What are the benefits of silage?

March 07, 2021

What are the benefits of silage?

Most of the crops in the north of China are season-to-season. Therefore, in autumn and winter, there will be a lack of fodder, especially fresh forage grass. Most of the farmers feed with hay, which greatly reduces the nutritional content of fodder. And palatability. Through silage processing, silage made not only fresh and palatable, but also solve the problem of lack of forage in autumn and winter.

The silage made from the use of Gumba Silage Fermentation Aid, in addition to the advantages of conventional silage, also increases bacterial protein due to fermentation, palatability, nutrition, and digestibility are higher and better, thereby effectively reducing the total cost of feeding After the silage made from this product is eaten by animals, a large number of functional microorganisms can directly participate in the barrier function of the animal's intestine, supplement the population and quantity of beneficial microorganisms in the animal's intestine, form a "dominant beneficial bacteria group", and stop pathogenic microorganisms. Colonization and growth propagation, restoring and maintaining the microecological balance in the animal's intestine, thereby improving the animal's immunity and disease resistance, making the animals less sick, allowing farmers to save worry and money; the silage produced contains powerful functions The microbial flora can destroy the tough cell walls of feedstuffs and convert some of the hard-to-degrade “macromolecule” substances such as cellulose and pectin into “small molecules” such as monosaccharides and oligosaccharides, and produce a variety of organic substances. Acids, vitamins, enzymes, amino acids and many other unknown growth factors increase the nutritional level and digestion of silage Use rate, allow the animal to "eating without digesting," "do not eat flesh" phenomenon has been effectively improved.

White Garlic ,also called Normal White Garlic or purple white garlic,is the most common garlic variety of Shandong,China. The skin ofnormal white garlic is basically white but White garlic also has a few purple stripes on it.

Normal white garlic, new crop

1. Commodity name: Normal White Garlic (Regular white garlic or Single Clove Garlic)

2. Feature: strongly spicy, milk white flesh, naturally bright color, no burnt, no mouldy, no broken, no dirt skins, no mechanical damaged, 1-1.5cm stem length, roots cleaness.
3. Size: 4.5-5.0cm, 5.0-5.5cm, 5.5-6.0cm, 6.0-6.5cm, 6.5cm & up.
4. Packing:
1) Loose packing(inner string bag):

 a) 5kgs/carton, b) 10kgs/carton, c) 20kgs/carton; d) 5kgs/mesh bag, e) 10kgs/mesh bag, f) 20kgs/mesh bag
2) Prepacking:
a) 1kg*10bags/carton    b) 500g*20bags/carton      c) 250g*40bags/carton
d) 1kg*10bags/mesh bag e) 500g*20bags/mesh bag   f) 250g*40bags/mesh bag
g) prepacked by 1pc/bag, 2pcs/bag, 3pcs/bag, 4pcs/bag, 5pcs/bag, 6pcs/bag, 7pcs/bag, 8pcs/bag, 9pcs/bag, 10pcs/ba, 12pcs/bag, then packed with 5 or 10kgs carton, 5 or 10kgs mesh bag outside h) packed according to clients' requirements.
5. Supply period: all the year round
a) Fresh Garlic: early June to end August
b) Cold storaged garlic: early September to the next middle May
6. Conveyance:
a) Cartons: 24-27.5MT/40' HR (If palletized: 24Mt/40' HR)
b) Bags: 26-30Mt/40' HR
7. Transporting and storing temperature: -3°C--+2°C

8. Shelf life: stored for up to 12 months in proper conditions

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Fresh Normal Garlic

JINING FORICH FRUITS & VEGETABLES CO., LTD. , https://www.forichgarlic.com