Clover-grass protein by bio-refining - Nutrient composition and shelf life (OK-Net Ecofeed video)

Summary in the original language of the document

This video presents a test, done at Aarhus University in Foulum, Denmark, which looked at the chemical composition and shelf life of fresh protein clover grass concentrate and the effect of temperature and lactic acid bacteria (LAB). It shows the demo-scale production process of the clover grass protein, sampling, analyses and selected results.
Major take-home messages:
-Protein content increase during storage
-Changes to amino acids concentrations varied - but was overall high
-LAB concentration increased in all samples the first 14 days
-pH dropped during the first 14 days
The target group is organic poultry farmers, advisers in organic farming, and food companies in central and northern Europe, where clover-grass of high quality can be grown.