which may have in addition to agronomic point of view also great hygienic and ecological importance.