Projeto Estruturante: Estado da Tecnologia de Reprodução de Pirarucu outubro Martin Halverson

Transcrição

1 Projeto Estruturante: Estado da Tecnologia de Reprodução de Pirarucu outubro 2009 Martin Halverson

2 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

3 Historia de Reprodução em Cativeiro DNOCS 1940 s s 1960 s outras industrias de aquicultura 1990 s SEPTA, INPA Produção Aumentada (Faz. Canta Galo, Bahia) Só Peixes da Amazônia, Canta Galo, Projetos Governamentais, Produtores Pequenos

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5 Como Funciona na Natureza 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

6 Rio com Lagos Marginais

7 Reprodução em Cativeiro

8 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

9 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

10 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

11 Processo Atual; Semi- Intensivo 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

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47 Resultados Só Peixes 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

48 Potencial Reprodutivo Época de desova extendida (6 meses) Até 7 desovas por ano Ao redor de 200 ovos por kg de fémea Desovas > Ovos Coleta de larvas > Potencial para desovas de desovas de ???

49 Desafios: Avançando a Tecnologia Melhorando as Técnicas de Captura e Cuidados de Ovos Construção de Estruturas Especializadas Melhoramento Genética

50 Produção de Alevinos Como Vai Funcionar esta Nova Industria? Produtores Especializados Grandes Projetos Verticalizadas Projetos Integrados Pequenos Produtores

51 Martin Halverson

52 Evaluation and Characteristics of the Consumer Market for Pirarucu

53 Objective Evaluate acceptance and potantial of the market for pirarucu raised in captivity, through public taste testing and interviews with supermarket and wholesalers. 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.

54 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 -20 o C; - 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.

55 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

56 OPINIONS OF CONSUMERS OF PIRARUCU Southern region of Brasil 15 a 30% of consumers never heard of pirarucu; Previous knowledge of pirarucu 100,0% 80,0% 97,9% 86,6% 70,0% 82,9% 75,7% 85,6% 60,0% 40,0% yes No 20,0% 0,0% Belém Brasília Curitiba Recife Rio de Janeiro São Paulo

57 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.

58 OPINIONS OF CONSUMERS OF PIRARUCU Characteristics of the product that most Stood out Flavor o% Appearance 27,6% 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.

59 OPINIIONS OF CONSUMERS OF PIRARUCU - Flavor Characteristics of meat - texture disagreeable 1,6% Pouco saboroso 3,8% ood 44,2% very good very good 43,0% Excellent Flavor 53,1% 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% Juicy 46,3% Very succulent 47,6%

60 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.

61 OPINIIONS OF CONSUMERS OF PIRARUCU Have you eaten aquaculture - products? No 40,2% Yes 59,8% - 60% of all interviewed have eaten cultured fish; - In Rio de Janeiro, Brasília and Belém, i higher percentage had not eaten cultured fish products Have you eaten cultured products? 100,0% 80,0% 60,0% 40,0% 49,5% 50,5% 56,3% 43,7% 70,5% 72,5% 29,5% 27,5% 47,6% 52,4% 62,2% 37,8% Yes No 20,0% 0,0% Belém Brasília Curitiba Recife Rio de Janeiro São Paulo

62 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%

63 OPINIIONS OF CONSUMERS OF PIRARUCU How often do you eat fish 100,0% Less than 2 x per week Two or more x/week 80,0% 60,0% 40,0% 36,6% 63,4% 52,3% 47,7% 62,5% 37,5% 32,2% 67,8% 47,6% 52,4% 61,3% 38,7% 20,0% 0,0% Belém Brasília Curitiba Recife Rio de Janeiro São Paulo

64 OPINIIONS OF CONSUMERS OF PIRARUCU 100,0% 80,0% Preferred form of preparation of fish 10,0% 20,4% 18,8% 17,8% 25,9% 32,3% 16,4% 60,0% 30,6% 22,2% 43,5% 25,6% 29,6% Whole Steak Filet 40,0% 73,6% 20,0% 39,8% 45,5% 36,1% 53,8% 50,7% 0,0% Belém Brasília Curitiba Recife Rio de Janeiro São Paulo - Entre 68 e 90% prefer form more completely processed, like steaks or fillet

65 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.

66 RESULTS OF EVALUATIONS MADE BY RESTAURANT CHEFS / RESTAURANT OWNERS Type of fish most used in preparations 100% 80% 22,5% 60% 91,3% 90,7% 75,0% 95,7% 93,3% saltwater freshwater 40% 77,5% 20% 0% 25,0% 8,8% 9,3% 4,3% 6,7% Belém Brasília Curitiba Recife Rio de Janeiro São Paulo

67 RESULTS OF EVALUATIONS MADE BY RESTAURANT CHEFS / RESTAURANT OWNERS Form or fish most used 100,0% 80,0% 20,0% 25,0% 15,4% 30,8% 33,3% 60,0% 66,7% 46,2% steaks Filé 40,0% 60,0% 50,0% 38,5% 66,7% gutted whole 20,0% 0,0% 30,8% 10,0% 25,0% 33,3% 30,8% 10,0% 7,7% Belém Brasília Curitiba Recife Rio de Janeiro São Paulo -Mostly fillet and gutted

68 RESULTS OF EVALUATIONS MADE BY RESTAURANT CHEFS / RESTAURANT OWNERS Forms of preparation most used 7,3% 6,0% 7,1% 7,4% Grilled 13,1% 59,1% Cooked Baked Raw Fried Other -Grilled fish is most common/

69 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.

70 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.

71 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.

72 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.

73 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.

74 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.

75 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 Total Restaurants de restaurantes interviewed entrevistados Quantos Actually servem pirarucu atualmente (regular ou eventualmente) Quantos Interested teriam in serving interesse pirarucu em servir o pirarucu degustado O Compare pirarucu pirarucu se compara to what aos other seguintes fish peixes em qualidade e pre ço Formas of de fish apresenta would like ção to buy que gostariam de receber o pirarucu Fair price range ç Resposta Answer Robalo, Snook, seabass, cherne, linguado, sole, pescada grouper, salmon amarela, salmão Filé Frozen o frozen or fresh ou fresh fillet R$ 14,00 a 35,00 /kg do fillet 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

76 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.

77 Wholesalers Tipos de pescados comercializado pelos atacadistas Saltwater 85,4% Freshwater 14,6% - 85% of fish now moved by wholesalers are saltwater fish.

78 Information from wholesale suppliers Forma de conservação mais comercializada Congelado 90,4% Fresco/resfriado 9,6% - Almost entirely frozen products.

79 Wholesale/Broker clients Principal wholesale clients 4,8% 28,7% 27,1% 39,4% Supermarkets Restaurantes Industrial kitchens Small fish markets -Restaurants are principal markets

80 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.

81 INORMATION FROM MUNICIPAL MARKETS Mercado do Ver o Peso em Belém t traditional market in the state of Pará. Selling wild caught fish from kg. Selling fresh steaks for R$ 12,00/kg.

82 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 kg of fish per day; - Sell pirarucu occasionally. Buy gutted fish for R$13 or 14/kg and sell for 20-25/kg.

83 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.

84 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 Beleive there is a large demand for Amazon fish on international market.

85 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.

86 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.

87 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.