CULTIVATIONTIPS ADVISIE Levelling: long or short
By Con Hermans AdVisie ‘the mushroom growing consultants’ , Heythuysen
hermans@mushroomconsulting.nl
Pictures: AdVisie
The pasteurisation process always starts with levelling. How this phase is used varies widely between the composting yards. Some companies only use levelling for one to two hours, while others apply levelling for 24 to 36 hours. Most companies use this phase to reduce the mutual differences between the temperature sensors. However, levelling has several other functions. Levelling longer will ferment too lightly fermented compost a little more. This also incorpo- rates extra ammonia so the ppm values during the pasteurisation peak are not as high. Levelling also stimulates additional actinomycetes growth so ammonia is removed from the compost a little faster during conditioning. It also corrects any anaerobic patches that may have formed during fermentation. The longer levelling is applied, the smoother the pasteurisation process is as the temperatures are slightly lower, the ammonia percentage is a little lower and there are more actinomycetes. Longer levelling does not extend the total pasteurisation phase. The extra time spent on levelling is compensated for during conditioning. Compost yards increasingly cool down the compost in the bunkers a day before the compost is transferred to the pasteurisation tunnels. This creates an optimal compost temperature during filling and levelling is hardly necessary. This is beneficial for the moisture balance, as less moisture is lost. However, I still have doubts about whether it locks in nitrogen as the fresh air used in the bunker also removes the ammonia. However, if levelling is used in the pasteurisation tunnels to control the temperature, this ammonia will be incorporated leading to a nitrogen-rich compost.
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