- Native to Israel/Northern Africa. Also known as St. Peter’s fish.
- First fish to be farmed by man. Egyptians began raising tilapia in lakes and ponds 2,500 years ago. Drawings of tilapia farming have been found on Egyptian tombs dating back to 2,500 BC.
- Aquaculture/Farming--Raised in both outdoor and indoor ponds, therefore, they are not able to escape into rivers to compete with other fish. Tilapia feed on algae and plankton, which helps to keep their water clean. They are abundant and easily grown. One pair can produce up to 100,000 fish in six months. They are 50 times cheaper to produce than beef. They are disease resistant, reproduce easily, and do not require antibiotics because they are naturally used to close quarters. Tilapia is a warm water fish, ideally, between 76-84 degrees F.
- Nutrition—High in protein, low in sodium, low in fat. Contains Omega-3 fatty acids, antioxidants, B complex vitamins and minerals, including calcium, iron, potassium and phosphorous. Extremely low mercury levels due to its short life span and the fact that it doesn’t eat other fish that may contain mercury. A 4 oz fillet contains 90 mg of Omega-3 fatty acids and 21 grams of protein. Tilapia is a lean, white, flaky fish.
THE SISTAS:
We are now the proud owners of 40 (soon to be 80 we hope) egg laying
hens. Beth calls them the sistas. Currently we go through about 210
eggs a week between the children and the women's program. We have
started this program to provide fresh eggs and to save money as well.
If all goes as we hope, we actually will be able to sell eggs to
ladies who then can resell them and so help provide for their families.