Alfalfa, when cultivated, can be processed into different forms depending on its intended use—such as for medicinal purposes, animal feed, or export. The most common products include dried alfalfa, alfalfa meal, and puffed alfalfa. Dried alfalfa and alfalfa meal are primarily used in traditional medicine and as feed for livestock and poultry. Puffed alfalfa, on the other hand, is light, fluffy, and often used for export or as fish bait due to its ability to float in water, making it highly popular in the market.
The first step in processing alfalfa involves drying the harvested seeds. They are spread evenly on a clean concrete surface and exposed to sunlight to remove moisture quickly. However, under certain temperature and humidity conditions, the seeds may undergo autolysis—a natural process that can lead to weight loss and reduced quality if not controlled. Therefore, it's crucial to rapidly kill the enzymes responsible for this reaction by drying them thoroughly at an early stage.
Next, the lotus root starch is dried and then ground using a grinder equipped with an 80-mesh sieve to achieve a fine consistency, which enhances its usability in various applications.
For puffed alfalfa production, especially during winter, low temperatures are utilized. In summer, refrigeration is employed to freeze the bran quickly. This freezing process works on the principle of ice formation, which causes the particles to expand. After freezing, the material is rapidly dried to maintain its structure, resulting in a lightweight, porous product ideal for export or as bait. This method ensures the final product retains its volume and texture, making it both functional and marketable.
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