Palm Kernel cake

Description

Palm Kernel Cake Specifications:

1. Physical Characteristics:

• Appearance: Brown to beige solid residue.
• Texture: Coarse and fibrous, with a granular consistency.

2. Moisture Content:

• Maximum: ≤ 10%.
• Lower moisture content is important to prevent spoilage and enhance shelf life.

3. Crude Protein Content:

• Range: 15% to 20%.
• High protein content makes palm kernel cake a valuable ingredient in animal feed.

4. Crude Fiber Content:

• Range: 10% to 15%.
• Fiber content is important for the digestive health of livestock.

5. Fat Content:

• Range: 5% to 15%.
• The residual fat in the cake can vary based on the extraction method; higher fat content enhances energy value.

6. Ash Content:

• Maximum: ≤ 7%.
• Lower ash content indicates higher quality and purity.

7. Free Fatty Acids (FFA):

• Maximum: ≤ 5% (expressed as oleic acid).
• Lower FFA levels indicate better quality and higher oil extraction efficiency.

8. Total Digestible Nutrients (TDN):

• Range: 60% to 70%.
• Indicates the energy content available from the feed.

9. Mineral Composition:

• Calcium: 0.1% to 0.5%.
• Phosphorus: 0.5% to 1.0%.
• Important for bone health and overall nutrition in livestock.

10. Packaging:

• Type: Typically packaged in 50 kg or 100 kg bags or in bulk.
• Material: Durable, moisture-resistant materials to protect against spoilage.

11. Storage Conditions:

• Temperature: Store in a cool, dry place, ideally below 25°C.
• Shelf Life: Up to 6-12 months if stored properly.

12. Applications:

• Animal Feed: Widely used in livestock and poultry feed formulations as a protein and energy source.
• Fertilizers: Sometimes used as a soil amendment due to its organic matter content.

13. Quality Grades:

• Grade A: High protein and low fiber, suitable for premium animal feed.
• Grade B: Lower protein and higher fiber, often used for less demanding feed applications.

14. Regulatory Compliance:

• Feed Safety Standards: Must comply with local and international feed safety regulations (e.g., FDA, EU regulations).
• Sustainability: Compliance with sustainability practices is often required, especially for exports.

15. Nutritional Value (per 100g):

• Energy: Approximately 400-450 kcal.
• Protein: 15g to 20g.
• Fat: 5g to 15g.
• Fiber: 10g to 15g.

Palm Kernel Cake is a valuable by-product of palm oil extraction, rich in protein and fiber, making it an essential ingredient in animal feed formulations. Proper adherence to specifications ensures its quality and suitability for livestock, contributing to their growth and productivity.