Interesting that future developments are notably focussing on shrimp aquaculture.
DNA marking of consumer product to origin and broodstock will give full traceability along supply chain.
All processes at each step need to be transparent as well – for marketing.
Shame shrimp is talked about and picture shows what looks like fish eggs….!
20% drop is not that drastic and will not have global impact. India is not the only player and we have seen this all happen before out of other producer countries over past two decades…
…..not clear from headlines:
A. If a lower stocking density the target could be faster growth to bigger sizes on less feed and for better sales pricing. Still same biomass volume harvest just bigger shrimp.
B. If it is same stocking density but lower surface area seeded then same small sizes being chased. Small sizes are cheap currently but competition is there. If prices go up then farmers can always harvest early.
So while some people consider this will have a global impact unfortunately they are newly understanding how the global shrimp farming industry flexes…
…and I don’t mean age but male ejaculation. Yes 21 a month is the magic number to reduce cancer risks as in Spanish health article this past Friday.
Now for vannamei shrimp we know that sperm sacs, after ejaculation or removal for artificial insemination (AI), take around 10 days to regenerate.
Viability of new sperm is better if male vannamei shrimp are kept at lower temperatures during regeneration.
Interestingly when the natural growth plateau in culture hits also around the time one can noting male sperm sacs forming although sexual differentiation can be noted earlier.
I don’t have scientific proof for this but I was involved in setting up a frozen meal kit station in Kerala, India back in 2005.
Helped in things like selecting appropriate processing equipment for dicing local vegetables, NPD, even had a go at making one with the local paratha bread. Could not get the right spin on it though 🙂
Frozen skillet meal kits based on shrimp were being made for US markets.
Blanched and frozen shrimp, color soaked with beetroot dye of course and blanched for food safety quality assurance – which is more or less same as reason cannot buy raw crayfish tails out of China!
Shrimp from local fisheries already big US salad shrimp business out of India.
Of course back in the day and before my time shrimp out of India used to be canned. Just like pineapples.
Local shrimp in meal kit was later discarded for imported frozen vannamei as more a shrimp US markets are used to. Then push was made for local vannamei source – which meant India had to get into vannamei shrimp farming.
We used local vegetable all found in higher elevations inland. Diced and frozen.
Frozen sauces in cubes and pasta initially from Italy but moved to lower cost commodity pricing out of Argentina with fx advantages