The universal practice in the snail export business is to prepare and pack the meat neatly before shipping Mature snails are dipped in hot water and boiled for 20 to 30 minutes. Thereafter the edible part is disengaged from the shell, washed severally with vinegar, lime and salt water and packed in a polythene bag weighing 4 to 8kg, or canned. The consignment is frozen to keep it fresh for export. Snail demand continues to be higher than supply on the market, providing a fillip for both existing and new investors.
Learn more about snail farming in Nigeria and export @ http://www.thethyconsulting.com/thebeautyofsnailfarming.htm
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