MAKASSAR, Indonesia Apr 11 2026 /ODFRG/–When we think about innovation in farming, we often imagine high-tech machinery or genetic engineering. Yet, sometimes the most powerful solutions come from local traditions. A recent study published in the CHILEAN JOURNAL OF AGRICULTURAL RESEARCH (Instituto de Investigaciones Agropecuarias INIA, 4 April 2024), titled “Optimizing calf growth performance and nutrient digestibility with whey dangke-enriched green calf starter (fodder-based proteins) in Holstein Friesian”, shows how a traditional dairy by-product from Indonesia can transform livestock nutrition and sustainability.
The research focused on whey-dangke, a by-product of dangke, a soft cheese unique to Enrekang District in South Sulawesi. Instead of discarding whey-dangke, scientists fortified calf starter feed with it. The results were remarkable: calves fed whey-dangke-enriched green calf starter showed higher protein digestibility, improved energy use, and better growth performance. In fact, calves on this diet achieved an average daily gain of 660 grams compared to 420 grams for those fed conventional starter feed. The study also found that whey-dangke increased levels of insulin-like growth factor 1 (IGF-1), a hormone critical for growth, rising from 56 ng/mL to over 80 ng/mL in enriched diets.
This innovation directly supports the United Nations’ Sustainable Development Goal (SDG) 1: No Poverty. For smallholder farmers, feed costs are often the biggest challenge. By using whey-dangke—a locally available, low-cost by-product—farmers can reduce expenses while raising healthier calves. Stronger calves grow into more productive dairy cows, which means more milk, more income, and greater food security for rural families. This is a clear pathway to poverty reduction through sustainable agriculture.
But the benefits extend beyond economics. By repurposing whey-dangke, farmers reduce waste and promote responsible consumption and production, aligning with broader sustainability goals. The use of leguminous plants like indigofera and gliricidia in green calf starter also enhances soil health and biodiversity, linking the practice to SDG 15: Life on Land. This shows how local agricultural practices can contribute to global sustainability targets.
What makes this study particularly inspiring is its blend of tradition and science. Whey-dangke is not just a feed ingredient—it is part of Indonesia’s cultural heritage. By elevating this local product into a scientific solution, researchers demonstrate that innovation does not always mean inventing something new. Sometimes, it means reimagining what we already have.
In conclusion, the article published on April 4, 2024, in the CHILEAN JOURNAL OF AGRICULTURAL RESEARCH provides more than just data on calf growth. It offers a vision of how local wisdom, when combined with modern science, can help farmers fight poverty, improve food security, and promote sustainability. Feeding calves with whey-dangke-enriched starter is more than a nutritional strategy—it is a step toward building a future where tradition and sustainability grow side by side.
Reference:
DOI: https://doi.org/10.4067/S0718-58392025000400576
Contact:
Prof. Ambo Ako
+62 852-5550-5411
amboako@yahoo.com
amboako@unhas.ac.id
