Trp[ical Aquaculture Newsletter
Greetings!

Tropical Aquaculture's monthly newsletter will give you timely and relevant information about our Vermont based company as well as our overseas facilities. Each month we will also be sharing a new sustainability point that we currently practice - so keep your eyes open!

Our Ecuadorian Facilities Attain BAP Certification

BAP two star certification

Our two largest Ecuadorian plants and farms, Aquamar and Produmar, have received "Best Aquaculture Practices" (BAP) certification.  BAP now gives our customers this comprehensive certification standard designed to address both industry and NGO concerns. 

 

Our plants and farms currently carry SQF 2000 level 3 and ISO and will continue with these certifications. Read more 
Our Collaboration with Sustainable Fisheries
Partnership (SFP)

Working with NGOs

SFP will be running side-by-side audits of three different certification schemes on ten tilapia farms world-wide.   We are pleased to say that two of our Ecuadorian farms will be involved in this project.

The results will allow stakeholders to see how the schemes stack up against one another.  Farms that do well against all schemes will be in a strong position to sell to a diverse range of companies and markets.  Buyers sourcing from these farms will have the highest degree of confidence that the tilapia they are buying comes from the most environmentally friendly farms. More info about this project

Our Commitment to Social Responsibility - Donation of Fresh Tilapia Fillets
Sonation to Food Banks

On November 25th, we donated 10,000 pounds of fresh tilapia fillets for Thanksgiving.  We donated to food banks in Los Angeles, San Francisco, Baltimore, Boston, New York, Miami, Philadelphia and Rutland.


'Unbelievable', said Butch Langenfelder, food sourcing manager at Maryland Food Bank in Baltimore. 'You have no idea how excited we are. We are always searching for fresh seafood. This will have an immediate impact on the holiday season'. The donation is part of our commitment to social responsibility.  Read more

Staff Notes

Contrary to our name, we are currently far from the Tropics.  We are in the stretch of months where snow is on the ground, our thermometers rarely read above freezing and our cars do not always want to start in the morning.  However, we all manage to make our way on snow-covered roads to our office in Rutland, Vermont because we love what we do. 

 

This month, our President John Schramm completes his fourteenth year with Tropical.   That's right, that means Tropical has been around for fourteen years.  It is very exciting to see how much we've evolved in such a short amount of time.    

 

Rosie Barmann, our accounts receivable representative is completing her tenth year with Tropical this month.  Rosie does a great job at making sure every penny is accounted for as well as baking the most delicious birthday cakes for each of us.  Some might say she makes the best carrot cake around!

 

Ingrid Wisell, who is one of the newer members to our staff, will complete her first year with Tropical at the end of this month.  She has the fun task of keeping up with John as his assistant.  In the short time she has been here she has been exposed to the seafood industry by attending various conferences around the country.  She is looking forward to many years to come with Tropical. 

Latest Recipe
tilapia recipe
Pecan & Almond Crusted Tilapia on Bed of Spinach

Fresh tilapia breaded with pecan and almonds served on top of wilted spinach. See recipe
 
Take a look at our journey to sustainability
Learn about our Umbrella Policy on our website or download or print a print-friendly version of our Sustainability brochure.
Questions? Comments?  Contact us by email or or call us toll-free at 1-800-277-3459  www.tropicalaquaculture.com

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Segway to sustainability
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In This Issue
Two Star BAP Certification
Our Collaboration with SFP
Fresh Tilapia Donation
Staff Notes
Latest recipe
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Tropical and Sustainability

Tropical and Sustainability


We use very low amounts of fishmeal in our feed resulting in a fish in:fish out ratio of 0.24.  This means that for every ton of wild whole fish caught, 4.16 tons of tilapia are produced.  Our production actually makes a net contribution to global fish supplies.  Learn more about our sustainable practices


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IBSS

  March 14-16, 2010

 Visit us in Booth # 333


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