Composting is the process by which organic waste materials are decomposed in the presence of oxygen, through the action of bacteria and other microorganisms. The microorganisms consume oxygen while feeding on organic matter, which generates heat, carbon dioxide and water vapor. These products are released into the atmosphere. The composting process reduces both the volume and mass of the raw materials while transforming them into a composted organic material as fertilizer [1]. Odor is one of the most common, immediate and potentially damaging emissions at composting sites. It should not come as a surprise that it is also one of the most widespread sources of public complaint about their environment. The nature of the odor emitted from the composting process will depend on the type of material being processed and the stage within the composting cycle. Due to the necessary reliance on microorganisms to degrade the organic wastes, there will always be some odor emitted at each stage of the process. The key to good composting is to manage the process to avoid excessive odor emissions. The aim of this study was to investigate pathways for generation odors in the composting process. The types of odorous substances emitted from the starting phase based on a fresh feedstock will include the following: Aldehydes; Alcohols; Carboxylic acids; Esters; Ketones; Sulphides; nd Terpenes and the types of odorous substances emitted from the mesophillic phase will include: Organic sulphides; Terpene; and Ammonia [2]. This report reviews the application of physical and chemical controls such as: moisture, temperature, pH and C/N ratio, to provide the prevention and control of odors at organic wastes processing facilities and improving compost process efficiency [3].

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