Crimping was developed in Finland in the late 1960s by two farmer brothers, Aimo and Gunnar Korte, based on findings of British researchers as early as 1918.
British researchers had established that grain attains its peak nutritional value when the moisture content is between 35% and 45%.
Moist grain cannot be ground or stored without machine drying and using preservatives, which increases cost.
Crimped grain is dustless, thus convenient to handle, does not require further processing, and is often preferred by animals over drier and dustier feeds.
Practical experiments by farming and livestock research institutions in Finland, Sweden, UK and elsewhere have confirmed that crimped feed has higher nutritional value, it increases the animals' growth and milk production, improves milk quality and the animals' health and helps cut costs.