A wide range of materials can be used for fermentation, especially organic waste. Although different materials follow the same basic fermentation principles, the specific indicators and operational steps may vary. Here, we provide a brief overview of the fermentation process using wood chips.
First, place the wood chips into a bag or container and add water to moisten them. Then, add organic fertilizer at a rate of 10% of the volume of the wood chips, or introduce a fermentation broth if available. Mix everything thoroughly, then build a pile in the fermentation tank with a height of approximately 1.2 meters. Once the pile is formed, insert a thermometer into the center to monitor temperature changes.
Depending on the season, it typically takes 3–4 days in summer or 5–6 days in winter for the temperature to rise above 60°C. This high-temperature phase usually lasts for about a week, after which the fermentation enters the maturation stage, where the temperature should be maintained between 40–50°C. During this time, the temperature must reach 60°C or higher for one or two days before the first turning is performed.
When turning the pile, ensure thorough mixing so that the turning process also serves as a mixing step. After the first turn, a second round of turning is carried out. If some parts of the material are too dry, water should be added to maintain the right moisture level. The third and fourth turns follow the same procedure. Eventually, the temperature stabilizes around 45–50°C, and the fermentation is considered complete when the pile has turned dark brown, is covered with actinomycetes, and feels soft and pliable.
At this point, the fermentation is complete, and the material is ready for testing. The final product must meet certain physical and chemical standards, such as moisture content (30–40%), pH (5.5–7.5), and EC value (less than 1.5).
While traditional fermentation methods have been widely used, modern technologies like the Jinbao-type fermentation additives have significantly improved the process. These advanced strains allow for faster fermentation, lower usage rates, reduced costs (less than one-third of foreign alternatives), and simplified operations—often referred to as "foolproof" methods. The resulting products show better nutritional content, appearance, color, and odor. As a result, they have largely replaced traditional methods that rely on no added microbes or complex procedures. For more details, visit the official website of Beijing Huaxia Kangyuan Technology Co., Ltd., where you can find comprehensive guidelines on how to use the Jinbao-type fermentation aid. Additional information is also available upon request.
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