That´s very interesting, Ken!
I live and work in mediterranean Spain (Mallorca).
What you describe sounds a bit like a two stage digestion,perhaps with
some kind of acid hydrolisis before the substrate enters the actual
anaerobic digester. Could you find more details or an adress of someone
I could ask some questions ?
It would be very helpful.
I also heared about a large slaughterhouse in Italy which seemingly
ferments all its guts and rests. Where is it ?
Thanks again
Rolf
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