With the continuous improvement of people's living standards, the catering industry has experienced rapid growth, leading to an increasing number of restaurants. As a result, many restaurants are struggling with excess waste, including leftover food and by-products such as gizzards. This surplus, often referred to as "drowning water" in the restaurant industry, is not only low-cost but also rich in nutrients—making it a potential feed for pigs. However, because this material contains a high level of spoilage bacteria and harmful substances, directly feeding it to pigs can lead to poor health outcomes, with pigs being highly susceptible to illness when consuming raw gizzards.
To make this waste usable, it needs to be fermented before feeding. One effective method is using a fermentation starter like the Goldpox Hydroponic Ferment Starter. After fermentation, the feed becomes more digestible, nutritious, and appealing to pigs, resulting in better growth and economic returns.
In the past, I used to boil the waste water and then feed it to the pigs, which was time-consuming, energy-intensive, and inefficient. The boiled waste would spoil quickly and couldn't be stored for long. Last year, I came across information online about a special fermenting agent designed for glutinous water, called the Goldpox Hydroponic Ferment Starter. I decided to give it a try by purchasing two bags, and I was really impressed. The fermentation process was quick, the feed could be preserved for longer, and it could be fed anytime. The fermented feed had a pleasant aroma, and the pigs loved it, which led to better weight gain and meat quality.
This year, I raised 200 pigs in two batches and made a profit of 60,000 yuan. Pig farming is still a promising industry with good potential. The preparation method involves mixing wheat bran, rice bran, and wet by-products in a ratio of 30%:30%:40%. When there's a lot of moisture, it’s best to drain some of it. Then, add 0.2% of the Goldpox starter, mix thoroughly, and control the water content at around 65%. To check if the moisture is right, grab a handful of the mixture—if it forms a ball without dripping water and crumbles when pressed, it’s just right. Then, place the mixture into a fermentation tank—whether small or large, even a sink can work—and seal it tightly. Fermentation typically takes 3–5 days. After each use, cover it again, and it can be stored for over six months without spoiling.
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