Tassie’s Tassal – Introducing Depha
Source: Global Salmon Initiative 2017 Sustainability Report
Edible yield is calculated by dividing edible meat by total body weight.
Carbon Footprint measures the total greenhouse gas emissions caused directly and indirectly by the production of a product. Carbon footprint is measured in tonnes of carbon dioxides equivalent (kgC002e) per tonne of the edible protein of the product.
Protein retention measures the gain in edible protein in relation to the consumed protein intake from food sources. It is calculated by percentage (grams protein in edible portion vs grams protein in feed)
Calorie retention measures the gain in edible calories of the product as a percentage of the calories consumed in the feed. It results in percentage calculation (calories in edible portion vs calories in feed).
Energy retention measures the efficiency of the product in relation to the energy retained from feed consumed. It is a calculated percentage (energy in edible parts vs gross energy fed).
|All statistics can be found online in the Global Salmon Iniative’s 2017 Sustainability Report. Click here to view the full report|
Depha completed studies in Aquaculture at the University of Tasmania before starting her career with Tassal 19 years ago. Hard work, determination and her love for growing salmon found Depha promoted to Regional Manager Tasmania in 2005 and Senior Manager of Farming in 2010, where she took on environmental and community projects in the area. Recently Depha has joined Tassal’s Engagement Team as Senior Manager of Community Engagement due to her industry knowledge and commitment to transparency.