Contents Index
Accompanying Notes
Table of Contents
By M. L. WINDSOR
MINISTRY OF TECHNOLOGY
TORRY RESEARCH STATION
TORRY ADVISORY NOTE No. 39
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Describes what fish protein concentrate (FPC) is and outlines how it is made. Gives some information on storage life, nutritive value and cost, and the potential role in reducing protein deficiency where people suffer from malnutrition. This Note was published in 1969. It is now of some historical interest providing a brief background to the intense debate of the period about the potential utility of the novel, protein-rich but energy-deficient, FPC-type A to the problem of malnutrition, yet, undoubtedly, the process was technologically successful on a commercial scale. Ten years later, it was almost universally accepted that FPC-type A was not the much heralded panacea for all nutritional problems. However, the less expensive type B with a composition very similar to fish meal and a fat content up to about 10% was found suitable for food-aid programmes in carefully selected areas of the world where the product was culturally acceptable.
(FAO in partnership with Support unit for International Fisheries and Aquatic Research, SIFAR, 2001).
Introduction
What is fish protein concentrate?
What are the principal
types of FPC?
How does FPC differ from
fish meal?
Is FPC the same as fish flour?
What raw material is
used to make FPC?
How is FPC made?
What
are the remaining technological problems with FPC?
Why is FPC a good protein
source?
How is FPC used?
How long does FPC keep?
Is FPC made commercially?
How much does FPC cost?
Will FPC solve
the world’s food problems?
Contents Index