Marco Polo, beginning of 14th century, mentioned about the use of fishmeal for feeding animals.
‘… they accustom their cattle, cows, sheep, camels and horses to feed upon dried fish, which being regularly served to them, they eat without any sign of dislike
Marco Polo
IMDG Code classifies fishmeal as class 4.2, Substances liable to spontaneous combustion & class 9 Miscellaneous dangerous substances.
Too many questions are raised about fishmeal
- is fishmeal dangerous goods?
- can fishmeal be shipped as non-hazardous?
- should shipper issue any letter?
- do we need laboratory test report?
- what should be the antioxidant?
Below comparative table of fishmeal can be referred for making correct decision for offering/accepting to load fishmeal.
Remember, refer IMDG Code in force and apply applicable provisions!
| 1374 | 1374 | 2216 | 3497 | |
|---|---|---|---|---|
| Proper Shipping Name | FISH MEAL, UNSTABILIZED or FISH SCRAP, UNSTABILIZED High hazard. Unrestricted moisture content. Unrestricted fat content in excess of 12%, by mass; unrestricted fat content in excess of 15%, by mass, in the case of anti-oxidant treated fish meal or fish scrap | FISH MEAL, UNSTABILIZED or FISH SCRAP, UNSTABILIZED Not anti-oxidant treated. Moisture content: more than 5% but not more than 12%, by mass. Fat content: not more than 12%, by mass | FISH MEAL (FISH SCRAP), STABILIZED Anti-oxidant treated. Moisture content greater than 5% but not exceeding 12%, by mass. Fat content not more than 15% | KRILL MEAL |
| Class | 4.2 | 4.2 | 9 | 4.2 |
| Packing Group | II | III | III | II/III |
| Special Provisions | 300, 928 | 29, 300, 907,928 | 29, 117,300,308,907, 928,973 | 223, 300 |
| Fat | Unrestricted in excess of 12% by mass | Not more than 12% by mass | Not more than 15% | |
| Moisture | Unrestrictred | More than 5% but not more than 12% by mass | More than 5% but not more than 12% | |
| Fat (Antioxidant treated) | Unrestricted in excess of 15% by mass | – | – | – |
| Antioxidant | – | – | Fish scrap or fish meal shall contain at least 100 ppm of antioxidant (ethoxyquin) at the time of consignment | – |
| Temperature at the time of loading | Shall not be transported if the temperature at the time of loading exceeds 35°C or 5°C above the ambient temperature, whichever is higher. | Shall not be transported if the temperature at the time of loading exceeds 35°C or 5°C above the ambient temperature, whichever is higher. | Shall not be transported if the temperature at the time of loading exceeds 35°C or 5°C above the ambient temperature, whichever is higher. | Shall not be transported if the temperature at the time of loading exceeds 35°C or 5°C above the ambient temperature, whichever is higher. |
| Not Hazardous- Mode of transpot | Hazardous for all modes | Hazardous for all modes | Only regulated when transported by sea | Hazardous for all modes |
| Non Hazardous | Fishmeal when acidified and wetted with more than 40% water, by mass, irrespective of other factors | Fishmeal when acidified and wetted with more than 40% water, by mass, irrespective of other factors | Fishmeal when acidified and wetted with more than 40% water, by mass, irrespective of other factors | – |
| Non Hazardous with certification | Consignments of fishmeal which are accompanied by a certificate issued by a recognized competent authority of the country of shipment or other recognized authority stating that the product has no self-heating properties when transported in packaged form | Consignments of fishmeal which are accompanied by a certificate issued by a recognized competent authority of the country of shipment or other recognized authority stating that the product has no self-heating properties when transported in packaged form | Consignments of fishmeal which are accompanied by a certificate issued by a recognized competent authority of the country of shipment or other recognized authority stating that the product has no self-heating properties when transported in packaged form | – |
| Non hazaroud type of fish | Fishmeal manufactured from “white” fish with a moisture content of not more than 12% and a fat content of not more than 5% by mass | Fishmeal manufactured from “white” fish with a moisture content of not more than 12% and a fat content of not more than 5% by mass | Fishmeal manufactured from “white” fish with a moisture content of not more than 12% and a fat content of not more than 5% by mass | – |
| Certification by shipper | – | The consignment shall be accompanied by a certificate from a recognized authority stating: – moisture content; – fat content; – packing, number of bags and total mass of the consignment; – temperature of fishmeal at the time of despatch from the factory; – date of production. | The consignment shall be accompanied by a certificate from a recognized authority stating: – moisture content; – fat content; – details of anti-oxidant treatment for meals older than 6 months (for UN 2216 only); – anti-oxidant concentration at the time of shipment, which must exceed 100 mg/kg (for UN 2216 only); – packing, number of bags and total mass of the consignment; – temperature of fishmeal at the time of despatch from the factory; – date of production. | – |
| Weathering | – | Fishmeal under UN 1374 shall have been weathered for not less than 28 days before shipment. | – | |
| Container packing | – | When fishmeal is packed into containers, the containers shall be packed in such a way that the free air space has been restricted to the minimum. | When fishmeal is packed into containers, the containers shall be packed in such a way that the free air space has been restricted to the minimum. | – |
| Stowage Cargo Ships | ON or UNDER DECK | ON or UNDER DECK | ON or UNDER DECK | ON or UNDER DECK |
| Stowage Passenger Ships | ON DECK ONLY | ON or UNDER DECK | ON DECK ONLY | ON DECK ONLY |
| Heat | Protected from sources of heat. | Protected from sources of heat. | ||
| Stowage loose packagings | 1. Temperature readings shall be taken 3 times a day during the voyage and recorded. 2. If the temperature of the cargo exceeds 55°C and continues to increase, ventilation to the hold shall be restricted. If self-heating continues, then carbon dioxide or inert gas shall be introduced. The ship shall be equipped with facilities for introducing carbon dioxide or inert gas into the holds. 3. The cargo shall be stowed protected from sources of heat. 4. For UN 1374 and 3497, where loose bags are being carried, double strip stowage is recommended, provided there is good surface and through ventilation. The diagram in 7.6.2.7.2.3 of IMDG Code shows how this can be achieved. For UN 2216, where loose bags are being carried, no special ventilation is required for block stowage of bagged cargo. | 1. Temperature readings shall be taken 3 times a day during the voyage and recorded. 2. If the temperature of the cargo exceeds 55°C and continues to increase, ventilation to the hold shall be restricted. If self-heating continues, then carbon dioxide or inert gas shall be introduced. The ship shall be equipped with facilities for introducing carbon dioxide or inert gas into the holds. 3. The cargo shall be stowed protected from sources of heat. 4. For UN 1374 and 3497, where loose bags are being carried, double strip stowage is recommended, provided there is good surface and through ventilation. The diagram in 7.6.2.7.2.3 of IMDG Code shows how this can be achieved. For UN 2216, where loose bags are being carried, no special ventilation is required for block stowage of bagged cargo. | 1. Temperature readings shall be taken 3 times a day during the voyage and recorded. 2. If the temperature of the cargo exceeds 55°C and continues to increase, ventilation to the hold shall be restricted. If self-heating continues, then carbon dioxide or inert gas shall be introduced. The ship shall be equipped with facilities for introducing carbon dioxide or inert gas into the holds. 3. The cargo shall be stowed protected from sources of heat. 4. For UN 1374 and 3497, where loose bags are being carried, double strip stowage is recommended, provided there is good surface and through ventilation. The diagram in 7.6.2.7.2.3 of IMDG Code shows how this can be achieved. For UN 2216, where loose bags are being carried, no special ventilation is required for block stowage of bagged cargo. | 1. Temperature readings shall be taken 3 times a day during the voyage and recorded. 2. If the temperature of the cargo exceeds 55°C and continues to increase, ventilation to the hold shall be restricted. If self-heating continues, then carbon dioxide or inert gas shall be introduced. The ship shall be equipped with facilities for introducing carbon dioxide or inert gas into the holds. 3. The cargo shall be stowed protected from sources of heat. 4. For UN 1374 and 3497, where loose bags are being carried, double strip stowage is recommended, provided there is good surface and through ventilation. The diagram in 7.6.2.7.2.3 of IMDG Code shows how this can be achieved. For UN 2216, where loose bags are being carried, no special ventilation is required for block stowage of bagged cargo. |
| Stowage containers | 1. After packing, the doors and other openings shall be sealed to prevent the penetration of air into the unit. 2. Temperature readings in the hold shall be taken once a day early in the morning during the voyage and recorded. 2. If the temperature of the hold rises excessively above ambient and continues to increase, the possible need to apply copious quantities of water in an emergency and the consequent risk to the stability of the ship shall be considered. 3. The cargo shall be stowed protected from sources of heat. | 1. After packing, the doors and other openings shall be sealed to prevent the penetration of air into the unit. 2. Temperature readings in the hold shall be taken once a day early in the morning during the voyage and recorded. 2. If the temperature of the hold rises excessively above ambient and continues to increase, the possible need to apply copious quantities of water in an emergency and the consequent risk to the stability of the ship shall be considered. 3. The cargo shall be stowed protected from sources of heat. | 1. After packing, the doors and other openings shall be sealed to prevent the penetration of air into the unit. 2. Temperature readings in the hold shall be taken once a day early in the morning during the voyage and recorded. 2. If the temperature of the hold rises excessively above ambient and continues to increase, the possible need to apply copious quantities of water in an emergency and the consequent risk to the stability of the ship shall be considered. 3. The cargo shall be stowed protected from sources of heat. |
To know more about hazards of fishmeal refer UKPANDI Fishmeal cargoes – Self-Heating and Fires
WhatsApp your queries