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.