From Farm to Export

Namsnails have reached yet another milestone this year! Just a few months ago, our snails were just tiny hatchlings. Over the past few months, we have watched our hatchlings grow. Today, we are proud to say that our snails have reached maturity and are ready to be harvested!

Snail farming has evolved into a structured and highly regulated industry, especially when it comes to preparing snails for export. The process started with the tiny hatchlings. For several months, the hatchlings were carefully monitored. They eat, sleep and grow! When snails reach the desired weight, which is between 20g and 25g, they develop well-formed, fully matured shells and once they pass all health checks, they are ready to be harvested. The harvesting process has three stages: collecting, purging and hibernating.

🧺 Harvesting:

The first stage is critical as the snails are carefully handpicked. Each snail must be handled with care to prevent its shells from being damaged. All snails must be weighed and inspected for health and maturity. To Namsnails, it is important that our snails are treated with respect, ensuring minimal stress for the animals.

💧 Purging:

Once the mature snails are collected, they will go through a multi-day process to cleanse their digestive system. Why is this important? Well, it ensures that all undigested food, potential toxins and waste are removed from the digestive system in order to be safe for humans to consume. This process is a must for food safety regulations. How does purging work? The snails are placed in a well-ventilated, dry storage area without food for 5-7 days. This allows them to empty their intestines. To prevent the snails from dehydrating, they should be misted with water daily. Lastly, all snails must be cleaned. All mucus, faeces or sand must be removed from their shells. All dead snails must be removed in this process, before contamination occurs.

🐌💤 Hibernation:

The last stage before export is induced hibernation. This is a natural state in which the snails become dormant due to reduced activity. During hibernation, snails reduce their metabolism, allowing them to survive extended periods without food or water. With this method, mortality and stress are minimized during transportation and the shelf life is extended. For snails to enter hibernation, they need to be placed in a cool, dry area with temperatures between 4-8°C and controlled humidity (around 65%-70%). The snails will then form a protective layer called an epiphragm. Once the snails have fully sealed their shells, they are sorted one last time to ensure all the dead snails are removed. The healthy snails are then packed for final export.

Each stage, from harvesting to purging to hibernating, is an essential process to ensure that the snails are healthy and of good quality. At Namsnails, we are not just growing snails, but we are building a quality brand. Every milestone reached reflects our team’s hard work and brings us closer to placing Namsnails on the global culinary map!