For local consumption there is no real processing. Fish is sold alive or fresh gutted in small fish markets, especially the tambaqui and pacu. The bigger vertically integrated companies have modern processing facilities. The fish arrives at the plant, is washed and selected upon size and processed according to the market requirements: gutted, headed, scaled, filleted, fresh, frozen, etc. A recent trend in the farmed fish sector is the use of scales, skin, and bones as ingredients for the food (e.g. collagen, chondroitin sulfate, and gelatin), for cosmetics (collagen), and nutraceutical and pharmaceutical products (chondroitin).