Ingredients are always changing due mainly to availability or costs, but there are also variations in ingredient quality. As many aquatic feeds move towards the use of vegetable and other novel ingredients, the extrusion task at hand is to maintain quality at the higher production rates with lower levels of starch inclusion. When pushing the limits on all boundaries the process becomes a challenge.

Generally the situations can be dealt with - but something usually needs to give, Joe Kearns, Vice President Aqua-Feed Div., Wenger Manufacturing will tell delegates at Aquafeed Horizons. Trends in production methods, both of hardware and running conditions, are allowing for wider ranges of non-traditional ingredients or ones of lower quality. Reviewing ingredient quality and the extrusion process will give insights on balancing the system.

Joseph P. Kearns is a graduate of Kansas State University and has been employed by Wenger for more than 40 years. He has spent a career watching and being involved in the feed production in the aquaculture sector. He holds nine US and foreign patents on aquatic topics relating to extrusion cooking. He has authored numerous publications on aquatic feed production as well as made presentations around the world.

Aquafeed.com\'s 8th Aquafeed Horizons conference for aquafeed professionals will take place June 9, 2015 in Cologne, Germany alongside the feed industry trade shos FIAAP/VICTAM/GRAPAS 2015.

Pre-registration is now underway and is required for a guaranteed place at the meeting. You are strongly advised to register now for this popular meeting.

Full details at: feedconferences.com