Fermentation bed "delayed fermentation" theory
The "Delayed Fermentation" Theory of the Fermentation Bed
After setting up the fermentation bed, when local conditions are favorable, the functional microbial strains need to be "sterilized" — meaning the beneficial microbes are selected and "fixed" or "attached" to a suitable position in the litter and manure mixture. They then adapt to the new environment — such as temperature, humidity, pH, nutrition levels, and air circulation — gradually transitioning from a dormant state into an active reproductive and decomposing phase. This process usually takes 1–5 days before the bed begins to heat up (in the case of Goldpox fermentation beds, it can start within 24 hours, while other products may take three to five days or more). Then, with human intervention — such as turning, compacting, and burying — the fermentation, reproduction, and decomposition of the microbes are promoted. There is always a lag between the time the microbes become active and the actual visible fermentation, which is referred to as the "delayed fermentation theory." Using the Jinbao ecological fermentation bed as an example, we will explore the benefits of properly applying this theory and the problems, confusion, losses, and even disasters that can occur from its misuse.
1. Understanding delayed fermentation allows for timely remediation of excessive waste and reduces damage to the bed.
This is one of the key advantages of using delayed fermentation correctly. The theory acts as a buffer. For instance, pigs tend to defecate in specific areas, but some users might not follow instructions, leading to overcrowding or poor management. If the area is too small or the pigs are overweight, the accumulation of waste can overload the fermentation bed. However, if the issue is noticed within a day or two, it’s not too late. Immediate action like turning, lifting, and burying the waste can help restore the bed’s function, allowing the microbes to continue working effectively.
2. Not understanding the principle of delayed fermentation can lead to significant waste.
Some manufacturers or technicians who don’t understand the concept may push for early activation, especially if the strain lacks dormancy capabilities. These microbes may only survive while there's food available, and once it runs out, they die. To create a quick impression, some may pre-ferment bacteria for several days before placing them in the bed, adding large amounts of water. This approach leads to wasted resources because the external manure requires extra effort to manage, and the strain’s lifespan is shortened. Adding nutrients to make a pile of fermentation is like feeding a small stove in a greenhouse — once the real use begins, the microbes have already lost their vitality. This results in higher costs, more labor, and reduced effectiveness. Whether done intentionally or due to strain limitations, premature activation is inefficient and costly.
3. Misunderstanding delayed fermentation can cause confusion and even deception.
Users who don't grasp the concept may mistakenly believe that the fermentation bed should show immediate results, like a chemical agent. If no change is seen after a day or two, they may become upset, doubt the product, or even accuse it of being fake. On the other hand, some sellers may pre-ferment the product and present it to farmers, making it seem effective. This creates a false comparison — like showing an old car that's already running versus a new one that hasn’t started yet. Users may be misled into thinking they're getting a better product, when in reality, the true value of the fermentation bed lies in its long-term performance, not short-term hype. It's important for users to understand the science behind it and remain vigilant to avoid falling for tricks.
4. Knowing about delayed fermentation helps in proper maintenance and management of the bed.
Understanding that the fermentation bed has a delayed response allows users to recognize why best practices recommend smaller, more manageable areas per pig. A larger area can lead to overloading, while a smaller one may cause "overnutrition," which can harm the microbes and lead to dead or bad beds. Proper spacing also allows the delayed fermentation to naturally spread moisture and manage waste more effectively. That’s why Jinbao recommends a space of 20–50 square meters per finishing pig, and prohibits areas smaller than 20 square meters. This helps maintain balance and ensures the system works efficiently over time.
In summary, mastering the concept of delayed fermentation not only improves the efficiency of the system but also prevents unnecessary costs and mistakes. It’s essential to use the fermentation bed as intended — without forcing early activation, avoiding excess water, and following the natural process. This way, users can enjoy long-term benefits, lower costs, and a healthier, more sustainable farming environment.
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