And Activity


Shibolet Dagan was found in 1970 in order to provide environmental and ecological solutions for organic waste from food plants.

Shibolet Dagan performs organic waste disposal services throughout Israel and works according to the quality standards ISO 9001: 2008 and ISO 14001: 2004, and is subject to the laws of the State of Israel.

The Company has a truck fleet, including containers for transferring liquid and solid organic waste.

Our unique service includes a variety of removal and recycling solutions, such as packaged dairy products, bottles, beer oilcake, vegetables, pastries, orange peel, whey, sugar water, and more.

The service is performed depending on the needs of the food plant, including an appropriate disposal procedure in the plant.



Mother Liquor

(Concentrated whey)


Beer oilcake




Sugar water


Silage pit cover products


Grape Oilcake



Grapes oilcake



Corn Cluster Stalk




The sogot is a Dagan livestock food product produced by Shibolet Dagan.

The sogot consists of surplus milk and dairy delicacies produced in farms throughout Israel, combined with grounded almond fennel.

Due to rigorous production security requirement - ISO 9001: 2008, every dairy in Israel (Tnuva, Strauss, Tara etc.) contains a separation facility for production line surplus.

This facility separates the organic substances - proteins and fats - from the rest of the liquid produced at the dairy, during the surplus dairy whipping process. As a result, the lighter material (protein and fat) floats and, by the separating facility, is gently transferred to a separate storage tank. This material is called "Dairies Curd". The curd is collected daily by stainless steel containers and transported to our plant in Merhavia.

In the food center, a mixture of secret patented formula is prepared, where the curd represents about 65% of it.

The sogot is rich in protein, fat and energy.

The sogot is suitable to feed dairy cows and calves.

The sogot does not require an enclosed storage compartment, and can be kept in an open concrete chamber.

The sogot is supplied continuously throughout the year. Before and during Passover (Pesach), the product is rendered Kosher, according to the Rabbis’ requirements.

Shelf life: up to one week. Purchase is available with deliveries of 6 to 40 tones.

Ordering the sogot is easy and fast, either predetermined or a one-day's notice.


Below are the sogot laboratory data:

Dry matter: 33%

Protein: 15.5%

Fat: 8%

N.D.F: 35.4%

A.D.F: 15.5%

Calcium: 0.40%

Phosphorus: 0.70%

Ash: 5.80%

Net energy: 2.1 cubic meters


The data are based on dry matter.


Mother Liquor(Concentrated whey)

The whey is concentrated after drying process.

The concentrated ML is produced in whey-drying plant, in Tnuva’s “Ba`Emek”, Alon Tavor industrial zone.

The main production process is the extraction of protein and sugar lactose from the whey. The raw material in the production process is regular whey produced at Tnuva’s dairy in Tel Yosef, as part of mostly hard cheeses production process, and some of soft cheeses production. Entering the process, the whey appears at a concentration of 4% to 5% dry matter. During production, the whey is concentrated by centrifugal membranes to a concentration of about 26-27% dry matter; at this stage, a small percentage (3%) of protein is extracted and the lactose sugar is dried to a powder.

The raw material left is the ML, which is the main proportion in the process.

Simply put, this product is whey concentrated to about 26% from which about 3% protein was extracted.

This material is highly-rich in milk sugar, available energy and milk source protein.

The material has very long shelf life (due to the high sugar concentration), and is prepared for the cow’s feeding mixture. This allows for equal distribution of Mother Liquor per cow and thereby ensures that all cows are equally fed with this product. Also, due to the whey concentration, over-wetting the barn is prevented.

This product is marketed throughout the year, while orders shall be made at least two days in advance.

Despite of the product’s 26%-concentration, it appears in the form of liquid, which requires liquid storage system with a suitable pump. The storage system will be supplied by us depending on consumption.


Below are laboratory data of ML:

Dry matter 26%

Protein 8.3%

Fat 0.1%

Lactose 80.7%

Ash 11.3%

P.H.: 4.16

Net energy 2.4 cubic meters (laboratory evaluation)


The data are based on dry matter


A by-product consisting of sugar and yeast fungus.

The lime is part of a complex process performed at the “Gadot” plant in Haifa.

The process is fermenting sugar and a specific yeast fungus in a vertical distillation tank. After fermentation, which lasts several days in a closed anaerobic process, the products are separated in a distillation process, by height layers, where the second layer is the lime.

The lime undergoes hourly quality control testing, in order to preserve the uniformity of the material.

This product is provided throughout the year, including Passover (Pesach). The product is Kosher for Passover.

The product adds flavor to the cow mixture, uniformity in the production and a strong pleasant scent.

Shelf life - more than a month.

Designed for feeding dairy cows and calves, and for fattening.


Below are laboratory data of lime:

Dry matter: 21.6%

Protein: 12.2%

A.D.F: 23.9%

N.D.F: 51.5%

Cellulose: 25%

Ash: 0.7%

Net energy: 1.84 cubic meters


The data are based on dry matter


Beer oilcake

A by-product of the beer industry.

Oil cake is a by-product of the Israeli beer industry. As part of the beer production, barley and other grains in fixed amounts are fermented and heated. After producing the beer (stout, malt etc.), there are grain residues from which the oil cake was produced.

This process is complex and accurate; consequently, the oil cake is a sturdy, consistent product, which maintains its properties over time.

The product is supplied throughout the year and is not kosher for Passover.

This product is rich in protein.

Shelf life - up to 5 days.

Designed for feeding dairy cows and calves, and for fattening.


Below are laboratory data of oil cake:

Dry matter: 23%

General protein: 25%

חלבון שרידי: 6%

Undegradable protin: 19%

N.D.F: 46%

Calcium: 2g

Phosphorus: 9g

Fat: 5%

Net energy: 1.51 cubic meters


The data are based on dry matter



Below are laboratory data of carrot:

Dry matter 12%

Protein 0.01%

Calcium 0.4%

Phosphorus 0.35%


The data are based on dry matter.



Sugar water

Sugar water is produced in the pecan industry, and it will mostly be used as a supplement for the mixture.

Due to the high concentration of sugars, the product’s shelf life is very long.

This product is marketed throughout the year. It comes in a liquid form, which requires liquid storage system in a tank with a suitable pump.


Below are laboratory data of sugar water:

Dry matter: 58.5%

Fat: 2.97%

All sugars: 56.7 g / 100 g

Glucose: 2.6 g / 100 g

Fructose: 1.9 g / 100 g

Sucrose: 52.2 g / 100 g

Net energy: 2.48

Metabolic Energy: 3.48


The data are based on dry matter.


Silage pit cover products

Olive oil cake, lime and/or tomato extraction


Olive oil cake, lime and tomato extraction are used to cover silage pits due to their wetness feature, which provide the desired weight on the silage pit, and are edible for animals.

Order must be made at least 4 days before the desired delivery date.


Grape Oilcake

A by-product in the wine industry in the summer season.

Grape oilcake is a by-product of the Israeli wine industry. During the winemaking process, the grape skins and seeds are separated from the grape juice. After a second filtration, all the by-products are concentrated into the mixture, which is the grape oilcake.

The winemaking process is very precise; as a result, the grape oil cake is a sturdy and consistent product that maintains its properties.

Grape oil cake is supplied in August and September.

Grape oil cake and add delicious aroma to the mixture.

Grape oil cake has high nutritional properties and is designed to be fed to dairy cows, calves and for fattening.



Wine loving cows - taken from

Farmers in the Languedoc, France, began to water the cows with red wine to enhance the flavor of their meat.

According to an article posted on “The Drinks Business” website, farmers who grow cattle at the Languedoc region, are having an experiment in which they water the cows not with water only, but with local red wine, too. The results are manifested in the meat itself, which is defined as young, marbled and very tasty.

The original cows’ diet consisted of residues of grapes, barley and wheat, which was equivalent to adding the mixture two liters of red wine. The experiment is ongoing and might even expand, where some of the cows will get the addition of Muscat wine instead of red wine, in order to add some aromatic character to the meat. According to the farmers, the delicious supplement also improves the health and lifestyle of the cows.

This is not the first known case in which beef and wine are linked. Australian scientists have found a link between dairy cows feeding of grape oilcake, and the increase in the amount of milk, whereas in 2010 it was reported that a Canadian farmer was feeding her Angus cattle with red wine, starting from 90 days prior to slaughter. Studies show that the average cow can consume 1 to 1.5 liters of wine per day, which is equivalent to the amount of two to three glasses of wine for the average person.

This new cow diet is also very costly - up to three times more than the previous one; therefore, the expected price of wine-loving cows beef, should also be much higher than usual: nearly 100 euros for the best quality cuts. This is a relatively expensive meat and is intended to be sold to top restaurants in particular, which has already expressed a great interest in the product.


Below are laboratory data of grape oilcake:

Dry matter: 49%

Protein: 11.9%

Ash: 4.6%

ADF: 39.02%

NDF: 41.31%

Calcium: 0.5%

Phosphorus: 0.278%

Energy: 1.3 cubic meters


The data are based on dry matter


Grape Cluster Stalk

Grape cluster stalk is a by-product of the Israeli wine industry.

During the winemaking process the grape cluster stalk and the other extracted matter are separated.

Grape cluster stalk are designed for feeding calves and sheep.

This product is marketed from August to October

Shelf life is particularly long.


Below are laboratory data of grape cluster stalk:

Dry matter: 29%

Protein: 6.71%

Ash: 10%

Fat: 1.2%

ADF: 25.4%

NDF: 32.3%

Calcium: 0.9%

Phosphorus: 0.22%


The data are based on dry matter



Corn Cluster Stalk

Corn cluster stalk is a by-product of Sunfrost frozen corn industry. Sunfrost’s unique processing includes rinsing the stalk under cold water. The rinse helps preserving the nutritional values ​​of the corn cluster stalk.

The corn cluster stalk has a high kernel percentage of 20% to 25%.

Corn cluster stalk is supplied from June to September.

Corn cluster stalk is designed for feeding dairy cows and calves, and fattening, fresh or as silage.


Below are laboratory data of corn cluster stalk:

Dry matter: 18%

Protein: 7.5%

Protein remains 3%

Fat: 2.7%

A.D.F: 33%

N.D.F: 55%

Calcium: 0.4%

Phosphorus: 0.2%

Net energy: 1.52


cubic meters The data are based on dry matter