DIRECTORATE OF FISHERIES

It is known that EM garlic is made from brewed original enzyme and garlic powder. Original enzyme is a probiotic that contains 80 kinds of useful microorganisms which are in the group of lactic acid bacteria, photosynthetic bacteria and yeast. Garlic contains Allicin – a kind of antibiotic that is resistant to virus infection and glucozo and enlin that have the effect of bactericidal and antiseptic. Furthermore, garlic also contains vitamins and minerals that help shrimp to increase resistance and prevent some digestive diseases. According to Ms. Thuy, the original enzyme mixed with alcohol and sugar cane brewed for 2 days. After that, the mixture is mixed with garlic puree and brewed for a week to produce EM garlic to feed shrimp.

She also said that this method of shrimp farming has brought many obvious effects on productivity, quality and income for her family. In fact, in 2017 she harvested about 4 tons of shrimp from 3.5 hectares of ponds with the revenue of nearly VND 500 million. After deducting all expenses, her profit was more than VND 200 million. Moreover, the pond environment is clean and shrimp is in good health. She has confidently invested and increased stocking densities and tried to produce as much as 10 tons in all 3 crops of the year 2018.

Commenting on this method, Mr. Tran Van Lu, fisheries forestry officer of Nam Phu commune affirmed that the application of advanced technical and scientific progress such as using EM garlic in shrimp farming by some farmers is initially well monitoring of water quality and other pond conditions to control diseases. This is a new approach to help shrimp farmers in the commune get better income from shrimp farming. Initial model brings practical efficiency and it will be easy to replicate.

Phuong Hoa