THOUGHTS ▶▶▶ Kimchi for pigs T CREDITS


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here’s nothing really new about fermentation. Even centuries before it was understood what happens at the microbiological level, civilisations already knew how to upgrade their meals. Fermentation with lactic acid bacteria turns cabbage into sauerkraut or kimchi to extend shelf life; similarly, fer- mentation makes nutritious yogurt out of milk. And, not surprisingly, fermentation of feedstuffs has


been observed to benefit pigs as well.


The “why”, however, is getting increasingly answered these days. In a webinar I hosted this month, speakers on behalf of fermentation expert company European Protein shared that they are working on a gut health database in cooperation with the University of Copenhagen, involving 50 farms. More results will come later in the year – a review of this webinar can be found on page 33.


Interestingly, last month Germany’s Professor Josef Kamphues also delved into controlled fermentation at the digital edition of the European Symposium of Porcine Health Management (ESPHM) in April. In trials with 60% fermented rye and rapeseed and 40% non-fermented roller mill ground cereals, he saw Escherichia coli, Clostridium perfringens and Salmonella levels drop, which means there would be no need for further acidifying agents, and cheap ingredients would be available at higher dietary levels. That’s plenty of reason to read more about his presentation – and the ESPHM – on pages 6 and 7.


Vincent ter Beek, editor Pig Progress


Vincent ter Beek


Editor Pig Progress +31 314 35 81 26


vincent.ter.beek@misset.com


Marieke Ploegmakers Editor All About Feed +31 314 35 81 81


marieke.ploegmakers@misset.com


Fabian Brockötter


Editor Poultry World +31 314 35 81 40


fabian.brockotter@misset.com


Zana van Dijk


Editor Dairy Global +31 314 35 81 48


zana.van.dijk@misset.com


Sunita van Es


Editor Special Projects +31 314 35 81 54


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Rebecca Kwakman


Content manager international +31 314 35 81 43


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Teamlead International +31 314 35 82 80


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Dhierinder Ramcharan


Key account manager South America, Africa, Middle East,


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dhierinder.ramcharan@misset.com ▶ PIG PROGRESS | Volume 37, No. 4, 2021


Joey Wensink


Account manager Australia, New Zealand, UK, Ireland & Future Farming


+31 314 35 82 47 joey.wensink@misset.com 5


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