In the heart of Malaysia, a novel approach to waste management is brewing, one that could potentially reshape the energy and agricultural sectors. Researchers from the Chemical Engineering Department at Universiti Teknologi PETRONAS, led by Ze Sen Tan, have published a study in the journal “Hraniteljstvo” (Food Technology and Biotechnology) that explores the transformative potential of composting and vermicomposting in enhancing the physicochemical properties of chicken manure digestate, particularly when integrated with kitchen waste.
The study addresses a pressing environmental concern: the rapid growth of Malaysia’s population has led to a surge in kitchen waste, much of which ends up in landfills, while the increasing demand for chicken products has resulted in a significant rise in chicken manure production. The challenge lies in the effective treatment and utilization of these waste streams. Tan and his team have tackled this issue head-on, investigating the effectiveness of composting and vermicomposting methods through a comparative analysis.
Before composting, the kitchen waste and chicken manure digestate were characterized to determine their initial physicochemical properties. Four composting setups were established to study various parameters, including physical appearance, temperature, pH profile, nutrient content, and mass reduction over a 50-day period. The results were promising. “The vermicompost with kitchen waste additives showed a significant nutrient improvement,” Tan explains, “with an NPK mass ratio of 1:3.57:6.58 and a lower moisture mass fraction of 48.92%.” This not only required the shortest maturation time of just 20 days but also achieved the highest mass reduction of 55.11%.
The novelty of this research lies in the valorisation of organic kitchen waste and chicken manure digestate as biofertiliser. By promoting a sustainable alternative to traditional landfilling, this study addresses the problem of digestate, particularly its unbalanced physicochemical properties. Unlike previous studies, Tan’s work investigates the effectiveness of both conventional composting and vermicomposting with the incorporation of organic kitchen waste, including spent coffee grounds, bone meal, and used kitchen towels, to improve the physicochemical properties of digestate.
The implications of this research are far-reaching. In the energy sector, the efficient conversion of waste into valuable biofertiliser can contribute to the circular economy, reducing the reliance on fossil fuels and minimizing environmental pollution. For the agricultural sector, the enhanced nutrient content of the compost can lead to improved soil fertility and crop yields. “This study opens up new possibilities for waste management and agricultural practices,” Tan notes, “paving the way for a more sustainable and resource-efficient future.”
As the world grapples with the challenges of waste management and resource depletion, innovative solutions like those presented by Tan and his team offer a glimmer of hope. By turning waste into wealth, we can move towards a more sustainable and circular economy, where every resource is valued and utilized to its fullest potential. The study not only highlights the importance of integrating kitchen waste into composting processes but also underscores the need for further research and development in this field. The future of waste management and energy production lies in our ability to innovate and adapt, turning challenges into opportunities for a better, more sustainable world.