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B. Composting <br /> Material consisting of leaves, bulky agricultural products, source separated organic <br /> material, and presorted garden waste from the general public and landscapers is delivered <br /> to the composting area shown on Figures 5 and 5a. Types and quantities of this material <br /> is described below: <br /> Type of Material Quantity(tons/y <br /> CURRENT PROJECTED <br /> Leaves delivered by City <br /> of Lodi crews in the fall 4,000 15,000 <br /> Source separated organic material 1,000 5,000 <br /> Presorted wasted from the general <br /> public, landscapers, etc. 1,000 5,000 <br /> Grape stems 1,000 3,000 <br /> Grape pumice 4,000 12,000 <br /> Tomato Waste 3,000 9,000 <br /> TOTAL 14,000 49,000 <br /> Upon receipt, the material is sorted and placed in windrows measuring 8 feet high, 18 <br /> feet wide at the base, and approximately 300 feet in length. Composting is achieved <br /> through a natural aerobic process whereby a controlled environment is created for <br /> bacteria to exist. <br /> The rate at which the material will decompose is dictated by the composition of the <br /> organic matter being used. Carbon and nitrogen exist in the material as delivered and <br /> the other two elements needed for decomposition, water and oxygen are added on a <br /> regular basis. This is accomplished by the use of a Scarab aerator which turns and <br /> aerates the windrows every two weeks. Water is added as necessary to maintain <br /> approximately 30 percent moisture. <br /> The processing time varies from 6 weeks to 8 months depending on the t of material <br /> P g type <br /> being composted. The finished material is screened and sold as a soil amendment for <br /> agricultural application. It is also used in landscaping and local park maintenance. <br /> A variable percentage of the agricultural waste received is used in the composting <br /> operation. The remainder is sold for animal feed. <br /> Analysis of representative samples of the various blends of compost produced are shown <br /> in Appendix A. <br /> 9 <br />