Snail Faming
Types of snail: There are many types of snail but not less than 14 of these are edible. The most popular and most lucrative to breed for consumption and commercial purposes are achachatina marginata, archatina archatina, helix pomatia and helix aspersa. The first two are usually very big, weigh between 150 and 200g, lay between 5 and 300 eggs per batch and 8 times each growing season, and measure 90-130cm in length. The last two species of snail are helical in nature, generally small, weigh 5-25g and lay 30-70 eggs per batch.
The type of snails you will breed will depend on your target market. Local market prefers the big snails (what we call “congo meat” in this part of the world) while the overseas importers from the Mediterranean and some European Union countries prefer the small helical ones, even though the larger ones are now being highly demanded because of their increasing acceptance and growing market opportunities.
Nutritive value
Snails are very nutritious. In terms of protein, snail meat compares favorably with beef but unlike beef it’s low in fat, cholesterol and sodium. It contains rich quantities of iron (305mg), energy (80.5Kcal), protein (12-16g), fat (0.05-0.08g), calcium (170mg), phosphorus etc. per 100g of meat. Because of these, snail meat finds great use in the treatment of such killer-diseases as stroke, high blood pressure, diabetes, anaemia, asthma, heart beat (palpitations), migraine etc.
Snails have a special substance called galacton (a kind of carbohydrate), which has great immunological value. Snail blood is rich in copper while its shell can be crushed and used to re-enforce cement for building. There is no known disease one can catch from eating cooked snails. This is a plus for snail meat and the breeders of snails.
Snail market potentials
Snail farming potentials for both the local and export markets are highly under-rated. Local snail meat is a toast in homes, restaurants, hotels, ‘bukatarias’, eateries and
The type of snails you will breed will depend on your target market. Local market prefers the big snails (what we call “congo meat” in this part of the world) while the overseas importers from the Mediterranean and some European Union countries prefer the small helical ones, even though the larger ones are now being highly demanded because of their increasing acceptance and growing market opportunities.
Nutritive value
Snails are very nutritious. In terms of protein, snail meat compares favorably with beef but unlike beef it’s low in fat, cholesterol and sodium. It contains rich quantities of iron (305mg), energy (80.5Kcal), protein (12-16g), fat (0.05-0.08g), calcium (170mg), phosphorus etc. per 100g of meat. Because of these, snail meat finds great use in the treatment of such killer-diseases as stroke, high blood pressure, diabetes, anaemia, asthma, heart beat (palpitations), migraine etc.
Snails have a special substance called galacton (a kind of carbohydrate), which has great immunological value. Snail blood is rich in copper while its shell can be crushed and used to re-enforce cement for building. There is no known disease one can catch from eating cooked snails. This is a plus for snail meat and the breeders of snails.
Snail market potentials
Snail farming potentials for both the local and export markets are highly under-rated. Local snail meat is a toast in homes, restaurants, hotels, ‘bukatarias’, eateries and