November 30, 2017
This is the fifth blog I’ve written as part of the evaluating ingredients series which provides tips for evaluating the relative value of ingredients. This series gives knowledge…
November 22, 2017
At Insta-Pro, some of the more interesting products that we have extruded are; turkey and broiler mortalities, by-products from slaughter facilities, radiator stop leak, ground mink carcasses, centrifuged eggshell, ground fish parts, municipal…
November 16, 2017
In my 27 years of working with Insta-Pro and its unique high shear dry extrusion technology, I have been witness to some rather interesting projects. The majority of them…
November 9, 2017
As mentioned in our previous blog on rice bran, rice is cultivated in every continent of the world except Antarctica. In total, there are more than 100 countries…
October 26, 2017
In previous blogs, we have discussed how our process for stabilizing rice bran is effective and efficient for feeding livestock and other applications, including food. When considering the…
October 19, 2017
In part 4 of the How to Evaluate Ingredients series, I’m switching back to poultry. Parts 1 and 2, focused on poultry and how changes in the levels…
September 28, 2017
For part 3 of how to evaluate ingredients, I’m switching over to ruminants. In parts 1 and 2, I focused on poultry and how changes in the levels…
September 21, 2017
In part 1, I discussed the effect of dietary crude fiber level, or the amount of indigestible carbohydrates, on metabolizable energy content of a broiler diet. As the…
September 14, 2017
Soybeans consumed by livestock and poultry animals worldwide are processed through solvent or mechanical extraction then converted to soybean meal. As the inventor of high shear, dry extrusion,…
August 31, 2017
FAO predicts that by 2050 food production will have to increase by 70 percent in order to meet the population’s food demand. They also mention that combating poverty…
August 24, 2017
There are many choices when formulating diets for food animals. Understandably, least-cost formulation programs are used to quickly determine how to meet certain nutrient requirements, different for each…
August 3, 2017
In a previous blog, we discussed implementing an extrusion facility for poverty alleviation. The center mentioned in the blog, Don Bosco Agro-Mechanical Technology Center, is managed by Salesian…
July 20, 2017
In this industry, we talk about protein a lot. This is because it helps evaluate the value of an ingredient or diet. The type of protein we are…
July 13, 2017
When I started my career in a pig breeding farm way back in 1978, the length of a 6-month-old gilt was about 110 cm (~ 43 in) and…
July 6, 2017
A recent blog post over at WATT made some good points while discussing a topic many livestock producers debate – investing in high-quality ingredients versus inexpensive ingredients for…
June 1, 2017
I can remember a time, not so long ago, when the entire focus of animal protein production was on lean growth in as few days as possible –…
May 18, 2017
We invented the high-shear dry extrusion process and have sought to optimize it over the years through research—much of which has been detailed here on the blog. In a…
May 11, 2017
When running soybeans through an extruder or through an ExPress® system (an extruder and a press in-line) it is very important to have all the correct parameters to…
