Keeping up with the times — Raising pigs in a more natural way. Many pig farmers still use cement floors for their pigsties, believing it's clean and easy to manage. However, this environment is not ideal for the health and growth of pigs. Pigs naturally seek out trace elements through a behavior called "arch method," which is difficult to perform on hard, non-porous surfaces. Without access to these essential nutrients, pigs may suffer from deficiencies, leading to slower growth, weaker immunity, and higher chances of disease. This can significantly impact the profitability of farmers.
To address these issues, a modern and eco-friendly technique is gaining popularity — the fermented bed system for pig farming. This method has been widely adopted in countries like Europe, the U.S., Germany, and Japan, but is still relatively new in China. Compared to traditional methods, it offers multiple benefits: it's environmentally friendly, saves time and labor, reduces costs, and produces higher quality meat.
The first step in setting up a fermented bed is preparing the organic litter. The main ingredients usually include sawdust, wood chips, peanut shells, or straw powder. These materials are mixed with a microbial starter to create an active bedding layer. It's recommended that the bed be at least 50 cm high. To activate the microbes effectively, the starter should be mixed with 5–10 times its volume in rice bran or corn flour before being gradually diluted and evenly spread.
Daily management is crucial for the success of this system. First, maintaining the right pig density is important. Overcrowding can reduce the effectiveness of the fermentation process, as waste won't break down quickly enough. A space of 1.2–1.5 square meters per pig is ideal, though this can be adjusted slightly for piglets.
Second, pest control is necessary. Before introducing pigs into the bed, they should be thoroughly dewormed to prevent parasites from entering the system. This helps avoid re-infection when pigs consume the fungal hyphae.
Third, managing the fermentation rhythm is key. Farmers can adjust temperature and activity by adding more microbial activators, pre-activating the culture with brown sugar water, increasing the amount of fresh rice bran or urea solution, or adjusting moisture levels and turning the bed more frequently.
Lastly, it's important to avoid using chemical additives or antibiotics in the pig house, as they can harm the beneficial microorganisms that drive the fermentation process. By following these steps, farmers can enjoy a healthier, more sustainable, and economically viable way of raising pigs.
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