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After the female koi releases her eggs they sink to the bottom of the pond and stay there. A sticky outer shell around the egg helps keep it in place so it does not float around.
Although the female can produce many spawns, many of the fry do not survive due to being eaten by others. On average if the egg survives around 4—7 days the fry will be hatched from the egg.
Like most fish, koi reproduce through spawning in which a female lays a vast number of eggs and one or more males fertilize them.
Nurturing the resulting offspring referred to as "fry" is a tricky and tedious job, usually done only by professionals. Although a koi breeder may carefully select the parents they wish based on their desired characteristics, the resulting fry nonetheless exhibit a wide range of color and quality.
Koi produce thousands of offspring from a single spawning. However, unlike cattle, purebred dogs, or more relevantly, goldfish, the large majority of these offspring, even from the best champion-grade koi, are not acceptable as nishikigoi they have no interesting colors or may even be genetically defective.
These unacceptable offspring are culled at various stages of development based on the breeder's expert eye and closely guarded trade techniques.
Culled fry are usually destroyed or used as feeder fish mostly used for feeding arowana due to the belief that it will enhance its color , while older culls, within their first year between 3 and 6 inches long also called tosai , are often sold as lower-grade, pond-quality koi.
The semi-randomized result of the koi's reproductive process has both advantages and disadvantages for the breeder. While it requires diligent oversight to narrow down the favorable result that the breeder wants, it also makes possible the development of new varieties of koi within relatively few generations.
Koi have been accidentally or deliberately released into the wild in every continent except Antarctica. They quickly revert to the natural coloration of an Amur carp within a few generations.
In many areas, they are considered an invasive species and a pest. In the state of Queensland in Australia, they are considered noxious fish.
Koi greatly increase the turbidity of the water because they are constantly stirring up the substrate.
This makes waterways unattractive, reduces the abundance of aquatic plants, and can render the water unsuitable for swimming or drinking, even by livestock.
In some countries, koi have caused so much damage to waterways that vast amounts of money and effort have been spent trying to eradicate them, largely unsuccessfully.
In many areas of North America, koi are introduced into the artificial "water hazards" and ponds on golf courses to keep water-borne insect larvae under control through predation.
The koi has important symbolic meaning in traditional Chinese culture and Japanese culture , relevant accounts can be seen in various ancient Chinese poetry and literature since Jin dynasty; while in Japan, it's closely associated with the country's national identity, often as a symbol of luck, prosperity, and good fortune.
Since the 21st century, along with China's economic growth, the culture of keeping koi has become popular among some wealthy Chinese, and the number of people who keep koi imported from Niigata, the center of koi breeding in Japan, in their own garden pond has been increasing.
At the annual fair held in Japan, the koi, which was purchased by a Chinese owner, won the title four times in a row until In addition, there are increasing cases in which Japanese koi are bred in China and sold to foreign countries.
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Rich and dense whipped cream pairs perfectly with our full-bodied tea to achieve that signature, velvety composition. Bubbles or pearls are made from natural ingredients and meticulously prepared to make them so chewy that they almost bounce between your teeth.
To ensure our products meet food safety standards, our ingredients are sent for SGS testing times annually, with some items such as tea leaves being tested as often as once per month.
We come from different places and cultures, yet tea is the common language that we can all speak. Vigorously trained, our baristas are professional, profficient and service-oriented.
Where the king of kings is chosen, the most capable baristas compete for the title of Master in this annual event. The Master Artisan fully understands the characteristics of every ingredient.
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Happiness is to share special moments with friends. We surprise and we enchant. The Only Masters in Hand-made Artisan Tea KOI's brand is focused on bringing out the following: selection of raw material, tea-brewing process, precision and consistency, and friendly service.
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