Why don't Nghe An farmers raise black tiger shrimp?
(Baonghean.vn) - Although the quality of tiger shrimp 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 shrimp in Nghe An has gradually decreased and now there are only very few households raising it.
To the key shrimp farming areas ofNghe An: According to local people in Hoang Mai town, Quynh Luu district, Dien Chau district..., 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 raisetiger prawnlasting for many years. This type of shrimp is not suitable for cold weather, not suitable for tarpaulin-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 period 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, shrimp are susceptible to disease, so it is natural for shrimp farmers to switch to white-leg shrimp farming. Because white-leg shrimp are raised in tarpaulin-lined ponds, the stocking density is high, the productivity is high, and 2-3 batches can be raised each 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 raisingwhite leg 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 for 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 farmed, has high productivity, and a short farming time, while black tiger shrimp is extensively farmed, 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 shrimp in coastal districts: Quynh Luu, Dien Chau, Nghi Loc and Hoang Mai town, Vinh city. Although tiger shrimp has the characteristics of firm meat, fragrant, delicious, sweet and chewy taste; high nutritional content, especially protein and other minerals, however, when white-leg shrimp breeds came to the area, people switched to raising white-leg shrimp breeds. And now, almost the entire pond area in the province has been converted 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 tiger shrimp.
The reason is that the farming time of white leg shrimp is shorter than that of tiger shrimp. Tiger shrimp can be farmed for 5 - 7 months, but white leg shrimp can only be farmed for 3 - 4 months, and can be stocked 2 - 3 times a year. The yield of white leg shrimp is also much higher than that of tiger shrimp. Because tiger shrimp are stocked at a density of 15 - 20 shrimp/m2, while white leg shrimp stocking density is over 100 shrimp/m2, even in high-tech farming areas, up to more than 200 fish/m2 can be released.2Especially now, many pond owners invest in high-tech 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 food 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./.
