Glossary of feed-ingredient trade terms
Short definitions for buyers of animal-protein and marine feed ingredients. The sales contract always sets the binding specification and terms.
Products
For MANTA's own terms, see the FAQ.
Meat and bone meal (MBM)
A rendered protein made from animal tissue and bone. The bone fraction also supplies calcium and phosphorus. Buyers check species, origin, protein, ash and digestibility, because the name alone does not tell them. It is traded at several protein levels; higher protein generally means higher value. See Meat and Bone Meal.
Poultry meal
A concentrated protein made by rendering poultry. Buyers check the product definition, source material, protein, fat, ash and digestibility. It is traded at several protein levels; higher protein generally means higher value. See Poultry Meal.
Poultry by-product meal
A meal made from ground, rendered poultry parts such as necks, feet, undeveloped eggs and intestines. US feed definitions (AAFCO) exclude feathers, apart from unavoidable traces. Some markets treat it as a different product from poultry meal, so the name on the documents matters. See Poultry Meal.
Hydrolyzed feather meal
A protein made from poultry feathers, cooked under pressure (hydrolysis), then ground and dried. Hydrolysis breaks down keratin, which feathers resist, so the protein becomes more digestible. Buyers compare digestibility and processing quality, not protein percentage alone. See Hydrolyzed Feather Meal.
Blood meal
A dried protein made from animal blood, used in some feed and aqua feed formulations. The species is declared in the contract and documents. See Blood Meal.
Haemoglobin powder
A concentrated protein powder made from the red-cell fraction of animal blood. "Haemoglobin" is the British spelling of hemoglobin. Buyers check species, protein, digestibility and solubility. See Haemoglobin.
Fish meal
A protein made by cooking, pressing and drying fish or fish trimmings. It is widely used in aqua feed. Freshness (TVN), histamine, salt and digestibility matter as much as protein. See Fish Meal.
Fish oil
A lipid, not a protein, produced from fish or fish trimmings. It supplies energy and long-chain omega-3 fatty acids such as EPA and DHA. Buyers check free fatty acids, peroxide value and moisture. See Fish Oil.
Processed animal protein (PAP)
In EU law, animal protein obtained entirely from Category 3 material and treated by approved methods so it can be used in feed (Regulation (EU) No 142/2011, Annex I, point 5). Blood meal (point 6) and fishmeal (point 7) have their own definitions.
Animal by-product Category 3 (EU)
An EU term for the lowest-risk class of animal by-products, defined in Article 10 of Regulation (EC) No 1069/2009. It covers, for example, parts of animals passed fit for human consumption that are not used for people. Suppliers outside the EU may use equivalent national categories.
Quality parameters
Crude protein
Total nitrogen in a sample multiplied by 6.25. Nitrogen is measured by the Kjeldahl method (ISO 5983-2). It is the main number on a spec sheet, but it does not show how digestible the protein is. State whether it is "as is" or "dry matter".
Crude fat
The part of a sample that dissolves in a solvent, usually petroleum ether (ether extract). It measures energy and affects storage life, because fat can go rancid.
Ash
What remains after a sample is burned at a set temperature (550 °C in ISO 5984). It is the mineral content. In meat and bone meal, high ash usually means more bone.
Moisture
The water content, measured by weight loss on drying (ISO 6496). Higher moisture means less protein per tonne and a higher risk of mould in storage.
Pepsin digestibility
The share of protein that dissolves in a pepsin and acid solution under set conditions. It is a laboratory test for how much of the protein an animal can use. The method must be named, because different methods give different numbers.
Amino-acid profile
The amounts of each amino acid (such as lysine and methionine) in the protein. Nutritionists use it to balance a feed formula. Two meals with the same crude protein can have different profiles.
Free fatty acids (FFA)
The fatty acids that have split away from the oil. High FFA means the oil or fat has started to break down. It is a standard quality check for fish oil and for fat in meals.
Total volatile nitrogen (TVN or TVB-N)
The volatile nitrogen compounds, such as ammonia, that form as fish and other protein spoil. A higher value means a less fresh raw material. It is a key check on fish meal.
Peroxide value
A measure of early oxidation in fats and oils (ISO 3960). A high value means the oil is going rancid. Buyers check it for fish oil.
Histamine
A compound that forms when fish spoils. High histamine in fish meal is a sign of poor raw-material freshness. The test method and any limit are agreed in the contract.
Salmonella
A bacterium that can contaminate animal protein. Feed rules normally require "not detected in 25 g". The standard test is ISO 6579-1.
Enterobacteriaceae
A family of bacteria used as an indicator of hygiene after heat treatment. A high count suggests recontamination after processing. EU rules for processed products set a count limit.
Specification limit vs typical value
A specification limit is a minimum or maximum written in the contract, and the seller is held to it. A typical value is an average from past production and is not guaranteed. Always compare limits with limits, and typical values with typical values. See How to read feed protein spec sheets and COAs.
Documents
Certificate of analysis (COA)
A laboratory report on test results for the shipped lot, with the lot number and the method used. Buyers use it to check the goods against the contract specification. See Spec sheets and COAs.
Health certificate
An official certificate, issued by the competent authority of the country of origin, stating the product's animal-health status for export.
Certificate of origin
A document stating the country where the goods were made. Buyers need it for customs and for origin rules in the contract.
Bill of lading
The carrier's receipt for the cargo and evidence of the contract of carriage. A negotiable (order) bill of lading is also a document of title. Under a letter of credit, the bank usually asks for it.
Packing list
A list of what is in the shipment: number of bags, weights, container and seal numbers. Customs and the buyer use it to check the delivery.
Specification sheet
The seller's document listing the parameters of a product and their limits or typical values. The contract specification is what binds. See Spec sheets and COAs.
Trade terms
CFR (Cost and Freight)
An Incoterms 2020 rule. The seller delivers when the goods are on board the ship at the port of loading and pays the freight to the named destination port. Risk passes to the buyer once the goods are on board, and the buyer arranges insurance. See How we trade.
FOB (Free On Board)
An Incoterms 2020 rule. The seller delivers when the goods are on board the ship named by the buyer at the port of loading. The buyer pays the main freight and bears risk from that point.
CIF (Cost, Insurance and Freight)
Like CFR, but the seller also buys minimum cargo insurance for the buyer's benefit. The seller pays freight and insurance to the destination port; risk still passes at loading.
Letter of credit (L/C)
A bank's written promise to pay the seller. The bank pays against compliant documents (UCP 600). It does not check the goods themselves.
Principal vs broker
A principal buys and sells in its own name, so the buyer's contract partner is the principal. A broker only brings buyer and seller together and is not a party to the sale. See How we trade.
Minimum order quantity (MOQ)
The smallest quantity a seller will quote or sell in one order. Buyers check it against their volume and the container size.
Bulk in container vs jumbo bags
Bulk in container means loose cargo poured into a lined container. Jumbo bags (big bags) are large bags, typically 500 to 1,000 kg each. The packing method is agreed in the contract. See How we trade.
Have a different question?
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