(Vinh Hoan news) Vinh Hoan has taken a further step on its path to maximize the value from fish by products. After Marine Collagen and Gelatine extracted from fish skin, the company has introduced food grade refined fish oil to the market by June 2015.
In addition to meeting the food processing and controlling standards, crude fish oil becomes refined through the Stearin separation process. Crude fish oil with Stearin as one of its fatty acid components is concentrated to solid at temperature less than 25 Celcius degree. Through refinery process after which Stearin is separated, fish oil turns liquid.
Refined fish oil has the market value at minimum 30% higher than crude oil, which has again proved the company continuous efforts in increasing the value chain of Pangasius.