™ ® April 2015
Volume 72, No. 4
“No Whale of a Tale, Shrimp in the Desert” by Dalene Hodnett, Director of Communications and Media Relations
“I’d like four pounds if you’ve got them,” says Joseph Alaniz of La Union as he buys shrimp from a unique New Mexico State University research facility. This time he lucks out – there are four pounds of head-on shrimp available. Other times he’s not been so lucky as the shrimp here are in high demand and many customers are turned away. “That’s why we’re breaking ground on a new seven acre facility,” says Dr. Tracey Carrillo, assistant director of farm operations at New Mexico State University. “We’re just trying to keep up with demand.”
Dr. Tracey Carrillo harvests shrimp that have been fed gossypol-free cotton meal.
What began as a research project to find a value-added product for cotton seed has become one of Southern New Mexico’s hottest commodities. Carrillo said initially they “were looking for a way to help local cotton farmers get more for what is considered a low-value by-product by taking the seeds and finding another use for them.” Because of the need for a renewable source of protein, aquaculture rations became a perfect use for cotton seed which is high in protein. Traditional cotton has a naturally occurring toxin, gossypol, that serves as nature’s pesticide. Carrillo uses a newly-developed glandless variety which produces oil and seeds that are safe for consumption. The seeds are 30% protein and the meal is 60% protein making it a viable fishmeal replacement in aquaculture feeds.
“We have a contract with Cargill where we send them glandless cotton seed and they formulate it into a shrimp ration,” said Carrillo. Currently three growers have planted 200 acres of the glandless cotton for the research project. Carrillo notes that if there is a demand for a commercially produced shrimp meal, the price of cotton seed would rise from $270 a ton to double or triple that, significantly increasing revenues for cotton farmers. In order to increase demand for the cotton-based shrimp meal Carillo has teamed up with the incubation program at NMSU’s Arrowhead Center. Entrepreneurs can sub-license the technology and take advantage of the business model to develop their own shrimp farm. “Currently there are fewer than a dozen facilities nationwide, and they are evenly divided between university and private ventures. This really is a growth opportunity, says Carrillo. So far they’ve spoken with investors from Dubai, Egypt and Canada. How is it feasible to grow shrimp in the desert? Larvae are purchased from a hatchery in the Florida Keys. Carrillo chose ‘pacific white’ since they are readily available and are certified disease free. They are placed in above ground swimming pools that contain 8,000 gallons of water. Water is continually recycled in a zero exchange aerobic heterotrophic system and is kept at a constant 82 degrees. Each pool produces around 500 pounds of shrimp that are harvested 3-4 times a year, depending on size. With the new facility New Mexico Shrimp Company expects to produce 10,000 pounds of shrimp a year. New Mexicans can enjoy home grown shrimp at several places including Ragin’ Shrimp in Albuquerque and the Third Floor Bistro on NMSU’s Las Cruces campus. “We have commitments from a dozen other restaurants once production increases,” says Carrillo. You can also like the New Mexico Shrimp Company Facebook page or check out their website at www.nmshrimpco.com to find out when they are having a public sale. April 2015
New Mexico Shrimp Company sells shrimp to patrons and New Mexico restaurants. Farm & Ranch Page 1