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Here are the general steps for processing cassava into fermented goat feed: 🔪 Preparing the Main Ingredients Choose Cassava: You can use cassava tubers, cassava leaves, cassava peel, or cassava pulp (onggok). Make sure the cassava is fresh and undamaged. Cleaning: Washing: Wash the cassava (especially the peel or tuber) under running water until completely free of soil or dirt. Peeling and Cutting/Grinding: For cassava tubers or peels, peel off the hard outer skin. Then, chop into small pieces or grind/blend until a finer texture (like flour or small pieces) to increase the fermentation surface area. Storage (Ripening): Pour the thoroughly mixed mixture into a fermentation container (plastic drum, airtight barrel, or thick plastic bag) and compact it (you can step on it) to remove air. Tightly Closed (Airtight/Anaerobic): Ensure the container is tightly closed to prevent air from entering. This airtight condition is essential for optimal fermentation. Stay: Store in a shaded area, protected from heat and rain. The fermentation process usually takes between 3 and 14 days, depending on the ingredients and ambient temperature. 🐐 Feeding Method Signs of Successful Fermentation: The feed will emit a fresh, sour aroma or fragrant fermented cassava, will be brownish in color, and will have a soft texture. Adaptation: Gradually introduce the fermented feed to the goats to allow their digestive systems to adapt. Initially, mix a small amount with their regular feed, then increase the portion. Feeding: Fermented cassava feed is high in energy, so it is often mixed with other ingredients (such as bran, tofu dregs, or green fodder) for more complete nutrition (protein, fiber, etc.). Best wishes from JAYA FARM fb: ternak tani jaya wa: 082391807780 thank you