Bibliafarm - 2016-01-28 4:59 PM

 goodness..lol.. first off get the kind with no molasses and second its not as BHWusa states.. we all have opinions though..

BARRELHORSE USA - 2016-01-28 8:55 PM You need to read a true analysis of beet pulp and then make a statement on it being metal and chem free ... and if you are smart when you buy sugar at home you will buy the brand that sez PURE CANE SUGAR ... Trash is trash any way you look at it .. same with ethanol waste that are in all of your high dollar feeds under names you can't pronounce .. lol You can't beet/whoops/BEAT a simple feeding program of whole oats, alfalfa and a dash of corn with a good mineral supplement like ADM GroStrong Minerals ...(still the old Moorman formula) I prefer the 50# loose @ ~$40/bag ...

BARRELHORSE USA - 2016-01-28 9:55 PM You need to read a true analysis of beet pulp and then make a statement on it being metal and chem free ... and if you are smart when you buy sugar at home you will buy the brand that sez PURE CANE SUGAR ... Trash is trash any way you look at it .. same with ethanol waste that are in all of your high dollar feeds under names you can't pronounce .. lol You can't beet/whoops/BEAT a simple feeding program of whole oats, alfalfa and a dash of corn with a good mineral supplement like ADM GroStrong Minerals ...(still the old Moorman formula) I prefer the 50# loose @ ~$40/bag ...

Bibliafarm - 2016-01-28 9:44 PM

I dont use Suger.. and the ADM has Monensin in it.. so its toxic.. and I have been feeding my competition horses for many years soaked beet pulp.. and they are healthy .lol..

Nevertooold - 2016-01-28 9:29 PM


So did you quit feeding that great ADM Patriot feed you use to push all the time?

readytorodeo - 2016-01-29 2:45 AM The ADM issue was with Patriot feed. And it was mostly on the East Coast. My vet still recommends ADM feeds. Especially the SR Glo. I have fed Beet pulp as a way to help keep the gut moist,when I have one that is not drinking enough. But it isn't something I would feed for a long time. Mainly due to sugar content.

Bibliafarm - 2016-01-29 6:42 AM


its ADM...


and suger content is not high . get Unmolasses if that is a concern. pasted.. Beet pulp has an average non-structural carbohydrate content of about 12 per cent, making it a good choice for those trying to lower sugar and starch levels in their horse's diet. If you're feeding beet pulp that has molasses added, you can reduce the sugar level further by draining off excess water after soaking.

RnRJack - 2016-01-31 12:37 PM Unfortunately ADM is not trustworthy anymore after all the horses down here died on some of their feed, however, I DO like their grostrong mineral better then most on the market, unfortunately I've switched to DAC products instead since then

BARRELHORSE USA - 2016-01-29 4:08 AM YES I DID ... 5 YEARS AGO WHEN THEY CHANGED THEIR INGREDIENTS FROM GROATS AND GRAIN TO NONSENSE ITEMS WITH NAMES YOU CAN'T PRONOUNCE ... !!! If the peel/skin/cossettes of processed sugar beets are so wonderful ... why aren't they sold as human food?? ... I like horses so here are a couple of safety videos ... this first on states her red coffee can is a 3 lb can ... and she uses beet pulp as a fiber to replace expensive hay. In the 2nd video she calls it a 2.5 lb coffee can ... duhhhh Then when showing the weight of pellets or shredded she using the 2.25lb signs which equal 1.0 KG .... so don't get confused. The amount of water she uses varies and she flip flops on soaking times and she totally misses an important step in showing you that the pellets are like popcorn and will swell up and probably spill over out of that bucket .... AND BE AWARE ... SHE ONLY USED HALF OF HER PELLETS IN THAT BUCKET ... THE AMOUNT OF PELLETS SHE HAD ... WAS TO BE 4 FEEDINGS FOR 2 HORSES ... THE SAFETY PART OF THESE VIDEOS IS ............... DON'T FEED THIS TRASH DRY!! IT MUST BE SOAKED THOROUGHLY OR IF FED DRY... YOU WILL PULL MOISTURE OUT OF YOUR HORSE AND RUN THE RISK OF COLIC OR DEHYDRATION ... HAVE YOU GOT THAT?? Ok .. I can go back to little letters ... lol This gal is typical of people that feed beet pulp ... iffy amounts on feeding horses related to size and has no idea of protein, alkalinity, sugar or carb percentages ... just a fiber she uses since hay is too expensive to buy ... with all the flip flops and extra water she uses after stating an amount etc etc ........ do whatever you think best for your horse ..... lol https://youtu.be/w0rdCsXQfvk https://youtu.be/FKXotVOMFWk... Now I will bore the heck out of you ....>>>>>>>>>>> The beets are fed from the hopper into the slicers, where they are cut into long noodle-like pieces resembling shoestring potatoes. These are called cossettes. Emerging from the slicers, the cossettes fall onto a conveyor belt to be carried across a continuous weighing device and then discharged into a scalding tank leading to the diffuser. Here the sugar is removed from the cossettes by being dissolved in hot water. Water enters the opposite end to that of the cossettes, giving a counter- flow effect. The diffuser works continuously to extract sugar from the cossettes. The process of diffusion uses osmosis, or the passage of sugar through the porous membrane of the beet cossettes to the water. The sugar solution leaves the diffuser at the same end it enters in the form of "raw juice". When the cossettes reach the opposite end -- free of most of their sugar -- they become beet pulp and move on to the pulp dryer. Upon leaving the diffuser, the raw juice moves through the various stages of purification and filtration to remove impurities and other non-sugars. It is first heated in the raw juice heaters. It is then pumped to the first carbonation station. Here the raw juice is mixed with milk of lime and simultaneously treated with carbon dioxide gas (CO2) from the lime kiln. The CO2enters the gassing tank under control to give the juice the proper pH or alkalinity upon leaving the first carte station. Now the carbonated juice flows onto the Dorr thickener. The thickener tank acts to settle out the precipitate formed in the juice of milk of lime and carbon dioxide. This leaves a clear juice to be sent to the heaters and then on to the second carbonation station. The mud or sludge remaining on the bottom of the thickener goes to the drum filters for washing in order to recover any other sugar. After this, the mud goes to the holding pond. The filtrate and the wash water from the drum filters now become "sweetwater". It goes to the lime kiln to be mixed with burned lime. Any excess goes back to the first carte tank. In the second carte tank, the clear juice again mixes with CO2 gas at a controlled rate to obtain the proper pH or alkalinity. It then moves on to the second carte filters for the removal of precipitates formed by the CO2 gas and the lime left in the juice from first carbonation. This precipitate goes to the sludge tank and then back to the drum filters for further washing, while the clear juice from the second filters moves on to the third saturation station. In third saturation, the juice mixes with sulfur dioxide (SO2) gas. This gas inhibits some color forming reactions in the juice that would eventually appear in the finished sugar, but its main function is the final adjustment of pH for sugar end liquors. The juice then moves on to the evaporator supply tank and becomes known as "thin juice". From the supply tank, the thin juice moves through heaters and then to the evaporation station. This consists of five bodies, or effects. Inside the bodies, steam heat removes excess water from the thin juice in five successive stages. It concentrates the dry substance in the juice from a range of 13 percent to 15 percent upon entering the first body to 65 percent to 70 percent upon leaving the fifth body. In other words, while going through the evaporation station, the thin juice becomes thick juice. Thick juice is split at this point and that portion which the sugar end cannot handle is cooled, the pH adjusted and pumped to storage for re-entry following the slicing operation. The evaporator thick juice goes to the high melter station. In this flow, the thick juice is used to dilute and melt the high raw sugar. It is then sent through the filters to the standard liquor storage tank. The standard liquor moves on to the white pan to be boiled and crystallized to a high concentration of sugar called "white massecuite". This heavy mass then drops into the white mixer. From the mixer, the white massecuite drops into the white centrifugal machines. Here, the spinning action of the centrifugals separates the sugar crystals from the liquor containing sugar syrups and impurities. The crystals remaining in the centrifugal basket undergo further spinning for washing and some drying. The spun sugar then drops to a conveyor to be moved up to the granulator for further drying and cooling.The finished sugar then passes over screen sifters and moves on to the bulk sugar bins for storage or to the warehouse for packaging. This completes the "straight-line" flow of the process from sugarbeets to beet sugar -- but other "side-line" processes still remain to recover more of the sugar from the beet. The "white side" of the sugar end comprises only the first stage in the complete crystallization and separation process -- that is, the white pan and white centrifugals handle the material with the highest purity and the greatest yield. Other sugar -- along with important by-products -- still remain in the syrups and washwater spun off by the white centrifugals. These must be recrystallized in the sugar end. There is the "hi-green" syrup. It is spun off by the white centrifugals before the application of wash water on the massecuite. There is also the "hi-wash" spun off by the white machines during the actual washing period.The hi-wash usually flows to the hi-melter. Meantime, the hi-green goes to the storage tank and then to the hi-raw pan. There, much like on the white side, the syrup is boiled down to a high concentration, where crystallization is induced. It then drops into the hi-raw mixer. From there, it goes to the hi-raw centrifugals, where the spinning action again separates the crystals from the syrup and impurities. From these centrifugals, the hi-raw crystals go back to the process, instead of to final product storage. Hi-raw sugar moves to the hi-melter to be mixed with the high wash and also thick juice as a controlled brix or concentration. This hi-melter mixture flows back to the blow-up tank to be mixed with thick juice, where it re-enters the process as standard liquor on the white side. There is also the "machine syrup" spun off by the hi-raw centrifugals. It goes to the machine syrup storage tank on the pan floor and then to the low-raw pan, here again boiling to a concentration where crystallization can take place. But instead of going directly from the pan to the centrifugal machines, the lo-raw massecuite drops to the crystallizers for cooling and further crystallization over a period ranging from 20 to 40 hours. With this completed, the low-raw mass goes to the lo-raw mixer and then to the lo-raw centrifugal. Once again, the spinning action separates the crystals from the liquor. The lo-raw sugar goes to the lo-raw melter, with thin juice added there, and then on to the lo-melter storage tank for use in hi-raw pan. The lo-melter can also be sent to the hi-melter if quality allows. The crystallization and separation cycles end with the molasses spun off by the lo-raw centrifugals. This molasses will be shipped by rail tank car or trucks to consumers. The lime kiln supplies burned lime and CO2 gas for the regular factory process. Both products result from the burning of limestone with coke in controlled amounts in the kiln. For the regular factory process, the burned limerock goes to the slacker to be mixed with sweetwater. This produces milk of lime for use in first carbonation. The from the lime kiln enters the regular CO2 Gas factory process at both first and second carbonation.

BARRELHORSE USA - 2016-01-29 4:08 AM YES I DID ... 5 YEARS AGO WHEN THEY CHANGED THEIR INGREDIENTS FROM GROATS AND GRAIN TO NONSENSE ITEMS WITH NAMES YOU CAN'T PRONOUNCE ... !!! If the peel/skin/cossettes of processed sugar beets are so wonderful ... why aren't they sold as human food?? ... I like horses so here are a couple of safety videos ... this first on states her red coffee can is a 3 lb can ... and she uses beet pulp as a fiber to replace expensive hay. In the 2nd video she calls it a 2.5 lb coffee can ... duhhhh Then when showing the weight of pellets or shredded she using the 2.25lb signs which equal 1.0 KG .... so don't get confused. The amount of water she uses varies and she flip flops on soaking times and she totally misses an important step in showing you that the pellets are like popcorn and will swell up and probably spill over out of that bucket .... AND BE AWARE ... SHE ONLY USED HALF OF HER PELLETS IN THAT BUCKET ... THE AMOUNT OF PELLETS SHE HAD ... WAS TO BE 4 FEEDINGS FOR 2 HORSES ... THE SAFETY PART OF THESE VIDEOS IS ............... DON'T FEED THIS TRASH DRY!! IT MUST BE SOAKED THOROUGHLY OR IF FED DRY... YOU WILL PULL MOISTURE OUT OF YOUR HORSE AND RUN THE RISK OF COLIC OR DEHYDRATION ... HAVE YOU GOT THAT?? Ok .. I can go back to little letters ... lol This gal is typical of people that feed beet pulp ... iffy amounts on feeding horses related to size and has no idea of protein, alkalinity, sugar or carb percentages ... just a fiber she uses since hay is too expensive to buy ... with all the flip flops and extra water she uses after stating an amount etc etc ........ do whatever you think best for your horse ..... lol https://youtu.be/w0rdCsXQfvk https://youtu.be/FKXotVOMFWk... Now I will bore the heck out of you ....>>>>>>>>>>> The beets are fed from the hopper into the slicers, where they are cut into long noodle-like pieces resembling shoestring potatoes. These are called cossettes. Emerging from the slicers, the cossettes fall onto a conveyor belt to be carried across a continuous weighing device and then discharged into a scalding tank leading to the diffuser. Here the sugar is removed from the cossettes by being dissolved in hot water. Water enters the opposite end to that of the cossettes, giving a counter- flow effect. The diffuser works continuously to extract sugar from the cossettes. The process of diffusion uses osmosis, or the passage of sugar through the porous membrane of the beet cossettes to the water. The sugar solution leaves the diffuser at the same end it enters in the form of "raw juice". When the cossettes reach the opposite end -- free of most of their sugar -- they become beet pulp and move on to the pulp dryer. Upon leaving the diffuser, the raw juice moves through the various stages of purification and filtration to remove impurities and other non-sugars. It is first heated in the raw juice heaters. It is then pumped to the first carbonation station. Here the raw juice is mixed with milk of lime and simultaneously treated with carbon dioxide gas (CO2) from the lime kiln. The CO2enters the gassing tank under control to give the juice the proper pH or alkalinity upon leaving the first carte station. Now the carbonated juice flows onto the Dorr thickener. The thickener tank acts to settle out the precipitate formed in the juice of milk of lime and carbon dioxide. This leaves a clear juice to be sent to the heaters and then on to the second carbonation station. The mud or sludge remaining on the bottom of the thickener goes to the drum filters for washing in order to recover any other sugar. After this, the mud goes to the holding pond. The filtrate and the wash water from the drum filters now become "sweetwater". It goes to the lime kiln to be mixed with burned lime. Any excess goes back to the first carte tank. In the second carte tank, the clear juice again mixes with CO2 gas at a controlled rate to obtain the proper pH or alkalinity. It then moves on to the second carte filters for the removal of precipitates formed by the CO2 gas and the lime left in the juice from first carbonation. This precipitate goes to the sludge tank and then back to the drum filters for further washing, while the clear juice from the second filters moves on to the third saturation station. In third saturation, the juice mixes with sulfur dioxide (SO2) gas. This gas inhibits some color forming reactions in the juice that would eventually appear in the finished sugar, but its main function is the final adjustment of pH for sugar end liquors. The juice then moves on to the evaporator supply tank and becomes known as "thin juice". From the supply tank, the thin juice moves through heaters and then to the evaporation station. This consists of five bodies, or effects. Inside the bodies, steam heat removes excess water from the thin juice in five successive stages. It concentrates the dry substance in the juice from a range of 13 percent to 15 percent upon entering the first body to 65 percent to 70 percent upon leaving the fifth body. In other words, while going through the evaporation station, the thin juice becomes thick juice. Thick juice is split at this point and that portion which the sugar end cannot handle is cooled, the pH adjusted and pumped to storage for re-entry following the slicing operation. The evaporator thick juice goes to the high melter station. In this flow, the thick juice is used to dilute and melt the high raw sugar. It is then sent through the filters to the standard liquor storage tank. The standard liquor moves on to the white pan to be boiled and crystallized to a high concentration of sugar called "white massecuite". This heavy mass then drops into the white mixer. From the mixer, the white massecuite drops into the white centrifugal machines. Here, the spinning action of the centrifugals separates the sugar crystals from the liquor containing sugar syrups and impurities. The crystals remaining in the centrifugal basket undergo further spinning for washing and some drying. The spun sugar then drops to a conveyor to be moved up to the granulator for further drying and cooling.The finished sugar then passes over screen sifters and moves on to the bulk sugar bins for storage or to the warehouse for packaging. This completes the "straight-line" flow of the process from sugarbeets to beet sugar -- but other "side-line" processes still remain to recover more of the sugar from the beet. The "white side" of the sugar end comprises only the first stage in the complete crystallization and separation process -- that is, the white pan and white centrifugals handle the material with the highest purity and the greatest yield. Other sugar -- along with important by-products -- still remain in the syrups and washwater spun off by the white centrifugals. These must be recrystallized in the sugar end. There is the "hi-green" syrup. It is spun off by the white centrifugals before the application of wash water on the massecuite. There is also the "hi-wash" spun off by the white machines during the actual washing period.The hi-wash usually flows to the hi-melter. Meantime, the hi-green goes to the storage tank and then to the hi-raw pan. There, much like on the white side, the syrup is boiled down to a high concentration, where crystallization is induced. It then drops into the hi-raw mixer. From there, it goes to the hi-raw centrifugals, where the spinning action again separates the crystals from the syrup and impurities. From these centrifugals, the hi-raw crystals go back to the process, instead of to final product storage. Hi-raw sugar moves to the hi-melter to be mixed with the high wash and also thick juice as a controlled brix or concentration. This hi-melter mixture flows back to the blow-up tank to be mixed with thick juice, where it re-enters the process as standard liquor on the white side. There is also the "machine syrup" spun off by the hi-raw centrifugals. It goes to the machine syrup storage tank on the pan floor and then to the low-raw pan, here again boiling to a concentration where crystallization can take place. But instead of going directly from the pan to the centrifugal machines, the lo-raw massecuite drops to the crystallizers for cooling and further crystallization over a period ranging from 20 to 40 hours. With this completed, the low-raw mass goes to the lo-raw mixer and then to the lo-raw centrifugal. Once again, the spinning action separates the crystals from the liquor. The lo-raw sugar goes to the lo-raw melter, with thin juice added there, and then on to the lo-melter storage tank for use in hi-raw pan. The lo-melter can also be sent to the hi-melter if quality allows. The crystallization and separation cycles end with the molasses spun off by the lo-raw centrifugals. This molasses will be shipped by rail tank car or trucks to consumers. The lime kiln supplies burned lime and CO2 gas for the regular factory process. Both products result from the burning of limestone with coke in controlled amounts in the kiln. For the regular factory process, the burned limerock goes to the slacker to be mixed with sweetwater. This produces milk of lime for use in first carbonation. The from the lime kiln enters the regular CO2 Gas factory process at both first and second carbonation.

readytorodeo - 2016-01-29 1:45 AM The ADM issue was with Patriot feed. And it was mostly on the East Coast. My vet still recommends ADM feeds. Especially the SR Glo. I have fed Beet pulp as a way to help keep the gut moist,when I have one that is not drinking enough. But it isn't something I would feed for a long time. Mainly due to sugar content.