I. Product Introduction Kinpo 2 is a high-performance feed fermentation starter developed by integrating the latest microbiological engineering technologies from Europe, the U.S., Japan, and South Korea. This product is the result of advanced techniques such as separation, screening, mutation, purification, and rejuvenation, combined with proprietary intellectual property. It contains a diverse range of beneficial microorganisms, including Bacillus, lactic acid bacteria, yeast, and filamentous fungi. The total number of live bacteria exceeds 1 billion per gram, making it ideal for fermenting various types of concentrated feeds. It can be used to ferment all kinds of feed materials, offering a natural, green, and safe microbial solution for animal nutrition. II. Reference Recipe Soy sauce residue contains a high salt content—approximately 7-8%—which makes it unsuitable for feeding large numbers of pigs or for long-term use, as it may cause salt poisoning. It is typically used only as a seasoning in pig feed. For pigs weighing less than 40 kg, soy sauce residue should not exceed 10% of their diet, while for pigs over 50 kg, it should be limited to 30%. Using it alone can lead to reduced feed intake, nutritional deficiencies, and even serious health issues like gastroenteritis. A common reference formula includes: 30% soy sauce residue, 20% corn noodles, 30% wheat bran, and the rest can be rice bran or other suitable ingredients. Adjust the ratio based on the moisture level of the soy sauce residue. The recommended dosage of Kinpo 2 is 1-2 times higher than usual. III. Operating Instructions To begin, mix the product thoroughly with the material to be fermented. If needed, you can use a gradual dilution method to ensure even distribution. Add water and mix well, aiming for a moisture content between 65% and 75%. To check this, grasp the material tightly—if you see a slight watermark but no dripping, it’s perfect. If water drips out, the moisture is too high. If it's too dry, add more water and remix. Place the mixture in containers such as pots, jars, or plastic bags, then seal them and ferment at room temperature for 2–3 days. When the fermented material smells sweet, slightly sour, and has a slight alcohol aroma, it’s ready to feed. For large-scale fermentation, you can stack the material on a clean concrete floor or in a fermentation tank, cover it with a plastic sheet, and let it ferment under the same conditions. IV. Notes to Consider 1. When stacking or loading the material, make sure to seal it properly but avoid compacting it. 2. After opening a container or bag, close it immediately to prevent contamination. Do not leave it open for extended periods. 3. Avoid using spoiled or foul-smelling raw materials. Improper storage after fermentation may lead to mold or bad odors, making the feed unsafe for animals. 4. Dosage and usage of the final fermented product: For piglets, add 20–30% of the fermented feed to their diet. For larger pigs, chickens, and ducks, use 30–50% (based on dry matter) when formulating complete feed. Introduce the fermented feed gradually, avoiding sudden large replacements. 5. Store the product in a cool, dry place away from direct sunlight.
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