Production of the Artemia Crustacean Cysts
We can honestly say that the greatest part of our job is done by nature. We just use its resources gratefully as we try to make this living fodder more convenient and effective for the world aquaculture.
The whole technological process includes seven stages of collection and preparation of crustacean cysts. We are glad that in the Arsal team people are doing their favorite job and they have been working in our company for dozens of years. Our laboratory carefully monitors all the manufacture stages. If you meet Galina, you will understand what we mean. As a chief of the laboratory and deputy general research director she can detain the product at any stage in case of any deviation from the quality standards.
Collecting Artemia cysts can be done in two ways: mechanically – from the lake’s basin, and manually – from the shore. Let’s talk about these seven manufacture stages, as you need to know the quality characteristics of the product you are buying.
Cysts Collecting from the Lake’s Basin
During the massive egg deposition, an accumulation of cysts may appear on the lake surface. They can move along the lake’s surface with the help of the wind. Usually the largest part of these accumulations is brought close to the shore. But if there is no wind or if it is not strong enough, the Arsal team mechanically collects the cysts from the lake’s basin.
First of all, before the start of collecting we check the lake surface with the help of a long range quadcopter. As soon as we detect places with the accumulation of cysts, we send a boat with a barge there. But it does not mean for sure that we will start collecting today. If we see that together with cysts there is great concentration of biomass (living crustaceans) and hollow last year’s shells, we postpone collecting cysts. We wait for more favorable conditions, as the product purity level should also be high.
With the help of gear and membrane pumps brine is pumped together with cysts from the lake’s surface and put into the soft containers. Spare water leaks out and goes back to the lake. Millions of eggs stay in the containers and then sent to the stage of salty flushing.