Fresh cassava tubers have a high composition of water, starch, and toxins (hydrochloric acid HCN), difficult to preserve, and low nutritional content (especially protein). The process of drying and grinding cassava roots into powder is difficult if the weather is unfavorable. Bringing fresh cassava roots with additives not only increases the nutritional content of food, eliminates toxins, the animals are more gluttonous, quickly grow up and also store a large amount of good quality supplementary feed. This process creates cassava bagasse.

1. Principle of fermentation

Ensure completely anaerobic: Fresh cassava root fermentation is an anaerobic fermentation method. Therefore, anaerobic assurance is a prerequisite for fermentation, minimizing the amount of air in the bag and the air from the outside cannot enter the bag, otherwise, the silage will rot. . Therefore, food should be kept in two-layer plastic bags or sealed tanks or tanks.

2. The order of steps to fermenting fresh cassava roots

-Crushing or slicing the cassava roots: Crush or slice the cassava roots as small as possible. Get rid of the rotten tubers. Should be incubated immediately after chopping and grinding as soon as possible.

-Weighing raw materials: Weighing the minced, ground cassava roots and the additives depending on the available local additives according to one of the following 3 recipes:

+Formula 1: 55 or 70 or 85 kg of crushed fresh cassava roots + 45 or 30 or 15 kg of chopped fresh sweet potato leaves (not dried) + 0.5 kg of table salt.

+Formula 2: 55 or 70 or 85 kg of crushed fresh cassava roots + 45 or 30 or 15 kg of chopped fresh peanut leaf tops (not withered) + 0.5 kg of table salt

+Formula 3: 90 kg of crushed fresh cassava roots + 20 kg (rice bran or dried cassava leaf powder or crushed dried chicken manure powder) + 0.5 kg of table salt.

Mixing and tempering: The weighed ingredients are poured into the pile and mixed together by hand or a shovel. To ensure the low amount of salt is mixed evenly in the silage, you must first mix salt with additives (rice bran, chicken manure, tapioca leaf powder, ...) then mix well with freshly ground cassava roots. , chopped.

T-Global manufacture high-quality Cassava Bagasse from Viet Nam.

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