Oyster depuration display unit for high-end restaurants
2011
Considerable interest has been generated recently on
consumption of live oysters in high-end restaurants in cities such
as Kochi. A major lacuna in this lucrative and emerging enterprise
is the lack of consumer confidence on quality of live oysters,
particularly purity of oysters with respect to microorganisms. In
a meeting with a large number of chefs of star hotels in Kochi at
David Hall on 9th June 2010 organized by the CGH Earth group,
scientists of CMFRI gave an exposition on farming of oysters and
methods of its purification.
A consensus that emerged during the meeting was that oyster
purification should be done in a manner which is visible to the
restaurant clients. Accordingly the CMFRI is proposing a model
ULTRA-PURE DEPURATION DIPLAY UNIT (DDU) the details of which
are presented in this manual.
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