ALL ABOUT KIBBLE

Arguably the most popular choice of commercial pet food, kibble is not going anywhere, anytime soon.

Kibble replace the option of canned/wet food during World War II when meat and metal had to be rationed. Kibble’s as a crunchy, grain-like, cereal based diet appealed to the public as owners prized it for being a dry food that was easier to dispense with a less pungent smell.

Today, kibble are manufactured by various brands, come in a wide variety of flavours, shapes and sizes, some even with medical claims. The marketing strategies may change over time, but the process which kibble is made remains the same. 

Common ingredients for kibble are meat, fat, grains, legumes, minerals and vitamins.

How it is made: 

  1. Ingredients are selected and collected from various plants and farms.

  2. They are then mixed to form a paste before being placed into a large vat.

  3. The paste is cooked under extreme heat and pressure.

  4. After the paste is cooked, it resembles dough which is then sent through an extruder

  5. The dough is extruded via a narrow tube ending in a shape of a die.

  6. A sharp knife slices the dough into the desired thickness and falls onto a conveyor belt.

  7. The kibble shaped pieces roll along the conveyor belt under an industrial dryer to remove excess moisture.

  8. Once the excess moisture is removed, the kibble pieces are sprayed with vitamins, minerals to make up for the nutrient loss during the process and meet minimum requirements.

  9. Fats and colourings (optional) are also sprayed to increase palatability for your companion and to make it more visually appealing to owners.

  10. The kibble is now packed and ready for storing at a warehouse.

 

Kibble’s harsh manufacturing process is not the only controversy. Kibble brands have been known to use poor quality and even condemned meats and the high carbohydrate content of kibble have been linked to inflammation in the body and itching. 

 

Our recommendation if you should choose kibble would be to purchase them in smaller quantities and keep unfed portions in the fridge or freezer to prevent fat oxidation and rancidity.

 

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