Search results
Displaying 851 - 860 of 967 results
Mauritania MT whole fish assessment v3 march2025 pirogues_mullet aug2025.pdf
… proportion of the raw material for fishmeal comes from offcuts and rejects from other processing, it is reasonable to … enforcement – GCM. These roles are set out on the MPEM website under the various headings: … the value of catches’, Global Roundtable on Marine Ingredients, Nouakchott, July 2025 MPEM 2020. Stratégie …
WF02_Anchovy (Engraulis ringens)_Peru_August_2025_Final.pdf
… of Peruvian EEZ to 16° South Re-approval WF02 Marine Ingredients Certifications Ltd (09357209) |TEM-002 - Issued June … management actions and fishery data, through their public websites8,9. IMARPE is also involved in training vessel crew … profile: Peru. https://www.fao.org/fishery/docs/DOCUMENT/fcp/en/FI_CP_PE.pdf 2. Presidencia de la República del Perú. …
WF09 - Denmark - Clupea harengus - Herring and Sprattus sprattus _ September_2025_final.pdf
… 25-29, 32 (excluding Gulf of Riga) Initial WF09 Marine Ingredients Certifications Ltd (09357209) |TEM-002 - Issued June … for which and its outcomes are made available via the ICES website. Decisions and outcomes at the EU level are … are supported by the European Fisheries Control Agency (EFCA). The EFCA aims to “promote the highest common standards …
WF09 - Denmark - Clupea harengus - Herring and Sprattus sprattus _ September_2025.pdf
… 32 (excluding Gulf of Riga) Re-Approval WF09 Marine Ingredients Certifications Ltd (09357209) |TEM-002 - Issued June … for which and its outcomes are made available via the ICES website. Decisions and outcomes at the EU level are … are supported by the European Fisheries Control Agency (EFCA). The EFCA aims to “promote the highest common standards …
PRO-005 V 2.1 The Issuing and withdrawal of certificates.pdf
… Marine Ingredients Certifications Ltd (09357209) | Doc PRO-005 - Issued … October 2025 – Version 2.1 | Approved by Governing Body Committee Controlled Copy- No unauthorised copying or … persons responsible, (for publishing on the official website) and an original copy shall be arranged to be sent …
PRO-005 V 2.1 The Issuing and withdrawal of certificates.pdf
… Marine Ingredients Certifications Ltd (09357209) | Doc PRO-005 - Issued … October 2025 – Version 2.1 | Approved by Governing Body Committee Controlled Copy- No unauthorised copying or … persons responsible, (for publishing on the official website) and an original copy shall be arranged to be sent …
PRO-023 - V3.0 - MarinTrust Logo Management Issued October 2025 Effective November 2025.pdf
… Prepared by: MarinTrust Reviewed by: Technical Assurance Committee Approved by: Governing Body Committee Marine Ingredients Certifications Ltd (09357209) | Doc PRO-023 - Issued … Policy available in the downloads section of the MarinTrust website. • All Improver Programme Accepted facilities must …
WF11_South Africa_South African multispecies_FAO 47_Surveillance Report July_2025_Final.pdf
… 3.0 Issued June 2024 – Effective June 2024 Marine Ingredients Certifications Ltd (09357209) |TEM-002 - Issued June … - FAO 47 MarinTrust report code WF11 Type 1 species (common name, Latin name) European anchovy (Engraulis … of the CAF in action is available on the Department’s website (DFFE 2025a), though details on the members and …
BP121_Empresa Figueirense de Pesca_Portugal_August 2025.pdf
… 3.1 Issued April 2025 – Effective April 2025 Marine Ingredients Certifications Ltd (09357209) |TEM-003 (previously … and size-frequency datasets, are made available on the IOTC website (IOTC 2025). Marine Ingredients Certifications Ltd … by the Western and Central Pacific Fisheries Commission (WCPFC). The most recent stock assessment was conducted in 2023 …
PRO-021 V3.0 - Standard Development Procedure Issued October 2025 - Effective November 2025.pdf
… Prepared by: MarinTrust Reviewed by: Technical Assurance Committee Approved by: Governing Body Committee Marine Ingredients Certifications Ltd (09357209) | Doc PRO-021- Issued … and interested parties, including via the MarinTrust website, to seek input from those directly and indirectly …