Cross-sector research unlocks a green protein

A new biorefining technique has unlocked the high protein content of Danish clover grass and will soon make it available in feed for organic pork and poultry producers.

Containing more than 40% protein and all the right amino acids, clover grass has great potential as locally sourced nutrition feed. Results from livestock feeding trials have proven that the extracted protein is an efficient alternative to soya meal in pig and poultry feed.

Containing more than 40% protein and all the right amino acids, green herbage has great potential as locally sourced nutrition

The technique has been co-developed by research partners from the private and public sector and involves squeezing large amounts of freshly and finely cut clover grass in a screw press. The juice is then transferred to an acid tank, heated and fermented using a lactic acid culture.

Concentrated protein is removed from the juice by centrifugation. Residues from production can also be used to feed cows and fuel biogas plants.

Once ready for commercial launch, the green protein feed will provide organic and conventional farmers with an additional, locally produced supply of essential nutrients for their livestock.