₦airaland Forum

Tested and trusted breeders from ur famous Chilanfarmz not less than 2 years each.

For fast growing and disease free seeds of catfish n tilapia contact us on 07065874135 & 08128272823 we give all our clients free consultations throughout the rearing cycle and also help in sales. Also available are gravid n matured breeders.

janeagbai:
plz house, anybody with good broodstock for sale?

for quality and matured breeders u can contact chilanfarmz on 07065874135 and 08128272823 . Thankz

[quote author=Emmafly post=56559399]Some people prefer fries because it is cost effective, you will know their history from the early period, also for reselling at fingerlings especially those that do not have hatching facility.

They are just getting to week three.
[/quote / hmmmm just getting to 3 weeks from feeding or spawning?

Contact us @chilanfarms for fast growing seeds of clarias, hybrid or pure heterobranchus. Breeders of both tilapia & catfish contact us on 07065874135(whatsapp) training on seed production, pond construction & consultancy services. To all our esteemed clients we say a big thank you for ur patronage and referrals God bless you all.

funso111:
Hello house. I am fish farmer in sagamu. I need someone that can teach me the art of hatching.I really want to learn . i don't believe in all these 2-3 days seminars. Pls I will appreciate your quick response. I can be reach on 07038307221 call or whatapp.thanks

. Pchat on 07065874135 will link u up with some colleague in ur location.

Ttalk:
@Chilanfarm this really refreshing

. My Oga @ttalk how family n farm?

Emmafly:
Please I have fries for sale. Am at ikorodu. Anyone interested should call 08183549869. N2 each. Also have fingerlings. Good breed that can attain standard table size within 5 months.

why sell fries? How old r they?

No matter what you’re doing right now, make sure you read this email to the very end.

You won’t regret it.

Today’s email is about something very important that most people don’t feel comfortable talking about.

And the reason we don’t like to talk about it is because we’re ashamed to admit it.

Yes, ashamed.

And that’s because we live in a society that expects people who run their own business to be successful.

So, if you’re an entrepreneur, you should be making money right?

The truth is, most entrepreneurs, especially in the start-up stage, are broke.

Being broke is one of the worst things you can be in today’s world.

Most people actually think it’s a disease.

In fact, it can be so bad that you could lose friends and social standing just by being broke.

And to avoid this, many entrepreneurs prefer to suffer in silence and pretend that business is fine.

If you’re this person, or you know somebody who is going through this, there’s something you really need to know:

Being broke is a CRITICAL part of the start-up journey.

In fact, if you don’t go broke while you’re trying to build your business, it’s very unlikely that you will find any major success.

I know this personally, and I know this from all the entrepreneurs I have watched build successful businesses.

From Elon Musk to Zuckerberg, and the new generation of successful entrepreneurs across the world, most faced serious financial meltdowns at certain phases of their journey.

You know why?

Being broke keeps you hungry.

And when you’re hungry, when you’re really hungry, you will break down doors to make that business succeed.

And that’s because you have no choice. It’s "survive or die!"

This is hardly surprising to me because it’s terribly hard to find any successful entrepreneur who has built a business from a comfort zone.

A person in a comfort zone is a satisfied person. He or she has little incentive or motivation to ‘hustle.’

There is a level of determination, self-belief, and persistence that comes with hunger. Without these, most people would give up on their businesses.

Building a business is hard. 

In fact, most people don’t realise how hard it can be until they find themselves in the middle of it.

And because it’s hard, only a hungry person will be desperate enough to succeed.

People who have options and comfort zones will give up, abandon the business and run.

But if you’re broke, you’re on the right path.

Being broke is like a farmer who has spent and invested everything he has in the planting season.

Even though he only eats once a day, he’s not heartbroken because he has invested seeds in the ground.

As long as he keeps looking after the farm; watering the seeds and clearing the weeds, his harvest will come.

No matter how broke and hungry he is now, he knows that this ugly financial situation is only temporary.

Being broke is only part of the process.

And as long as you keep working on your business, and keep making those sacrifices, your harvest will come.

It's a natural law. Your harvest will come.

In the early days of AirBnB, the founders were about $40,000 in debt and were losing weight. They were not just broke, they were in debt.

Today, 8 years later, AirBnB is valued at over $30 billion.

Nobody talks about those days when the founders were broke and stressed out.

All the magazines and blogs do these days is to glorify their success.

The truth is, nobody will ever remember your days of suffering and ‘brokenness.’

But to succeed in business, you must pass through that fire.

You will not like it. You will be stressed. You may hide yourself from friends and social circles. You will be afraid of what ‘people’ will say. And you may be tempted to abandon ship.

All of this is normal.

Being broke is the entrepreneur’s badge of honour.

It proves that you faced the heat of battle, and you emerged the victor.

As long as you keep working hard on your business, and keep making the sacrifices that need to be made, those dark clouds will pass.

A broke entrepreneur is not a loser.

While the first has a vision and has planted seeds in the ground, a loser lacks both.

If you’re trying to build a successful business, there’s a high chance you will run out of money.

Embrace the hunger; it’s the best coach and most capable motivator you will ever have.

There’s absolutely nothing to be ashamed of.

Just. Keep. Moving

For practical training on catfish seed production contact chilanfarmz on 07065874135.

amyzon:
Ok, good people of Nigeria. I want to go into fingerlings and juvenile production full time. I need help on how to reach large market

. Produce good seed market is readily available.

10 ADVANTAGES OF BECOMING A MEMBER OF AQUABREN: 1. Access to training/mentorship from well establish members of the association. 2. Access to first hand information in Aquaculture industry. 3. Access to quality seeds at very subsidise rate. 4. Access to very rich feed @ subsidised rate. 5. Free practical training. 6.Access to international training, seminars n workshops. 7.Access to loan(feeds/inputs). 8.Guidance to new farmers on best farm practices. 9. Free Advert for your farm products and services. 10.Exportation of processed farm products ... Thses are just few of the benefit of been a member of this association. Regards Chilanfarm(President)

ademola1333:
Hello house! Please help me on what to do, I am really frustrated... I stocked 500 juveniles in earthen pond about 6weeks ago but Monitor lizards are eating up these fishes even though I net the pond. They keep tearing the net and eating the helpless fishes. I was advised to set traps for them which I did but the trap didn't catch.

sorry for the loose, use either mosquito net to camp d farm but ensure the poles are strong

Ttalk:
If you can deliver to Abuja then we can talk. Pls no payment before service. Deliver the goods and get paid

Pls give additional information about the fishmeal

sir Ttalk how FCT fish's doing?

AQUABREN is a non profit organisation whose interest is in making her member profitable farmers, We look inwards to ensure profitability by accessibility to the following to sure good profit:
1: QUALITY SEEDS TO MEMBERS AT VERY AFFORDABLE RATE
2: QUALITY FEED THAT WILL GUARANTEE PROFIT SO LONG GOOD FARM MANAGEMENT PRACTICE IS STRICTLY ADHERED TO
3: SET UP TECHNICAL COMMITTEE TO VISIT INTERESTED FARMS WITHIN THE 3 GEOPOLITICAL ZONES IN D COUNTRY TO OFFER ADVICE ON GOOD FARM SET UP THAT WILL REDUCE COST OF PRODUCTION.
4: FINANCIAL ASSISTANCE MEMBERS THROUGH CORPORATIVE WITHIN AQUABREN WHERE WE CONTRIBUTE MONEY TO ASSIST ONE ANOTHER
5: ACQUIRE LAND FOR A FISH ESTATE WHERE MEMBERS HAVE THE OPTION OF BUILDING A RESIDENTIAL STRUCTURE SO THAT MEMBERS CAN EASILY MANAGE THEIR FARMS PROPERLY.
This are just few of what each member of our noble association stands to benefit, to become a member attract a reg fee of a token. For details on registration contact the following executives:
President Chilanfarmz 07065874135
Vice Presiden: Kila farmz : 08077114425

To God be all the Glory! The dream of our great mentors(Robonski,Nuvembafarmz et al) lives on, AQUABREN is strong and better. We fought d good fight of faith cos we believe in the legacy they give. I hav little to say but just wana appreciate the effort of all my comrades who revive this great association. AQUABREN is a non profit organisation just like CAFAN, our vision/mission is to see catfish farmers make it big in the industries. For more info u can contact Chilanfarmz(President) on 07065874135.
Roboski thank you for all you have given!

hi, pls where in IB are u? will like to hav some suckers for this raining season. have tried ur no but not going through....

Happy New year my people. glad to see you all in this new year!

#HappyNewMoth to all my great farmers, friends and clients. Chilanfarmz wishes us all a prosperous month ahead... we really appreciate all of u i mean u our esteemed customers for trusting us to deal with. looking ahead to a better future together. for newbies our product and services are: catfish seeds, brood-stock, training and consultancy services. contact again is 07065874135(whatsapp) and 08076515345. God bless us all.

paulavon:
My brother those quotations are well out of line,since you are new in the biz it is advisable you stock post fingerlings or Juveniles. Even if you stock Fingerlings,5000 fishes will not eat more than 1 bag of 1mm before they become post in less than 2 weeks,in another two weeks you buy like 3 bags of 1.8mm skretting feed that will take them to Juvenile. So you can see that from fingerlings to juvenile they won't eat more than 4 bags. They eat little at this stage. Don't waste money buying feeds in bulk,From Juvenile you introduce 2mm, just buy like 8 bags,you can buy more if it is not enough, they start eating much from the 3rd month when u start using 3mm to 8mm. You need to employ someone knowledgeable on fish farming to help you manage the biz.

#thia oga just kill it for u, his analysis of feeding is on point. beware of internet farmers they will only lead you to burn ur fingers....like he said ur fish dont consume much @ early stages. real consumption start frm 2months upward and to max profit change to local @ the end of the 2nd month. goodluck!

2saints:
My fellow experienced farmer, please I need your help. I've been noticing one of my fish since 3day now that it swim almost sideways, and the side of its stomach is swollen, hence that side tends to face upside while swimming. Please what can I do?

when you notice your fish swiming sideways or head out of the water its a sign of infection, the type of culture medium will determine the treatments.... remove the infected fish first into a separate holding. you can chat me on 07065874135 for further discussion.

Emempaul:
tion
The cucumber is a creeping
vine that roots in the ground
and grows up trellises or other
supporting frames, wrapping
around supports with thin,
spiraling tendrils. The plant
may also root in a soilless
medium and will sprawl along
the ground if it does not have
supports. The vine has large
leaves that form a canopy
over the fruits. The fruit of
typical cultivars of cucumber is
roughly cylindrical, but
elongated with tapered ends,
and may be as large as 60
centimeters (24 in) long and
10 centimeters (3.9 in) in
diameter.[citation needed]
Botanically speaking, the
cucumber is classified as a
pepo, a type of botanical berry
with a hard outer rind and no
internal divisions. Much like
tomato and squash, it is often
perceived, prepared and eaten
as a vegetable. Cucumber
fruits are usually more than
90% water.[citation needed]
Flowering and pollination
A few cultivars of cucumber
are parthenocarpic, the
blossoms creating seedless
fruit without pollination.
Pollination for these cultivars
degrades the quality. In the
United States, these are usually
grown in greenhouses, where
bees are excluded. In Europe,
they are grown outdoors in
some regions, and bees are
excluded from these areas.
Most cucumber cultivars,
however, are seeded and
require pollination. Thousands
of hives of honey bees are
annually carried to cucumber
fields just before bloom for
this purpose. Cucumbers may
also be pollinated by
bumblebees and several other
bee species. Most cucumbers
that require pollination are
self-incompatible, so pollen
from a different plant is
required to form seeds and
fruit.[1] Some self-compatible
cultivars exist that are related
to the 'Lemon' cultivar.[1]
Symptoms of inadequate
pollination include fruit
abortion and misshapen fruit.
Partially pollinated flowers
may develop fruit that are
green and develop normally
near the stem end, but are pale
yellow and withered at the
blossom end.
Traditional cultivars produce
male blossoms first, then
female, in about equivalent
numbers. Newer gynoecious
hybrid cultivars produce
almost all female blossoms.
They may have a pollenizer
cultivar interplanted, and the
number of beehives per unit
area is increased, but
temperature changes induce
male flowers even on these
plants, which may be
sufficient for pollination to
occur.[1]
Genome
In 2009, an international team
of researchers announced
they had sequenced the
cucumber genome.[2]
Production
Top five cucumber
producers in 2013
Country
Production,
millions of
tonnes
China 54.3
Turkey 1.8
Iran 1.6
Russia 1.1
Ukraine 1.0
World 71,365,573
Source: Food and Agriculture
Organization (FAOSTAT)[3]
According to the Food and
Agriculture Organization of
the United Nations for
cucumber and gherkin
production in 2013, China
produced 76% of the global
output, followed by Turkey,
Iran, Russia and Ukraine
(table).
Nutrition
In a 100 gram serving, raw
cucumber (with peel) is 95%
water, provides 16 calories
and supplies low content of
essential nutrients, as it is
notable only for vitamin K at
16% of the Daily Value (table).
Varieties
See also: List of cucumber
varieties
In general cultivation,
cucumbers are classified into
three main cultivar groups:
"slicing", "pickling", and
"burpless".
Slicing
Slicing cucumbers
Cucumbers grown to eat fresh
are called slicing cucumbers.
The main varieties of slicers
mature on vines with large
leaves that provide shading.[4]
They are mainly eaten in the
unripe green form, since the
ripe yellow form normally
becomes bitter and sour.
Slicers grown commercially for
the North American market are
generally longer, smoother,
more uniform in color, and
have a much tougher skin.
Slicers in other countries are
smaller and have a thinner,
more delicate skin. Smaller
slicing cucumbers can also be
pickled.
Pickling
Pickling cucumbers
Main article: Pickled cucumber
Cucumbers can be pickled for
flavor and longer shelf-life.
Although any cucumber can be
pickled, commercial pickles are
made from cucumbers
specially bred for uniformity
of length-to-diameter ratio
and lack of voids in the flesh.
Those cucumbers intended for
pickling, called picklers, grow
to about 7 cm (3 in) to 10 cm
(4 in) long and 2.5 cm (1 in)
wide. Compared to slicers,
picklers tend to be shorter,
thicker, less regularly shaped,
and have bumpy skin with
tiny white or black-dotted
spines. They are never waxed.
Color can vary from creamy
yellow to pale or dark green.
Pickling cucumbers are
sometimes sold fresh as
“Kirby” or “Liberty”
cucumbers. Pickled cucumbers
are soaked in brine or a
combination of vinegar and
brine, although not vinegar
alone, often along with
various spices. Pickled
cucumbers are called "pickles"
in the US or "gherkins" or
"wallies" in the UK, the latter
name being more common in
the north of England and
London, where it refers to the
large vinegar-pickled
cucumbers commonly sold in
fish and chip shops.
Burpless
Not to be confused with
Burpee Seeds.
Isfahan burpless cucumber
originally from Iran
Burpless cucumbers are
sweeter and have a thinner
skin than other varieties of
cucumber, and are reputed to
be easy to digest and to have
a pleasant taste. They can
grow as long as 2 feet
(0.61 m). They are nearly
seedless, and have a delicate
skin. Most commonly grown in
greenhouses, these
parthenocarpic cucumbers are
often found in grocery
markets, shrink-wrapped in
plastic. They are sometimes
marketed as seedless or
burpless, because the seeds
and skin of other varieties of
cucumbers are said to give
some people gas.[5]
Several other cultivars are sold
commercially:
'Dosakai' is a round, yellow,
cucumber seen at a market in
Guntur, India
Lebanese cucumbers are
small, smooth-skinned and
mild, yet with a distinct flavor
and aroma. Like the English
cucumber, Lebanese
cucumbers are nearly seedless.
East Asian cucumbers are
mild, slender, deep green, and
have a bumpy, ridged skin.
They can be used for slicing,
salads, pickling, etc., and are
available year-round. They are
usually burpless as well.
Persian cucumber, which are
mini, seedless, and slightly
sweet, are available from
Canada during the summer,
and all year-round in the US.
Easy to cut and peel, it is on
average 4–7 in. long. They are
commonly eaten chopped up
in plain yogurt with mint or
sliced thin and long with salt
and lemon juice. Vines are
parthenocarpic, requiring no
pollinators for fruit set.
Beit Alpha cucumbers are
small, sweet parthenocarpic
cucumbers adapted to the dry
climate of the Middle East.
Apple cucumbers are short,
round cucumbers grown in
New Zealand and parts of
Europe, known for their light
yellow-green color and mildly
sweet flavor. When mature,
the fruit may grow tiny
spines, and contains numerous
edible green seeds. The fruit is
usually eaten raw, with skin.
[6]
Schälgurken are eaten in
Germany. Their thick skins are
peeled and then they braised
or fried, often with minced
meat or dill. They are often
known by the term
'Schmorgurken'.
Dosakai is a yellow cucumber
available in parts of India.
These fruits are generally
spherical in shape. It is
commonly cooked as curry,
added in sambar or soup, daal
and also in making dosa-
aavakaaya (Indian pickle) and
chutney; it is also grown and
available through farms in
Central California.
Kekiri is a smooth skinned
cucumber, relatively hard, and
not used for salads. It is
cooked as spicy curry. It is
found in dry zone of Sri Lanka.
It becomes orange colored
when the fruit is matured.
In May 2008, British
supermarket chain Sainsbury's
unveiled the 'c-thru-cumber', a
thin-skinned variety that
reportedly does not require
peeling.[7]
Armenian cucumbers (also
known as yard long
cucumbers) are fruits
produced by the plant Cucumis
melo var. flexuosus. This is not
the same species as the
common cucumber (Cucumis
sativus) although it is closely
related. Armenian cucumbers
have very long, ribbed fruit
with a thin skin that does not
require peeling, but are
actually an immature melon.
This is the variety sold in
Middle Eastern markets as
"pickled wild cucumber".[8]
Aroma and taste
Most people report a mild,
almost watery or light melon
aroma and flavor of
cucumbers resulting from
compounds called (E,Z)-
nona-2,6-dienal, (Z)-2-nonenal
and (E)-2-nonenal.[9] The
slightly bitter taste of
cucumbers results from
cucurbitacins.[10]
Cultivation history
The cucumber originated in
India, where a great many
varieties have been observed,
[11][12][13] from Cucumis
hystrix.[11][14] It has been
cultivated for at least 3,000
years, and was probably
introduced to other parts of
Europe by the Greeks or
Romans. Records of cucumber
cultivation appear in France in
the 9th century, England in the
14th century, and in North
America by the mid-16th
century.
Earliest cultivation
An Indian yellow cucumber
The cucumber is listed among
the foods of ancient Ur, and
the legend of Gilgamesh
describes people eating
cucumbers. Some
sources[who?] also state it
was produced in ancient
Thrace, and it is certainly part
of modern cuisine in Bulgaria
and Turkey, parts of which
make up that ancient state.
Cucumbers are mentioned in
the Bible as one of the foods
eaten by the Israelites in
Egypt.[15] From India, it
spread to Greece (where it
was called "σίκυον", síkyon)
and Italy (where the Romans
were especially fond of the
crop), and later into China.
Robert Daniel, in discussing an
ostracon dated to the second
half of the third century AD,
has suggested identifying an
otherwise unknown word,
ολγιττα, with the Arabic al-
qitta', the common word for
cucumber.[16]
According to Pliny the Elder
(The Natural History, Book XIX,
Chapter 23), the Ancient
Greeks grew cucumbers, and
there were different varieties
in Italy, Africa, and Moesia.
Roman Empire
According to Pliny, the
Emperor Tiberius had the
cucumber on his table daily
during summer and winter.
The Romans reportedly used
artificial methods (similar to
the greenhouse system) of
growing to have it available
for his table every day of the
year. "Indeed, he was never
without it; for he had raised
beds made in frames upon
wheels, by means of which
the cucumbers were moved
and exposed to the full heat of
the sun; while, in winter, they
were withdrawn, and placed
under the protection of
frames glazed with
mirrorstone."[17]
Reportedly, they were also
cultivated in cucumber houses
glazed with oiled cloth known
as
“specularia”.[citation needed]
Pliny the Elder describes the
Italian fruit as very small,
probably like a gherkin,
describing it as a wild
cucumber considerably smaller
than the cultivated one. Pliny
also describes the preparation
of a medication known as
elaterium, though some
scholars[who?] believe he was
referring to Ecballium
elaterium, known in pre-
Linnean times as "Cucumis
silvestris" or "Cucumis
asininus" ("wild cucumber" or
"donkey cucumber", a species
different from the common
cucumber.[18] Pliny also writes
about several other varieties
of cucumber, including the
cultivated cucumber,[19] and
remedies from the different
types (9 from the cultivated, 5
from the "anguine", and 26
from the "wild". The Romans
are reported to have used
cucumbers to treat scorpion
bites, bad eyesight, and to
scare away mice. Wives
wishing for children wore
them around their waists.
They were also carried by
midwives, and thrown away
when the child was
born.[citation needed]
Middle Ages
Charlemagne had cucumbers
grown in his gardens in the
8th/9th century. They were
reportedly introduced into
England in the early 14th
century, lost, then
reintroduced approximately
250 years later. The Spaniards
(through the Italian
Christopher Columbus) brought
cucumbers to Haiti in 1494. In
1535, Jacques Cartier, a French
explorer, found “very great
cucumbers” grown on the site
of what is now Montreal.
Early-modern age
Throughout the 16th century,
European trappers, traders,
bison hunters, and explorers
bartered for the products of
American Indian agriculture.
The tribes of the Great Plains
and the Rocky Mountains
learned from the Spanish how
to grow European crops. The
farmers on the Great Plains
included the Mandan and
Abenaki. They obtained
cucumbers and watermelons
from the Spanish, and added
them to the crops they were
already growing, including
several varieties of corn and
beans, pumpkins, squash, and
gourd plants.[20] The Iroquois
were also growing them when
the first Europeans visited
them.[21]
In 1630, the Reverend Francis
Higginson produced a book
called New England’s Plantation
in which, describing a garden
on Conant’s Island in Boston
Harbor known as The
Governor’s Garden, he states:
“The countrie aboundeth
naturally with store of roots
of great varietie and good to
eat. Our turnips, parsnips, and
carrots are here both bigger
and sweeter than is ordinary
to be found in England. Here
are store of pompions,
cowcumbers, and other things
of that nature which I know
not...”
William Wood published in
New England Prospect
(published in 1633 in England)
observations he made in 1629
in America: “The ground
affords very good kitchin
gardens, for Turneps, Parsnips,
Carrots, Radishes, and
Pompions, Muskmillons,
Isquoter-squashes,
coucumbars, Onyons, and
whatever grows well in
England grows as well there,
many things being better and
larger.”
Age of Enlightenment and
later
In the later 17th century, a
prejudice developed against
uncooked vegetables and
fruits. A number of articles in
contemporary health
publications stated that
uncooked plants brought on
summer diseases and should
be forbidden to children. The
cucumber kept this reputation
for an inordinate period of
time: “fit only for
consumption by cows,” which
some believe is why it gained
the name, cowcumber.
A copper etching made by
Maddalena Bouchard between
1772 and 1793 shows this
plant to have smaller, almost
bean-shaped fruits, and small
yellow flowers. The small form
of the cucumber is figured in
Herbals of the 16th century,
but states, "If hung in a tube
while in blossom, the
Cucumber will grow to a most
surprising length."
Samuel Pepys wrote in his
diary on 22 August 1663:[22]
“this day Sir W. Batten tells me
that Mr. Newburne is dead of
eating cowcumbers, of which
the other day I heard of
another, I think.” In "The
Greenstone Door", William
Satchell notes that "Te
Moanaroa was dead – of a
surfeit of cucumbers...", having
eaten four of the "prickly"
melons. (Chapter XX, The Storm
Cloud).
In the news
In May 2011, cucumbers
infected with E. coli were
claimed to have caused the
deaths of at least ten people,
leading to some retailers
withdrawing cucumbers from
sale in Germany, Austria and
the Czech Republic.[23] The
cucumbers were initially
thought to have come from
Spain. However, subsequent
testing failed to show
contamination in imported
Spanish cucumbers, which led
to the Spanish Government
demanding compensation for
Spanish farmers who had been
forced to destroy huge
quantities of cucumbers.[24]
After the outbreak, the World
Health Organization stated
that it was a completely new
strain of the bacterium
involved.[25

thanks for this piece. very educative

hello farmers hope you'll are doing fine? can see the house is bobbling thumbs up to all my ogas, just passing bye

excelsiorfarm:
bro there is a lady that needs it on the thread. I dont buy fish seeds,i produce mine whenever need arise. Thanks sir

The propose buyer is guestartiste, base in ibadan.

i know you be oga too naw, she can contact me 07065874135,08076515345

excelsiorfarm:
Please if you have good fingerlings/juveniles in ibadan,please post your area & number for interested buyer,thanks

oga boss u can contact me for fast growning seeds am @Apata ibadan.

Preshivano01:
This trend has ryt from page 1 til date has been very educative.. It is indeed d best trending topic on nairaland til date...i ventured into fish farming last yr and hv harvested twice and tws abit successful and nw am thinking of hatching on my own.. I nid tips on carrying of the larva cos dat I no wud b the most challenging test and I dnt want to run at a big loss pls I nid ur advice

hatching on ur own gives u alot of advantage, will advice u look out for ay hatcher around u pay d due and learn. i can take u thru the procedure but it wont be like doing it practically.hatching is very simple its management of fry that is d big deal

Piroo:
Good morning Great people;

Please I need your opinion on:
Selling a fish on clearance of 300g @ N500/kg after 3 months and selling them at 500g after 4months at the same N500/kg. Which one is more profitable.

the four month off course wat u need to move them to 500g will surpass the profit margin but mind u @ 4month u should hav more dan 500g.

godwinufi68:
sorry for late response am been buzy lately. I bought them #15000 each (4x6x3.5ft).

will advice you create a shade for the pond so that d wood can stand the test of time. prevent it from rain especially.

knoxx:
[color=#770077][/color] I would be very much gratefull to any fish farmer who is willing to host a small private school on there facilities. Any one pleaseeeeeee!!. Don't be surprised to see some bunch of students storming this page soon. If we have to post pictures carrying placards of help, we definitely would.

lol where is ur location?