Description
| Chemical Analysis | Method | Range | Typical Values |
| Moisture | NIR+Wet Chemistry | Max 9% | 4% |
| Proteins | NIR+Wet Chemistry | Max 86% | 80% |
| Oils/Fat Content | NIR+Wet Chemistry | Max 9% | 5% |
| Free Fatty Acids | NIR+Wet Chemistry | <10 ppm | 0 ppm |
| Ash | NIR+Wet Chemistry | Max 5% | 2% |
| Microbiological Analysis Characteristics | Method | Range | Typical Values |
| Salmonella | Microbiological essay (in 25g) | Not detected | Not detected |
| Enterobacteriaceae | Microbiological essay (in 1g) | 2 out of 5 samples to be <10 to 300 cfu/g | <10 cfu / g |
| Anti-Oxidant | Added as per customer requirement |
| Physical | Particle size is less than 2mm, checked using a reference sieve |
| Contamination is removed through screening. Meal is free from pesticides, lumps, insects and other foreign objects. | |
| Shelf Life & Storage | Stored in bulk or tote bags in a cool dry area, shelf life is dependent on storage conditions and antioxidant treatment. |
