Fermentation bed "delayed fermentation" theory

The "Delayed Fermentation" Theory of the Fermentation Bed

After the fermentation bed is established, when local conditions are suitable, the functional microbial strain needs to be "sterilized"—meaning the beneficial microbes are selected and "fixed" or "adhered" to a favorable spot in the litter and manure mixture. These microbes then adapt to the new environment—such as temperature, humidity, pH, nutrient levels, and air circulation—and gradually transition from a dormant state into an active reproductive and decomposing phase. This usually takes 1–5 days before the bed starts warming up (in the case of Goldpox fermentation beds, it may only take 24 hours, while other products often require at least three to five days or more). Then, with human intervention such as turning, pressing, and burying, the fermentation process is accelerated. However, there is always a lag in both the location and timing of the fermentation. This phenomenon is known as the "delayed fermentation theory." Using Jinbao’s ecological fermentation bed as an example, we will explore the benefits of correctly applying this theory, as well as the problems, confusion, losses, and even disasters that can arise from its misuse.

1. Understanding delayed fermentation allows for timely correction when there is excessive waste, reducing damage to the bed.

This is one of the key advantages of properly using the delayed fermentation theory. Delayed fermentation acts as a buffer. For instance, pigs often defecate in the same area, but if users don’t follow instructions, the space is too small for the number of pigs, or they neglect management, leading to piles of waste not being removed or buried in time. This causes the fermentation bed to become overloaded in certain areas. If this is noticed within one or two days, it won’t lead to disaster. Once discovered, the staff can quickly turn, lift, and bury the waste. With timely adjustments, the fermentation bed can still function normally, allowing the microorganisms to continue their work effectively.

2. Not understanding the principle of delayed fermentation can lead to significant waste.

Some manufacturers or technicians who are unaware of the delayed fermentation concept may combine it with poor microbial strains. If the strains lack dormancy capabilities, they can only "eat when food is available" and die when it's not. In some cases, to create a quick impression, they might start fermenting the bacteria a few days in advance, then place them in the bed and add lots of water. The result is massive waste because the pig excrement outside the bed requires a lot of labor and resources. Adding nutrients to create a heap of fermentation is like feeding a small stove in a greenhouse environment. By the time the pigs are housed, the bacteria have already lost their vitality, some even dying off. This drastically shortens the lifespan of the strains and the bed itself. Eventually, users have to buy more strains and spend more on labor and nutrients, increasing costs. Whether done intentionally or due to strain limitations, premature fermentation is unhelpful and wasteful.

3. Not knowing about delayed fermentation can also cause confusion, leading users down the wrong path or even being deceived.

Some users who don’t understand the delayed fermentation concept mistakenly believe that the fermentation bed should work like a chemical agent—producing immediate results. If no visible signs of fermentation appear within a day or two, they become upset, suspicious, and even accuse the product of being fake or ineffective. On the other hand, those who lack knowledge of the theory or have ulterior motives may pre-ferment the product for a few days before delivering it to the farm, making it look successful. Users see this and get excited, thinking it’s a great product. But this is like comparing an old car that has been running quietly for a long time with a new Mercedes that hasn’t started yet. They race 50 meters and shoot a gun to see who’s faster. Of course, the outcome is predictable. This kind of deception is common, and users must stay informed and vigilant to avoid falling for it.

4. Understanding delayed fermentation helps users maintain and manage the bed more effectively.

Knowing that the fermentation bed has a delayed fermentation function helps users understand why the standard practice is to keep the area narrower rather than wider, and why the space per pig should not be too large. This reduces the risk of bad or dead beds. If the area is too small, the same spot may become overloaded. Even though delayed fermentation can help, overnutrition can cause the microbes to “overwork” and die, resulting in dead beds. Also, if the area is too small, local waste accumulates, and the delayed fermentation function cannot fully "rescue" the situation. That’s why Jinbao recommends a range of 20–50 square meters for finishing pigs, and prohibits beds smaller than 20 square meters. Why the maximum is 50 square meters involves another mechanism, which we’ll discuss separately. Additionally, due to the low water absorption of materials like sawdust, the delayed fermentation allows moisture to spread out before actual fermentation begins, reducing the chance of dead or bad beds and promoting surrounding fermentation.

Once users understand the delayed fermentation function, they realize that forcing fermentation before the pigs are housed—like composting first—is not ideal. It consumes energy, increases costs, and shortens the life of the microorganisms. It also raises maintenance efforts and strain costs. Moreover, adding water in advance can easily lead to issues like “blister beds” or “mud beds.” This is why it’s important to use the goldfish fermentation bed without adding water or dry ingredients, helping users reduce costs and avoid losses.

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