Poor water treatment is a major problem and a source of suffering, but when properly managed, it can become a valuable resource and even a source of wealth. The direct use of drowning (contaminated) water to raise pigs is generally strictly prohibited due to hygiene concerns and its negative impact on the environment in both urban and rural areas. More importantly, pigs raised directly from such water are not safe for consumption, as the meat may carry harmful pathogens that can cause illness in both humans and animals. Therefore, it is essential to treat this water properly before using it in pig farming.
The best methods include high-temperature sterilization and the use of high-quality fermentation agents, such as the Ginba Type II feed fermentation agent. Compared to other methods, using Ginba Type II is more efficient, time-saving, and practical. For instance, while high-temperature sterilization requires a lot of fuel and labor, it still may not fully eliminate all harmful substances. Moreover, contaminated water often contains toxins, lacks nutritional balance—especially in plant-based proteins—and has poor quality animal protein, which leads to slow growth in pigs. It typically takes six to seven months for them to reach market weight, and they are often prone to diseases, which can result in significant losses.
To address these issues, many farmers have turned to fermentation techniques. Mr. Liu from Guangdong and Mr. Zhu from Zhejiang shared their successful experiences using the Ginba Type II fermentation agent to treat contaminated water. Last year, Mr. Liu used the Ginba Type II agent to ferment the water. He also added an appropriate amount of insecticide powder, which not only helped prevent worm-related diseases but also significantly improved the growth rate of the pigs. As a result, the pigs reached market weight in less than five months, nearly matching the performance of full-price feed. This method also saved fuel costs and reduced labor intensity.
Additionally, the pigs appeared healthier, with shiny coats and good appetite, and the unpleasant odor was completely gone. His process involved mixing 40–50% of the contaminated water with Ginba Type II fermentation agents. The formula included wheat bran, rice bran, and water in a 30:30:40 ratio. The water content should be controlled so that when squeezed by hand, it forms a mass without dripping, and spreads out when released. Then, 2/1000 of the Ginba Type II agent was added, and the moisture level was kept around 65%. The mixture was then placed in a sealed fermentation tank—such as a small or large container, or even a sink capable of holding one to two tons of material—for 3–5 days. After each batch, it was re-covered and could be stored for over six months.
When feeding, depending on the size of the pigs, 20–60% of the fermented material was mixed with boiled and disinfected unfermented water. This approach yielded excellent results, proving that proper treatment of contaminated water through fermentation is not only safe but also highly effective in improving pig health and productivity.
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