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16 January, 2009

Management of Shrimp Farming in the First Months Phase 01 – Background

Shrimp farming as an activity of shrimp rearing within a plot of pond, then a time variable is relative influence to the technical treatment which will be applied. Size of shrimp can be told is proportional to the increment of time, it is means that under normal conditions with increasing time of cultivation, the size of the shrimp also increases.

As noted in previous discussions, that the technical treatment of cultivation is relative different based on the size of shrimp.

The first month in shrimp culture is a phase that is very strategic in determining the success of the process of shrimp culture in one period both technically and financially. Viewed from that business process which is profit oriented, so the first months phase in shrimp culture is an initial step of shrimp fry stocking as well as capital investment which will determine the level of profits that will achieved.

Shrimp farming in the first months phase has characteristics which can be used as a basic consideration in its management. Such characteristics include the following:
  1. In this phase, the shrimps are still small, so that all activities / behavior and condition of shrimp in pond waters can not be clearly observed.

  2. The first months phase on shrimp farming in broad outline can be subdivided into two sub-phases which are: (i) initial fry stocking till to sub-phase of the second week, and (ii) sub-phase of the third week till to sub-phase of the fourth week. The both of two sub-phases are not an absolute time range, because the reality on the field, the sub-phase distribution can be varied range of it time.

    The initial fry stocking till to sub-phase of the second week can be said as “silence phase” because it has not been adopted technical treatment widely, so shrimp farming activities are still feels "silence". Technical treatment of shrimp aquaculture is still wait and try, so that in this phase has not been a lot of cultivation technical treatments were applied programmed.

    The sub-phase of the third week till to sub-phase of the fourth week is the range of time that has long been expected by the perpetrators of shrimp culture with anxiously. Because of this sub-phase is usually the indicators of the shrimp existence in the waters began to appear. The indicator is the shrimp apparition both in the pond waters and in the lift-net and it has an important role in the management of shrimp culture at the first months phase. If the shrimp have started to appear, it will be able to predict the condition, quality and population density of the shrimp in the pond as a basis for decision making associated with shrimp culture technical that will apply to next phase.

    When there is the appearance of shrimp at the sub-phase of the third week till to sub-phase of the fourth week is a momentum that can not be predicted with certainty time, thus required a careful observation on the pond waters.
Referring to the two characteristics mentioned above, then the shrimp culture management objectives in the first months phase basically is: to provide pond water environment which is appropriate to the level of need fries/small shrimps so that it can maintain the quality and quantity of them including the condition of shrimps, shrimps uniformity level, the density of shrimps population, the average weight of shrimps, etc.

At the first months phase although not a lot of technical treatment to be applied programmed should not ignore the monitoring / observation of potential changes in environmental conditions of pond waters and momentum for the first time of the shrimp appearance. The program management of shrimp culture in a comprehensive manner in the current period also should have begun prepared based on estimates obtained from the fries sampling results which is conducted at the time of fries stocking. Management programs that have been arranged will more easily be adjusted with shrimp need level based on its development from time to time in one period cycle.

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