Volga, South Dakota-based Houdek is developing fermentation technology to aid digestibility and efficiency of soybean meal and other plant-based products. Vice President of Technology Jeremy Javers explains one of the things that makes them different is the type of fermentation they apply. “We transform these plant-based meals into more value-added products.” The process adds value by adding a prebiotic compound into the feed, concentrate the protein to a higher percent and by using a fungal fermentation process. To hear the full interview click here.