February 2024

29Feb

Quality Control of Export Shrimp with the Concept of HACCP

The HACCP (Hazard Analysis Critical Control Point) concept is a systematic, science-based method of risk management that identifies, evaluates, and controls food safety risks. Indonesia has implemented quality control of the export shrimp development system with the Integrated Quality Management Program, which essentially applies the HACCP concept adapted to processing conditions in Indonesia.

As one of the largest fishery commodities, Indonesian shrimp has a high demand in the international market. Shrimp exports are a significant source of income for the country. However, to maintain and increase market share, producers and industry players need to maintain its quality. One effective approach to quality control is through the implementation of Hazard Analysis and Critical Control Points (HACCP) concepts.

So, how does Indonesia control the quality of vannamei shrimp exports with the HACCP concept? Read more in the following article.

Also Read: Implementation of Traceability in Vannamei Shrimp Export Products

What is HACCP?

HACCP is a quality management system based on hazard identification, risk assessment, and control of critical points in the production process. This concept was first developed by NASA in the 1950s to ensure food safety for astronauts. Since then, HACCP has become an international standard in the food industry, including the fisheries industry.

By meeting the requirements for handling and processing based on the HACCP concept, it is hoped that the results of Indonesian shrimp processing can meet the quality standards set both nationally and internationally.

In the export of vannamei shrimp, the continuity of product quality is crucial to increase the confidence of importing countries in the quality of Indonesian shrimp products. Therefore, shrimp producers must strive to meet the desires of importing countries to maintain trust and continuity of exports, which ultimately can provide foreign exchange for the country.

HACCP Steps in the Context of Export Shrimp

1. Hazard Identification

The first step in implementing HACCP is to identify all potential hazards associated with each stage of production for the quality control of exported shrimp. These hazards can come from various sources, including bacterial, chemical, or physical contamination.

Each identified potential hazard must be assessed for its significance, followed by a discussion of what actions should be taken to control each potential hazard. There are three main steps involved: identifying all potential hazards, hazard analysis, and identifying control actions for significant hazards.

2. Identifying Critical Control Points (CCP) for Shrimp Export Food Safety

After hazards are identified, the next step is to establish critical control points in the production process. CCPs are the stages where controls must be applied to prevent, eliminate, or reduce hazards to an acceptable level. There is no specific methodology for determining CCPs. It all depends on the shrimp production business and the HACCP Team to apply whichever methodology is chosen.

3. Setting Critical Limits for Each CCP

Each CCP has critical limits that must be met to ensure the safety and quality of exported shrimp. For example, the storage temperature of shrimp must be below a certain critical limit to prevent the growth of harmful bacteria. These critical limits must be measurable and have the capability to be monitored and measured in real-time.

4. Establishing Monitoring Systems

Monitoring is a planned and scheduled action or observation at a critical control point to establish critical limits. An effective monitoring system is required to ensure that CCPs operate as intended. This involves regular supervision and measurement of critical parameters such as temperature, cleanliness, and acidity conducted in real time.

5. Setting Corrective Actions

Developing an HACCP plan for controlling the quality of exported shrimp requires time and resources. However, there will be times when critical limits lose control. When this happens, it is crucial to control the process as quickly as possible and implement predetermined corrective actions.

Corrective actions may include temporarily stopping production, conducting additional sanitation, or adjusting operational parameters.

6. Verification

To increase confidence in the quality control of the export shrimp, several verification activities must be routinely performed to demonstrate that the established plan has been implemented and is working effectively.

Verification processes are carried out to ensure that the HACCP system functions as intended. This involves internal audits, laboratory testing, and continuous monitoring.

7. Documentation

All steps in implementing HACCP must be thoroughly documented. All HACCP procedures for controlling the quality of Indonesian shrimp exports must be documented. This is to ensure that producers can demonstrate effective control over critical safety aspects. Documentation should demonstrate that hazards have been accurately identified and critical limits have been correctly set.

This documentation includes HACCP plans, monitoring records, corrective action records, and all other relevant documents. These records should provide objective evidence that all monitoring, corrective actions, and verification activities have been carried out.

Also Read: 7 Strategies to Boost Production and Export of Indonesian Vannamei Shrimp

Benefits of Implementing HACCP in the Export Shrimp Industry

Implementing the HACCP concept in the export shrimp industry provides several significant benefits, including:

1. Improving Food Safety

By identifying and controlling potential hazards, HACCP helps ensure that exported shrimp are safe for consumption.

2. Enhancing Product Quality

By paying attention to critical points in the production process, HACCP helps maintain the quality of shrimp, such as colour, texture, and taste, which are important for customer satisfaction.

3. Meeting International Standards

Many countries require the implementation of HACCP as a prerequisite for importing fish products. By implementing HACCP, shrimp producers can ensure that their products meet strict international standards.

4. Increasing Market Competitiveness

Shrimp products produced through the HACCP system tend to be more favoured in the international market due to their reputation for safety and quality.

Also Read: HACCP Certification: Procedures, Requirements, and How to Obtain It

Support the Increase of Indonesian Shrimp Exports with DELOS!

Implementing the HACCP concept is not only a necessity for shrimp export producers but also a long-term investment in the sustainability of the industry and maintaining the quality control of the export shrimp. By ensuring the safety and quality of products, the shrimp industry can continue to grow and provide significant economic benefits to producing countries.

Let’s support the increase in Indonesian shrimp exports to the global market with DELOS! DELOS, along with shrimp farmers, remains committed to improving the quality of Indonesian shrimp and ensuring sustainable shrimp farming processes.

Contact DELOS at contact@delosaqua.com or visit our website at www.delosaqua.com. Let’s support Indonesian shrimp exports together with DELOS!

28Feb

AquacultureTips

How to Overcome and Prevent Floods in Shrimp Ponds

The rainy season can bring new problems for shrimp farmers, ranging from preventing floods, and landslides in embankments, to flood problems. Therefore, shrimp farmers must know how to prevent floods in shrimp ponds so that their cultivation does not suffer losses.

Floods are a serious threat to shrimp ponds, causing significant losses to the environment and farmers. In efforts to address and prevent floods in ponds, an effective approach is needed. Therefore, you can read about it in the following article!

Floods in Shrimp Ponds, What are the Impacts?

For shrimp farmers, floods are a serious challenge that has significant negative impacts on their shrimp cultivation. Floods are not trivial problems because they can cause shrimp to escape from ponds in disarray, resulting in significant losses. The impacts of floods on shrimp ponds are not only limited to these losses but also include the following aspects:

Disrupting shrimp pond infrastructure, including irrigation networks and embankments, can affect the overall construction of the pond.
Lowering the water quality in the pond, can cause stress to shrimp and disrupt their growth.
Increasing operational costs of the pond due to infrastructure repairs and more intensive water management.
Reducing the quality of shrimp produced from the pond, resulting in decreased selling prices and farmer income.
Increasing the population of pathogens and pests in the pond due to the presence of floodwater carrying harmful microorganisms for shrimp.

Also Read: DELOS Secures Top Spot in LinkedIn Top Startups Indonesia 2023

Strategies to Address Floods in Shrimp Ponds

1. Installation of Nets Around the Pond

One effective method is to install nets around the pond to prevent shrimp from being carried away by flood currents. Nets with a width of 1-1.5 meters can be installed and securely tied to withstand the pressure of strong flood currents, keeping the shrimp inside the pond.

2. Water Drainage

A water drainage system, similar to an overflow system, can be implemented by creating drainage channels on the embankment to channel excess water from the pond. This method is effective especially if floods occur only in certain parts of the pond.

3. Liming

Liming is an important step to maintain pH balance in the water, avoiding extreme decreases due to rainwater or the entry of low pH water into the pond. By maintaining the pH of the water, shrimp health can be preserved.

4. Planned Harvesting

Well-planned harvesting can help reduce losses due to floods. This step is the last option when floods cannot be predicted and continue to increase significantly in scale. With timely harvesting, losses can be minimized, effectively reducing the impact of floods on shrimp ponds.

Also Read: DELOS Attended The Aquaculture Roundtable Series (TARS) 2023 in Bali

Post-Flood Pond Management

After a flood occurs, appropriate management steps need to be taken immediately to restore the condition of the shrimp pond. Here are some steps that can be taken:

1. Conducting Evaluation

Firstly, a comprehensive evaluation needs to be carried out to determine if the pond’s position is still suitable for shrimp cultivation. If not, farmers need to consider relocating the pond to a safer location, away from flood risks.

2. Regular Outlet Checking

Outlets, as channels for water to exit the pond, need to be regularly checked to ensure there are no blockages that can hinder water flow out of the pond. Outlet cleaning should be done at least once a month to prevent debris buildup.

3. Raising Pond Chambers

Raising the height of pond chambers is a simple yet effective strategy to prevent floodwater from entering the pond. Higher pond chambers can prevent shrimp from water pressure and prevent them from escaping the pond.

4. Using Overflow Systems

Overflow systems can be installed to assist in draining excess water from the pond when the water has reached its maximum limit. However, it should be noted that this system is only effective if water floods the pond, not its surrounding areas.

5. Building an Effective Drainage System

Constructing an effective drainage system is crucial to control excessive water flow and prevent waterlogging in the pond and its surrounding areas.

6. Improving Water Quality

To restore the water quality affected by floods, liming and water replacement need to be carried out. This step aims to improve water conditions to support shrimp growth.

Also Read: Implementation of Traceability in Vannamei Shrimp Export Products

Strategies to Prevent Flood Formation in Shrimp Ponds

Floods are one of the natural disasters that can disrupt shrimp cultivation, but their negative impact can be reduced through several preventive measures. Here is a series of strategies that can be comprehensively applied:

1. Selection of Flood-Safe Cultivation Locations

Choose cultivation locations located in coastal areas with tidal fluctuations of 2-3 meters, having clay or sandy clay soil textures with sand content of less than 20%, located 50-150 meters from the shoreline, and equipped with a green belt as a buffer zone consisting of mangrove forests.

2. Utilization of Tidal Calendar

Use the tidal calendar to predict and adjust the cultivation cycle with the period of high tides, thus anticipating the potential risk of floods.

3. Installation of Water Pumps

Install water pumps to control the water level in the pond to prevent potential flooding.

4. Regular Cleaning of Inlet and Outlet Channels

Regularly sterilize and clean the inlet and outlet channels of the pond, at least once a month, and conduct periodic inspections to ensure smooth water flow.

Also Read: The Importance of Traceability in Shrimp Farming

5. Construction of an Efficient Drainage System

Build an efficient drainage system to control water flow and prevent waterlogging in the pond and its surroundings.

6. Construction of Pond Structures with Strong Embankments

Construct pond structures equipped with strong barriers to withstand water pressure and prevent leakage.

7. Implementation of Effective Overflow Systems

Implement effective overflow systems during pond construction to ensure smooth drainage of excess water and prevent floods in the pond.

8. Construction of Sub-Soil to Prevent Plastic Swelling

Create effective sub-soil to prevent plastic swelling during floods when constructing pond structures.

Also Read: Wild-caught Shrimp or Farmed Shrimp? Here’s the Consideration!

Shrimp Farming is More Productive with DELOS!

As a serious threat, knowledge to prevent floods in shrimp ponds is important for shrimp farmers. Floods bring about quite complex problems in the cultivation process and result in economic losses.

But you don’t need to worry because DELOS is here to help you manage your shrimp ponds. This includes preventing and addressing various problems that may arise during cultivation.

To connect with the DELOS Team, you can contact us via email at contact@delosaqua.com or visit www.delosaqua.com. Shrimp farming with vannamei shrimp is easier and more productive with DELOS!

25Feb

Fun Read

Wild-caught Shrimp or Farmed Shrimp? Here’s the Consideration!

When buying shrimp, you may still need clarification about choosing between wild-caught shrimp or farmed shrimp. Both types of shrimp have their value because their growth processes occur in two very different places, namely in the open sea and controlled ponds.

Both wild-caught shrimp and farmed shrimp have their respective advantages for consumption. This is not only in terms of taste, but several other aspects may be considerations for you. Read on to learn more!

Also Read: 7 Strategies to Boost Production and Export of Indonesian Vannamei Shrimp

Differences Between Wild-caught Shrimp and Farmed Shrimp

1. Shrimp Food Source

From their habitat alone, pond shrimp and wild-caught shrimp have different food sources. Wild-caught shrimp obtain their food from plankton, other marine animals, and marine plants such as algae.

Meanwhile, pond shrimp depend on shrimp feed provided by shrimp farmers. Usually, this feed comes in the form of pellets, granules, or powder given three to four times a day. Pond shrimp feed is also controlled for its content such as vitamins, protein, fat, and carbohydrates according to their needs.

2. Shrimp Characteristics

Generally, the characteristics of pond shrimp and wild-caught shrimp are not very different. However, shrimp commonly found in Indonesian waters, such as jerbung shrimp and dogol shrimp, have their specific characteristics. Jerbung shrimp, or commonly known as white shrimp, are predominantly white with yellowish spots and green dots.

On the other hand, dogol shrimp, or known as pink shrimp, tend to have a brownish colour mixed with pink on their bodies. The sizes of these shrimp range from 10 to 25 cm, while pond shrimp have body sizes ranging from 15 to 35 cm. Some types of wild-caught shrimp such as giant tiger shrimp and banana shrimp have larger sizes and striking colors. Giant tiger shrimp, in particular, are recognized by their large and long pincers.

Also Read: 11 Types of Shrimp Diseases that Often Occur During Cultivation

3. Taste

Wild-caught shrimp like dogol shrimp and jerbung shrimp are known to have a thick texture and a sweet taste. Besides taste, wild-caught shrimp generally have a more savoury flavour compared to pond shrimp. This is because wild-caught shrimp are often processed with spices or seasonings that have strong flavours.

On the other hand, pond shrimp have more flesh, a sweeter taste, softer texture, and thinner skin. This type of shrimp is suitable for simple dishes or as an addition to other dishes.

4. Shrimp Price

The price difference between pond shrimp and wild-caught shrimp can vary in different regions of Indonesia. However, generally, wild-caught shrimp tend to have higher prices because they are more difficult to catch. Unlike wild-caught shrimp, pond shrimp are easier to obtain, and the harvesting process is also easier. This, of course, affects the selling price in the market.

5. Quality

In terms of living sources and food, pond shrimp are certainly superior. Unlike wild-caught shrimp that live in natural environments and feed on marine organisms, so the substances in their bodies cannot be controlled, pond shrimp live in guaranteed clean places. Shrimp farmers often change pond water regularly and provide more nutritious food, ensuring the quality of pond shrimp.

Also Read: Challenges in Vannamei Shrimp Farming

Vaname Shrimp Cultivation is More Productive with DELOS!

Although both types of shrimp have their advantages and uniqueness, in terms of quality and availability, farmed shrimp tend to be a better choice for consumers. So, will you choose wild-caught shrimp or farmed shrimp?

If you are a shrimp farm owner, now you can easily run cultivation and produce high-quality farmed shrimp with DELOS. DELOS is an aquatech company based on the best science, technology, and operational management that can help you increase the productivity and quality of your farmed shrimp.

Contact the DELOS Team via contact@delosaqua.com or submit through the contact form on our website at www.delosaqua.com to learn more about DELOS shrimp farm management. Vaname shrimp cultivation is more productive with DELOS!

23Feb

Fun Read

6 Authentic Japanese Shrimp Recipes

Japanese cuisine is rich in flavours and holds a special place with its uniqueness and authentic taste. One of the main ingredients often found in Japanese cuisine is shrimp. Various recipes of Japanese shrimp dishes are top-rated worldwide, especially among seafood lovers.

If you’re eager to explore Japanese shrimp recipes in your kitchen, it’s not difficult at all. The key is to choose fresh shrimp and pay attention to the tips to ensure your dish is delicious. Check out the following recipes!

Also Read: 7 Benefits of Consuming Vannamei Shrimp for Health

Japanese Shrimp Recipes

1. Chawanmushi

The first Japanese shrimp dish recipe is chawanmushi. In Japanese, chawanmushi means steamed in a teacup. This refers to its cooking process directly in the serving cup.

Chawanmushi is a type of steamed dish that consists of various fillings. From shrimp, shiitake mushrooms, and salmon eggs, to parsley, these ingredients make this Japanese dish rich in nutrients that are good for your health.

Making chawanmushi is relatively easy. Here is the procedure to cook it that you can try.

Ingredients:

3 large eggs
1 ½ cups of low-sodium chicken broth
1 ½ teaspoons of fish sauce
½ teaspoon of coarse salt
⅓ cup of celery leaves
1 stalk of spring onion, thinly sliced
6 fresh medium-sized shrimp, peeled and halved lengthwise

Instructions:

Beat the eggs in a bowl with chicken broth, fish sauce, and salt. Divide celery leaves and spring onion evenly into 2 bowls.
Pour the egg mixture evenly into the bowls through a fine wire mesh strainer. Wrap each bowl with plastic wrap (use rubber bands to strengthen the plastic if it does not stick to the sides of the bowl).
Place both bowls into a steamer—cover and steam for about 15 minutes until the chawanmushi sets.
Remove the chawanmushi from the steamer basket and unwrap the plastic cover. Let it sit for about 5 minutes.
Meanwhile, arrange the shrimp in the steamer and cook until done for about 5 minutes.
Sprinkle the shrimp evenly over the chawanmushi. Garnish with celery leaves and spring onion. Chawanmushi is ready to be served!

2. Ebi No Umani

Ebi no umani is one of the favorite dishes during the New Year celebrations in Japan. This is because the Japanese believe that shrimp symbolizes longevity and luck.

Cooking ebi no umani is not difficult, and the ingredients used are easily available. Here is the method of cooking this typical Japanese shrimp dish.

Ingredients:

5 fresh shrimp, unpeeled
½ cup sake
1 tablespoon mirin
½ cup dashi
2 tablespoons soy sauce

Instructions:

In a medium-sized saucepan, combine ½ cup sake, 2 tablespoons mirin, and ½ cup dashi. Bring to a boil.
Once boiling, reduce the heat to low and add the shrimp to the sauce. Cook over low heat for 4-5 minutes.
Once cooked, immediately transfer the shrimp to a container, saving the cooking liquid.
Strain the cooking liquid using a coffee filter or fine mesh strainer.
Cover and soak the shrimp in the liquid for several hours or overnight. Serve at room temperature.

3. Ebi Nigiri

For sushi enthusiasts, ebi nigiri or sushi wrapped with shrimp is likely a familiar delight. Served with soy sauce and wasabi, this dish boasts a simple appearance but an extraordinary taste.

To prepare the Japanese shrimp dish ebi nigiri, follow these steps:

Ingredients:

Large shrimp, as needed
Bamboo skewers
Ice cubes
Japanese rice

Instructions:

Remove the heads of the shrimp and insert a bamboo skewer through the middle, towards the tail.
Bring water and vinegar to a boil, then add the skewered shrimp and cover the pot.
Remove the shrimp and let them sit for 3 minutes.
Peel the shrimp and set aside.
Use the tip of a sharp knife to slit open the stomach from top to bottom, ensuring not to cut through the shrimp entirely. Gently open the shrimp and flatten.
To make nigiri, mix water and rice vinegar to dip your fingers in to prevent sticking. Take a small ball of Japanese rice and gently shape it into a rectangular form.
Place the rice onto the prepared shrimp and gently press to adhere well.
Optionally, add a thinly sliced strip of nori and wrap it around the middle of the Ebi Nigiri to enhance its appearance.
Serve with soy sauce, wasabi, and pickled ginger.

Also Read: 7 Types of Shrimp That are Favorites in Japanese Cuisine

4. Ankake Donburi

japanese shrimp recipes — Ankake Donburi

Ankake Donburi is a Japanese shrimp dish that is perfect for breakfast menus. The main ingredients of this dish are shrimp and vegetables cooked in a sweet Japanese sauce.

Curious about how to cook Ankake Donburi? Follow the steps below.

Ingredients:

227 grams boneless, skinless chicken thighs
170 grams large shrimp, peeled and cleaned
Salt and pepper to taste
2 tablespoons sake for marinating
5 fresh shiitake mushrooms
1 small onion, peeled
200 grams snow peas
1 large carrot, peeled and thinly sliced
1 small zucchini, peeled and cut into approximately 2.5cm strips
3 tablespoons soy sauce
1 tablespoon sake
1 tablespoon mirin
1 tablespoon sugar
½ teaspoon salt
360 ml dashi stock
1 tablespoon cooking oil
2.5 cm fresh ginger, peeled and halved
3 cloves garlic, crushed
2 tablespoons potato starch or cornstarch mixed with 2 tablespoons cold water
Warm rice for serving

Instructions:

Cut the chicken into 2.5 cm cube pieces and clean the shrimp by removing the veins. Marinate the chicken and shrimp separately with a little sake, salt, and pepper.
Clean the shiitake mushrooms and thinly slice them diagonally. Cut the onion into long pieces, then slice it into half-moons.
Mix soy sauce, sake, mirin, sugar, and salt into the dashi stock, stir well and set aside.
Heat oil in a pan. Once hot, add ginger, onion, and garlic, cook until fragrant. Then add chicken and shrimp, followed by shiitake mushrooms, snow peas, zucchini, and carrots. Sauté for 2 minutes.
Add the dashi stock mixture. When it boils, add the mixture of potato starch or cornstarch that has been dissolved to thicken the sauce.
Remove the ginger, green onion, and garlic. Serve ankake on top of warm rice in serving bowls.
Enjoy Ankake Donburi with warm rice for a delicious and nutritious meal.

5. Renkon No Hasami Age

After the various Japanese shrimp dish recipes for the main course above, next is the recipe for Renkon No Hasami Age, which is a snack or appetizer. This food is made from lotus root that is sliced in the middle and filled with minced shrimp seasoned with spices.

Check out the complete recipe for Renkon No Hasami Age below!

Ingredients:

200 grams of lotus root

200 grams shrimp (raw)

3 leaves of green shiso (Japanese aromatic herb)

1 tablespoon egg white

Salt

Pepper

Wheat flour

Batter:

½ egg

250 ml ice water

½ tablespoon mirin

Salt

¼ glass of wheat flour

1 lemon

Vegetable oil for frying

Instructions:

Peel and slice the lotus root that has been washed into slices about 5 mm thick. Soak in water with vinegar for about thirty minutes to remove bitterness, then dry.
Chop the shiso leaves.
Chop the shrimp and add shiso leaves, salt, and white egg. Mix well. (You can also use a blender.)
Mix the ingredients for the batter with a little stirring.
Heat oil in a medium saucepan to a temperature of 160° C.
Place the shrimp mixture between two slices of lotus root that have been dusted with flour. Dip in the batter and fry in hot oil until golden brown.
Serve on a plate with lemon slices and a little salt.

6. Ebi Furai

Ebi furai or fried shrimp is a favorite Japanese shrimp dish in restaurants because of its savory and crispy taste. Typically, this dish is served with mayo sauce or chili sauce.

Instead of buying ebi furai at Japanese restaurants, you can make it at home by following the steps below.

Ingredients:

10 shrimp
1 clove garlic, grated
½ teaspoon ground pepper
1 teaspoon salt
1 tablespoon lime juice
100 grams wheat flour
1 egg, beaten until foamy
150 grams coarse white bread crumbs / panko
cooking oil
1 boiled egg, finely chopped
100 ml bottled mayonnaise
1 tablespoon finely chopped onion
1 tablespoon lemon / lime juice
¼ teaspoon ground pepper
½ teaspoon salt
finely sliced cabbage
thinly sliced tomatoes

Instructions:

Peel the shrimp, but leave the tails intact. Place the shrimp with the back facing down on a cutting board.
Score the bottom of the shrimp and press gently until the shrimp is straight.
Mix the shrimp with garlic, lime juice, pepper, and salt until evenly distributed.
Coat each shrimp evenly with flour.
Dip each shrimp into the beaten egg, then coat with bread crumbs while gently pressing to adhere.
If desired, the coating process can be repeated once more to get a thicker layer.
Let the shrimp coated with bread crumbs dry slightly.
Fry in hot oil in a sufficient amount over medium heat until golden brown, then remove and drain.
Serve ebi furai with mayo sauce and other complements.

Also Read: 4 Popular and Delicious American Shrimp Recipes

Support Indonesian Shrimp Export with DELOS!

The Japanese shrimp recipes above are not only popular in Japan but also across the globe. If you ever have the chance to try these dishes firsthand in Japan, the shrimp served in the meals you order may very well be from Indonesia. Indonesia is indeed one of the largest shrimp exporters to Japan.

Let’s support the increase of Indonesian shrimp exports to the global market together with DELOS! DELOS, alongside Indonesian shrimp farmers, is committed to improving the quality of Indonesian shrimp and ensuring sustainable shrimp farming practices.

Join DELOS in supporting Indonesian shrimp exports. Contact us at contact@delosaqua.com or visit www.delosaqua.com for more information.

21Feb

ExportTips

7 Strategies to Boost Production and Export of Indonesian Vannamei Shrimp

Vannamei shrimp has become one of the flagship commodities in Indonesia’s fisheries export to the global market. However, fluctuations in export value prompt the government and industry players to seek new strategies to boost the production and export of Indonesian Vannamei shrimp.

This aims to maintain Indonesia’s shrimp position in the global market and enhance competitiveness. This article will discuss several strategies that can be implemented to increase the production and export of Indonesian Vannamei shrimp.

Also Read: When is the Right Time to Change Shrimp Pond Water?

Strategies to Boost Production and Export of Indonesian Vannamei Shrimp

1. Improving Aquaculture Quality

The first step needed to boost the production and export of Indonesian Vannamei shrimp is by improving aquaculture quality. This includes selecting superior seeds, implementing modern aquaculture technology, and managing water quality effectively.

By enhancing aquaculture quality, it is hoped that Vannamei shrimp production can be significantly increased to meet the growing demand in the export market.

2. Increasing Scale of Operations

In addition to improving aquaculture quality, increasing the scale of operations is also a crucial strategy in boosting Vannamei shrimp production. By scaling up operations, production efficiency can be enhanced, leading to reduced production costs per unit. This will make Indonesian Vannamei shrimp products more competitive in the global market.

3. Product Diversification

To enhance competitiveness in the global market, Indonesia needs to diversify its Vannamei shrimp products. Apart from fresh shrimp, Indonesia can expand its production of processed shrimp, such as frozen shrimp, dried shrimp, or other processed products.

Product diversification will provide flexibility in meeting diverse market demands and increase the added value of Indonesian Vannamei shrimp products.

Also Read: 7 Factors Influencing the Shrimp Export You Should Know

4. Strengthening Distribution and Logistics Systems

Strengthening distribution and logistics systems is also key to increasing Vannamei shrimp export. Indonesia needs to improve its logistics infrastructure, such as ports and transportation networks, to ensure the smooth distribution of Vannamei shrimp products to export markets. Additionally, the development of information and technology systems can help monitor and manage supply chains more efficiently.

5. Improving Quality and Safety Standards

To maintain and enhance international market trust, Indonesia needs to continuously improve the quality and safety standards of Vannamei shrimp products. This includes implementing environmentally friendly farming standards and strict monitoring of the use of chemicals and medications in shrimp farming.

By ensuring that Indonesian Vannamei shrimp products meet high-quality and safety standards, Indonesia can strengthen its position in the global market.

6. Active Promotion and Marketing

Active promotion and marketing efforts are also crucial strategies in increasing the export of Indonesian Vannamei shrimp. Through participation in international trade fairs, promotional campaigns via social media, and collaboration with international marketing agencies, Indonesia can increase the visibility and brand image of Vannamei shrimp products. Effective promotion will help increase market demand and expand export market share.

7. Development of Strategic Partnerships

Lastly, the development of strategic partnerships with major importing countries can also be an effective strategy in increasing the export of Indonesian Vannamei shrimp. Through bilateral or multilateral cooperation, Indonesia can expand market access, strengthen trade relations, and gain competitive advantages in international trade.

Also Read: Characteristics of Shrimp Meeting Export Quality Standards

Support Indonesian Shrimp Export Growth with DELOS!

Strategies to boost the production and export of Indonesian Vannamei shrimp are necessary to face the increasingly fierce competition in the global market. With the various strategies mentioned above, Indonesia can strengthen its position as one of the leading producers and exporters of Vannamei shrimp in the world.

Therefore, let’s support the growth of Indonesian shrimp exports together with DELOS! DELOS is an aquatech startup striving to disrupt the traditional and fragmented aquaculture industry in Indonesia.

Together with Indonesian shrimp farmers, DELOS is committed to improving the quality of Indonesian shrimp and ensuring sustainable shrimp farming practices.

Join DELOS in supporting Indonesian shrimp exports. Contact DELOS at contact@delosaqua.com or visit our website at www.delosaqua.com for more information.

18Feb

Export

Implementation of Traceability in Vannamei Shrimp Export Products

The traceability system in vannamei shrimp export products is developed to prevent food fraud and assist in product recall implementation when necessary. This is to ensure that the vannamei shrimp export process runs effectively and efficiently. Additionally, traceability also serves as a tool for the development of global food standards.

Attention to the quality and safety of food for both domestic and global populations has been increasing lately. Most consumers pay more attention to the food processing process from farm to table.

Ensuring the traceability of a vannamei shrimp export product can increase the product’s market value. This is because consumers become more confident in the products they choose. For more information, read the following article!

Also Read: When is the Right Time to Change Shrimp Pond Water?

What is Traceability in Vannamei Shrimp Export Products?

Food traceability in vannamei shrimp export products is a method for tracing when shrimp are farmed and then processed throughout the food chain until they are ready for consumption.

Additionally, there is also food authentication, which is a method to assure consumers to obtain their rights according to the composition stated on the labels of vannamei shrimp products marketed.

Both food traceability and food authentication are needed to ensure that the products marketed are not products resulting from food fraud, which has a high likelihood of occurring in this era of globalization.

The development of traceability and food authentication systems can be traced back to 1994 when ISO defined the term traceability (ISO 8402). Furthermore, in 2022, the Food Safety Agency (FSA) added its characteristics and the critical points that must be well recorded.

In 2004, CODEX updated the definition of traceability, and in 2005 ISO, through ISO 9000, presented a new definition and its application treatment for the future. Meanwhile, on the other hand, Danezis et al. (2016) developed the definition of authentication, which is a method for ensuring compliance with the given label, adding information on the origin of ingredients, and the applied processing methods.

Also Read: 7 Factors Influencing the Shrimp Export You Should Know

Vannamei Shrimp Export Product Traceability System

The terms tracking and tracing are known in the traceability system of vannamei shrimp export products and other food products. Tracking is the downstream tracing activity, while tracing is the upstream tracing activity.

Traceability is a mechanism that includes identifying process units as critical points for observation, establishing links, recording information, and collecting and storing information and verifying it.

The FAO publication issued in 2017 contains guidelines that include the principles and implementation of traceability from the level of farmers, suppliers, food services, exporters, and so on until ready for consumption.

The guidelines include implementation examples that cover the preparations needed, how to carry out the traceability process, and the technologies used. In principle, stakeholders can identify critical observation units to focus on, give them clear identities, and apply appropriate methods.

For example, vannamei shrimp processing companies must know the identity and characteristics of their vannamei shrimp export product suppliers. Similarly, suppliers or shrimp farmers must know and understand the information of the processing companies they choose to process their shrimp.

Recording activities are also one of the methods used by vannamei shrimp export industry players. Modern recording can be done electronically, and data can be stored in real time to facilitate traceability processes when needed. This makes it easier for consumers and industry players to know the origin of the products they purchase.

Opportunities and Challenges of Vannamei Shrimp Export Product Traceability

The global food chain demands data fulfilment, and the biggest challenge of the traceability process is storing multidimensional data. Without completeness and ease of obtaining data on raw materials and product manufacturing processes, the traceability process is not easy to carry out.

The development of technology that will facilitate traceability processes such as the use of IoT, big data, machine learning, and the like should already be initiated and implemented. Additionally, governments also play an important role in the development of traceability in vannamei shrimp export products through regulations issued.

Also Read: Challenges in Vannamei Shrimp Farming

Support the Improvement of Indonesian Vannamei Shrimp Export Quality with DELOS!

The traceability of vannamei shrimp export products is the responsibility of every industry player. From farmers, processors, and distributors, to exporters and importers. This is to ensure that the products reaching consumers are not part of food fraud.

Let’s support improving the quality and volume of Indonesian shrimp exports, especially vannamei shrimp, to the world market together with DELOS! DELOS, along with shrimp farmers, is committed to improving the quality of Indonesian shrimp and ensuring sustainable shrimp farming processes.

Join DELOS to support Indonesian shrimp exports! Visit www.delosaqua.com or contact contact@delosaqua.com for more information.

15Feb

Aquaculture

Tips for Providing Minerals for Shrimp Ponds

Minerals for shrimp ponds play an important role in stabilising pH, stimulating plankton growth, and breaking down harmful compounds in the pond. There are two types of minerals in ponds: from the aquatic environment and those from feed.

The mineral content in ponds can fluctuate during cultivation, both in quality and quantity. This is influenced by shrimp assimilation, water exchange, and seepage.

In addition to benefiting shrimp, minerals also support the process of plankton photosynthesis in ponds. If plankton in the pond is stable, the environment will also be good.

So, what are the tips for providing minerals for shrimp ponds for optimal cultivation results? Find out more in the following article!

Also Read: 6 Authentic Japanese Shrimp Recipes

The Importance of Sufficient Minerals for Shrimp Ponds

The mineral requirements for vannamei shrimp range from 2-5% of the total shrimp feed. However, in ponds with higher stocking densities, the required mineral supply should also be higher.

If minerals for shrimp ponds are insufficient or unbalanced, the consequences can be fatal. This can range from disturbances in the pond ecosystem, and shrimp health problems, to decreased productivity and quality of harvests.

A lack of minerals in shrimp ponds can also result in microorganisms such as plankton not thriving properly. This can also lead to a decrease in water quality, which can cause shrimp to become stressed and more susceptible to pathogen infections.

Also Read: Danger of Shrimp Diseases Caused by Viruses

Tips for Providing Minerals for Shrimp Ponds

1. Choose the Needed Minerals

Select minerals for shrimp ponds according to the needs of the cultivated shrimp. Some common minerals important for shrimp growth include Calcium, Magnesium, Sodium, Potassium, Phosphorus, Chlorine, Sulfur, Iron, Copper, Manganese, Zinc, Cobalt, Molybdenum, Chromium, Selenium, Fluorine, Iodine, and Nickel.

2. Pay Attention to Calcium Levels

Calcium is a crucial micromineral for the formation of strong shrimp shells. Ensure an adequate amount of calcium in the pond water, either through direct supplementation or by adding it to the feed.

3. Provide the Right Dosage

Minerals for shrimp ponds should be in the correct composition and needed by the shrimp in the pond. Avoid giving too many minerals, especially if not needed, as this can cause overdoses and have negative impacts on shrimp health and overall water quality.

4. Consider Environmental Factors

Take into account environmental factors such as water quality parameters before providing minerals for shrimp ponds. Different water environment conditions or conditions not being optimal can affect mineral absorption by shrimp.

5. Continuously Monitor Mineral Balance

Changes in mineral balance can occur over time due to various factors, including shrimp growth, water usage, and decomposition of organic matter.

Monitoring mineral levels in ponds can be done by routinely testing the water. This includes chemical, physical, and biological testing.

Also Read: Understanding the Types of Plankton in Shrimp Ponds

More Productive Vannamei Shrimp Cultivation with DELOS!

Minerals for shrimp ponds should be within the optimal range to ensure shrimp grow optimally. Therefore, it is important for farmers to always monitor the mineral composition in their shrimp ponds.

Now you can easily carry out shrimp cultivation with DELOS. DELOS is the best aquatech company based on science, technology, and operational management that can help you manage and increase the productivity of your ponds.

DELOS shrimp pond management is also integrated with AquaHero, making it easier for you to monitor shrimp ponds every day, including daily water quality parameter monitoring.

Contact the DELOS Team via contact@delosaqua.com or submit through the contact column on our website at www.delosaqua.com to learn more about DELOS shrimp pond management. Vannamei shrimp cultivation is more productive with DELOS!

12Feb

Aquaculture

Challenges in Vannamei Shrimp Farming

Challenges in vannamei shrimp farming can be faced by anyone, whether they are seasoned farmers who have been in the field for a long time or just venturing into the vannamei shrimp farming business.

Three main challenges often encountered in vannamei shrimp farming are climate change, fluctuating pond water conditions, and disease outbreaks. Each of these challenges can affect productivity and the sustainability of farming. Furthermore, if not properly addressed, they can lead to economic losses for farmers. Let’s discuss them further in this article.

Also Read: 11 Types of Shrimp Diseases that Often Occur During Cultivation

Challenges in Vannamei Shrimp Farming

1. Climate Change

Climate change has become a serious threat to vannamei shrimp farming. Changes in seawater temperature and unstable weather conditions can disrupt the shrimp’s life cycle and increase the risk of long-term stress on the shrimp, which can impact pond productivity.

Moreover, climate change can also lead to extreme weather events such as tropical storms and floods, disturbing the pond water balance and damaging infrastructure. To address this, farmers need to adopt shrimp farming practices that are more resilient to climate change.

2. Fluctuating Pond Water Conditions

Fluctuating pond water conditions, including changes in water quality parameters, are the most common challenges faced by vannamei shrimp farmers. Poor water quality can cause stress to the shrimp and increase the risk of disease outbreaks.

To address the issue of fluctuating pond conditions, farmers can monitor water quality parameters regularly and take necessary actions when anomalies or changes occur in each water quality parameter.

Also Read:

3. Disease Outbreaks

The most serious challenge in vannamei shrimp farming is disease outbreaks. Disease outbreaks can lead to significant financial losses for farmers.

Some common diseases affecting vannamei shrimp farms include White Spot Syndrome Virus (WSSV), IHHNV, EMS, EHP, and Vibriosis. These diseases can spread rapidly and cause mass mortality if not promptly addressed.

To reduce the risk of disease outbreaks, farmers need to implement good vannamei shrimp farming management practices, such as daily water quality monitoring, routine health checks on shrimp, biosecurity measures, and high-quality feed.

Also Read: Nutritional Needs of Vannamei Shrimp for Optimal Growth

Vannamei Shrimp Farming is More Productive with DELOS!

Various challenges in vannamei shrimp farming often arise during the farming process, ranging from water issues to infrastructure problems and disease outbreaks. If not properly addressed, these challenges can result in economic losses for farmers.

However, you don’t have to worry because DELOS is here to help you manage your shrimp ponds, including preventing and addressing various issues that may arise during farming.

To connect with the DELOS team, you can contact us via email at contact@delosaqua.com or visit www.delosaqua.com. Vannamei shrimp farming is more productive with DELOS!

10Feb

Export

Characteristics of Shrimp Meeting Export Quality Standards

Shrimp has long been one of Indonesia’s largest fisheries export commodities in the international market. However, before being exported, shrimp must first meet the criteria of export quality to compete effectively.

The quality of exported shrimp is crucial for shrimp-producing countries to enter the global market and maintain their reputation. Here are the detailed characteristics:

Also Read: 4 Popular and Delicious American Shrimp Recipes

Characteristics of Export Quality Shrimp

1. Freshness of Shrimp

The first characteristic of export-quality shrimp can be observed in its freshness. Export-quality shrimp should have a firm and resilient texture. The shrimp’s shell should be intact, not mushy, and free of slime. Additionally, shrimp should smell fresh, without a strong fishy or ammonia odour.

2. Bright and Consistent Color

The colour of shrimp is a crucial indicator of export-quality characteristics. Export-quality shrimp generally have bright and consistent colours. Dull or faded shell colour may indicate a lack of freshness or improper handling.

3. Consistent Size

The size of shrimp is also important in determining its quality. Shrimp exporters must ensure that the shrimp sizes meet the specifications requested by buyers. Shrimp with consistent sizes may lead to customer satisfaction.

4. Good Hygiene and Health Conditions

Another characteristic of export-quality shrimp is that it meets the standards of good hygiene and health conditions. Shrimp intended for export must be free from dirt, parasites, or other physical damages. Cleaning and processing of shrimp must be done carefully to ensure product hygiene and health. Contamination by bacteria or harmful chemicals must be completely avoided.

Also Read: Preserving the Freshness of Vannamei Shrimp After Harvest with Ice

5. Proper Handling and Processing

The handling process of freshly harvested shrimp, from harvest to packaging, is crucial in maintaining its quality. Shrimp should be handled promptly after harvest to prevent damage and quality deterioration. Rapid cooling and proper packaging at the right temperature can extend the shelf life of shrimp.

6. International Standard Certification

Shrimp intended for export must meet international standards for food quality and safety, such as Hazard Analysis and Critical Control Points (HACCP), Global Good Agricultural Practices (GAP) standards, and other certifications. Certifications such as halal or organic can also enhance the product’s competitiveness in the global market.

7. Compliance with Regulations

Export shrimp producers must ensure that their production processes comply with all applicable regulations and standards in both the country of origin and the destination country. Compliance with regulations related to the environment, labour, and animal welfare is increasingly valued by the global market.

8. Appropriate Packaging

The last characteristic of export-quality shrimp is proper packaging to maintain its quality during shipping and storage. Packaging should be done with suitable, strong, and hygienic materials. Clear information about the origin of the shrimp, production date, and other details should also be included in the packaging.

Also Read: 7 Factors Influencing the Shrimp Export You Should Know

Supporting the Increase of Indonesia’s Shrimp Export Value with DELOS!

By adhering to the above characteristics of export-quality shrimp, producers can ensure that their products meet high export-quality standards. This not only enhances the competitiveness of their products in the international market but also builds a good reputation and expands their global market share.

Let’s support the increase of Indonesia’s shrimp export to the global market with DELOS! Together with shrimp farmers, DELOS is committed to improving the quality of Indonesian shrimp and ensuring sustainable shrimp farming practices.

Join DELOS to support Indonesia’s shrimp export. Visit www.delosaqua.com or contact contact@delosaqua.com for more information.

08Feb

Fun Read

4 Popular and Delicious American Shrimp Recipes

Shrimp is a beloved ingredient in American cuisine, adding diversity, flavour, and a touch of seafood essence to every dish. American shrimp recipes vary widely and offer delightful flavours.

From classic dishes from South America to contemporary culinary delights, there are many ways to enjoy shrimp in American cuisine. Let’s explore some popular shrimp dishes and how to cook them in your own kitchen.

Also Read: 7 Tasty Authentic Indonesian Shrimp Recipes

Delicious American Shrimp Recipes

1. Shrimp Scampi

Ingredients:

– 1 pound large shrimp, peeled and deveined

– 4 cloves garlic, minced

– ¼ cup butter

– ¼ cup white wine

– 2 tablespoons lemon juice

– Salt and pepper to taste

– 1 tablespoon chopped fresh parsley

– Cooked pasta of your choice

Instructions:

In a large skillet, melt butter over medium heat. Sauté minced garlic until fragrant.
Add shrimp to the skillet and cook until pink, about 2-3 minutes per side.
Pour white wine and lemon juice, and season with salt and pepper. Simmer for 2-3 minutes.
Remove from heat and stir in chopped parsley.
Serve shrimp scampi over cooked pasta, garnish with additional parsley if desired. Enjoy!

2. Shrimp Po’ Boy

Ingredients:

– 1 pound medium shrimp, peeled and deveined

– 1 cup all-purpose flour

– 1 teaspoon Cajun seasoning

– 2 eggs, beaten

– 1 cup breadcrumbs

– Vegetable oil for frying

– French bread or hoagie rolls

– Lettuce, tomato slices, pickles, and remoulade sauce for garnish

Instructions:

Place flour mixed with Cajun seasoning, beaten eggs, and breadcrumbs in three separate bowls.
Dredge shrimp in flour, dip in beaten eggs, and coat with breadcrumbs.
Heat vegetable oil to 350°F (175°C) in a skillet.
Fry shrimp until golden brown and crispy, about 2-3 minutes per batch.
Drain on paper towels, and season with salt.
Slice French bread or hoagie rolls, and layer with lettuce, tomato slices, fried shrimp, pickles, and remoulade sauce.
Serve shrimp po’ boys immediately. Enjoy the crunchy, flavorful goodness!

3. Shrimp and Grits

Ingredients:

– 1 cup stone-ground grits

– 4 cups water or chicken broth

– 1 cup shredded cheddar cheese

– ¼ cup butter

– Salt and pepper to taste

– 1 pound large shrimp, peeled and deveined

– 4 slices bacon, chopped

– 1 small onion, diced

– 1 bell pepper, diced

– 2 cloves garlic, minced

– ¼ cup chicken broth

– 2 tablespoons fresh lemon juice

– 2 tablespoons chopped fresh parsley

Instructions:

bring water or chicken broth to a boil in a medium saucepan. Slowly whisk in grits, reduce heat, and simmer until thickened, about 20-25 minutes.
Stir in shredded cheese, butter, salt, and pepper until creamy. Keep warm.
In a skillet, cook bacon until crispy. Remove, leaving drippings.
Sauté onion, bell pepper, and garlic in drippings until softened.
Increase heat, add shrimp, cook until pink, about 2-3 minutes per side.
Stir in chicken broth, lemon juice, and cooked bacon. Cook until heated through.
Serve shrimp mixture over grits, and garnish with parsley. Enjoy the hearty and comforting shrimp and grits!

Also Read: 7 Benefits of Consuming Vannamei Shrimp for Health

4. Shrimp Etouffee

Ingredients:

– ½ cup butter

– ½ cup all-purpose flour

– 1 large onion, diced

– 1 large red bell pepper, diced

– 2 stalks lemongrass, white parts minced

– 3 cloves garlic, minced

– 1 ½ cups chicken broth

– 2 tablespoons tomato paste

– 2 teaspoons sambal or hot sauce

– 1 pound large shrimp, peeled and deveined

– Salt and pepper to taste

– 2 tablespoons chopped fresh parsley, for garnish

– Hot cooked rice, for serving

Instructions:

In a large pot, melt butter and add flour. Cook until golden brown, about 10-15 minutes.
Add diced onion, bell pepper, lemongrass, and garlic. Sauté until vegetables are soft, about 5-7 minutes.
Pour in chicken broth, and stir until slightly thickened, about 5-7 minutes.
Add tomato paste and sambal, and simmer gently.
Add shrimp, and cook until pink and fully cooked, about 3-5 minutes.
Season with salt and pepper to taste.
Serve shrimp etouffee over hot cooked rice, garnish with chopped parsley. Enjoy the flavorful dish!

Also Read: These are 11 Characteristics of Healthy and Diseased Shrimp

Support Indonesian Shrimp Export with DELOS!

From the various dishes above, which American shrimp recipes do you like the most? Did you know that Indonesia is one of the largest shrimp exporters to America? The shrimp served in restaurants for the dishes mentioned above may be from Indonesia.

Let’s support the increase of Indonesian shrimp exports to the global market, including America, together with DELOS. DELOS, along with shrimp farmers, is committed to improving the quality of Indonesian shrimp and ensuring sustainable shrimp farming practices.

Join DELOS to support Indonesian shrimp exports. Visit www.delosaqua.com or contact contact@delosaqua.com for more information.