Guidelines farm feeds

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11. Grain Sorghums

Note: 1. The maximum moisture must not exceed 120 g/kg.

Note: 2. The label shall include guarantees for protein (min), moisture (max) , fibre (max) and tannin (max).
11.1 Ground/processed grain sorghum is the entire product made by grinding/processed the grains of grain sorghum.
11.2 Grain sorghum gluten feed is that part of the grain of grain sorghums that remains after the extraction of the larger part of the starch and germ, by the processes employed in the wet milling manufacture of starch or syrup.

11.3 Grain sorghum gluten meal is that part of the grain of grain sorghums that remains after the extraction of the larger part of the starch and germ, and the separation of the bran by the processes employed in the wet milling manufacture of starch or syrup.

11.4 Grain sorghum germ cake or grain sorghum germ meal consists of the germ of grain sorghum grains from which part of the oil has been pressed and is the product obtained in the wet milling process of manufacture of starch, syrup, and other grain sorghum products.
11.5 Grain sorghum grits consists of the hard flinty portions of sorghums containing little or no bran or germ.
11.6 Grain sorghum mill feed is a mixture of grain sorghum bran, grain sorghum germ, part of the starchy portion of grain sorghum kernels, or mixture thereof as produced in the manufacture of grain sorghum grits and refined meal and flour and must contain not less than 50 g/kg crude fat and not more than 60 g/kg crude fibre.
11.7 Grain sorghum bran is the coarse outer covering of the sorghum kernel as separated from cleaned and scoured sorghum in the usual process of commercial milling.

12. Maize

Note: 1. The maximum moisture must not exceed 120 g/kg

Note: 2. The label shall include guarantees for protein (min), moisture (max), fibre (max) and fibre (min) and (max) for maize products rich in fibre.

Note: 3. Maize must be marketed according to RSA grading standards
12.1 Maize bran is the outer coating of the maize kernel, with little or none of the starchy part of germ.
12.2 Maize feed meal is the fine siftings obtained from screened cracked maize, with or without its aspiration products added.
12.3 Maize ground/processed is the entire maize kernel ground/processed.
12.4 Maize grits is the medium-sized, hard, flinty portions of ground maize containing little or none of the bran or germ.
12.5 Maize flour is the fine sized hard flinty portions of ground maize containing little or none of the bran or germ.
12.6 Maize and cob meal is the entire ear of maize ground, without husks, with no greater portion of cob than occurs in the ear maize in its natural state.
12.7 Maize and cob meal with husks is the entire ear of maize with husks ground or chopped, with not greater proportion of cob than occurs in the ear maize in its natural state.
12.8 Flaked maize is obtained by running cracked maize which has been aspirated and properly tempered, over smooth flaking rolls and subsequently dried and cooled.

12.9 Maize gluten feed (Gluten 20) is that part of the commercial shelled maize that remains after the extraction of the larger portion of the starch, gluten, and term by the processes employed in the wet milling manufacture of corn starch or syrup. It may/or may not contain one or more of the following: fermented maize extractives, maize germ meal.

12.10 Maize gluten meal (Gluten 60) is the dried residue from maize after the removal of the larger part of the starch and germ, and the separation of the bran by the process employed in the wet milling manufacture of maize starch or syrup, or by enzymatic treatment of the endosperm. It may contain fermented maize extractives and/or maize germ meal.
12.11 Hominy chop is a mixture of maize bran, maize germ, and part of the starchy portion of either white or yellow maize kernels or mixture thereof. The moisture may not exceed 130 g/kg.
12.12 Dehydrated maize plant is the entire maize plant consisting of the ear, leaves and stalk, which has been dried and ground.
12.13 Ground maize-cob is the product resulting from grinding the entire cob.
12.14 Maize germ meal (dry milled, defatted) is ground maize germ which consists of maize germ with other parts of the maize kernel from which part of the oil has been removed and is the product obtained in the dry milling process of manufacture of maize-meal, maize grits, hominy chop, and other maize products.

12.15 Maize germ meal (wet milled) / maize germ cake is ground maize germ from which most of the solubles have been removed by steeping and most of the oil removed by hydraulic, expeller, or solvent extraction processes, and is obtained in the wet milling process of manufacture of maize starch, maize syrup, or other maize products.

12.16 Malto dextrins is a purified concentrated aqueous solution of nutritive saccharides, or a dried product derived from this solution, derived from starch having a dextrose equivalent of less than 20.

13. Marine Products

Note: 1. The label must include guarantees for minimum crude protein, maximum moisture minimum & maximum crude fat, maximum crude ash, minimum phosphorus (P), maximum calcium (Ca) and maximum sodium.

Note: 2. Products with a fat content exceeding 80 g/kg must contain an approved anti – oxidant in accordance with good manufacturing practice.
13.1 Fish meal is the clean, dried, ground tissue of non-decomposed whole fish or fish cuttings, either or both, with or without the extraction of part of the oil..
13.2 White fish meal must consist of rendered, clean non-decomposed portions of fish (such as, but not limited to, heads, fins, tails, ends, skin, bone and viscera) which result from the fish processing industry. If it bears a name descriptive of its kind, it must correspond thereto. Any single constituent used as such may be labelled according to the common or usual name of the particular portion used (such as fish heads, fish tails, etc).
13.3 Fish oil is the oil from rendering whole fish or cannery waste.

13.4 Fish byproduct must consist of non-rendered, clean non-decomposed portions of fish (such as, but not limited to, heads, fins, tails, ends, skin, bone and viscera) which result from the fish processing industry. If it bears a name descriptive of its kind, it must correspond thereto. Any single constituent used as such may be labelled according to the common or usual name of the particular portion used (such as fish heads, fish tails, etc).

13.5 Dried fish protein digest is the dried enzymatic digest of clean non-decomposed whole fish or fish cuttings using the enzyme hydrolysis process. The product must be free of bones, scales and undigested solids with or without the extraction of part of the oil. It must contain not less than 800 g/kg protein and not more than 100 g/kg moisture. If the degree of fineness is stated, it must conform thereto.
13.6 Condensed fish protein digest is the condensed enzymatic digest of clean non-decomposed whole fish or fish cuttings using the enzyme hydrolysis process. The product must be free of bones, scales, and undigested solids with or without the extraction of part of the oil. It must contain not less than 300 g/kg protein.

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