Post by Ismail AbdulAzeez on Feb 26, 2011 23:07:01 GMT 1
Heliciculture is the process of farming or raising snails. Snail farming on a large-scale basis requires a considerable investment in time, equipment, and resources. Prospective snail farmers should carefully consider these factors, especially if their goal is to supply large quantities to commercial businesses. Anyone who wishes to raise snails should expect to experiment until he finds what works best in his specific situation. Expect a few problems.
Roasted snail shells have been found in archaeological excavations, an indication that snails have been eaten since prehistoric times. In ancient Rome, snails were fattened up in "cochlear" gardens before they were eaten. "A Virginia Farmer" (1) described keeping snails in a cool, moist and shady environment, supplying artificial dew if necessary, containing them on an "island" surrounded by water to prevent escape, supplying vegetation as feed, and fattening them on corn meal. Pliny described the snail garden of Fulvius Hirpinus 2,000 years ago as having separate sections for different species of snails. Hirpinus allegedly fed his snails on meal and wine. (2) [But note, stale beer placed in a shallow dish is a way of killing them. Snails are attracted to the yeast in beer and will crawl into the dish and drown.] The Romans selected the best snails for breeding. "Wall fish" were often eaten in Britain, but were never as popular as on the continent. There, people often ate snails during Lent, and in a few places, they consumed large quantities of snails at Mardi Gras or Carnival, as a foretaste of Lent.
According to some sources, the French imported brown garden snails to California in the 1850's, raising them as the delicacy escargot. Other sources claim that Italian immigrants were the first to bring the snail to the U.S..
U.S. imports of snails were worth more than $4.5 million in 1995 and came from 24 countries. This includes preserved or prepared snails and snails that are live, fresh, chilled, or frozen. Major exporters to the U.S. are France, Indonesia, Greece and China. The U.S. exported live, fresh, chilled, or frozen snails worth $55,000 to 13 countries; most were shipped to Japan, the Netherlands, and the United Kingdom. [See U.S. Imports and Exports. Source: U.S. Department of Commerce. Individual statistics are not available for U.S. exports of prepared or processed snails.
This publication provides a general overview of farming edible terrestrial snails. The authors have used many sources believed to be reliable. Information supplied by some farmers or researchers may conflict with information supplied by others. The information applies to several different species of snails, and not all of it necessarily applies to one particular species.
Learm more about snail farming in Nigeria @ www.thethyconsulting.com/thebeautyofsnailfarming.htm
Roasted snail shells have been found in archaeological excavations, an indication that snails have been eaten since prehistoric times. In ancient Rome, snails were fattened up in "cochlear" gardens before they were eaten. "A Virginia Farmer" (1) described keeping snails in a cool, moist and shady environment, supplying artificial dew if necessary, containing them on an "island" surrounded by water to prevent escape, supplying vegetation as feed, and fattening them on corn meal. Pliny described the snail garden of Fulvius Hirpinus 2,000 years ago as having separate sections for different species of snails. Hirpinus allegedly fed his snails on meal and wine. (2) [But note, stale beer placed in a shallow dish is a way of killing them. Snails are attracted to the yeast in beer and will crawl into the dish and drown.] The Romans selected the best snails for breeding. "Wall fish" were often eaten in Britain, but were never as popular as on the continent. There, people often ate snails during Lent, and in a few places, they consumed large quantities of snails at Mardi Gras or Carnival, as a foretaste of Lent.
According to some sources, the French imported brown garden snails to California in the 1850's, raising them as the delicacy escargot. Other sources claim that Italian immigrants were the first to bring the snail to the U.S..
U.S. imports of snails were worth more than $4.5 million in 1995 and came from 24 countries. This includes preserved or prepared snails and snails that are live, fresh, chilled, or frozen. Major exporters to the U.S. are France, Indonesia, Greece and China. The U.S. exported live, fresh, chilled, or frozen snails worth $55,000 to 13 countries; most were shipped to Japan, the Netherlands, and the United Kingdom. [See U.S. Imports and Exports. Source: U.S. Department of Commerce. Individual statistics are not available for U.S. exports of prepared or processed snails.
This publication provides a general overview of farming edible terrestrial snails. The authors have used many sources believed to be reliable. Information supplied by some farmers or researchers may conflict with information supplied by others. The information applies to several different species of snails, and not all of it necessarily applies to one particular species.
Learm more about snail farming in Nigeria @ www.thethyconsulting.com/thebeautyofsnailfarming.htm