In the transition from late spring to summer, a wide range of green forages and wild plants flourish. In rural areas, many pig farmers and specialized households collect these fresh, juicy feeds to supplement their pigs' diet. This practice is not only economical but also beneficial for animal health, and it should be strongly encouraged. In addition to feeding pigs with fresh green fodder, it can also be fermented using a process known as "blister fermentation," which enhances its nutritional value and palatability.
The method involves collecting grass, wild vegetables, leaves, or other green materials and chopping them into small pieces. These are then placed into large containers such as cylindrical bins or concrete pits. The layers are compacted tightly, and heavy stones are placed on top to press the feed down. Afterward, clean water is added until the feed is submerged by about 2 to 3 inches, ensuring that no part of the feed is exposed to air. After soaking for 4 to 5 days, lactic acid bacteria naturally present in the water and plant material begin to multiply, resulting in a slightly sour, fermented feed.
This fermented feed has a sweet and sour flavor that pigs find very appealing. To further improve the quality, you can add fermented glutinous water, well water, tofu residue, bran, distiller’s grains, or glutinous rice into the mixture. For best results, layer the green forage first, about 4 to 5 inches thick, followed by 2 to 3 inches of the other ingredients. Press everything down firmly and cover with more water. After 4 to 5 days of fermentation, the feed is ready to be given to the pigs.
It’s important to prepare multiple containers or tanks at once, depending on the number of pigs you have, so that you can rotate the feed supply continuously. This ensures a steady and consistent supply of high-quality, fermented feed throughout the season. By adopting this method, farmers can reduce feed costs while improving the overall health and growth of their livestock.
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