Effect of Olive Oil Cake on the Quality of Compost and Vermicompost

Abstract

Effect of Q[ive cake an the quality of compost and vermicampost was investigated forvarying amounts of01 ive ai I cake. Co mpost and vermicom post were produced from a mixture consisted of egg shell, cabbage, banana pee, nutshell napkin. manure, garden soil and olive oil cake. Amount of garden soil, manure and olive o il cake was adjusted to be of total weight and the amount ofother ingred ients were remained constant. -The amount ofolive oil cake was determined as O (control), 14, 29 and of the mixture A total of 4 system with stated olive oil cake amounts was comçn2ste•d For months For maturation_ The Feed mixture For verrnicompost was initially com posted For IS days until the end of thermophilic phase and then Eisenia Fetida species earthv.orms was added to the feed mixture to initiate vermicomposting_ The precomposting stage was conducted to enable faster adaptat ion ofeartworrns to the mixtures The worms were held for 45 days inside the mixtures The stacking density was adjusted as 5 far al systems and a total of 4 systems with mixtures dentical to the ones used in compost were used in experiments. The quality of cornçu3st and vermicornpost determined on the analyses conducted on the sample. Total carbon content, total nitrogen content, C/N ratio and soil available nitrogen and phosphorus contents were selectee ag distinctive parameters for compost and vermicompost quality.