the organic components of solid waste can be classified into three broad categories: putrescible, fermentable and non-fermentable. Putrescible wastes tend to ecompose rapidly and unless carefully controlled, decompose with the production of objectionable odours and visual unpleasantness. Fermentable wastes tend to decompose rapidly, but without the unpleasant accompaniments of putrefaction. Non-fermentable wastes tend to resist decomposition and, therefore, break down very slowly. A major source of putrescible waste is food preparation and consumption. As such, its nature varies with lifestyle, standard of living, and seasonality of foods. Fermentable wastes are typified by crop and market debris.