Odour is often the most significant form of air pollution in fish processing. Major sources include storage sites for processing waste, cooking by-products during fishmeal production and odour emitted during filling and emptying of bulk tanks and silos.
We ensure all our raw material is of higher than average quality, reducing potential odour components. The storage time of by-products is also minimised before being processed into fishmeal. In our fish processing workshops, all working and storage areas are constantly kept clean.
The largest odour source in the fish by-product segment is the fishmeal driers. Usually, direct-fired driers (whereby raw material is directly burnt) emit more odours than steam driers, therefore the majority of our fishmeal driers are now steam operated. We also piloted the use of seawater for cooling down the deodorizer in our PRC operations, which significantly reduced odour and water consumption at the same time.