Composting Processes

For LUQUE ECOLOGICO, S. L. the use of by-products in industrial and agricultural activity has always been a priority. In this way, our objective has always been clear: to enhance these by-products (alpeorujo, leaves, mainly) and to return them to the field from which they come, thus closing the cycle of nutrients in the production system.

To achieve this, since year 2000, trials have been carried out at LUQUE ECOLOGICO S.L. aimed at valuing pomace as organic fertilizer through a composting process with various organic materials from other processes (straw, leaves, sawdust ...). This concern will shortly lead us to the construction of a composting plant where the pomace from the mill can be transformed into an organic fertilizer with qualities suitable for the fertilization of the olive grove.

So we will achieve a key issue in Organic Farming: IMPROVING SOIL FERTILITY.

 The main destination of this product transformed into organic fertilizer is the application in organic olive groves. The contribution of Organic Matter will undoubtedly favor the conditions of these soils where olive trees are cultivated.

The improvement of the soil structure, the increase of the water retention capacity, the better mobilization of the soil elements for the best use of the trees, the own contribution of nutrients, etc ... are a direct consequence of these contributions of organic amendments. This will improve poor soils, notably favouring the environmental indicator “soil” as a stratum or physical support for all the biodiversity in the environment, ensuring the conservation of natural resources. As a consequence of the fertility improvement, all the biological diversity of the environment will be favoured.

Composting is a biological fermentation process in the presence of oxygen. During this process, a series of stages follow each other characterized by the activity of different organisms, with a very close relationship between temperature, pH and the type of microorganisms. Thus, at the beginning of the process the dough is at room temperature, the microorganisms they contain begin a frantic activity that causes the temperature to reach values ​​greater than 40 ºC (104º F), with bacteria being the predominant organism. Subsequently a cooling stage occurs where the fungi mainly act and finally there is a maturation or stabilization phase where the mass returns to room temperature.