Optimización del proceso de compostaje de productos post-cosecha (cereza) del café con la aplicación de microorganismos nativos

Coffee growing brings the production of large amounts of post-harvest residues such as cherry. This waste causes environmental problems due to contaminated water sources, and generates changes in in the ecosystem if not properly treated. An alternative to this problem is the use of the cherry for the production of compost, reducing production costs. This study aims to reduce composting time of the coffee cherry using 3 pools of bacterial strains isolated from cherry, through bio-augmentation. These studies obtained compost that meets the parameters required by the NTC 5167, 2004 and resolution 00 150 January 2003 the ICA in 40 days.Significant differences between biocell witness in the physicochemical parameters and those obtained in the tests under treatment with bacterial consortia in 40 days, pH (P = 0.00552), as to the C / N (P = 0, 00 197) showing a maturity of 40 days of the study, potassium (P = 0.01213), total phosphorus (P = 0.09547), total iron (P = 0.04502), organic nitrogen (P = 0.00421) very important elements that contribute to root development and plant growth.