Kume Sangyo produces compost from a mixture of food industry waste, bark (scraps of bark of logged trees), and bacteria using a natural fermentation process.
The strengths of our compost are reliability, safety and functionality. All ingredients used to make compost are made from natural foods, plants and bacteria. The fermentation temperature increases up to around 80 to 90 degrees Celsius. Only bacteria strong enough to survive these high temperatures enter into the compost and become strong enough to kill weed viruses, increasing the productivity and protecting both crops and the environment. Our compost is therefore friendly to the environment, crops, and local communities.