Roasted To Perfection utilizes the nutrients of Milo by roasting the kernel.  When processed thru roasting, Milo becomes an incredibly efficient source of energy for horses.  By roasting the kernel, the hard outer shell is removed which allows easier and more efficient digestion.  After being roasted the Milo kernel looks like popcorn.  This process increases the surface area of the grain so digestive enzymes have better access to the nutritional portions of the grain.  At the same time, roasting gelatinizes the starches, increasing their digestibility. 

The horse digests the roasted grain easier thus reducing the amount of gastric acid needed for digestion.  Less gastric acid can help eliminate the occurrence of body soreness and stomach ulcers.  Changing the site of absorption also means more balanced energy levels for the horse. 

When processed thru roasting, the grain is highly palatable and tastes like popcorn to humans. The unique roasting process kills mold, mildew and many mycotoxins that may be on the grain kernel from harvest.  Roasting also has an advantage in speed of processing and produces a dry product that can be stored without deterioration due to moisture. 

Worldwide, Milo, is a food source for humans, however,
in the United States, Milo is used primarily as a feed
for livestock.  Farmers on the hot, dry plains of
South Dakota, Nebraska and south to Texas grow
and use Milo for their livestock.  Milo can not tolerate
cool, wet growing conditions.

Depending on the growing season and weather
conditions, the kernel size varies.  Low temperature,
not length of growing season, is the limiting factor for production.  Day time temperatures of at least 90 F
are needed and average temperatures of at least
80 F during July are needed for maximum yields.