The idea is a good one and ...
Published by Ciaran Gillen, Managing Director at BioFuture Ltd.
The idea is a good one and worth exploring. The almond shells in particular have pores where the microbes can attach. It will be necessary to provide enough aeration to keep the shells in suspension. The pistachio shells are likely to degrade over time since they are much thinner than the almond shells. It is also worth remembering that it is the biofilm attached to the shells which do all the degradation work so I would certainly consider bioaugmentation to make sure you have optimised biofilm for the influent to be treated.