Freshwater scallop farming economic considerations
 

Freshwater scallop farming economic considerations


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Freshwater scallop farming economic considerations

As with any business, good recordkeeping is key to financial success. Growers should prepare a business plan and cash flow projections as a necessary part of growing the farm. It is especially important to keep detailed notes; this documentation of capital and labor costs, husbandry observations, growth and mortality, and any potential returns will be indispensable raw material for a well thought out business plan. An all-weather notebook and a pencil are some of your greatest and most valuable resources!

A natural complement to the business plan is the cash flow statement, which can be created for a month, a year, or several years at a time. The cash flow statement will give the you chance to document revenue and expenses, and all growers to make reasonable guesses as to how revenue and expenses will change in the future.

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Scallop products, bio toxins & public health

US consumers are generally accustomed to eating only the adductor muscle of the scallop (scallop ‘meat’), and this tissue usually accounts for about 15% of the total wet weight. Consumers elsewhere are more used to eating both the adductor muscle and the roe, or even the entire scallop. Greater utilization of the scallop helps to diversify products from scallops, and may bring greater return to the farmer. However, there are critical issues with respect to public health and seafood safety that cannot be ignored when considering these options.

Freshwater scallop farming economic considerations

Under no circumstances should scallop tissues other than the muscle be consumed, unless it has been part of an approved testing process overseen by appropriate authorities. Phyco toxins such as saxitoxin and domoic acid can build in scallop tissues to dangerous or deadly levels.

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Moreover, scallops can hold such toxins for weeks or months, and can be toxic even in the absence of a harmful algal bloom. Without testing, it is impossible to tell if scallop tissues are safe to eat. It is absolutely critical that producers intending to explore roe-on or whole scallop markets be in close contact with their state regulatory agency, and understands requirements and limits for such activity.

More Guidelines Visit: How To Raise Scallops

 

Resources:

- Food Print

- Noja Mobile

 

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