Today, there are about a dozen abalone farms along the coastline between Port Nolloth and East London. One of the first to be established was Jacobsbaai Sea Products in the West Coast hamlet of Jacobsbaai. In the 24 years since it started farming abalone, the farm has produced an ever-greater number of these delicacies, and now exports millions annually.
Jacobsbaai Sea Products started farming abalone in 1995. Before that, the operation raised oysters and trout.
General manager Jonathan Venter, a zoologist by training, has been working on the farm since 2003. In that time, the operation has virtually doubled in size, and is currently being expanded by a further 75% in a bid to meet market demand.
IDEAL FARMING CONDITIONS
In the early days of commercial abalone production, farmers were highly secretive. Today, however, the industry is stable, and they are willing to share information. Industry players also meet formally on a regular basis to discuss matters of common interest, including problems with regulation, permits and compliance.
Venter explains that the West Coast’s water quality is good and the temperature is stable. “The South African abalone species doesn’t like water that’s too warm, so they don’t occur naturally far up the East Coast.”
Abalone generally tolerate sea temperatures up to about 25°C. When the water is too warm, there is a risk of mortalities, and when the water is too cold, their growth is too slow as they are cold-blooded.
“Here, the coldest ocean temperatures occur in winter, and it can go down to 10°C, but summer can be cold too, at about 12ËšC. When there’s no wind in summer, the sea temperature can be 17°C in the mornings and sometimes touching the low twenties in the afternoon,” he says.
The farm uses heaters only in the nursery for settlement, and to keep the brood stock at optimal comfort for high egg quality.
Jacobsbaai Sea Products does not try to mimic the ocean conditions, but provides hard surfaces for the abalone to adhere to, along with cover and as much fresh ocean water as possible.
Diese Geschichte stammt aus der April 19, 2019-Ausgabe von Farmer's Weekly.
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Diese Geschichte stammt aus der April 19, 2019-Ausgabe von Farmer's Weekly.
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