Profit from sustain
FANCY A NICE PIECE OF FISH? YOU MIGHT WANT TO TRY A NEWCOMER TO THE FISH MENU – ONE THAT IS NOT PUTTING ANY STRAIN ON DIMINISHING NATURAL FISH STOCKS,WRITES
LIZ CLARKE
is among the new age farmers in
KZN whose R&R Fish Farm is a major collaborator in the EAC family.
“Our idea has always been to provide high-quality tilapia for consumption, investing in the best technologies that will ensure year-round supplies of sustainable and healthy food for the local and international market,” said Reynolds.
Studying the species was the bedrock on which the new fish farming industry was based.
Fish fine-dining connoisseur Nkosi describes the taste as delicate and buttery.
“I am not a great fan of oily, strong-tasting fish,” she says. “But this is easily digested and has great nutritional value. I love it.”
Tilapia has recently appeared on the menu of selected eateries in Durban. “We are starting in a small way and then growing the brand,” says Moodaly. lizclarke4@gmail.com
Take care not to expand your business too fast, even when you see that the demand for your products is growing.
You need to have mountains of verified research behind your product, especially when it comes to food and nutrition, so that you are able to answer all the questions put to you.
In every business there are the detractors, especially when it comes to the environment, so know your subject very well.
Don’t try to fulfil orders that are beyond your current capability.
Be truthful, ask customers to support what you are doing and realise that producing edible products, like fish, is a process that has a specific timeline.