Optimization of the cultivation and processing of faba beans as a complete protein component in the dairy cattle ration

General introduction

How can we optimize both the cultivation and processing parameters of field beans so that these beans become a more viable local protein source for organic dairy farmers? This research question is central to the BIOTOAST project. Organic dairy farmers are seeking more locally sourced protein now that organic soy is more expensive or less available. Field beans offer potential as a local protein source for dairy cattle feed. To use them as a full-fledged protein component, additional knowledge about cultivation and processing is needed. Previous research shows that toasting, a heat treatment, increases protein stability so that more protein remains available for absorption in the intestines of dairy cattle. However, the optimal cultivation and toasting conditions are not yet sufficiently understood in organic farming.

Research approach

BioTOAST compares monoculture and mixed cropping (faba bean with grain) in terms of yield, quality, and economic feasibility. The faba beans are harvested at different stages and toasted, after which their feed value and protein resistance are analyzed. The project also examines the effect of separating (sorting) faba beans and grain, as well as the energy consumption of the toasting process. Finally, an economic analysis of the different strategies is performed.

Relevance/Valorisation

This project supports organic dairy farmers in making informed choices about the cultivation and processing of faba beans. Through field trials, feed value assessment, and economic analysis, farmers gain insight into the most profitable and sustainable strategy. The results are widely shared through articles, farm networks, and a decision tree, ensuring the sector benefits maximally from the acquired knowledge.

Funding provider(s)
CCBT