Many farmers on cassava residue will not be stored, just pile on the outside with a simple cover some of the film, cassava residue in a day or two it becomes yellow, black (plain pollution), often cause poisoning after feeding the animals, the incidence frequently. But the low price of cassava residue, and wide sources, such as through scientific fermented microbial fermentation agent, and then with the right amount of protein feed and trace elements, and then to the pigs, you can reduce costs, significantly increase economic efficiency. Many farmers in the past often used glucoamylase fermentation of cassava residue, since glucoamylase single species, low energy, and therefore the conversion time is too long, the effect is not obvious, the high cost of dealing with a ton of cassava bagasse required glucoamylase spending 30 ~ 60 dollars. Below we explain the following use of probiotic ferment fermented cassava dregs do bio-feed technology and methods. The fermentation process: raw materials: 1000 kg cassava residue, 50 kg wheat bran (corn flour or bran, etc.), 2 kg of brown sugar. 4 bottles Acres beneficial feed fermentation broths.

Steps:
1, the first one kilogram kg feed fermentation broth diluted with 20 kg of water. Then 50 kg of wheat bran and stir, humidity around 50% (criteria, with a clutch, forced into a lump grip, grip force it, between the fingers feel wet, but no water down).

2, with about 100 kg of water melted brown sugar (how much depends on cassava residue humidity of specific water availability)

3, and then marinated bran evenly sprinkle 1000 kg Okara, sprinkle again, again spraying water, brown sugar has melted good, (if able to do so, can be stirred with a mixer, stir also can artificial).

4, after the stir in sealed containers (bags, tank, vat, fermentation tanks, etc.) compacted sealing 3-5 days to ferment. Save time fermented cassava residue was sealed, can be stored for one year without deterioration (generally recommended to use the best finish in a month), if stored in sealed properly, it will lead to increased alcohol content, acidity, animal feed Hey wine fermented cassava residue is too high it may cause intoxication, cassava residue in the acidity is too high, the animal would not like to eat (but you can use baking soda and 1 to 3% ie soda to neutralize, or Add 10 g per 100 kg saccharin).

If you want long-term preservation, they have strict sealing, compaction and compaction process, try to exhaust air bag, so not only can long-term preservation, but also in the preservation process, degradation but also for a longer time, digestion and absorption better rates, better nutrition. Other solid fermentation lees of this principle is, of course, is a prerequisite to ensure strict seal does not leak a little air into the compound, the longer, better quality, better nutrition (but actual production, many users do not ensure strict seal, therefore, recommended that runs as soon as possible.

the best way is put your cassava into process as soon as posibble. the high quality cassava starch production machine can processing cassava with high extraction rate.  Email us ,we will sahre more insights.