Chester Industries Inc.: The Technological leader in Zeo-Agriculture
e c h n o l o g i c a l l e a d e r i n Z e o - A g r i c u l t u r e
Chester Industries Inc. (CII) is dedicated to developing and utilizing zeolite, diatomaceous earth,, montmorilonite clays and other non-metallic minerals to improve the nutritional performance and health of livestock, poultry and marine species (prawns and fishes), thus contributing to the quality and reducing the cost of animal proteins.
Today, the company provides domestic and foreign markets with a consistent, reliable supply of high quality feed additives that meet specific requirements:
KRS ZEOLITE FEED ADDITIVES – a natural performance enhancer for livestock, poultry and aqua feeds and biological odor remover for control of ammonia and other noxious gases in livestock confinement facilities.
MYCOBOND – a chemically modified phylloaluminosilicate compound with a high mycotoxin binding effect.
DIASIL 100 – the natural anti-caking agent, insect repellant and dewormer for animal feeds.
DIASIL 500 – the most efficient and cost – effective mold inhibitor
KRS ZEOLAC PLUS – the newest and best multi-purpose probiotic for livestock, poultry and marine species.
To help promote sustainable agriculture, Chester Industries has come out with two environmentally friendly products:
STARGUARD – the safe alternative to chemical pesticide and
KRS ZEO-AQUA – the versatile anti-odor and water purifier for both fresh and brackish aquaculture systems.
Capable in eliminating all the impurities, be they organic and chemical waste products present in the water, regardless of pH and salinity, KRS ZEO-AQUA is indeed a boon to prawn raisers and fish farmers in the country. This unique property has been proven effective in the laboratory as well as in actual field conditions by prawn experts in many parts of the Philippines.
Professional, dynamic and qualified managerial talent has been a crucial factor in the phenomenal growth of Chester Industries as the country’s leading firm in zeo-agriculture and non-metallic mineral technology.
Chester Industries is headed by Ignacio S. Sam, a pragmatic businessman with over two decades of technical, managerial and entrepreneurial experience, in diverse areas of industry.
While his business acumen and sheer hard work have led the company to towering heights, in a short decade, it is his emphasis on research and development, that has given Chester Industries the solid strength of a giant steadily on the move.
Assisting Sam in the task of developing and promoting nutritional and promoting nutritional feed supplements and health products in the domestic and foreign markets are two equally indefatigable workers – Dr. Jaime Abella Sison, one of the country’s leading feeds experts, and Engr. Aquilino S. Villa, CII research coordinator.
The distribution and sale of MYCOBOND (mycotoxin binder) is being handled by Cordline Vet Products, Inc. a well-known veterinary trading firm with nationwide sales outlets.
Since its establishments in 1968, CII has created for itself a unique niche in the manufacturing and power industries.
This is so because of its continuing emphasis on product quality, personnel safety and the environment. During the past 25 years, CII has yielded a multitude of popular trade names and brands in the fields of insulation, filtration and industrial coatings such as Watkin, Penguin paints, Silex, Star and Benton, to mention a few.
The Company, with more than 150 employees and workers, has two processing plants: one in Canumay, Valenzuela, Metro Manila, with a rated capacity of 15 tons a day, and the other in Quisao, Pililia, Rizal, which is capable of producing 20 tons a day.
What is truly admirable about CII is its ingenuity and innovativeness in utilizing indigenous materials to develop multi-functional products for the livestock and poultry industry.
Unlike other feed manufacturing firms, CII does not rely on imported inputs; hence, no foreign exchange is being used to buttress its manifold activities and operations in livestock, poultry and aqua feed additive production.
CII believes in the philosophy of inter-dependence. Ever curious and always striving to learn like a little child, the company is a member of prestigious and international organizations.
CII provides office space to the International Feed Industry Federation (IFIF) which is being managed by Dr. Jaime A. Sison, regional director for Asia/Pacific.
CII represents the International Committee on Natural Zeolites in the Philippines. INCNZ is headed by the legendary Prof. Frederick Mumpton of the Department of the Earth Science, SUNY – College of Brockport, New York.
- AUGUST 1991 ANIMAL HUSBANDRY & AGRICULTURAL JOURNAL
On occasion, the winemaker may decide to leave them in if the grapes themselves contain less tannin than desired. This is more acceptable if the stems have ‘ripened’ and started to turn brown. If increased skin extraction is desired, a winemaker might choose to crush the grapes after destemming.
Wine is one of the most civilized things in the world and one of the most natural things of the world that has been brought to the greatest perfection, and it offers a greater range for enjoyment and appreciation than, possibly, any other purely sensory thing.
Removal of stems first means no stem tannin can be extracted. In these cases the grapes pass between two rollers which squeeze the grapes enough to separate the skin and pulp, but not so much as to cause excessive shearing or tearing of the skin tissues. In some cases, notably with “delicate” red varietals such as Pinot noir or Syrah, all or part of the grapes might be left uncrushed (called “whole berry”) to encourage the retention of fruity aromas through partial carbonic maceration.
The Grapes
The quality of the grapes determines the quality of the wine more than any other factor. Grape quality is affected by variety as well as weather during the growing season, soil minerals and acidity, time of harvest, and pruning method. The combination of these effects is often referred to as the grape’s terroir.
Grapes are usually harvested from the vineyard from early September until early November in the northern hemisphere, and mid February until early March in the southern hemisphere.
In some cool areas in the southern hemisphere, for example Tasmania, harvesting extends into May. The most common species of wine grape is Vitis Vinifera, which includes nearly all varieties of European origin. The most common species of wine grape is Vitis Vinifera, which includes nearly all varieties of European origin.
Manual harvesting is the hand-picking of grape clusters from the grapevines. In the United States, some grapes are picked into one- or two-ton bins for transport back to the winery. Manual harvesting has the advantage of using knowledgeable labor to not only pick the ripe clusters but also to leave behind the clusters that are not ripe or contain bunch rot or other defects. This can be an effective first line of defense to prevent inferior quality fruit from contaminating a lot or tank of wine.
Destemming is the process of separating stems from the grapes. Depending on the winemaking procedure, this process may be undertaken before crushing with the purpose of lowering the development of tannins and vegetal flavors in the resulting wine. Single berry harvesting, as is done with some German Trockenbeerenauslese, avoids this step altogether with the grapes being individually selected.
Crushing is the process when gently squeezing the berries and breaking the skins to start to liberate the contents of the berries. Destemming is the process of removing the grapes from the rachis (the stem which holds the grapes).
In traditional and smaller-scale wine making, the harvested grapes are sometimes crushed by trampling them barefoot or by the use of inexpensive small scale crushers. These can also destem at the same time. However, in larger wineries, a mechanical crusher/destemmer is used. The decision about destemming is different for red and white wine making. Generally when making white wine the fruit is only crushed, the stems are then placed in the press with the berries. The presence of stems in the mix facilitates pressing by allowing juice to flow past flattened skins.
