* Concept Heliciculture
* Product Features
* Raising Peruvian snails
* Analysis F.O.D.A
* Marketing and distribution
* Process for the sale of the product
* Sale Forms
* Alternative markets
1 .- Introduction
The snail that lives in the garden of his house or he has seen between plants in a public park called petitgri Helix aspersa, a variety of shellfish that is abundant in our country and that is the object of desire of the people living on the continent Europe. The Helix aspersa petitgri, better known as snail Peruvian meat has moved to Spanish, French and Italians for its pleasant taste, no fat, is high in protein, and its effects on the body are positive as it regenerates the tissues.
This snail is a hermaphrodite insufficient: it acts as male and female, but need another to mate, and not much shame in doing so, it uses any part of the farm and does it in different positions. It is prolific, methodical, and when choosing a home item as it moves only to eat, breed and lay eggs. Its activity is nocturnal.
Deposit of 80 to 120 eggs each, which occurs every four months. It breeds throughout the year, mainly in the coastal area of the country, especially in Lima by moisture.
So when you find a snail on the street do not step, sure there are those who are interested in breeding and export. It will be good for them, but more to Peru.
Worldwide, demand for snails increases year to year and are the European countries that provide greater opportunities for income, such as exemption of tariffs and licensing. In Peru, this activity becomes a new investment alternative for many Peruvians, and an opportunity to generate economic resources.
II. Heliciculture Concept
The snail is aimed at the production of land snails for human consumption. The common snail is a species that is present on five continents, demonstrating an extraordinary ability to adapt in almost all climates. Have been present throughout the history of humanity not only part of the food, but as important elements of religion, the arts, medicine and the traditions of different cultures throughout history.
With regard to their role in human consumption, is unclear who took part in the diet of prehistoric man. Large consumers of snails were the Greeks and Romans.
Overall, it is common for anyone consumption of snails in culinary practices. Outside perfectly identifiable from our early childhood, there is common knowledge that lets us know of their potential benefits as snacks, sauces and soups registered as “delicatessen.” However, the reality is quite different in Europe, where greater knowledge and cultural practice of hundreds of years has resulted in several cities offer real tasty main attraction having a number of well seasoned snails.
III. Product Features
Caracol is the common name of the gastropod molluscs provided with a spiral shell. Are highly valued by man, both for collectors and delicacies. Snails move like worms alternating contractions and stretches your body, with a proverbial slowness. Produce mucus to help in locomotion by reducing friction. This mucus contributes to thermal regulation, it also reduces the risk of the snail to the wounds, external aggression, notably bacteria and fungi, helping them to stay away from potentially dangerous insects like ants. The mucus also serves as the snail to get rid of certain substances such as heavy metals and enters into the composition of the deck. Have a helical globular shell and two pairs of retractile tentacles, a pair of eyes fitted and one touch. The shells of most land snails is wound nearly always clockwise, ie in the same direction as clockwise, although in some species the shell does the opposite, counterclockwise direction. Helix aspersa is one of several Similar species are known as snail, among which are:
* Helix aspersa. Common garden snail.
Helix aspersa * Max.
* Helix pomatia.
* Helix lucorum.
* Cepaea nemoralis.
* Achatina fulica. Giant African snail, was introduced as food in World War II. Today he is considered a pest for agriculture and has some harmful effects on human health.
* Iberus gualterianus and Iberus alonensis. Known as the cowhide common, are considered a delicacy in Valencia and in the regions of the Ebro (Catalu~na), reaching exorbitant prices in the markets.
The snail is part of Mediterranean cuisine, especially the Spanish and French, as one of the most exquisite delicacies. Also noteworthy is that these stoves outside of snail consumption is considered a strange culinary use, especially in American cuisine and is compared to eating a slug, since the shell is just that, only has a shell of its own. Usually cooked to a boil and serve with different sauces, flavored with mint. Snails are eaten in different parts of the world. Although escargot is the French word for “snail,” escargot on an English menu is generally reserved for snails prepared with traditional French recipes (served in its shell and seasoned with garlic butter and parsley).In Europe several species are consumed:
Helix pomatia, the edible snail, prepared in its shell with butter and parsley.
Typical size: 40 to 55 mm for an adult weight of 25 to 45 g.
Is typically found: in Burgundy.
Helix aspersa aspersa: also known as the European brown snail, is cooked in many ways, according to local traditions.
Typical size: 28 to 35 mm for an adult weight of 7 to 15 g.
Is typically found: Mediterranean countries (Europe and North Africa) and the French Atlantic coast.
Helix aspersa maximum.
Typical size: 40 to 45 mm for an average weight of 20 to 30 g.
Is typically found: in North Africa.
Achatina fulica, a giant African snail, is sliced and canned and passed for some consumers as escargot.
Iberus gualterianus: The cowhide apreciadisima in Valencia and southern Catalonia, are used especially for making paella.
The species selected for their adaptability to captive breeding, hardiness, early maturity, growth and meat quality, is “Helix aspersa” common garden snail or petit-gris. A native of the Mediterranean and Atlantic regions of Europe, was introduced by the Italian and Spanish and is currently distributed in humid for much of our country.
Snail farming, like any other agricultural production requires the fulfillment of the animal life cycles, these molluscs are hermaphrodites incomplete (needs another individual to fertilize), and after mating begins egg laying (50 to 100). At birth remain 5 to 10 days underground, feeding on the remains of its own shell, and then emerge to begin their growth stage that comprises of 3 to 5 months. When they reach sexual maturity at 6 months, are able to reproduce and thus restarting the cycle again.
The organization of a system of farming is quite similar to a livestock farm. While there are detailed criteria for site selection, usually must be taken into account the aspects related to the biological needs of the snail: calcareous soil, 80-90% relative humidity, optimum temperature between 16 and 24 ^0 C, controlled light, etc. These factors, coupled with the availability of physical space and economic opportunities that each has, will influence the choice of the farming.
Helix aspersa “or
“Brown garden snail”
IV. Peruvian Breeding snails
The species that used for breeding in Peru is the Helix aspersa. by having good adaptation to the breeding and suitable from the point of view of production, commercial and gastronomic to be exploited industrially, being the most exploited variety of Helix aspersa Medium (10g) for good prolificacy (80-140 eggs per clutch) hardy, easy acclimation submitted to any form.
In terms of geographical location, the development of the activity requires favorable weather conditions where the temperatures hover between 15 ^0 and 25 ^0 C with relative humidity between 75% and 95%, and a regular photo export 12 hours, where they have established the necessary contacts with farmers have shown great interest in this new activity.
Tray for rearing and
Clean the snails.
V. F.O.D.A Analysis
VI. Marketing and distribution:
There are several ways to market the snail:
Live or fresh, locally (for collectors or breeders) or imported, are sold at retail, wholesale and processing industry for further processing.
Prepared fresh in the shell, locally or imported, which are washed and sanitized to be prepared and cooked locally with a special seasoning (usually with butter, garlic and parsley) and sold at wholesale and retail.
Frozen meat, usually used for further processing in downstream industries.
Prepared frozen shelled, prepared by processing industries as cool as using fresh or frozen snails in their shells to be sold in the wholesale and retail.
Canned meat, locally produced or imported sold wholesale or retail level.
Empty shells that are filled with meat processing industries, restaurants or final consumers.
VII. Process for the sale of the product
* Contact with the client.
* Send sample.
* Receipt of the request with the conditions of sale.
* Opening of letter of credit by the importer.
* Collection of the snail.
* Transfer of the snail and packaging materials for the processing plant.
* Processing (washing and disinfection, precooked, frozen and heavy).
* Vacuum packaging in bags of 5 kilos and packing in cardboard boxes.
* Customs Brokerage.
* Inspection of the product.
* Transfer the finished product to port.
* Shipping and forwarding documents to the correspondent bank.
* Collection Account within the period specified in the letter of credit.
Snails bagged for sale to third
VIII. Listing Forms
There are basically three ways to channel the sale of production to overseas. They are:
* The helicicultor establishes the agreement with the importer, through a pre-established partnership agreement (joint venture) where some produce and other purchase, having secured the sale.
* Where helicicultor channels the sale of their products through a marketing agency getting the best price worldwide.
* Where helicicultor by the volume of production (over 10 tons) with its own market research, you want to effect a sale. Foreign sales can be made by various marketing channels. They are:
* BODY OF MARKETING
* DIRECT BUYER (joint venture).
Obviously at the retail level, the selling price per kilo of snails is more in relation to the wholesaler and importer, but also lower the volume of purchase.
IX. Alternative markets
The lack of snail in European countries, is due to the increasingly abusive use of herbicides, pesticides and plant protection products which are esquilmando Europe.
Although so far there are no statistics on domestic market, we know that Spain imports snails countries like Algeria, Portugal and Bulgaria. Morocco has banned the entry of snails to Spain. Argentina and our country, however, can easily export to Spain.
In Spain, all snails are traded and helicicola production, except the Burgundy snail, native to alpine climate countries, and whose reproduction is problematic. Other areas of this country, such as Catalonia, market and produce other species of snail, which is larger and exported with ease.
The common snail is the one that attracts the attention of consumers, and following the one with more production. Marketing in Spain comes in many forms and is usually sold live or frozen.
In France, the world’s biggest market, demand exceeds 50,000 tonnes, representing 1Kg/Hab/A~no consumption. French production is insufficient to satisfy the domestic market and must rely on imports, mainly from North Africa.
Italy, with an average annual consumption of 12,000 tons., Supplying over 50% of its domestic demand with imported product.
Spain overseas purchase 4,000 tons. of snails per year, mostly of the genera Helix and Achatina Otala.
Yugoslavia and Turkey stand out as producers and exporters. Frozen snail meat market and spent shells to the feed industry and other products for its high calcium content.
X. Product packaging options
The snail cream is shaping up to be a product of tremendous growth in the international market thanks to the regenerative properties has, until recently unknown. Emphasize its use for the treatment of acne, wrinkles and scars and for skin rejuvenation. Marketing use and has spread worldwide and thousands of people use with positive results and is now recommended by many experts in skin care.
During the first eight months of 2006, Peru started exports of snail cream worth U.S. $ 29.6 mil. U.S. was the main target to acquire 87% of Peruvian exports, followed by Puerto Rico (10%).
These shipments were made mostly by Laboratorios Portugal, who participated in the 54% of exports, followed by investments I Be (21%) and Blue Iguana (10%).
Recently, the company has invested in agribusiness Floris experimental design of a project that will allow them to measure the quality of the snail and thus support small snail-oriented businesses in order to raise their quality standards.
“Heliciculture. Modern breeding of snails.” Rafael Cuellar Cuellar, Oxford University Press.
Adam Eco Valdivieso Trillo “An Excellent Export Product: Frozen Land Snails to France (Part II)” In Business News, First Fortnight, Number 56, February 2004. p.XII-1.