On the outskirts of Taizhou, a vast pig farming region north-west of Shanghai, square pools of fermented liquid feed are quietly reshaping how China raises livestock and reduces reliance on costly imported soybeans.
The ochre-coloured mixture, made from locally sourced ingredients such as bran, pumpkin vines and wine lees, is fermented to break down proteins, making it easier for pigs to digest and reducing the need for soy-based feed. Soybeans remain a critical import for China, accounting for around 80 per cent of its supply.
For farmer Gao Qinshan, the shift is driven by economics rather than ideology. He said feed now makes up around 70 per cent of pig-rearing costs, while volatile soybean prices—affected by global trade tensions and geopolitical conflict—have squeezed profitability.
“Soya bean prices have become so unstable,” he said, adding that weak consumer demand and oversupply have made pig farming increasingly difficult. “Everyone is thinking about how to cut costs.”
Beyond the farm level, China’s push reflects broader national priorities around food security and reducing dependence on foreign agricultural imports. Authorities have accelerated efforts to expand alternative protein sources for livestock, particularly since trade tensions intensified.
China is the world’s largest importer of soybeans, bringing in US$52.7 billion worth in 2024, including significant volumes from the United States. The country’s reliance on imported soy has made it a strategic vulnerability in global trade disputes.
Industry experts say fermented feed is now gaining momentum, rising from 3 per cent of industrial feed usage in 2022 to about 8 per cent today, with projections suggesting it could reach 15 per cent by 2030. This shift could potentially reduce soybean imports by over 6 per cent.
China, which produces half the world’s pigs, sees livestock feed reform as part of a wider agricultural modernisation drive. Pork remains a staple in the national diet, making the sector central to food supply stability.
However, the transition is not without challenges. Some farmers report operational difficulties, including feed spoilage and inconsistent results, while others question impacts on animal health and meat quality.
Major agribusiness players are also adapting. Leading pig producer Muyuan Foods has already reduced soybean meal content in feed through synthetic amino acids, while other firms are experimenting with alternative protein sources such as duckweed and fermented corn products.
International interest is also growing, with global trading firms exploring investments in China’s expanding fermented feed sector. Analysts estimate the market is already worth billions and growing rapidly as China pushes for greater agricultural self-sufficiency.
Despite the momentum, experts warn that cost-cutting measures must be balanced with concerns over livestock health and meat quality, as the industry navigates between efficiency, sustainability and consumer expectations.
