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A dificuldade em suprir a demanda de proteina de origem animal de excelente valor biologico para a populacao humana e uma das maiores preocupacoes do nosso seculo. De acordo com a FAO, a atividade pesqueira (pesca extrativa e aquicultura), sera uma das principais atividades responsaveis pela seguranca alimentar do planeta, com previsoes de producao de proteina de origem animal para a proxima decada maior do que o setor de animais de abate (carnes bovinas, suinas e aves). A utilizacao de recursos pesqueiros subutilizados com potencial para explotacao podera assegurar a manutencao da oferta primaria de materia prima no mercado interno local e/ou regional, e inibir oscilacao de precos, como a pratica da mariscagem. Neste contexto, o presente artigo de revisao tem por objetivo evidenciar o potencial da Anomalocardia brasiliana para explotacao e processamento contribuindo para o fortalecimento desta cadeia produtiva no segmento artesanal e diversificacao de produtos no mercado brasileiro. The production of clams and its potential for development of new products based on fish Abstract: The difficulty in supplying the animal protein demand of great biological value for the human population is a major concern of our century. According to the FAO, the fishery (extractive fishing and aquaculture), will be one of the main activities responsible for food safety in the world, with animal protein production forecasts for the next decade longer than the slaughter of animals sector (beef, pork and poultry). The use of fishing resources with underutilized potential for exploitation can ensure the maintenance of primary supply of raw materials on-site domestic and / or regional, and inhibit movement of prices, as the practice of shellfish. In this context, the present review aims to highlight the potential of Anomalocardia brasiliana to exploitation and processing contributing to the strengthening of this production chain in the craft segment and product diversification in the Brazilian market.

A produção de vôngole e seu potencial para o desenvolvimento de novos produtos a base de pescado