Engorda de Pirarucu

Projeto Estruturante: Estado
da Tecnologia de Reprodução
de Pirarucu outubro 2009
Martin Halverson
67-9996-8739
[email protected]
Realidade da Industria de
Alevinos de Pirarucu Hoje
 Continua
Sendo Maior Gargalo
 Procura Crescente, Falta de Oferta
 Continua Mercado Clandestino de
Peixes Selvagens-Revendas
 Produtores Procuram Qualidade
 Preços Geralmente Continuam Altos
 Produção em Cativeiro em Fase de
Desenvolvimento Rápido
 Tendência de Aumentar Oferta e
Qualidade e Abaixar Preços
Historia de Reprodução em
Cativeiro
 DNOCS
1940’s - 1950’s
 1960’s outras industrias de aquicultura
 1990’s - 2000 SEPTA, INPA
 2003- Produção Aumentada (Faz.
Canta Galo, Bahia)
 2005-2009 Só Peixes da Amazônia,
Canta Galo, Projetos Governamentais,
Produtores Pequenos
Como Funciona na Natureza
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Estímulos Ambientais
Estabelecimento de Hierarquia
Formação de casais
Construção de Ninhos
Desova de Ovos Aderentes, Massa Redonda
Incubação pela Fêmea 4-5 dias
Possível Incubação Oral pelo Macho
Eclosão em 4-5 Dias
Saída do Ninho para Respirar e Comer
Cuidados Parentais 2-3 Meses
Rio com Lagos Marginais
Reprodução em Cativeiro
Sistema Ideal
 Controlando
Todos os Fatores
 Reprodutores
Selecionados
 Nutrição Perfeita
 Ambiente Ideal
Temperatura
 Fotoperiodo
 Chuva
 Fase da Lua
 Química da Água
 Velocidade da Água
 Pressão Hidrostática
 Estrutura Social Apropriada
 Resultado = Desova Espontânea
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Realidade das Limitações
Tecnológicas
 Identificação
de Fatores Possíveis
 Manipulação dos Fatores Possíveis
 Aplicação de Hormônios
 Von Ihering (prochilodus)
 Funciona bem com Peixes de Piracema
 Peixes Monógamos são Diferentes;
(ninhos, desovas parciais, cuidado
parental)
 Mais importante Entender
Sistema Extensivo da
Reprodução de Pirarucu
 Muitos
Produtores Usam com Pirarucu
 Poucos Controles
 Soltar Peixes em Reservatórios
 Captura de Alevinos
 Sistema Mais Natural
 Densidades ?
 Tamanho dos Territórios ?
 Problemas com Predadores
 Produção Limitada
Processo Atual; SemiIntensivo
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Esperar Época Certo
 Sexagem
 Estocagem de Peixes Adultos
 Formação de Casais
 Manejo (separação)
 Reprodução
 Coleta de Ovos ou Larvas (Repetir)
 Fase de Larvicultura em Laboratório
 Treinamento Alimentar (laboratório ou
tanque)
 Transporte
Resultados Só Peixes
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Novas descobertas sobre comportamento
reprodutivo da espécie
Captura e Incubação de ovos
Captura e cuidados de larvas
Mortalidade de ovos e larvas controlada
Alevinagem em laboratório ou viveiros
Treinamento Alimentar Simplificado
Alevinos de Qualidade
Desovas múltiplas
Desovas grandes
Transporte adequado
Potencial para Produção em Grande Escala
Potencial Reprodutivo
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Época de desova extendida (6 meses)
 Até 7 desovas por ano
 Ao redor de 200 ovos por kg de fémea
 Desovas > 20.000 Ovos
 Coleta de larvas >10.000
 Potencial para desovas de 30-40.000
 6-7 desovas de 30-40.000 ???
Desafios: Avançando a
Tecnologia
 Melhorando
as Técnicas de Captura e
Cuidados de Ovos
 Construção de Estruturas
Especializadas
 Melhoramento Genética
Produção de Alevinos
Como Vai Funcionar esta
Nova Industria?
 Produtores
Especializados
 Grandes Projetos Verticalizadas
 Projetos Integrados
 Pequenos Produtores
Martin Halverson
[email protected]
55-67-9996-8739
Evaluation and
Characteristics of the
Consumer Market for
Pirarucu
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Objective
Evaluate acceptance and potantial of the market for pirarucu raised in
captivity, through public taste testing and interviews with supermarket and
wholesalers.
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Breadth of the Study
- 6 state capitals in Brasil: Belém, Brasília, Curitiba, Recife, Rio de Janeiro e São
Paulo;
- Taste tests and collection of information from supermarket clients;
- Evaluation of product by restaurant chefs and owners;
- Interviews with seafood managers in hypermarkets;
- Information from regional fish markets (CEASA, CEAGESP, others);
- Interviews with fish wholesalers working the national market;
- Interviews with exporters.
Presentation
Preparation of samples of pirarucu meat used in taste tests
- Pirarucus from 10 to 12kg from one of the observation units of the project;
- Insensibilization by thermal shock upon capture;
- Transport in styrofoam box with ice to processing facility in Manaus;
- Gutting and filleting with skin removal;
- Rapid freezing and packaging in plastic bags;
- Storage in freezer at -20oC;
- Samples transportaded by plane in frozen form;
- At restaurantes; fillets from 2,5 a 3,0kg with belly part and mignon. Preparation at
descretion of chefs;
- In supermarkets: samples grilled on electric grill with salt and olive oil, with intent
to preserve natural flavor of the fish.
SUPERMARKETS AND TASTE TESTS
Belém: Yamada – Yamada Plaza
Brasília: Extra - Asa Norte
Curitiba: Pão de Açúcar - Água Verde
Recife: Extra - Boa viagem
Rio de Janeiro: Pão de Açúcar - Barra
São Paulo: Pão de Açúcar - Ricardo Jafet
OPINIONS OF CONSUMERS OF PIRARUCU
Southern
region of Brasil
15 a 30% of
consumers
never heard of
pirarucu;
Previous knowledge of pirarucu
100,0%
97,9%
86,6%
80,0%
85,6%
82,9%
75,7%
70,0%
60,0%
yes
No
40,0%
20,0%
0,0%
Belém
Brasília
Curitiba
Recife
Rio de Janeiro
São Paulo
OPINIONS OF CONSUMERS OF PIRARUCU
All capitals:
- What did you think of the pirarucu?
Fair 1,3%
Poor 0,4%
Good 28,1%
Excellent 70,2%
- High level of acceptance of pirarucu in all
cities.Between 63 and 77% considered the
product as excellent.
- 98% of consumers considered pirarucu
meat excellent or good.
OPINIONS OF CONSUMERS OF PIRARUCU
Characteristics of the product that most
Stood out
Appearance 27,6%
Flavor o%
Aroma 6,6%
- Flavor was the characteristic that most impressed consumers, while
appearance was also favorable, specifically the height of the loin and the
colorl of the meat.
OPINIIONS OF CONSUMERS OF PIRARUCU
- Flavor
Pouco saboroso
3,8%
Characteristics of meat - texture
disagreeable
1,6%
good 44,2%
very good
Excellent Flavor
53,1%
very good 43,0%
54,2%
- Pirarucu was considered as soft, succulent and flavorful by more
than 94% of those interviewed.
- Succulent
Not very
3,1%
dry 3,0%
Very succulent
47,6%
Juicy 46,3%
OPINIIONS OF CONSUMERS OF PIRARUCU
Would you substitute this fish for others that you now buy?
No 10,2%
Yes 89,8%
- More than 95% of consumers would buy pirarucu.
- 90% of those interviewed would buy this fish instead of other fish
they now buy.
OPINIIONS OF CONSUMERS OF PIRARUCU
Have you eaten aquaculture
products?
- 60% of all interviewed have
eaten cultured fish;
- In Rio de Janeiro, Brasília and
Belém, i higher percentage had
not eaten cultured fish products
No 40,2%
Yes 59,8%
Have you eaten cultured products?
100,0%
80,0%
72,5%
70,5%
62,2%
60,0%
56,3%
49,5% 50,5%
Yes
52,4%
47,6%
43,7%
40,0%
29,5%
37,8%
27,5%
20,0%
0,0%
Belém
Brasília
Curitiba
Recife
Rio de Janeiro São Paulo
No
OPINIIONS OF CONSUMERS OF PIRARUCU
What is your opinion of cultured fish?
Don’t like 7,0%
Doesn’t matter 32,3%
like 60,7%
OPINIIONS OF CONSUMERS OF PIRARUCU
How often do you eat fish
Less than 2 x per week
Two or more x/week
100,0%
80,0%
67,8%
63,4%
60,0%
40,0%
61,3%
62,5%
52,3%
52,4%
47,6%
47,7%
36,6%
37,5%
38,7%
32,2%
20,0%
0,0%
Belém
Brasília
Curitiba
Recife
Rio de Janeiro São Paulo
OPINIIONS OF CONSUMERS OF PIRARUCU
Preferred form of preparation of fish
100,0%
10,0%
20,4%
80,0%
25,9%
60,0%
30,6%
32,3%
18,8%
17,8%
25,6%
29,6%
16,4%
Whole
43,5%
22,2%
Steak
Filet
40,0%
20,0%
73,6%
39,8%
53,8%
50,7%
Rio de Janeiro
São Paulo
45,5%
36,1%
0,0%
Belém
Brasília
Curitiba
Recife
- Entre 68 e 90% prefer form more completely processed, like steaks or fillet
RESULTS OF EVALUATIONS MADE BY RESTAURANT CHEFS
/ RESTAURANT OWNERS
-Taste tests in avergae of 6 restaurants per city
- Varried restaurant types: Brasilian, International, Japonese, French, Italian,
Arab, and Seafood specialists, and others.
-Mostly high class restaurants.
- Opiniions from internationally known chefs: Alex Atala (DOM), Flávia
Quaresma (Carême Bistrô), César Santos (Oficina do Sabor), Ana Luiza
Trajano (Brasil a Gosto), Frédéric de Maeyer (Eça), entre outros.
RESULTS OF EVALUATIONS MADE BY RESTAURANT CHEFS
/ RESTAURANT OWNERS
Type of fish most used in preparations
100%
22,5%
80%
75,0%
60%
91,3%
saltwater
90,7%
95,7%
93,3%
freshwater
40%
77,5%
20%
25,0%
8,8%
9,3%
Brasília
Curitiba
4,3%
0%
Belém
Recife
6,7%
Rio de Janeiro São Paulo
RESULTS OF EVALUATIONS MADE BY RESTAURANT CHEFS
/ RESTAURANT OWNERS
Form or fish most used
100,0%
20,0%
15,4%
25,0%
30,8%
80,0%
66,7%
60,0%
60,0%
33,3%
steaks
46,2%
50,0%
Filé
38,5%
gutted
40,0%
66,7%
20,0%
30,8%
10,0%
25,0%
33,3%
10,0%
7,7%
0,0%
Belém
-Mostly fillet and gutted
30,8%
Brasília
Curitiba
Recife
Rio de Janeiro
São Paulo
whole
RESULTS OF EVALUATIONS MADE BY RESTAURANT CHEFS
/ RESTAURANT OWNERS
Forms of preparation most used
7,3%
6,0%
7,1%
7,4%
Grilled
Cooked
13,1%
Baked
59,1%
Raw
Fried
Other
-Grilled fish is most common/
RESTAUTARANT CHEFS-APPEARANCE
- Almost all Chefs considered the pirarucu a fish with great appearance,
principally the loin, comparing the fish to sea bass and grouper.
RESTAURANT CHEFS -TEXTURE
- The majority of Chefs considered the pirarucu to have a good texture-not too
firm and not too soft. It does not fall apart during is. The meat separates in
flakes upon consumption, even after cooking, characteristic much
appreciated by the chefs.
RESTAURANT CHEFS - FLAVOR
- According to chefs, flavor and succulence and the lack of off flavor would
contribute much to acceptance of the fish , even those accustomed to
saltwater fish.
RESTAURANT CHEFS – VERSATILITY IN PREPARATION
- The fish accepted all forms of preparation, and was considered extremely
versatile. Being tender and firm at the same time means the fish does not fall
apart.The fact of not having pinbones wa applauded.
RESTAURANT CHEFS – PREPARATION EFFICIENCY
-Several chefs noted the lack of shrikage of the pirarucu meat. The product
maintains its texture and suculence and does not dry out or lose its original
size during cooking. The entire fillet is useful, since the belly piece presents
fine texture, and can be used in various peparations.
RESTAURANTS – PROBLEMS IN BUYING FISH
- Dificulty in buying fish of good quality;
- Lack of regularity in availability;
- Lack of consistent quality;
- Seasonal availability only for many fish, with big changes in price and quality;
- Inadequate delivery conditions;
- Tendancy of higher prices and reduced availability.
EVALUATION OF RESTAURANT CHEFS
Tabela 4. Avalia ção do pirarucu pelos
Chefs/proprietários dos restaurantes entrevistados e
comparação de qualidade de pre ço com outros pescados comumente utilizados.
Pergunta
Question
Resposta
Answer
Total de restaurantes
Restaurants
interviewed
entrevistados
41
Quantosserve
Actually
servem
pirarucu
pirarucu atualmente (regular ou eventualmente)
5
Quantos teriam
Interested
in serving
interesse
pirarucu
em servir o pirarucu degustado
41
O pirarucupirarucu
Compare
se compara
to what
aosother
seguintes
fish peixes em qualidade e pre çço
Snook, seabass,
Robalo,
cherne, sole,
linguado,
pescada salmon
grouper,
amarela, salmão
Formas
Form
of de
fishapresenta
would likeção
to buy
que gostariam de receber o pirarucu
Filé
Frozen
o frozen
or fresh
ou fresh
fillet
F
Fair price range
ç
R$ 14,00 a 35,00 /kg fillet
do fil é
Prices actually paid for other fish
- Whole snook R$ 20,00 a 25,00/kg – restaurante R$ 17,00 a 30,00/kg
- Whole seabass R$ 22,00 a 24,00/kg – restaurante R$ 18,00 a 45,00/kg
- Seabass fillet – restaurant R$ 30,00 a 38,00/kg
- Salmon whole gutted. R$ 16,00 a 19,00/kg – restaurante R$ 17,50 a 24,00/kg
Supermarket Purchasing
-Only 2 supermarkets have worked with pirarucu, but all expressed
interest.
- Believe consumer price should be:
- between R$ 17,00 e 20,00/kg gutted
- between R$ 24,00 e 35,00/kg for fillet with skin.
- That means price paid to the producer would be from R$12,00 to
14,00/kg for gutted fish and R$ 14,00 e 25,00/kg for fillet.
Wholesalers
Tipos de pescados comercializado pelos atacadistas
Saltwater
85,4%
Freshwater
14,6%
- 85% of fish now moved by wholesalers are saltwater fish.
Information from wholesale suppliers
Forma de conservação mais comercializada
Congelado
90,4%
Fresco/resf riado
9,6%
- Almost entirely frozen products.
Wholesale/Broker clients
Principal wholesale clients
4,8%
27,1%
28,7%
39,4%
Supermarkets
Restaurantes
Industrial kitchens
-Restaurants are principal markets
Small fish markets
Information from wholesaler/brokers
- One wholesaler in São Paulo buys gutted fish wild catch fish for R$
6,00 to 8,00/kg. Fillet with skin from R$ 12,00 e 14,00/kg.
- Believe the selling price to final consumers should be around price for
salmon (between R$19,00 e 26,00/kg in supermarkets).
- American market: Should be able to sell fillet for US$/ 9-10 Lb
(R$35/kg) for white table cloth restaurants-fresh product delivered to
American airports. High volumes of frozen product mean lower prices
(US$ 7/Lb), with discounts around US$ 5/LB or around R$ 20/kg.
INORMATION FROM MUNICIPAL MARKETS
Mercado do Ver o Peso em Belém – t traditional market in the state of
Pará. Selling wild caught fish from 50 – 80 kg. Selling fresh steaks for
R$ 12,00/kg.
INFORMATION FROM MUNICIPAL MARKETS
O Mercado da Cantareira (Municipal Market in São Paulo) –
- 13 fish shops (3 gave interviews); upper middle class.
- ass fish sold fresh (fresh or thawed);
- process fish for buyer;
- shops sell from 200 to 2.000 kg of fish per day;
- Sell pirarucu occasionally. Buy gutted fish for R$13 or 14/kg and sell for 2025/kg.
Information from shop owners within municipal markets
PROBLEMS
- Fish suppliers are limited, and have
alot of control over the market;
- Supplies are seasonal and irregular;
- Quality of available fish is very poor
and irregular;
- High taxes on buying and selling
(ICMS 12 a 18%);
- Poorly qualified/trained eprsonnel
working within the supply chain.
INFORMATION FROM EXPORTERS
- Amazon Catfish (Belém, PA); Netuno (Recife, PE); Mar & Terra
(Itaporã, MS) contributing information.
- Export to US, Spain, France, Switzerland, Germany and Chile.
- Only Amazon CatFish exporting the fish. Pay R$ 11,00/kg whole fish.
Loin (lombo) of pirarucu selling for US$ 17,00/kg (R$29/kg). Cut into
peices. Beleive the market will not accept fish less than 20 kg-prefer
from 40 to 50.
- Beleive there is a large demand for Amazon fish on international
market.
CONCLUSIONS FROM THE STUDY
- Restaurant Chefs were very surprised with the quality of pirarucu
raised in captivity, wishing to have this product immediately. We
believe that attending the restaurant market at this time, with low
availability of product is the best channel for commercializing this
product. Offering sample products for testing is a sure way to
demonstrate the quality of pirarucu and win consumers.
- Consumers in sueprmarkets also appreciated the product, showing
immediate interest in buying. Sales potential is considerable,
requiring production in scale, continuous supply, and competetive
pricing. At this time, all of this is difficult. Increase in production scale
and efficiency will be necessary to make pirarucu production more
viable.
CONCLUSIONS
- Sale of pirarucu from captivity to wholesalers is currently difficult.
There is still cheap wild caught fish, and the demand is low.
- Potential for exportation exists, requiring constant supply of good
quality product, and fair price.
O UR THANKS TO SEBRAE FOR HELP IN PERFORMING
THIS WORK AND FOR THE INNITIATIVE IN AIDING WITH
COMMERCIAL PRODUCTION OF PIRARUCU IN THE
AMAZON STATES. THANKS ALSO TO THE PERSONS AND
BUSINESSES WHICH PARTICIPATED IN THE STUDY AND
WHICH CONTRIBUTED TO EACH STEP IN THE STUDY.