Fishmeal

Anchovy (engraulis ringens) constitutes the basic raw material for our total production of fishmeal, which is characterized by being a dehydrated and defatted t product obtained by cooking, pressing, drying, grinding and packaging, to which a stabilizer called antioxidant is previously added.

Our fishmeal has high protein values and highly digestible essential amino acids, it constitutes an excellent source of food and energy for the rapid growth of cattle, sheep, pigs, in addition to its use in aquaculture and poultry.

Caracteristics	Tolerance	Class A Super Prime	Class B Prime	Class C Taiwan	Class d Thailand	Standard
Protein	% min	68	67	67	66	65
Fat	% max	10	10	10	10	12
Humidity	% max	10	10	10	10	10
Ashes	% max	14	15	17	17	S/C
Chlorides and sand	% max	4.0	5.0	5.0	5.0	5.0
Free fatty acids	% max	7.5	10	10	10	S/C
TVN	mg N/100 g max	100	120	120	150	S/C
Histamine	ppm max	500	1000	S/C	S/C	S/C
Antioxidant	ppm max	150	150	150	150	150

*S/C: without features

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