Being Spain the third consumer of snail in Europe,  behind France and Italy; only 3% of  snail marketed in our country has its origin in farm (HELICICULTURE). Much of the demand not covered by farmed snails comes from wild collection (approximately 2,400 tons/year).

 

The wild collection of snails has an environmental impact in those areas where it is carried out massively, in such a way that the balance in the ecosystems is being altered.

 

The snail is a food, so its marketing should be subject to controls and certifications  hygienic-sanitary and quality. Exactly the same as occurs with molluscs of marine origin (cockles, clams, mussels). This precaution seems logical, since molluscs, without purification in the case of shellfish, and land snails are bioaccumulators, that is, they do not eliminate the toxins they ingest, but rather accumulate them in their tissues.

 

The grower adds value through  their work, selecting the best specimens, taking care of the feeding of the animals, the conditions of the habitat;  acting on aspects such as the regulation of humidity, temperature and  hygienic conditions of the parks (snail farms)

 

In short, it is about proceeding with the best practices that guarantee both the  quality parameters, appreciated by the consumer and  the  sanitary parameters required in any food