Vermicomposting of School Wastes with <i>Eudrilus euginae</i>: Production and Economic Valuation


  • Jennifer D. Pano College of Teacher Education Cebu Normal University Osmeña Blvd., Cebu City
  • Jewish A. Merin


vermiculutre, bio-composting, solid waste management, eco-friendly, Eudrilus euginae


In response to the call of environmental distress brought about by the indiscriminate throwing of garbage, schools may play a big role in reducing the disposal of these wastes.  Left untreated or without intervention, schools are exposed to environmental and economic problems.  As a practice, the school is waiting for the City garbage truck to dispose its wastes.  In vermitechnology, ‘wastes can be turned into gold’; reduce the accumulation of environmental and economic problems and the addition of wastes to the dumpsite.

This study experimented on the possibility of using vermiculture in school waste management.  The following findings were drawn after analyzing the data gathered: the earthworm, Eudrilus euginae had a good volume of waste reduction when given papers for decomposition; nevertheless, faster decomposition was recorded when the E. euginae were given food left-overs.   There was a significant difference between the soil productions of E. euginae when given various food supplies.  In the same vein, there is also a significant difference between the economic valuation of the vermisoil produced and the commercial vermisoil.  Therefore, in having the vermitechnology, there will be economic gains, thus it can turn school garbage into ‘gold’.   In addition, vermicomposting will not show any negative tradeoff in the context of waste management rather making environmental, health and safety tradeoffs on the basis of cost-benefit analysis.  Vermitechnology offers good potential to turn school wastes into a valuable soil amendment and a source of livelihood.


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How to Cite

Pano, J. D., & Merin, J. A. (2015). Vermicomposting of School Wastes with <i>Eudrilus euginae</i>: Production and Economic Valuation. Asian Journal of Agriculture and Food Sciences, 3(2). Retrieved from