Crocodile Farming in Zimbabwe
Zimbabwe Development Trust in partnership with a consortium of investors yet to be named, plans to embark on a multi-million dollar crocodile farming project at Nuanetsi in Mwenezi District of Masvingo Province. The venture will target the lucrative European market.
Once at optimal production capacity, Nuanetsi will be flagged the biggest crocodile farm in the country with a production capacity of 600 000 crocodiles.
Presenting on: ‘The Freshwater aquaculture sector in Zimbabwe’ ,Aquaculture Zimbabwe programmes officer, Garikaimose Tongowona, highlighted at the recent Zimbabwe Agriculture workshop held in Harare that despite the present inconsistencies and unclear roadmap for the local fish industry, the prognosis for growth of the aquaculture sector, across species and systems appears very positive.
“Demand projections suggest greater output and value in most subsectors, warranting a firmer role gross domestic product (GDP)-wise,” Tongowona said, citing the Lake Harvest Aquaculture Farm, a multi-million investment farm for tilapia fish breams, established in 1997 on Lake Kariba. The farm has heavily penetrated the European market with a significant presence in the region and are currently doing close to 10 000 tonnes of fish a year and targeting 20 000 tonnes by 2013.
While crocodiles are generally synonymous with death in the jaws of a big reptile, commercial crocodile farming, from which is obtained the skin, meat and musk glands, is an extremely lucrative business with a lot of downstream business opportunities in the value addition chain.
Exotic and fashionable, crocodile leather is strong, supple, durable and is considered to be very valuable with common use in the form of handbags, wallets, boots and belts. Innovative fashion houses are exploring crocodile skin clothing collections with the help of improved tanning techniques.
Raised for leather, a crocodile is harvested between 2 to 3 years before it is skinned. By this time the belly exceeds 35cm.
Also a delicatessen, crocodile has become a very popular meat overseas and is part of a developing unique cuisine, especially in Australia. A succulent white meat with a delicious and unique flavor, crocodile meat has a wider range of products and cuts, crocodile is now available to suit all culinary needs.
It is low in fat and high in protein and is best cooked in the same manner as lean chicken and can be prepared into a variety of dishes using wet and dry cooking methods and is ideal in marinade or sauce. The meat is supplied trimmed of fat, vacuum packed on freezer trays and frozen.
The musk glands of some crocodile species are used in perfumes.
Once at optimal production capacity, Nuanetsi will be flagged the biggest crocodile farm in the country with a production capacity of 600 000 crocodiles.
Presenting on: ‘The Freshwater aquaculture sector in Zimbabwe’ ,Aquaculture Zimbabwe programmes officer, Garikaimose Tongowona, highlighted at the recent Zimbabwe Agriculture workshop held in Harare that despite the present inconsistencies and unclear roadmap for the local fish industry, the prognosis for growth of the aquaculture sector, across species and systems appears very positive.
“Demand projections suggest greater output and value in most subsectors, warranting a firmer role gross domestic product (GDP)-wise,” Tongowona said, citing the Lake Harvest Aquaculture Farm, a multi-million investment farm for tilapia fish breams, established in 1997 on Lake Kariba. The farm has heavily penetrated the European market with a significant presence in the region and are currently doing close to 10 000 tonnes of fish a year and targeting 20 000 tonnes by 2013.
While crocodiles are generally synonymous with death in the jaws of a big reptile, commercial crocodile farming, from which is obtained the skin, meat and musk glands, is an extremely lucrative business with a lot of downstream business opportunities in the value addition chain.
Exotic and fashionable, crocodile leather is strong, supple, durable and is considered to be very valuable with common use in the form of handbags, wallets, boots and belts. Innovative fashion houses are exploring crocodile skin clothing collections with the help of improved tanning techniques.
Raised for leather, a crocodile is harvested between 2 to 3 years before it is skinned. By this time the belly exceeds 35cm.
Also a delicatessen, crocodile has become a very popular meat overseas and is part of a developing unique cuisine, especially in Australia. A succulent white meat with a delicious and unique flavor, crocodile meat has a wider range of products and cuts, crocodile is now available to suit all culinary needs.
It is low in fat and high in protein and is best cooked in the same manner as lean chicken and can be prepared into a variety of dishes using wet and dry cooking methods and is ideal in marinade or sauce. The meat is supplied trimmed of fat, vacuum packed on freezer trays and frozen.
The musk glands of some crocodile species are used in perfumes.
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