Today’s world compound feed production is estimated to be just over one billion tonnes annually (IFIF, 2022). At a time when food and feed productions are often antagonised, we feel that the complementary and interdependence of both sectors should instead be emphasised. While market economics rightly favour food over feed, animal feeds are a key pillar of food production systems.

In a 2022 report, FAO demonstrates that 86% of livestock feed is not suitable for human consumption: « If not consumed by livestock, part of crop residues and by-products, in particular, could be wasted as human population grows and consumes more and more processed food » the report reads. In the fishing sector, fresh fish goes to local populations. Canning or freezing are well-established means to extend a product’s shelf life, enabling it to be traded worldwide as is the case for 38% of all seafood. But what happens when infrastructure for freezing or canning is missing, or when the fish is not suitable for direct human consumption anymore because of a prolonged stay on the vessels? These materials can be stabilised in order to not become waste and the more straightforward, natural way to do this is to ground them and transform them into fishmeal. Equipment onboard vessels is developing at a fast pace, allowing for more circularity to be applied to marine products. In 2023, we estimate that 41% of marine ingredients produced globally were made from fish by-products.

All in all, innovation and technologies explain why the proportion of fisheries and aquaculture production of aquatic animals used for direct human consumption has increased significantly from 67% in the 1960s to about 89% in 2020 (FAO, SOFIA report, 2022).

This leaves us with a question mark: why would some food-grade resources end up as feed ingredients? Resources with no strong market demand can be directed to animal feeds and their benefits are then passed on to humans. Food preferences are deeply ingrained in local cultures and as such they vary from a country to another. The Peruvian anchoveta case study has been subject to many discussions, research and policy framework initiatives. Despite several marketing campaigns run in Peru, anchoveta uptake has remained limited due to consumer habits and missing processing facilities to meet required quality and safety standards (Toppe et al., 2021).

The fact is that feed ingredients are indirect food. Through them, nutrients which are not consumed directly by humans are kept within the food-chain. Pragmatism is often the key towards efficiency.