Technical Guide for fermentation of livestock and poultry manure with organic fertilizer equipment
2023/05/20
The fermentation process of livestock and poultry manure in organic fertilizer production lineis divided into: composting, heating, turning, deodorizing, loose, composting. When composting, 80% of livestock manure and 20% of straw are crushed and mixed. The mixture ratio of straw and manure can be determined according to the water content of manure. The average fermentation requires a water content of 65%, which means that you knead it into a ball with your hands, you can see water between your fingers, but it doesn't drip, and when you let go, it falls apart. Then add corn flour or brown sugar and fungus, increase the sugar needed for fungus fermentation, so that the multi-dimensional complex enzyme bacteria will soon dominate. Add the prepared mixture to a blender and blend. Stir must be smooth and transparent, leaving no lumps. Can use our company's organic fertilizer mixer, material mixing full, high uniformity, long wear resistance life. Pile the mixed ingredients into a strip with a width of 1.5m-2m, a height of 0.8m-1.2m and a length of not less than 5m. In the fermentation process, pay attention to the appropriate oxygen supply and flipping (flipping several times when the temperature rises to more than 75℃), the temperature rise is controlled at about 65℃, if the temperature is too high, it will affect the fermented products. The moisture content of fermentation materials should be controlled at 60-65%. Too high or too low is not conducive to fermentation, too little water, slow fermentation; Too much water can cause poor ventilation, slow temperature rise, and odor. At the initial fermentation temperature of 60°C-80°C, the odor of chicken manure and other bacteria was eliminated. In the middle stage of fermentation compost, the material is loose and dry, and white mycelium grows. Fermentation mature stage, the material distribution of incense, bacterial fertilizer mature. Fecal organic manure fermentation maturity standard: odorless, white mycelium, loose.
