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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 Bleeding / chilling stage Scale removal Deheading Evisceration Fillet Skinning Trimming
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
0
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Ch
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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
does not help tilapia farmer in Mexico today)
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
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
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
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
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
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
Market evolution in US
Ethnic buyers (Asians, Latino & African)
Live marketsUp-scale restaurantsCasual diningClub stores and hypermarketsLocal groceries
US Consumption of tilapia from domestic and imported sources
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250,0001
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Til
apia
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DomesticImports
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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Whole Frozen
Fillet Frozen
Fillet Fresh
19,480 mt fresh fillets, 36,160 mt frozen fillets, 57,2990 mt whole frozen (2004)
Value of Tilapia product forms imported to the U.S. 2002
Fillet Fresh
Fillet Frozen
Whole Frozen
$0
$20,000,000
$40,000,000
$60,000,000
$80,000,000
$100,000,000
$120,000,000
$140,000,000
$160,000,000
$180,000,000
$200,000,000
1993 1994 1995 1996 1997 1998 1999 2000 2001 2002
$ U
S Whole Frozen
Fillet Frozen
Fillet Fresh
Value of Tilapia product forms imported to the U.S.
$0
$50,000,000
$100,000,000
$150,000,000
$200,000,000
$250,000,000
$300,000,000
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$400,000,000
$450,000,00019
92
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est 2
005
$ U
S Whole Frozen
Fillet Frozen
Fillet Fresh
$174,215,165 (2002) $241,205,610 (2003) $297,413,000 (2004) $ 352,305,388 (est 2005)
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
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
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
0
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Fresh filletFrozen filletWholeLive
$/kg
Global aquaculture production of tilapia
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3,000,0001
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Year
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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
Tilapia Leather
Flowers made from Tilapia scales
Future global tilapia production
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Met
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2002
2003
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2006
2010