About this Course

The earliest record of snails in cuisine dates back to 50 BC, where they were selectively bred and eaten in Rome. It is likely the Romans that spread the consumption of snails throughout Europe until the practice eventually reached early France the country that is most commonly associated with snails (escargot). To this day Italy and France are the major worldwide producers of snails (escargots). Most European snails are produced at what is known as an industrial or commercial scale, which refers to large operations, typically encompassing dozens of acres and producing many tons of snails per year. In tropical and sub-tropical areas like West and East Africa, natives gather snails, eat them and sell the surplus as a source of income.

What You Will Learn

• Discover diversity among native snails.
• Learn how to breed and manage snails.
• Increase interest in snail farming.
• Starting a profitable snail farming business