Shrimp aquaculture is the farming of shrimp for human consumption. It involves three stages: hatchery, nursery, and cultivation. Disease is a major challenge, and conservationists have raised concerns about the environmental impact, including damage to nearby mangrove forests and coral reefs. The World Wildlife Fund is promoting sustainable practices.
Shrimp aquaculture is the purposeful farming of shrimp for human consumption and use. Just like raising livestock for meat, shrimp aquaculture creates a controlled population of shrimp for use as food. Shrimp aquaculture as a small business is centuries old, but in the late 20th and early 21st centuries, it has grown into a booming enterprise worldwide. In the wake of the growing popularity of shrimp farming, conservationists have raised several serious concerns about aquaculture methods and the environmental impact.
Shrimp aquaculture typically works in three stages: hatchery, hatchery, and cultivation. Companies can specialize in one phase or comprehensively cover all three phases. A shrimp hatchery manages the spawning and larval stages of the process, providing nutrients and adequate water density to feed and sustain the shrimp and larvae. A single shrimp can produce up to a million eggs in one spawn, but mortality rates between spawning and maturation can be extremely high.
Nurserymen tend to take shrimp in the post-larval stage, but before they are in the adult stage. These have declined in popularity, as multiple tank changes appear to increase mortality rates from disease and poor adaptability in many shrimp species. A growing pond is the final stage of shrimp aquaculture and handles shrimp that have reached maturity but are not large enough to be harvested for food or sale.
One of the biggest challenges in shrimp aquaculture is disease. Captive shrimp appear to be extremely susceptible to viruses, and a single infected shrimp can destroy an entire pond. Farmers often try to reduce disease by treating water with antibiotics; something that concerns many scientists. Additionally, the algae and other microorganisms used for shrimp food can be treated with a pesticide that, like antibiotics, makes its way into the shrimp and then into anyone who consumes the shrimp.
Shrimp aquaculture has existed in Southeast Asia for several hundred years, although typically on a small scale. Many households had a small pond or isolated estuary that could be stocked with shrimp that fed on natural microorganisms found in the water. Areas with mangrove trees are particularly popular for shrimp aquaculture. Today, many large-scale aquaculture operations exist in Southeast Asia, although they are also widespread in South and North America.
Conservationists have noted a decline in local environments where shrimp aquaculture occurs. Salt water from aquaculture tanks can leak into groundwater sources, contaminating drinking water. Nearby mangrove forests and coral reefs have been damaged and devastated by agricultural organizations using natural environments to grow shrimp. The World Wildlife Fund has spearheaded efforts to open environmental dialogues with shrimp farmers to promote and implement sustainable aquaculture practices.
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