When it comes to livestock mortality disposal, composting has not been a standard operating procedure on many farms due to other established processes. But new potential situation changes have stirred up a renewed interest in composting, says the Iowa Pork Industry Center in a release. Composting offers several advantages. Not only can it generally can be done on farm, but it requires little equipment and the end product may be used to enhance soil fertility.
Iowa State University extension swine specialist Dave Stender says, “Two primary worries about composting are odor and leachate, which is the water that has percolated through a solid. Both of these are easily addressed by selecting and managing appropriate co-compost materials.”
A new publication is available from the Iowa Pork Industry Center that provides an overview of how to set up the base for the compost, cover the carcass to shed rain and choose the co-compost material that will act as a biofilter to stop odors.
When it comes to successful compositing, Iowa State University Extension specialists offer these five reminders:
• Select a great location, following all laws: Consider an out of public site, separation from well and surface water, away from a neighbor’s home, not in your way, and easily accessible for equipment in all types of weather. Contact the Iowa Department of Natural Resources (DNR) to obtain the proper variance for transporting or remote composting the mortality livestock.
• Eliminate leachate: At least two feet of dry, absorbent composting material should be used as a base under the carcasses. For example, use dry, ground corn stalks or fresh wood chips, and a combination of large and small particles is best for allowing air flow while absorbing leachate. Particle size should range from 0.125 inches to 2 inches.
• Reduce odor: Air-loving bacteria (called aerobic bacteria) will reduce odor, feeding air through the base is important and having a bio-filter cover over the carcasses is a second level of odor mitigation. Remember to have some extra bio-filter material available.
• Get the process going quickly: Once the quality base is done, the goal is to surround the carcass with active, hot material such as turkey litter or manure compost. This should be aerobic material (less than the base), but have some water shedding potential.
• Manage: Check the temperature as the material should get hot relatively quickly. Temperatures should be over 115°F within about five days and run from 130-160°F. The pile will drop as carcasses start to deteriorate, so reshape the pile for rain runoff if it settles in the middle. Pile is ready for turning or mixing when the temperature drops to 110°F to complete the process. This 18-inch steel thermometer may be used to manage the process.
Learn more at the Iowa Pork Industry Center website.
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