1. GENERAL CHARACTERISTICS:

• Technical name: 100% Anchovy (engraulis ringens)
  
• Unit of Measurement: Metric Ton (MT)
  
• Overview: Fishmeal is a dehydrated and defatted product obtained by cooking, pressing, drying and grinding fish waste from direct human consumption activities.

2. TECHNICAL CHARACTERISTICS OF THE PRODUCT:

ORGANOLEPTIC CHARACTERISTICS

• Color: Light brown or dark yellow (characteristic)
  
• Smell: Characteristic of fresh fish Taste: Slightly salty
  
• Texture: Soft to the touch, refined granulometry 95% Contaminants: Free of insects, mites, weevils and plastics
  

PHYSICAL-CHEMICAL CHARACTERISTICS

• Fishmeal is usually composed of: Protein 64.00 %, Fat 14.00% max.
  
• Moisture 10.00 % max. Ash 22.00 % max.
  
• Chlorides 03.00 % max. Sand 01.00 % max.
  
• Digestibility 90% min.
• Antioxidant Remaining 150 ppm min. TVN 110-200 MgN/100

PHYSICAL-CHEMICAL CHARACTERISTICS 

• Salmonella: Absence
  
• Shigella : Absence
• Enterobacteria: < 10 CFU

COMPOSITION AND QUALITY CHARACTERISTICS

• Natural and sustainable, fishmeal provides a concentrated source of high-quality protein and a fat rich in omega-3 fatty acids, DHA and EPA.
  
• FAT: Omega 6 and Omega 3
  
• MINERALS: Phosphorus and trace elements
• VITAMINS: Vitamin B complex including choline, vitamin B12, as well as A and D.

SANITARY CHARACTERISTICS AND CERTIFICATIONS

FISH EXPORT COMPANY

• Colombia - Cundinamarca-Km 8 vía Tenjo.
  
• Current Technical Protocol for Sanitary Authorization (PTH) issued by SANIPES Production Letter
  
• Affidavit signed by the Producer's representative or the marketer authorized by the producer.

PACKAGING FEATURES

Fishmeal is usually packaged in white polypropylene (PP) bags with a red safety dot for first use. Additionally, for bulk presentations of the product, Jumbo Bags or other packaging are used that allows the flour to be kept in optimal conditions, as well as providing sufficient protection for the content under normal handling, transport and distribution conditions of the product to its final destination.

3. STORAGE

Fishmeal is stored in a roofed area on a polished cement slab floor, properly stacked in barrels of approximately 500 bags, under the supervision of the quality control area.

4. LABELED

It must comply with the mandatory standard for labeling packaged products and must also contain the following:

• Product name Name, company name, initials or authorization code that identifies the producer Production date
  
• Expiration date Batch number (acronym or factory code + ruma number)

5. MATURITY

The expiration date is one year from the date of production. After this date, reprocessing in the factory is required.

6. PRESENTATION

50Kg polypropylene bag