Understanding soybeans
Start with nutritional value and the differences between full-fat soy and soybean meal.
AVIZHE DANE PARS
Nutrition starts with a seed
Full-fat soy and processed grains by Avizhe
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AVIZHE DANE PARS — KNOWLEDGE IN EVERY GRAINA brief explanation
About Avizhe
Avizhe Dane Pars began its specialist operations in the fields of animal feed production, cereal processing, and oilseed processing, including full-fat soybean, processed flaxseed,
Avizhe Dane Pars began its specialist operations in the fields of animal feed production, cereal processing, and oilseed processing, including full-fat soybean, processed flaxseed, and nut-based feeds in 2016 and is one of the most specialized factories in the field of flaked full-fat soybean. The primary distinguishing factor of this group is its knowledge-based perspective, which sets it apart from other comparable companies.
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FULL-FAT SOYBEAN FLAKESPoultryExplore this product ↗
Full-fat Soybean for Poultry
The poultry product combines a discussion of protein and energy with amino-acid digestibility. Appropriate soybean processing is central to this application.
Details to consider
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AVIZHE KNOWLEDGE LIBRARY
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Processing methods
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Nutrition & husbandry
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INSIGHTS FROM AVIZHE
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FROM GRAIN TO FEED
Quality starts with processing
Avizhe Dane Pars works in animal feed production and the processing of cereals and oilseeds. Its full-fat soybean production approach brings together three processing methods.
Steam flaking
Steam flaking is part of Avizhe’s combined processing approach for producing full-fat soybean flakes.
Roasting
Roasting is used alongside the other processing methods. Appropriate processing is central to the company’s product descriptions.
Micronization
Micronization completes the three processing methods described by Avizhe for its combined soybean processing line.
Quality control alongside processing
The factory introduction describes daily checks covering moisture, anti-nutritional factors, protein and essential amino-acid digestibility, and rumen-undegradable protein (RUP). These checks focus on avoiding both under-processing and over-processing.
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