First published in International Aquafeed, March-April 2015
In 1974 both Marc Wenger and Joe Kearns started their careers with Wenger on the Technical Center clean-up crew and feed ingredient preparation team. In those days everything was in its infancy when you consider the precision of production equipment today.
Mixers, grinders, dryers and all aspects of feed production especially extrusion cookers and dryers after 40 years of developments resulted in changing extrusion from an art to a science, including the ability for total computer control.
Joe moved up into drafting and finally into sales where he is VP of the Aquatic Division.
“Years ago we had to convince companies to consider extrusion as a process method. Today it is a predominate method of fish feed production”.
Marc is now a CO-CEO and President of Wenger Manufacturing of Sabetha Kansas, USA.
“This industry is ever changing, we had to develop feed production method to optimise floating, sinking and even slow-sinking technology. That does not even take into account the varieties of ingredients and technology to utilise the full range. Keep testing us we are ready to move the industry forward!” he says.
“This industry is challenged to feed our ever growing population and we need to improve sustainability of all aspects of the aqua sector.”
Read the magazine HERE.
In 1974 both Marc Wenger and Joe Kearns started their careers with Wenger on the Technical Center clean-up crew and feed ingredient preparation team. In those days everything was in its infancy when you consider the precision of production equipment today.
Joe moved up into drafting and finally into sales where he is VP of the Aquatic Division.
“Years ago we had to convince companies to consider extrusion as a process method. Today it is a predominate method of fish feed production”.
Marc is now a CO-CEO and President of Wenger Manufacturing of Sabetha Kansas, USA.
“This industry is ever changing, we had to develop feed production method to optimise floating, sinking and even slow-sinking technology. That does not even take into account the varieties of ingredients and technology to utilise the full range. Keep testing us we are ready to move the industry forward!” he says.
“This industry is challenged to feed our ever growing population and we need to improve sustainability of all aspects of the aqua sector.”
Read the magazine HERE.
The Aquaculturists
This blog is maintained by The Aquaculturists staff and is supported by the
magazine International Aquafeed which is published by Perendale Publishers Ltd
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