First, keep
1. Feeding management, the pig's breeding density should not be too high, according to the different stages of the pig to control the stocking density. Weaned piglets: 0.55 square meters/head; rearing period: 1 square meter/head; finishing period: 1.15 square meters/head; empty sow: 2.5-3.5 square meters/head.
2. The amount of feed to be put is appropriate to prevent the feed in the feed trough from spilling. Try to avoid feed splashing into the litter and mildew. Find swept food as soon as possible after spillage.
3, the feed ratio, the installation of drinking fountains, feeding trough settings, the frequency of feeding amount should be consistent with the ordinary feeding, drinking fountains must be installed in the hardened area, and ensure that the water running from the drinking fountain drip does not flow into the fermentation bed.
Second, management
1. Preparation before entering the pig: (1) The piggery should be thoroughly disinfected, including doors, windows, ceilings, floors, walls, chutes, water pipes, and medicine boxes. (2) The fermented mattress material is generally treated with high-temperature aerobic accumulation mode for disinfecting, that is, fresh wood chips, straw powder or rice bran are sprinkled on the surface of the padding, and the mixture is evenly mixed and the moisture is uniformly adjusted. After 24 hours at 45° C., it can be reused. (3) Pigs entering the circle should thoroughly remove the internal parasites in advance and avoid bringing them into the fermentation bed so that the pigs swallow the eggs in the belly when they are eating hyphae. (4) The vaccine injection should be checked before entering the pig to ensure that no vaccine is missed for each pig.
2, into the pig after the management: (1) pigs into the column. After the pigs enter, they are placed separately according to the pig's strain, body weight, and male and female. That is, all purebred boars and sows are placed separately and one group is placed. All the pigs are placed in one group and the cross-breeding pigs are placed in groups. And keep the mobile bar to place the pigs, pigs must have a separate circle. (2) Temperature and humidity control of the fermentation bed. The surface of the bed should not be too dry, and having a certain humidity will be conducive to the reproduction of microorganisms; if it is too dry, it may cause pig respiratory diseases. The fermentation bed can be sprayed with water or active agent solution on a regular basis. Check the temperature to see if the piglets are suitable. If the piglets are all sleeping together, it means that the temperature is low; if the piglets are dispersed, the temperature is normal. The amount of litter replenishment is reduced, so that the litter moisture is gradually controlled at 37-45%. This can ensure that the reproduction of microorganisms is not affected, and at the same time, the intensity of fermentation can be controlled to prevent the fermentation from producing high temperature and high humidity. (3) Regular disinfection and deworming. After the pigs enter the fermentation bed, they should regularly disinfect the fermentation bed and periodically repel the pigs. (4) Development of immunization procedures. According to the normal farm routine immunization program can be.
As a kind of flavouring in cooking, ginger is very common seen in our life. Generally, we divide the gingers into two kinds, Air-dired Ginger and Fresh Ginger. Air-dired Ginger has less water than Fresh Ginger. We can provide different sizes of Air-dired Ginger, such as 50g,100g, 150g, 200g,250g, 300g, 350g & up. We pack the different sizes of Air-dired Ginger into different packagings, or according to the clients' requirements.
1. Commodity Name: Ginger
2. Feature: Shiny yellow color, plump, clean, smooth, no pests or rotten
3. Size: 50g,100g, 150g, 200g,250g, 300g, 350g & up
4. Variety: Air-Dried Ginger
5. Packing:
a) calcium plastic carton: 30lbs/ctn, 10lbs/ctn
b) paper carton: 10kg/ctn, 20kg/ctn with plastic bag inner
c) mesh bag: 10kg/bag, 20kg/bag
d) or according to clients' requirements.
6. Supply Period: all Year Round
7. Conveyance: 22-27MT/40' HR( loading quantity depending on packing)
8.Transporting and storing temperature: +13°C
Air-Dried Ginger,Air-Dried Fresh Ginger,Dried Ginger,Dried Fresh Ginger
JINING FORICH FRUITS & VEGETABLES CO., LTD. , https://www.forichgarlic.com