Producing Bokashi Compost from Vegetable and Fruit Wastes and Characteristics of Compost

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One of the studies conducted for the recycling and sustainability of food wastes, which are widely used in the world, is the production of Bokashi Compost as a type of compost obtained with active microorganisms, which means fermented organic matter in Japanese. The present study was conducted to make Bokashi Compost from vegetable and fruit wastes obtained from grocery stores and vegetable markets and to determine the basic characteristics of the compost. The study was conducted at Selçuk University Faculty of Agriculture, Department of Soil Science and Plant Nutrition, Physical Analysis Laboratory. Vegetable and fruit waste collected from neighbourhood markets and grocery stores in Konya were placed in vacuum plastic buckets and mixed with lacto serum and bran. Vacuum plastic buckets were vacuumed and closed so as not to let any air and left to ferment for 28 days. The resulting compost was analysed for pH, EC, % C, % N values, C/N ratio, and some elements (P, Ca, Mg, Na, K, Fe, Cu, Mn, Zn, B). According to the data obtained, it was concluded that Bokashi Compost can be made and used in a short time.