From November 24th to 28th, 2014, Xia Wei, general manager of Beijing Huaxia Kangyuan Co., Ltd. and the company's fermentation bed technical instructor participated in the opening ceremony of the "Advanced Training Class for Chengde Municipal Fermentation Bed Culture Technology" and successfully taught. The opening ceremony is targeted at technical personnel and managers who specialize in the promotion of animal husbandry technology in cities and counties of Hebei Province, as well as representatives of companies currently engaged in or planning to engage in ecological fermentation bed breeding. Jinbao breeding experts were invited to give a special explanation of the “Goldbaby Dry Sausage Fermenting Bed†breeding technology for this seminar. Among them, Yang Sen, a breeding expert, gave on-the-spot guidance on “Federation Bed Duck†technology. Jinbao breeding expert Yang Sen mainly explained the technical points of the ducks in the fermentation bed for the technical extension workers at all levels from the following five aspects: the history of the fermentation bed, the concept of the fermentation bed, the principle of the fermentation bed, the characteristics of the fermentation bed bacteria, and the choice of bedding The principles and methods of operation of the fermentation bed. Among them, the report first emphasized the problem of using rearing bed to raise the density of commercial ducks: if the breeding density is too large, it will cause the fermentation bed to be depleted earlier and shorten the service life of the fermentation bed; if the breeding density is too small, it is obviously wasteful. A large number of strains, therefore, farmers should adopt a reasonable breeding density; Second, highlights the three major points in the late maintenance of duck fermentation bed: ventilation, litter moisture, fermentation bed disinfection. The later period of better maintenance can relatively prolong the service life of the fermentation bed; if it is found that the litter is “mildew†during use, it can be solved by means of overturning dormancy and mildew-proof mildew. The production technology of the golden bacon dry-sweeping fermentation bed is an eco-environmental culture mode which is strongly advocated at home and abroad. This technology not only solves the livestock pollution problem, but also objectively realizes the “green environmental protection†of meat products. The explanation of the related technology of the duck fermentation bed is to provide a new way for the majority of aquaculture users to get rich in ducks. I hope that under the guidance of the Ginbo breeding experts, there will be more breeding users added to the "Gumba dry ecology". The ranks of the "fermentation beds" have made more contributions to the human environment and food safety issues.
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