Ask any feed mill manager in Vietnam, the Philippines, Bangladesh or Egypt and you will hear the same story: a formula that performs beautifully in a temperate test barn loses intake within weeks of arriving in a tropical warehouse. The reasons are chemical, predictable — and solvable.
Flavor compounds are among the most fragile ingredients in any formula. At sustained 30–35°C warehouse temperatures with 80%+ relative humidity, oxidation accelerates dramatically: volatile aroma molecules break down, fats turn rancid, and the feeding signal animals rely on fades or — worse — turns into an off-note that actively suppresses intake.
Pelleting compounds the problem. Conditioning at 85°C or above flashes off a large share of untreated aroma actives before the feed even leaves the mill.
Most multinational palatants are formulated for a global average climate. Their stability targets assume European or North American storage conditions — not six months in a Southeast Asian warehouse. The result is a product that tests well and ships well, but fades in exactly the markets that need palatability most.
SILSEP approaches the problem from the climate backwards: antioxidant systems and flavor chemistry are selected specifically for high-heat, high-humidity storage, then validated for 180-day effective palatability and 85°C+ conditioning tolerance. In field conditions this translates to a 5–10% feed-intake uplift under heat stress — not because the flavor is stronger on day one, but because it is still there on day 150.
Send us your species, climate and raw-material situation — a SILSEP specialist will reply within one business day.