Since March 2024, project members (mainly Oyama PL, Shioya Sub-PL, and researcher Aoike) have been attending to the composting process at Westin Miyako Hotel every Tuesday and Thursday. On August 1, we had the chance to see how the fig plants which the compost had been applied.
This summer has been very hot, and the figs ripened a little late due to this. The ripening season will be at its peak in mid-August, after the traditional Bon Festival. The harvested figs are served to customers as fig tarts at the restaurant “Rakuu” in the Hotel.
Mr. Mori, a fig farmer, provided us with soil, rice bran, and chicken manure, and we used these materials plus the food scraps from the Westin Miyako Hotel to create Chikyuken compost (dry composting type). Mr. Mori came to the Hotel to observe how that the compost is made in a safe manner.
