Taiwan's sub-tropical weather, richness of water resources and abundant food off its seashore provide a good environment for raising eels. The eel-production business of Taiwan was started in 1952 by the Department of Fishery Development of the Vocational Assistance Commission for Retired Servicemen in Taoyuan. It was proclaimed a success in 1956 and many people began to raise eels. At present, the area used for producing eels is more than 1,600 hectares (3,000 acres). Each hectare of land produces about ten metric tons of eels a year. Taiwan's annual production of eels is about 20,000 metric tons, worth more than US$100 million. Taiwan eels were raised only for the domestic market before 1956. Not until 1967 were they exported abroad.
Eighty percent of the Taiwan eels are exported. More than 90 percent o f the exports go to Japan. Hong Kong and the Southeast Asian countries are next in purchases. The so-called white eels are considered the most nutritious and appetizing. Their flesh also is regarded as a tonic by the people in the East. The eels exported live to Japan are made to hibernate in low temperature when air lifted. On their arrival at their destination, these eels will warm up and wake up. Canned eels also are exported in a large quantities. The exporting of eels brings foreign exchange of about US$100 million annually to the Republic of China. The raising of eels gets assistance through a series of government programs. The major problems are to improve the quality of eel food, to keep eels from contracting disease, reduce costs and make them grow faster. Improvement of packing and shipping techniques and of management methods also are sought.
Well-equipped ponds for raising eels
Weighing eels for shipment
Chilled eels are transported in plastic bags
Eels are packed in a plastic bag filled with ice and oxygen, so that they will remain alive during shipment
Eels packed for exporting
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