Tag Archives: health
A 2014 report on aquaculture in Egypt presents some interesting information:
- Despite the pressure on water, Egypt has the largest aquaculture industry in Africa with a market value of over $1.3 billion.
- The industry now provides 65% of the country’s fish needs, with virtually all the output coming from small and medium-scale privately owned farms.
- The main farmed fish is Nile tilapia and Egypt is the world’s second largest producer of farmed tilapia after China. Grey mullet and carp are also farmed, sometimes in mixed ponds with tilapia.
- From small levels of production in the early 1990s fish farming has expanded rapidly while capture fishing has remained fairly constant, even declining somewhat after peaking at the beginning of the 21st century.
- Aquaculture is also important in providing employment to an estimated 100,000 people of whom 50% are youth.
- With the exception of Fayoum, aquaculture takes place in the Nile Delta region and mainly around the Northern Lakes area.
Citation: Mur, R. 2014. Development of the aquaculture value chain in Egypt: Report of the National Innovation Platform Workshop, Cairo, 19-20 February 2014. Cairo: WorldFish.
An Industry Assessment of Tilapia Farming in Egypt
Dr. Adel A. Shaheen, B.V.Sc., M.V.Sc., Ph.D.
Professor of fish diseases & management Head Department of fish diseases & management
Faculty of Veterinary Medicine Benha University Moshtohor – Toukh – Egypt
2.5. Status of fish production in Egypt
Capture fisheries in Egypt are in decline due to; overfishing, pollution, illegal, unreported and Unregulated fishing (IUU), relaxation in the implementation of laws and regulations, lack of interest in clearing Straits and waterways, poor sustainable management of fisheries and aquaculture, illegal fishing operations of fry. In addition to the building of Aswan High Dam (that reduced the annual flood cycle of the Nile), the application of partial pond flushing, aeration and sex reversal are the major steps that contributed to the expansion,
intensification and growth of total tilapia production in ponds in Egypt.
The General Authority for Fish Resources Development (GAFRD) planned two-sided strategy aims to increase the productivity of freshwater aquaculture operations, while encouraging investment in marine aquaculture.
A cooperation agreement between Egypt’s General Authority for Fish Resources Development (GAFRD) and Vietnam’s Ministry of Agriculture and Rural Development (MARD) inked in May sets a framework for joint fisheries development. The protocol encourages researchers, trainers and quality control technicians in the two countries to share data, and calls for exchange visits of fisheries and aquaculture officials
ATLANTA, Jan. 7, 2013 — Tropical Smoothie Cafe, already known for its healthy food with a tropical twist at 337 locations worldwide, announced today the introduction of Fish and Chicken Tacos to its menu.
Capitalizing on the current taco trend and satisfying consumer demand for great tasting, healthier food choices with its “Eat Better, Feel Better” mantra, Tropical Smoothie Cafe’s flavorful new menu items are made with high-quality, nutritious ingredients and will be available at all locations starting Jan. 7, 2013. Along with the new tacos, Tropical Smoothie Cafe will be introducing a new Passion Fruit smoothie and offering guests a value combo deal during a three-month promotional period. The limited time offer ends March 31, 2013.
Unlike offerings at many quick-serve and fast-casual food restaurants, Tropical Smoothie Cafe’s fish and chicken tacos feature your choice of tender, flaky grilled tilapia or grilled chicken, not your typical fried, greasy fish filet or fried chicken options. The proteins are topped with a signature Caribbean salsa made up mango, pineapple, jicama, red peppers, jalapeno and cilantro, tucked into toasted flour tortillas with chili lime cilantro spread and fresh romaine lettuce. The chili lime cilantro spread creates a balance of sweet heat and a slice of fresh lime adds a burst of citrus flavor to the end of every bite.
“Tropical Smoothie Cafe is more than just smoothies – we’ve carefully developed a complete range of healthy food options with a variety of tastes and fresh ingredients,” said Mike Rotondo, CEO of Tropical Smoothie Cafe. “Our new Fish and Chicken Tacos tie in nicely with our already healthy halo, and based on the tests we’ve done in select markets, we know these tacos are going to be a real game-changer. This is just a taste of what’s to come for us.”
During the limited time offer, consumers can take advantage of the tacos with a special mix and match offer of two tacos – fish or chicken – for $4.99. In addition, Tropical Smoothie Cafe has created a special Taco Tuesday’s event through the end of March where customers can pick two tacos, a side and a soda for $5.99. Both promotions are available at participating locations.
As Tropical Smoothie Cafe continues to expand its healthy menu options, it furthers its standing as the best place in the neighborhood for great food and smoothies. In addition to tacos, Tropical Smoothie Cafe offers a variety of specialty wraps, sandwiches, grilled flatbreads and salads, along with its high-quality real-fruit smoothies.
About Tropical Smoothie Cafe Established in 1997, Tropical Smoothie Cafe has taken the smoothie concept to the next level by offering diners a healthy alternative to typical fast food. The concept, which introduced food in 1999, provides consumers with a variety of high-quality real-fruit smoothies, specialty wraps, sandwiches, grilled flatbreads and salads. The company also caters. Tropical Smoothie Cafe includes menu options for breakfast, lunch and dinner. For several consecutive years, Tropical Smoothie Cafe has been included in Entrepreneur magazine’s “Franchise 500” list as well as ranked in the publication’s “America’s Top Global” franchise category. Tropical Smoothie Cafe has 337 locations open in the United States, with an additional 31 currently in development. For more information, including franchising opportunities, visit www.tropicalsmoothiecafe.com.
SOURCE Tropical Smoothie Cafe
The Best Aquaculture Practices (BAP) program welcomes Aquafinca Saint Peter Fish SA as its first certified tilapia processing plant in Honduras.
Aquafinca Saint Peter Fish SA — which is located at San Francisco de Yojoa, Cortes, Honduras — is owned by the Regal Springs Tilapia Group. This is also the first Regal Springs’ facility to receive BAP certification. The Honduras operation includes a hatchery, growout farms, a processing plant and a fishmeal and biodiesel plant.
Built in 2003, the processing plant has an annual capacity of 30,000 metric tons whole weight equivalent. All fish are transported live from the farm to the processing plant. The farms are located near the processing plant (about 45 minutes away). There are two growout farms; both are floating-cage systems.
Aquafinca Saint Peter Fish produces fresh and frozen tilapia fillets, loins, portions and whole fish. It also uses all by-products generated in the processing plant to produce fishmeal, fish oil, biodiesel, skins and scales; 100 percent of the fish is utilized.
“We consider ourselves a socially and environmentally responsible group,” said Orlando Delgado, manager of Aquafinca Saint Peter Fish. “Our BAP certification is one more way of showing what we do for our communities and our environment.”
The U.S. market is the primary destination of the operation’s tilapia.
About BAP Best Aquaculture Practices is an international certification program based on achievable, science-based and continuously improved performance standards for the entire aquaculture supply chain — farms, hatcheries, processing plants and feed mills — that assure healthful foods produced through environmentally and socially responsible means. BAP certification is based on independent audits that evaluate compliance with the BAP standards developed by the Global Aquaculture Alliance. For more information on BAP, visit www.gaalliance.org/bap.
Tilapia are hardy, fast growing, warm-water fish that are a popular choice for aquaculture. Tilapia are members of the Cichlid family that are native to freshwater in Africa and the Middle East. Tilapia production is booming worldwide, having increased from 1.6 metric tons in 1999 to 3.5 metric tons in 2008. China, Bangladesh, Indonesia, the Philippines, and Thailand are the top five global producers of tilapia.
A decade ago, tilapia were relatively unknown in the United States, but they are gaining in popularity. Originally targeted for Asian and African ethnic populations, tilapia are now widely available to the general public in fish markets and supermarkets.
Tilapia is sold live, fresh, and frozen and in different product forms (whole, gutted, and fillets). Most tilapia consumed in in the U.S. is frozen product that comes from China and Taiwan. Central and South America are the prime source of imported fresh tilapia. Tilapia farming in the United States provides less than 10% of tilapia consumed domestically. In 2010 Americans ate 475 million pounds of tilapia, which ranks it as the number one consumed farmed fish in the U.S.
Because of their mild flavored, white-fleshed fillets, tilapia makes an ideal ingredient for many recipes. Tilapia are a good source of protein and a 3.5 oz. serving contains 28 grams of proteins. Tilapia is low in saturated fat, calories, carbohydrates and sodium. Tilapia also contains good amounts of other beneficial nutrients, including selenium, vitamin B12, niacin, phosphorous, and potassium.
Mercury is a toxic compound that is often concentrated in fish that are predators at the top of the food chain. Tilapia are oomnivorous and can eat many foods, including plants, animals, and algae. Due to their feeding habits, fast growth, and short lifespan, they contain very little mercury.
There is some concern about the cholesterol levels in tilapia. A 3.5 oz. serving of tilapia contains 57 mg of cholesterol, which is 19% of the daily recommended amount. Cholesterol is a naturally occurring steroid that is essential for maintaining body health. However, high levels of cholesterol, particularly “bad” cholesterol (low-density lipoprotein, or LDL), can contribute to heart disease.
Many cold-water fish, such as salmon, trout, herring, and mackerel, contain high levels of omega-3 fatty acids. High levels of omega-3s contribute to healthy heart maintenance and can help reduce cholesterol and blood pressure.
A study released by the Wake Forest University School of Medicine in 2008, found that farm-raised tilapia contain low levels of beneficial omega-3s (less than half a gram per 3.5 oz. of fish, similar to flounder and swordfish), but relatively high levels of omega-6s. The researchers indicated that this combination of fatty acids could cause a detrimental inflammation response in individuals with heart disease, arthritis, asthma and other allergic and auto-immune diseases.
In response to this study, an open letter from 16 science and health experts from around the world confirmed that tilapia can indeed be considered part of a healthy diet. They emphasized that tilapia are relatively low in total and saturated fats and high in protein and essential trace nutrients. Tilapia provide more omega-3s than other meat alternatives like hamburger, steak, chicken, pork or turkey.
The American Heart Association recommends eating fish (particularly fatty fish) at least two times (two servings) a week. You can meet this requirement either by eating tilapia more often or in combination with other fatty fish, such as salmon and tuna. Given its nutritional benefits, tilapia is a good food choice for those interested in healthy eating.
- Popular Fish, Tilapia, Contains Potentially Dangerous Fatty Acid Combination
- Tilapia’s worse than bacon? Oh, please.
- An Open Letter regarding recent reports that low-fat fish like tilapia are unhealthy. (July 16, 2008)