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Ecosystems and Food Webs• An ecosystem is a biological community of interacting organisms and
their physical environment
• Producers harness energy from the sun
• Consumers feed on other organisms to get what they need to survive Producers are eaten by plant eating organisms called Herbivores Herbivores are eaten by either Omnivores, that eat both plants and
animals, e.g. humans, or Carnivores, that eat only meat.
Organic matter is important because:
• It improves soil structure which improves aeration, infiltration of water and makes it easier for roots to grow
• It holds water – very useful in dry periods• It holds soils particles together forming stable crumbs (aggregates)
• Other beneficial organisms e.g. earthworms feed on organic matter
• It hold and releases nutrients continuously which increases nutrient supply to plants and reduces leaching.
• It helps balance/maintain healthy soil pH
“So what’s so great about compost?”
Benefits of compost• It turns waste into something
useful.
• It provides food and the energy that is needed by the soil organisms
• improves structure, aeration and moisture in the soil to help our crops grow.
Compost makes soil healthy and helps crops to grow
What can I put into my compost?
Food scraps from the kitchen, including egg shells, fish waste
Garden waste
Newspapers and other paper
Coconut husks
What can’t I put into my compost?
• Large quantities of meat products
• Dairy products – cheese
• Plastics
• Metal – aluminum, steel etc
Moisture and Air
• Composting organisms need both moisture and air to survive.
• Moisture content should be around 60%
• Some moisture will come from the materials, but you will also need to add water
• Check the moisture level by squeezing some material with your hand – it should feel like a wet sponge
• To ensure there is enough air the heap should be turned regularly
• Speeds up process by aerating the heap
• Moves material from outside into the centre
• Should be turned about once a month
Turning the compost
Temperature and pH• The process of composting has 3 main
stages – heating, cooling, maturing.
• Temperatures
- Heating phase: 60 to 65°C
- Cooling phase: 25 to 40°C
- Maturing phase: 20 to 40°C
• Different things are going on inside the heap at the different stages
Surface area and volume of the heap
• Minimum size – 1m x 1m
• Maximum size – no wider than 2.5m, no higher than 1.5m – this is for practicality of managing the heap e.g. turning
• It can be as long as you like…this is termed a windrow
What can go wrong – problems and solutionsProblem Indication Solution
Too dry Look for white fungal
growth in the heap
Add water
Too wet Material will be slimy
and have a strong
smell
Turn the heap and add
more dry material.
Lack of oxygen Material becomes
compacted, forming
tightly packed clumps
Turn heap and break up
material
Low quantity of
material
Temperature too low. Add more nitrogen rich
materials
Lack of
microorganism
None of the other
conditions apply
Add old compost, manure
or soil to the heap to
introduce
microorganisms
Making the compost• Decided on method and on size
• Selected site
• Tools are ready
• Some ready made compost to show
Now……to the field
Summary of demonstration
1. Planned
2. Introduced topic
3. Chose site
4. Discussed types of materials and size
5. Building up layers
6. Turning and monitoring
7. Asked and answered questions
DAY TWO
Help others learn how to compost – Training skills
1. Communication – Chinese Whispers
2. Discussion
• Good communicator – verbally, non verbally, in writing• Patient• Well organized – including outlining structure of training to the
group• Flexible• Good people skills• Sense of humor• Enthusiasm for learning• Open to feedback• Good research and problem solving skills• Good time management skills• Have respect for those they are teaching• Desire to share what they know• Helping to make everyone feel comfortable
What makes a good trainer?
Clear communication is essential• Includes verbal, non verbal, written etc
• Whether in the field or classroom, body language and vocal projection is very important.
• Body posture – how we stand and sit
• Gestures – hands, head and body movements
• Eye contact – maintain an appropriate amount
• Proximity – distance from the participants
.
Communication cont. • Voice projection – which direction we face when
we talk, whether we whisper, mumble, shout etc
• Voice speed – talk too slow or too fast
• Language – use of local language is better understood, but sometimes, technical detail may be lost. Use of technical terms shows knowledge but often a point is lost as trainees do not understand the words used – adapt language appropriately