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Moisture plays a critical role in the performance of the fermentation bed and directly influences the activity of the beneficial bacteria. For optimal bacterial function, the moisture level should generally be around 65% (as per the Goldbeat fermentation bed standard). A simple way to check is by squeezing a handful of the material—if it forms a loose clump without dripping water, the moisture is just right. If it's too wet or too dry, it can hinder microbial activity.
When the moisture content of the sawdust reaches 65%, the microbes become active and begin the fermentation process. But how do you accurately assess the moisture in practice? Let’s look at the Goldfish fermentation bed as an example and explore how to determine the moisture based on its structure.
The moisture content of sawdust varies depending on its source. Freshly processed sawdust from trees like Chinese fir, beech, or mixed wood can have a moisture content of around 60%. However, if the sawdust is old and dried, the moisture content may drop to about 30%. This difference is important when calculating the total moisture needed for the fermentation process.
For a Goldfish fermentation bed covering 20 square meters with a 50 cm layer of sawdust, the total volume is 10 cubic meters. Assuming 1 cubic meter of sawdust weighs approximately 190 kg, the total weight would be 1,900 kg. If the sawdust is dry (30% moisture), that means 570 kg of water is already present.
In addition to the sawdust, animal waste contributes significantly to moisture. Pig feces typically contain about 60% water, which is not significant enough to affect the overall moisture balance. However, urine is a major contributor. With 15 pigs in a 20 square meter bed, each producing about 4 kg of urine daily, that’s 60 kg of water per day—this is a substantial portion of the moisture required, so additional watering is usually unnecessary.
Other sources of moisture include leftover drinking water, feed remnants, and rainwater. It’s essential to prevent rain from seeping into the bed, but these are minor factors and can be ignored most of the time.
Over time, the moisture level will naturally reach the ideal range for microbial activity, allowing the dormant bacteria to become active and optimize the fermentation process. However, if the bed becomes too wet, immediate action is needed—such as aerating from the bottom, removing overly dry material, drying it out, or adding more dry sawdust.
Fresh sawdust should not be sprayed with water, and excessive moisture should be avoided. Old sawdust should only be lightly misted on the surface (about 5–10 cm deep). In northern regions, where the air is drier, a slight spray is acceptable. In southern areas with higher humidity, spraying is not recommended unless the material becomes extremely dry. The key is to maintain balance based on local climate conditions.
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