CEO Chief Editor Overview
Hello dear readers and welcome to this month’s issue of THE CRUST. This past month has brought significant news from the world’s two largest shrimp markets, China and the United States. Together, these countries account for a substantial portion of global shrimp consumption, and any changes in their economic or political landscapes can have far-reaching implications for the industry.
In China, the government has announced a fiscal stimulus package aimed at reviving its struggling economy. For an economy that ranks as one of the largest seafood consumers globally, this could provide a much-needed boost to the shrimp market, which has been hampered by low consumption. A recovery in Chinese demand would be a welcome relief for shrimp producers worldwide. However, the question remains: will this stimulus be enough to counteract the economic challenges China is facing, or will its impact
be muted in the face of deeper structural issues?
Meanwhile, in the United States, the re-election of Donald Trump has reignited global concerns over potential protectionist policies. Under Trump’s “America First” approach, discussions of new tariffs and even a possible trade war with China have already begun to circulate. For an industry as interconnected as shrimp aquaculture, any disruptions to trade could be devastating, particularly at a time when global economic growth remains sluggish. While a strong U.S. economy is generally beneficial, the question persists: will this prosperity extend to its trade partners, or will isolationist policies stifle international collaboration and economic recovery?
With these global uncertainties, the shrimp industry continues to face mounting challenges. Many are asking the same critical question: what is the best strategy to weather the current downturn? In discussions across the sector, one word consistently surfaces: “consolidation.” While consolidation seems like a logical step forward, it is far from simple. For large corporations, the ability to integrate operations and control the entire supply chain offers a distinct advantage. But what about the smaller farmers? Can they unite to form collective bodies that work for the collective good? There are already initiatives underway to achieve this, but whether they will succeed remains to be seen.
As we navigate these turbulent times, it’s clear that collaboration and innovation will be key to the survival and eventual resurgence of the shrimp industry. With a watchful eye on the developments in China and the United States, and a collective effort within the industry to adapt, we can hope for brighter days ahead.
Thank you for joining us in this month’s issue of THE CRUST. Let’s stay informed and prepared as we continue to face the challenges ahead.
Rizky Darmawan Chief Editor
The MulTifuncTional BenefiTs of funcTional feed
Despite offering promising business potential, shrimp farming has recently faced complex challenges. These range from declining environmental quality and diseases that increase production risks, to a downward trend in selling prices that has led to shrinking profit margins.
This situation compels farmers to adopt strategies in various areas to maintain shrimp health while keeping production costs under control. Feed, being the largest cost component and directly influencing shrimp health, is a key factor that requires careful management. It needs to meet the shrimp’s nutritional requirements while remaining cost-effective.
Januar Pribadi, Aquaculture Technology Development & Marcom at PT Grobest Indomakmur, tells The Crust that his company has developed a functional feed to address some of these challenges. He explains that the functional feed introduced by Grobest focuses on optimizing shrimp intestinal function and ensuring normal digestion and nutrient absorption. This approach incorporates other physiological regulatory factors to achieve key economic goals such as improved growth, survival rates, appearance, coloration, and meat quality.
Fauzan Bahri, General Manager at PT Gold Coin Specialities, expresses a similar view, noting that one of the key challenges in shrimp farming is disease. His company takes a nutritional approach to addressing this issue by enhancing shrimp health and immunity, making them more resilient to disease threats.
Enhancing immunity
Januar adds that feed additives are not only used to improve the economic efficiency of shrimp farms but also offer other benefits, such as maintaining pond health and sustainability, as well as extending their carrying capacity. Functional feed contains a variety of additives, including factors that promote intestinal function, immune system modulators, mixed organic acids, dozens of hydrolyzed free amino acids, and natural aromatic compounds. These components are what differentiate it from standard shrimp feed.
“Our functional feed is not just the addition of certain additives but a strategy that incorporates various therapeutic functions to provide comprehensive defense against the challenges of cultivation,” says Januar.
Functional feed is ideal for farmers aiming for high SR and productivity. It is typically tailored to the historical disease conditions and environmental quality
tion, treatment, and early detection work, including recognizing early symptoms in the field.
According to Januar, functional feed enhances immunity—not as a drug, but as a means of stimulating shrimp to stay in optimal condition and handle both environmental and pathogenic stress, ensuring good physiological status. The feed can also accelerate growth, boosting both the growth rate and efficiency, resulting in high-quality harvested shrimp. This is particularly effective when given at the optimal growth stage, such as when the DOC is over 70 days old or 1-2 weeks before harvest.
Additionally, farmers should understand how preven-
In detail, he explains that the key to the success of functional feed lies in its ability to increase immunity through immune modulators, anti-stress agents, anti-virals, and inhibitors of pathogen growth, as well as enhancing recovery ability. The primary goal is improving survival rate (SR), followed by the immune parameters, which show increased resistance or immunity.
He addes that functional feed can promote a significant daily growth of the pond.
boost, typically measured by high ADG/PDG and a lower FCR compared to regular feed. This leads to increased weight and improved meat quality, reflected in better size, as shown by the number of pieces per kilogram even after draining. “Compared to regular feed, our research shows a productivity increase of 11% to 15%,” Januar adds.
Practical Insights from Farmer
Badar, a senior shrimp farm technician at PT Tanjung Bumi Akuakultur Indonesia (TBAI) in Probolinggo, shares the benefits of incorporating functional feed into his feeding program. He has been using functional feed for the past nine cycles. Initially, he used it as an immunity booster once a week, but now he applies it every two days, with a single feeding in the morning. “I originally used it purely for prevention, but it turns out it also helps shrimp recover from WFD,” he says.
With this feeding pattern, the proportion of functional feed he uses is approximately 10% under normal conditions. The amount increases when the farm faces challenging conditions. This approach helps balance the higher cost of functional feed compared to standard feed. He also implements a weekly fasting program, which he believes is highly effective in reducing feed costs while maintaining a steady trend in average daily growth (ADG).
To keep production costs low, Badar also adjusts the feeding pattern based on the nutritional content of the feed. During the mid-growth phase, when shrimp grow faster (under size 50), he uses feed with 35% protein. As the shrimp approach harvest age, he switches to feed with 30% protein.
Rising Adoption of Functional Feed
With its many benefits, Januar says functional feed is often called “the god feed.” Not only is it adaptable to
various farming systems and scales, but it also performs well in ponds located in red zones. As a result, its usage trend has steadily increased. According to him, the adoption of functional feed has even surpassed that of regular feed in terms of volume. “It is not specifically needed but you will actually adjust your way to the performance given day by day, increasing enthusiasm to get high productivity efficiently.”
The concept of functional feed is somewaht similar to the adjustments made by farmers in the field through the use of feed additives. However, Fauzan notes that adding additives at the factory level is far more effective because the raw materials and the mixing and binding processes are much more thorough.
In addition to the benefits of functional feed, Fauzan also emphasizes that what’s even more important is optimizing the nutritional needs of shrimp, tailored
to the stocking density and the physical characteristics of the feed, which must have good stability in the water.
Fauzan Bahri
ToTal organic MaTTer (ToM)
ParT. 1
Total Organic Matter (TOM) refers to the sum of all organic materials in the water, including both living organisms (e.g., algae, bacteria, and plankton) and dead or decomposing organic material (e.g., uneaten feed, shrimp waste, plant debris). TOM is a crucial parameter in aquaculture systems as it directly impacts the overall health of the aquaculture system.
SourceS of ToM:
Water Source:
TOM can be introduced into aquaculture systems through the water source itself, especially if the water contains organic matter from surrounding environments. Agricultural runoff, urban pollution, or natural decomposing plant material can contribute to increased TOM in the water. Check your water source first before building a farm to gauge the location’s feasibility.
Feed Accumulation:
Feed is a primary source of Total Organic Matter (TOM) in aquaculture systems, with both consumed and uneaten feed contributing to its accumulation. Highprotein feeds accelerate this process, as they are more nutrientdense and decompose faster. A proper feeding regimen is essential, as overfeeding and improper practices can exacerbate TOM buildup and negatively impact water quality.
Waste from Aquatic Organisms:
Shrimp and other cultured species eat. And when animals eat, they will also produce organic waste, including feces and ammonia, which breaks down and adds to TOM. This accumulation of organic matter can become a significant challenge if not properly managed.
Decomposing Plants and Algae:
Organic matter from decomposing plants and algae, whether from excess growth or natural decay, can also contribute to TOM. Algal blooms, for example, may add substantial organic matter to the system when they crash.
Oxygen Depletion:
As organic matter decomposes, microorganisms consume dissolved oxygen to break it down. High TOM levels can lead to oxygen depletion, stressing or even killing shrimp and other aquatic organisms, especially in systems with poor aeration.
Water Quality Deterioration:
High levels of TOM can lead to an increase in ammonia, nitrites, and other toxic byproducts in the system. This affects water quality and can lead to higher disease susceptibility among cultured species due to the stresses it causes.
Algal Blooms:
An excess of organic matter, particularly nutrients like nitrogen and phosphorus, can promote the growth of algae, leading to algal blooms. These blooms are dangerous especially since you can expect them to crash after. Algal crashes are dangerous as they sometimes release toxins depending on the algae type and act as a fuel for vibrio growth.
Pathogen Growth:
Decomposing organic matter in aquaculture systems creates ideal conditions for harmful bacteria, particularly Vibrio species. These pathogens thrive in nutrientrich, lowoxygen environments, increasing the risk of diseases like vibriosis in shrimp and fish. Proper management of organic matter is essential to reduce pathogen growth and prevent disease outbreaks.
iMPacT of HigH ToM on aquaculTure SySTeMS:
THE CRUST - DELTA MARINE INDONESIA
Lower ALgAe, Fewer DiseAses risks, HigHer ProDuctivity
shrimp diseases, such as Acute Hepatopancreatic Necrosis Disease (AHPND), continue to pose a significant challenge to the shrimp farming industry in Indonesia and other countries, causing significant economic losses. AHPND targets the liver and pancreas of shrimp, resulting in high mortality rates in a short period of time. Most conventional efforts to overcome AHPND are often ineffective, highlighting the need for more innovative, efficient, and sustainable solutions.
One of the latest innovations in shrimp farming is the Less Algae System (LAS), a method that manages algae levels in ponds to minimize the buildup of organic waste caused by plankton crashes. A team from PT Central Proteina Prima (CPP) introduce this approach in Indonesia. According to Rubiyanto “Rubi” Haliman, Head of Research and Development at CPP, maintaining algae control helps create a more stable and healthier pond environment for shrimp, significantly lowering the risk of AHPND infection.
The Potential and Benefits of LAS
Rubi Haliman and his team, consisting of Yuri Sutanto, Yudi Budiyanto, Slamet Yusanto, Petrus Tulit, Rifky Al Qodri, and Yogie Hardiansyah, describe LAS as a shrimp farming approach that minimizes reliance on high plankton or algae density in pond water. They explain that excessive algae, if not properly managed, can quickly decline or die off. “When algae die, they contribute to increased organic matter in the pond, which becomes a breeding ground for pathogenic bacteria. This is especially common during extreme weather changes,” the team explains.
They add that a similar concept to LAS, known as the balance system, already exists in the field. However, the key difference lies in LAS’s reduced emphasis on maintaining high algae abundance in pond water. In autotrophic shrimp farming, algae play a central role, often resulting in densities exceeding log 6 cells/mL. In contrast,
the LAS approach maintains algae density at a more controlled level of log 5 cells/mL.
Rubi and the team believe that oxygen needs in pond water are already sufficiently met by the use of paddlewheels, reducing the reliance on dense algae as a daytime oxygen source. Another key reason for controlling algae levels is to prevent plankton crashes. To limit algae growth, the team suggests that farmers use food-grade Brilliant Blue water coloring. This material can turn pond water a deep blue, reducing sunlight penetration and thereby slowing algae growth. “This helps keep algae under control,” says Rubi.
Rubi and his team believe that oxygen needs in pond water are already sufficiently met by the use of paddlewheels. Therefore, having excessively dense algae as a daytime oxygen source is no longer necessary. Another key objective of controlling algae levels is to prevent plankton crashes. To manage algae growth, they recommend farmers apply food-grade Brilliant Blue water coloring. This material can turn pond water a deep blue,
reducing sunlight penetration and thereby suppressing algae growth. “As a result, algae growth can be kept in check,” the team explains.
Suppressing Pathogens
LAS aims to prevent algae crashes, and one of its positive impacts is keeping the Total Organic Matter (TOM) levels under control, preventing sharp increases. “As we know, high TOM values can promote the growth of pathogenic bacteria like Vibrio spp. By maintaining conditions that minimize pathogen growth, shrimp can grow optimally until harvest.”
Based on the team’s observations from trials that have been conducted so far, cultivation with the LAS system has a smaller risk of being infected with AHPND. The trial itself was conducted in a cultivation environment prone to AHPND infection with the trial still ongoing. “The trial results of LAS application so far suggest the potential to increase pond productivity by 20 – 40%. Generally, the target productivity of sustainable shrimp farming with the plankton system is 20 tons/
ha, while the actual productivity with the LAS system can reach 28 tons/ha,” says Rubi optimistically.
The types of algae that are expected to dominate in this LAS cultivation system according to The Team are algae from the chlorophyte groupsuch as Chlorella, Nannochloropsis, and others - and algae from the diatom group. The expected algae density in the pond water reaches log 5 cells/mL. This is the maximum allowable algae density. Meanwhile, the pH fluctuation between morning and afternoon should not exceed 0.5.
In addition to bacterial pathogens, high levels of organic matter in pond water can also encourage the growth of other pathogens, such as fungi. “That’s why it’s crucial to maintain stable plankton levels. This indirectly helps prevent vibriosis, fungal infections, and parasitic infections (like protozoa), which thrive in conditions with high organic matter,” the team explains.
Seamlessly Fits the Biofloc
The Less Algae System
enables farmers to prepare water more quickly, requiring just one week. They recommend applying Brilliant Blue water colorant two days before stocking at a dose of 2 ppm. This treatment is expected to achieve water clarity of 60–80 cm, which the team claims can be maintained for about three weeks. If water clarity exceeds 60 cm, farmers can add more Brilliant Blue at a dose of 0.5 ppm. According to the team, the blue tint typically lasts until DOC 40. If the LAS system is implemented using a biofloc approach, the floc will naturally form between DOC 30–35. After this, farmers need to manage the floc density to ensure it stays below 5 mL/L, continuing this practice until the shrimp are harvested. The team also recommends optimizing aeration and water stirring to prevent the floc from settling. In addition to using Brilliant Blue dye, maintaining plankton density below Log 6 cells/mL can be supported by applying carbon sources such as molasses, wheat flour, brown sugar, and other alternatives.
CRUST - ZA, AB
Less Algae System can increase productivity by 20-40
Impacts and Strategies Following Final AD and CVD Rate Updates
The ITC’s October 22, 2024 update on antidumping (AD) and countervailing duty (CVD) tariffs introduced significant rate adjustments for shrimp exporters from Ecuador, India, Indonesia, and Vietnam. These changes are expected to have a broad impact on producers, affecting everything from supply chain operations to strategies for maintaining competitiveness in the U.S. market.
Supply Chain Impacts:
The elevated import costs associated with these tariffs could result in higher retail shrimp prices, further exacerbating the divide between wholesale and retail prices. If retail prices continue to rise without a corresponding increase in consumer demand, it could lead to reduced overall shrimp consumption (Smith, 2024). This scenario is already evident in the U.S., where consumer price sensitivity limits retail demand despite strong demand in the food service sector.
Latest Quarterly Trends in Prices and Production Volume
Recent reports indicate that shrimp prices have shown a slight uptick in the last quarter, reflecting
the pressures of increasing production costs and tariffs. The average wholesale price for shrimp has risen to approxi mately $5.20 per pound, a 7% increase compared to the previous quarter (SeafoodSource, 2024). This price rise is attributed to the increased operatio nal costs faced by exporters, compounded by the recently imposed tariffs.
Production Volume Trends:
Global shrimp production has experienced a marginal decline, estimated at 4% yearon-year in the latest quarter, with production volume dropping to around 3.2 million metric tons (FAO, 2024). This decline can be attributed to several factors, including disease outbreaks, unfavorable weather conditions, and the rising costs of feed and labor. Countries like India and Vietnam have reported significant production challenges, which are further exacerbated by the tariffs and the pressure to maintain profitability amidst rising costs.
Challenges in Major Markets
In the U.S., where shrimp consumption has already declined by 6.2% from the previous year, further price in-
Market Wet
creases could lead to a more significant drop in demand (Scalia-Bruce, 2024). As the market shifts to prioritize domestic producers, the overall shrimp market may experience a prolonged low-price environment, complicating profitability for exporters (Trade Policy Review, 2024).
In China, the economic instability contributing to a 5% decrease in shrimp imports further complicates the market landscape (Smith, 2024).
Ecuador’s reliance on China for a significant portion of its shrimp exports leaves it vulnerable to fluctuations in demand due to economic conditions (Economic Research Service, 2024).
Long-Term Strategies
To mitigate the impacts of tariffs and maintain competitiveness, shrimp-exporting nations may need to explore ways to boost domestic consumption, enhance product quality, and invest in sustainable aquaculture practices (Global Shrimp Council, 2024). The focus on sustainability and health benefits, as discussed at the Global Shrimp Forum (GSF) 2024, could play a crucial role in reshaping consumer perceptions and driving demand (GSF 2024).
Additionally, collaboration within the industry to innovate and improve efficiency can provide pathways to adapt to the challenging global trade environment (Shrimp Industry Association, 2024). Initiatives such as the Global Shrimp Council (GSC) aim to raise awareness of shrimp’s health benefits, which could help offset some of the negative impacts of tariffs on consumer behavior.
Conclusion
The recent shifts in AD and CVD rates underscore the complexity of the global shrimp market. While some countries like Ecuador and Indonesia may benefit from reduced rates, others, particularly India and Vietnam, face significant challenges that could destabilize their shrimp sectors. Additionally, recent price increases and declining production volumes present further obstacles to maintaining profitability in the shrimp export market. Addressing these challenges requires a multi-faceted approach involving innovation, sustainability, and market adaptation to ensure longterm resilience and profitability in an increasingly competitive landscape.
The 29th dsm-firmenich Aquaculture Conference Asia Pacific: A LAndmArk
EvEnt for thE futurE of AquAcuLturE
The 29th dsm-firmenich
Aquaculture Conference
Asia Pacific, held from October 14th to 18th, 2024, in Nagoya, Japan, was a tremendous success, bringing together over 60 delegates including industry leaders and experts for an enri ching exchange on the future of sustainable aquaculture. Under the theme “RISE,” the conference attracted key decision-makers, prominent key opinion leaders (KOLs), and major media partners, all eager to explore the latest advancements in aquafeed technology, innovative nutrition, and the evolving landscape of aquaculture.
The conference offered a dynamic platform for participants to engage with cutting-edge insights and explore the latest trends and challenges shaping the industry. With a focus on growth, sustainability, and technological innovation, the event featured a series of high-level presentations, interactive sessions, and in-depth discussions. Topics included precision nutrition, sustainable feed formulations, and the role of emerging technologies in driving
industry transformation.
Aqua Partners’ Days
The event received excellent feedback, underscoring its customer-centric approach. Furthermore, it was a memorable experience as our delegates participated in the Aqua Partners’ Days, a special gathering designed to foster deeper relationships and collaboration. Held in the picturesque town of Takayama Shirakawago, the Aqua Partners’ Days included an immersive group tour of the region’s UNESCO-listed heritage sites. Attendees enjoyed not only a captivating cultural experience but also the opportunity to indulge in culinary delights, sampling local specialties while networking with peers and experts in the field. This unique setting provided a perfect backdrop for building connections and strengthening partnerships.
Throughout the conference, the “RISE” theme resonated strongly, symbolizing the resilience and innovation that are essential to addressing the challenges of feeding the world sustainably. The discussions and insights shared by the attendees were inspiring, focusing on how the aquaculture industry can leverage science, technology, and collaboration to meet the growing global demand for seafood, while minimizing its environmental footprint.
The event was a powerful testament to dsm-firmenich’s ongoing commitment to advancing the aquaculture sector through collaboration and cutting-edge solutions. With the conference’s success, dsm-firmenich has once again demonstrated its leadership in driving positive change within the industry and continuing to promote sustainability, innovation, and responsible practices across the global aquaculture supply chain.
The 29th dsm-firmenich Aquaculture Conference Asia Pacific marks another milestone in the company’s dedication to shaping the future of aquaculture through innovation, partnership, and shared knowledge. The event continues to be a crucial gathering for those shaping the future of aquaculture.
CRUST - DSM-FIRMENICH
SuShi ShrimpS
Shrimp is a beloved ingredient in sushi, celebrated for its delicate sweetness and versatility. From traditional sushi bars in Japan to modern fusion establishments worldwide, shrimp plays a vital role in enhancing the sushi experience. However, not all shrimp are created equal when it comes to sushi. In this article, we’ll dive into the different types of shrimp commonly used, their unique characteristics, and how they contribute to the art of sushi.
Vannamei Shrimp (Litopenaeus vannamei) Amaebi (Pandalus borealis)
Common Names: Whiteleg shrimp, Pacific white shrimp
Usage: Boiled and served as ebi sushi
Vannamei shrimp is one of the most widely farmed shrimp species globally, making it a popular choice for sushi due to its availability and affordability. It is typically boiled before being butterflied and placed on sushi rice as ebi nigiri. The boiling process enhances its natural sweetness and gives it a firm yet tender texture, making it a reliable choice for sushi chefs.
Black Tiger Shrimp (Penaeus Monodon)
Common Names: Monodon, giant tiger prawn
Usage: Boiled and grilled sushi presentations
Known for their large size and striking striped shells, black tiger shrimp are another popular variety for sushi, especially when a more robust flavor is desired. Like vannamei shrimp, monodons are often boiled and used in ebi sushi. Their meatier texture and slightly stronger flavor make them ideal for sushi rolls or as a grilled topping for nigiri.
Botan Ebi (Pandalus Nipponensis)
Common Names: Spot prawn, botan shrimp
Usage: Raw or partially cooked for sashimi and nigiri
Botan ebi is highly prized in the sushi world for its luxurious, buttery texture and rich, sweet flavor. Unlike vannamei or monodons, botan shrimp are often served raw as nigiri or sashimi, showcasing their delicate profile. Their heads are sometimes deep-fried and served alongside the dish, adding a crunchy, savory contrast to the shrimp’s creamy flesh.
THE CRUST - RIZKY
Common Names: Sweet shrimp
Usage: Raw for sashimi and nigiri
Amaebi, or sweet shrimp, is a smaller, cold-water variety known for its exquisite sweetness and soft, almost melt-in-your-mouth texture. Often served raw as amaebi nigiri or sashimi, this shrimp provides a refined balance of sweetness and umami that makes it a sushi connoisseur’s favorite. Amaebi’s heads are also frequently fried and served as a crunchy side dish.
Kuruma Ebi (Marsupenaeus Japonicus)
Common Names: Japanese tiger prawn
Usage: Boiled or grilled for nigiri
Kuruma ebi is a premium choice for sushi, particularly in traditional Edomae-style preparations. Known for their large size, vibrant color, and succulent texture, these prawns are usually boiled to bring out their natural sweetness. Their meat has a firm yet tender bite, making them a luxurious addition to ebi nigiri. The aroma and flavor of Kuruma ebi set them apart, offering a depth that pairs beautifully with wasabi and soy sauce.
Photo source : doc. Fpk, Tripadvisor, Fadya Azhari,
Shrimp
Shrimp
Denny Leonardo Rizky
Darmawan
Veni Vidi
Gemilang Lim
My secret to joy in life is in finding balance Balance in family, sweating, and making decisions
Rizky
Darmawan
Vidi Fishy