A huge beneficiaries of cacao peel to feed cow and rise them in shorten time.
FERMENTATION PROCESS OF CAKAO PEEL
To ferment cocoa fruit skin we need the following ingredients:
Fresh cocoa fruit leather with about 85% water content;
6 kg of urea fertilizer for every 1 ton of cocoa peel; and
Probiotics starbio as much as 3 kg for every 1 ton cocoa fruit skin. We also need tarpaulins to store temporary cocoa fruit skins that have been mixed with these other ingredients.
Probiotics starbio is a colony of microbial seedlings (derived from cow's stomach) packaged in a mixture of soil and grass roots and leaves or twigs are decomposed. In these colonies there are several microbes that have specific functions, such as Cellulomonasclostridium thermocellulose (fat digesters), Agaricus and coprinus (lignin digesters), and Klebssiella and Azozpirillum trasiliensis (protein digesters). Starbio probiotics is an aerobic probiotic producing carbohydrate-breaking enzymes (cellulose, hemicellulose, lignin), protein and fat.
After all the ingredients and tools are available, cut the peel of the cocoa fruit by 3-5 cm size using a machetes or a special enumerator. Overlay the plastic sheeting and dry the cultivated cocoa skin on top with sunlight for 6 hours or until the moisture content reaches 70%. Next mix the probiotic starbio and urea into the dried cacao fruit shell. Cover the shredded cocoa fruit skin with plastic sheeting and then tightly tied. Let the fermentation process run for about two weeks.
After two weeks, open the plastic tarpaulin bonds and let the fermented cocoa beans dried in the wind.
Sources
MusliAid file
ternakkita.com