Harvest Planning
Strategic scheduling and quality management for optimal market timing and premium product delivery.
Harvest Strategy
Our harvest planning balances market demand, fish size optimization, and operational efficiency. We use selective harvesting to maximize value while maintaining healthy populations.
Production Cycle
4-6 months from fingerling to market size, allowing for staggered harvests and continuous production.
Market Timing
Harvest scheduled based on market demand, seasonal pricing, and customer orders.
Quality Assurance
Only fish meeting size and health standards are harvested; undersized fish remain for additional growth.
Market Size Standards
Nile Tilapia
Standard Market Size
300-800g per fish
Harvest Window
Month 5-6 of production cycle
Premium Grade
600-800g (restaurant quality)
Expected Yield
80-90% of stocked fingerlings reach market size
African Catfish
Standard Market Size
500-2kg per fish
Harvest Window
Month 4-6 of production cycle
Premium Grade
1-1.5kg (premium restaurants)
Expected Yield
85-95% of stocked fingerlings reach market size
Harvest Process
Pre-Harvest Assessment
Fish size and health evaluation. Determination of harvest readiness and market demand assessment.
Fasting Period
Fish fasted for 24 hours before harvest to reduce stress and improve meat quality.
Harvesting
Careful netting and transfer to harvest tanks. Minimal stress handling to maintain quality.
Grading & Sorting
Fish sorted by size and quality. Undersized fish returned to tanks for continued growth.
Processing
Humanane stunning and processing. Ice packing for temperature control and freshness.
Delivery
Fast transport to customers in insulated containers with ice. Delivery within 24 hours of harvest.
Annual Production Schedule
Month 1-2
Stocking & early growth
40 tanks
Month 3-4
Growth phase
40 tanks
Month 5-6
Harvest & restocking
40 tanks
Continuous
Staggered harvests
All 120 tanks
Annual
Total production
250-350 tons
Quality Control During Harvest
Freshness Standards
- - Harvest to delivery: 24 hours maximum
- - Continuous ice packing
- - Temperature maintained at 0-4°C
- - No signs of spoilage or damage
Health Verification
- - Pre-harvest health screening
- - Visual inspection for diseases
- - Parasite and pathogen testing
- - Certification documentation
Size Consistency
- - Strict grading standards
- - Size variance within 5%
- - Weight verification
- - Customer satisfaction guarantee