reflected in higher levels of acetic acid, for example, which has a negative effect on the taste of the product. Working with our fermentation expert, Ronald Scholten, we have further opti- mised this concept over the last years.”
What else, besides grain, can be fermented? “The choice of the right raw materials mixture is a determining factor in the fermentation process. We have noticed that pig farmers more often buy the raw materials themselves. So this provides great opportunities to ferment these products as well. In the beginning, mainly raw materials such as wheat, barley and rye were primarily used for fermentation. But the quest is on to use other raw materials as well, and to upgrade them via fermentation. Think of lupines, peas and field beans. These can easily be fermented and are more available these days. In addi- tion, they are often cheaper than conventional protein sources. Fermentation degrades the anti-nutritional factors and thus improves the digestion of the feed. Our goal is to make pig feed out of cow feed and to use fermentation as an ‘extra stomach’ and ‘pre-digester’ for the pigs. This way, low-grade raw materi- als can be made suitable for the pig.”
faster and better than the freeze-dried cultures that are gener- ally used to make fermented pig feed. It is also less expensive. Every hour in fermentation is important because every hour that the process takes longer, the end product is less stable because unwanted germs (e.g. coliforms) have more time to multiply and prompt undesirable chemical reactions. This is
What do you expect from 2016? “Currently, within the customer base of ForFarmers, we feed 35,000 sows, 120,000 piglets and 170,000 finishers with fer- mented feed. This is equivalent to 4,500 tonnes of ferment a week. I expect that this year the concept is really going to take off. I see most growth at the large pig farms in the Netherlands and Germany. This is because large farms often feed separate raw materials and are keen to reduce the feed costs even fur- ther. The time seems right for pig farmers to start using this concept, as we now have more knowledge about it and can therefore provide a very stable product.” “We have also seen a greater interest in feeding fermented feed to sows. Studies show that sows on fermented feed consume less feed, wean heavier litters and have an improved gut health. We expect that another 10,000 sows within our customer base will be fed on fermented feed this year. Given the increasing pressure to further reduce antibiotics and emerging issues such as Salmonella, I expect the interest in fermentation to grow within Europe.”
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