During harvest, the live fish is being selected upon size and caught by nets. If in cages, the trout is brought to shore by boat within one hour, in plastic or wooden cubes without ice. From there, on the beach, the smaller farmers sell the fish to local restaurants, fish shops and private people. If in ponds, the smaller farmers put the fish in plastic bags with ice and transport them from there to local customers by refrigerated lorries. The medium and bigger companies, like Piscifactorías de los Andes, bring their trout in boxes with ice in bigger trucks of about 4,000-5,000 kilos to their own processing plants (1 hour drive) or to the public plants in Pisco and Lima (8 hour drive). Nowadays, these bigger companies rarely buy raw material from smaller companies. They have everything in their own ponds and/or cages. Consequently, at this stage, there are no middlemen involved. Nevertheless, sometimes the smaller and medium size companies need commercial agents to sell their product to supermarkets in bigger cities like Lima, Arequipa and Cuzco. The bigger companies go directly to those big consumers and export.