Quality & Analysis
The quality of Duynie's co-products are continually tested.
How Duynie analyses products
The quality of Duynie's co-products are continually tested to determine:
- Dry matter percentage
- Protein content
- Fat content
- Crude fibre
- Starch content
- Microscopy: determining the gelatinization of starch in potatoes and peas to check whether the product is sufficiently cooked.
- Inorganic matter (ash): minerals, potassium, sodium, calcium, phosphorus, chloride
- pH value
The nutritional values and ration calculations are made on the basis of these analyses.
Advantages of Duynie's laboratories
- specialisation in co-products
- analyses can be conducted very quickly
- extensive lab facilities and 10 analysts
- availability of unique analysis methods not offered by commercial laboratories
- very latest analysis methods such as Near Infrared Radiation (NIR)
- development of new analysis methods
- availability of analysis results over long periods of time
- participation in (scientific) research
