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Fast-maturing shellfish pushed for commercial production

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dc.citation.firstpageS1/6
dc.citation.journaltitleBusinessWorld
dc.contributor.authorPortillo, R. J. R.
dc.coverage.spatialBarobo
dc.date.accessioned2019-04-01T08:09:14Z
dc.date.accessioned2025-05-27T07:56:12Z
dc.date.available2019-04-01T08:09:14Z
dc.date.issued2013-03-07
dc.identifier.citationPortillo, R. J. R. (2013, March 7). Fast-maturing shellfish pushed for commercial production. BusinessWorld, p. S1/6.
dc.identifier.urihttp://hdl.handle.net/20.500.12174/5226
dc.language.isoen
dc.publisherBusinessWorld Publishing Corporation
dc.relation.urihttp://www.bworldonline.com/content.php?section=&title=Fast-maturing-shellfish-pushed-for-commercial-production&id=66857
dc.subject.agrovocshellfish
dc.subject.agrovocGovernments
dc.subject.agrovocoyster culture
dc.subject.agrovocPolyculture
dc.subject.agrovocwater quality
dc.subject.agrovocmarketing
dc.titleFast-maturing shellfish pushed for commercial production
dc.typenewspaperArticle
local.descriptionThe Government is developing a culture technology for commercial production of a fast-maturing species of oyster, known locally as tikod amo. "The Surigao Del Sur State University (SDSSU) and the Bureau of Agricultural Research (BAR) have been working on the culture technology of tikod amo," BAR said in a recent statement. Belonging to genus Spondylus, tikod amo sold to hotels and restaurants fetch ₱350-₱400 per kilogram.
local.subject.classificationBW20130307_S1/6
local.subject.corporatenameBureau of Agricultural Research (BAR)
local.subject.corporatenameBureau of Fisheries and Aquatic Resources (BFAR)
local.subject.corporatenameDepartment of Agriculture (DA)
local.subject.corporatenameSurigao Del Sur State University (SDSSU)
local.subject.personalnameAsufre, Gemma A.
local.subject.scientificnameSpondylus

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