Manufacturing process wherein the cumulative value of all incorporated materials does not exceed fifty percent of the ex-factory price of the finished good

The flesh of tuna serves as a premium source of complete, highly bioavailable protein, distinguished by its abundant content of essential polyunsaturated omega-3 fatty acids. Foremost among these are eicosapentaenoic acid (abbreviated as EPA) and docosahexaenoic acid (DHA), both of which are clinically associated with a reduced likelihood of developing coronary artery disease when consumed as part of a balanced diet. Whether in its fresh or smoke-cured form, tuna meat exhibits a substantial presence of DHA. Food science experts posit that the partial dehydration of muscle tissue occurring during the smoking process facilitates an elevated concentration of these beneficial lipid compounds, thereby amplifying the nutritional density of the final product. This phenomenon underscores the enhanced dietary value derived from certain preservation techniques applied to marine protein sources.