EGG
At Oderafarm, For decades, we have been designing and distributing equipment for modern egg production worldwide. Everything started when the Big Dutchman founders invented the world’s first automatic, professional chain feeder in 1938.
The feed chain’s material and design proved to be timeless: the invention is still used in many modern feeding systems today.We have provided the global livestock industry with complete sets of automatic and smart integral solutions for layer breeding over the past decades, including complete sets of automatic equipment used for layer cage, egg collection and environment control of the poultry house.
CHICKEN
Poultry production involves several stages before poultry products reach consumers, including the rearing of these birds from hatch to peak performance and the subsequent harvesting and processing of broilers and eggs. Therefore, converting broilers to meat products requires a number of processing steps prior to retail. As such, food safety is an important consideration at all phases of poultry meat and egg production. The most prevalent foodborne pathogens of public health concern in commercial poultry production
are Salmonella and Campylobacter. Intervention strategies to limit these foodborne pathogens in poultry are applied throughout the poultry production chain. Preharvest interventions can be used to prevent the initial colonization of foodborne pathogens in the poultry gastrointestinal tract or to decrease already established foodborne pathogens through the use of antimicrobial feed supplements. Postharvest interventions involve application of antimicrobials during processing, sanitation of the processing plant, and monitoring of critical control points to identify potential hazards.
FISH
Nigeria’s internal fish production is not enough to meet its 2.7 million tons demand annually, with a current deficit of 1.9million metric tons recorded.
Aquaculture is an area where Nigeria is heavily reliant on imports due to multiple factors ranging from insecurity in the northeast, access to food, piracy in the Gulf of Guinea, to the absence of government’s input, amongst others.
The Food and Agriculture Organization (FAO) revealed that over 13million Nigerian children are affected by chronic malnutrition, according to The Guardian 59million Nigerians are macronutrient deficient and about 45% of deaths among children under the age of 5 are linked to malnutrition.The Food and Agriculture Organization (FAO) revealed that over 13million Nigerian children are affected by chronic malnutrition, according to The Guardian 59million Nigerians are macronutrient deficient and about 45% of deaths among children under the age of 5 are linked to malnutrition.
COW
Cattle production has a long history and milk production was not always the ultimate goal. Keeping cows and oxen for draughting purposes and for the production of natural manure was as important as for milk and beef production even in Europe till the mid of the twentieth century. This is the reason that quite a number of European breeds are well muscled and have sound feet and legs. Modern breeding programs combined with artificial insemination (AI) were applied in most of the breeds, improving milk yield and beef performance at the same time
n Scandinavia, as well as in continental Europe, selection programs started around 1965 and replaced the former dominance of the show ring. Since these breeding programs have been quite successful, many dual-purpose breeds still exist and are under active improvement. Farm size and cost of land are another explanation for missing competition of beef breeds in most parts of Europe. Therefore, milk and beef are produced with the same breeds. This article also covers minor breeds, but it is impossible to describe all of them. References offer the possibility to go into further detail, and it should be mentioned that there are several activities to document the world cattle gene pool and also programs to conserve some of the original breeds. Details can be found in the FAO database on animal genetic resources.
PIG
Pork is a universal meat, and its consumption is on the increase despite religious perceptions about the animal. It, therefore, presents an opportunity to business-minded individuals. The risk is minimal compared with poultry and crop production.
Why investing in piggery?
The Food and Agriculture Organisation (FAO), an agency of the United Nations (UN), had estimated that consumption of meat (as different from poultry) in Africa, and by extension Nigeria, would grow from its current size of 10.5 million metric tonnes to about 35 million metric tonnes by 2050.
Pigs are raised commercially either for breeding (selling to those breeding) or for fattening for meat consumption.
Pigs are prodigally prolific in reproduction, and they give birth twice in a year. The gestation period is three months, three weeks and three days; about 120 days in all. Having two pigs of reproductive ages (male and female) at the beginning of a year can imply having about 20 and above by the end of that year.
Weaning is done after two months. And each weaned piglet at two months old is sold for about N6,000 to N7,000, depending on the breed and feeding.
Raising pigs for meat requires adequate feeding with nutritious feeds to have a good result at the expected time. A well fed pig with balanced diets of feeds would attain about 60 to 80kgs in eight months. A kilogramme is sold to off-takers at the rate of N500. This would give the farmer about N40,000.
The cost of production is minimal, averaging N2,000 per month starting from age four months. The cost is about N1000 before four months. The would make it a maximum of N12,000 on feeding in eight months. Labour and other cost would take another N8,000; for it is assumed a commercial farmer should have at least 10 pigs. From the above calculation, about N20,000 would be left as a profit margin.
N20,000 times 10 would give the farmer about N200,000. Raising 50 pigs for meat purposes and having a few for reproduction can imply a sustainable small scale business if the management of the business is good.
Good management means providing balanced diet feeds at the right time and quantity; de-worming the animals regularly; budgeting adequately to prevent starvation and good sanitation of the pen.
Adding value to the pigs by slaughtering and selling at a branded outlet would give additional profit to a farmer. A kilo at the retail end of the business is sold at N900 or N1000. Additional requirements to add value would a medium-size freezer, a power generator or solar power gadgets and an outlet to sell the pork.
TOMATO
Tomato production in Nigeria is an expensive, labor intensive endeavor developed to produce high quality fresh market fruit. Because of the cost involved and because early market fruit command higher prices, growers exclusively use transplants to produce tomatoes. Tomato transplant production is a relatively easy but highly specialized function of production. Many growers have neither the greenhouse facilities nor the expertise to undertake transplant production; instead, they will rely on greenhouse growers to produce their transplants.
For these growers to ensure a quality supply of transplants, they should contract early with their greenhouse grower to secure plants of the variet(ies) they wish to grow.
Growers should expect to plant between 3,600 and 5,800 plants per acre in a staked tomato operation, depending on the plant spacing. Expect to produce about 4,000 transplants per ounce of seed with approximately 3 ounces required to produce 10,000 seedlings. For example, to produce 10 acres of tomatoes with 5,800 plants per acre would require 58,000 transplants and would require about 18 ounces of seed (rounding up to 60,000 plants). Many seed companies no longer sell seed by weight but by count and will supply the germination rate as well. In such a case, the count and germination rate can be used to estimate the amount of seed to plant to produce the desired number of plants. For example, to produce 58,000 seedlings from seed with 90 percent germination would require 64,445 seed (58,000 divided by 0.90).
Tomato seedlings are usually produced in trays or flats that are divided into cells. Tomatoes require a cell size of approximately 1 inch square to produce a high quality, easily handled transplant. These trays or flats are available in a number of different configurations and sizes. They may be purchased as flats and inserts, polystyrene trays or, more recently, as one-piece rigid polyethylene plastic trays. Growers should make sure the trays or flats used can be handled with their transplanting equipment.
Media for production is usually peat based with various additives such as perlite and vermiculite to improve its characteristics. These can be purchased ready mixed or you can formulate your own mix. The individual components of peat moss, perlite, vermiculite, etc., can be purchased. Whether buying the individual components or a ready-made product, it is advisable to use finer textured media when starting seed. Check with your supplier about media texture. Some media are specially made for this purpose. In addition, these media may have fertilizer and wetting agents mixed in. Media with fertilizer is often referred to as charged.
Treated and/or coated seed may be used to produce seedlings. Most seed is sold with a fungicide applied to the seed. This will help prevent damping off during the germination process. In addition, various seed coats are available, from polymer to clay coats. These are useful when using automated seeding equipment to aid in seed singulation. Plant tomato seed ⅛ to ¼ inch deep. With an automated seeder, the seed will be placed on the surface and will have to be covered, usually with a thin layer of vermiculite.
After flats have been filled and the seed planted, they are often wrapped with plastic pallet wrap or placed in germination rooms (rooms with temperature and humidity tightly controlled) for 48-72 hours to ensure even moisture and temperature for optimum germination. The optimum germination temperature for tomatoes is 85 degrees F, at which tomato seedlings should emerge in about 5-6 days. See Table 2 for soil temperatures and number of days to germination.
Table 2. Soil temperature and days to germination. | |||||
Soil Temperature (ºF) | 60 | 68 | 77 | 85 | 95 |
Days to Emergence | 14 | 8 | 6 | 5 | 9 |
If charged media is used, there will be no need for fertilizer for the first 3 to 4 weeks of production. After that, use 150-200 ppm of a suitable water soluble fertilizer once per week (Table 3). With media that has no premixed fertilizer, begin fertilization as soon as the plants emerge. Growers may wish to use as little as 50 ppm of a suitable water soluble fertilizer with every irrigation. Tomatoes will require approximately 5 to 7 weeks to produce a good quality transplant. Cooler temperatures will slow growth, so greenhouse temperatures should be kept above 60 degrees F at night to accelerate growth.
Table 3. Amount of water soluble fertilizer to mix 100 gallons of fertilizer solution. | ||||
Fertilizer Source | ppm of nitrogen | |||
50 | 100 | 150 | 200 | |
weight (oz.) | ||||
20-20-20 | 3.3 | 6.7 | 10.0 | 13.4 |
15-0-15 | 4.4 | 8.9 | 13.4 | 17.8 |
Prior to transplanting, tomatoes should be hardened off. This is the process of reducing water and/or lowering temperature. Do this several days prior to transplanting. A good way to achieve this is to move the plants outside the greenhouse to a protected location (some shade), or open the sides of the greenhouse if possible. Reduce the amount of water the plants receive, but don’t allow the plants to wilt. Hardening plants is critically important to ensure survivability. Unhardened plants are much more vulnerable to environmental extremes.
A good quality transplant will be a sturdy, compact plant with a root mass that completely fills the cell. Water plants prior to transplanting. Tomatoes can be transplanted deeper than they grew in the greenhouse container and, in fact, it is desirable to do so. Roots will form on the stem that is below the ground.
Take care when transplanting into black plastic so the plants do not touch the plastic. The plastic can absorb enough heat to injure and kill plants. A drench of about 0.5 pint of a suitable starter solution should be applied to each plant. Examples of suitable solutions include mixing 3 pounds of 11-34-0 or 18-46-0 fertilizer in 50 gallons of water. Most transplanting equipment will have a tank to hold the solution and will automatically dispense the solution to each plant.
Carefully monitor plants for the first few days to a week after transplanting to ensure survival. Note any problems with dry soil, clogged irrigation, plants touching the plastic, etc., and take corrective action.
PEPPER
Peppers grow best on well-drained soils that have good waterholding characteristics and a pH of 5.8 to 6.6. Peppers are started as transplants in the greenhouse six to eight weeks prior to planting in the field. Because peppers are a warmseason crop, they should not be transplanted until the soil temperature 3 inches beneath the soil surface reaches 60°F.
Peppers grow best on well-drained soils that have good waterholding characteristics and a pH of 5.8 to 6.6. Peppers are started as transplants in the greenhouse six to eight weeks prior to planting in the field. Because peppers are a warmseason crop, they should not be transplanted until the soil temperature 3 inches beneath the soil surface reaches 60°F. Peppers grow well on raised beds covered with black or silver plastic mulch. Providing the plants with drip irrigation ensures optimum plant growth and yields and provides the option to apply injection-based fertilizer during the growing season. For more information on drip irrigation, consult ” Agricultural Alternatives: Drip Irrigation for Vegetable Production .”
Growers generally plant approximately 10,000 to 14,000 plants per acre in double rows spaced 14 to 18 inches apart on plastic mulched beds with 16 to 24 inches between plants in the row and with the beds spaced 5 to 6.5 feet apart from their centers. A single row of peppers can also be planted on each bed (5,000 to 6,500 plants per acre). Staking may be needed, depending on cultivar and cultivation methods.
Phosphorus, potassium, and lime rates should be based on annual soil test results. Applying 120 pounds of nitrogen per acre is recommended. For high-clay soils high in Pennsylvania, a general recommendation is to apply a portion of the nitrogen (40 to 60 percent) prior to planting and the remainder throughout the growing season via the drip irrigation system.
Pest Management
Weed control can be achieved with herbicides, plastic mulch, and a good crop-rotation system. Several preplant and postemergence herbicides are available for peppers, depending on the specific weed problem and pepper growth stage. If infestation levels are mild, early cultivation can minimize weed problems.
Insects are a major problem in pepper production. Aphids, flea beetles, pepper maggots, thrips, and European corn borers can all cause crop losses. Monitoring insect populations with traps and scouting will help you determine when you should use pesticides and how often you should spray.
Several pepper diseases can cause crop losses, including bacterial leaf spot, phytophthora blight, anthracnose fruit rot, and bacterial soft rot, and viruses such as potato virus Y and tobacco mosaic virus. These diseases can be managed by using disease-resistant and disease-tolerant cultivars, having a good crop rotation plan, growing in locations with good air movement, and planting in soils with good water infiltration.
Many of the pesticides necessary for pepper production are restricted-use pesticides and require a pesticide license to purchase. Pesticide applicators tests are usually administered at county extension offices; contact your local office for dates and times. When using any pesticides in your enterprise, you must follow all label recommendations regarding application rates and personal protection equipment (PPE) requirements. Also remember that worker protection standards (WPS) apply to both owner and employees.
Harvest and Storage
Most peppers are harvested by hand two to four times during the growing season. Mechanical harvesters are available for harvesting hot peppers (jalapeño, chiles, and hot cherries) with a once-over harvest. You will need to grade peppers for size and color and check for worms and insect damage to ensure you are marketing a high-quality product.
Cooling the peppers after harvest will remove field heat, which improves shelf life. You should refrigerate the peppers immediately after harvest to maintain quality. Peppers will retain good quality for approximately 14 to 21 days if stored at 90 to 95 percent humidity and 47 to 55°F.
Environmental Regulations
All agricultural operations in Pennsylvania, including small-scale and part-time farming enterprises, operate under the Pennsylvania Clean Streams Law. A specific part of this law is the Nutrient Management Act. Portions of the act may or may not pertain to your operation, depending on whether you have livestock on your farm. However, all operations may be a source of surface water or groundwater pollution. Because of this possibility, you should contact your local Soil and Water Conservation District to determine what regulations may pertain to your operation.
Good Agricultural Practices and Good Handling Practices
Good Agricultural Practices (GAP) and Good Handling Practices (GHP) are voluntary programs that you may wish to consider for your operation. The idea behind these programs is to ensure a safer food system by reducing the chances for foodborne illnesses resulting from contaminated products reaching consumers. Several major food distribution chains are beginning to require GAP- and GHP-certified products from their producers. These programs set standards for worker hygiene, use of manure, and water supply quality.
These practices require an inspection from a designated third party, and there are fees associated with the inspection. Prior to an inspection, you will need to develop and implement a food safety plan and designate someone in your operation to oversee this plan. You will need to have any water supply used by your workers or for crop irrigation and pesticide application checked at least twice each year. A checklist of the questions to be asked during the inspection can be found online. For more information about GAP and GHP, contact your local extension office or state department of agriculture.
You may also be impacted by the Food Safety and Modernization Act (FSMA), administered by the Food and Drug Administration (FDA). FSMA governs record keeping, health and hygiene, water quality, and animal waste used as fertilizer, among additional requirements. For more information about FSMA, visit Penn State Extension’s FSMA article .
Risk Management
You should carefully consider how to manage risk on your farm. First, you should insure your facilities and equipment. This may be accomplished by consulting your insurance agent or broker. It is especially important to have adequate levels of property, vehicle, and liability insurance. You will also need workers compensation insurance if you have any employees. You may also want to consider your needs for life and health insurance and if you need coverage for business interruption or employee dishonesty. For more on agricultural business insurance, see ” Agricultural Alternatives: Agricultural Business Insurance .”
Second, check to see if there are multi-peril crop insurance programs available for your crop or livestock enterprises. There are crop insurance programs designed to help farmers manage both yield risk and revenue shortfalls. However, individual crop insurance coverage is not available for all crops. If individual coverage is not available for what you grow, you may be able to use the Whole Farm Revenue Protection (WFRP) program to insure the revenue of your entire farm operation. Information from your Schedule F tax records (or a “Substitute Schedule F for WFRP Purposes” if you do not file a Schedule F) from the past five consecutive years is used to calculate the WFRP policy’s approved revenue guarantee. Operations that have expanded over time may be allowed to increase the approved revenue amount based on an indexing procedure. Depending on the number of commodities grown, you have the choice of coverage of 50 to 85 percent of your approved revenue. Coverage and premium costs depend on the level of diversification in your operation; the maximum level of insured revenue is $8.5 million (based on maximum adjusted gross revenues of $17 million and the 50 percent coverage level). WFRP also provides replant coverage if it not already covered under an underlying individual crop policy. More information on WFRP can be found online.
Finally, the USDA Farm Service Agency has a program called the Noninsured Assistance Program (NAP) that is designed to provide a minimal level of yield risk protection for producers of commercial agricultural products that don’t have multi-peril crop insurance coverage. NAP is designed to reduce financial losses when natural disasters cause catastrophic reduction in production. A basic level of coverage (50 percent of expected production at 55 percent of the average market price) is available for a fee of $325 per crop per county (fees are capped at $825 per producer per county, but not to exceed a total of $1,950 for producers growing crops in multiple counties). Higher levels of protection at the 50, 55, 60, and 65 percent levels at 100 percent of the average market price are available for additional premium. NAP coverage is available through your local USDA Farm Service Agency office. The application fee for this program may be waived for eligible limited-resource farmers.
Sample Budget
Included in this publication is a sample fresh-market pepper production budget (on page 6). This budget utilizes custom hire for most of the field work, which could be more economical for smaller acreages. If you have your own equipment, substitute your costs for the custom-hire costs. The budget summarizes the receipts, costs, and net returns of a pepper enterprise. This sample budget should help ensure that all costs and receipts are included in your calculations. Costs and returns are often difficult to estimate in budget preparation because they are numerous and variable. Therefore, you should think of this budget as an approximation and make appropriate adjustments in the “Your Estimate” column to reflect your specific production and resource situation. These budgets are developed for one acre; however, your scale of production should be based on your market considerations. More information on the use of crop budgets can be found in ” Agricultural Alternatives: Budgeting for Agricultural Decision Making .”
You can make changes to the interactive PDF budget files for this publication by inputting your own prices and quantities in the green outlined cells for any item. The cells outlined in red automatically calculate your revised totals based on the changes you made to the cells outlined in green. You will need to click on and add your own estimated price and quantity information to all of the green outlined cells to complete your customized budget. When you are done, you can print the budget using the green Print Form button at the bottom of the form. You can use the red Clear Form button to clear all the information from your budget when you are finished.
Sample Budget Worksheet
Initial resource requirements for fresh market bell peppers
Land: 1 acre
Labor:
- Production labor: 12-20 hours
- Harvest labor: 125-175 hours
- Grading and packing labor: 30-35 hours
Capital: $10,500-$12,500
Equipment:
- Tractor 40-75 hp
- Vegetable transplanter
- Plastic mulch layer
- Boom sprayer
CROPS
About 70% of the Indian population practices agriculture. Hence, the production and management of crops is an important aspect to ensure optimal productivity in the fields. The major agricultural practices involved in crop production and management are listed below:
- Preparation of Soil
- Sowing of Seeds
- Addition of Manure and Fertilizers
- Irrigation
- Protection from Weeds
- Harvesting
- Storage
Preparation of Soil
The soil is loosened and tilted before the seeds are sown. Ploughs are used for the purpose. If the soil contains big lumps, they are broken with the help of a hoe. This process aerates the soil so that the roots breathe easily. The nutrients and minerals get properly mixed with the soil and come at the top. Thus, the fertility of the soil increases and is fit for plantation.
Sowing of Seeds
The good quality, infection-free seeds are collected and sown on the prepared land. The seeds should be sown at proper depths and proper distances. Following are the various methods used to sow the seeds:
- Traditional techniques
- Broadcasting
- Dibbling
- Drilling
- Seed dropping behind the plough
- Transplanting
- Hill dropping
- Check row planting
Addition Of Manures And Fertilizers
The soil may not have the right nutrients to efficiently sustain plant growth. Hence, manures and fertilizers are added to the soil to increase its fertility and help plants grow better. Manure is prepared by using decomposing plant and animal matter in compost pits. Fertilizers, on the other hand, are chemicals prepared in factories which contain nutrients for a specific plant. They give faster results than manures. However, when excessively used, they turn the soil infertile.
Irrigation
Crops require water at regular intervals for proper growth. The supply of water to the plants is known as irrigation. Well, rivers, lakes, tube-wells are different sources for irrigation. The traditional methods of agriculture involve the use of humans and animals. The various traditional ways are moats, chain-pump, dhekli, rahat.
The modern techniques of irrigation include the sprinkler system and the drip system. Water is very important for the germination of seeds. It helps in the proper development of flowers, fruits, seeds, and plants. Therefore, it should be present in plants in large quantities.
Protection from Weeds
The undesirable plants that grow along with the crops are called weeds. These weeds, feed on the nutrients provided to the crops and thus reduce the supply of nutrients to the crops, thereby, inhibiting their growth. The growth of these weeds needs to be prevented in order to enhance the growth of the plants.
The process of removal of weeds is called weeding. To achieve this, weedicides are employed, which are essentially chemicals specifically made to destroy weeds. They are usually sprayed before seeding and flowering.
Harvesting
When the crop matures, it is cut for further processing. This process is known as harvesting. It is usually manual labour, done with the help of sickle. However, mechanical harvesting is used these days – machines such as combine harvesters are used where the crops are harvested and threshed in one go.
- Threshing- Separation of grains from the harvested crops is called threshing. It is done either mechanically or by cattle.
- Winnowing- The separation of grains and chaff is called winnowing. It is done either mechanically or manually.
Storage
The grains should be properly stored if they are to be kept for longer periods. They need to be protected from pests and moisture. The freshly harvested seeds should be dried before they are stored. This prevents the attack from microorganisms and pests.
The harvested and separated grains are stored in airtight metallic bins or in the jute bags. Dried neem leaves are added to protect them from damage at home. Large amounts of grains are stored in granaries or silos with specific chemical treatments, to protect them from pests and insects.
Food From Animals
Animals are an important source of food. The rearing of animals for food is known as animal husbandry. Some animals like cows and buffaloes are reared for milk, others for meat like goats and poultry. Some people consume fish as a part of their diet. Honey bees are reared for honey. Thus, animals are an integral source of food and food products.
Key Points Of Crop Production and Management
- The entire world depends on agriculture for its food. Therefore, it is very important to produce and store the harvested crops carefully.
- The soil should be loosened and aerated properly during crop production.
- Manures and fertilizers need to be added carefully. Too much fertilizer damages the soil while too little makes the crop deficient in nutrients.
- The crops should be irrigated periodically.
- The unwanted plants should be removed from the cultivated fields. These plants absorb the nutrients provided to the crop and obstruct their growth and development.
- The matured crops are harvested mechanically or manually.
- The harvested grains are dried and stored to protect them from pests and pathogens.
To explore more concepts on Crop Production and Management, or any other related topics, please register at BYJU’S.
Related Links
Frequently Asked Questions
What are the steps involved in crop production?
The steps involved in crop production include:
- Ploughing
- Sowing
- Adding manures
- Irrigation
- Harvesting
- Storage
What factors control crop production?
The factors that control crop production include:
- Temperature
- Precipitation
- Solar radiation
- Wind velocity
- Soil moisture
What is the importance of crop production?
Crop production supports the huge population of a country. All individuals depend on the crops for their food. It also provides employment to a large number of people.
BIOGAS
Biogas is produced when bacteria digest organic matter (biomass) in the absence of oxygen. This process is called anaerobic digestion. It occurs naturally anywhere from the within the digestive system to the depth of effluent ponds and can be reproduced artificially in engineered containers called digesters.
There are 2 main types of anaerobic digesters:
- covered effluent ponds for liquid waste, where biogas accumulates under an impermeable cover and is piped for processing
- engineered digesters for semi-liquid wastes, like fermentation tanks, where the waste is mixed and the digestion process can be controlled by heating or cooling, or by adding bacterial mix to enhance the degradation process.
During digestion, 30-60% of the digestible solids are converted into biogas.
Feedstock for the industrial production of biogas includes:
- livestock effluents and meat processing waste
- the organic components of landfills
- any other source of biomass (e.g. wastewater treatment sludge or food and beverage industry wastes).
What does biogas contain?
On average, biogas contains:
- 55-80% methane (CH4)
- 20-40% carbon dioxide (CO2).
- trace gases, including toxic hydrogen sulphide and nitrous oxide.
Methane gas is particularly important as its high energy content can be used to produce energy. Methane has 21 times the power of carbon dioxide to contribute to climate change. Rather than letting methane from natural putrefaction escape into the atmosphere, it makes sense to capture it and burn it. Combustion transforms methane into heat and carbon dioxide. In doing so, you can harvest the energy content of the gas and reduce the impact on climate change.
Reasons for investing in a biogas project
The key drivers for existing biogas plants in Queensland have been:
- reducing odours from abattoirs or rendering plants
- generating electricity for landfill sites, rendering plants and waste water treatment plants.
But investing in anaerobic digesters can also be justified to produce fertiliser, to increase water efficiency or to derive revenues from renewable electricity production.
Carbon pricing mechanism (CPM)
The rising costs of energy and potential liability under the carbon pricing mechanism (CPM) act as renewed incentives for some industries to consider processing their waste through anaerobic digestion.
While animal husbandry is not liable for its greenhouse gas emissions, associated industries, including abattoirs, rendering plants, food manufacturers and landfills, will fall under the obligations of the CPM. If they exceed the emission threshold, they will have to pay for emissions or look for ways to reduce and offset them.
Selling excess energy
The heat, steam or electricity produced from processing waste can be used on site to operate a business, which can offset part or all the cost of buying energy from the electricity network. Any surplus energy can be commercialised as green energy and sold back to the grid.
Facilities that want to generate part of their own power requirements and sell electricity surpluses will need to negotiate with electricity distribution network owners. Visit Ergon Energy’s website for more information and enquiries about connecting a biogas business to the electricity distribution network.
Methane capture and carbon offsets
Methane (CH4) is a greenhouse gas over 20 times more effective in trapping heat in the atmosphere than carbon dioxide (CO2). As a result, efforts to prevent or use methane emissions can provide significant environmental benefits. Under the Australian Government’s Renewable Energy Target and Carbon Farming Initiative, capture and processing of methane can generate carbon offsets with a commercial value on a carbon market.
To assist stakeholders in the meat and livestock industry investigate the potential of a methane capture project on their site, several questionnaires and self-assessment tools have been designed. For example, the AgriFutures Australia report Assessment of methane capture and use from the intensive livestock industry refers to a self-assessment tool created by Mattocks in 2003.
Approvals and regulations for biogas projects
Getting a biogas project approved
IDAS process
Most development applications for biogas projects in Queensland are assessed through the Integrated Development Assessment System (IDAS).
Under IDAS, the relevant local government authority generally acts as the assessment manager, making referrals to state agencies where required. State agencies will consider the project under state regulatory framework and in reference to national standards and industry guidelines (see ‘Legislation and guidelines for biogas projects’ below).
If you are planning a biogas project we recommend contacting your local government authority before going through the IDAS process. Your local government authority can help you understand local and state planning requirements.
Petroleum and Gas Inspectorate
We also recommend contacting the Petroleum and Gas Inspectorate (Resources Safety and Health Queensland) at the design stage of any project involving the capture, storage, transport and use of biogas.
The Petroleum and Gas Inspectorate has published the Guideline for operating plant – Biogas (PDF, 204KB) for designers, installers and operators of biomethane gas installations in Queensland. This guideline details the safety, health and compliance obligations for biogas operating plants as prescribed in the Petroleum and Gas (Production and Safety) Act 2004.
Legislation and guidelines for biogas projects
The following regulations and guidelines are relevant to biogas projects. These documents explain the regulatory framework stakeholders have to conform to in order to collect and use biogas:
Legislation
- Planning Act 2016
- Environmental Protection Act 1994
- Waste Reduction and Recycling Act 2011
- Petroleum and Gas (Production and Safety) Act 2004
- Work Health and Safety Act 2011
- Environmental Protection Regulation 2019
- Australian Standard AS 4454 (2003) for Composts, Soil Conditioners and Mulches references the biosolids guidelines.
Guidelines
- The Queensland Water Directorate has a comprehensive information sheet on reuse of biosolids in Queensland for its members.