Mohamed, K S and Kripa, V and Velayudhan, T S and Joseph, Mathew and Jenni, B and Alloycious, P S and Sharma, Rama and Durgekar, N Raveendra (2011) Oyster depuration display unit for high-end restaurants. NAIP Component 2 Project; A value chain on High Vlaue Shellfishes from mariculture systems . p. 19.
Considerable interest has been generated recently on consumption of live oysters in high-end restaurants in cities such as Kochi. A major lacuna in this lucrative and emerging enterprise is the lack of consumer confidence on quality of live oysters, particularly purity of oysters with respect to microorganisms. In a meeting with a large number of chefs of star hotels in Kochi at David Hall on 9th June 2010 organized by the CGH Earth group, scientists of CMFRI gave an exposition on farming of oysters and methods of its purification. A consensus that emerged during the meeting was that oyster purification should be done in a manner which is visible to the restaurant clients. Accordingly the CMFRI is proposing a model ULTRA-PURE DEPURATION DIPLAY UNIT (DDU) the details of which are presented in this manual.
|Uncontrolled Keywords:||Oyster; seafood|
|Subjects:||Molluscan Fisheries > Edible oyster|
|Divisions:||CMFRI-Cochin > Marine Capture > Molluscan Fisheries|
|Deposited By:||Edwin Joseph|
|Deposited On:||05 Mar 2011 10:41|
|Last Modified:||30 May 2012 11:41|
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