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Report to the government of Seychelles on oyster culture feasibility










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    Report to the government of Israel on potential for oyster culture at elat on the Gulf of Aqaba 1972
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    The status of Fish Handling and Processing in Thailand is reviewed with emphasis on current and future trends in the catch, its utilization, handling at sea and during distribution and fish processing in general. The conditions of shrimp processing factories and laboratory research work which includes icing, fermented fish production, the utilization of trash fish and mechanized drying, are all discussed. Mention is also made of the different types of smoked fish and their special processing m ethods. Traditional processing methods are becoming less important and emphasis is being given to more sophisticated techniques to meet the increasing demand for western type convenience products, according to the findings in this report. An inspection and quality control scheme for frozen shrimp and squid is recommended. Assessment of quality of products by taste-panel techniques should be further developed and it is also recommended that priority be given to long-term programmes of research on fish icing, continuing the research performed previously in determining the time/temperature tolerance for good quality products. It is suggested that basic research be undertaken in the biochemistry and microbiology of both fish sauce and fermented fish production. Mechanical drying of fish is also assessed as is the investigation of methods of packaging in plastic film to reduce reabsorption of water. Furthermore, means to prevent mould growth in unprotected salted and dried fish are exam ined. The recommendations for improvements given in this report are intended to be incorporated into the work of the Thailand Fisheries Technology Laboratory over the next five years.
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    Culture of the Pacific oyster (Crassostrea gigas) in the Republic of Korea
    Regional Seafarming Development and Demonstration Project
    1989
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    Oyster is consumed worldwide. It is a delightful and nutritious food taken in a variety of forms: fresh, frozen, canned and dried as well as juice. By popularizing the hanging culture method since the early 1960s, the culture practices appropriate to a region have been gradually evolved and established. At present, most of the oyster production comes from long-line culture. In Korea, the Pacific Oyster (C. gigas Korean kang-gul (C. rivularis), Korean pawit-gul (C. nippona), spiny oyster (C. ec hinata) and the densely lamellated oyster (C. denselamellosa) are grown. Among these, the Pacific oyster is the main species for commercial farming. In 1986, the Korean oyster culture industry showed there were 10,736 hectares of licensed growing water and a production of 255,000 metric tons shell-on, or a per-hectare yield of about 23.75 metric tons. Oyster production was 25 to 30 percent of total mariculture output in the 1980s, compared to 50 to 60 percent in the 1960s. Most of the processe d Oysters and some of the fresh produce are exported to North America, Japan, Southeast Asia, Middle East and other countries. The purpose of this Manual is to extend the technology of oyster culture to farmers and extension workers. It covers the biology, theory and practice of oyster culture, and the findings from applied research and field studies. It also includes processing.

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