How can fermented food help reduce food waste?

Koji might not be well known outside of Japan, but this fermented agent is used to make popular Japanese food such as miso, soy sauce and sake. Kyushu-based koji company Kawauchi Genichiro Shoten invented technologies to turn food waste into nutrient-rich livestock feed using koji. This unique approach of reducing food waste led to the launch of “GEN Koji Liquid Feed.” It helps cut down emissions and provides health benefits to livestock.

Livestock feed is usually manufactured from food waste through multiple processes, including sorting, heating and drying. With GEN Koji Liquid Feed, you only need to sterilize the waste before mixing in the koji, saving money and energy.

Additionally, koji acts as a great source of probiotics, improving digestive health and nutrient absorption. The company discovered that this product helps pigs gain 15% more weight per day. It also increased the number of piglets one pig can have from eight to as much as 12. Moreover, by improving gut health and activating good bacteria, they succeeded in controlling the odor of pig feces and making more nutrient-rich pig manure.