Palm Kernel Cake Food
In order to ascertain whether British farmers would be prepared to make a larger use of palm kernel cake, Sir Owen Phillipps placed himself in communication with the leading agricultural authorities in all parts of the country—principals of agricultural colleges, experimental stations, &c., and these gentlemen have taken up the matter with the greatest enthusiasm. They are practically unanimous in asserting that the fact of large quantities of palm kernel cake being available at a price comparing favourably with that of other similar foods (now becoming more expensive than formerly) has only to be brought to the notice of farmers to ensure a greatly increased demand; in fact, that farmers are looking out for a new and comparatively cheap feeding material. Many of the principals and professors of the colleges referred to in various parts of the country have undertaken an elaborate series of comparative experimental feeding tests with palm kernel and other cakes, so as to demonstrate the merits of the former. When these are completed the results will be made widely known to the agricultural community.
In an article published in the Field on “Palm Kernel Cake,” Mr. F. J. Lloyd, F.I.C., points out that a really good cake, made from this product, is now available in this country. The nutrients in palm kernel cake are quite exceptionally digestible, and one German authority says that, “owing to its pleasant taste, its great digestibility, and the way in which cattle thrive on it, no cake fetches so high a price.” It increases the yield of milk, improves the quality as regards butter fat, and is said to impart a good colour to the butter, so that it is especially valuable for winter feeding. Though mainly used in Germany for dairy cattle, Professor Lloyd adds that it has also been given with satisfactory results to steers, sheep, and pigs.