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Sold by: BeingFarmers Assured

Origin Of Product:   Denmark

₹18,200.00 /25 KG
Discount Price:
₹14,560.00 /25 KG

(15 available)

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For application in TMR. Reduces spoilage of feed. Particularly important for TMR in warm and humid climates. Maintains feed palatbility. Non corrosive on mixer wagons. Completely biodegradable

SKU: 254650/23099090


* Reduces feed spoilage in feed rations * Particularly important in wet rations and in warm and humid conditions * FreshFoss maintains feed palatability * Non-corrosive on mixer wagons * Non-toxic, completely biodegradable


FreshFoss is recommended to be added directly into the TMR wagon. For best results, ensure accurate addition and thorough mixing of the product.


FreshFoss is a combination of acid salts in powder form, which is mixed into the ration prior to feeding. The acids inhibit the growth conditions of mould and yeast, decreasing the number of nutrients being metabolised and reducing heating. This process protects the feed ration againts a loss of valuable nutrients and dry matter.

Targeted Species:

Cow, Buffalo


*TMR / Silage : 1 - 3 kg FreshFoss / ton *Grain conservation : 1 - 3 kg FreshFoss / ton *On top of open areas in bunkers : 0.25 kg FreshFoss / square meter


* Should be stored in a cool & dry place away from sunlight. * Keep the bag closed when not in use.

Best before:

24 months after manufacturing date



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High quality total mixed rations are important for optimisation of the yield potential in dairy cows. A fresh palatable ration ensures high dry matter intakes. Mixing silage with easily accessible energy, humidity and an aerobic environment is likely to increase the temperature of the ration. The heat is created from proliferation of molds and bacteria. Due to easy accessible energy, humidity and aerobic environment, which is naturally in conserved forages, the proliferation is faster as a result the ration will soon start heating. A large amount of energy is used to generate heat, ultimately reducing nergy avaialble in feed rations. Carbohydrates (sugar and starch) are involoved in production of heat, whereas protein and fat content are less affected. The fermentation and heating in the TMR will change the taste, reducing palatability and intakes. This is crucial because cows are highly sensitive to changes in taste and ration detoriation.
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