THE RICHES OF NATURE IN TROPICAL FOODS

To enjoy healthy and active fish presenting splendid coloration one main condition must be met – a diversified diet based on high-quality foods. For the production of our foods we use more than 100 various raw materials. Each product contains minimum 20 ingredients which ensure food’s unique properties. Such a great number of raw materials used for fish food production corresponds with a wide variety of foods which fish have at their disposal in their natural environment. This way we can be sure that we provide fish with all essential nutrients.

Selected natural ingredients in Tropical foods:

Red pepper is the source of carotenoids which enhance coloration in fish, improve their condition, maturation, reproduction and increase the resistance to diseases.

Algae used in Tropical foods are the source of high quality protein, macronutrients and trace elements, carotenoids and natural immune stimulators. They facilitate digestion, prevent inflammatory disorders of alimentary tract, enhance coloration and improve immunity.

Calanus (Calanus finmarchicus) is a plankton crustacean derived from North Atlantic waters. It is the source of astaxanthin, protein, rich in essential amino acids, and unsaturated fatty acids, including Omega-3.

Squid are high in protein but low in fats. They provide polyunsaturated fatty acids, including EPA and DHA. They encourage fish to spawn.

Insects larvae are the source of protein, they provide significant amounts of fat, including Omega-3, Omega-6 and Omega-9 fatty acids.

Krill, due to its high palatability, make the food very tasty and eagerly eaten by fish. Moreover, ingredients contained in krill encourage fish to spawn and intensify fish’s coloration. Oak meal is one of the ingredients of Pleco’s Tablets for Loricariidae fish. For some species within this family wood is a crucial dietary component.

Nettle has bacteriostatic and detoxicating effect; if added to foods, it facilitates digestion.

Spinach is a rich source of easily assimilable macronutrients, trace elements and vitamins.

Green pea is the source of valuable protein, easily assimilable by the fish, and the fibre, which regulates digestion.

Egg yolks are rich in fats, easily assimilable lecithin and the number of vitamins and trace elements. They contain lutein – one of carotenoids, which intensifies coloration in fish. Food with egg yolk – due to high energy value – recommended mainly for adolescent fry and spawning pairs.