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Tilapia Project

 

Our TILAPIA PROJECT is now up and running. With the three basins and the pool we have about 200 tilapia.

 

Our goal for this project is to provide nutritious meals for the children and women in our programs. This program will allow us to teach others how to establish a tilapia project of their own and to help them get started. 

  • Native to Israel/Northern Africa. Also known as St. Peter’s fish.

 

  • First fish to be farmed by man. Egyptians began raising tilapia in lakes and ponds 2,500 years ago.  Drawings of tilapia farming have been found on Egyptian tombs dating back to 2,500 BC.

 

  • Aquaculture/Farming--Raised in both outdoor and indoor ponds, therefore, they are not able to escape into rivers to compete with other fish. Tilapia feed on algae and plankton, which helps to keep their water clean.  They are abundant and easily grown.  One pair can produce up to 100,000 fish in six months.  They are 50 times cheaper to produce than beef.  They are disease resistant, reproduce easily, and do not require antibiotics because they are naturally used to close quarters. Tilapia is a warm water fish, ideally, between 76-84 degrees F.

 

  • Nutrition—High in protein, low in sodium, low in fat. Contains Omega-3 fatty acids, antioxidants, B complex vitamins and minerals, including calcium, iron, potassium and phosphorous. Extremely low mercury levels due to its short life span and the fact that it doesn’t eat other fish that may contain mercury. A 4 oz fillet contains 90 mg of Omega-3 fatty acids and 21 grams of protein. Tilapia is a lean, white, flaky fish.