Tilapia Aquaculture – an Overview:

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Tilapia Aquaculture – An Overview: Harvest, Processing, Marketing in US and Mexico Kevin Fitzsimmons University of Arizona, Professor World Aquaculture Society, Immediate Past-President American Tilapia Association, Sec./Tres. Pablo Gonzalez Alanis Universidad Autonoma de Tamaulipas, Professor World Aquaculture Society, Student Liaison Program Coordinator, Aquaculture TIES Hermosillo, Sonora, Mexico 1ero Dec, 2005

Transcript of Tilapia Aquaculture – an Overview:

Page 1: Tilapia Aquaculture – an Overview:

Tilapia Aquaculture – An Overview: Harvest, Processing, Marketing in US and Mexico

Kevin Fitzsimmons University of Arizona, Professor

World Aquaculture Society, Immediate Past-PresidentAmerican Tilapia Association, Sec./Tres.

Pablo Gonzalez AlanisUniversidad Autonoma de Tamaulipas, Professor

World Aquaculture Society, Student LiaisonProgram Coordinator, Aquaculture TIES

Hermosillo, Sonora, Mexico1ero Dec, 2005

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Tilapia aquacultureSecond most important farmed fish after the

carpsMost widely grown of any farmed fish In 2003 became the eighth most popular

seafood in the US In 2004 moved up to sixth most popular

seafood in the US

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Pre-processing stepsHatchery and GrowoutCheck for off-flavorHarvest techniquesDepurationTransport to processor

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Quality Control begins on the FarmFarmer must remember that many actions

during growout can affect final product quality and marketing

For example: some markets will not accept any hormone used on fish.

So sex-reversed fish may not be sold to these customers

“Organic” markets have whole set of requirements

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Important on-farm management issues affecting markets

Sex-reversal (yes or no)Feed supply (lowest cost, highest quality,

organic) Algae control to avoid off-flavor In salt water, control parasites that might scar

skin or impact filletBird control (environmental issue, loss of

stocks, vector for parasites and disease)

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Decisions before harvest

Who will buy the fish? Who will harvest the fish? Is flavor of fish acceptable? Testing by cooking fillet in paper bag in microwave

oven. Trained taster needed. Will depuration be needed? (at farm or processing

plant) How many days and who will test? Fish should be transported live to processing site!

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Transport to processing plant

Best to transport live

May want to add salt to reduce stress and maintain quality

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Processing steps Processing line Bleeding / chilling stage Scale removal Deheading Evisceration Fillet Skinning Trimming

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Processing steps Processing line Hand cutting, machine cutting,

or mix Most plants use a mixture of

machine and hand Need to make these basic

decisions before starting plant.

Decide when and how to kill fish. (Chill, electric shock, bleeding or cutting head)

Before or after bleeding. Bleed better before chilling. Stay more fresh with faster

chilling Some prefer to kill before

bleeding

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Processing steps

Scale removal Most processors use

rotating drum de-scalers

Deheading Most use food grade band

saw Some still cut by hand Handlers should use chain

mail gloves

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Evisceration, by hand or vacuum

Hand evisceration – less investment, no equipment to malfunction or maintain

Vacuum – less labor, waste is concentrated in collection tank, less mess on line

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Removal of skin, by hand or machine

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Skinners Most plants

use automated skinning

Most markets are requiring deep skinning, leaving more flesh on the skin

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Removal of pin bones and trimming

Fillets have small bones that must be removed for international markets

Buyers are requesting better trim of margins of fillets for more consistent appearance

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Treatments, value-addition and packaging Ozonated water baths Carbon dioxide and Liquid Smoke Freezing Packaging Multi-function machines By-products

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Processing - bacterial testing

Samples should be checked for bacterial contamination

Follow HACCP procedures and EU guidelines

Many plants are using ozone dips to reduce surface bacteria

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Processing - fillet line

Blow drying fillets

Application of either:“liquid smoke” or some other kind of preservative.

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Carbon monoxide(also called

liquid smoke) CO infuses into fillet

and reacts with myoglobin

Fillet maintains fresh appearance for longer period

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Carbon monoxide Most plants in China

appear to use carbon monoxide

Some gas in chambers others infuse in bags before freezing

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Individual bags for frozen fillets

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Vacuum sealing

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Many forms of packaging

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IQF Fillets in re-sealable

packages

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New product forms

Smoked tilapia

Sashimi grade tilapia

Hickory Smoked

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Review-Rapid advances in processing and quality assurance steps

Depuration stage Bleeding step Deep skinning Additional trimming Ozone dips Improved packaging Value added product forms Faster delivery

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Mexico - 100,000 - 110,000 mtTilapia-shrimp farm in Sonora

Pond Tilapia farm in Tamaulipas

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World Tilapia Production of 2,002,087 mt in 2004

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Mexican Consumption of Tilapia

110,000,000 kg ≈ one kg/per capita/year US consumption ≈ 0.3 kg/capita/year Most Mexican consumption is domestic,

few imports from China

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Tilapia production in Mexico

Production in most states of Mexico Most production in southern states Veracruz has greatest production Intensive in north, lake ranching in south Repopulation of reservoirs Problem with FAO definition of

aquaculture Tilapia-shrimp polyculture in seawater

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Markets in Mexico

Strong domestic markets; on ice, fillets in grocery stores

All domestic consumption – Exports are minimal.

Raceway system

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Live markets in Mexico

Live markets (≈ 30 pesos/kg) Established live markets in Guadalajara and

Mexico City Need to develop live markets in other cities

(Asians are first customers) May need to provide live tanks to retailers

(allows you to exclude competitors)

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Fresh product markets in Mexico

Regional and local markets (15-20 pesos/kg) Wide recognition across Mexico 110,000 MT annual consumption Virtually zero exports, this is a prime

opportunity

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Frozen product markets in Mexico

Strong markets (10-15 pesos/kg) Established channels for processing and

distribution Problem with frozen imports from China Should be a temporary problem as costs rise

in China and transportation costs increase (Of course future change in costs in China

does not help tilapia farmer in Mexico today)

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Global Tilapia Sales

For year 2000US $ 1,706,538,200

(FAO Fisheries Circular No. 886)

2005 sales >$ 3,000,000,0002010 sales >$ 5,000,000,000

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Top Ten Seafoods (U.S.)per capita (lbs)

2000 2001 2002 2003 2004 (est)Tuna 3.5 Shrimp 3.4 Shrimp 3.7Shrimp 4.0 Shrimp 4.2Shrimp 3.2 Tuna 2.9 Tuna 3.1Tuna 3.4 Tuna 3.4Pollock 1.6 Salmon 2.0 Salmon 2.0 Salmon 2.2 Salmon 2.2Salmon 1.5 Pollock 1.2 Pollock 1.1 Pollock 1.7 Pollock 1.7Catfish 1.1 Catfish 1.1 Catfish 1.1Catfish 1.1 Catfish 1.1Cod 0.8 Cod 0.6 Cod 0.7 Cod 0.6 Tilapia 0.7Clams 0.5 Clams 0.5 Crabs 0.6 Crabs 0.6 Cod 0.6Crabs 0.4 Crabs 0.4 Clams 0.5 Tilapia 0.54 Crabs 0.6Flatfish 0.4 Flatfish 0.4 Tilapia 0.4Clams 0.5 Clams 0.5Scallops 0.3 Tilapia 0.35 Flatfish 0.3 Scallops 0.3 Scallops 0.3Tilapia 0.28

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US Tilapia Aquaculture

9,200 mt per year (20,000,000 lbs) California is largest producer ID, NC, FL, TX, AZ, NY,PA, MA are also

significant producers Virtually all tilapia in US for live sales Asian groceries and restaurants are primary

market outlets

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Nutritional quality contributes to popularity

USDA has completed a complete highly technical nutritional analysis. Now is preparing nutritional report on tilapia for the general public

New USDA “Pyramid” guidelines further support frequent fish consumption

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Nutritional quality of tilapia contributes to popularity

Moderate in PUFA’s: 0.387 g/100g raw 0.600 g/100g cooked

Moderate omega 3 FA’s: 0.141 g/100g raw 0.220 g/100g cooked

Source – USDA- ARS Lab

Low in mercury: Tilapia = 0.01 ppm Shark = 0.99 ppm

Source FDAhttp://www.cfsan.fda.gov/~frf/sea-mehg.html

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US market development The LAND opens at

EPCOT in 1983 – features tilapia culture and on menu in the Good Turn Restaurant

Farms in ID, CA, FL & AZ begin sales to Asian stores and restaurants

Farms in Colombia, Costa Rica, Jamaica Taiwan, and Indonesia begin imports

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Market evolution in US

Ethnic buyers (Asians, Latino & African)

Live marketsUp-scale restaurantsCasual diningClub stores and hypermarketsLocal groceries

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US Consumption of tilapia from domestic and imported sources

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US Tilapia consumption412,148,000 lbs (187,000 mt) of live weight-2003504,716,000 lbs (229,000 mt) of live weight-2004

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Tilapia product forms imported to the U.S.

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19,480 mt fresh fillets, 36,160 mt frozen fillets, 57,2990 mt whole frozen (2004)

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Value of Tilapia product forms imported to the U.S. 2002

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$174,215,165 (2002) $241,205,610 (2003) $297,413,000 (2004) $ 352,305,388 (est 2005)

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Imports in 2004 were $297,413,261 US production of $40,000,000 at farm2004 Total US tilapia sales were over

$337,000,0002005 Sales estimate –

$176,152,694 (Jan-June imports) *2=$352,305,388 + $40,000,000 = $392,000,000

US Sales of tilapia

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Current US Market Trends

Increase in demand for all forms of tilapia

Demand increase will be greatest for fresh fillets

Demand increase will be smallest for live tilapia

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Tilapia the “Green” farmed fish

Herbivore / omnivore, low trophic level feeder Algae, bacteria, and detritus are important food

sources Prepared feeds are mostly grains and ag by-

products Can be reared in high densities, with low water

exchange Disease resistant and tolerant of poor water

quality. Anti-biotics and chemicals are rarely used.

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The “environmental” fish

Promoted by aid agencies and NGO’s Dr. M. Gupta wins World Food Prize for

promotion of tilapia aquaculture, June 10, 2005 Does not prey on other species Often used in integrated farming systems Frequently reared in reservoirs and irrigation

systems with effluents used for irrigation, reducing fertilizer applications

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Tilapia Market TrendsPrices have been constant or trending down for several

years, will not increase with inflation

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Global aquaculture production of tilapia

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Advertising at all levels

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Advertising

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Cooking contests and gastronomic festivals

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Tilapia by-productsLeather goods from skinsPharmaceuticals from skinsFormed fish productsFertilizerFish meal

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Tilapia Leather

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Flowers made from Tilapia scales

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Future global tilapia production

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