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A snail farm near Eyragues, Provence, France. Heliciculture, commonly known as snail farming, is the process of raising edible land snails, primarily for human consumption or cosmetic use. [1] The meat and snail eggs a.k.a. white caviar can be consumed as escargot and as a type of caviar, respectively. [2]
The practice of rearing snails for food is known as heliciculture. For purposes of cultivation, the snails are kept in a dark place in a wired cage with dry straw or dry wood. Coppiced wine-grape vines are often used for this purpose. During the rainy period the snails come out of hibernation and release most of their mucus onto the dry wood/straw.
A city known for its snail culture is the town of Lleida, in the north-Spanish region of Catalonia, where the L'Aplec del Cargol festival has been held since 1980, receiving some 300,000 visitors during a weekend in May. [17] Snail were eaten periodically in Central-Europe sometimes, as food or medicine.
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The width of the shell ranges from 10 to 12 millimetres (3 ⁄ 8 to 1 ⁄ 2 in) at maturity, [4] with an average length of 16 to 38 mm (5 ⁄ 8 to 1 + 1 ⁄ 2 in). Shell height can reach up to 30 to 52 mm ( 1 + 1 ⁄ 8 to 2 in), [ 4 ] [ 5 ] [ 3 ] The length is measured from the end of the aperture to the apex.
The snail takes 30–40 days to hatch and is then considered young (before sexual maturity). Sexual maturity begins between 4 and 16 months after hatching. The snail is relatively fast moving at about 8 mm/s. [3] The snail has a light grey or brown body, with its lower tentacles being long and almost touching the ground.
Snail slime is a kind of mucus (an external bodily secretion) produced by snails, which are gastropod mollusks. Land snails and slugs both produce mucus, as does every other kind of gastropod, from marine, freshwater, and terrestrial habitats.