Claire Corlett

Fish Food, Fish Tanks, and More
Virginia Farming: Menhaden Fish Industry.

Virginia Farming: Menhaden Fish Industry.


>>THE VIRGINIA HORSE INDUSTRY BOARD AND THE VIRGINIA CHRISTMAS TREE GROWING ASSOCIATION ARE PROUD SPONSORS OF “VIRGINIA FARMING.”>>BROADCAST OF “VIRGINIA FARMING” IS MADE POSSIBLE BY THE VIRGINIA FARM BUREAU FEDERATION, HELPING FARMERS SINCE 1926. HELP PROTECT VIRGINIA FARMS AND KEEP FRESH, SAFE, LOCAL FOOD ON OUR TABLES. VISIT SAVEOURFOOD.ORG TO LEARN HOW YOU CAN HELP. HI EVERYBODY– WELCOME TO VIRGINIA FARMING, I’M AMY ROSCHER. THIS WEEK WE TRAVEL TO REEDVILLE, VIRGINIA AND LEARN MORE ABOUT THE MENHADEN FISHING INDUSTRY. THESE FISH ARE WILD CAUGHT, SO THEY’RE NOT CONSIDERED PART OF OUR AQUACULTURE COMMODITIES. BUT IT’S A STORY WITH A LOT OF HISTORY AND SIGNIFICANCE TO OUR COMMONWEALTH. I HOPE YOU ENJOY THIS SPECIAL EDITION OF VIRGINIA FARMING. ♪>>TODAY, WE ARE VISITING REIDSVILLE VIRGINIA, A SMALL TOWN THAT HOSTS A VERY LARGE INDUSTRY. THE MADE HEAD FISH INDUSTRY HAS BEEN HERE SINCE THE 1800S. WE ARE GOING TO VISIT OMEGA PROTEIN AND FIDELITY DO WITH THESE FISH. FIRST, WE WILL GET A HISTORICAL ASPECT. WE ARE INSIDE THE BEAUTIFUL REED VILLE MUSEUM. THANK YOU FOR JOINING US TODAY. I WOULD LIKE TO START OUT WITH A LITTLE BIT OF HISTORY ABOUT THE MAID DIDN’T FISH — THE MAIDENHEAD FISH.>>THE INDUSTRY HAS BEEN SINCE THE SETTLERS CAME HERE.>>WHEN YOU SAY AGRICULTURAL, THEY USED YOU PLAN TO THE FISH IN THE GROUND WITH THE CORN.>>RIGHT. A LADY WAS COOKING MAIDENHEAD FISH FOR HER CHICKENS. SHE TOOK IT TO BOSTON TO AN OIL MERCHANT.>>HOW LONG HAS THIS FISH INDUSTRY BEEN HERE IN REEDVILLE. 1855. HE SAW THEY WERE A DECLINING NUMBER OF FISH UP THERE. HE HAD TWO SAILBOATS AND HAD WHAT THEY CALLED CATTLE FISH. THEY PUT FISH IN THE KETTLES AND COOKED THEM THAT WAY. AND TAKE THE FISH SCRAP TO PUT IT ON THE DOCK AND LET THE SUN-DRIED IT. [INDISCERNIBLE] CONICAL’S CREEK HAD WHAT THEY HAD WHAT THEY CALLED CATTLE FACTORIES.>>THAT IS THE ONE THAT REMAINS. IN ALL THESE YEARS OF THE MENHADEN FISHING, WHAT ARE THE BIGGEST CHANGES YOU HAVE SEEN?>>THEY ARE — ONE OF THE BIGGEST CHANGES HAS BEEN THE AIRPLANE. THEY FIRST STARTED TO USE AIRPLANE TO FIND A STATION. THEY CAN DO IT IN HALF AN HOUR WHERE THEY USED TO GO ALL THEY LOOKING FOR THEM. SECOND, THE NYLON NET. THE COTTON THAT WOULD DRIVE FAST IN THE HEAT. THEY DIDN’T HAVE THE STRENGTH. THE NEXT IS THE PANEL BOX. THAT WAS LABORSAVING.>>WHAT IS A POWER BLOCK DO?>>IT RETRIEVES THE NET. IT BRINGS THE FISH UP.>>THAT IS WHAT USED TO BE DONE BY ALL THE MEN ON THE BOAT. THEY WOULD PULL OUT THE SAME TIME.>>YEARS.>>MR. GEORGE, THANK YOU FOR HAVING US HERE TODAY. THIS MUSEUM IS ABSOLUTELY A TREASURE.>>A LOT OF WORK HAS GONE INTO IT.>>THANK YOU VERY MUCH. NOW, WE WILL GO ACROSS THE STREET TO OMEGA PROTEINS. HERE WE ARE AT OMEGA PROTEINS IN REEDVILLE. I AM JOINED BY MONTE D — MONTY DIEHL.>>OMEGA PROTEINS IS A HIGH-PROTEIN FISH MEAL FOR BOTH HUMAN AND CONSUMPTION.>>HOW LONG HAS OMEGA PROTEIN BEING HERE?>>THERE HAS BEEN A REDUCTION MENHADEN REDUCTION PLAN SINCE 1978.>>IT STARTED OUT AS HANEY?>>THIS INDUSTRY HAD NUMEROUS SMALL FAMILY-RUN OPERATIONS BACK IN THE 1800S AND EARLY 1900S. THROUGHOUT THE YEARS, AS THE INDUSTRY BECAME MORE MECHANIZED AND A LOT OF INDUSTRY CONSOLIDATION TO THE POINT WHERE WE ARE NOW THIS IS A SALT LAMP LEFT ON THE ATLANTIC COAST.>>BEING A SALT PLANT, HOW MANY FISH GO OUT OF HERE A WEEK — OR COME IN A WEEK?>>ON AVERAGE, WE PROCESS BETWEEN 15 AND 18 MILLION FISH A WEEK.>>THE FISH COME IN ON THE BOATS BUT WHAT LEAVES THE PLANT?>>FISH OILS, BOTH CRUDE AND REFINED. WE HAVE OUR OWN OIL REFINERY HERE ON SITE. AFTER WE RENDER THE FISH, THE OIL IS REFINED FOR VARIOUS USERS NEEDS, WHETHER IT IS HIGH-END VETERINARY SEEDS OR CONCENTRATED UP TO AND INCLUDING FOR HUMAN CONSUMPTION. WE HAVE MEAL PRODUCTS THAT IS HIGH IN PROTEIN BUT IS USED FOR LIVESTOCK CREATED, FOR PET FEES AS WELL AS WHERE AS AQUACULTURE FEED.>>DO YOU FISH FOR THESE MENHADEN YEAR-ROUND?>>THIS IS A SEASONAL FISHERY. THEY ARE MIGRATORY. IN THE WINTER, THEY GO OFF THE COAST OF GEORGIA AND NORTHERN FLORIDA. AS THE WATER WARMS UP, THEY MIGRATE NORTH, ARRIVING HERE OFF THE VIRGINIA COAST SOMEWHERE AROUND MARCH OR APRIL. HAVE SEASON STARTS EARLY TO MID-MAY. WE WILL FINISH LATE NOVEMBER EARLY DECEMBER WHEN THE FISH STAR MIGRATING BACK DOWN THE COAST. THEN THEY GET OUT OF OUR RANGE.>>HOW DOES THAT WORK FOR YOUR EMPLOYEES IF YOU ARE NOT FISHING AND YOU ARE NOT BRINGING THIS IN OVER THE WINTER?>>OUR FISHERMEN ARE SEASONAL. ONCE OUR SEASON ENDS IN LATE NOVEMBER, THEY GO ON AND HAVE OTHER JOBS. MANY OF THEM HAVE OTHER COMMERCIAL FISHING-TYPE JOBS, OYSTER, ELAM THAT, AND SOME CARPENTERS DO VARIOUS THINGS THAT THEY HAVE DONE OVER THE YEARS. THEY HAVE A SECONDARY SCHOOL — SECONDARY SKILL. WORKERS DO WORK YEAR-ROUND. AT THAT POINT, WE PERFORM SCHEDULED MAINTENANCE ON OUR VESSELS SO THAT, WHEN MAY COMES AROUND, WE ARE READY TO START ALL OVER AGAIN.>>YOU FISH FROM WHAT TO WEAR?>>FROM AS FAR NORTH AS NEW JERSEY DOWN TO CAPE HATTERAS, NORTH CAROLINA.>>WHAT DO YOU THINK MAKES THE MAIDENHEAD AND SO PLENTIFUL — THE MEN HATED SO PLENTIFUL — THE MENHADEEN!!N SO PLENTIFUL?>>THEY CAN LAY AS MANY AS 3000 EGGS. IT IS VERY POPULOUS FOR BAIT, FOR BOTH LOBSTER BAIT, CRAB BAIT, CRAWFISH DATE DURING THERE IS A SEPARATE BAIT INDUSTRY THAT FISHES OFF THIS SPOT. BUT THERE IS NOWHERE NEAR THE HARVESTING PRESSURE ON THIS STOCK THAT WOULD DEPLETE ITS VAST NUMBERS OUT IN THE ATLANTIC.>>I WANT TO GET MORE PERSONAL NOW. I HEARD THAT YOU ARE A FOURTH GENERATION MENHADEN FISHERMEN.>>I AM. MY GREAT GRANDFATHER, MY GRANDFATHER AND MY FATHER WERE ALL CAPS IS HERE AT THIS VERY PLANT. ALL OF MY UNCLES WERE CAPTAINS HERE. I WORKED ON THE BOATS HERE WITH MY FATHER THROUGH SCHOOL, THROUGH COLLEGE. AFTER COLLEGE, I WENT TO THE AIR FORCE AND RETIRED OUT OF THE AIR FORCE AS AN OFFICER. I FOUND MYSELF BACK HERE. MY SON IS A 24-YEAR-OLD MATE ON ONE OF THESE BOATS, MAKING HIM A FIFTH-GENERATION FISHERMAN IN MY FAMILY. MY BROTHER IS A FISH SPOTTER. I HAVE NUMEROUS COUSINS HERE. MY FATHER-IN-LAW HOLDS THE DISTINCTION OF BEING OUR LONGEST SERVING EMPLOYEE, OVER 50 YEARS AS AN ENGINEER.>>THIS IS A FAMILY BUSINESS.>>MANY OF OUR EMPLOYEES ARE MULTIGENERATIONAL AND HAVE MANY FAMILY MEMBERS WORKING HERE RIGHT NOW.>>DESCRIBED FOR ME A DAY IN THE LIFE OF A MENHADEN FISHERMEN.>>IT IS A VERY LONG WEEK. WE ONLY FISH MONDAY THROUGH FRIDAY. WE DON’T FISH ON WEEKENDS. A TYPICAL WEEK STARTING FOR US, SUNDAY MORNING, WE HAVE FISH SPOTTERS. THEY LOCATE THE LARGE SCHOOLS OF MENHADEN. THEN THERE IS A RECONNAISSANCE. WE WILL FLY FROM NEW JERSEY TO THE COAST OF NORTH CAROLINA. THEY WILL END IN THE MIDDLE OF THE DAY AND DO A FISHERY REPORT. THEY WILL WRITE DOWN WHERE THIS OFFICE, WHETHER IT BE 2 MILLION FISH TWO MILES OFF OF OCEAN CITY, MARYLAND, 15 MILLION FISH EIGHT MILES OFF OF VIRGINIA BEACH. THEY WILL COMPILE THIS RECONNAISSANCE REPORT AND CALL ALL OF OUR CAPTAINS AT HOME. THEY WILL TELL THOSE CAP IS WHERE THEY SAW THESE FISH. A CAPTAIN THAN WILL REALLY HAVE TO USE HIS EXPERIENCE AND WHAT HE BELIEVES THOSE FISH WILL DO BASED ON THE WEATHER CONDITIONS FOR THE NEXT WEEK AND HE WILL DECIDE WHERE HE WANTS HIS BOAT TO BE ON MONDAY MORNING WHEN THE SUN COMES UP. TO GET HIM AND HIS CREW THE BEST CHANCE TO CATCH AS MANY FISH AS I CAN. IF THAT MEANS THEY NEED TO BE IN CAPE HATTERAS NORTH CAROLINA, THE CAPTAIN WILL CALL HIS MEN AND SAY BE ON THE BOAT AT 2:00 SUNDAY AFTERNOON. WE HAVE A LONG RIDE. OR IF IT IS HERE ON THE CHESAPEAKE BAY, THEY MAY NOT LEAVE THE DOCK UNTIL 3:00 A.M. ON MONDAY MORNING. BUT THAT CAPTAIN WANTS TO HAVE HIS BOAT WHERE HE AND HIS CREW CAN CATCH THE MOST FISH WHEN THE SUN COMES UP. MONDAY MORNING, 20 TO 30 MINUTES BEFORE THE SUN COMES UP, OUR FISH SPOTTERS, SO THEY ARE OVEREXPOSED AREAS WHEN THE SUN COMES UP, ESPECIALLY THE HUNT BEGINS AT THAT POINT. AS SOON AS THOSE CAPTAINS ARE COMING TO THE PLANT, THEY WILL OFFLOAD THREE TO FIVE HOURS PER BOAT. DEPENDING ON WHERE THEY ARE IN LINE THAT NIGHT. AS SOON AS THEY GET BACK OUT, GET THE FISH OUT, THEY WILL HEAD BACK OUT ON THE BAY OR DOWN THE COAST TO GIVE BACK TO WHERE THEY WANT TO BE THE NEXT DAY. THAT CYCLE WILL CONTINUE UNTIL FRIDAY WHEN THE SUN GOES DOWN, WHEN ALL THE VOTES WILL COME BACK TO THE DOCK.>>THANK YOU SO MUCH FOR TAKING YOUR TIME TO TALK TO US TODAY. I THINK WE WILL GO SEE IF WE CAN FIND ANDY HALL. HE WILL WALK US THROUGH THE PROCESSING. SO WE HAVE ASSISTANT MANAGER — ASSISTANT GENERAL MANAGER ANDY HALL. WE ARE HERE ON THE DOCK.>>THIS IS WHERE THE VESSELS COME IN THE ATLANTIC OCEAN. WE HOOKED THEM UP TO THESE BIG COMPS AND THEY ARE PROMPTED TO OUR HOLDING BINS — THESE BIG PUMPS AND THEY ARE PUMPED INTO OUR HOLDING BIN. FROM THERE, THEY GO THROUGH THE PLANT TO BE PROCESSED.>>WILL WE LOOK AT THAT PLANT NEXT?>>YES.>>SOMETHING THAT I THINK IS AMAZING IS THAT IT IS ALL MENHADEN. I DON’T SEE A CRAB OR A SHRIMP.>>THAT IS ONE OF THE GREAT THINGS ABOUT OUR FISHERY. IT IS ONE OF THE CLEANEST IN THE WORLD.>>WHAT ABOUT THE AGE OF THE FISH? YOU DON’T CATCH THE REALLY YOUNG FISH.>>WE DON’T WANT THEIR YOUNG. WE DON’T CATCH ANY FISH LESS THAN A YEAR OLD. THE SIZE OF THE NET ALLOWS THE YOUNG ONES TO SWIM THROUGH. WE WOULD MUCH RATHER CATCH THEM ONE OR TWO YEARS LATER. IT DOESN’T AFFECT THE ECOSYSTEM BECAUSE MOST PREDATOR FISH DON’T EAT THE VERY SMALL ONES.>>WHEN THESE FISH, OFF THE BOAT, THEY GO THROUGH THE PIPES. WE SAW THEM GO THROUGH THE AUGER . THE NEXT STEP IS TO GO TO THE COOKER.>>THEY COOK AT 205 DEGREES OR SOMETHING. IT TAKES A 20-MINUTE TRANSIT TIME TO GO THROUGH THERE. IN 20 MINUTES, THEY ARE COOKED. THEN EACH COOKER IS ATTACHED TO ITS OWN INDIVIDUAL [INDISCERNIBLE] IT IS SOMETHING THAT TAKES THE VOLUME OF ONE BY ONE FOOT AND COMPRESSES IT TO A VOLUME OF THREE BY THREE INCHES. THAT MATERIAL IS SURROUNDED BY FINE STAINLESS STEEL SCREEN SO THE LIQUID IS EXPRESSED OUT. THEN WE HAVE THE FLESH, THE BONES, THE SCALES, EVERY PART OF THE FISH. THE OTHER SIDE IS THE LIQUID SIDE THAT HAS OIL AND OIL AND BLOOD, WHATEVER LIPID THAT CAME WITH THE FISH. WE HANDLE THOSE TWO PRODUCT LINES SEPARATELY. AND THEN THERE ARE VERY FINE SOLIDS THAT COME THROUGH THE SCREEN. SO WE HAVE THIS GROUP OF DECANTERS. THAT IS PUMPED IN AND REMOVES THE SOLIDS. WE HAVE A WHOLE SEPARATE PROCESS OVER THERE THAT MAKES THE OIL-WATER SEPARATION. THE WAY WE PRODUCE OUR OIL IS WE BATCH IT. WE RUN UNTIL WE FILL OUR TANKS WITH OIL. WE WILL REPORTED TO JAY AT HSC. WE HAVE A TANK OPERATOR WHO PUMPS THAT TANK AND THEN IT’S IS HFC’S OIL.>>THE FISH HAVE BEEN PRESSED AND THE OIL AND WATER ARE GOING TO ONE AREA OUT. WHAT ABOUT THE SOLIDS?>>THE SOLID MATERIALS HAVE A TWO-STEP PROCESS. IT IS ABOUT 50% MOISTURE AND 50% SOLID. WE PUT IT INTO THIS FIRST BANK OF DRYERS. IT GOES IN THERE AT ABOUT 58 PERCENT AND COMES OUT AT 38%. THIS MATERIAL ARE THE NEW. THESE ARE BIG ROTATING DRUMS. THEY USED TO HAVE A REALLY BIG FIRE AT THE END OF IT AND COMBUSTION GAS AND THE STEAM THAT WAS COMING OUT OF THE FISH AS YOU DRIVE IT FROM 38% TO 8%, WHICH IS WHAT WE DRY OUR MEAL TO. IT WAS A FOGGY DAY AROUND HERE AND IT SMELLS VERY FISHY. THE ONLY THING YOU WILL SEE NOW IS WATER. AT THAT POINT, IT IS REALLY FINISHED.>>GIVE ME AN IDEA TWO PURPOSES FOR FISHING.>>CHINA IS OUR BIGGEST CUSTOMER, MOSTLY FOR FEEDING BABY PIGS AND AGRICULTURE. WE SELL A LOT OF FISH MEAL TO THE PHILIPPINES. THE PEOPLE AND SAUDI ARABIA, THEIR ENTIRE DAIRY HERD IS FED FROM HERE. THEY WILL NOT ACCEPT ANY OTHER FISH MEAL FROM ANYWHERE THAN REEDVILLE. PIGS, DAIRY COWS, POULTRY PEOPLE, PET FOODS, HIGH-END PET FOODS THAT WANT THE BENEFITS OF OMEGA-3 AND>>AND THE HIGH-PROTEIN.>>THAT MEAL IS ABOUT 66% 13. — 66% PROTEIN.>>WE CAUGHT UP WITH BILL PURCELL, THE ENVIRONMENTAL MANAGER HERE AT OMEGA PROTEIN. A PLANNED THIS SIZE HAS TO PUT OFF SOME KIND OF WEIGHT — OF WASTE.>>OUR PRIMARY WASTE STREAM IS THE WATER THAT WE EVAPORATE AND SQUEEZE OUT OF THE FISH. IT IS PRIMARILY DISTILLED WATER. THE POLLUTANT WE HAVE TO REMOVE FROM IT IS AMMONIA. IT IS A PHYSICAL CHEMICAL PROCESS. WHEN IT COMES TO ME, IT IS IN THE FORM OF AMMONIUM, WHICH IS A WATER-SOLUBLE ION. I KNOW THE CHEMISTRY GEEKS IN THE CROWD WILL ENJOY THAT. BUT YOU CAN’T GET IT OUT OF THE WATER. SO WE RAISE THE PH UP TO 1.3. THEN WE PUT IT IN AMMONIA STRIPPERS. POMONA STRIPPERS ARE TALL TOWERS THAT ARE FILLED WITH — WE CALL THEM TELERETTES. THEY ARE BASICALLY WIFFLE BALLS. THEN WE FORCE AIR AND STRIPS IT OUT. WE STRIP 96% OF THE AMMONIA OUT OF THEY WILL WATER THAT WE SEE. WHAT WE ARE LEFT WITH IS VERY CLEAN DISTILLED WATER. BUT IT IS HIGH PH. WE CAN’T DISCHARGE IT. WE CAN’T USE IT. SO WE NEUTRALIZE IT WITH CO2, WHAT YOU EXPIRE IN YOUR BREATH. WE BRING THE PH DOWN BETWEEN 6 AND 9. WHEN YOU LOOK AT THE WATER, IT IS HIGH QUALITY, EASY TO USE. I DECIDED WE SHOULDN’T DISCHARGE THIS. SO WE USE IT IN THE PLANT. WE USE IT FOR MAKEUP WATER, MAKE UP WATER FOR OUR COOLING TOWERS, FOR VACUUM SEAL WATER. ULTIMATELY, WE PLAN ON USING IT FOR BOILER WATER BECAUSE THE WATER IS BETTER QUALITY THAN THE WATER THAT WE PULLED OUT OF THE GROUND THAT WE ARE USING FOR OUR BOILERS RIGHT NOW.>>HOW ARE YOUR ENVIRONMENTAL MANAGEMENT TECHNIQUES KEPT IN CHECK?>>WE HAVE A NUMBER OF PERMITS, A TITLE V AIR PERMIT, A BPFD WATER PERMIT, STORM WATER PERMITS, A GROUNDWATER WITHDRAWAL PERMIT, A WASTE MANAGEMENT PERMIT. WE HAVE LOTS OF PERMITS AND THAT HAS LOTS OF REPORTING AND TESTING REQUIREMENTS. WE ALSO HAVE PERIODIC INSTRUCTIONS FROM STATE AND FEDERAL OFFICIALS.>>YOU HAVE EVERY — YOU HAVE EYES ON EVERY THING YOU DO HERE.>>WE DO.>>WHAT DO YOU SAY TO THE NAYSAYERS WHO SAY NO WAY THE COMPANY THAT SIDE CAN BE — CANNOT BE ELIMINATING SOMETHING FOUL INTO THE WATER OR INTO THE AIR?>>WE REALLY CAN’T AFFORD TO DO SOMETHING LIKE THAT. THERE IS TOO MANY WAYS THAT, IF YOU GET CAUGHT, THE PENALTIES ARE SO SEVERE. AND WE HAVE NOTHING TO GAIN FROM IT. WE REUSE THE WATER THAT WE MAKE. WE TRY TO BE GOOD STEWARDS. WE PRODUCED OUR GROUNDWATER — WE REDUCED OUR GROUNDWATER WITHDRAWALS AT THIS PLANT. AT OUR HFC REFINER MORE THAN 50%. WE HAVE TO LIVE HERE LIKE ANYBODY ELSE. WE WANTED FOR OUR CHILDREN JUST LIKE ANYBODY ELSE DOES.>>THANKS SO MUCH FOR TAKING YOUR TIME WITH US TODAY.>>WE APPRECIATE YOU COMING DOWN TO SEE US.>>WE ARE AT THE HEALTH & CENTER WITH JANE CROWTHER. TELL US WHAT HAPPENS HERE.>>THIS IS WHERE HIGHLY NUTRITIONAL OMEGA RICH — OMEGA-3 RICH FISH OILS ARE PRODUCED.>>CAN YOU SHOW US HOW THAT HAPPENS?>>ABSOLUTELY.>>WHAT PART OF THE PLANT ARE WE IN NOW?>>WE ARE IN THE MEZZANINE OF THE OIL REFINERY.>>I UNDERSTAND THE REFINING OF THE CLEANING. WHAT IS FRACTIONATION.>>WHERE WE REDUCE THE SOLID FAT AND MAKE IT CLEAR AND PUMPABLE AND FLOWABLE.>>WHAT IS OUR FIRST UP?>>WHAT WE ARE LOOKING AT IS REFINING. WE ARE WASHING IT WITH WATER A SECOND CENTRIFUGE. AFTER THAT, WE HAVE BLEACHING. AND THEN THE FRACTIONATION, IT IS A COLD CRYSTALLIZATION STEP.>>WHAT HAPPENS?>>AFTER THIS PART>>– WHAT HAPPENS AFTER THIS PART?>>WE WANTED TO BE ODORLESS. WE PUT IT INTO A DEODORIZER. WE TAKEN IF LAWYER OUT OF THE ODOR WHILE PRESERVING THE OMEGA-3 CONTENT.>>HERE WE ARE IN THE LAB. WHAT ARE YOU DOING HERE?>>THIS IS THE PRODUCT THAT IS FULLY REFINED, BLEACHED AND FRACTIONATED, USED IN PREMIUM PET FOOD. I WANTED TO SHOW YOU WHAT A LOVELY OIL THIS IS. THIS IS ADDED DIRECTLY INTO A FEED FOR ANIMALS. SO THIS IS FULLY REFINED. OMEGA-3 FOR ANIMALS IS VERY SIMILAR TO THE BENEFITS FOR HUMANS. IN PREMIUM PET FRUITS — THAT HIS FOR EXAMPLE, OMEGA-3 PROVIDES THAT CONDITION QUALITY AS WELL AS ENHANCING THE PERFORMANCE OF THE ANIMAL, REDUCING INFLAMMATION, REDUCING RECOVERY TIME AFTER WORK OUT AND RACING AND THAT SORT OF THING. OMEGA-3 IS BENEFICIAL FOR HUMANS IN SO FAR AS REDUCING THE RISK OF CARDIAC HEART DISEASE, INCREASING BRAIN AND RETINA DEVELOPMENT IN INFANTS. ALSO FOR INDUCING THE RISK OF BEHAVIORAL DISORDERS.>>SO THERE YOU HAVE IT, A VERY BRIEF OVERVIEW OF THE MEN HAYDEN INDUSTRY RIGHT HERE IN REEDV ILLE, VIRGINIA. HAVE A GREAT WEEK.>>THIS PROGRAM IS BROUGHT TO YOU BY THE VIRGINIA FARM BUREAU. FARM BUREAU WORKS YEAR-ROUND TO HELP FARMERS AND ALL VIRGINIANS. HARMING, IT’S ALL GOOD TO LEARN MORE, GO TO VAFARMBUREAU.ORG. ♪

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