Prydes extrusion is a unique pressure cooking process in which controlled moisture, pressure and steam combine to rapidly heat and cook the starch and protein content of cereal grains and oil seeds. The cooking temperature is carefully controlled to remove anti-trysin factors at the same time avoid 'burning' the protein and fat content. The cooked food is rapidly cooled after extrusion to remove retained heat to minimise the damage to the natural vitamin content of the grain. The benefits include, more efficient digestion and utilisation. better digestion removes the amount of feed. eliminates any anti-nutritional factors present in grains, especially proteins such as soyabeans.