escargiculture

Escargiculture, or snail farming, is the practice of breeding land snails for commercial use, primarily for human consumption. It involves husbandry, nutrition, and sanitation to produce edible snails that meet market standards. The main farmed species are Helix pomatia and Helix aspersa; other genera such as Achatina are cultivated in some regions with varying regulatory status.

Farming methods range from outdoor pens to semi-intensive and intensive facilities. Outdoor setups use vegetated, damp enclosures; indoor systems provide controlled humidity and temperature. Snails are fed greens, vegetable scraps, and calcium sources, and may receive formulated feed. Breeding can occur year-round in warm climates and seasonally in temperate regions.

Reproduction and growth take several months. Eggs hatch into juveniles that reach market size with careful management of humidity, feed, and sanitation. Prior to processing, snails are purged to clear gut contents, washed, and prepared for sale as whole escargots or as processed products.

Markets are strongest in France, Italy, and Spain, with growing interest elsewhere. Regulation typically covers animal welfare, food safety, and traceability. Environmental considerations include waste management and the risk of non-native species escaping into ecosystems. Escargiculture intersects with gastronomy, agricultural sustainability, and regional food policy, and it operates under veterinary and food-safety frameworks in many jurisdictions.