Technological status of prickly pear (Opuntia ficus-indica Mill.) fermentation to increase the protein value of its fodder

Abstract

Objective: To know the state of the art and the technique of the application of the fermentation process to increase the protein value of nopal for forage, at three technological levels.

Design/methodology/approach: The technological parameters were characterized and the level of mechanization of three fermentation equipment used for increase the protein value of nopal for forage.

For the characterization and analysis, a technical description of parameters was carried out to know the technical development and degree of mechanization at each technological level, obtaining quantitative and qualitative indicators from mathematical expressions and equations, to obtain the conceptual technical analysis.

Results: The results of the analysis of parameters according to the quantitative indicators, determine a limited technological level in the fermentation technology, giving the opportunity for technical improvements to the parameters within the fermentation process.

Findings/conclusions: fermentation technology allows significant savings in the use of resources such as: water, soil and fertilizer, and is an alternative for forage production and food security for livestock in the semi-arid of Mexico.