fishmeal.org / About
About & methodology
An independent, non-commercial reference for the fishmeal trade — compiled the way a handbook is, not the way a newsfeed is.
fishmeal.org explains the commodity: what fishmeal is, how it is made, how it is graded, who produces and imports it, and what is emerging to supplement it. It is written for people new to the trade and for professionals who want a clean citation for a definition.
Three disciplines, enforced page by page:
- Figures carry their year. No number appears without a period attached, and no live pricing is published. Structure and ranges, not today's quote.
- Two sources before publication. Each load-bearing fact is checked against at least two independent public sources — official statistics (FAO, USDA), peer-reviewed work, trade press — and stored with its URL and access date in a fact ledger. On the page it appears as a numbered footnote at the end of the article.
- Years, not "latest". Figures carry the year of their source; this site never presents a number as current without dating it. Where sources disagree, both readings are shown.
- Independence declared. This site is independently compiled and is not affiliated with any industry organisation. Organisations are named only factually, never as endorsements.
The domain word is generic: fishmeal is a commodity term, not anyone's trademark. The site style uses fishmeal; the glossary records the Spanish (harina de pescado) and Chinese (鱼粉) working terms of the trade. For correspondence: [email protected].
Definitions and tables may be quoted with attribution to fishmeal.org. The full text of the reference is licensed CC BY 4.0; the design is not. Data points remain subject to their original sources' terms.