Artificially cultivated bezoar

Artificially cultivated bezoar is produced through a series of surgical procedures in which specially designed foreign bodies and specific bacterial cultures are introduced into the bovine biliary system. Under the influence of these foreign materials and bacterial stimulation, bezoars form within the cow’s gallbladder. The quality and medicinal properties of this artificially cultivated bezoar are identical to those of naturally occurring bezoar. This technique does not harm the cattle’s health, reproduction, or ability to be slaughtered, while significantly increasing economic returns. It offers a practical and profitable method for farmers. (1) When selecting cattle for bezoar cultivation, there are no strict restrictions on breed or gender. Even animals that have lost their reproductive capability or are no longer suitable for other purposes can be used. To achieve high yield and quality, it is recommended to use healthy cattle between 4 to 10 years old. Before surgery, feeding and drinking should be stopped for 12 hours. A thorough check of the animal's pulse, breathing, and activity is essential. If the cow is sick or pregnant, the surgery should not proceed. (2) The surgical site is located at the lower right edge of the liver. For bulls, drawing a straight line from the shoulder one-third of the way down until it meets the second and third ribs from the penultimate position, the gallbladder lies between the 10th and 11th ribs. In cows, the gallbladder is typically found between the 9th and 10th ribs. (3) Before the procedure, the surgical area must be thoroughly disinfected. First, the hair is shaved, then cleaned with soapy water or a similar solution and dried. Next, the area is wiped twice with 5% iodine, followed by de-iodination using 70% alcohol. After drying, sterile compresses are applied, and the area is covered with a clean plastic sheet to maintain sterility. (4) During the surgery, the cow is restrained and placed on its left side. A 8–12 cm incision is made along the intercostal space between two ribs at the surgical site. The muscle layers are carefully separated, and the peritoneum is lifted with forceps to create a 3 cm opening. The gallbladder is exposed, and the surgeon gently pulls it out along the liver’s edge. Small blood vessels near the top of the gallbladder wall are cut, allowing about half of the bile to drain. A sterile foreign body—such as a pumice stone or a plastic object wrapped in kasugam cloth—is inserted, followed by an injection of 2 ml of *E. coli* using a syringe. The gallbladder is then sutured using a gastrointestinal technique, and the area is washed with 1% benzalkonium disinfectant. The gallbladder is returned to the abdominal cavity, and the peritoneum and muscles are closed with continuous sutures. The skin is closed using a spaced knot method, and any blood stains are cleaned. The entire operation typically takes around 25–30 minutes. (5) Post-surgery care is crucial. Cows should be kept isolated for 7–10 days to prevent infection. Within the next two weeks, they should be fed high-protein feeds, fresh leaves, and sprouts like potato shoots to aid recovery and promote wound healing. (6) Bezoar harvesting usually occurs about 3–4 weeks after surgery. When the cow shows signs of jaundice, the gallbladder is opened to locate the foreign body. A thick yellow layer surrounding the core indicates the formation of bezoar. At this point, a pre-prepared foreign body can be reinserted to continue the cultivation process. Stronger cows can undergo this process 2–3 times. Once harvested, the bezoar is wiped with absorbent paper to remove mucus, blood, bile, and dirt. It is then dried or air-dried. After drying, the outer yellow layer is scraped off, revealing the finished product. The final bezoar can be stored in sealed containers or used for medicinal purposes.

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