Page 10 - Vol.38-No.8

POULTRY

DANISCO ANIMAL NUTRITION & HEALTH

LEVERAGES FEEDCALCULATOR APP, INCREASING

ENZYME ACCESS FOR SMALLHOLDER FARMERS

“We are excited to be part of this initi- “We are delighted that our users in Africa
ative,” said Segun Oluwole, regional sales now have the option to include Axtra® PHY
manager for Danisco Animal Nutrition & GOLD in their feed-mix recipes,” said Peter
Health. “It enables us to translate our ex- Meijer, founder of Single Spark. “Our aim
tensive research data into an established, has always been to empower farmers in
practical and integrated digital feed-mix developing countries by giving them easy
format, which has measurable cost and access to the latest animal feed technol-
animal performance benefits for farmers ogy through the FeedCalculator app. We
and feed mills in Africa.” are confident that this collaboration with
The FeedCalculator app was developed Danisco Animal Nutrition & Health will fur-
Danisco Animal Nutrition & Health—a by a team of Dutch feed scientists, soft- ther strengthen its positive impact with
business unit of IFF’s Health & Bioscienc- ware developers and farmers before its producers in the region.”
es division—today announces a collabo- launch in 2017. Its smart algorithm enables Axtra® PHY GOLD can support sustaina-
ration with Single Spark, creators of the users to create a customized feed mix in bility of animal production because it allows
FeedCalculator app. The digital platform three easy steps: formulation of inorganic phosphate-free
supports farmers in developing countries high phytate diets. It also offers ther-
generate quality feed recipes with locally • First, select the animal species and mostability, proven to outperform other
sourced ingredients at the lowest possible feed type, commercial phytases under a wide range
price. The addition of Axtra® PHY GOLD • Second, fill in the current prices of locally of pelleting conditions, making it the nat-
to FeedCalculator makes the recently re- available ingredients, and ural choice for applications where pelleting
leased, high-quality phytase enzyme more • Finally, tap “calculate” to receive an performance is a primary concern.
accessible to smallholder farmers and feed optimized recipe according to individual
mills. needs.
Circle 10 on enquiry card
REAP THE BENEFITS OF MULTISTAGE

SPRAY DRYING

Moba egg grading, packaging and pro- TAV Ingenieria has developed a technology
cessing machines are packed with tech- that focuses on achieving higher-quality
nology. Some designs are worth further products — a multistage vertical drying
investigation as they represent crucial cus- system.
tomer value. In this series of articles, we
will be zooming in on these “hidden gems.” But how exactly does it work?
In May of this year, Moba announced an This multistage spray drying technology
agreement with TAV Ingenieria S.A., an is a vertical system, in which the spraying
Argentinian company that focuses on the of the liquid happens at the top of the
design, development, assembly, and com- tower. The hot air blows through the spray
missioning of complete plants with a focus particles and picks up the moisture, cre-
on the spray drying of products such as protein and nutrients. And for processing ating the powder. The hot air containing
eggs. In this issue of Moba News, we share plants, adding spray drying to the oper- the moisture is then filtered through the
how multistage spray drying, a technology ation provides a way to sell high-quality baghouse. The baghouse releases the par-
we are offering in cooperation with TAV, products for a higher profit. ticles periodically where they are stopped
can change your business. Spray drying technology was developed on the external side of the bags.
While the dried particles descend to
History of spray drying during the Second World War, when dried the bottom of the tower system, a static
foods, such as milk and eggs, were supplied
Storing perishable foods, such as eggs, to military troops. Over the last seventy fluid bed blows air at a lower temperature
can be challenging. By drying, you get all years, there have been many evolutions to from the bottom. This air will bring better
of the benefits of a fresh egg without this technology. The principle is to spray flowability to the powder and prevent the
worrying that the egg will go bad. Plus, the liquid in microparticles and blow it with caking of fatty products, such as whole egg
the weight and volume of the eggs are air at a high temperature (usually between and yolk powder. The fluidized bed is also
reduced, which results in lower transport 50°C and 200°C). The hot air ‘absorbs’ a great way to adjust final drying to reach
and storage costs. All of this makes dried the humidity of the small particles, and the the desired moisture content of the final
eggs an affordable food resource full of dried particles drop downward. However, product. Also, using this system allows for

8 Vol. 38 No. 8