THE CRUST - ISSUE #49 by THE CRUST

CEO The

Chief Editor Overview

ello and welcome to this month’s issue of THE CRUST. This October, we blew out the candle on our 4th year of serving the industry with information, and if there is one wish to make, it is for a far bigger fire to be put out. Forest fires continue to rage across Kalimantan, with smoke drifting across borders and affecting air quality for communities across the region. We hope the fires are brought under control soon, and our thoughts are with everyone affected. Safety and health come first. A bright spot last month was the 2026 edition of FARM, another prominent shrimp farming event in Indonesia that helps educate farmers. Events like this matter most when challenges are moving fast, because farmers who learn together are better prepared to respond together. On the farm, White Muscle Disease (WMD) remains a serious concern. It is still affecting many farms in eastern Indonesia, and there are now signs that it is spreading

westward. Farmers in other regions should not assume they are out of reach. Close monitoring, strong biosecurity, and sharing information early can make a real difference while the causes are still being understood. Meanwhile, Ecuador keeps growing. According to data from ShrimpInsights, Ecuador’s shrimp exports through August reached about 1.09 million metric tons, up 19% year on year, with August alone rising 25%. Exports to the U.S. are up 35% so far this year and China is up 22%, while the EU is nearly flat. That means more Ecuadorian shrimp competing in the very market Indonesia depends on most. When this much additional supply lands where buyers are cautious and inventories are building, prices feel the pressure. This brings back the question of offtake, raised in the Ecuador reflections earlier this year. Producing more is only half of the equation. Without demand growing alongside it, more production simply means more pressure on everyone in the chain, farmers most of all. The industry has become very good at growing shrimp. The next serious conversation needs to be about growing the number of people eating it. The work of the Global Shrimp Council to expand consumption is a good start, but it will take effort from every part of the industry. Whether through broader promotion, new markets, or stronger consumption at home, a solution on the demand side is no longer optional.

THE CRUST - RIZKY

Photo source : doc. The CRUST

Rizky Darmawan Chief Editor

2 Issue 49 | Oct - 2026

CONNECTING SHRIMP WITH EUROPEAN CONSUMERS IN DIFFERENT WAYS

he plenary session “Reimagining Shrimp Demand in the EU Marketplace” was held on the second day of the fifth edition of the Global Shrimp Forum (GSF) 2026 in Utrecht, the Netherlands, from 1 to 3 September 2026. The session was chaired by Katherine Bryar, Head of Strategic Partnerships at Aqua-Spark, and co-chaired by Barbara Janker, Commercial Director Europe & APAC at the Aquaculture Stewardship Council. Opening the first session, “Part 1: Opportunities to Grow Demand”, Barbara provided an overview of the European shrimp market. “In Southern Europe, there’s more appreciation for seafood. Are people buying it in retail and then preparing it at home, or going out for a nice seafood dish? In Northwestern Europe, we don’t want seafood to look like seafood. It’s more like small and peeled shrimp. Whereas in Southern Europe, you want to see the animal, the quality. So it needs to be head-on, shell-on,” said Barbara. Making Shrimp More Accessible Ananda Roy, Senior Vice President and Industry Advisor for Consumer Goods at Circana, a leading market intelligence company, presented findings showing

Ananda Roy

that shrimp is the least frequently consumed protein source in some of the markets studied. “There’s really an opportunity to increase penetration as well as shrimp consumption frequency. This is a premium category and price-sensitive market,” Ananda pointed out. To address these challenges, Ananda then outlined four clear opportunities to grow shrimp demand in the EU marketplace. The first is driving penetration. “Make shrimp top of mind as a hero ingredient in ready-to-eat meals, explore meal kits for quick and convenient cooking options, tap into trends such as snacking, and collaborate with chefs, especially in the food service business.” The second opportunity is increasing purchase frequency. “There is a perception that shrimp isn’t for daily consumption, but only for special occasions. Make consumers realize that it’s a key protein source, especially as their dietary preferences and healthy eating choices change,” he said. The third opportunity is targeting the right demographic. “Penetration of shrimp today is well established with older generations who have higher incomes. So, become more salient and top of mind with younger consumers who are looking for quick, convenient, and healthier food options. Address the affordability challenge to be a penetration opportunity.” The fourth is sourcing volume. “Consumers aren’t necessarily going to eat more shrimp while continuing to consume the same amount of dairy, eggs, or poultry. They’re going to adjust their budgets and choose to buy less of something else to buy more shrimp,” Ananda emphasized.

Photo source : doc. Michielton - Global Shrimp Forum

Enabling Insights — France, Germany In the second session, “Part 2: Enabling Insights — France, Germany,” France and Germany, two important EU markets, were used as representative examples of Northern and Southern Europe. “Shrimp market penetration is lower in Germany. It’s just 66% as compared to France, which has a much stronger seafood culinary culture. Market penetration is 88% and on par with other protein sources,” Ananda ex-

Lars Sievers Issue 49 | Oct - 2026

Volker Loock

art-ICLE plained. Barbara then posed a pivotal question to the panelists. “Between France and Germany, we want to make shrimp more of a daily indulgence. Which market do you think is more likely to succeed in that, and why?” Victoria Radford, Senior Procurement Category Manager for Fish & Seafood at HelloFresh, which sells meal kits in both France and Germany, offered her insights from these markets. “Essentially in Germany, by having recipes and ingredients, and giving consumers the confidence, we could get good feedback. I think in France, there is a higher penetration and expectation bar. Quality isn’t there if freshness isn’t there,” she explained. Addressing the question, Victoria admitted that it was difficult to give a definitive answer. “You’ve got to make it affordable, versatile, have the availability, so that it can build into your, if not daily, at least weekly meal,” she said. Meanwhile, Stéphane Jackiw, Deputy General Manager at Unima Distribution, believed France remained the leading market, largely due to its culinary culture and consumers’ desire to include shrimp in their daily meals. He explained that France’s strong culinary culture, particularly its tradition of consuming cooked, peeled shrimp, supports demand across three key retail categories: fresh shrimp, including peeled and head-on cooked shrimp; frozen shrimp; and other peeled seafood products. “That’s why I think that, even with such high market penetration, there are still opportunities to grow the business, particularly by working more closely with retailers to explain why shrimp is a much better protein choice,” he said. Volker Loock, Head of Procurement atCosta Meeresspezialitäten, also shared a brief comparison of the French and German markets. He noted that shrimp consumption in Germany was roughly half that of France, where consumers not only ate more shrimp but were also more willing to pay for its nutritional benefits and more open to trying new products. Lars Sievers, Country Manager DACH at Cooke Europe, saw clear opportunities to drive future shrimp consumption. He argued that lowering shrimp prices to the level of poultry was not the answer, and that alternative approaches were needed to make shrimp more visible to consumers, particularly through collaboration with retailers. While agreeing with the views on France, he believed Germany offered further room for growth on a larger scale, espe-

cially by working with retailers and discount stores to encourage greater consumption. Connecting with Consumers in Different Ways In the third session, “Part 3: Retail Strategy, Innovation & Sustainability,” Ananda concluded that shrimp consumption in Northern Europe generally remains lower than in Western and Southern Europe. He identified cost as the primary barrier, followed by taste and a lack of awareness. “Making shrimp top of mind and relevant to consumers is critical, especially if we want it to become part of their daily diets. Liking the taste, its high protein content, and its health benefits could all be key drivers of shrimp purchases among consumers today,” Ananda stated. Ananda noted that Europe offers opportunities to connect with consumers in different ways, with marketing playing an important role in shaping consumer engagement and experience. He highlighted the varied retail strategies and demand trends across Europe, noting that frozen seafood and shrimp are experiencing stronger demand growth than chilled and fresh products. He attributed this trend not only to price considerations but also to retailers’ strategic decisions to focus more on expanding their frozen seafood and shrimp categories. He also highlighted the importance of exploring new routes to market as part of retail strategy. “If you’re going to be predominantly in the retailer ecosystem, a very competitive marketplace, you’re fighting against dairy, eggs, poultry, and so on. That’s why you need to look at some ideas, such as quick commerce like rapid grocery delivery services, direct-to-consumer, another one is social commerce,” Ananda concluded. THE CRUST - AB

Stéphane Jackiw

Victoria Radford

Barbara Janker

4 Issue 49 | Oct - 2026

FISH-School

Putri Afin Nurhayati

Burning Mangroves, Vanishing Shrimp:

THE FORGOTTEN RIPPLE EFFECT OF FOREST FIRES hhen people picture wildfires and peatland fires—locally known in Indonesia as Karhutla—their minds usually jump to thick haze choking urban skies, destroyed rainforests, or displaced wildlife. Yet, a critical environmental and economic crisis remains largely overlooked: the devastating impact of coastal land fires on marine ecosystems, particularly wild shrimp populations. At the boundary where land meets the sea lie mangrove forests—a natural coastal stronghold and an indispensable marine habitat. When wildfires spill into coastal wetlands and peatlands, the destruction doesn’t stop at the tree line; it severs a vital life support system beneath the water’s surface.

Mangroves: The Ultimate “Nursery” for Shrimp To understand why coastal fires are so lethal to shrimp, one must look at the ecology of mangrove ecosystems. Marine shrimp do not spend their entire life cycle in the open ocean. While adult shrimp spawn in offshore waters, ocean currents carry their larvae into calm, nutrient-rich mangrove estuaries. The dense, tangled root systems of mangroves serve as a natural nursery ground. Here, juvenile shrimp (post-larvae) find safe haven from larger predators. Beyond shelter, decomposing mangrove leaves form the base of a rich food web, feeding microorganisms and plankton that sustain the growing shrimp. Dual Blow: Habitat Destruction and Water Contamination When fires encroach upon coastal areas, shrimp face a two-fold disaster: 1. Immediate Loss of Habitat: As fire destroys the mangrove canopy and root structures, juvenile shrimp instantly lose their primary shelter and food source.

Exposed and vulnerable, survival rates plummet. Toxic Runoff and Water Quality Degradation: Ash, charcoal, and burned organic matter are carried by wind and rain into estuaries and coastal waters. This toxic runoff smothers the seabed, causes drastic shifts in water pH, and severely depletes dissolved oxygen levels. Shrimp are highly sensitive to environmental changes; sudden drops in oxygen often lead to mass mortality events.

The Economic Ripple Effect on Coastal Communities The decline of wild shrimp rapidly translates into a socio-economic crisis for coastal populations: • Collapsing Catches for Traditional Fisherfolk: Small-scale fishers relying on wild shrimp catches in estuaries face dwindling supplies and shrinking incomes. • Disrupted Aquaculture Supply Chains: Many traditional shrimp farmers rely on wild-caught post-larvae to stock their ponds. As wild stocks collapse, farm operational costs skyrocket, forcing many smallholders out of business. Protecting Mangroves to Secure Marine Resources Wildfires are not isolated land events—they trigger domino effects that reach deep into marine environments. Integrating mangrove protection and coastal peatland management into national fire prevention strategies is no longer optional; it is essential. Protecting mangroves from fire is about more than just conserving coastal trees—it is about safeguarding the livelihoods of fishing communities and securing a critical food source for the future.

THE CRUST - DELTA MARINE INDONESIA Source:

Alam, M. I., Rahman, M. S., Ahmed, M. U., Debrot, A. O., Ahsan, M. N., & Verdegem, M. C. J. (2022). Mangrove forest conservation vs shrimp production: Uncovering a sustainable co-management model and policy solution for mangrove greenbelt development in coastal Bangladesh. Forest Policy and Economics, 144, 102824. Tarunamulia, Ilman, M., Sammut, J., Paena, M., Basir, Kamariah, ... & Syaichudin, M. (2024). Impact of soil and water quality on the sustainable management of mangrove-compatible brackishwater aquaculture practices in Indonesia. Environmental Research Communications, 6(8), 085013. Tran, T. T., Tho, N. G. U. Y. E. N., Yen, N. T. M., Quang, N. X., Thao, N. T. P., & Veettil, B. K. (2021). Effect of mangrove cover on shrimp yield in integrated mangrove-shrimp farming. Asian Fisheries Science, 34(3), 269-277. Issue 49 | Oct - 2026

BIOFLOC SHOWS POTENTIAL AGAINST AHPND, WITH CHALLENGES AHEAD

isease outbreaks remain one of the biggest challenges in vannamei shrimp farming, with the potential to cause substantial economic losses. Among the major concerns is Acute Hepatopancreatic Necrosis Disease (AHPND), caused by toxin-producing strains of Vibrio parahaemolyticus carrying the PirA and PirB toxins. The disease can cause rapid shrimp mortality, threatening farm productivity and business sustainability. As shrimp farming becomes increasingly intensive, managing shrimp health is also becoming more complex. High stocking densities, fluctuating water quality, and interactions among microorganisms can increase the risk of disease. Preventing outbreaks therefore requires more than responding after a disease has emerged. It also calls for better management of the farming environment and the microbial communities within it. Biofloc technology offers one possible approach. Beyond its role in water quality management and nutrient utilization, biofloc can also influence the microbial environment in which shrimp are raised. Research by Dr. Muhamad Gustilatov and colleagues at the Department of Aquaculture, Faculty of Fisheries and Marine Science, IPB University, published in Aquaculture, investigated how biofloc affects V. parahaemolyticus populations, microbial community composition, shrimp growth, and resistance to infection.

Photo source : doc. Minapoli

Potential to Improve Shrimp Health and Resilience One of the key findings from the research is that biofloc can influence interactions between microorganisms in the culture environment and the shrimp digestive tract. The study found suppression of V. parahaemolyticus and several of its virulence factors, suggesting that biofloc may help create a microbial environment more supportive of shrimp health. The research builds on an earlier study by the same team, published in the Journal of Fish Diseases. That study investigated how biofloc affected virulence factors of V. parahaemolyticus, including those associated with quorum sensing, a bacterial communication mechanism that regulates activities such as biofilm formation and virulence-factor expression. This distinction matters because disease management is not necessarily limited to reducing the number of pathogenic bacteria. Their ability to express characteristics that contribute to disease is also relevant. By influencing microbial interactions and bacterial virulence, biofloc may offer another approach to managing disease risks. In the more recent study, Gustilatov and colleagues observed changes in bacterial community composition in both the rearing environment and the shrimp digestive tract. Challenge tests also showed that shrimp raised in biofloc had better survival and growth performance than the challenged control group. For the parameters measured, their performance was also better than that of the unchallenged control group. “The most significant finding is not only the change in microbial composition or the reduction in bacterial virulence factors, but how

Issue 49 | Oct - 2026

these changes relate to overall shrimp performance,” Gustilatov tells The Crust. Weighing the Economic Benefits For shrimp farmers, the potential value of biofloc extends beyond microbial management. Its effects on growth, survival, nutrient utilization, and water management could also influence production performance. However, Gustilatov says that the biological benefits demonstrated by the research should be distinguished from proven economic returns. The study focused on biological performance, microbial communities, growth, and resistance to infection. It did not directly calculate investment costs, operational expenses, feed efficiency in monetary terms, or farm profitability. Biofloc also requires investment in suitable culture facilities, continuous aeration, electricity, and organic carbon sources to support microbial activity. These expenses must be weighed against potential improvements in survival, growth, nutrient utilization, and water management. Gustilatov emphasized that the system’s economic value must account for both its potential benefits and operational requirements. Improved growth and survival, combined with more efficient water management, could contribute to better returns, but the actual outcome will depend on farm conditions and management capacity. Effective Management Is Essential One of the main challenges in adopting biofloc is that it cannot simply be implemented by adding molasses or another carbon source to the pond. It requires an integrated management approach that balances feed, nutrients, oxygen, water quality, and microbial activity. “Biofloc is not simply about adding a carbon source to the water, but about building and maintaining a microbial community that contributes to nutrient management, water quality, and the microbial environment of the culture system,” Gustilatov said. System design is an important starting point. Biofloc is generally easier to control in culture units that allow uniform water mixing

Research from IPB University suggests that biofloc can influence microbial communities, suppress Vibrio parahaemolyticus, and improve shrimp growth and survival. The next challenge is translating these findings into practical and economically viable solutions for commercial farms.

and circulation, such as round tanks or suitably designed systems. These configurations help keep flocs suspended and reduce the accumulation of organic matter at the bottom. Applying the technology to conventional, large ponds therefore requires careful consideration of system design and water movement. One potential application identified by Gustilatov is the nursery or pre-growing stage, where shrimp can be raised under more controlled conditions before transfer to grow-out ponds. However, trials are needed to determine whether the benefits persist after transfer. Feed and carbon management are also equally important. Uneaten feed and shrimp metabolic waste contribute nitrogen, while organic carbon supports microbial processes. Carbon addition must therefore be adjusted according to nitrogen loading and the system’s carbon-to-nitrogen (C/N) ratio. “In our study, the C/N ratio was around 10. This can serve as an initial reference, but its application in the field needs to be adjusted to feed type, protein content, carbon source, stocking density, and water quality,” Gustilatov explained. Continuous aeration is another essential requirement. Oxygen is consumed not only by shrimp but also by microorganisms processing organic matter. As shrimp biomass and floc volume increase, oxygen demand can rise. Farmers must monitor dissolved oxygen (DO), particularly at night and when biomass is high, and prepare backup aeration or electricity supplies. Routine monitoring should also cover total ammonia nitrogen (TAN), nitrite, nitrate, alkalinity, pH, temperature, and floc volume. Recording these parameters alongside feed consumption, shrimp growth, survival, and behavior can help farm teams identify changes and respond before they affect production. Field Validation Still Needed Despite its promising results, Gustilatov underlines that biofloc should be viewed as one component of a broader shrimp-health management strategy, rather than a standalone solution to AHPND or other diseases. “Biofloc should be viewed as part of a shrimp-health management strategy, not as a guarantee that shrimp will be free from AHPND or other diseases,” Gustilatov stressed. Further trials across different locations, farming conditions, and production cycles are needed to establish the consistency of the benefits. Research should also examine applications during both nursery and grow-out stages, including whether improvements achieved during early rearing persist after shrimp are transferred. Economic evaluation is another priority. Trials should assess whether improvements in growth and survival justify the additional costs of infrastructure, electricity, carbon sources, labor, and water-quality monitoring. Relevant indicators include production per cycle, feed efficiency, production costs per kilogram of shrimp, and net profit. Gustilatov’s advice to farmers is to evaluate both the benefits and the demands of the technology before adopting it. “Do not apply biofloc simply because it is gaining attention or is considered promising. Understand its principles, adapt it to your farm conditions, monitor the system consistently, and evaluate the results based on data,” he concluded.

Dr. Muhamad Gustilatov

THE CRUST - AB

8 Issue 49 | Oct - 2026

WETMarket

Protecting Indonesia’s Shrimp Farmers:

STRENGTHENING IMPORT CONTROLS

ndonesia’s shrimp industry depends on more than production capacity and export performance. Ensuring a fair market for domestic shrimp farmers is equally important, particularly as the government seeks to strengthen the competitiveness of locally produced shrimp. Recent enforcement by the Ministry of Marine Affairs and Fisheries (KKP) involving more than 1,000 tonnes of imported shrimp in East Java has brought renewed attention to Indonesia’s import-control system. The case raises an important question for the industry: how can the government protect domestic farmers while ensuring that imported shrimp are handled according to applicable regulations?

Protecting the Domestic Market Indonesian shrimp farmers already face challenges from fluctuating selling prices, production costs, disease risks and changing international demand. Competition from imported shrimp can add further pressure when imported products enter the domestic market and compete directly with locally farmed shrimp. KKP’s enforcement reflects the government’s stated objective of protecting domestic aquaculture and preventing imported shrimp from undermining local farmers. Effective oversight is particularly important when imports involve raw materials intended for processing and subsequent export. The issue is not simply whether shrimp are imported, but whether their importation, handling and final destination comply with the applicable regulations. Understanding the Role of Bonded Zones Bonded zones allow eligible businesses to import raw materials for processing before exporting finished products. For seafood processors serving overseas customers, this arrangement can support production planning and international trade. However, the system also requires effective monitoring to ensure imported products remain within their permitted channels. In August 2026, KKP addressed an earlier case involving Ecuadorian vannamei shrimp imported through a bonded-zone facility. The ministry explained that the shipment did not require Import Approval because the restriction did not apply to imports entering through that channel at the time. This highlights a broader policy question: how can the go vernment ensure that import permissions, customs procedures and fisheries regulations work together to prevent potential diver sion into the domestic market?

THE CRUST - MIDA

Issue 49 | Oct - 2026

The presence of imported shrimp in a bonded facility does not automatically mean the products have entered domestic distribution improperly. What matters is whether the applicable requirements are followed throughout the supply chain, from importation and processing to final shipment.

The Importance of Government Coordination Import controls involve several government functions. Customs oversees the entry of goods and their customs status, quarantine authorities manage biosecurity requirements, trade authorities administer relevant trade policies, and KKP oversees fisheries and aquaculture interests. When these responsibilities intersect, clear communication and consistent implementation become essential. Businesses need predictable rules to plan their operations and understand their obligations. At the same time, domestic farmers need assurance that imported products will not bypass the controls designed to protect the local market. Stronger coordination between agencies could help address both needs. Clearer procedures, improved shipment tracking and effective monitoring of final product destinations would help identify potential violations before they develop into larger disputes. Building a Fairer Shrimp Industry Indonesia has considerable potential to strengthen its position as a major shrimp producer and exporter. Achieving this requires investment in farming efficiency, biosecurity, product quality and international market access. It also requires policies that support a sustainable domestic farming sector. Protecting local farmers and maintaining a competitive processing industry do not have to be opposing objectives. With clear regulations and consistent enforcement, the government can support domestic production while ensuring that legitimate export-oriented activities operate within the rules. The recent case serves as a reminder that protecting Indonesia’s shrimp industry requires more than enforcement alone. Stronger coordination, transparent procedures and effective supply-chain oversight are essential to ensuring that import controls achieve their intended purpose. Ultimately, a fair and predictable regulatory environment benefits the entire sector, from farmers and processors to exporters and international buyers. The priority is clear: strengthen domestic production, protect the local market and ensure that every part of the import-control system works toward the same objective.

art-ICLE

WHY BETTER SHRIMP GENETICS MUS

mproving shrimp genetics is about more than achieving faster growth in the pond. It requires the right combination of genetic traits, feed quality, and farm management to translate biological potential into better economic returns for farmers. As shrimp farming becomes increasingly competitive, fast growth is no longer the sole benchmark of genetic progress. Farmers need shrimp that reach market size efficiently, achieve high survival rates, use feed effectively, and maintain consistent performance under changing environmental conditions. In her online presentation at FARM 2026, Dr. Natthinee Munkongwongsiri, Associate Director of Research and Technical Transfer at SyAqua Group, emphasized that genetic improvement should be guided by a fundamental question: does better genetics actually translate into better performance for farmers? This shifts the focus of breeding programs away from developing shrimp with a single outstanding trait toward combining multiple characteristics that can improve productivity and profitability under commercial farming conditions. Balanced Genetics Goes Beyond Fast Growth For years, genetic improvement in shrimp has often been associated with faster growth or stronger resistance to particular pathogens. However, excelling in one trait does not necessarily lead to greater profitability if other important characteristics are overlooked. Natthinee explained that fast-growing shrimp are not necessarily the best choice if their survival rates are low or their performance declines under changing environmental conditions. By contrast, shrimp that combine good growth with efficient feed utilization and consistently high survival are more likely to deliver better production results. This makes the development of balanced genetic traits essential for adapting to the dynamic conditions of shrimp farming. These traits include growth, survival, feed efficiency, robustness, disease tolerance, and consistent performance across varying farming conditions. “Balance does not mean being average at everything,” Natthinee explained during her presentation. Rather than settling for average performance across the board, the goal is to develop a combination of genetic strengths that delivers meaningful economic benefits. This approach is particularly important because commercial ponds rarely offer ideal conditions. Variations in stocking density, salinity, water quality, feeding practices, and farm management

Photo source : doc. Minapoli 2026

Issue 49 | Oct - 2026

can all influence production outcomes. Good genetics should help shrimp perform consistently under different farming conditions, rather than achieve optimal results only in controlled environments. Ultimately, farmers do not earn money from growth alone. Their returns depend on the marketable biomass they can produce and sell. Genetic improvement should therefore be evaluated not simply by biological performance, but by its contribution to farm productivity and profitability. Protecting Genetic Potential from the Broodstock Stage Genetic improvement begins with broodstock, but the potential developed through selective breeding does not automatically translate into better performance in growout ponds. Maintaining shrimp quality requires careful management at every stage of production, from broodstock management and hatchery conditions to post-larvae handling and farm practices. Stable hatchery conditions, good water quality, appropriate microbial management, and adequate nutrition are essential for producing healthy and robust post-larvae (PL). “The objective is to produce robust PL that can adapt to the farm environment, as they need to transition from the controlled conditions of a closed hatchery to the more variable conditions of an open farm environment. We create the potential through genetics, but the hatchery needs to begin the pro-

ST TRANSLATE INTO BETTER RETURNS cess of protecting that potential.” said Natthinee. She added that PL handling and transportation also deserve close attention. Poor practices during transport and acclimation can compromise the condition of post-larvae before they enter the ponds, preventing them from performing as expected despite their genetic potential. Once PL are stocked in grow-out ponds, shrimp performance depends on environmental conditions and farm management. Broodstock quality, hatchery performance, and grow-out management are therefore interconnected parts of a single production chain. Natthinee emphasized that genetic advantages must be preserved from the start and supported by farming conditions that allow shrimp to reach their full potential. Feed Efficiency Is Key to Production Performance Once PL are stocked in grow-out ponds, the real challenge is translating their biological potential into economic performance. Natthinee highlighted efficient feed management as one of the key factors in achieving this, as feed accounts for one of the largest production costs in shrimp farming. Inefficient feed utilization not only can increase costs but also leads to greater organic matter accumulation and a higher environmental load in ponds. This may affect ammonia and nitrite levels, microbial activity, and oxygen demand, which ultimately compromises the stability of the farming system. The goal of feeding, therefore, is not simply to provide enough nutrition for rapid growth. Farmers also need to align feeding strategies with shrimp’s biological requirements while maintaining suitable pond conditions. These requirements change throughout the production cycle. Shrimp at early stages have different digestive and nutrient absorption capacities from larger shrimp. As they grow, their ability to utilize nutrients develops, and their biological needs change accordingly. “If the shrimp biology changes, why should the feeding structure remain constant?” Natthinee asked. This question highlights the importance of adjusting nutritional strategies to different growth stages. It does not mean that protein levels should always be reduced or feed quantities cut. Rather, nutrient composition and availability should reflect the shrimp’s ability to digest and utilize them. She then shared evaluations of feeding strategies using different protein levels, including an approach that provides higher-protein feed during the early stages before transitioning to lower-protein feed later in the cycle. The findings presented suggested that this strategy could maintain growth performance while improving nutrient utilization efficiency.

Nevertheless, feeding strategies should not rely solely on fixed tables or standard figures. Feeding recommendations should serve as a starting point and be adjusted to actual farm conditions, taking into account feed consumption, shrimp growth, water quality, weather changes, and signs of health problems. Combining Genetics and Management Improving profitability does not always require maximizing a single production parameter. Small improvements in survival, feed efficiency, growth, and consistency in harvest size can deliver meaningful results when implemented together. “The best opportunity is often not to maximize one parameter. It is to create many small improvements across the whole system,” Natthinee said. This principle highlights the complementary roles of genetics and management. Genetics provides the biological potential, while management determines how effectively that potential is realized. Farmers must also continuously evaluate shrimp performance. Changes in environmental conditions, advances in genetics, and evolving production systems mean that strategies that work well in one production cycle may not deliver the same results in the next. Ultimately, profitability is not just about how quickly shrimp grow. It depends on how consistently their biological potential can be converted into marketable biomass while keeping production costs and risks under control. THE CRUST - AB

Dr. Natthinee Munkongwongsiri

12 Issue 49 | Oct - 2026

BREAK-Time

FIRE IT UP!

hrimp and a hot grill is one of those combinations that just works. Fast, smoky, barely any cleanup, and the results look like you tried harder than you did. The catch is that shrimp is also one of the easiest things to ruin on a grill. Sixty seconds too long and you have rubber. Here is how to get it right every time, plus a simple garlic marinade to go with it.

BEFORE YOU TOUCH THE GRILL A few things that matter before the heat comes on: • Use raw shrimp, not pre-cooked. Precooked shrimp will overcook before it even gets any color • Pat the shrimp dry. Wet shrimp steams instead of grilling • Peel and devein. Shell-on works too, but peeled shrimp picks up more flavor from the marinade • Use large or jumbo shrimp. Smaller ones fall through the grates and overcook in seconds • Marinate for 15 to 30 minutes maximum. Any longer and the acid starts breaking down the texture, making it mushy

Simple Garlic Marinade • • • • •

On the Grill

2 tbsp olive oil 3 cloves garlic, minced 1 tbsp lemon juice Half tsp of smoked paprika Salt and pepper to taste

•

Mix, coat the shrimp, leave for 15 to 30 minutes, then skewer them for easy flipping.

•

One Last Thing

Shrimp cooks faster than almost anything else on a grill. The window between perfect and overdone is about sixty seconds. Stay close, flip once, and trust the color. Pink and opaque means done. Everything else can wait. THE CRUST - RIZKY

Photo source : doc. freepik.com

Issue 49 | Oct - 2026

• •

Preheat to medium-high heat, around 200 to 230 degrees Celsius Oil the grates before placing the shrimp Grill 2 to 3 minutes per side, flipping once Do not crowd the grill, space means even cooking Pull them off the moment they turn pink and opaque with a loose C-shape curl If they curl into a tight O, they are already overcooked

That is it. Serve immediately, straight off the skewer, with a wedge of lemon.

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