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Manufacturing Process and Business Feasibility of Red Sea Bream Diet from Food Waste
Yuki Ikeda*, Yuzuru Ishizuka**, Masakazu Irie**õ, Toshinori Kameoka**õõ, Takashi Ishiwatari***, Takahiko Suzuki**** and Yukio Matuda*****
* SonneEFrau Environmental Research
** Agricultural, Food and Environmental Sciences Research Center of Osaka Prefecture
*** Osaka Prefectural Fisheries Experimental Station
Present address: Osaka pref. Foundation for Fishery Promotion, Sea Farming Center
**** SUZUKI OFFICE
***** Kinki Environmental Industry Co., Ltd.
**õ Department of Plant and Animal Sciences, Faculty of Agriculture, University of Miyazaki
**õõ Institute of Livestock Industry's Environmental Technology, Livestock Industry's Environmental Improvement Organization
õ Correspondence should be addressed to Yuki Ikeda:
SonneEFrau Environmental Research
i877-3 Fukainakamachi, Sakai, Osaka, 599-8272 Japanj
Abstract
In order to evaluate the feasibility of using recycled materials as a diet for red sea bream, a pelletized diet was manufactured and its effectiveness compared to a commercial diet.
The composition of the red sea bream diet was made up of various raw materials that were selected from food leftovers which normally go to waste in urban areas. These included okara, a residue from tofu manufacturing; fish paste, a residue from fish cake manufacturing; and sushi, left over at sushi restaurants. These materials were dried using a flash dryer with a disintegrator and then pelletized after adding fish bone and some other products. The recycled diet composition was analyzed and fed to red sea bream for 63 days, results were compared to those on a commercial diet. The recycled diet was found to be as effective as the commercial diet and able to be used as a diet for cultured red sea bream. The production process was optimized and the estimated selling price is similar to that of the commercial diet based on a production rate of 6 tons per day and an IRR of 10.
Key words: food waste, flash dryer, recycled diet for red sea bream, feeding
experiment, business feasibility