Utilization of Soy to Produce By-Pass Fat for Dairy Cattle
December 7, 2017
We often discuss the dairy industry and how we fit into helping it. For example, here are topics we have focused on in the Insta-Pro blog: Importance of…
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Evaluating Ingredients – Soy Oligosaccharides in Swine Part 5
November 30, 2017
This is the fifth blog I’ve written as part of the evaluating ingredients series which provides tips for evaluating the relative value of ingredients. This series gives knowledge…
What resources have you overlooked? – Testing New Ingredients in R&D Part II
November 22, 2017
At Insta-Pro, some of the more interesting products that we have extruded are; turkey and broiler mortalities, by-products from slaughter facilities, radiator stop leak, ground mink carcasses, centrifuged eggshell, ground fish parts, municipal…
What resources have you overlooked? – Testing New Ingredients in R&D Part I
November 16, 2017
In my 27 years of working with Insta-Pro and its unique high shear dry extrusion technology, I have been witness to some rather interesting projects. The majority of them…
Stabilized Rice Bran: Economical and Nutritional Ingredient for Poultry and Swine Diets
November 9, 2017
As mentioned in our previous blog on rice bran, rice is cultivated in every continent of the world except Antarctica. In total, there are more than 100 countries…
Optimizing Your Corn Extrusion Process
November 2, 2017
Driven by customer demand, Insta-Pro has developed a processing solution for corn extrusion. Our customers are excited for this as gelatinized corn has been shown to improve efficiency…
By Products – Stabilized Rice Bran
October 26, 2017
In previous blogs, we have discussed how our process for stabilizing rice bran is effective and efficient for feeding livestock and other applications, including food. When considering the…
Evaluating Ingredients – Pelleting vs. Mash in Poultry Diets Part 4
October 19, 2017
In part 4 of the How to Evaluate Ingredients series, I’m switching back to poultry. Parts 1 and 2, focused on poultry and how changes in the levels…
Adding Value by Processing Locally Grown Ingredients
October 12, 2017
I recently visited Sri Lanka to participate in Lanka Livestock, a regional agricultural trade show. Our booth attracted numerous new prospects interested in extrusion technologies as well as…
Evaluating Ingredients – Protein in the Rumen and Small Intestine Part 3
September 28, 2017
For part 3 of how to evaluate ingredients, I’m switching over to ruminants. In parts 1 and 2, I focused on poultry and how changes in the levels…
Evaluating Ingredients – Effect of Dietary Fat Content in Poultry Part 2
September 21, 2017
In part 1, I discussed the effect of dietary crude fiber level, or the amount of indigestible carbohydrates, on metabolizable energy content of a broiler diet. As the…
What Is Express® Soymeal?
September 14, 2017
Soybeans consumed by livestock and poultry animals worldwide are processed through solvent or mechanical extraction then converted to soybean meal. As the inventor of high shear, dry extrusion,…
Motor Starters
September 7, 2017
A simple, yet often overlooked item required in extrusion facilities are motor starters. This device is essentially a giant switch to supply power to a motor. Several companies…
Converting Waste into High Quality Ingredients
August 31, 2017
FAO predicts that by 2050 food production will have to increase by 70 percent in order to meet the population’s food demand. They also mention that combating poverty…
Evaluating Ingredients – Effect of Crude Fiber in Poultry Part 1
August 24, 2017
There are many choices when formulating diets for food animals. Understandably, least-cost formulation programs are used to quickly determine how to meet certain nutrient requirements, different for each…
Automation & Process Control
August 17, 2017
There’s an old quote that says “you don’t know where you’re going until you know where you’ve been.” While this may be philosophical, it can be relevant to…
Machine Hours and Man Hours
August 10, 2017
Equipment efficiency is measured in operating hours, energy consumption, output, processing losses, and so on. Man, too, likes to measure his work time in hours. Managing employee hours…
Extrusion Facility For Poverty Alleviation Part II
August 3, 2017
In a previous blog, we discussed implementing an extrusion facility for poverty alleviation. The center mentioned in the blog, Don Bosco Agro-Mechanical Technology Center, is managed by Salesian…
