|
 |
SEA CUCUMBERS AND
BECHE-DE-MER of the Tropical Pacific
A handbook for fishers
(revised edition, 1994)
In the islands of the tropical Pacific, harvesting and processing of sea
cucumbers has been practised since the eighteenth century. Sea cucumbers
are collected through gleaning and diving and processed into a dry food
product called beche-de-mer, or trepang, which is generally exported to
Asian markets.
In this 1994, and third, edition of the handbook, 15 of the most
common commercial species of tropical sea cucumbers are described, and
the methods used for their processing, grading and marketing are
detailed. It is interesting to note that many species that belonged to
the "medium" or "low value" categories in 1994 would be placed in "higher
value" categories today, which a sign of the increased demand and high
level of exploitation of commercial sea cucumbers worldwide. |
|
© All rights
for commercial / for profit reproduction or translation, in any form, reserved.
The SPC authorises the partial reproduction or translation of this material
for scientific, educational or research purposes, provided that SPC and the
source document are properly acknowledged. Permission to reproduce the document
and/or translate in whole, in any form, whether for commercial / for profit
or non-profit purposes, must be requested in writing. Original SPC artwork may
not be altered or separately published without permission.
|
