The "Four-Window Completeness" Theory of a Fermented Bed
For a fermentation bed to operate efficiently, proper ventilation is essential. It helps regulate temperature, humidity, and other critical factors, ensuring the safe and stable operation of the system. Just like in the case of the goldfish fermentation bed, ventilation is crucial for its normal functioning. The Jinbao fermentation bed has even stricter requirements, demanding the completion of four windows. Let’s explore why this is necessary.
The four windows of the goldfish fermentation bed include: skylights, regular windows, exhaust fan windows, and side windows. Their roles are as follows: 1) Skylights help release ammonia and other small-molecular gases; 2) Regular windows emit carbon dioxide and larger molecules; 3) Side windows are effective in removing moisture, helping regulate humidity within the bed; 4) In hot weather, when indoor and outdoor temperatures differ by more than 10°C, it's advisable to use an exhaust fan for forced ventilation to prevent excessive heat buildup and ensure air circulation.
After the action of golden treasure microorganisms, harmful gases such as ammonia, hydrogen sulfide, and carbon dioxide are produced. High concentrations of ammonia can irritate the respiratory tract, leading to eye infections and respiratory issues. Hydrogen sulfide is a strong neurotoxin that can also cause similar problems, affecting pig growth. Ventilation directly affects the survival and activity of bacteria, as well as the overall condition of the fermentation bed. Poor ventilation can lead to slow decomposition of waste, increased humidity, or even a "dead bed" situation with water droplets forming and the environment becoming stuffy or cold. Therefore, the fermentation bed must have "four windows complete." Typically, skylights are opened during the day when it's hot and closed at night. If small and medium farms cannot install exhaust fan windows, they should still maintain three other windows.
Second: The "Thermostatic Bed" Theory
The economic and environmental benefits of raising pigs on a fermentation bed have been widely recognized by farmers and are gaining popularity in Europe, America, and China. Those who have used this system often notice a consistent temperature throughout the year—no need to worry about summer heat or winter cold. For instance, the core layer of the goldfish fermentation bed can reach 30–50°C, while the surface remains around 20°C year-round. Why does this happen?
The standard thickness of the Jinbao pig fermentation bed is 50 cm, with the core layer located 20–30 cm below the surface, where the temperature reaches 30–50°C. This heat is transmitted through the unsterilized or lightly processed litter. At the surface, the maximum temperature is about 20°C. The surface itself doesn't produce heat because it isn’t actively fermenting. Whether in summer or winter, heat from the core layer is continuously transferred upward. Additionally, the surface exchanges heat with the outside world. When the internal temperature matches or exceeds the external one, convection occurs, allowing hot air to rise and cooler air to enter. With mechanical ventilation, air circulation is enhanced, reducing humidity and preventing overheating. Thus, in summer, the bed feels cool, and in winter, it provides natural warmth, lowering energy costs.
Three: The Three Fears and Three Not Fears
The normal operation of a fermentation bed is influenced by temperature and humidity. One key concept is the “three fears and three not fears†of the Jinbao fermentation bed, which outlines factors that could potentially harm the system. Here's a brief explanation of the “Goldbaby Three Fears and Three Not Fears†theory:
First, fear of rain but not wind. While rain can affect the moisture levels in the bed, wind actually helps with airflow and ventilation. Rain is a concern because the moisture level is critical for microbial activity. For example, the core layer of the goldfish fermentation bed requires 60–70% humidity for optimal microbial function. Too high or too low humidity can slow down or stop the fermentation process. On rainy days, it's best to close the area to prevent excess moisture. A closed perimeter is recommended.
Second, fear of wetness but not dryness. The surface of the bed should be kept at 20–30% humidity, while the middle and lower layers require around 60%. Low humidity hinders microbial activity, so a little water can be sprayed on the surface if needed. However, high humidity can harden the bed, increase labor, and even lead to anaerobic conditions and a dead bed. Excess moisture can also make pigs susceptible to colds and skin diseases. To avoid this, it's important to prevent leaks from drinking systems, rainwater, or condensation from entering the bed. In southern regions, groundwater infiltration must be prevented, and anti-seepage measures should be taken if the foundation is too wet. If the litter becomes too wet, additional dry litter should be added, or the wet litter should be removed and dried to restore balance.
Third, fear of small size but not large. The fermentation bed needs enough space for microbial activity. For example, the Jinbao standard requires a minimum of 20–45 square meters. A too-small bed can overload the microbes, leading to poor performance in breaking down waste, deodorizing, and promoting growth. Proper size ensures long-term effectiveness.
In conclusion, the fermentation bed is not a magic solution. Understanding what it can and cannot do is key. Proper maintenance and management are essential to keep it running smoothly over time.
Fourth: Water Within the Fermentation Bed
During the operation of a fermentation bed, moisture is one of the most critical factors. Animals continuously excrete waste and moisture, which must be balanced for the system to function properly. How does this happen?
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. That’s 75 kg of waste per day for 20 pigs. Over 120 days, that’s 9,000 kg of water. A batch of pigs would discharge about 9 cubic meters of water. Where does all this water go? In the Jinbao fermentation bed, it’s mostly handled by microorganisms and air exchange. There are several ways water is lost:
1) Natural evaporation: In dry areas, high temperatures and low humidity allow water from manure to evaporate easily. Artificial aeration also helps remove some moisture.
2) Absorption by the litter: The ideal surface moisture for the goldfish fermentation bed is 20–30%, while the core layer needs 60–70%. This moisture comes from the animal waste.
3) Evaporation due to heat: High temperatures during fermentation accelerate water evaporation.
4) Used by microbial activity: Microbes decompose waste and water, producing gases like ammonia and hydrogen sulfide. This process helps deodorize and manage the environment.
Therefore, maintaining the right moisture level is crucial. Regular turning of the bed and keeping the four windows open helps achieve a dynamic balance, ensuring the fermentation bed operates efficiently.
V. Four Common Misconceptions About Fermentation Beds
Fermentation beds are known for their odor control and ease of use. However, there are many misconceptions about their startup, operation, and performance. Here are four common misunderstandings:
Misunderstanding 1: Fast Startup. Some believe the faster the better, but rushing the process can lead to poor microbial establishment and higher maintenance efforts. For example, the Jinbao dry fermentation bed uses a specialized strain and layered litter, allowing it to function without a preparation phase, maintaining effectiveness for over three years.
Misunderstanding 2: High Temperature. Some think higher temperatures are always better. However, the main goal is to break down waste and reduce odors. Temperatures around 50–60°C are sufficient to kill harmful bacteria and flies, so chasing extreme heat is unnecessary.
Misunderstanding 3: Uniform Fermentation. Fermentation is affected by various factors, leading to uneven microbial activity. This non-uniformity can make maintenance easier, whereas uniform fermentation may cause the microbes to deplete quickly, leading to inefficiency.
Misunderstanding 4: More Mycelium Is Better. While mycelium helps break down waste, the amount depends on the litter type. More hyphae don’t necessarily mean better performance, as long as the microbes are active and functional.
Misunderstanding 5: Stronger Scent Is Better. A pleasant smell indicates good operation, but stronger scents are often due to the materials used, like rice bran, rather than the system’s health. As long as the bed functions well, the scent level is less important.
To avoid these misconceptions, it’s important to understand how the fermentation bed works. As long as it performs effectively, other factors are less critical. Regular maintenance is key to ensuring the system runs smoothly for the long term.
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