Colombia, Puerto Giraldo, two hours from Barranquilla. Here within the so-called “room of the sacrifice.” The alligators are killed by a cut on her neck made by hand with a knife by a specific operator, this operator is used only to this task.

Colombia, Puerto Giraldo, two hours from Barranquilla.
Thousands of caiman skins stretched out in the open after the first cleaning process and salting on the farm.
The skins of breeding “Repticosta” are intended to Eastern Market, the skins will be exhibited here in Singapore within 20 days.

Colombia, Puerto Giraldo, two hours from Barranquilla.
An operator performs the cuts on the skin of a caiman just shot down. This delicate process and occurs in several steps.
The alligators are killed by a cut on her neck made by hand with a knife by a specific operator, this operator is used only to this task.

Colombia, Puerto Giraldo, two hours from Barranquilla.
A caiman adult (2.5 mt) inside a fenced breeding marsh.
On the platform of cement has been poured for the weekly meal caimans adults.

Colombia, Puerto Giraldo, two hours from Barranquilla.
Here in the room used wing separation of the skins from the body of the caimans. This process, like any other work on the farm “Repticosta Ltda” is exclusively manually.

Colombia, Puerto Giraldo, two hours from Barranquilla.
The puppies are moved in tanks with different characteristics, depending on the size and health emergencies caimans. Here in the photo, hundreds of caimans of about 70 cm. in a large tub.

Colombia, Puerto Giraldo, two hours from Barranquilla.
Here operators prepare one of the two weekly meals for 100,000 caimans bred on the farm.
The caimans are fed with tons of ground beef derived from offal and other waste from cattle, here the operators prepare the bodies without skin caimans previously processed by other departments for the removal of the skin. caiman meat will be added to the meals eaten by alligators, for 20% of the total.
20% of caiman meat in meals is the maximum tolerated by the animals themselves, exceeded this percentage, the caimans show instincts of cannibalism.

Colombia, Puerto Giraldo, two hours from Barranquilla.
Here during the capture of a caiman intended along with other hundreds of specimens to the Asian market. The capture is performed manually and is made possible and safe through the experience of a team specially prepared.
The first intervention immediately after the catch is the application of a rubber band on the mouth of the alligator to prevent the animal bite.

Colombia, Puerto Giraldo, two hours from Barranquilla.
Here during one of several cleanings of caiman leather. This process takes place in several steps, alternating salting and washing carried out by hand, for garnatire removing bacteria that irreversibly damage the skins.

Colombia, Puerto Giraldo, two hours from Barranquilla.
The puppies are moved to larger tanks and with different characteristics, depending on the size and health emergencies caimans. Here in the photo, some caimans of about 70 cm. inside a tank where it is regularly paid an antibiotic estimate (the blue liquid), to ensure the occurrence of serious infections.

Colombia, Puerto Giraldo, two hours from Barranquilla.
Here during one of several cleanings of caiman leather. This process takes place in several steps, alternating salting and washing carried out by hand, for garnatire removing bacteria that irreversibly damage the skins.

Colombia, Puerto Giraldo, two hours from Barranquilla.
An operator environments caimans largest on the farm. Here the operator controls that the meal has been consumed.

Colombia, Puerto Giraldo, two hours from Barranquilla.
Eating meat Caiman is a very common practice in Colombia, the meat is cooked on the grill or in moist and accompanied with vegetables of different species. Despite the caiman meat is considered of excellent quality, its sales on the territory and abroad is not a good business. As for the sale abroad, this is not allowed because of the severe health restrictions affecting mainly the United States and across the European continent.

Colombia, Puerto Giraldo, two hours from Barranquilla.
Within an intensive rearing of crocodiles.
Here in the room used to separate the skins from the body of the caimans. This process, like any other work on the farm, is exclusively manually.

Italy, Milan in September 2014, caiman skins exposed during the most important showroom in the world, called “LINEAPELLE.” Thousands of workers are coming to this event from all over the world.