Fruit residue eliminates or reduces anti-nutritional factors and pesticide residues in the fermentation process, while improving the digestibility of acidic and neutral detergent fibers, and increasing bioactive substances such as proteins, amino acids, peptides, vitamins, enzymes, nucleotides, organic acids and unknown growth factors. The fermented fruit residue produced has the characteristics of yeast culture and microecological preparations.

Technical features of using fruit residue and medicinal residue to make organic fertilizer:

1. Nutritional balance of fermentation products

2. Less nutrient loss during fermentation and high nutrient conversion rate

3. Drying heat energy comes from DM activator, no drying treatment is required, saving energy

4. The pH value of the fermented product is moderate, and the beneficial microorganisms have the function of regulating the gastrointestinal tract

5. Small footprint, low investment, high product quality

6. No pollution during the treatment process