2 research outputs found
Utilisation of blood clam Anadara granosa
Blood clam (Anadara granosa) forms a fishery of considerable magnitude in the Kakinada
Bay where an estimated 20001 are landed annually. Ini addition culture technology for blood clam
has been standardised In India, throwing open the possibility of large scale farming of this species.
Presently clam meat is burnt along with shell to produce lime. In order to optimise the utilisation
Of blood clam as against the existing gross under utilisation Kakinada Research Centre of CIFT has
developed the technologies for Icing, freezing and canning of the clam. A pickled product and
sausage are the other products developed by the Centre. The paper describes the technologies
developed for utilisation of blood clam
Not Available
Not AvailableBlood clam (Anadara granosa) forms a fishery of considerable magnitude in the Kakinada
Bay where an estimated 20001 are landed annually. Ini addition culture technology for blood clam
has been standardised In India, throwing open the possibility of large scale farming of this species.
Presently clam meat is burnt along with shell to produce lime. In order to optimise the utilisation
Of blood clam as against the existing gross under utilisation Kakinada Research Centre of CIFT has
developed the technologies for Icing, freezing and canning of the clam. A pickled product and
sausage are the other products developed by the Centre. The paper describes the technologies
developed for utilisation of blood clam.Not Availabl