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Fast-maturing shellfish pushed for commercial production

dc.contributor.authorPortillo, R. J. R.
dc.coverage.spatialBaroboen
dc.date.accessioned2019-04-01T08:09:14Z
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.en
dc.identifier.urihttp://hdl.handle.net/20.500.12174/5226
dc.language.isoenen
dc.publisherBusinessWorld Publishing Corporationen
dc.relation.urihttp://www.bworldonline.com/content.php?section=&title=Fast-maturing-shellfish-pushed-for-commercial-production&id=66857en
dc.titleFast-maturing shellfish pushed for commercial productionen
dc.typenewspaperArticleen
dc.citation.journaltitleBusinessWorlden
dc.citation.firstpageS1/6en
local.subject.classificationBW20130307_S1/6en
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.en
local.subject.personalnameAsufre, Gemma A.
local.subject.corporatenameBureau of Agricultural Research (BAR)en
local.subject.corporatenameBureau of Fisheries and Aquatic Resources (BFAR)en
local.subject.corporatenameDepartment of Agriculture (DA)en
local.subject.corporatenameSurigao Del Sur State University (SDSSU)en
local.subject.scientificnameSpondylusen
dc.subject.agrovocshellfishen
dc.subject.agrovocGovernmentsen
dc.subject.agrovocoyster cultureen
dc.subject.agrovocPolycultureen
dc.subject.agrovocwater qualityen
dc.subject.agrovocmarketingen


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