It’s great to hear from you.
I found this paper in which plantains are mentioned briefly. I would think that they can be used similarly to bananas stocks. Feedipedia does have them listed, but only as fresh stock (not fermented). Does anyone else have experience using plantain for wet silage?
I have tried many different mixtures and recipes for our banana stock silage over the years. For a baseline feed, we found success with the following procedure (from Natural Farming resources provided by Rick Burnette).
1.Remove leaves and roots from banana stock and any outer leaves that are brown from drying out or rotting. (These are not good ingredients for the feed as the leaves do not break down quickly and the dead or dying material spoil the feed.)
2. Chop the banana stock up as small as possible. We use a banana chopper. Machetes work well, but take time.
3. In a clean area (for example, on a tarp), mix together 10 kg banana stock, 0.4 kg molasses (or any sugar-supply), and 0.01 kg of salt. This is the same as 4% of the weight of the banana stock in molasses and 1% of the banana stock weight in salt. The salt helps pull the water out of the banana stock to make an anaerobic environment and the molasses provides a starter food for the bacteria who help break down the banana stock so that pigs can digest it easily. You can also add a little EM or IMO at this stage to help the silage be ready faster.
4. Pack a sealed container with the mixture, making sure to press it down well as you fill the container. There should be a covering of water over the top of the mixture in the container by the end.
5. Seal it with a bag filled with water (to keep out oxygen) or a plastic bag with a rock on the top to keep all banana stock submerged.
Depending on temperature and how much sugar you put in, the silage will be ready in 5-9 days. Again, depending on temperature and how well you keep oxygen away from the silage, it can last anywhere from 1-3 weeks from my experience.
There are many different recipes out there and I would be happy to hear others. We also add rice bran to ours now (at the mixing stage) and are looking into what other ingredients to add to boost protein content.