The extended use of fractionation processes

Abstract

Winnowing, flour milling and sugar extraction are traditional examples of the mechanical fractionation of agricultural products. Fodder fractionation is more novel. It enables a protein-rich fraction to be separated, for use by people and other non-ruminants, from a more fibrous fraction that can be used as ruminant feed. Because the fibre is partly dewatered in the process, less energy is needed to dry it than to dry the original forage for conservation as winter feed. The ‘whey’ remaining after separating protein from the expressed juice could simply be returned to the land as a source of nitrogen, phosphorus and potassium - perhaps after being used as a substrate for microorganisms. Besides being used on crops grown specially for the purpose, fodder fractionation can be applied to various market garden and farm by-products - even to some, such as potato haulm, that are usually considered inedible. The process of extraction destroys detrimental physical structures and the ‘whey’ removes toxic components.