*The packaging design displayed are solely for marketing purposes
Premium Fishmeal 67% Min
| Parameters | Fish |
|---|---|
|
Protein |
67% Min |
|
Moisture |
9% Max |
|
Fat |
8% Max |
|
Ash |
17% Max |
|
Salt and sand |
3% Max |
|
Digestibility |
90% Min |
|
TVN |
120 Max |
|
Histamine |
500 Max |
*The packaging design displayed are solely for marketing purposes
Premium Fishmeal 65% Min
| Parameters | Fish |
|---|---|
|
Protein |
65% Min |
|
Moisture |
9% Max |
|
Fat |
8% Max |
|
Ash |
19% Max |
|
Salt and sand |
3% Max |
|
Digestibility |
90% Min |
|
TVN |
120 Max |
|
Histamine |
800 Max |
*The packaging design displayed are solely for marketing purposes
Premium Fishmeal 60% Min
| Parameters | Fish |
|---|---|
|
Protein |
60% Min |
|
Moisture |
9% Max |
|
Fat |
10% Max |
|
Ash |
22% Max |
|
Salt and sand |
4% Max |
|
Digestibility |
88% Min |
|
TVN |
180 Max |
|
Histamine |
1000 Max |
*The packaging design displayed are solely for marketing purposes
Premium Fishmeal 52%
| Parameters | Fish |
|---|---|
|
Protein |
52% |
|
Moisture |
10% Max |
|
Fat |
12% Max |
|
Ash |
25% Max |
|
Salt and sand |
5% Max |
|
Digestibility |
85% Min |
|
TVN |
220 Max |
|
Histamine |
1000 Max |
*The packaging design displayed are solely for marketing purposes
Premium Fishmeal 54-56%
| Parameters | Fish |
|---|---|
|
Protein |
54 – 56% |
|
Moisture |
9% Max |
|
Fat |
10% Max |
|
Ash |
24% Max |
|
Salt and sand |
5% Max |
|
Digestibility |
85% Min |
|
TVN |
220 Max |
|
Histamine |
1000 Max |
*The packaging design displayed are solely for marketing purposes
Premium Fishmeal 45-48%
| Parameters | Fish |
|---|---|
|
Protein |
45 – 48% |
|
Moisture |
10% Max |
|
Fat |
12% Max |
|
Ash |
25% Max |
|
Salt and sand |
5% Max |
|
Digestibility |
80% Min |
|
TVN |
– |
|
Histamine |
– |
Ecuadorian Fishmeal is made from whole fish, combining different types of species which provide an excellent source of digestible protein, essential vitamins and minerals, there being an extraction of fat during production.
Fishmeal is made through a process of cooking, pressing, and drying through chambers ENERCON (Hot Air) and grinding in a machine designated for this purpose.
Process
- In the cooking stage, the raw material is exposed to the heat coming from the steam from the cauldrons. The capacity of the cooker is 30 tons per hour and the operating temperature is 95 to 102 degrees Celsius
- In the pressing stage, the raw material is divided into a solid fraction that is the press cake and a liquid fraction or press liquor, which contains oil and solid parts that later go to the separator of solid
- The solids separator recovers the suspended solids and reincorporates them into the press cake.
- The press liquor is centrifuged, which makes the fish oil separated from the stick water, and then sent to oil collection tanks
- The press cake is processed in the mill thus breaking it into small pieces that are easier to dry. Later in the dryer, the press cake is dried through indirect hot air (SYSTEM ENERCON) which lowers the humidity by 10% and a temperature that oscillates between 60 and 70 °C.
- The product coming from the dryer needs a granulometry uniform, therefore it is passed through a hammer mill to reduce its diameter from the mill the flour is transported and cooled by a fan Once the product is transferred to the bagging hopper, the antioxidant is applied by means of an air atomizer. This product has a concentration of 150 ppm remnant per ton of flour.
- In the bagging area, the fishmeal is packed in polypropylene bags with a capacity of 50Kg. each bag and suitable for maritime transport. The bags are identified with the name of the product (commadity), the weight, the city of origin and the date in English.
After a rigorous Control and Analysis, the flour is transported to our warehouses which are separated from the process area, where it is kept until the time of dispatch.
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