January 7, 2010

 

New shrimp farming method to revitalise US industry

 

 

A new study showed that using a new environmentally-friendly system with no water exchange throughout the shrimp growing cycle could set a new world record in production.

 

Texas AgriLife Research scientist, Dr. Tzachi Samocha, said yields from the new system are about tenfold higher than the current US shrimp farm production in outdoor ponds.

 

This biosecure and sustainable process can be used by US producers to supply high quality live and fresh shrimp on a year-round basis, he said.

 

The new system, called a "super-intensive raceway system", had taken five years to develop. The system not only could increase shrimp production, but could improve food safety and lower costs to producers and consumers.

 

This grow-out system could be built near large cities to cater to a niche market of consumers willing to pay premium prices for fresh, never-frozen shrimp, Samocha said.

 

The new system is environmentally-friendly because its water is never released into the environment, as water levels are occasionally topped off to replace minor losses to evaporation and management of particulate matter.

 

For the first time, the research team produced 9.75kg of shrimp per cubic metre of water using very little pure oxygen that resulted in very low levels of ammonia and nitrite in the water, he said.

 

The shrimp are about 23 grammes each, translating to 21.5 pounds of shrimp in 264 gallons of water, a production level that Samocha said is likely a world record. When considering fixed and variable costs, the research's total shrimp production cost was about US$5.52 per kg.

 

An economical study shows that with an initial investment of US$992,000, a successful commercial operation could show returns of about 38% annually, with a payback period of about 2.8 years, said Samocha.

 

Using this new system, the cost of production will likely drop as commercial farms expand, Samocha said. But exactly how long the system's water can be used can be determined only by further research.

 

He said the system did not reach its maximum carrying capacity after 108 days and the production trial had to be terminated as the water could not be heated. Lower water temperatures mean a drop in growth rate and an increased risk of losing shrimp to the cold.

 

This system can even be set up in colder climates where, using insulated buildings with the proper water heating equipment, they can produce shrimp year round, Samocha added.