DIRECTORATE OF FISHERIES

New feature of the shrimp culture model implemented by Agriculture and Fishery Extension Center is that it is strictly controlled from the seed input, food to the caring technical process. Determining the seed input plays an important, decisive role to the success or failure of the culture, so the breeding shrimps selected by the Center for the model are the ones produced by biological process. The production of seeds does not use antibiotics, it uses biological agents, applies natural antibacterial algae and useful microorganisms to enhance the resistance of shrimps and overwhelm the growth of pathogens, increases the use of natural food such as algae, rotifers, Artemia, minerals. And especially since shrimps are larvae, useful microorganisms are used to protect the culture environment and enhance the health of shrimps. In addition, microorganisms cleaning the environment and intestinal microflora are used for the breeding shrimps to help stabilize the inside and outside microbial environment of the shrimp’s body, creating a natural shield against shrimp’s diseases. 100% shrimps are tested for pathogen before exporting. After exporting, samples of all consignments are stored to check the health status of shrimps during transport and delivery.

Beside the selection of good seeds, households implementing the model are instructed by the Extension Center’s staffs technical measures such as pond preparation before releasing the seeds, with appropriate measures to reduce pathogens and improve the quality of pond’s bottom. Water supplied to shrimp ponds is handled to eliminate pathogens and pests.

Food used in shrimp culture is on the permitted list for circulation in Vietnam. Shrimp diets usually range from 2-4% of shrimp weight per day, so for each feeding, the households check the level of consuming food of shrimp to adjust the amount of food for the next feeding; shrimps are fed 2-4 times a day. The management and care of shrimp ponds are focused; the pond water level is maintained at a minimum of 1.4 meters. In addition, the households also periodically check the water environment targets and mud at the bottom of the pond. Waste water discharged from shrimp culture is handled to meet standards of regulation before being discharged to the environment. Solid water and mud at the bottom of the pond are put into separate storage areas and are not discharged into the surrounding environment without handling.

The supervision of shrimp’s health and disease prevention are conducted by the households in accordance with the guiding process. Workers, tools and equipments in direct contact with mud and water are sanitized to prevent the spread of pathogens when moving from pond to pond. During the process of culture, the households note in the diary and keep records of the sample shrimp culture activities.

The final results of the model show that after nearly three months of culture, with an area of 3 hectares, density of 12 units per square meter, it is expected to harvest over 1 ton of commercial shrimps. This is the most successful shrimp culture in recent years of Mr. Le Dinh Thuan’s family.

Aquaculture in general and shrimp culture in particular require the integration of effectiveness and sustainability. If only productivity and output are cared, without environmental impacts, the consequences will be unpredictable. The model of semi-intensive shrimp culture ensuring food safety implemented by Thanh Hoa Agriculture and Fishery Extension Center is the direction needed to be expanded in the coming time.

TRAN HONG DUONG