Rio Pardo Prote\u00edna Vegetal has started to serve an even more specific niche in the soy protein market for slaughter animals. Now, in addition to RPSOY 180<\/em><\/strong> and RPSOY 700<\/em><\/strong>, the most digestible soy protein concentrates (SPC) in Brazil for fish, pigs and chickens (according to research by institutions specialized in the subject), now offers the RPSOY C<\/em><\/strong>, for the nutrition of calves and piglets up to the pre-initial phase.<\/p>\n According to Leandro Baruel, zootechnician and export manager at the company, the particle size was reduced to two new granulometries: 75 and 100 microns (75 and 100 \u00b5m<\/strong>). To achieve this, investments were made in adaptations at the factory in Sidrol\u00e2ndia-MS, which gained an even more modern grinding system. \u201cThe size was one third of our smallest (180 \u00b5m), generating a perfect ingredient for making dairy substitutes. Combined with the fact that it already comes from the most digestible product on the market, having extremely reduced grains makes it ideal to be the protein in liquid products for animals in the first days of life\u201d, he points out.<\/p>\n The launch for the domestic market (previously, the company only exported to specific European regions of calf farms) marks Rio Pardo's pioneering role in developing differentiated products. The work began in 2023, with research into inputs and formulas. Now, the company is consolidating itself in the manufacture and supply of high biological value proteins and increasing its production capacity of finely ground products by 150%: from 800 to 2 thousand tons per month. RPSOY C.<\/em><\/strong><\/p>\n The best of Brazil<\/strong><\/p>\n Through studies by Aquadvise, Chile, the Federal University of Vi\u00e7osa, and Unesp (S\u00e3o Paulo State University \u201cJ\u00falio de Mesquita Filho\u201d), Rio Pardo Prote\u00edna Vegetal has proven to have the most digestible Soy Protein Concentrate (SPC) in Brazil for salmon, swine and chicken, respectively. With salmon, digestibility was above 98%, against the market average of 90%; with swine, 94.32% x 88%; in chicken and turkey, the quotient of 83.7% beats the market average of 79.4%.<\/p>\n Exclusive process<\/strong><\/p>\n Patented in Brazil, the United States, the European Union, Japan, Chile and Canada, Rio Pardo's technology contributes to health, product refinement and sustainability. The main difference is the unification of the stages in the processing of soybeans. In traditional processes, the first stage involves separating the oil from the grain; then, it is heated to remove solvents. Then, a second stage is needed to remove the soluble carbohydrates, which contain the antinutritional factors of the soybeans. In this extraction, alcohol is used and, to remove it, the grain is heated again. At Rio Pardo, everything is done at once, drastically reducing the consumption of thermal and electrical energy.<\/p>\n<\/p><\/div>\n![\"\"](\"https:\/\/opresenterural.com.br\/wp-content\/uploads\/2025\/05\/porquinho_1-300x300.jpg)
THE Bela Cereais<\/strong> works with the best grains on the market and also keeps you up to date with the latest news and analyses on agribusiness.
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