Product Introduction (Nature & Properties)
The high-protein residue left after extracting oil from rapeseed/mustard seeds. Widely used in cattle, poultry, and swine feed. Known for a good amino acid profile, with low-glucosinolate varieties preferred.
Export Types
Rapeseed De-Oiled Cake (DOC) with low residual oil and high protein, and Canola Meal for markets requiring low erucic acid and glucosinolate. Available as meal or pellets.
Specification (Key Export Metrics)
Protein (CP): Min 36–42%. Oil/Fat: Max 1.5%. Glucosinolates: Max 30–35 μmol/g (lower preferred). Moisture: Max 10%. Fiber: Max 12–14%.
Harvest Time
February to March (rapeseed/mustard harvest). Processing occurs year-round.
Shelf Life
12 to 24 months. Must be stored to avoid moisture absorption, which can degrade protein quality and cause mold.