THE CRUST - ISSUE #32

THE

CHIEF EDITOR OVERVIEW THE CRUST - RIZKY

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CEO youth, bringing fresh ideas and new energy into our ecosystem. In line with this, we proudly launched the new PMI Scholarship Program, in collaboration with IPB University, to support and cultivate the next ge­ neration of aquaculture leaders.

To those who made the trip and contributed to the discussions—thank you for being part of this milestone. And for those who missed it, we hope you’ll consider joining us at the next SAC. The event reminded us all that no matter the challenges, pro­ gress is always possible when we come together.

For now, keep farming, keep surviving—and keep believing in the future of this industry.

Photo source : doc. The CRUST

i! And welcome to the May 2025 edition of THE CRUST. This month marks a major milestone for our community—we finally held the Shrimp Aquaculture Conference 2025 (SAC2025) in Bali! After months of preparation and anticipation, it was incredi­ ble to witness the event come to life with over 350 attendees from across the globe, representing multiple nationalities and diverse sectors of the shrimp industry.

More than just a conference, SAC2025 was a cele­ bration of our industry’s unity, resilience, and determination to move forward together. From farmers and entrepreneurs to researchers, students, and policy makers, the room was filled with passionate indivi­ duals sharing one goal: to strengthen the future of shrimp aquaculture.

The stage was graced by leading experts from around the world, each bringing valuable insights on production, health, trade, technology, and sustainabili­ ty. Their willingness to share knowledge, data, and hard­earned experiences was one of the highlights of the conference, inspiring everyone to rethink challenges and explore new approaches.

The spirit of solidarity and curiosity was palpable throughout the event. One of the most talked-about segments was the Deep Dive session, where our pa­ nelists boldly tackled some of the most pressing and controversial topics in the industry—including the recent Trump reciprocal tariffs and the ongoing eFishe­ ry scandal. These discussions sparked much­needed reflection on trade resilience, governance, and transparency.

There was also a strong spirit of problem­solving, with many sessions focused on practical innovations, disease management strategies, and sustainability tools. Perhaps most inspiring was the involvement of

Rizky Darmawan Chief Editor

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Issue 32 | May -2025

RGB of Aquaculture:

Sustainability in Color at SAC 2025

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he Shrimp Aquaculture Conference, an annual event hosted by the Young Shrimp Farmers Association (PMI), was successfully held for the third time. This year’s conference once again took place in Bali, on May 21–22, 2025, and introduced a fresh new theme: RGB (Red, Green, Blue). As with the previous two events, it attracted more than 300 participants from various countries and professions across the shrimp farming industry.

RGB, known as the basic color model in digital design, was reinterpreted by PMI as a symbol of sustainability in shrimp aquaculture. PMI Chairman Rizky Darmawan explained that red represents quality and accessibility—shrimp that are fresh, traceable, and world-class, delivered with precision from smallholder farms to global markets. Green reflects harmony with nature, where shrimp are raised in clean, chemical-free waters and farming goes hand in hand with environmental care. Blue serves as the foundation, symbolizing both the oceans we rely on and the commu-

nities we empower, including farmers, processors, and suppliers across the value chain.

“Together, these colors form a single vision—to build a shrimp industry that is not only productive, but proud; not only profitable, but principled.

This is our canvas, our responsibility, our opportunity,” said Rizky.

Day 1 Dr. David Sutter opened the conference with a talk on how modern shrimp feeds are evolving to address the growing challenges in aquaculture. These challenges range from technical and environmental concerns to increasing market demands. He highlighted the critical role of high-quality feed, emphasizing that “feed quality is key” to overcoming these obstacles. Poor feed stability, he noted, can lead to nutrient loss and contribute to environmental issues such as eutrophication.

Benedict Standen then explained how certain pathogens—particularly Vibrio bacteria—are surprisingly sophisticated. These bacteria naturally inhabit the shrimp’s

Nicholas Leonard, Jacob George, Rizky Darmawan, Caleb Wurth, Ronnie Tan

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digestive system, making them especially difficult to manage. What sets them apart is not just their ability to multiply, but their use of powerful tools like the Photorhabdus insect-related PirAB toxins, which can cause up to 100% mortality in shrimp within 20 to 30 days of culture.

Wu Xiaoguo introduced ADHP (Automatic Drainage High Production) as a solution to improve productivity and efficiency in Indonesian shrimp farms. This model integrates technology, management practices, and high-quality products—including feed—to create a more sustainable and profitable farming system.

Dr. Albert Tacon opened the second session on the first day, highlighting how most hatcheries still rely heavily on traditional live feeds like algae and Artemia. This, he argued, is despite the availability of modern dry or microencapsulated feeds that can be precisely formulated to deliver all essential nutrients—including enzymes, hormones, vitamins, minerals, and essential fatty acids.

Dr. Melony Sellars emphasized the importance of

biosecurity, outlining three critical points in the production cycle that are especially vulnerable to pathogen entry: pond preparation, water treatment, and the feeding of polychaetes (especially for broodstock). She then presented a set of biosecurity measures designed to minimize the risk of pathogen introduction.

Caleb Wurth discussed the ongoing debate around sustainability in the shrimp industry—whether it’s a costly challenge or a valuable opportunity. He noted that as part of the global supply chain, the shrimp industry is heavily influenced by consu­ mer preferences, and today, sustainability has become a key factor in purchasing decisions worldwide.

Stephane Ralite shared the microbial management in farm to improve profitability.

The key goals include maintaining ecological balance, optimizing nitrogen cycling, and degrading organic matter to prevent the proliferation of harmful bacteria like Vibrio.

Practical trials showed that specific strains of Bacillus can improve ammonia control

Alban Caratis

Benedict Standen

Caleb Wurth

Dr. Albert G. Tacon

Kit Yong

Novean Husni

Revata Utama

Kamaru Budianto

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and water quality, but not all strains are equal—strain selection is critical.

The first day concluded with a talk show session titled “Life After Trump Tariffs” moderated by Ronnie Tan and featuring panelists Caleb Wurth, Jacob George, and Nicholas Leonard. Key takeaways from the discussion included the need for the shrimp industry to respond more adaptively to market dynamics, develop strategies that maintain profitability, improve the industry’s image through more sustainable practices, and shift from being market takers to becoming market makers.

Day 2 The second day began with a presentation by Novean Husni, who discussed how to optimize farm infrastructure by using the right types of polymer pipes, particularly PVC and HDPE. He compared installations using various materials and highlighted the advantages of polymer pipes—they’re lightweight, flexible, non­corrosive, and more cost-effective than metal or concrete alternatives.

Dr. David Sutter

Stephane Ralite

Dr. Sidrotun Naim

Wu Xiaoguo

ing three key mechanisms: spore adhesion, intracellular multiplication, and increased vulnerability to secondary infections such as Vibrio.

Kamaru Budianto proposed the use of RAS (Recirculating Aquaculture Systems) and aquaponics as more sustainable solutions for water quality management. He emphasized that these systems can be further optimized with complementary tools such as UV-C disinfection and real-time water quality monitoring.

Rubiyanto Haliman discussed the concept of eco-friendly feed in shrimp farming, with a focus on protein content. Instead of relying on high crude protein levels, he encouraged farmers to use properly balanced protein that maintains essential amino acid profiles—especially lysine and methionine.

Kit Yong emphasized the importance of smarter, more proactive approaches to disease detection, likening the current lack of timely diagnostics to “driving a car without a fuel gauge.” Regular monitoring and early detection, she said, can drastically reduce

losses, enable targeted treatments, prevent the spread of disease, and support better decisions around stocking and harvest timing.

The session concluded with a talk show titled “Life After eFishery Scandal,” moderated by Cynthia Darmawan and featuring panelists Fred Puckle Hobbs, George Samuel, Doni Ismanto, and Kenneth Li. Speakers highlighted a growing demand for transparency, accountability, and a shift toward long-term sustainability over short-term hype. The forum closed with a collective call for responsibility and collaboration. If navigated wisely, this period of disruption could be seen not as a collapse, but as a necessary correction—one that moves the industry toward greater maturity, trust, and lasting impact.

PMI Scholarship A new highlight at this year’s SAC was the signing of an MoU between PMI and the Dean of the Faculty of Fisheries and Marine Science at IPB University, aimed at developing human resources in the shrimp aquaculture sector.

Rizky Darmawan

Harikumar Sampath

Rizky Darmawan, Fred Puckle Hobbs, Kenneth Li, Doni Ismanto, George Samuel, Cynthia Darmawan

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Photo source : doc. PMI

Rubiyanto Haliman

Dr. Melony Sellars

Dr. Sidrotun Naim and Revata Utama jointly presented on microbiome management. They emphasized the critical role of the microbiome in shrimp health and explored how concepts from human health—such as precision medicine and early disease detection—can be applied to aquaculture through precision farming approaches.

Alban Caratis highlighted the often-overlooked but critical issue of gut health in shrimp farming, which is closely linked to disease outbreaks and declining farm profitability. He shared findings from a survey conducted in Vietnam, where 70% of shrimp farms reported frequent gut disorders—many of which go undetected until they become severe, such as in cases of white feces syndrome.

Harikumar Sampath discussed strategies for managing EHP using specific targeted phytobiotic molecules.

His team is currently developing a phytobiotic solution derived from plant-based bioactive compounds. The approach focuses on disrupt-

Zeugnis

Stakeholders Applaud SAC 2025 and PMI’s Role in Advancing Indonesia’s Shrimp Industry

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he Shrimp Aquaculture Conference (SAC) 2025, hosted by the Indonesia Young Shrimp Farmer Association (PMI), brought together an international network of farmers, researchers, suppliers, and policymakers in Bali on 21–22 May 2025. The two-day event was more than just a conference—it was a bold statement that Indonesia’s shrimp industry is ready to collaborate, innovate, and lead.

Benedict Standen, Head of Aquamarketing at dsm-firmenich, has attended PMI-organized events for years and sees SAC 2025 as the most impressive yet. “PMI has always been very open and collaborative,” he shared. “It’s a great opportunity for us to share our research and innovations—but also, and just as importantly, to listen. What are farmers struggling with? What do they need from us? That feedback helps shape better solutions.” Standen noted the strong turnout this year and praised the event’s professional execution.

Behind the scenes, committee member Gerry Gilang worked tirelessly to make SAC 2025 a success. “Our goal was to unite the community—farmers, researchers, hatcheries, processors— under one roof,” said Gerry. “We want to push the industry forward using science and practical experience.” The event brought together participants not only from across Indonesia but also from the United States, Europe, Vietnam, Thailand, and the Philippines. “Everyone came here to learn, to take home key

insights—whether to their farms, their labs, or their companies,” he said. Looking ahead, Gerry hopes the event will elevate Indonesian shrimp on the global stage and bring even more international participants to future editions.

Nicholas Leonard, co-founder of Haven Foods, called SAC 2025 her favorite event of the year. “We love being here, supporting young farmers,” she said.

“We truly believe that the industry needs to come together—to drive change, and to enhance Indonesia’s global reputation.

That’s what this event is doing.”

The energy and innovation present at SAC 2025 were also felt by industry veteran Stéphane Ralite, who has over 30 years of experience in shrimp aquaculture. “This is a modern, well-organized event that’s focused on practical production and business solutions,” said Ralite.

He spoke on microbial management and the critical role of bacterial balance in systems with limited water exchange. “As farmers reduce water usage, managing bacteria becomes essential for water and soil quality. That’s why I’m here: to share knowledge, bring solutions, and connect with Indonesian shrimp farmers.” Ralite appreciated the exchange of ideas and the positive energy from the younger generation. “It’s inspiring. There’s a real shift in mindset and a willingness to implement new research and discoveries.”

One of those in attendance was Andi Tamsil, President of Shrimp Club Indonesia (SCI), who was especially pleased with the conference’s focus on disease

management. “The speakers gave clear answers to pressing issues like poor survival rates,” he said. He praised PMI for consistently organizing such impactful events and emphasized the need for cross-sector collaboration moving forward. “We can’t operate in silos anymore.

From hatcheries to processors, we need to work together—fix seed quality upstream and build better markets downstream. That’s how we create a stronger shrimp industry.”

Doni Ismanto, Special Assistant to the Minister of Maritime Affairs and Fisheries (KKP) for Media and Public Communication, highlighted how SAC 2025 aligned with national goals. “The topics discussed here reflect the Ministry’s mission to develop sustainable marine and fisheries sectors,” he said. “Shrimp farming is opening up opportunities for young farmers and investors alike.” Doni encouraged youth to stay committed, noting that aquaculture is a long-term game requiring patience and resilience.

He also emphasized the importance of government-industry collaboration to make Indonesia a global shrimp champion.

SAC 2025 delivered not just expert presentations, but also meaningful connections. It fostered a shared vision for a future where innovation, sustainability, and unity define Indonesia’s shrimp sector. As the event closed, the message was clear: the industry’s strength lies in its ability to listen, learn, and move forward—together.

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Benedict Standen

Doni Ismanto

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Gerry Gilang

Stéphane Ralite

Nicholas Leonard

Photo source : doc. PMI

Andi Tamsil

Phytoplankton:

Small in size, big in impact

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espite their microscopic size, phytoplankton play a significant role in shrimp farming. Their presence is ine­ vitable in any shrimp farming system—especially in outdoor ponds, which are the most common type. According to Dr. Heny Budi Utari, Head of TRD, QA Hatchery, and Training­Publication, and Rubiyanto Haliman, AVP and Deputy Head of the Technology Division at CP Prima, outdoor shrimp farming systems will always involve phytoplankton. This is because their growth occurs naturally, driven by the presence of feed and sunlight that enriches the pond water.

Given their unavoidable presence, standard operating procedures (SOPs) for shrimp production typically consider phytoplankton as a key parameter that must be carefully ba­ lanced. “In any outdoor farming SOP,” Budi and Rubi explain, “phytoplankton are always relied on in the early stages. They are highly beneficial for shading juvenile shrimp and creating a comfortable living environment, even serving as a natural feed source.”

Novi Fredy Irawan, Head of Production at PT Karyanesia Utama Jaya, confirmed this. According to him, every shrimp farming system—without exception—requires phytoplankton due to their role in supplying oxygen and serving as a natural food source within the pond’s food chain. However, the concentration of phytoplankton varies depending on the system’s prio­ rities and the production targets it aims to achieve.

In farming systems that rely on phytoplankton, Novi emphasizes the importance of carefully monitoring the quantity and composition of phytoplankton. This is crucial to maintaining a relatively stable and comfortable environment for the shrimp.

Such systems, which depend on the abundance of phytoplankton, are known as autotrophic systems, typically characterized by a minimum phytoplankton density of 10⁶ cells/ml, with a dominance of chlorophyta species (over 70%).

However, their presence still needs to be carefully ma­ naged. According to Heny and Rubi, a well­functioning phytoplankton­based system can help reduce NH4⁺ levels and generally suppress Vibrio. But the downside is that it can also

cause large daily fluctuations in pH and dissolved oxygen (DO), which may lead to stress in the shrimp.

Combining with Bacteria Although phytoplankton play a vital role in shrimp ponds, CP Prima does not rely entirely on a phytoplankton­based system. According to Heny and Rubi, the company prefers a balanced approach that integrates both phytoplankton and bacteria.

This balance helps stabilize phytoplankton populations, maintain healthy bacterial levels, and prevent wide fluctuations in water quality parameters. As a result, the physical and chemical conditions in the pond remain stable, supporting consistent shrimp growth and reducing the risk of disease.

“The balanced phytoplank­ ton-bacteria system works by minimizing phytoplankton dominance while promoting bacterial growth, starting with bacterial introduction from the very beginning of stocking,” Heny and Rubi explain.

They add that reducing

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phytoplankton dominance in ponds can be done gradually by applying bioremediation bacteria such as Bacillus spp. or photosynthetic bacteria (PSB), which compete with phytoplankton for sunlight needed for photosynthesis.

In the early stages of phytoplankton growth, concentrations can exceed 2 million cells/mL. However, with bacterial competition, this can be managed down to just 500,000–800,000 cells/mL. As a result, the impact of phytoplankton die­off is reduced, thanks to a shift toward a more balanced system involving phytoplankton, bacteria, and floc.

Novi shares a similar preference for combining phytoplankton with bacteria, a method he refers to as a semi­heterotrophic system.

By encouraging the growth of beneficial bacteria to outcompete phytoplankton, this approach is seen as safer and more manageable. “One of the advantages of this system

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is that it creates a lighter ecosystem, allowing for increased feed input to support faster shrimp growth. This, in turn, can shorten the cultivation period,” Novi adds.

Maintaining and Promoting Growth Phytoplankton stability in shrimp ponds can be monitored easily using a Secchi disk to measure water clarity, which reflects their pre­ sence. Measurements should be taken every morning and evening. Additionally, micros­ copic observation in the lab using a hemocytometer can provide a more precise count and composition analysis.

A water clarity reading of 30–40 cm indicates stable plankton levels in ponds with an average water depth of about 120 cm. Stability can also be gauged by a narrow pH fluctuation between morning and evening, ideally around 0.3.

Regarding concentration and composition, phytoplankton density should not exceed

regularly to maintain the nutrients needed for phytoplankton growth. Additionally, inorganic fertilizers like ammonium sulfate (ZA), SP36, and minerals are also added to help stabilize the phytoplankton population.

Crash and Bloom Even with careful management, fluctuations in pond water can still occur, risking the stability of phytoplankton. These fluctuations may result in either a mass die­off, known as a crash, or an excessive growth called a bloom.

According to Heny and Rubi, a phytoplankton crash can be identified by colored foam on the water surface, noticeable differences in water color, the presence of small particles—often growing larger—in the water, and a downward trend in morning pH levels.

“To address this, reduce the foam manually or by channeling it through surface drainage systems. Additionally, perform a bottom water exchange (from the central drain), as this area often contains dead phytoplankton, which can cause ammonium (NH4⁺) levels to rise. Daily water exchange should continue until NH4⁺ drops to a safe level, around 0.05 mg/L. Afterward, re­establish phytoplankton populations by fermenting bacteria to break down organic residues from the dead phytoplankton or by adding inorganic fertilizers,” they explain.

On the other hand, when the blooms occur, they are usually marked by a sharp drop in water clarity compared to the same time the previous day (for example, morning to morning or evening to evening). Other signs include much higher pH levels in the evening compared to the morning, and dissolved oxygen (DO) levels exceeding saturation both morning and evening.

To manage blooms, perform water exchanges and add decomposing bacteria, such as nitrifying bacteria. The goal is to restore balance between phytoplankton and bacteria in the pond. You’ll know it’s working when the water quality parameters stabilize and fluctuations begin to decrease.

Rubiyanto Haliman

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Photo source : doc. The CRUST AB, Novi Fredy Kurniawan

Novi Fredy Kurniawan

2 million cells/mL, with a typi­ cal makeup of 50–70% green algae, less than 20% blue­ green algae, 20–30% diatoms, and smaller amounts of other types such as dinoflagellates (<5%) and flagellates (<2%).

Of course, the phytoplankton species present should have a positive impact on shrimp farming.

“When the culture period (DOC) is less than 30 days, phytoplankton should be tested daily to track fluc­ tuations and growth. Once the phytoplankton population stabilizes, testing can be reduced to once every 1–2 weeks until harvest,” Heny and Rubi explained.

To achieve these conditions, Heny and Rubi recommend several treatments.

These include using fermented soybean meal (BKK) and rice bran (katul) that have been fermented for 24 hours.

These are applied along with decomposing bacteria, such as nitrifying bacteria. Although the dosage is small— at least 0.5 ppm—it is applied

WETMARKET

Shrimp Exporters Navigate Uncertain Waters Amid U.S. Tariff Negotiations

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ndonesia and Thailand, two of the world’s leading shrimp exporters, are currently entangled in complex negotiations with the United States following the imposition of hefty tariffs under President Donald Trump’s renewed “Reciprocal Trade and Tariffs” policy. These new duties; up to 36% for Thailand and 32% for Indonesia, have disrupted long-standing seafood trade flows and are now forcing both governments and industries to recalibrate their strategies.

But while both nations scramble to respond, other major shrimp exporters; namely India, Ecuador, and Vietnam—are seizing the moment. Their position in the global shrimp market is shifting rapidly, with direct implications for Indonesia.

Indonesia’s Shrimp Exports Under Pressure Indonesia exported around $1.9 billion in fishery products to the U.S. in 2024, with shrimp making up the bulk. Despite tariffs of up to 32%, early 2025 exports held steady—35,496.8 metric tons in Q1, up 10% year-on-year. But March showed the first signs of strain, with a 4% drop in exports. Experts warn this could signal a deeper decline ahead if tariffs stay in place, as U.S. buyers may shift to more competitive suppliers like India and Ecuador. (Shrimp Insights) To combat the growing pressure, Indonesian President Prabowo Subianto has opted for diplomacy over retaliation. In early May, Indonesian officials—including representatives from the Coordinating Ministry for Economic Affairs, the Ministry of Trade, and the Indonesian Chamber of Commerce and Industry (KADIN)—visited Washington to negotiate a potential rollback of U.S. shrimp tariffs.

Indonesia reportedly offered a package of concessions, including greater market access for U.S. agricultural products, regulatory alignment, and potential energy cooperation deals, in exchange for lower duties. But the clock is ticking—and while Indonesia negotiates, competitors like India and Ecuador are quickly moving to fill the gap.

Thailand’s Approach: Structural and Diplomatic Leverage Thailand is pursuing a similar diplomatic path, offering trade compliance guarantees and committing to prevent trans-shipment abuses, while proposing increased imports of U.S. goods.

Thai officials have signalled their willingness to bolster strategic industries such as digital infrastructure, biotechnology, and processed seafood manufacturing to attract American investment.

India and Ecuador: Navigating Shifting Currents India, the world’s top shrimp exporter, saw a 17.8% rise in

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seafood exports in April 2025, reaching $580 million, despite looming U.S. tariff hikes set to jump from 10% to 26% by July.

While the U.S. remains its largest market, Indian exporters are actively diversifying into China, Russia, and Canada to reduce reliance on American demand (@mathrubhumi & Reuters).

Ecuador’s shrimp industry began 2025 strong, setting new export records and signalling continued growth. Its geographic advantage—shorter transit times to the U.S.—gives it an edge over distant suppliers like Indonesia, allowing faster inventory turnover and improved cash flow for U.S. importers. Combined with competitive pricing and a strong reputation for quality, Ecuador is increasingly favored by buyers, particularly on the East Coast. However, the country still faces scaling challenges as it tries to meet rising demand, especially if U.S. tariffs on Indian shrimp take effect (Undercurrent News).

Vietnam: Playing Both Sides Unlike Indonesia, which remains heavily reliant on the U.S. market, Vietnam has built a more diversified export base. Free trade agreements with the EU, U.K., and Japan help offset U.S. tariffs, giving Vietnamese shrimp exporters a wider safety net.

At the same time, Vietnam is investing in advanced processing and logistics, positioning itself as a reliable supplier of value-added shrimp. This diversification allows Vietnam to better absorb U.S. trade pressures—a key advantage over more U.S.-dependent competitors like Indonesia.

Strategic Implications for Indonesia and Thailand Indonesia and Thailand, both key shrimp suppliers to the U.S., are now facing serious pressure as tariffs disrupt their primary export routes. Indonesia, the second-largest shrimp supplier to the U.S., is working to pivot exports to markets like Japan, Malaysia, and South Korea, where demand is steady and tariffs are not an issue. Thailand is pursuing similar diversification efforts. However, these alternative markets are smaller, more competitive, and may not fully compensate for losses in the U.S., raising concerns about long-term sustainability and pricing power.

Conclusion: A Shrimp Market in Transition As talks continue, the future of Indonesia’s shrimp exports remains uncertain. The U.S. has long been a key market, but rising competition from India, Ecuador, and Vietnam, along with shifting trade dynamics, is changing the game.

Swift tariff relief could help Indonesia rebound, but prolonged negotiations may force a strategic pivot—or risk losing ground in the global shrimp market.

THE CRUST - MIDA

Debunking the Cholesterol Myth and Unlocking Market Potential

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continues to affect consumer demand.

A Misunderstood Fact Shrimp is undeniably a highly nutritious, low-calorie source of protein. It contains Omega-3 fatty acids, astaxanthin, selenium, vitamin B12, and iron—all of which are excellent for maintaining overall health. Unfortunately, in Indonesia in particular, these nutritional benefits are often overshadowed by shrimp’s negative reputation for being high in bad cholesterol and a cause of allergies.

Ge Recta Geson, a shrimp entrepreneur with a background in pharmaceuticals, firmly believes that this negative image is a myth. A simple yet logical counterargument to the claim that shrimp is high in LDL cholesterol lies in the fact that its primary export markets are developed countries such as the U.S., Europe, and Japan—regions where health concerns are taken very seriously.

Still, Recta offers The Crust a more scientific explanation. According to him, bad cholesterol (LDL-C) can in-

deed be one of the risk factors for cardiovascular problems such as hypertension, heart attacks, and strokes—but primarily when there is already a buildup of atherosclerotic plaque in the arteries. These plaques typically begin with inflammation of the endothelial lining of the arteries, which is more often triggered by excessive sugar intake rather than cholesterol itself.

Without such inflammation, LDL-C alone is not as harmful as it is commonly perceived to be.

Shrimp is often associated with bad cholesterol, mainly due to its fat content.

In reality, the fat in shrimp is predominantly unsaturated fat, making up about 77.5% (a combination of polyunsaturated and monounsaturated fats). Saturated fat, the type more closely linked with health risks, only accounts for about 17.5%.

Most of the unsaturated fat in shrimp comes from polyunsaturated fatty acids (PUFAs), including Omega-3 and Omega-6, both of which

are abundant in shrimp.

These nutrients are known to support brain health and cognitive function. Fish and other seafood, like shrimp, are also rich in PUFA. Meanwhile, monounsaturated fat (MUFA)—which is found in foods like olive oil, avocados, and nuts—is present in smaller amounts in shrimp.

Far from raising LDL cholesterol, both PUFA and MUFA have been shown to increase good cholesterol or HDL (high-density lipoprotein), reduce LDL-C, provide anti-inflammatory benefits, and lo­ wer the risk of cardiovascular disease.

“So, the idea that shrimp raises bad cholesterol (LDL) is definitely a myth,” says Recta.

“In fact, shrimp can help raise HDL-C and improve overall cholesterol balance. Instead of causing heart problems and strokes, shrimp can actually maintain heart and blood vessel health.”

According to Recta, among various food sources, shrimp ranks high in total unsaturated fat content—second only

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he uncertainty in the global shrimp market— especially in the United States—following Donald Trump’s announcement of reciprocal tariffs on imported goods, including shrimp, has left Indonesia’s shrimp stakeholders scrambling. And for good reason: the majority of Indonesia’s shrimp exports are destined for the U.S. market.

While alternative markets such as the European Union, China, Japan, and Russia remain wide open, Indonesia has yet to fully tap into these opportunities due to various barriers, including the lack of approval numbers, certification issues, and uncompetitive pricing.

On the domestic front, Indonesia’s large population has begun to attract the attention of industry players as a potential market. However, efforts to optimize the local market are also met with challenges—one of the most persistent being the long-standing perception that shrimp is high in bad cholesterol or LDL-C (low-density lipoprotein cholesterol), which

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to olives, which are known for having one of the best unsaturated fat profiles.

In contrast, saturated fats (SFA)—which are associated with increased LDL-C levels when consumed in excess— are commonly found in red meat, full-fat dairy, coconut oil, and palm oil. High intake of these fats is linked to greater risk of heart disease.

Allergic Effects In addition to the misleading claims about cholesterol, shrimp is often associated with allergies in some people.

However, according to Recta, allergic reactions after eating shrimp are not necessarily caused by the shrimp itself— especially when the shrimp is still fresh.

He explains that there are two main factors behind such reactions. The first is a true allergy, where an individual’s immune system overreacts, meaning they naturally have an allergic sensitivity. In cases where symptoms appear after eating shrimp, the allergic reaction is typically triggered

by tropomyosin, the main muscle protein in shrimp.

Recta notes that individuals with immunological allergies recognize tropomyosin as a foreign substance, prompting the release of IgE antibodies and histamine.

This can lead to symptoms such as rashes, shortness of breath, and itching. These cases are difficult to avoid for people who already have an immunological allergy.

The second is what’s known as a pseudo-allergic reaction, which can occur even in healthy individuals who do not have allergies. This reaction is usually caused by histamine released from spoiled or contaminated shrimp due to bacterial growth. Pseudo-allergic reactions often produce symptoms similar to allergies—such as itching, redness, or nausea—but they are not caused by an immune response.

That’s why Recta recommends choosing fresh shrimp and cooking it properly. Avoid using excessive heat or reheating it multiple times, as

this can reduce its nutritional value—especially the polyunsaturated fatty acids (PUFAs) He also emphasizes that while all fats may appear similar, the polyunsaturated fats (PUFAs) in shrimp do not convert into saturated fats (SFAs) that could raise LDL-C levels, even under poor post-harvest conditions.

However, improper post-harvest handling is more likely to reduce the quality of PUFAs or cause contamination, which can increase the risk of allergic reactions.

Bringing Shrimp Closer to Consumers To boost local shrimp consumption, positive messages about shrimp need to be widely and consistently promoted by stakeholders, helping to build public awareness that eventually drives people to try—and even regularly consume—shrimp. Recta says that this effort must be carried out collectively, using a marketing funnel approach: from building awareness and interest, to encouraging consideration, conversion, and ultimately, creating loyal

shrimp consumers.

However, campaigns alone aren’t enough. Once public perception shifts and people begin to see shrimp as a healthy food, they also need easy access to fresh shrimp— ideally as close and as affordable as possible, close to farm-gate prices. For this reason, Recta proposes that shrimp associations, such as SCI, establish local outlets in each of their regional chapters to sell shrimp harvested by nearby SCI member farms.

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Photo source : doc. Ge Recta Geson, GSF Pierre Banoori, Agus Wayan Edhy

A Perfect Fit for the MBG Program The current shrimp consumption campaign has found strong momentum with the government’s newly introduced Free Nutritious Meal (MBG) program, which aims to provide lunch for schoolchildren nationwide.

Shrimp could be an ideal choice for this program—not just because it’s highly nutritious, but also for practical reasons. For one, shrimp prices vary, and smaller sizes like 100-count shrimp are often priced close to chicken at the farm level, making them a cost-effective option. These small shrimp are also typically available in large quantities, and a single kilogram can be divided into many portions— unlike chicken or fish, which yield only a few cuts. So even if shrimp costs a bit more per kilogram, it may actually be more efficient when it comes to portioning.

“If you want to make it look bigger, you can even turn it into ebi,” adds Recta.

BREAK time

THE CRUST - RIZKY

SHAKE UP YOUR SHRIMP COCKTAIL

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hrimp cocktail is a timeless appetizer, loved by many for its simplicity, elegance, and fresh taste. Served cold and often as a starter, the real magic comes from the dipping sauce. While the classic red cocktail sauce is a staple, there are many flavorful alternatives worth trying.

Here are five great sauces to shake up your next shrimp cocktail: 1. Classic Cocktail Sauce The go-to sauce that never goes out of style. This all-American favorite is what most people picture when they think of shrimp cocktail.

4. Thai Sweet Chili Sauce If you’re after something sweet and a little spicy, this Thai street food classic delivers a delicious contrast to cold shrimp.

Ingredients: Ketchup, horseradish, lemon juice, Worcestershire sauce

Ingredients: Red chili, garlic, sugar, vinegar

Taste: Tangy, slightly spicy, and savory. It’s the traditional favorite that balances sweetness and heat perfectly.

Taste: Sweet, mildly spicy, and sticky. A crowd-pleaser that adds an Asian-inspired zing to your shrimp.

2. Wasabi Mayo This Japanese-inspired sauce adds a modern, bold twist to your shrimp cocktail. It’s perfect for those who like a clean, nose-tingling heat.

Ingredients: Mayonnaise, paste, lemon juice

wasabi

Taste: Creamy with a sharp, clean heat. A Japanese twist that adds a bold kick to each bite.

3. Garlic Aioli A Mediterranean-style sauce that adds richness and depth. This one’s for garlic lovers and anyone wanting a smooth, savory dip.

5. Lime Cilantro Dressing Light, fresh, and perfect for summer, this sauce brings bright citrus notes and herbal freshness to the table.

Ingredients: Lime juice, fresh cilantro, olive oil, garlic Taste: Fresh, zesty, and herbaceous. A light and refreshing option, great for warm-weather servings.

Ingredients: Mayonnaise, fresh garlic, lemon juice, olive oil Taste: Rich, smooth, and garlicky.

Brings a Mediterranean feel that pairs well with chilled or grilled shrimp.

Issue 32 | May -2025

13

Photo source : doc. Yasmine Duchesne, Sheri Silver

Denny Leonardo

Shrimp is love Shrimp is life

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