Porlaso, the Argentinian partner of Lower Saxon animal house outfitter WEDA Dammann & Westerkamp GmbH, has developed a seminal fermentation method in co-operation with Dutch expert Dr Ronald Scholten of Dr FERM.
The basic concept aims to enable pig farmers to ferment raw, full-fat soy beans among others as a high-value feeding stuff in their own operations. The method is based on a sophisticated combination of temperature and specific bacteria and enzymes.
The technological basis for this is a fermentation process conceived by WEDA, which has proven itself over years in the daily practice of pig farming. Beyond that, WEDA contributes a great degree of experience in the integrated process control, monitoring and mixing technology essential for this process.
Dr Scholtensaid: “The method works according to the so-called synchronised batch fermentation, where two fermenters process the raw material in turns. Hygiene plays a large part in this process: one fermenter always undergoes cleaning while the fermentation process goes on in the other.
“At its core, the new fermentation method also aims at an efficient process for the degradation of the anti-nutrition factors contained in raw soy. To date, these harmful essences had to be eliminated using a complicated roasting or extrusion method. The risk, however, is that not all anti-nutrition factors are completely deactivated at all times with this method. “