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Fish Meal (66%) - Peru
- Origin
- : Peru
- CAS Number
- : 97675-81-5
- HS Code
- : 2309.90.32
Basic Info
- Physical State
- : Solid
- Appearance / Color
- : Light brown to dark brown powder / pellets
- Odor
- : Characteristic fish
- Moisture Content (%)
- : <10%
- Synonyms & Trade Names
- : Fish meal 65%; Fish meal 66%; Fish meal 60%; Anchovy fish meal
- Total Plate Count (TPC)
- : <500,000 CFU/g
- Yeast & Mould
- : <50,000 CFU/g
- E. Coli
- : <100 CFU/g
- Coliform Bacteria
- : <1,000 CFU/g
- Salmonella
- : Negative/25g
- Shelf Life
- : 6 months
- Packaging Size
- : 50 kg / bulk
- Packaging Type
- : PP woven bag / bulk
- Storage Conditions
- : Cool, dry; antioxidant treated; pest-free
- Halal Certification
- : N/A (fish)
- ISO / HACCP
- : Yes
- Food Grade / Regulatory Status
- : Feed grade
- Crude Protein (%, min)
- : 60-66% min
- Crude Fat / Ether Extract (%, max)
- : 6-10%
- Ash Content — Feed (%, max)
- : 18% max
- Calcium Content, Ca (%)
- : 4.0-5.0%
- Phosphorus Content, P (%)
- : 2.5-3.0%
- Salt Content / NaCl (%, max)
- : 1.5% max
- Total Volatile Basic Nitrogen (TVN/TVBN, mg/100g)
- : <100 mg/100g
- Pepsin Digestibility (%, min)
- : 88% min
- Bulk Density
- : ~0.55 g/cm³
- Lysine Content (%, min)
- : 4.5-5.0%
- Antioxidant Treatment
- : Ethoxyquin (natural or chemical antioxidant)
- TSE/BSE Compliance Declaration
- : N/A (fish-derived)
- Species of Origin Declaration
- : Marine fish (anchovy/menhaden/herring - Peru/Indonesia/Thailand/India)
- Aflatoxin B1
- : Not applicable
- Heavy Metals — Feed (As, Pb, Hg, Cd)
- : Compliant (Hg <0.1 ppm)
- Dioxins & PCBs (pg WHO-TEQ/g fat)
- : Compliant (EU 2023/915)
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Brief Overview
Any feed component that is high in nutrients and used in cow diets is referred to as "Fish Meal" (FM). Four to five tons of whole fish are needed to produce one ton of fishmeal, according to estimates. Since most fish are caught for their flesh and oil, the majority of them are regarded as industrial fish. Fishmeal has long been the primary source of protein in the aquafeed and agricultural sectors due to its high protein, high vitamin and mineral content, easily digested energy, and superior supply of essential fatty acids (EFAs).
Manufacturing Process
Because most fish used in commercial FM is tiny, oily, and bony, it is deemed unfit for direct human consumption. While there are more processes involved, extracting the water and oil from the solids is the fundamental process in making fishmeal.
1. Cooking
As the fish passes through a screw conveyor cylinder that is encased in a steam jacket, its tissue proteins coagulate.
2. Pressing
Pressing is used to remove the liquid once the fish is fully cooked. Presscake is the term for the solid residue that is left over. On the other hand, after centrifugation, the fluid is processed again to separate the oil from the scattered particles and create fish oil. Customers can choose to purchase the "whole" meal or simply the "presscake" meal since the concentrated "stickwater" created during the liquor treatment process can optionally be reintroduced back into the presscake.
3. Drying
Returning to the presscake, it is further dried, either directly or indirectly, until the moisture level is low enough to maintain its freshness for an extended period of time and inhibit the growth of mold and bacteria.
4. Grinding and packaging
When fishmeal has dried sufficiently, it is processed and filtered to the appropriate particle size. This makes it possible to send it to several businesses all over the world in bags or to keep it in silos.