Raising Snails

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U.S. Department of Agriculture, National Agricultural Library, 1996 - 42 pages

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Page 19 - Any living stage (including active and dormant forms) of insects, mites, nematodes, slugs, snails, protozoa, or other invertebrate animals, bacteria, fungi, other parasitic plants or reproductive parts thereof; viruses; or any organisms similar to or allied with any of the foregoing; or any infectious agents or substances, which can directly or indirectly injure or cause disease or damage in or to any plants or parts thereof, or any processed, manufactured, or other products of plants.
Page 20 - Such objections may be filed by telegram, telex, or any other mode of written communication addressed to the Food and Drug Administration, Center for Food Safety and Applied Nutrition, 200 C St. SW, Washington, DC 20204.
Page 1 - Heliciculture is the process of farming or raising snails. Snail farming on a large-scale basis requires a considerable investment in time, equipment, and resources. Prospective snail farmers should carefully consider these factors, especially if their goal is to supply large quantities to commercial businesses. Anyone who wishes to raise snails should expect to experiment until he finds what works best in his specific situation.
Page 16 - Parasites, nematodes, trematodes, fungi, and microarthropods may attack snails, and such problems can spread rapidly when snail populations are dense. The bacterium Pseudomonas aeruginosa causes intestinal infections that can spread rapidly in a crowded snail pen.
Page 18 - Snails are mature when a lip forms at the opening of their shell. Before they mature, their shells are more easily broken, making them undesirable.
Page 4 - Snail Farming Research: A Collection of Papers Published in Conjunction with the First International Award for Research on Snail Farming by The Italian Snail Farmers Association.
Page 4 - Although they have both male and female reproductive organs, they must mate with another snail of the same species before they lay eggs.
Page 18 - Snails are washed, steamed, shelled, then washed in a vinegar- (or lemon juice) and water-solution before they are canned.

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