IGP feed course
Eric Maichel, BIVAP extrusion lab manager, far right, explains to participants the extrusion process as he shows them the final product. Shown left to right are Mario Daccarrett, Dairy Consulting Services; PV Reddy, NuTech Biosciences Inc; and Issac Essiaw, Kwama Farms. Photos courtesy of IGP.
 
MANHATTAN, KANSAS, U.S.— Training animal feed providers on the best practices of feed handling was the focus of the IGP-KSU Feed Manufacturing course held June 11-14 at the IGP Institute in Manhattan, Kansas, U.S.  There were 26 participants who joined in the class representing Brazil, Canada, Ghana, Turkey and the U.S. These professionals represented a wide range of jobs within the feed industry. 

“This year’s annual IGP-KSU Feed Manufacturing course had a good group of professionals with diverse backgrounds ranging from feed millers to animal nutritionists to poultry farmers to equipment manufacturers to ingredients suppliers,” said Carlos Campadadal, IGP Institute feed manufacturing and grain quality management curriculum manger. 

The course content covered a variety of topics including grain storage and pest control; particle size reduction; batching and mixing; extrusion drying and cooling; effect of feed processing on animal nutrition; pelleting, cooling and crumbling; feed and ingredient handling; feed plant design; energy conservation in the feed mill; steam generation systems; mold; and mycotoxins.
 
IGP feed course
Participants gain hands-on experience in the Bioprocessing and Industrial Value Added Products Innovation Center (BIVAP) left to right: Douglas Adu, Dougi Royal Farms; Issac Essiaw, Kwama Farms; Andy Katzenmeier, Kansas Ethanol LLC; Kevin Mosier, Kansas Ethanol LLC; and Jarrod Lopez, Colorado Mills.
 
“The group had exposure to technical presentations that will help them improve their feed manufacturing skills,” Campadadal said.

He added that the training also included a tour of the O.H. Kruse Feed Technology Innovation Center, the Bioprocessing and Industrial Value Added Products Innovation Center (BIVAP) and the KSU Dairy Farm. 

The course had two participants from Ghana who were sponsored by the American Soybean Association (ASA) and the World Initiative for Soy in Human Health (WISHH). These poultry farmers were interested in learning the ways to improve the feed for their poultry at all stages.  

“If you want quality product or quality soybeans, you do not talk about the price, you talk about the quality,” said Douglas Adu one of the sponsored participants. “Because of this course, I know if I depend mainly on American soybeans because of the quality high protein it will help my poultry farm.”