Shrimp is one of the most popular types of seafood in the world. Approximately 5 million metric tons of shrimp are produced annually. Shrimp farms are being created throughout the world to help meet the demand for shrimp.
Shrimp aquaculture, which increased nine fold during the 1990s and is one of the fastest growing forms of aquaculture, now accounts for one-third of the shrimp produced globally. Most shrimp aquaculture occurs in China, followed by Thailand, Indonesia, India, Vietnam, Brazil, Ecuador and Bangladesh.
The majority of farmed shrimp is imported to the United States, European Union and Japan.
Black Tiger and Vannamei
Among the most common types of shrimp that we trade are Black Tiger and Vannamei.
Black Tiger (Penaeus monodon) is the most widely cultured prawn species in the world, although it is gradually losing ground to Vannamei (Litopenaeus vannamei) also known as whiteleg shrimp or Pacific white shrimp.
Planets Pride strive to use only certified suppliers. Our main supplier of shrimp has the largest and most modern facility in Vietnam.
All their activities are operated in accordance with modern management programs and they have committed to apply to: HACCP U.S FDA, GMP, SSOP, ISO 22000, BRC Global Food, Global Trust, ACC *** and Global GAP.
In addition, our supplier has always focused on development of human resources and consider those are internal resources and are the key to success. They have so far trained a strong labor force with more than 10,000 skilled workers and over 500 technical staff.
Read the story of our Shrimps from Hatching to Cooking
Until the mid-1980s, most farms were stocked with young wild animals, called 'postlarvae', typically caught locally. Postlarvae fishing became an important economic sector in many countries. To counteract the depletion of fishing grounds and to ensure a steady supply of young shrimp, the industry now breed shrimp in hatcheries.
Medium-sized hatcheries use large tanks with low animal densities. The survival rate is about 40%.
Large-scale, industrial hatcheries use large tanks with hugh animal densities in a closed and tightly controlled environment. Survival rates vary, but they typically achieve 50% (some as high as 80%).
In hatcheries, the developing shrimp are fed on a diet of algae and later also brine shrimp nauplii, sometimes augmented by artificial diets. The diet of later stages also includes fresh or freeze-dried animal protein, for example krill. Nutrition and medication (such as antibiotics) fed to the brine shrimp nauplii are passed on to the shrimp that eat them.
Shrimp mature and breed only in a marine habitat (salt water).
The females lay 100,000 to 500,000 eggs, which hatch after some 24 hours into tiny nauplii. These nauplii feed on yolk reserves within their bodies, and then metamorphose into zoeae. Shrimp in this second larval stage feed in the wild on algae, and after a few days, morph again into myses. The myses look akin to tiny shrimp, and feed on algae and zooplankton.
After another three to four days, they metamorphose a final time into postlarvae; young shrimp that have adult characteristics.
The whole process takes about 12 days from hatching till they can be transfered to the farm.
Harvesting the shrimp is done by fishing them from the ponds using nets or by draining the ponds.
Pond sizes and the level of technical infrastructure vary. Extensive shrimp farms using traditional low-density methods are invariably located on a coast and often in mangrove areas. The ponds range from just a few to more than 100 hectares. The tides provide for some water exchange, and the shrimp feed on naturally occurring organisms.
Semi-extensive farms do not rely on tides for water exchange, but use pumps and a planned pond layout. They can therefore be built above the high tide line. Pond sizes range from 2 to 30 ha. At high densities, artificial feeding using industrially prepared shrimp feeds and fertilizing the pond to stimulate the growth of naturally occurring organisms become a necessity.
With high densities aeration is often required to prevent oxygen depletion. Productivity varies depending upon water temperature, thus it is common to have larger sized shrimp in some seasons than in others.
Extensive farms use even smaller ponds (0.1–1.5 hectares) and even higher stocking densities. The ponds are actively managed: they are aerated, there is a high water exchange to remove waste products and maintain water quality, and the shrimp are fed on specially designed diets, typically in the form of formulated pellets. These farms require an advanced technical infrastructure and highly trained professionals for constant monitoring of water quality and other pond conditions.
After three to six month at the farm the shrimp will reach marketable size and can can pass on for processing.
All shrimps will undergo a quality evaluations which include monitoring the temperature and condition. Samples will be collected for biological tests. Lots found unacceptable are rejected.
Almost all shrimps from Asia are hand peeled. Although it is possible to use a machine to mechanically separates the heads and shells from the meat of the shrimp, hand peeling ensure a much higher quality.
Shrimp to be processed later may be frozen at this point and maintained in the frozen state until needed. Otherwise, it immediately proceeds to the cooking/cooling stage of the process.
Shrimp are given an initial cooking following specified times and temperatures. Some use a tunnel mesh steam cooker. As shown on the photos, the shrimps are transported through the steam oven by a mesh belt. Cooked shrimp are cooled quickly to maintain quality.
Ice-glazing is applied to protect the frozen shrimp from undesirable quality changes during frozen storage. Raw as well as cooked shrimps are all glazed prior to storage.
In regular terms value are added to shrimp when they are cut in a special way (e.g. butterfly), breaded or put on sticks.
The variety of value added shrimps are large and include well know standards as the breaded or marinated
ones as well as more imaginative ones.
Value in presentation are also essential – e.g. the well-known shrimp ring.