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To download mini-video, go to http://news.prd.go.th/news_detail.php?newsid=216736 Special Report for Andaman News NBT (VHF dial) at 8.30am & local Cable TV channel 1 + maybe FM90.5 Radio Thailand 6pm, broadcast to Phang Nga, Krabi & Phuket provinces, & possibly FM108 Mazz Radio 7.30pm in Phuket, Wednesday 23 April 2008 & http://news.prd.go.th or http://thainews.prd.go.th/newsenglish Good quality sea water on the east coast of Phuket Island at Koh Sireh area is proved to be ideal for cultivation of Abalone or sea shells with meat inside like mussels. Located on a large plot of land, the Phuket Abalone Farm, the first commercial farm operated in Thailand since 1996 by Sitthisak Muangsin, the Managing Director of the farm, who explained that he chose Phuket for two main reasons: the good water quality which is a vital element and Phuket's international air links as the production is mainly for exports. To many, Abalone is new or not known at all. Abalone belongs to the phylum Mollusca, which are found worldwide. The animal is named slightly differently in other parts of the world, as the company's managing director told us. Abalone is a traditional food in many Asian countries such as China, where it's not only a luxury food, but a health item also because of its high protein and low calorie content. Apart from its nice taste, Sitthisak defines the nutrition value and consumption purposes as being good for supplementary food and for cosmetics. Cultivation here is not only for commercial export, but they also have products made from fresh abalone such as seasonings and sauces, ready-to-eat soups, and other health products made at the Farm. Three sections are shown here: the Abalone farm, Abalone Restaurant and Abalone Products. These abalone are one year and a half old for commercial sales at about 25 grams each or 40 pieces per kilogram, and for breeding the parents are about 2 years old. They are sold at about 1,500 baht per kilogram. Sitthisak also revealed his production and marketing plans: The demand for this unique shellfish is quite consistent because of its unique taste. From around the world there are wonderful abalone recipes. The Japanese have recipes to suit many tastes such as boiling and steaming, but the most popular cuisine is sushi and sashimi. The favored western styles are grilling and deep-frying in skillets. He admits that his production from the farm now is only 0.5% of the total demand of 20,000 kilograms per year around the world. Abalone prices are affected by factors both in the supply and demand sides of the market, but given the rate of decline of supply, it will take many years to respond to the demand, thereby allowing prices to remain highly profitable. The farm operator said he is willing to explore any new options or sharing knowledge with others interested in this industry.