Characterization, nitrogen availability, and agronomic efficiency of fermented composts in organic vegetable production

• Published in: Organic agriculture Vol. 13; no. 3; pp. 461 - 481
• Main Authors: Pian, Livia Bischof, Guerra, José Guilherme Marinho, Berbara, Ricardo Luis Louro, de Jesus, Monalisa Santana Coelho, Barbosa Junior, José, Araújo, Ednaldo da Silva
• Format: Journal Article
• Language: English
• Published: Dordrecht Springer Netherlands 01.09.2023; Springer Nature B.V
• Subjects: Agriculture; Agronomy; Availability; Bioassays; Biological activity; Biomedical and Life Sciences; Breweries; Carbon/nitrogen ratio; Chemical composition; Coffee; Composting; Composts; Crop production; Efficiency; Electrical conductivity; Electrical resistivity; Elephant grass; Environment; Ethanol; Farm buildings; Fermentation; Fermented food; Formulations; Grasses; Life Sciences; Microorganisms; Nitrogen; Nutrient availability; Nutrient content; Nutritive value; Organic acids; Pennisetum purpureum; Plant growth; Plant Sciences; Raw materials; Residues; Ricinus communis; Soil quality; Soils; Sustainable Development; Vegetables; Wheat; Wheat bran; Soil quality; Fermentation pathways; Organic fertilizer; Effective microorganism; Bokashi
• ISSN: 1879-4238; 1879-4246
• DOI: 10.1007/s13165-023-00439-0

Fermented composts obtained from a mixture of raw materials and a microbial inoculant, known as “bokashi,” are alternatives used by many farmers worldwide. We evaluated the chemical composition, fermentation pathways, N availability, and agronomic efficiency of fermented compost obtained from different plant-based raw materials. The standard compost formulation composition was 60% wheat bran and 40% castor bean bran; this formulation gradually replaced wheat bran by the coffee husk, brewery residue, and elephant grass bran, and leguminous bran replaced castor bean bran. Incubation tests evaluated nutrient content (C, N, P, K, Ca, Mg), pH, electrical conductivity, and fermentation pathways (by the organic acids lactic, acetic, propanoic, butyric, and ethanol). A bioassay in greenhouse conditions accessed N availability. Additionally, a field experiment evaluated the agronomic efficiency of 5 formulations and 4 doses (0 to 400 kg N ha −1 ) in successive vegetable production. The formulations with a balanced C/N ratio could combine desirable fermentative and nutritional characteristics with good N availability and plant growth. Some formulations drastically changed the compost characteristics, especially the complete replacement of wheat bran for coffee husk and elephant grass, which presented undesirable fermentation pathways. Leguminous bran maintained the fermentative quality and increased the soil’s biological activity but decreased the nutrient content, N availability, and vegetable productivity. The brewery residue showed the most prominent fermentation quality, nutrient content, and N availability. The addition of 30% coffee husk resulted in agronomic performance and nutrient accumulation in arugula and lettuce plants similar to the standard compost. The study demonstrates the potential of raw materials to produce fermented composts with fermentative and nutritional quality that result in vegetable grow and soil quality.