How did you get interested in becoming a Farm Manager
In Jean Marc's case, the interest for him in his job arises from his family tradition, which is complete involvement in fishery activities through the generations (grandfather, father, brothers). The change from fisheries to aquaculture (shellfish farmer) was due to the periodical economic crises in the fisheries sector and from the lack of assurance of a certain income. Aquaculture, and especially shellfish farming activities provide him with more concrete opportunities for a higher and steadier level of income. This more steady level of income is the result of having the opportunity to design and plan in terms of time (weeks, months and seasons) the harvesting of clams, and their subsequent selling on the market
Do you have any recommendations for individuals currently studying
He suggests that students should gain a wide basis of knowledge in Environment and Biological issues. They should concentrate on many different species of clams or shellfish, with the eventual aim of specialising in one of them.
Does the career field have potential to expand in the future? Is the career field a good option for both students and professionals considering a career switch?
Yes, absolutely. Currently, inside this sector and particularly within this company there is the potential to have a career pathway (career development and progression).
Work activities begin early in the morning, 5.30-6 am. We use vessels or boats to go to work not cars or bicycles as most of us do.
Consequently, as the boat is the main mode of transport and necessary for the work itself, we pay particular attention to its maintenance. I plan my working day inline with colleagues and in coherence with seasonal plans. Before visiting the site, you must make it your business to get news on the environment, weather and the site itself. Then we gather and prepare our instruments, to make the trip to the field site.
At the field site, we begin with checking the growth, and implementing controls if necessary. For us the typical lunch plate is, obviously, spaghetti with clams, with a soft sauce of garlic in olive oil, fresh red tomato in small pieces and minced parsley.
Can you explain your best experience in the profession ?
In November and December we have our best period of sales and hence, receive the best income (Christmas period in Italy - people traditionally eat fish and shellfish at dinner and lunch).
In that period, my colleagues and I truly see our investment and effort pay off!
What are you reading or watching to stay abreast on industry/market changes, improvements, challenges, etc.?
My colleagues and I concentrate on two main areas of interest:
Changes in the sector (through participation in international seminars, workshops, other scientific and cultural initiatives and reading of scientific articles and review);
Control of market development through quantity and prices modification; day-to-day analyses.
Do you collaborate with other professionals in Europe or internationally?
Yes, I have many examples of co-operation with Universities and Research Institutes at national and European level in this sectoral activity. I am interested in developing these contacts further, and in deepening co-operation at the scientific level.
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