Peru is the main producer of fish meal in the world, which is obtained after removing all the water content and a large part of its fats and oils from the fish, leaving the protein after this process as a solid part, which is dried and then ground to the degree of a flour.

fishmeal or in Peru is manufactured from anchovy (Engraulins ringens), which is the only species allowed by the Ministry of Production for this purpose. The minimum catch size allowed for this resource is 12 cm.

In other parts of the world, such as the United States, fishmeal is made on the basis of menhaden (30 cm), in Norway capelin (19 cm) is used and in Denmark it is produced from herring (20 cm).

Composition and uses of fishmeal

fishmeal is composed, on average, by between 60% and 72% protein, between 5% and 12% fat, and a maximum humidity of 9%, which gives it stability and allows it to be stored and handled for a long time, according to the World Marine Ingredients Organization (IFFO).

This marine ingredient has among its benefits the easy digestibility of its proteins for the organisms that consume it, in addition to being rich in essential polyunsaturated fatty acids, such as Omega 3, EPA and DHA.

The main use of fishmeal is the formulation of balanced food for the development of activities, such as aquaculture (the main one), poultry, livestock, among others. In this way, the nutrients in the anchovy are used by consumers, through the consumption of other meats that have been fed with these ingredients.

The fishmeal market

fishmeal competes with other animal and vegetable protein concentrates such as flours from the meat industry and soybean production. However, the latter do not offer the broad benefits of the marine ingredient in question.

Currently, Peru is the world’s leading producer of fishmeal, followed by Thailand, China, Chile and the United States, according to the latest IFFO Statistical Yearbook.

The National Fisheries Society groups the main companies that produce this marine ingredient, which represent 75% of the national production. From 2008 to date, our associated companies have invested significant sums of money to improve the quality of fishmeal, mainly in the refrigeration of boats and the drying process.