The method of fermentation is used among other areas in the food industry to give food an extended shelf life (e.g., sauerkraut and buttermilk). These foods have a positive health impact since they support the natural human immune defence and thereby promote health. These and other advantages of fermentation (see p. 4) are excellently suited for the area of pig farming as well. Through fermentation, certain feed components can be modified to provide a type of “pre-digestion”. This is beneficial since animals need far less energy and effort to digest fermented food and can also absorb nutrients a lot better. The saved energy goes toward the animal’s performance.