Alfalfa, once harvested, can be processed into different forms based 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 (often referred to as "ground dragons") and as a nutritious feed for livestock and poultry. On the other hand, puffed alfalfa is light, porous, and buoyant, making it ideal for export or as fishing bait, where its ability to float in water gives it a significant advantage in the market.
The first step in processing involves drying the harvested seeds. They are spread evenly on a clean concrete surface and exposed to sunlight to dehydrate quickly. However, under the right temperature and moisture conditions, the seeds may begin to germinate or undergo autolysis. To prevent this, they must be rapidly dried and treated to inhibit the activation of the "trigger enzyme," which could otherwise lead to weight loss and economic losses.
Next, lotus root starch is dried thoroughly and then ground using a grinder equipped with an 80-mesh sieve to achieve a fine consistency. This process ensures the product is suitable for further processing or direct use.
For puffed alfalfa, the winter season allows for natural freezing, while in summer, a refrigerator can be used to rapidly freeze the bran. This freezing process works by increasing the ice content within the material, causing it to expand. Once frozen, the product is quickly dried to maintain its structure and volume, resulting in a lightweight, fluffy texture that is highly valued in both export markets and as fishing bait.
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