New Protein Foods. Technology by Aaron M. Altschul (Eds.)

By Aaron M. Altschul (Eds.)

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Conventional Reduction Processes The conventional reduction processes for converting whole fish or fish waste to fish meal for animal feed have been used for many years in many parts of the world. Plant capacities range from the massive plants of 1600 tons/day input for processing anchovy in Peru and Chile to the small package units for processing fish viscera and trimmings from fish canning or freezing plants. Frequently, the capital investment for a small meal plant to reduce scrap from the primary process can be considerably reduced if there are available space and facilities, including raw boxes, steam boiler with extra capacity, and materials handling equipment.

Pigott other portion of the investment for handling and transporting fresh fishery products. Although improved availability of vehicles and handling facilities are important in solving the distribution problem, there is no doubt that the limiting factor in most instances is lack of knowledge on proper handling of seafood. Only a well-coordinated educational program can overcome the limits to fish distribution that are imposed by ignorance of basic sanitation and handling techniques. This need for knowledge is not limited to developing countries, as witnessed by the fact that many inland residents of the United States associate fresh fish with strong " o f f odors and flavors.

High oil content in meal limits its use in many animal rations since the animals cannot tolerate the high oil content in their diet that would be the result. Also, oil above certain levels in feed imparts a flavor of rancid oil to the flesh of the animal or an egg from a chicken. There are few locations where sufficient volumes of shellfish or fish are available to support a profitable meal operation. However, with the continuing high prices of fish meal, prudent selection of a small meal plant in conjunction with a fish-processing plant can be a good means of processing waste into profitable by-products.

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