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
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Tilapia Aquaculture – An Overview: Harvest, Processing, Marketing in US and Mexico Kevin Fitzsimmons University of Arizona, Professor World Aquaculture.
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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-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
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
Pre-processing stepsHatchery and GrowoutCheck for off-flavorHarvest techniquesDepurationTransport to processor
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
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)
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!
Transport to processing plant
Best to transport live
May want to add salt to reduce stress and maintain quality
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
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
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
Removal of skin, by hand or machine
Skinners Most plants
use automated skinning
Most markets are requiring deep skinning, leaving more flesh on the skin
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
Treatments, value-addition and packaging Ozonated water baths Carbon dioxide and Liquid Smoke Freezing Packaging Multi-function machines By-products
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
Processing - fillet line
Blow drying fillets
Application of either:“liquid smoke” or some other kind of preservative.
Carbon monoxide(also called
liquid smoke) CO infuses into fillet
and reacts with myoglobin
Fillet maintains fresh appearance for longer period
Carbon monoxide Most plants in China
appear to use carbon monoxide
Some gas in chambers others infuse in bags before freezing
Individual bags for frozen fillets
Vacuum sealing
Many forms of packaging
IQF Fillets in re-sealable
packages
New product forms
Smoked tilapia
Sashimi grade tilapia
Hickory Smoked
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
Mexico - 100,000 - 110,000 mtTilapia-shrimp farm in Sonora
Pond Tilapia farm in Tamaulipas
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
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
Markets in Mexico
Strong domestic markets; on ice, fillets in grocery stores
All domestic consumption – Exports are minimal.
Raceway system
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)
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
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
Demand increase will be greatest for fresh fillets
Demand increase will be smallest for live tilapia
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.
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
Tilapia Market TrendsPrices have been constant or trending down for several
years, will not increase with inflation
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$/kg
Global aquaculture production of tilapia
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Aquaculture Fishery
Advertising at all levels
Advertising
Cooking contests and gastronomic festivals
Tilapia by-productsLeather goods from skinsPharmaceuticals from skinsFormed fish productsFertilizerFish meal