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This list is intended to provide a general idea of food types. Their mating system is promiscuous, and calving intervals probably last from 2 to 4 years (santos et al. However, many die due to human-pinniped conflicts, incidental capture, and uninformed manipulation by local biologists. Protected reserves decretes and year of proclaim area (square miles) canan�ia-iguape-peru�be epa - sp federal decrete 90.

A useful website for visa requirements is: Http://Www. In an emergency - if you are calling from inside the us, the toll-free number to call is 1-888 422-4747.

My studies have been proving that most of them are long-term residents and also that this site represents an important breeding and calving area. When possible, biological data was collected from stranded individuals to better understand their biology.



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Around 14 local fishing boats operate in the small canan�ia harbor. Please be sure that your passport is valid for at least 6 months beyond your stay. I am extremely happy to introduce you all to this beautiful world. Monitoring marine mammal bycatch in fishery operations onboard is a risky mission.

Isis assistance can help withmedical emergencies, doctor and hospital selection, obtaining additional medical options, ormedical translation problems. The research area is within a 90 km2of a protected estuary with calm waters and boats often pass in the area if any help is necessary. It was one of the first villages founded in brazil in 1532 by the portuguese sailor martim afonso de souza. Both the scientific community and conservation organizations will benefit by having muchneeded results and information regarding vital aspects of a poorly known species.

During your free time, you will havethe opportunity to experience the diversity of this region. Luciana bar�o acu�a is a 28 year-old biologist who received her masters in ecology in 2001. Shrimps and squids were also reported in tucuxi stomach contents (ibid. Overall time allocation will be approximately 50% observing dolphins and recording data, 25%measuring and recording environmental variables, 10% managing data, 15% cooking andmaintaining equipment.


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