By Daphne Zhang and Lewis Jackson
TAIZHOU, China, April 7 (Reuters) – At the edge of one of the many pig farms spread across the vast, unbroken floodplains of Taizhou, a two-hour drive northwest of Shanghai, a pair of square, four-metre pools of acrid-smelling ochre liquid hold the key to cutting costly soybean use in half.
The pools hold a swill of cheaper, locally sourced ingredients, which can include brans, pumpkin vines and wine lees. But it is fermented – like yogurt – so the proteins are already broken down and easy to digest, lessening the need for the higher-quality
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