CompostTrain the Trainer Workshop

LIVING SOILS

Ecosystems and Food Webs• An ecosystem is a biological community of interacting organisms and

their physical environment

• Producers harness energy from the sun

• Consumers feed on other organisms to get what they need to survive Producers are eaten by plant eating organisms called Herbivores Herbivores are eaten by either Omnivores, that eat both plants and

animals, e.g. humans, or Carnivores, that eat only meat.

Organic matter is important because:

• It improves soil structure which improves aeration, infiltration of water and makes it easier for roots to grow

• It holds water – very useful in dry periods• It holds soils particles together forming stable crumbs (aggregates)

• Other beneficial organisms e.g. earthworms feed on organic matter

• It hold and releases nutrients continuously which increases nutrient supply to plants and reduces leaching.

• It helps balance/maintain healthy soil pH

“So what’s so great about compost?”

Benefits of compost• It turns waste into something

useful.

• It provides food and the energy that is needed by the soil organisms

• improves structure, aeration and moisture in the soil to help our crops grow.

Compost makes soil healthy and helps crops to grow

• Generally High C:N ratio materials are

Dry/Brown

• Generally Low C:N ratio materials are

Green

What can I put into my compost?

Food scraps from the kitchen, including egg shells, fish waste

Garden waste

Newspapers and other paper

Coconut husks

What can’t I put into my compost?

• Large quantities of meat products

• Dairy products – cheese

• Plastics

• Metal – aluminum, steel etc

• Compost should be a balanced mix of –

greens : browns : air : water

Layering the materials

Moisture and Air

• Composting organisms need both moisture and air to survive.

• Moisture content should be around 60%

• Some moisture will come from the materials, but you will also need to add water

• Check the moisture level by squeezing some material with your hand – it should feel like a wet sponge

• To ensure there is enough air the heap should be turned regularly

• Speeds up process by aerating the heap

• Moves material from outside into the centre

• Should be turned about once a month

Turning the compost

Temperature and pH• The process of composting has 3 main

stages – heating, cooling, maturing.

• Temperatures

- Heating phase: 60 to 65°C

- Cooling phase: 25 to 40°C

- Maturing phase: 20 to 40°C

• Different things are going on inside the heap at the different stages

Surface area and volume of the heap

• Minimum size – 1m x 1m

• Maximum size – no wider than 2.5m, no higher than 1.5m – this is for practicality of managing the heap e.g. turning

• It can be as long as you like…this is termed a windrow

What can go wrong – problems and solutionsProblem Indication Solution

Too dry Look for white fungal

growth in the heap

Add water

Too wet Material will be slimy

and have a strong

smell

Turn the heap and add

more dry material.

Lack of oxygen Material becomes

compacted, forming

tightly packed clumps

Turn heap and break up

material

Low quantity of

material

Temperature too low. Add more nitrogen rich

materials

Lack of

microorganism

None of the other

conditions apply

Add old compost, manure

or soil to the heap to

introduce

microorganisms

Making the compost• Decided on method and on size

• Selected site

• Tools are ready

• Some ready made compost to show

Now……to the field

Summary of demonstration

1. Planned

2. Introduced topic

3. Chose site

4. Discussed types of materials and size

5. Building up layers

6. Turning and monitoring

7. Asked and answered questions

DAY TWO

Help others learn how to compost – Training skills

1. Communication – Chinese Whispers

2. Discussion

• Good communicator – verbally, non verbally, in writing• Patient• Well organized – including outlining structure of training to the

group• Flexible• Good people skills• Sense of humor• Enthusiasm for learning• Open to feedback• Good research and problem solving skills• Good time management skills• Have respect for those they are teaching• Desire to share what they know• Helping to make everyone feel comfortable

What makes a good trainer?

Clear communication is essential• Includes verbal, non verbal, written etc

• Whether in the field or classroom, body language and vocal projection is very important.

• Body posture – how we stand and sit

• Gestures – hands, head and body movements

• Eye contact – maintain an appropriate amount

• Proximity – distance from the participants

.

Communication cont. • Voice projection – which direction we face when

we talk, whether we whisper, mumble, shout etc

• Voice speed – talk too slow or too fast

• Language – use of local language is better understood, but sometimes, technical detail may be lost. Use of technical terms shows knowledge but often a point is lost as trainees do not understand the words used – adapt language appropriately

Preparing your training sessionConsider the following• Who

• Needs

• Content

• Planning

• Method

• Evaluation Handout- Training session plan