Tropical Reduces Eco-Footprint
For over a decade, we have worked to provide responsibly farmed products. In order to do so, we continuously monitor our practices to identify and address factors that could impact the sustainability of our production systems.
One of the many areas we continuously monitor in our farming operations is our formulated feed. We verify that the nutrients and energy requirements for farmed Tilapia are met while minimizing our impact on the environment.
As mentioned in Issue 16 of our newsletter, by the second quarter of 2011 we were able to reduce our FIFO ratio from 0.16 to 0.13. At the end of 2011, we reached yet another goal by lowering the ratio to a net zero when we modified the source of fishmeal in our Tilapia feed. Now, we exclusively use fishmeal from by-products originated from sustainable fisheries such as the Ecuadorian Tuna Industry, which is highly regulated by the Inter-American Tropical Tuna Commission (IATTC).
With this achievement, we are able to produce a more sustainable product by eliminating the pressure on wild stocks caught for fishmeal. The result of a zero FIFO ratio is a net contribution to global fish supplies.
In 2012 we plan to make our tilapia feed even more eco-friendly by reducing the amount of protein in the feed and thus, reducing the nitrogen footprint of our farming systems. We will make these changes to the feed formula all while complying with the ingredient and processing guidelines for feed production.
The nitrogen footprint in aquaculture production refers to the difference between the nitrogen introduced into the farming system and the nitrogen content in the harvested fish. During our most recent BAP audit, our nitrogen footprint was calculated as 0.35 Kg per ton of harvested fish - well below the industry's standard. The average nitrogen waste from aquaculture operations is between 42 and 66 Kg per ton of fish produced (2005, Strain and Hargrave).
As we continue to produce seafood with an outlook for the future, we always keep in mind the animal's nutritional needs and the nutritional characteristics of the final product. We are constantly working to ensure our Tilapia is a dependable healthy source of lean-protein farmed in an eco-friendly manner.
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| Unveiling Our Master Chef for IBSS 2012
 Swiss Chef Stanti Schonbachler and his son Daniel will be cooking up some delicious recipes in Boston once again this year!
Please visit us at booth #333, March 11th-13th to see the Father/Son duo cook some of the tastiest and freshest tilapia and shrimp! And that's not all! We will also reveal the newest additions to our product-line, so be sure to stop by to find out what these new items are and taste a delicious sample. If you would like to schedule a meeting with anyone from our team please feel free to do so - we look forward to seeing you in Boston! |
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Staff Notes
Kevin Harrington, Director of Sales
Please join us in welcoming Kevin Harrington to our team as the new Director of Sales. Prior to moving to Vermont Kevin worked for Cleveland Golf for 9 years. In his time with Cleveland, he managed territories in Southern Virginia, Charlotte, NC and most recently in upstate New York. The move to upstate NY brought him back to where he grew up in Lake George. In his spare time he likes to play golf and is an avid sports fan.
Rosie Barmann, Administrator-A/R
This month marks Rosie's 12th year with Tropical. This makes her the most senior employee at Tropical. Thank you for your hard work and dedication!
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Featured Recipe
 Homemade Tomato Sauce with Pasta & Ecuadorian Shrimp
THINKCOMFORTFOOD! This dish combines two all-time favorites: shrimp and pasta! Cook it up for a warm meal on a cold night. Click here for this recipe.
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Questions? Comments? Contact us by email or or call us toll-free at 1-800-277-3459 www.eattilapia.com
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