The article examined the sensory attributes of carp feed—such as odor and color—which should be consistent with the raw materials used in production. It emphasizes a minimum shelf life of six months and outlines specific swelling times tailored to different feed types. Feed classification is based on nutritional composition, including protein, starch, fat, and fiber content, with detailed quality benchmarks provided for various rearing conditions, including cages, ponds, and natural water bodies. Additionally, the article includes tables for calculating feed requirements based on fish size, weight, water temperature, and seasonal fluctuations in natural food availability. Overall, the article serves as a comprehensive reference for the formulation and quality assessment of carp feed, aimed at promoting optimal fish growth and health.