Credit:Wanna Thawinwan (Thailand)
According to a prior agreement, the trader goes to the shrimp farm early in the morning to finalize the purchasing of shrimp and to prepare as well as to transport the shrimp. Icing and transporting the shrimp is the responsibility of the trader. The preparation includes size grading according to the marketing plan of the trader. As one of photos shows, proper icing of shrimp is of top importance keeping in mind that shrimps are highly perishable food items. Immediately after icing, shrimp is transported using a truck to the target outlets whether market or processing factory as shown in the second photo. Both photos are related to whiteleg shrimp, Liptopenaeus vannamei.
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Credit: Wanna Thawinwan (Thailand)
The growing season lasts 80-90 days whereas shrimp is expected to reach the market size (80-100 pieces/kg). A recent market survey reveals that the market price of average shrimp is about 4 USD/kg. (price in August 2012). The two photos show the hand-sorting of harvested shrimp as well as a batch of harvested shrimp.
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Credit: Gabriel Salvo Parra (Chile) Description: Abdel Rahman El Gamal
The swimming nature of tunas influences the color and flavor of tuna meat. The red coloration derives from the oxygen-binding muscle pigment “myoglobin” which is expressed in tunas in quantities far higher than most other fish species. When the fish is cut up and the oxygen comes into contact and absorbed into the myoglobin in the exposed tuna meat surface, the attractive bright red or pink pigment develops in tuna meat. As the storage of tuna meat continues in the display case, and as a result of oxidation due to the more exposure to oxygen, the red color of tuna meat darkens and gradually changes into brown color due to the brown pigment “metmyoglobin” indicating – to consumers- less freshness of displayed tunas. The bluefin tuna has been named in Spanish after its red meat as “atún rojo”.
The meaty flavor of tunas comes from the mass of muscles that tunas develops during its constant swimming trying to get water high in oxygen, which is necessary for tuna.
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Credit: Juan Suarez Sanchez (Mexico)
Esta foto muestra el cultivo de trucha arcoíris (Oncorhynchus mykiss) en jaulas flotantes de 300 m3 de capacidad, en la presa Apizaquito, Tlaxcala, México. Las jaulas son sembradas a razón de 16.7 organismos m3, con alevines de trucha de 5 gramos y 3 centímetros de peso y longitud promedio inicial, respectivamente. Uso de alimento comercial (45% de proteína y 16% grasa) a razón del 5% de su peso corporal por día. Los parámetros clave de calidad de agua fueron adecuados, con temperatura de 16 a 19 °C, pH 7.4 a 8.4, OD 6 a 7 ppm, transparencia 42 a 52 cm. Con relación a la economía de tal proyecto, el rendimiento fue de 2.48 Kg/jaula (USD 1800 de ganancia neta por jaula) por 6 mese de periodo de crecimiento.
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Credit: Allan Katola (Malawi)
The photo shows the constructing a crib for manure in tilapia pond in Thyolo district Malawi. This system is commonly used in small scale fish farms where farmers rely on animal manure which have little nutritive content. In order to avoid the silting up the pond by the large quantities of animal manure, a crib is constructed and the manure is applied so that only the nutrients dissolve into the water keeping the undissolved bulk of the manure within the crib.
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Credit: Allan Katola (Malawi)
The photo shows Oreochromis karongae catch from Lake Malawi. The local name of this tilapia species is “Chambo” and is sold per piece or per kilo. The consumer preference to this species varies.
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Credit: Gabriel de Labra (Spain)
Around 35% of the artisanal fishermen in Sao Tomé fish in bigger wood canoes (as shown in the photos) with crews of 10-20 people and only around 5% uses fibreglass boats. Both of them uses outboard motors and are mostly purse seiners, catching mainly small pelagics.
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Credit: Gabriel de Labra (Spain)
There are some projects funded by international donors trying to introduce a prototype fishing boats specially designed for Sao Tomé and Prince waters, which are more stable and efficient. It is called “Prao” and is made of laminated wood. The boats are shown in the photos.
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Credit: Gabriel de Labra (Spain)
More than half of the artisanal fishermen of São Tomé and Prince uses small dugouts without motor and fish using hand line and target mostly demersal fish (groupers) or big pelagics (small tuna, merlin fish, sharks…).
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Credit: Juan Suarez Sanchez (Mexico)
This photo shows the cultivation of the Rainbow Trout (Oncorhynchus mykiss) in 300 m3 floating cages, in the dam of Apizaquito, Tlaxcala, Mexico. The cages are stocked at the rate of 16.7 organism m3, with trout fingerlings of 5 grams and 3 centimeters of starting average weight and length, respectively. Commercial feed of 45% protein and 16% fat have been used at a daily rate of 5% of fish body weight. The key water quality parameters were adequate whereas temperature ranged from 16 to 19 °C, pH from 7.4 to 8.4, dissolved oxygen from 6 to 7 ppm, transparency from 42 to 52 cm. In regard to the production economics of such project, the net profit was USD 1800/cage per the 6-month growing period whereas the biomass of harvested fish was 2.48 kg/m3.
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