Why don't Nghe An farmers raise black tiger shrimp?
(Baonghean.vn) - Although the quality of the tiger prawn meat is delicious and popular with many people, and the export demand is high... however, for nearly ten years now, the area for raising tiger prawns in Nghe An has gradually decreased and now there are only very few households raising them.
To the key shrimp farming areas ofNghe An: According to people in Hoang Mai town, Quynh Luu district, Dien Chau..., most of them raise white-leg shrimp, no one raises black tiger shrimp anymore.
Mr. Nguyen Cuong - owner of a shrimp pond in Dien Trung commune (Dien Chau) said that 15 years ago, he used to raise shrimp.giant tiger prawnlasting for many years. This type of shrimp is not suitable for cold weather, not suitable for covered ponds, but only suitable for earthen ponds, and this type of shrimp only lives in the bottom layer of water, so the giant tiger shrimp is susceptible to disease.
In addition, the density of black tiger shrimp is sparse, only about 20 shrimp/m2.2, the farming time lasts 5 - 7 months, so the productivity is low. In addition, farming black tiger shrimp requires that when sold, the weight must reach 30 - 40 shrimp/kg to ensure quality.
“Black tiger shrimp are raised extensively in earthen ponds, so when the farming time is extended, they are susceptible to disease, so it is natural for shrimp farmers to switch to raising white-leg shrimp. Because white-leg shrimp are raised in tarpaulin-lined ponds, with high stocking density and high productivity, they can raise 2-3 batches per year,” said Mr. Nguyen Cuong.
Quynh Luu district has 450 hectares of shrimp ponds. According to local people, for many years now people have completely abandoned black tiger shrimp and switched to raisingwhiteleg shrimpMr. Bui Xuan Truc - Deputy Head of the Department of Agriculture and Rural Development of Quynh Luu district said: With the current 450 hectares of shrimp ponds in Quynh Luu, almost 100% are raising white-leg shrimp.
“Before 2010, there were still some households raising black tiger shrimp, but then people switched to raising white-leg shrimp. Because white-leg shrimp is intensively raised, has high productivity, and a short farming time, while black tiger shrimp is extensively raised, has a long farming time, and low productivity. Even though the market favors it because of its delicious meat, people still do not raise it,” Mr. Bui Xuan Truc shared.
Mr. Le Van Huong - Deputy Head of the Department of Fisheries said: Every year, Nghe An raises over 2,200 hectares of brackish water shrimp in coastal districts: Quynh Luu, Dien Chau, Nghi Loc and Hoang Mai town, Vinh city. Although giant tiger prawns have firm meat, fragrant, delicious, sweet and chewy taste; high nutritional content, mostly protein and other minerals, however, when white-leg shrimp breeds are introduced to the area, people switch to raising white-leg shrimp. And now, almost the entire pond area in the province has switched to raising white-leg shrimp, accounting for about 98% of the pond area, and now only a few households in Hung Hoa commune (Vinh city) raise giant tiger prawns.
The reason is that the time to raise white leg shrimp is shorter than that of tiger shrimp. Tiger shrimp can be raised for 5 - 7 months, but white leg shrimp can only be raised for 3 - 4 months, each year can be released 2 - 3 crops. The yield of white leg shrimp is also much higher than that of tiger shrimp. Because tiger shrimp is released at a density of 15 - 20 shrimp/m2, while whiteleg shrimp stocking density is over 100 shrimp/m2, there are even high-tech farms that can release up to more than 200 fish/m2Especially now, many pond owners invest in high technology farming so they can farm all year round, maybe 4-5 crops/year.
However, Mr. Huong is concerned that along with high density and high productivity, the amount of feed consumed is high, which means that shrimp waste is released into the environment. This poses a high risk of water pollution. For this reason, shrimp farming areas have been heavily polluted for many years, making shrimp susceptible to disease./.
