Production of triploid African catfish, Clarias gariepinus (Burchell), using chromosome manipulation techniques

An experiment was conducted to induce triploidy in African catfish, Clarias gariepinus, using heat shock and cold shock techniques. Cold shock at a temperature of 0± 1°C and 5±1°C for a duration of 15, 30, 45 and 60 min and heat shock at a temperature of 40±0.5°C and 41 ±OS C for a duration of 1, 2 and 3 min was given to induce triploidy 5 min after fertilization. Maximum percentage of triploids (91.4%) were obtained in the heat shock at a temperature of 40±0SC for a duration of 1 min whereas cold shock at 0± 1 C for a duration of 60 min yielded 90% of triploids. Chromosome analysis revealed that diploids have 54 chromosomes and triploids have 81 chromosomes. The erythrocyte measurements of the minor axis and major axis were 1.17 times larger in treated fish than in controls. The growth studies showed that the growth rate was not significantly affected in triploids.

Prices on Indian frozen shrimp in U.S. market: a note on seasonal variation

The supply and consumption of shrimp follow a more or less regular seasonal pattern. Like agricultural products, fishery products have also their period of heavy and less productions on which depend their price movements. The prices of shrimp in any particular market reflect this seasonal behaviour quite often.

The effect of various salinity levels and stocking density manipulation methods on the survival of milkfish fry (Chanos chanos Forsskal) during storage

Results of the study indicate that the survival rate and increase in body weight did not differ significantly at different salinity levels or at different stocking density manipulation methods. A significant interaction between salinity and stocking density manipulation could not be demonstrated statistically. There apparently is no need to reduce the salinity of the water used in storing milkfish Chanos chanos fry in order to attain higher survival as commonly believed. Sufficient food and maintenance of good water quality are more important than salinity for higher survival of fry during storage.

Product development: market depends on good processing

The article presents the harvesting techniques, and handling and processing of cultured carps. Carps are harvested similarly with all other species in tropical countries while temperate countries, winter season is much considered. Water quality is an important factor to be considered because it can affect the hygienic and organoleptic quality of fish. Carps were commonly sold live, filleted, cut into sticks, frozen, used as breaded sticks, canned, bottled, and smoked.

Value-added shrimp product is tops: market potential

The article discusses the potential for export of value-added shrimp products from developing countries. European Economic Community is considered to be one of the top consumers, while Thailand and India are two of the top producers.

Market opportunity identification for minor crops for food security through value chain studies

The brochure is to contribute to the overall goal of stimulating the adaptation of pro-poor agri-food systems innovations to improve food security and sustainable natural resource management among rural poor farmers. The paper seeks to identify and exploit opportunities for expanding market access for minor crops and NRM products. The minor crops studied included cow pea, sorghum, groundnut, sweet potato and yam.

Chemical, bacteriological and sensory examination of split, dried, smoked bream on the market in Zambia

A critical examination of the market quality of split, dried and smoked bream (Tilapia spp.) was chemically, bacteriologically and organoleptically conducted for the period of August 1968 to January 1969. The aim of this survey was to obtain basic information for the development of national quality standards for the commodity. Relationships of cooked meat score to pH, fish size, appearance and smell score, and water content wcre significantly correlated and responsive. Therefore, these parameters were proposed to be used as indices for the quality standards of the products.