Moringa, it’s the new Alfalfa

As you may, or may not know, alfalfa is the most widely cultivated legume in the world.  The average American consumes 1.5 tons of alfalfa per year.  How strange is that?  Have you ever eaten a giant plate full of alfalfa?  Most people would think that they do not eat any alfalfa at all, yet if you have eaten any kind of animal product, especially dairy, then yes you are most likely participating in the production and consumption of alfalfa.  It is an amazing and wonderful plant and a very important part of life in the United States of America.

alfalfa

The cost of producing animal protein products for human consumption is a major concern for people who think about such things.  Milk, eggs, cheese and meat are all luxurious types of proteins that many Americans take for granted.  I personally enjoy cheese a great deal.

moringa oleifera leaves

I believe that industrial usage of moringa oleifera has the capacity to reduce livestock production costs by %30-50, while simultaneously increasing production efficiency and improving the quality of end products produced.

There are many factors involved with making a statement like that.  Adaptability of markets, and development of industrial systems and machinery all play an important role in making an accurate estimation of production costs for a crop like this.  Other important factors are specific to exactly which animal products are being produced.

Moringa Oleifera is too nutritionally dense to completely replace existing protein sources in livestock diets.  For each type of animal being raised, there is some specific percentage of their diet that could be optimally replaced with Moringa in order to improve protein conversion rates and reduce feed costs.  Additionally, the natural anti-biotic and anti-parasitic abilities of moringa are capable of reducing chemical inputs and increasing the quality and marketability of products.

 

References:

Advertisements

2 thoughts on “Moringa, it’s the new Alfalfa

  1. panooq says:

    Lactic Acid Bacteria Fermentation is a powerful tool in the preparation of beef feedstocks.

    As used historically in farming culture, and as recently described by Dr. Teruo Higa, bacteria such as those used in the dairy industry to produce Keifer, Yogurt and similar products is also capable of being used to pre-digest forages, improving their palatability and bioavailability of nutrients while reducing oxalic acid.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s