Why is it better and safer to dry the fermentation bed?
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Fermented bedding systems work effectively because of the powerful action of microbial strains. These microorganisms function best in a specific environment, such as when using rice bran as a carrier with a moisture content of around 65%. However, during the process, it's important to note that the litter doesn't need to be watered directly. Instead, the functional microbes require this moisture level to perform optimally. That’s why some people say that drying the fermentation bed is not only better but also safer. What does this really mean? Let’s take an example from the Jinbao fermentation bed system to explain.
In the Jinbao system, the sawdust layer is typically only about 50 cm thick, with a moisture content of 65%, which is essential for the system to work properly. It uses only the right bacterial species, without the need to add extra water, making it more stable and safe. But where does the moisture come from?
First, let’s look at the sources of moisture: (1) The sawdust itself often contains moisture. Fresh sawdust, like that from Chinese fir, eucalyptus, or other hardwoods, can have a moisture content of around 60% depending on the type of wood. Dry sawdust, on the other hand, may only contain about 30% moisture by dry weight. (2) Pig excrement is another major source of moisture. On average, pig feces contain about 60% water, and urine contributes significantly as well. For example, each pig produces roughly 4 kg of waste per day. In a 20-square-meter fermentation bed housing 15–20 pigs, this can result in up to 60 kg of water daily — a substantial portion of the moisture needed. (3) Other sources include leftover drinking water, feed residues, or rainwater. While these are minor, proper drainage and sheltering are still necessary to prevent excess moisture buildup.
Second, why is not adding water better and safer? Because the moisture comes naturally from the above sources, and it’s not under human control. If we keep adding water, the moisture level could exceed the required 65%, leading to poor management and potentially killing the beneficial microbes. Once they die, the fermentation bed loses its effectiveness. On the other hand, if the moisture is too low, the microbes simply go into a dormant state or slow down their activity. But when the right moisture level is reached, they become active again, helping to break down waste, reduce odors, and improve the overall environment. This makes the system more efficient and cost-effective.
Therefore, it’s better and safer to manage the fermentation bed in a dry way, allowing the natural moisture sources to maintain the ideal conditions for microbial activity.