SOLVING BAD SMELLS FROM MUSHROOM COMPOST 'GOODY' WATER
Authors: Mairead Kilpatrick & Ralph Noble
Mairead Kilpatrick, AFBI, Loughgall and Ralph Noble, Warwick HRI describe the results of a HortLINK project that should improve the environment of mushroom composting sites.
The mushroom composting industries across Ireland and Britain have been under severe environmental pressure due to odours. This is at a time when the mushroom industry can least afford to introduce costly or ineffective odour abatement technologies.
The results of a HortLINK project have shown that recycled or 'goody' water can be a significant source of odour on mushroom composting sites but inexpensive yet effective remedial action can be taken to minimise these odours.
The production and storage of 'goody' water is an inevitable consequence of mushroom composting. Large amounts of water must be applied to the compost ingredients (straw and manures) to achieve the required moisture content of about 75%. This results in run-off in the yard and some loss of compost nutrients.
During periods of high rainfall, the water collected on a site may exceed that required for composting. The liquor can then become a source of odours, both during storage and in subsequent re-use on the site. The aims of this project were to determine:
What causes 'goody' water to be an odour nuisance?
How can 'goody' water be best treated and utilised?
'Goody' water properties
Samples of 'goody' water were taken from the storage tanks and pits of 14 mushroom composting sites across Ireland and England on four separate occasions. The storage facilities on these sites differed in size, and methods used for aeration and screening of solids. The samples were analysed for a range of chemical and biological properties and six panellists also assessed the odour 'intensity' on a scale from 1 - 6.
The analyses showed that 'goody' water samples taken from different sites or from the same site on different occasions were highly variable. The pH of 'goody' water ranged from 6.7 to 8.5. The colour of the liquor samples range from cream to near black, but both colour and dissolved oxygen content, were found to be poor indicator of odours.
Most samples had very low dissolved oxygen contents irrespective of their odour intensity. Better indicators of the odour of 'goody' water were obtained by measuring the electrical conductivity (a measure of dissolved nutrients) (Fig. 1), dry matter (solids) content, and the redox potential (Fig. 2). Redox probe and meter for analysing 'goody' water.
Treating and using 'goody' water Analysis of the samples from the different sites led to identification of certain practices that either contributed to the odours of 'goody' water, or helped to reduce them. Submerged aerated 'goody'water storage
Samples of'goody' water taken from storage tanks or pits with submerged aeration were less odorous than non-aerated samples.
Surface aerated 'goody'water storage
Surface 'propeller' type aerators were ineffective in reducing odour.
Minimising the volume of 'goody' water by keeping better quality rainwater in separate storage tanks enabled submerged aeration systems to operate effectively.
Screen for removing solids from goody water As well as adequate aeration, screening of solid material (particularly chicken manure) was found to be important in preventing anaerobic and malodorous liquor.
Careful application of water during pre-wetting to avoid excess leaching of nutrients was also important. Gypsum did not appear to contribute to 'goody' water odour.
Spraying of 'goody' water was found to be a significant source of odour on composting sites. For this reason, boom spraying of 'goody' water over straw bales should be avoided in favour of bale dunking. Dunking of straw bales
Better quality water should be used for spraying on to pre-wet heaps or compost.
The project has shown that 'goody' water is a highly variable compost ingredient, and this may contribute to the variability in compost analysis and quality. Regular analysis and better control of 'goody' water quality may therefore not only result in reduced odours but also in more consistent compost quality. Non-aerated 'goody' water storage
Some of these research findings have already been incorporated into the new Defra process guidance note on mushroom substrate production.
Project profile M3e Improving the efficiency and environmental impact of mushroom composting
HortLink Ref. No: HL 0163
Project leader: Professor Ralph Noble, Warwick HRI
Participants: Horticultural Development Council Agri-Food and Biosciences Institute (Loughgall & Newforge) Agricultural Supply Co Ltd Carbury Mushrooms Ltd Casella Eti Custom Compost Ltd Drinkwaters Mushrooms Ltd Greenhill Compost Ltd JA Gooding Ltd J Rothwell Ltd JEOL (UK) Ltd Institute of Grassland & Environmental Research (IGER) Monaghan Mushrooms Ltd Shackleford Mushrooms Ltd Tandragee Compost Ltd Triton Technology Ltd Tunnel Tech Ltd Government sponsors: Defra and DARD
9/25/2013 9:01:56 PM Hello
I provide ag advisory services to Canadian mushroom growers , can I obtain permission to reprint this article in a mailing?
regards
Mike Manion Mike Manion, British Columbia Canada
9/25/2013 9:31:32 PM Mike Pretty sure that's fine - if you in doubt you can email Mairead Kilpatrick :
mairead.kilpatrick@afbini.gov.uk ed., Ireland
6/1/2019 3:17:17 AM Hello
Most of the things about the type of gas that the reason of bad odor are not mentioned and not clear.
please let me know about the types of gas in the goody water pits. and also how we can clean the goody water pits?
My Email is: Reslamizadeh@gmail.com Rahim, South of IRAN
4/9/2020 10:17:39 AM Hello
Thank you for your information.
Have you any experience about using goody water as a fertilizer for growing plant?
Iman Dalileh, Iran, Dezful
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