CEOThe
Hello dear readers and welcome to this month’s exciting issue of THE CRUST! June holds special significance for us as it marks the culmination of our efforts with the successful hosting of the Shrimp Aquaculture Conference 2024 in Bali. Months of meticulous planning and dedication finally paid off as we delivered an event that we can all take pride in.
However, amidst our achievements, June also brought sobering news regarding the anti-dumping case in the U.S. Preliminary reports indicate impending anti-dumping tariffs of approximately 10.58% for Ecuador and 6.30% for Indonesia. We stand in solidarity with farmers from both countries during this challenging time and remain hopeful for a positive resolution.
This year, SAC embraced the theme of “Aquaculture Renaissance.” Each SAC edition features a unique theme; last year’s focus was on navigating industry turbulence akin to airline travel. The themes we pick influence event elements, from designs to presentations, aiming to engage attendees and ignite fresh interest in our industry.
We believe that SAC 2024 was a step up from last year. We welcomed participants from over 15 countries, including many young farmers from the region. The enhanced event designs awed and inspired attendees, reflecting our commitment to excellence and creativity. The smiles and praise we received reaffirm that our efforts were well-received and impactful. For those unable to join us this year, fear not, as we would like to share the experience with you.
In the next couple of issues, we will focus on what happened in the event and the materials presented. That way everyone can get a gist of what we are trying to do for the industry. So, stay tuned and be sure to check them when they are out!
THE CRUST - RIZKY
Chief Editor Overview
Rizky Darmawan Chief Editor
Photo source : doc.
The CRUST
After the successful inaugural event last year, the Shrimp Aquaculture Conference returned from June 4-6, 2024, organized by the Indonesian Young Shrimp Farmers Association (Petambak Muda Indonesia/PMI) at the Renaissance Bali Nusa Dua Resort, Indonesia. With the theme “Aquaculture Renaissance”, this second event attracted over 200 participants, with nearly half coming from abroad.
In his opening remarks, PMI Chairman Rizky Darmawan stated that this year’s Renaissance theme reflects a transition in the shrimp farming industry. It moves away from old-school methods heavily reliant on intuition toward science and technology-based cultivation, aiming to ensure the sustainability of the shrimp industry for future generations.
“We hope that through this event, we can spread the energy and excitement about shrimp aquaculture and get more young people interested in the industry. This way, we can revive what has been neglected and recover the energy that has been lost this year. In short, we want to make aquaculture sexy again,” Rizky said.
Tinggal Hermawan, Director of Areas and Fish Health at MMAF, expressed appreciation for all efforts made by the community and associations to promote sustainable
development in the national shrimp industry. “Essentially, we are striving to establish shrimp aquaculture that operates within an environmentally friendly framework, as this responsibility extends to future generations. The government is also committed to enhancing governance in the national shrimp industry,” he emphasized in his opening remarks.
DAY 1Sustainable Innovation
Kicking off the first day’s presentation, Dr. Melony Sellars, CEO of Genics, discussed the transformation of shrimp farming from traditional to modern methods. Key aspects covered included transitioning from confirming clinical symptoms to managing early disease detection, implementing biosecurity plans, shifting from genetic diversity to genetic selection, and advancing from human phenotyping to digital AI.
Maxime Hugonin and Jeremie Potier from MixScience discussed “Sustainability in
Bali SAC 2024: Aquaculture
the Fight Against Pathogens”. They presented insights that treatments must still be conducted sustainably amidst the threat of diseases in shrimp. Today’s consumers are increasingly mindful of the products they consume or purchase. “Because at the end of the day, it’s all about providing shrimp, fish, squid, and other products to consumers. They consider aspects like welfare, quality, intensive farming, and heavy chemical use. This is what we’re aiming to transition away from.” Jeremie said.
Chiow Yen Liew, Regional Marketing Manager (APAC) for dsm-firmenich, talked “The New Way of Pond Aging”. She explained that aging is a natural process inevitable in pond ecosystems. Understanding the dynamics of pond aging is crucial for effective pond management. Chiow highlighted that adopting new aging practices could sustain the pond’s health and productivity over time. This involves optimizing nutrient profiles for better digestion and balance, minimizing phosphorus and
nitrogen, enhancing organic matter decomposition efficiency, controlling pathogens, and managing plankton effectively.
Kamaru Budianto, CEO of Yuki Water, highlighted that current water conditions show a decline in quality due to various factors such as climate change, pollution, and diseases. These issues significantly affect aquaculture. He suggested a new approach involving UV and pre-filters as alternatives to costly chemical-based water treatments.
Keone Dodd, Technical Director at AQ1 Systems, emphasized the importance of applying the latest feeding technology in shrimp farming. She pointed out that feed contributes to 53 percent of shrimp production costs, underscoring the importance of effective feeding management for greater efficiency. Developing nutritional aspects, which have long been practiced, can be significantly enhanced through optimal
Dr. Melony Sellars Maxime Hugonin Chiow Yen Liew
Kamaru Budianto Keone Dodd Rizky Darmawan, Rubiyanto Haliman, Michael Philips, Dr. Khrisna R. Salin, Liris Moduningtyas
Aquaculture Renaissance
feeder utilization. “When we effectively apply technology, it becomes the key to achieving sustainable and profitable outcomes,” she said.
The first day concluded with a talk show on innovation moderated by Liris Maduningtyas, CEO of JALA. The panel featured speakers including Dr. Krishna R. Salin, Director of the World Aquaculture Society for Asia Pacific; Michael Phillips, Director of Futurefish; and Rubiyanto Haliman, Head of R&D at CP Prima. This dialogue highlighted the importance of innovation across all aspects of aquaculture, covering genetics, nutrition, water management, as well as environmental sustainability and financial considerations.
DAY 2Market and Competitiveness
On the second day, Albert G. J. Tacon, founder of AquaHana, kicked off with a presen-
tation on shrimp nutrition and health as a holistic perspective. Addressing the challenges of developing alternative raw materials, he highlighted complexities related to availability, pricing, and the adverse impacts of anti-nutritional factors and mycotoxins. A key priority moving forward is optimizing the shrimp gut, given its central role in disease management.
Daranee Seguin, Aquaculture Feed Specialist at USGC, also discussed nutritional strategies. She emphasized that marine-based raw materials are no longer sustainable. She recommended exploring alternative novel ingredients and applying them correctly through several approaches to enhance shrimp performance: Including supplementation to address nutrient imbalances, palatability enhancement to ensure consistent consumption, gradual transition to acclimate to new ingredients in the feed, ongoing research and development to stay current with advancements, and rigorous quality control to maintain high stan-
dards of safety and quality.
Rishita Changede, CEO and Founder of Teora, has revealed biotechnology approaches to combat viral diseases like WSSV and IMNV. With a background in human pharmaceuticals, she brings a vaccine concept to shrimp farming. “We use similar approaches to boost the immune system, which is what a vaccine does, and we can directly kill the virus,” she said.
Bi Shu Guang, Indonesian Director of Bingshan Group highlighted the importance of preserving shrimp quality from harvest to processing plant to improve competitiveness. He also explored the potential benefits of utilizing portable cold storage in the shrimp industry. These portable units can be conveniently installed near srhimp pond areas, enabling efficient processes like grading, block or individual freezing, and storage in containers.
Lie Ce Yung, the Division Head of Sales Overseas Market at CP Prima, concluded the presentation session with
a discussion on “Shrimpnomics: Navigating the Current Market and Beyond”. He stressed the significance of collaboration, highlighting that achieving sustainable aquaculture depends on cooperation among sectors, stakeholders, and key industry figures, rather than relying solely on any single person or organization.
The SAC 2024 event concluded with a business-focused talk show moderated by Ronnie Tan, the Regional Aquaculture Consultant for USGC. Panelists Aris Utama, Head of Sales and Marketing at Bumi Menara Internusa (BMI); Lourders “Chingling” Roxas Tanco, Managing Director of Mida Trade Venture International; and Van Vu, Co-founder and CEO of Tomota, discussed current issues of oversupply and declining prices in the shrimp market at the farmer level. One panelist suggested exploring new markets, such as Europe. However, they emphasized that success in the European premium market depends on sustainability.
Bernard Lim and Bettina V. Lim, a couple of shrimp farmers from the Philippines, expressed their appreciation for the remarkable event that gathered industry experts. “We’ve had honest conversations. Now, we need to collaborate and take a step closer towards sustainable shrimp farming,” they concluded.
Dr. Albert G. J. Tacon
Ronie Tan, Cynthia Darmawan, Lourdes Roxas Tanco, Aris Utama, Van Vu
Dr. Rishita Changede
Daranee Seguin
Bi Shu Guang Lie Ce Yung
Tinggal Hermawan
Chemistry Class Nitrite (NO2-)
Several methods to neutralize nitrite include:
1. Nitrification:
Ensuring the smooth operation of the nitrification process is crucial for maintaining low nitrite levels. Nitrifying bacteria convert nitrite into less harmful nitrate (NO3-). Promote a healthy bacterial community by regularly adding fresh probiotic products and ensuring their nutritional needs are met. Nitrobacter spp. are the most commonly utilized nitrite-oxidizing bacteria.
2. Aeration:
Oxygen is essential for nitrification processes, where specific bacteria oxidize ammonia (NH3) to nitrite (NO2-) and then to nitrate (NO3-). Maintain adequate dissolved oxygen levels in your pond through effective aeration systems to support these aerobic bacteria.
3. Water Exchange:
Regularly exchanging water is an effective method to dilute nitrite concentrations in aquaculture systems. By removing water containing elevated nitrite levels and replacing it with clean water, aquaculturists can swiftly reduce nitrite concentrations and other dissolved nutrients.
4. Reduce load:
If nitrite levels remain uncontrollably high despite other efforts, consider reducing the shrimp population or biomass in your pond. This step can help alleviate stress on the system and prevent further nitrite accumulation.
Taking care of nitrite is straightforward and intuitive. However, if not managed properly, it can lead to significant issues in your shrimp crop. Therefore, when starting a new cycle, ensure you address these concerns effectively to maintain a healthy environment for your shrimp.
FISH SCHOOL
Nitrite is a compound that forms in aquatic environments as a byproduct of the breakdown of organic matter, particularly from shrimp wastes and uneaten feed. It is derived from the oxidation of ammonium (NH4+) in the water and serves as a useful indicator of pond health.
High levels of nitrite in the pond can pose a significant threat to shrimp health. Shrimps exposed to elevated nitrite levels may exhibit symptoms such as inhibited growth and increased mortality. The safe level of nitrite in aquaculture systems varies by species but generally should not exceed 1 mg/L. Concentrations above this threshold can induce stress in shrimp, potentially leading to lethal effects.
The accumulation of nitrite often indicates an issue with the nitrification process in the pond. In a healthy pond system, nitrite levels should remain close to zero throughout the cycle. In later cultivation stages, elevated nitrite levels are normal and are typically followed by increases in other dissolved nutrients.
ARTICLE Turning Sustainability
the amount of Total Organic Matter (TOM) in the wastewater outflow from shrimp farms. By minimizing TOM, farms reduce pollution and mitigate potential negative impacts on the ocean. This clear reduction in waterborne pollutants can be quantified and credited, providing an additional revenue stream for the farm.
Sustainability issue is increasingly important in shrimp farming today. Farmers need to produce shrimp while preserving the quality of their ponds and the surrounding environment by applying good and environmentally friendly practices. The benefits of the practices extend to both farmers and the community around the farm. Additionally, sustainable farming can help farmers gain access to beneficial credit opportunities.
Fred Puckle Hobbs, a founder of the Singapore-based company Thatva, reveals this statement. He says farmers who implement sustainability systems have two main avenues for accessing credit: sustainability-linked loans and ecosystem service credits. For instance, farmers can benefit from sustainability-linked loans, which offer lower interest rates
when borrowers meet certain impact targets.
However, simply treating pond waste to make it non-harmful to the environment may not meet the eligibility criteria for certain types of credits. Guillermo A. Corona Herrera, President of Reef Aquaculture Conservancy, adds that while waste treatment for compliance with regulatory standards is fundamental for environmental protection and adherence to regulations, various credit programs and certification schemes require fulfilling additional criteria.
Water Quality Credits
Fred believes the type of sustainability-linked loans is closely related to the broader financial value chain and can lead to the issuance of blue bonds, which fund impactful blue economy projects. “Sustainability-linked loans are
advantageous because they are part of a more developed market, and debt financing is generally more accessible. These loans require impact reporting, which aligns with ongoing sustainability practices. Access to cheaper working capital through these loans can significantly improve farm margins, making it easier for farms to operate sustainably and profitably”, he explains.
He also emphasizes that implementing sustainability systems is a crucial first step and should be viewed as inherently positive, even before considering the financial benefits. The social and environmental impact achieved through these systems adds value to creating a truly sustainable business.
For example, Fred highlights water quality credits, which are directly tied to practices like the filter press method. This method reduces
Guillermo adds that water quality credits are similar to what he called nutrient credits. These credits can be earned by improving overall water quality practices, such as reducing suspended solids or harmful chemicals in runoff. “The benefits obtained by farmers, that these credits can be sold in markets where companies or municipalities need to comply with water quality regulations, providing financial returns for sustainable water management practices,” he says.
According to him, nutrient credits are part of water quality trading programs where farmers can earn credits by reducing nutrient runoff, such as nitrogen and phosphorus, into water bodies. Like water quality credits, farmers can sell these credits to entities needing to offset their nutrient discharges, providing an additional revenue stream. He believes this option can encourage the adoption of best practices in waste management and water treatment.
In addition, Fred notes that these various credits -water quality and nutrient credits-, represent significant opportunities for shrimp farmers. “They can enhance environmental outcomes while providing financial rewards for sustainable practices. However, the development of these markets is crucial to realizing their full potential
Dr. Guillermo A. Corona Herrera
Sustainability Practices into Valuable Credits
and ensuring that farmers can benefit from their efforts to protect and restore natural ecosystems,” he said.
Blue Carbon Credit
Besides the financial credits beneficial to shrimp farmers for water quality, there are additional benefits. Fred mentions ecosystem service credits, including carbon credits, which often function as a wealth transfer system from emitters in the global north to projects in the global south. This is especially relevant for initiatives that decrease emissions or remove carbon from the atmosphere, such as mangrove forest restoration by Nature-Based Solutions (NBS).
Fred notes that carbon credits are typically sold to finance these projects and offset emissions for companies or entire countries. Additionally, there are inset credits, where large or multinational corporations (MNCs) make changes within their supply chains to reduce scope 3 emissions. Scope 3 emissions are the result of activities from assets not owned or controlled by the reporting organization, but that the organization indirectly affects in its value chain.
Fred believes that farmers adopting sustainable practices can access these credits within their own value chains or sell them as offsets. However, carbon projects are highly regulated and require substantial investment to initiate, often posing challenges for smaller farmers to participate. These projects must adhere to principles like additionality, ensuring that carbon removal wouldn’t have occurred without the carbon credit investment. The markets for these credits, wheth-
er national or voluntary, are still developing and can be complex to navigate.
According to Guillermo, carbon credits typically require activities that sequester carbon dioxide or mitigate emissions, such as reforestation, generating renewable energy, or capturing methane from waste management processes. In activities related to shrimp farming, examples of earning carbon credits include mangrove reforestation
or integrating shrimp farms with mangroves, known as blue carbon. Other activities include wetland restoration and maintaining natural landscapes. “Shrimp farmers that earn these credits have a benefits to sold to businesses or governments aiming to offset their environmental impact, providing financial rewards for conservation efforts,” he says.
He also highlights that sustainable practices imple-
mented by shrimp farmers might be perfect if accompanied by certification. Certifications like those from the Aquaculture Stewardship Council (ASC) or GlobalGAP indicate adherence to sustainable and responsible farming practices. The scheme allows certified farms to access premium markets and command higher prices for the products. He believes that certification can enhance marketability and consumer trust.
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Fred Puckle Hobbs
Photo source : doc. PMI, Dr. Guillermo A. Corona Herrera
POV about SAC
SAC 2024: A Gathering of Innovators in Shrimp Aquaculture
Following the success of the Shrimp Aquaculture Conference (SAC) 2024 in Bali, organized by the Indonesian Young Shrimp Farmers (Petambak Muda Indonesia/PMI), several speakers and attendees shared their experiences on this PMI’s annual event.
Ronnie Tan, the Regional Aquaculture Consultant for USG Grains Council, expressed his delight in attending SAC 2024. He shared with The Crust, “The great thing is to have the next generation of farmers getting together and building the next phase of shrimp aquaculture in the country. I just wish that we had this in other countries as well. This is a very good start and it provides a model for other countries to follow. The great part of it is the solidarity and camaraderie of all these people here, giving their time and promoting shrimp aquaculture in their country.”
Ronnie also commended The Crust, PMI’s magazine, for its role in disseminating information. “Information needs to be shared, and this is something that PMI is doing,” he added.
Fred Puckle Hobbs, founder of the Singapore-based company Thatva, expressed his enthusiasm for the event. “I’m very happy to be here because it’s a great group of young, innovative people who want to transform the industry. The event has been incredibly well put together. I like how PMI brings both the young shrimp farmers and some of the old guard who want to see this resurgence, along with the international community,” Hobbs said.
Michael Phillips, Director of Futurefish, highlighted the networking opportunities at the event. “I love the event. It’s fantastic to see so many people here, a
lot of networking going on, which benefits everyone involved. I think every country in the region should have a very active young innovators network like PMI, working together to promote more partnerships, innovation, and investment in aquaculture,” they stated.
Dr. Krishna R. Salin from the Asian Institute of Technology, and the Director of the World Aquaculture Society for Asia Pacific also praised the conference. “This is my first time at a PMI event, and I enjoy it a lot. I have always been fascinated by the approach of the organizer, with significant industry participation and a mix of young newcomers and experienced farmers. It’s the right combination for the Indonesian aquaculture industry,” Krishna commented. He expressed his hope for the success of the new generation of farmers in Indonesia and the spread of sustainable shrimp farming practices across the Asia Pacific region.
Finally, Dhaval Bamaniya, a Business Development Manager from TeOra shared his positive experience. “This is my second time at a PMI event, and it’s one of the most innovative events. You can interact with many young farmers here. It’s inspiring other countries like Thailand, India, and other South Asian nations to grow this community,” he said.
Regarding The Crust, he added, “It’s a very innovative magazine with engaging content. I have also written some articles for The Crust on black tiger shrimp in India, inspiring other young people to join the industry.”
The SAC 2024 in Bali not only showcased the advancements in shrimp aquaculture but also highlighted the importance of collaboration, innovation, and knowledge sharing within the industry.
THE CRUST - AB
Dr. Khrisna R. Salin
Dhaval Bamaniya
Fred Puckle Hobbs
Michael Phillips Ronnie Tan
Photo source : doc. The CRUST
Integrating Shrimp into Local Consumption Culture
The Indonesian shrimp industry is currently facing challenges due to oversupply and ongoing issues with countervailing duties (CVD) and anti-dumping (AD) measures in the US market. This has led to market uncertainty. In response, stakeholders are exploring alternative markets outside the US and are also seeing potential in developing the local market, given Indonesia’s large population of 275 million.
Glenden Tikando, a chef with six years of experience, sees promising potential in Indonesian shrimp consumers, particularly among the middle class. This trend is fueled by increased purchasing power and a growing awareness of healthy lifestyles. Indonesia’s maritime geography further supports this, as it is one of the world’s leading shrimp producers, ensuring easy access to shrimp products.
High Price Challenge
Although shrimp is popular and has significant potential in the local market, it is not currently the primary
choice for a protein source among the population. Aryo Wiryawan, Chairman of JALA, reveals that Indonesia’s shrimp consumption is only 0.2 kg per capita per year. This consumption level is still very low, but it indicates a significant opportunity for growth.
According to Glenden, the preference for shrimp consumption is influenced by various factors such as culture, accessibility, and education. People with easy access to fresh seafood and from culinary traditions rich in seafood dishes tend to prefer shrimp. Conversely, those less exposed to seafood or concerned about allergies tend to have less preference for shrimp.
However, Glenden observes a growing trend in shrimp consumption, particularly for ready-to-cook or specially seasoned shrimp. The middle class also has an
increasing demand for shrimp produced through sustainable practices. “Shrimp products from environmentally friendly farms have a unique appeal,” he says.
In addition, Coco Kokarkin, Secretary General of the Indonesian Shrimp Forum (FUI), believes Indonesian people enjoy the distinctive flavor of shrimp, similar to shrimpflavored seasonings in food. However, they are still reluctant to consume shrimp directly, especially when they know the price is quite high.
The relatively high price of shrimp at retail, compared to other protein sources, often deters consumers from choosing it. According to Coco, this high price is due to the lengthy supply chain. The numerous middlemen between farms and consumers increase the overall cost. Simplifying this chain could offer dual benefits: lowering costs for consumers and raising prices for producers at the farm level.
In addition to the long supply chain, the cost of goods sold (COGS) also contributes to high shrimp prices. Glenden believes shrimp industry actors can increase efficiency in production and distribu-
tion. Using advanced and environmentally friendly aquaculture technology can lower production costs. Moreover, shortening the distribution chain and collaborating directly with local shrimp farmers can help reduce prices without compromising quality.
Reducing the COGS is definitely possible for shrimp farmers. According to Coco, the average production cost in Indonesia is around IDR 42,000 per kg, but some farmers can reduce this to IDR 34,000 per kg. One effective strategy is improving energy efficiency, the secondlargest cost after feed, particularly for operating aerators. Aerators don’t need to run 24 hours a day, especially during daylight hours. The key is to maintain optimal dissolved oxygen (DO) levels for the shrimp. This strategy is also used in Ecuador. “In Ecuador, shrimp farms use paddle wheel aerators that automatically turn on when oxygen levels drop, and turn off when oxygen levels are high,” he says.
Innovative Products
As Glenden mentioned before, ready-to-cook or specially seasoned shrimp products have significant potential to attract middle-class consumers. These products offer convenience, which is
Chef Glenden Tikando
Coco Kokarkin
Aryo Wiryawan
highly valued by those with busy lifestyles. Additionally, derivative products like frozen shrimp, canned shrimp, and shrimp-based items such as shrimp balls, nuggets, siomay, and burgers are also appealing due to their practicality and ability to meet diverse consumer needs.
Aryo expresses a similar view. According to him, downstream businesses such as processing companies, food services, and retailers need to diversify processed shrimp products to match local tastes and purchasing power. Meanwhile, food retailers could start including processed shrimp products in their menus.
In addition to such processed products, shrimp can also be used to create derivatives such as broth, which serves as a food additive, or ebi (dried shrimp). According to Coco, products like broth and ebi are popular protein choices in China and Japan. Both can be enjoyed with soup or fried rice. “If broth or ebi were available in every household refrigerator, local marketing issues could be resolved,” he adds.
Coco also suggests integrating shrimp into everyday local foods or snacks, such as using them as fillings for traditional dishes like bacang (Zongzi in Chinese). This could be introduced during the free lunch program, a flagship program of the newly elected Indonesian president, Prabowo Subianto. Coco suggests that free lunches for students don’t always have to be big meals; they can be simpler food options. Bacang, which
primarily consists of rice as carbohydrates, can be filled with shrimp as a source of protein.
Creative Campaign and Promotion
Besides offering a diverse range of shrimp product, ensuring shrimp availability near consumers in both modern and traditional markets is crucial for boosting consumption.
Aryo points out that one drawback of shrimp compared to beef is its availability in out-
lets easily accessible to consumers. Moreover, supplying fresh shrimp to food services like catering and restaurants can familiarize people with shrimp dishes and encourage them to prepare shrimp menus at home.
In addition, educating consumers is also pivotal in shrimp marketing strategies. Providing information about the health benefits of shrimp, such as high protein content, low fat, and rich omega-3 levels, can encourage consumers to include shrimp in their regular diet. Moreover, educating consumers on how to select and prepare shrimp properly can boost their confidence in the products offered.
According to Glenden, an effective marketing strategy must include educational approaches and creative pro-
motions. For instance, digital campaigns that educate consumers about the health benefits of shrimp, innovative recipes, and testimonials from renowned chefs. Additionally, promotional programs such as discounts, product bundling, and cooking demos in supermarkets or culinary events can attract middle-class consumers.
As a chef, he hopes that many of his colleagues can inspire consumers with innovative menu creations.
Restaurants can provide a platform for quality dining experiences, and suppliers can ensure the availability of fresh, high-quality shrimp. This synergy will create an ecosystem that supports increased shrimp consumption.
He tells The Crust, “One of my most memorable ex-
periences was during a cooking demo at a culinary event where I introduced a shrimp recipe with a traditional Indonesian spice sauce. Consumers were very interested in the unique preparation method and the authentic flavor. I believe what fascinates consumers the most is the combination of delicious taste, unique presentation, and the story behind each dish I create.”
Meanwhile, Aryo also recommends that stakeholders, such as associations, collaborate with processors and retailers to conduct regular and structured shrimp consumption campaigns. He also urges the government to facilitate and provide business certainty for all actors in the shrimp industry supply chain.
Photo source
: doc.
Chef
Glenden
Tikando, Coco Kokarkin,
The CRUST, PMI
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Grill tiger prawn with salsa vinaigrette
Prawn ravioli with prawn bisque Shrimp tempura
Grilled white leg shrimp
Sketching: Bridging Art, Ideas, and Science
In the vibrant tapestry of history, the Renaissance stands as a beacon of creativity and innovation. It was an era where minds soared with the ambition to unlock the mysteries of the universe and harness them for the betterment of humanity. At the heart of this era were visionaries like Leonardo da Vinci and Galileo Galilei, whose groundbreaking inventions and discoveries reshaped the world.
An integral part of inventing is sketching. Sketching blueprints is akin to embarking on a journey of discovery and creation. It begins with a spark of imagination, a fleeting glimpse of a solution to a problem or a new way to improve daily life. Just as da Vinci meticulously mapped out his flying machines and anatomical sketches, and Galileo charted the heavens with his telescopic observations, modern inventors today start with a
simple sketch—a visual manifestation of their ideas.
The Renaissance was not just a period of cultural rebirth; it was a celebration of human ingenuity and the pursuit of knowledge. Imagine the joy Leonardo da Vinci felt as he sketched out plans for his ornithopter, envisioning the possibility of humans taking flight like birds. Similarly, Galileo must have marveled at the cosmos as he drew detailed diagrams of celestial bodies, forever changing our understanding of the universe.
Inventing is not merely about creating something new; it is about solving problems and making life better for others. Whether it’s designing a more efficient engine, revolutionizing communication technology, or developing sustainable energy solutions, inventors today carry forward the Renaissance spirit of curiosity and innovation.
Steps to Sketching a Blueprint
1. Define Your Idea: Start with a clear concept or problem you want to solve.
2. Research and Refinement: Dive deep into understanding existing solutions and how your idea can improve upon them.
3. Sketching the Blueprint: Let your imagination flow onto paper. Don’t worry about perfection; sketches are meant to evolve.
4. Iterate and Collaborate: Seek feedback from peers and experts to refine your design further.
5. Prototype and Test: Transform your sketch into a prototype to see how it performs in real-world conditions.
6. Refine and Finalize: Continuously improve your invention based on testing and feedback until it’s ready for market.
BREAK TIME
In the spirit of ingenuity, every inventor holds the power to change the world through their creations. Whether you’re sketching out plans for a new medical device, sustainable farming technique, or innovative educational tool, remember that your invention has the potential to make a difference.
Nowadays, sketching no longer requires traditional pencil and paper. While some still prefer the tactile experience of hand-drawn sketches, numerous digital tools have revolutionized the process, offering convenience and efficiency. From sophisticated computer-aided design (CAD) software to intuitive sketching apps on tablets and smartphones, inventors now have a wide array of tools at their disposal. These digital innovations not only streamline the sketching process but also allow for greater precision, collaboration across distances, and the integration of real-time data, enhancing the iterative design process significantly.
Sketching blueprints for invention ideas is more than just a technical process; it’s a journey of exploration and imagination. By channeling wonder and curiosity, budding inventors can forge new paths and create technologies that enhance our lives and inspire future generations. As you embark on your own journey of invention, remember to embrace the joy of discovery and the thrill of bringing something new into the world.
THE CRUST - RIZKY
Trust
Rizky Darmawan more I know, I realize understand. humble on learning.
Gemilang Lim
My secret to joy in life is in finding balance. Balance in family, sweating, and making decisions.
