The "Four-Window Completeness" Theory of a Fermented Bed
A well-functioning fermentation bed relies heavily on proper ventilation. Ventilation plays a crucial role in regulating temperature, humidity, and other environmental factors, ensuring the safe and stable operation of the system. Just like the widely discussed goldfish fermentation bed, ventilation is essential for its normal functioning. For instance, the Jinbao fermentation bed has stricter requirements, necessitating the completion of four windows. Let’s explore why this is important.
The four windows of the goldfish fermentation bed include: skylights, regular windows, side windows, and exhaust fan vents. Each serves a specific purpose. The skylight helps release ammonia and other small molecules. Regular windows are used to expel carbon dioxide and other heavier gases. Side windows are effective in removing moisture, helping regulate humidity within the bed. In hot weather or when indoor and outdoor temperatures differ by more than 10°C, using an exhaust fan ensures better air circulation, preventing excessive heat buildup and improving thermal exchange.
After the action of the golden treasure microorganisms, harmful gases such as ammonia, hydrogen sulfide, and carbon dioxide are produced. High levels of ammonia can irritate the respiratory tract, causing conjunctivitis and respiratory issues. Hydrogen sulfide is a potent neurotoxin that also causes irritation and health problems in pigs, affecting their growth. Proper ventilation directly impacts bacterial activity and the overall environment. Poor ventilation can slow down waste decomposition, leading to wet, stagnant conditions, or even a "dead bed" situation. Hence, having all four windows is vital. Typically, skylights are open during the day and closed at night. If fan vents are not available, at least three other windows should be functional.
Second, the "Thermostatic Bed" Theory
The economic and environmental benefits of raising pigs on a fermentation bed have gained widespread recognition. This method is now popular in Europe, America, and China. Users often experience consistent temperatures year-round—no need for heating in winter or cooling in summer. For example, the core layer of the goldfish fermentation bed can reach 30–50°C, while the surface remains around 20°C. Why is this possible?
The standard thickness of the Jinbao pig fermentation bed is 50 cm, with the core layer located 20–30 cm below the surface. Heat from this core layer gradually transfers through the litter medium. At the surface, the temperature stabilizes around 20°C. The surface itself doesn’t generate heat because it lacks the conditions for active fermentation. Regardless of the season, heat is transferred from the core. Additionally, the surface exchanges heat with the outside, allowing air convection. With mechanical ventilation, air circulation is enhanced, preventing overheating or dampness. Thus, the bed stays cool in summer and warm in winter, reducing energy costs.
Third, "Three Fears and Three Not Fears"
The normal operation of a fermentation bed depends on various factors, including temperature and humidity. The "three fears and three not fears" theory outlines potential issues that could lead to bed failure. Here’s a brief explanation of the "Goldbaby" fermentation bed's key concerns:
First, fear of rain but not wind. Wind helps regulate airflow, which supports ventilation. However, rain can disrupt the moisture balance. The core layer of the goldfish fermentation bed requires 60–70% humidity. Too much or too little moisture can hinder microbial activity. On rainy days, it’s best to close the house to prevent excess water from entering.
Second, fear of wetness but not dryness. The surface should maintain 20–30% humidity, while the middle and lower layers should be around 60%. Dry conditions limit microbial growth, while overly wet conditions can cause hardening, increase maintenance, and even lead to anaerobic fermentation and dead beds. Preventing leaks and condensation is crucial.
Third, fear of small size but not large. A standard Jinbao fermentation bed requires 20–45 square meters. Too small a space can overwork the microbes, reducing effectiveness.
Therefore, the fermentation bed isn't a miracle solution. It requires proper understanding and maintenance to function optimally.
Fourth, Water Inside the Fermentation Bed
Water is one of the most critical factors affecting the performance of a fermentation bed. Animal excrement and urine contain significant moisture, but how does it get balanced?
For example, a 50–80 kg finishing pig in a 20-square-meter goldfish fermentation bed produces about 6 kg of feces and urine daily, with over 5 kg being water. Over 120 days, this adds up to 9,000 kg of water. Where does it go? The answer lies in microbial activity and air exchange.
Water is lost through natural evaporation, absorption by the litter, heat-induced evaporation, and microbial consumption. Maintaining a dynamic moisture balance is key. Regular turning and proper window management help achieve this.
Fifth, Four Common Misconceptions About Fermentation Beds
While fermentation beds offer deodorization and labor-saving benefits, several misconceptions exist. Here are four common ones:
Myth 1: Fast startup is always better. Some people rush the process, but this can lead to poor microbial development and increased maintenance.
Myth 2: Higher temperature is always better. Temperatures around 50–60°C are sufficient to kill harmful bacteria without needing excessively high heat.
Myth 3: Uniform fermentation is ideal. Non-uniform fermentation allows easier maintenance and prevents overuse of microbes.
Myth 4: More mycelium is better. While some may think more hyphae mean better performance, it’s the microbial activity that matters, not the quantity of mycelium.
Understanding these myths helps ensure the fermentation bed operates effectively. As long as the system functions properly, other details are less important. Regular maintenance is key to long-term success.
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