Eelke: “We are now using a product that is normally seen as a residual waste flow as a valuable raw material for our calf milk and our muesli. We got the idea from an article in the trade journal De Molenaar – a magazine for the animal feed sector. An article described that picking stones for chickens can contain, among other things, chalk from the drinking water purification. Together with an R&D colleague and someone from raw materials purchasing, we subsequently explored the possibilities. This is how we came into contact with Roel Bontrup and Eric de Bruin from CA Minerals.”
“We produce chalk that meets the strictest rules of the Drinking Water Act and of a very high purity. The chalk is bright white and has a calcium content of 99 percent”, says Erik de Bruin. The VanDrie Group previously added calcium in a premix, a mixture with various minerals from the mineral extraction. Adding now takes place separately and the compound feed silos have been modified for that. “It is a major advantage that we can supply our own calcium of this quality. We are achieving considerable environmental gains by avoiding mining and transport”, adds Roel Bontrup. “All samples are extensively analysed in Labora, the laboratory of the VanDrie Group, in connection with food safety and CA Minerals now supplies calcium to various livestock feed producers of the VanDrie Group.”
IN THIS WAY, SUSTAINABILITY GOES HAND IN HAND WITH ANIMAL HEALTH.
“This new raw material is in keeping with our ambition to avoid waste and to give residual waste flows the highest possible value. That is possible in this way from the drinking water purification, from which we can use this calcium source. It comes from nearby and does not involve many transport kilometres. It is simple and practical”, according to Eelke.
“An additional advantage is that we see that the calf absorbs the calcium in its body more quickly when it is dispensed using this new way of dispensing. A second advantage is that the product comes in the rumen via the muesli. Because it so finely ground, it can quickly have a buffering effect there. Normally, volatile fatty acids are released during the rumen fermentation of carbohydrates. Volatile fatty acids are partly absorbed and partly lead to a pH drop in the rumen. And if you have a buffering mineral like calcium, then the acid is bound. As a result of this, the pH drop is prevented and bacteria retain their proper function. In this way, sustainability goes hand in hand with animal health.”
This interview was previously published in the VanDrie Group's annual report. We are continually exploring feasible steps to achieve our ambitions. We are open and transparent about our results. We publish these in a CSR report every year. Visit our platform to learn more about our approach.
