According to the latest report by Renub Research, titled “Fish Meal Market and Volume, Global Forecast by species, End-User: Chicken, Pig, Aquaculture, Production, Export, Import, Value Chain Analysis” Fish meal market is growing year on year, due to higher demand in aquaculture. It is one of the fast-moving segments in the seafood industry; Global Fish Meal Market is forecasted to be US$ 10.65 Billion by 2026.
Fishmeal is processed in multiple steps, it contains cooking of fish, pressing, drying of fish and finally grinding fish in solid waste in the form of power or cake. Oil is also extracted from fat fishes, and water is removed in this process. The fishmeal manufacturing process is multiphase, and to manufacture 1 Tonne of dry Fishmeal, 5 Tonnes of raw fish is required. Fishes are dried in sunlight before grinding in pressing in some regions where processing plants are not available, and it results in poor quality due to lack of standard procedures, which are followed in modern plants.
COVID-19 Impact on Fishmeal Market
COVID-19 has stopped economic activities around the world, and most of the countries have faced lockdown during the pandemic and industries are unable to find customers during this period moreover the shortage of workforce to work in fishmeal plants has also affected market significantly.
Following steps are taken in the process of Fishmeal
Cooking: Initially, fish comes in an industrial cooker; it’s much bigger in size than a domestic cooker. It is the most important phase of fishmeal product, and if fish is overcooked then it will be so soft for pressing, if it is undercooked then it will be impossible to press fish properly.
Pressing: It is the second stage in the fishmeal process after cooking; fish is compressed by a perforated tube. In this process, the liquid is expelled and only cake is present, the result of this process water is reduced from 70 percent to 50 percent and oil only 4 percent.
Drying: It is the third phase in Fish meal, the cake is dried inside a heated drum. If the product is under dried then microorganisms like bacteria may grow, if the product is over dried then the product’s nutritional value may be reduced. There are two methods for drying fishmeal products.
Direct Drying: In this process hot air with temperature about 500 °C (932 °F) is passed over the product in a cylindrical drum.
Indirect Drying: In this process fishmeal moves inside a container, which contains steam-heated discs.
Grinding: It is the last process in manufacturing Fishmeal, in this process product is grind to remove bone particles and lumps present in the final product.
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Species: This research report covers market, market share, volume and volume share of Anchovy, Blue whiting, Sardines, Capelin, Menhaden, Norway Pout, Sand eel and Sprat.
End-User: The market and volume share analysis of Chicken, Pig, Aquaculture (Cyprinids, Eels, Crustaceans, Marine Fish, Salmonids, Tilapias) are given in this research report.
Fishmeal Producers: Production market and volume of Peru, China, Thailand, Vietnam, USA, Chile, Japan, Denmark, India, Norway, Ecuador, Morocco, Russia, Iceland and Malaysia are covered in the report.
Fishmeal Exporters: This research report contains market and volume of Peru, Denmark, Chile, United States, Morocco and Iceland.
Fishmeal Importers: Market and volume analysis of China, Norway, Japan, Taiwan and Turkey are given in the report.
Industry Related Opportunity:
Global Pork Market: https://www.renub.com/global-pork-market-p.php
Global Crab Market: https://www.renub.com/global-crab-market-p.php
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