Method for fermenting organic fertilizer by peanut shell
Peanut shell is a rare plant waste and flower fertilizer. As a kind of soil loose agent, it is often used in soil cultivation. If the peanut shell is not rotten, it is not conducive to the growth of plants. If the peanut shell is used in plants, it will have some side effects on the root growth of plants, and may also affect the absorption of nutrients and burn the root system of plants.
Therefore, the peanut shell can only be used after it has been fully decomposed. The batch processing of peanut shell can be realized through the organic fertilizer production equipment.
2. Add equal amount of livestock manure to peanut shell, and add dead leaves, crop straws, kitchen waste and other wastes at the same time. Dilute the bacterial fertilizer fermentation agent with water and spray evenly on the fertilizer. Use the equipment such as the stacker or the trough stacker to mix the materials and increase the oxygen content in the compost.
3. The best place for fermentation is the ventilation area, which is turned over every 3-5 days during fermentation.
Therefore, the peanut shell can only be used after it has been fully decomposed. The batch processing of peanut shell can be realized through the organic fertilizer production equipment.
Fermentation composting of peanut shell
1. It is better to crush the peanut shell first, which can reduce the air content between the objects. Add water in the peanut shell, the water content is generally about 50%, which is conducive to the propagation and heat transfer of microorganisms, so as to accelerate the composting speed;2. Add equal amount of livestock manure to peanut shell, and add dead leaves, crop straws, kitchen waste and other wastes at the same time. Dilute the bacterial fertilizer fermentation agent with water and spray evenly on the fertilizer. Use the equipment such as the stacker or the trough stacker to mix the materials and increase the oxygen content in the compost.
3. The best place for fermentation is the ventilation area, which is turned over every 3-5 days during fermentation.
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