When a 56-pound bushel of corn is made into ethanol, we get nearly 3 pounds of fuel for our vehicles and 18 pounds of high-protein feed most commonly used for livestock.
Yes, you read that right: the ethanol-making process results in fuel and food. That’s why corn farmers and biofuels supporters shake their heads in exasperation when the oil industry and other ethanol detractors attempt to tear down ethanol using the long disproven food vs. fuel myth.
The food by-product from the ethanol-making process is called distillers dried grains (DDG). And with support from the Minnesota Corn Growers Association (MCGA), a researcher at South Dakota State University is looking to expand the use of DDG beyond pigs, chickens and cattle.
Padu Krishnan and his team have been experimenting with using DDG in human foods like cookies, flatbreads and other snack foods. By replacing a small percentage of the flour with DDG, Krishnan and his team could open up a whole new market for corn farmers and the DDG industry.
You can learn more about Krishnan and his research here. MCGA also had Krishnan and his team in their Farmfest tent handing out free samples of DDG cookies. The cookies were a hit with Farmfest attendees, and we had the opportunity to film the below video to learn more about Krishnan’s work and using DDG for human consumption.