Produced by cooking, pressing, and drying fresh shrimp waste (heads and cephalothorax) in rotating drums from Ecuadorian shrimp exporting plants.
The product’s protein and functional quality is enhanced by the incorporation of liquid solubles generated during pressing, which occurs during the drying process. This step also gives the meal high palatability, a higher soluble protein content, and a characteristic fresh seafood aroma.
| ITEM | SPECIFICATION | ANALYSIS METHOD |
| Physical parameters | ||
| Appearance | Product of fine granular consistency, light red color, with a typical shrimp smell. | PB-BL01 |
| Humidity | Máx 10% | N-BL12 |
| Chemical parameters | ||
| Proteins | min. 50%, Max 54$ | IN-BL16 |
| Fat | Max 12% | IN-BL10 |
| Ashes | Max. 24% | IN-BL05 |
| Tvn | Máx 120 | |
| Microbiological parameters | ||
| Salmonella | Negative / 25 g | AOAC salmonella |
| Fungus | Negative / 25 g | AOAC Fungus |
| Coliforms | Minor 10 ufc/ g | AOAC Coliforms |
Nuestro
valor agregado
Contamos con equipos altamente tecnificados para la mezcla y procesamiento de harina de cerdo y pollo.
Nuestros equipos cumplen los requisitos de las compañías más importantes del sector pecuario.
Our
added value
We have highly technical equipment for mixing and processing pork and chicken meal.
Our equipment meets the requirements of the leading companies in the livestock sector.
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