by: josephconrad614
Word Count: 596
Date: Sun, Jul 17 2011 Time: 3:56 PM

The most perfect way to defrost frozen foods is by leaving it inside of the fridge. This is measured safe because the cold temperature prevents expansion of unhealthy organisms as the meat thaws. From the freezer, spot the bag of frozen meals into a tray to avoid juices from dripping, and set it inside of the refrigerator that’s set in between 35 to forty??F. On the other hand, other productive tactics are also frequently applied.

Beef and Pork

Thaw frozen beef or pork in the refrigerator. Do not leave them to thaw on the kitchen area counter as defrosting at area temperature can inspire growth of bacteria on the surface of the meat. Move the bag from the freezer, location it in the fridge and permit defrosting gradually and safely. Thawing this way will also end result in the least sum of moisture reduction in comparison to the other techniques.

Approximate Thawing Times in Refrigerator

Little Pot Roast – four to five several hours per pound two-3 hours in

cold h2o

Large Pot Roast – 5 to seven several hours per pound 30 minutes per pound in

cold h2o

Single Chop – 12 to 14 several hours 45 minutes to one hour in

cold drinking water

Complete Pack of Chops/Steaks – twenty to 24 hours 1 ?? to 2 ?? hrs in

cold water

One particular Inch Steak – 8 to twelve hrs two to 3 several hours in

cold drinking water

Thicker than one-inch – sixteen to 24 hours 4 to five hrs in

cold drinking water

16 oz. Ground Beef – 24 hours two to three hrs in

cold drinking water

Thawing frozen beef or pork in cold drinking water is the faster process. Spot the frozen meat in a leak-evidence bag and submerge the bag in a container of cold faucet h2o. Assure that frozen food is sealed tightly so the meat will not be exposed to h2o and lost flavor and color. Modify h2o at minimum every single thirty minutes so it stays cold. The much more water you use, the swifter your frozen meat will thaw.

Although you could defrost frozen meat in a microwave, it is really typically not encouraged. After frozen meat is not evenly defrosted, bacteria may well commence to assemble up in the thawed portions whilst waiting for other areas of the meat to defrost. If you method to use the microwave in defrosting, make sure you lower your meat into small slices ahead of freezing, and remember that frozen meat, specifically ground beef, will need to be cooked promptly right after thawing.

Fish and Shellfish

Generally, frozen seafood is left to defrost in the fridge overnight. To thaw frozen prawns or shrimps, take away the shellfish from their unique packaging and area in a bowl. Cover the bowl and leave the shellfish to defrost in the fridge overnight. To thaw seafood rapid, seal it in a moisture-evidence plastic bag and immerse in tap drinking water, or bring the plastic bag immediately underneath working drinking water until frozen meals is thawed. If you’re cooking the food immediately, microwave it on the “defrost” setting and halt the defrost cycle when the fish is bendable sufficient. Do not thaw seafood at space temperature, except when extensively iced, and make confident to rinse very well as quickly as it is thawed.

About the Author

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seafood
Article Source: Free Articles Directory – ProArticlesDaily.com

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The Frozen Seafood Processing Industry in China comprises establishments engaged in the processing of fish, shrimp, shellfish and other seafood by freezing the seafood to preserve the raw material quality. The chilling of the seafood and the processing of frozen seafood for industrial purposes are not included in this industry.

This report covers the scope, size, disposition and growth of the industry including the key sensitivities and success factors. Also included are five year industry forecasts, growth rates and an analysis of the industry key players and their market shares. Read More

food safety, frozen seafood, Seafood Distribution, seafood processsor

http://www.thedowneypatriot.com/view/full_story/15444181/article-Frozen-seafood-seized-by-FDA?instance=2_home_health_wellness

At the request of the U.S. Food and Drug Administration, U.S. Marshals last month seized seafood products manufactured by the Meiko Food Co. of South El Monte because the products are adulterated.

A complaint, filed in the U.S. District Court for the Central District of California, alleges that Meiko Foods manufactures and packages ready-to-eat seafood, including cooked seafood balls and fried fish cakes, without having a Hazard Analysis Critical Control Point (HACCP) plan in place, in violation of the Federal Food, Drug, and Cosmetic Act.

The HACCP program is a science-based system of preventive controls for food safety that was designed to increase the margin of safety for U.S. consumers, and to reduce the potential for illnesses to the lowest possible levels.

FDA regulations require commercial processors of fish and fishery products to conduct a hazard analysis to determine whether there are potential food safety hazards and to identify and develop preventive measures to control those hazards.

The FDA issued a warning letter to Meiko Food on Nov. 3, 2010, for not having a HACCP plan in place. A subsequent FDA inspection conducted between April and May 2011 revealed that the firm did not correct the deviations cited in the November 2010 warning letter, including significant HACCP deviations.

There have been no reported illnesses associated with these products.

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By Terry Retter

food safety, frozen seafood

For Immediate Release: Contact: Michael Drewniak
Kevin Roberts
Date: 06/30/2011 609-777-2600
Trenton, NJ – First Lady Mary Pat Christie declared Scott Anderson of elements in Princeton the winner of the 2011 Jersey Seafood Challenge for his signature dish that featured fluke with garlic scapes, panko, arrowhead cabbage and herbaceous vinaigrette. As the champion, Anderson will represent New Jersey at the Great American Seafood Cook-off in New Orleans in August. Today’s competition was held in the gardens at Drumthwacket.

“New Jersey has a vibrant and thriving seafood industry,” said Mrs. Christie. “These talented chefs prepared an outstanding lineup of dishes that demonstrated the superior quality of our bountiful Jersey Seafood and Jersey Fresh produce. Thanks to all sixteen competitors and the restaurants they represent for participating today and congratulations to Scott Anderson. I am confident he will showcase our Jersey pride representing the Garden State in New Orleans later this summer.”

A native of the Garden State, Scott Anderson spent part of his youth in Japan where the exposure to foreign tastes and flavors left a lasting impact. He began his career as a line cook at Baystreet Grill in Edison and later joined the Terra Momo restaurant group. There, he spent six years at Teresa Caffe before becoming head chef at Mediterra in Princeton, and later at Nova Terra in New Brunswick. He has also worked at The Ryland Inn with Chef Craig Shelton. In October 2008, he opened elements. Relying on the seasons, the inspiration and the bounty of the farm, Chef Anderson continually improvises when creating a menu.

“At elements, we think of our dishes as canvases and paint what feels right, while staying grounded in the essence of the ingredients,” said Chef Anderson. “So, I am looking forward to the competition in New Orleans and being inspired by the diverse, local ingredients to create a new experience.”

Other chefs who participated in the cook-off sponsored by the New Jersey Department of Agriculture included: Christopher Albrecht, Eno Terra and Enoteca, Kingston; Mitchell Altholz, Highlawn Pavilion, West Orange; Michael John Chu, Mehtani Restaurant Group, Morristown; Chris Curado, Chakra Restaurant, Paramus; Kevin Guinta, Plate American Café, Trump Taj Mahal, Atlantic City; Demetrios Haronis, Fin (Tropicana Hotel Casino), Atlantic City; Michael Inferrera, Mia (Caesar’s Hotel and Casino), Atlantic City; J. Geoffrey Johnson, Copper Fish on Broadway, West Cape May; Sofia Karakasidou, Kuzina by Sofia, Cherry Hill; Jack Koumbis, Assembly Steak House and Seafood Grill, Englewood Cliffs; James Laird, Restaurant Serenade, Chatham; Will Mooney, The Brothers Moon Restaurant, Hopewell; Elizabeth Penn, Student Chef, Academy of Culinary Arts, Atlantic-Cape Community College, Mays Landing; David Suscavage, The Foundation Room (Showboat Hotel and Casino), Atlantic City and Kevin Taylor, Los Amigos Restaurant, West Berlin. Second-runner up in the competition was Christopher Albrecht of Eno Terra in Kingston; third runner up was Kevin Guinta of Plate American Cafe at Trump Taj Mahal in Atlantic City and fourth runner up was Kevin Taylor of Los Amigos Restaurant in West Berlin.

The Great American Seafood Cook-off is limited to 20 chefs with the champion being named King or Queen of American Seafood. The cook-off is televised by the Food Network and is part of the Louisiana Foodservice Expo.

“Consumers are demanding local and we are proud to partner with our state’s chefs and restaurants to serve dishes featuring top quality seafood, vegetables, fruits and herbs caught or grown by our New Jersey fishermen or farmers,” said New Jersey Secretary of Agriculture Douglas H. Fisher. “Eating Jersey Seafood provides many health benefits and there is a great variety, with 100 different species of fish and shellfish caught or harvested by local fishermen and fish farmers. We hope all residents will be inspired to cook Jersey Seafood along with Jersey Fresh produce or head to a local restaurant and ask for these local varieties from the Garden State.”

Judging the competition were First Lady Mary Pat Christie; Secretary of Agriculture Douglas H. Fisher; Jennifer Monaco, Club Managers Association of New Jersey; Bill Tillinghast, Vice President, American Culinary Foundation-Northeast Region; Jim Weaver, President, New Jersey Slow Food Movement; Larry Frazer, American Culinary Foundation-Princeton; David Burke, Fromagerie, Rumson and board member of the New Jersey Restaurant Association; Peter Genovese, Star-Ledger “Munch-Mobile” and Ed Coss, Milford Oyster House.

Also on hand was Nicholas Davidson of Gusto Grill in East Brunswick, who created The Garden State of Mine, the winning cocktail of the 2011 New Jersey Restaurant Association’s Mixologist of the year competition.

Sponsors of the Jersey Seafood Challenge include Anheuser Busch, New Jersey Restaurant Association, Garden State Seafood Association, Atlantic Cape Fisheries, Inc., Barney’s Dock, Cape May Foods, Dock Street Seafood, Fisherman’s Dock Co-Op, Inc., Harbor House Seafood, Lund’s Fisheries, Inc., The Lobster House and Viking Village.

New Jersey’s seafood industry positively impacts the Garden State economy in many ways. For instance, in 2008, combined sales from commercial harvesters, seafood processors and dealers, seafood wholesalers and distributors and the retail sector added up to more than $2 billion. The industry also generates more than 40,000 jobs, with 2,000 commercial fishermen, and 1,380 employed by seafood processors/dealers; 4,176 by seafood wholesalers/distributors; and 32,426 by the retail sector.

Home to six major fishing ports, New Jersey fishermen reeled in 161.6 million pounds of seafood in 2009, valued at more than $149 million at all port combined. Four ports rank among the top 15 ports on the Eastern Seaboard – Cape May (3rd), Atlantic City (9th), Barnegat Light (10th) and Point Pleasant (11th). And, Cape May is the fifth largest port in the nation, hauling in 63.9 million pounds of seafood valued at $73.4 million.

New Jersey fishermen land more than 100 varieties of finfish and shellfish. The National Oceanic and Atmospheric Administration (NOAA) ranked the state first in the nation for pounds of shellfish landed in 2009, with $28.3 million pounds valued at $8.1 million. The state also ranked first in the landings of clams or bivalves, with 45.3 million pounds worth $27.5 million. In 2009, New Jersey ranked second in the nation in scallop landings with 14 million pounds valued at $90.1 million.

For more information about New Jersey seafood, visit the Jersey Seafood website at www.jerseyseafood.nj.gov.

PHOTO CAPTION 1: First Lady Mary Pat Christie judges entry in New Jersey Seafood Challenge

PHOTO CAPTION 2: First Lady Mary Pat Christie, Agriculture Secretary Doug Fisher and New Jersey Restaurant Association President Deborah Dowdell gather with entrants of New Jersey Seafood Challenge at Drumthwacket

http://www.nj.gov/governor/news/news/552011/approved/20110630d.html

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When you buy that salmon steak for grilling or that red snapper filet for baking, the Food and Drug Administration’s “Fish and Fishery Products Hazards and Controls Guidance” probably doesn’t spring to mind.

But this document—popularly known as the “Hazards Guide”—plays a key role in keeping American consumers safe from contaminated seafood.

The Hazards Guide is a roadmap for commercial fishermen and processors to follow to ensure that consumers don’t become ill from parasites, pathogens (bacteria, viruses, fungi), or natural toxins (poisonous substances produced by living organisms) in the seafood they eat.

In April 2011, FDA released the fourth edition of the Hazards Guide and posted on the FDA website an introductory video to the guide for the seafood industry.

Science Supports Safety

The Hazards Guide gives fishermen and seafood processors the latest scientific information on contaminants that can be present in their products and where they need controls to eliminate them.

For example, research conducted by FDA gave the agency new insights on what was needed to control scombrotoxin in the processing of tuna and mahi-mahi. Scombrotoxin is one of the most common causes of fish-related “food poisoning” in the U.S.

A primary component of scombrotoxin is histamine, which is formed by certain bacteria that naturally exist on the gills and inside live, saltwater fish. The histamine-forming bacteria continue to grow on dead fish, particularly if the fish are not rapidly chilled and kept chilled. The bacteria don’t harm the live fish, says Robert Samuels, a consumer safety officer in FDA’s Division of Seafood Safety. “But once a fish dies, it is vulnerable to a bacterial onslaught. When you consume certain species of fish, such as tuna and mahi-mahi, that have not been chilled properly, you could consume an overwhelming amount of histamine and your body may react violently.”

This “scombrotoxin poisoning” causes symptoms such as tingling or burning around the mouth, itchy skin, a rash or hives, a drop in blood pressure, dizziness, nausea, vomiting, diarrhea, heart palpitations, and difficulty breathing.

How the fish are handled onboard the fishing boat affects the formation of histamine, says Samuels. “Natural marine flora (like the bacteria that produce histamine) have the best opportunity to go to town on the fish before they get hit with ice on the boats or face other inhibitory or destructive treatments at a processing plant.”

FDA researchers conducted studies at sea in the warm waters of Hawaii and Granada that were conducive to the growth of histamine. “They took controlled temperature tanks on board so they could subject the fish to different environments and controls to see what conditions were conducive to or prevented histamine formation,” says Samuels. “These expeditions gave us better information related to controls at sea and the new guide reflects these controls.”

Seafood Consumption

Fish is a big part of the American diet. Americans consumed 15.8 pounds of fish per person in 2009, according to the National Oceanic and Atmospheric Administration’s National Marine Fisheries Service. And U.S. consumers spent an estimated $75.5 billion for seafood in 2009.

Imports made up 84 percent of the seafood eaten in the U.S. in 2009, according to the fisheries service. The new Hazards Guide reflects the large volume of imports, adding 40 more species of fish than contained in the previous guide issued 10 years ago.

“Some of the additions to the new guide are based on foreign species that are commercially harvested and processed in other countries” says Spring Randolph, a consumer safety officer in FDA’s Division of Seafood Safety.  “FDA has attempted to create a reference that is applicable to both domestic and foreign products.”

Guidance Interprets the Law

Guidance documents represent FDA’s current thinking on a topic—the agency’s interpretation of a policy or regulation (a federal law) to assist industry in following the regulation. The Hazards Guide, for example, interprets FDA’s 1997 regulation, “Procedures for the Safe and Sanitary Processing and Importing of Fish and Fishery Products.”

A food processor can use alternative approaches to the ones provided in a guide if the approach satisfies the requirements of the applicable statutes and regulations. And a processor must show, scientifically, that the approach is adequate.

Guidance documents often give details that relate to the design, production, labeling, promotion, manufacturing, and testing of regulated products.

The Hazards Guide covers such specifics as alternative temperature controls during transit, and what packaging materials are acceptable to prevent the bacteria Clostridium botulinum and its toxin from forming in fresh fish. This bacterium produces the toxin that causes botulism, a muscle-paralyzing illness that can result in death.

By giving fishermen and seafood processors FDA’s latest thinking on what hazards may occur with fish products and how to prevent them, the Hazards Guide sets the table for seafood that is truly good, not just good tasting.

This article appears on FDA’s Consumer Updates page, which features the latest on all FDA-regulated products.

June 7, 2011

Science Supports Safety
Seafood Consumption
Guidance Interprets the Law

http://www.fda.gov/ForConsumers/ConsumerUpdates/ucm257816.htm

food safety, fresh seafood, frozen seafood, Industry Press Release, seafood processsor

Hollywood, FL
Monday, June 06, 2011
Debra Holtzman

Preparing fresh, healthy and safe foods is a top priority for most families. “But, it all begins with being a smart shopper at the grocery store, farmer’s market, or supermarket”, says Debra Holtzman, J.D., M.A., an internationally acclaimed safety and health expert and best-selling author of The Safe Baby: A Do-It-Yourself Guide to Home Safety and Healthy Living (Sentient Publications, 2009). About 48 million people (1 in 6 Americans) get sick and 3,000 die each year from foodborne diseases, according to new estimates from the Centers for Disease Control and Prevention.

Debra Holtzman recommends these 10 Must-know Grocery Shopping Tips to keep your entire family safe and healthy:

1. Shop only at reputable stores that are clean and well maintained and that have meat and poultry supplied by USDA inspected or state-inspected plants. Fish should be purchased at markets where supplies are bought from state-approved sources. (You can request a copy of the store’s most recent health inspection report. Contact your local health department.)

Holtzman says it’s a good idea to wipe down the cart handle and shopping cart seat, areas that are prone to high germ exposure. Some stores now offer sanitizing wipes, but if yours does not, you can bring along a wipe or cart cover.

2. Make sure to keep up-to-date on all product recalls and safety alerts. Visit http://www.Recalls.gov . If you see any recalled products on store shelves, notify management immediately.

3. Look for the “sell by” date. You should buy the product before the date. Look for the “use by” date. Use the product by that date.

4. Do not buy cans or glass jars with dents, cracks or bulging lids–this can be a sign that the food contains harmful microorganisms. Examine every bag or box to make sure there are no rips or tears.

5. Buy only meat, poultry, or seafood that has been refrigerated or frozen. Place these foods in plastic bags to keep juices from leaking out. Do not buy cooked food if displayed in the same case as raw foods because cross contamination can occur.

To prevent foodborne illness caused by bacteria such as E. coli, Salmonella and Campylobacter, always use a food thermometer to be sure foods are safely cooked. Clean the thermometer between and after uses with hot, soapy water.

6. Avoid any produce that is brownish, slimy, died-out or damaged. Place fruits and vegetables in plastic or paper bags. Do not place uncovered raw items on the checkout conveyor belt. If buying fresh-cut, ready-to-eat fruits and vegetables, be sure they are refrigerated or surrounded by ice.

Before eating any raw produce, it should be washed thoroughly under clean, running water. Scrub firm produce with a clean produce brush. It’s important to wash and scrub the skin and rind, too, even if it will not be eaten. This prevents pathogens from being transferred from the rind or skin to the inside of the fruit or vegetable when it is cut.

7. Fish should be arranged belly down so melting ice drains away from the fish. There should be no darkening around the edges of the fish or brown or yellowish discoloration. Fresh fish should smell fresh and mild, not fishy or ammonia like.

8. Buy pasteurized milk, cheeses, juices and cider. Pasteurization kills harmful levels of bacteria.

9. Only buy refrigerated eggs with clean, uncracked shells. (If you like to dip into raw cookie dough or eat undercooked eggs like sunny-side up, over easy, or soft-boiled, Holtzman recommends using pasteurized shell eggs—to avoid salmonella.)

10. Buy from local growers. You avoid buying food shipped over long distances or stored over long periods of time and there is accountability for the manner in which it was produced. It also provides tremendous support to the local farmers. Moreover, it can often mean lower prices, too!

You can also grow you own chemical-free produce right in your own backyard–or even in a container–which can be a fun family activity!

Lastly, carefully read the ingredients in all the products you buy and contact the manufacturer (ask to speak with a supervisor) if you have any questions or concerns. And be sure to choose perishable foods last–right before grocery check out–then go straight home.

Debra Holtzman, JD, MA, is an internationally acclaimed safety and health expert, an award-winning parenting author and mother. She has a law degree, an M.A. in occupational health and safety, and a B.A. in communications. Debra has made over 500 media appearances including The Today Show, Weekend Today, Dateline, ABC News, Discovery Channel, Parents Magazine and USA Weekend Magazine. She was named an “Every Day Hero” by Readers Digest and a “Woman Making a Difference” by Family Circle Magazine. She teaches infant and toddler safety and CPR classes at a regional hospital, and is a certified child passenger safety technician. Her newest book, “The Safe Baby: A Do-it-Yourself Guide to Home Safety and Healthy Living” (Sentient Publications, 2009) offers parents easy-to-implement solutions and cost saving tips to keep children and pets safe and healthy.

Interviews may be arranged via http://thesafetyexpert.com

Debra Holtzman, J.D., M.A.
Hollywood, FL

http://www.expertclick.com/NewsReleaseWire/Food_Safety_Requires_Vigilance_at_the_Grocery_Store,201136604.aspx

food safety, fresh seafood, Industry Press Release

Chile’s Food Exports to the European Union Grew By 42% in the Past Five Years

SANTIAGO, Chile, October 20, 2011 /PRNewswire/ –

Chilean food exports to the European Union grew by 42% over the past five years. Sales climbed from US$ 1,618 million in 2006 to US$ 2,304 million in 2010. Of all the food exported by the South American country to the EU, 34% was fruit (fresh, frozen and dehydrated), followed by wine (29%) and seafood (16%).

Chile’s total food and beverage exports have exhibited a sustained increase during the last 10 years. Except for the decline that occurred in 2009 due to the international financial crisis, a growth rate of 137% was recorded between 2000 and 2010, with total exports approaching US$ 11,700 million for 2010. The Chilean goal, for which an intense private-public effort is being implemented, is to position Chile among the 10 leading food-exporting countries in the world, with annual shipments that could be as high as US$ 20,000 million in 2015.

In this context, Chile is expecting to keep increasing its exports of food products to the European Union. At an event organized by the Chilean delegation for ANUGA 2011 (one of the largest food fairs in the world held every two years in Cologne, Germany, which was attended by some 40 Chilean companies in 2011), Chile’s ambassador to Germany, Jorge O’Ryan said: “We realize we have to work very hard to achieve excellence in food production, diversifying our products, moving forward with environmentally sustainable production — creating a supply that doesn’t cause damage, with investments in agricultural and livestock technology and training for a labor force that produces profitable value chains that are well integrated between production and final markets.”

In Europe, concerns grow each day regarding environmental issues, people’s health, food safety and innovation. With regard to this last point, Ambassador O’Ryan emphasized that “We have established a strategic alliance with Germany to set up in Chile the first center of the Fraunhofer company in Latin America, which will give the country prominence as a platform for innovation in the region.” Indeed, one of the focal points of the work of the Fraunhofer Chile Research Center for Systems Biotechnology will be agribusiness.

For Chile, the European Union represents the second-place destination for its total exports. Antonio Dominguez, Director de Chilealimentos also sees good prospects in Europe for Chilean food exports. “I thought that at ANUGA I would find clients who were very pessimistic because of the economic situation on the continent. I thought they would not want to buy, or make long-term decisions, and yet the perception I’ve come away with these days is that they are going to continue buying, so I see a good future for our shipments,” he says as he assesses efforts to date. In his opinion, the Chilean food industry has been gaining in competitiveness, which is now enabling this sector to establish better terms as it comes up against European producers.

To Andres Rodriguez, Executive President of Chilean Walnut and Executive Vice President of Chilean Dried Plums, the Economic Association Agreement between Chile and the European Union has been one of the elements facilitating Chilean exports to the EU. “The accessibility of Chile, both in terms of tariff conditions as well as the level of trust among their economies, has come to figure in the export-import relationship, giving rise to very strong commercial ties that are increasingly fruitful,” he notes.

Sources at ProChile, the Chilean government agency charged with promoting exports, let it be known that they will continue to work in areas of growing demand in Europe, such as functional, organic foods, and products requiring certification such as halal, kosher, or with the seal associated with fair trade.

With regard to environmental concerns in these markets, as far as the distance to distribution centers is concerned, it is not a limiting factor that affects the carbon footprint of these exports, since the emissions of greenhouse gases related to the transportation of Chilean products is substantially lower than that of goods produced and sold in Europe. This is chiefly due to the fact that 90% of Chile’s exports travel by ship, whose efficiency is 3.2 times greater than the ground transport used in Europe and the United States.

CHILE NEUTRALIZES CARBON FOOTPRINT AT FOOD AND BEVERAGE FAIRS

As an extension of this approach, and as a practical measure, starting in 2011, ProChile is also neutralizing the carbon footprint resulting from Chile’s participation in the world’s food and beverage fairs, measuring all CO2 emissions these events generate in the categories of international and domestic transport of the entire Chilean delegation, the shipment of materials and/or samples, energy consumption in the pavilion, as well as trash generated.

Since February of 2011 up until now, six of Chile’s international events have had the equivalent of 1,855 tons of CO2 emissions neutralized: Fruit Logistica 2011 (Berlin), Biofach 2011 (Nuremberg), Prowein (Dusseldorf), London Wine (London), Carbon Expo (Barcelona) and Fancy Food Show (Washington). In doing this, Chile is seeking to reconcile the interests of economic growth, social wellbeing and the environmental sustainability of the country, consistent with its commitment to mitigate the effects of climate change.

EUROPEAN MARKET ANALYSIS

In 2010, total Chilean exports to member countries of the European Union were US$ 12,226 million, which represented a growth of 25% over the previous year. As for imports from the EU, during the same period they came to US$ 7,561 million. Commercial exchange added up to US$ 19,787.

In 2010, Chilean exports to the European Union were chiefly concentrated in the Manufacturing Sector, with a share of 54%, followed by the Mining Sector (15%); Agricultural Foodstuffs (10%); the Forest Industry (8%); Wines (6%), Seafood (3%) and Services and Other (2)%. During the first six months of 2011, Chilean exports to the EU totaled US$ 8,010 million

Department of the National and International Press at ProChile

Source of statistical information: ProChile based on figures from Global Trade Atlas, the National Customs Service and the Banco Central de Chile.

Distributed by PR Newswire on behalf of ProChile

Contact details for all releases are only available to the media via PR Newswire for Journalists.

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From Wikipedia, the free encyclopedia
Distribution and habitat

Extant catfish species live in inland or coastal waters of every continent except Antarctica. Catfish have inhabited all continents at one time or another. Catfish are most diverse in tropical South America, Africa, and Asia. More than half of all catfish species live in the Americas. They are the only ostariophysans that have entered freshwater habitats in Madagascar, Australia, and New Guinea.

They are found in freshwater environments, though most inhabit shallow, running water. Representatives of at least eight families are hypogean (live underground) with three families that are also troglobitic (inhabiting caves). One such species is Phreatobius cisternarum, known to live underground in phreatic habitats. Numerous species from the families Ariidae and Plotosidae, and a few species from among the Aspredinidae and Bagridae, are found in salt water.

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