We work with plants already producing and with projects that have not bought their first machine yet. Either way we start in the same place: the real numbers.
Redesigning the formula to produce cheaper without the customer noticing: lean-fat-water ratio, functional proteins, phosphate system and thermal yield.
What has to change in formula, process, packaging and labelling for the product to enter the destination market: European Union, United States, Gulf states, Mercosur or the Andean Community.
Bringing formula and plant in line with halal or kosher requirements: replacing critical ingredients, line segregation, traceability and preparation for the certifying body’s audit.
Determining real shelf life by trial — microbiological, physicochemical and sensory — instead of copying a competitor’s date.
Cutting salt, nitrite, phosphates and allergens without losing microbiological safety or texture. It is the requirement advancing fastest in every market’s regulation.
Sizing a poultry, pig or cattle operation: stock numbers, housing, feeding plan, health programme, and the figure almost nobody calculates properly — the feed conversion ratio.
Design of your own feed mill: grinding, mixing, pelleting or extrusion, and the dosing system that makes every tonne come out like the last one.
Calculating the ration that meets the nutrient requirement for the species and stage at the lowest possible cost with the raw materials available in your region — not the ones in the textbook.
We answer in English, Spanish, Portuguese, French, Italian and Arabic. If your question is technical and specific, so is the answer.