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Raw materials for feed production
Loose, odorless, light brown powder with a moisture content of not more than 10% and a protein content of 80%.
Obtained from non-starched cell juice of potatoes, from which in the process of thermocoagulation, followed by dehydration, the protein fraction is isolated.
Potato protein is the most valuable of all vegetable proteins and has a high biological activity. The product contains a sufficient number of amino acids important for metabolism in an easily digestible form. Serves as an alternative to fish meal and skim milk powder.