In order to create a good environment for the microbes to do their work, ideal fermentation conditions (mixture ratios, aeration, temperature, moisture level, etc.) are strictly maintained.
This organic compost uses microbial cultures like those used to make sake, miso, and soy sauce.
Organic sludge and plant residue from wastewater treatment centers, food plants, and beverage plants are added to a pit as raw materials.
The raw materials (organic sludge and plant residue) are mixed with starter cultures using a wheel loader, creating the ideal conditions for microbial activity.
Once the wheel loader piles the mixture into a fermentation tank, the right amount of air is added from the bottom to encourage fermentation. After 4-5 days of microbial fermentation, the mixture has been biodegraded, dried, and disinfected.
A wheel loader mixes the product of the first fermentation with leftover oversized compost, breaks up the mixture, and returns it to the fermentation tank.
Just as in the first fermentation, air is added from the bottom to encourage fermentation.
After the second fermentation, the mixture is broken up, returned to the tank, and fermented several more times. To increase the quality (degree of decomposition) of the product, making it more sanitary and easier to use, five fermentations are done.
The finished product is passed through a rotating screen (trommel) and weighed on a scale, and a packaging machine packs it into bags.