Why is it better and safer to dry the fermentation bed?

Why is it better and safer to keep the fermentation bed dry? Fermented bedding systems work effectively because of the powerful microbial strains that are present. These microbes function optimally in a specific environment, such as when using rice bran as a carrier with a moisture level of around 65%. However, during the process, it's important to note that the litter doesn’t need to be watered, yet the functional microorganisms still require that 65% moisture level to perform their role. This might seem confusing—why is it better to keep the bed dry? Let’s take a closer look at the Jinbao fermentation bed system for clarification. In the Jinbao system, the sawdust layer is typically only 50 cm thick, and the moisture content is maintained at around 65%, which is essential for the proper functioning of the bacterial species. The system is designed so that you don’t need to add water manually; this makes it more secure and efficient. But where does the moisture come from? First, let's explore the sources of moisture: 1. **Sawdust itself**: Fresh sawdust, like that from Chinese fir, eucalyptus, or other hardwoods, usually has a moisture content of about 60%. Dry sawdust can have as low as 30% moisture by weight. 2. **Pig excreta**: Pig waste contributes significantly to the moisture level. The feces generally contain around 60% water, and urine adds even more. For example, with 15–20 pigs on a 20-square-meter bed, each producing about 4 kg of waste per day, that’s roughly 60 kg of moisture daily. This is a major source of water. 3. **Other sources**: Some water may come from feed residues, drinking water spillage, or rainwater. However, these are minor and should be controlled through proper sheltering to prevent excess moisture. Secondly, why is not adding water better and safer? Because the moisture comes naturally from the sawdust and pig waste. If we artificially add water, it can easily exceed the ideal 65% level, leading to flooding. When that happens, the beneficial microbes die off, and the fermentation bed loses its effectiveness. On the other hand, if the moisture is slightly lower than 65%, the microbes just go into a dormant state or slow down their activity. Once the right moisture is restored, they become active again, helping to reduce odors, improve hygiene, and increase economic efficiency. In conclusion, keeping the fermentation bed dry is not only better but also safer, as it allows natural moisture sources to maintain the ideal environment for the microbes without human intervention. This ensures long-term stability and performance of the system.

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