Kompostid

Kompostid are the products of the aerobic decomposition of organic matter by microorganisms under controlled conditions. The term is Estonian for composts and refers to a stable, soil‑like material produced from yard and kitchen waste that can be returned to the soil.

In practice, composting can occur in home bins or in industrial facilities. The process has stages: mesophilic digestion at moderate temperatures, followed by thermophilic digestion when heat accelerates breakdown, and finishing or curing as the material stabilizes. Key factors are oxygen, moisture, particle size, and a balanced carbon-to-nitrogen ratio around 25–30:1.

Common inputs include kitchen scraps (fruit and vegetable peels, coffee grounds) and yard waste (leaves, grass clippings). Browns such as dry leaves and shredded paper help balance greens. To maintain odor control and efficiency, materials should be shredded and kept damp but not waterlogged. Do not add meat, dairy, fats, diseased plants, or recyclable plastics, metals, or glass.

Finished compost is dark, crumbly, and earthy in aroma. It is used to improve soil structure, increase water retention, and supply nutrients for plants. It can be applied as mulch or incorporated into beds and potting mixes.

There are two main scales of Kompostid production: household or community composting and large‑scale industrial composting. Industrial systems may handle mixed wastes and can produce compost that meets local standards for safety and maturity.