Wednesday, June 29, 2022

Shrimp farming and the RAS system

Shrimp is one of the most in demand crustaceans worldwide, which is why Derwent want to pay special attention and shed some light on the cultivation of one of the most consumed aquaculture products. There are more than 2000 species of shrimp, although only a few have shown great potential for cultivation and are those that are marketed worldwide. 

The species that are most cultivated today are Litopenaus vannamei and Penaeus monodon. Although it is true that there are other species that have been widely cultivated in the past, such as Fenneropenaeus chinensis and Marsupenaeus japonicus, these have been displaced due to problems with different pathologies, in addition to the fact that L.vannamei and P.monodon have shown genetic advantages in terms of growth rates and resistance, at the same time they present ease for the development of lines free of specific pathogens.

Currently there are different systems and techniques for shrimp farming. The tools available for farming continue to improve and evolve to increase the quality and sustainability of shrimp farming. Currently available growout technologies are evolving towards two main trends, in addition to traditional extensive pond culture, RAS systems and biofloc technology. These systems represent an evolution towards the reduction of water consumption, at the same time that they allow Derwent to move the production centers to the consumption areas, making the industry more sustainable by reducing the costs and effects of transport.

Derwent work to develop RAS systems for different aquaculture species, presenting a series of advantages over other systems, such as increased biosecurity and traceability and a significant improvement in production efficiency, with high densities and temporary production control. This allows better planning and access to the market according to the market needs. The main disadvantages are a higher initial investment cost and the need for technical experience in handling. Although with the evolution and cheaper technologies and the experience of companies such as Derwent and Dibaq, RAS technologies will be more present in the aquaculture market every day.

For more information visit the Derwent website, HERE.

The Aquaculturists

Five young chefs announced as this year’s BIM Taste the Atlantic Ambassadors

Five young chefs have been announced as the Bord Iascaigh Mhara (BIM) Taste the Atlantic Young Chef Ambassadors for 2022. The programme, now in its second year, was created by BIM, and is a collaboration with Chef Network and Fáilte Ireland as a way to give emerging young chefs in-depth experience of the Irish aquaculture, seafood, and coastal tourism sectors. During the immersive four-month programme, each of the chefs will embark on a seafood journey along the Taste the Atlantic trail, familiarising themselves with the salmon, oyster and mussel producers working along the Western seaboard.

This week the chefs visited seafood producers in the West of Ireland, including a visit to the Burren Smoke House, Co Clare where owner and producer, Birgitta Curtin gave a demonstration at her Irish salmon smokery. This was followed by a visit to Flaggy Shore Oysters in Co. Clare where the chefs learnt about oyster production, and a visit to Moran's Oyster Cottage in Kilcolgan, Co Galway to further their understanding of the importance of oyster production in the area.

Additional field trips to Connemara and West Cork are included as part of the programme and the chefs will spend two days developing their culinary skills with Michelin star chef JP McMahon at his Aniar Restaurant in Co Galway.

Master fishmonger Hal Dawson will also provide training to the chefs in fish quality and preparation skills at the BIM Seafood Innovation Hub in Clonakilty, Co Cork where they will also attend a culinary business workshop.

One of the unique features of the BIM Taste the Atlantic Ambassador programme is the pairing of chefs with seafood producers helping them to gain a deeper understanding of the provenance of Irish seafood.

The programme will culminate with an event at the Galway International Oyster and Seafood Festival in September.

Details about the 2022 young chefs are as follows:

Roann Byrne, Commis Chef, Bryanstown Social, Drogheda (Louth)
Aged 21 and originally from Drogheda, Roann showed an early ability in baking and enterprise by establishing a cake business while still in secondary school. Having completed Baking and Pastry Arts in Technology University Dublin, she discovered a love for the kitchen and progressed into a BA in Culinary Arts, which she completed this year. Roann was nominated for the programme by Mikey Sweeney, former Head Chef in Bryanston Social where she has worked for the last 2 years. Roann is looking forward to visiting seafood producers during the programme as she is passionate about the role chefs can play in promoting local produce on menus.

Rebecca Sweeney, Head Chef, Hooked Restaurant (Sligo)
Rebecca is 23 and from Kilcolgan, Co. Galway. Rebecca has a degree in Culinary Arts Management from ATU Galway, and has spent time working in Adare Manor, Co. Limerick. She recently took up the position of head chef at Hooked Restaurant in Sligo, where she has worked for the past 2 years. She was nominated for the programme by Hooked owner Anthony Gray. Rebecca has seen the food and tourism scene develop in Sligo in recent times and is driven to grow its food tourism potential. Over the last two years she has developed relationships with local seafood suppliers and would love to grow that list and gain new ideas, explore new methods, and bring something different to the food scene in her adopted county.

Robin Martin, Chef de Partie, Mulcahy's Restaurant (Kerry)
Hailing from Kenmare. Co. Kerry, Robin is 24 years old and has spent several years working in the hospitality industry both back and front of house. Discovering that his passion was for the kitchen, Robin returned to education to train as a chef and this year completed year two of a Higher Certificate in Culinary Studies in MTU Cork. He was nominated for the Taste the Atlantic young chef programme by his lecturer Breda Buckley. He is Chef de Partie in Mulcahy's in Kenmare where he has worked for the last three years. Robin is passionate about sustainable cooking, and wild and foraged food. He is keen to learn more about aquaculture and working more closely with producers.

Stephen Cronin, Chef de Partie, The Bayview Hotel, Ballycotton (Cork)
Stephen, aged 21, is originally from Ballycotton and has completed 2 years of a Batchelor of Business in Culinary Arts MTU Cork. He was nominated by Kieran Scully, who has been his lecturer at college and his also his Head Chef at the Bayview Hotel where Stephen has been working over the past two year. Having grown up in the fishing village of Ballycotton, Stephen is eager to learn more about aquaculture and the seafood sector along the Wild Atlantic Way and to work closely with producers to promote the best of Irish produce on menus.

Torin Small, Chef de Partie, Lough Erne Resort (Fermanagh)
Aged 24, Torin is originally from the small village of Annacloy in County Down. He studied at SERC in Downpatrick and is learning his craft at Lough Erne Resort in Co. Fermanagh, where he has worked for one year to date. Torin was nominated by Lough Erne Resort Culinary Director Noel Mc Neel. Torin has the opportunity to use lots of local products from great suppliers in his work and is looking forward to seeing what the Taste the Atlantic Seafood producers have to offer and how those produce can be used to produce fine dining dishes.

For more information about BIM visit the website, HERE.

The Aquaculturists

Taiwan SMART Agriweek & Taiwan International Fisheries and Seafood Show 2022 postponed to September 29

Taiwan SMART Agriweek & Taiwan International Fisheries and Seafood Show, scheduled to be organised from September 1 to 3, will be postponed from September 29 to October 1, 2022, at 4/F, Tainex Hall 1. In addition, the online exhibition will also be delayed from September 29 to October 29, lasting for 31 days.

As the epidemic trend is easing, aligning with the relaxation of the latest epidemic measures and re-opening the border, My Exhibition Co., Ltd, decided to postpone the Taiwan Smart Agriweek and the Taiwan International Fisheries and Seafood Show from September 29 to October 1. The online exhibition will also postpone from September 29 to October 29. The exhibition has already invited buyers from Thailand, Vietnam, Singapore, Malaysia, India, Indonesia and other countries to participate in the matchmaking successfully. With the new date, we expect to attract 15,000 domestic and foreign professional buyers from more than 30 countries to visit the shows. 

"Go Smart, Grow Together" is the core vision of Taiwan Smart Agriweek. The exhibition will have four pavilions: AGI TECH, AGRI LIVESTOCK, AGRI PLUS+ and AGRI FOODS to showcase the latest technology about intelligent agriculture, sustainable & circular livestock, eco-friendly farming, smart livestock farming, precision livestock farming, nutrition and health, agriculture, cold-chain, food processing & integration service. Furthermore, in conjunction with the "Taiwan SMART Agriweek," "Taiwan International Fisheries and Seafood Show" is the only fishery B2B trade show in Taiwan. These two exhibitions aim to provide a one-stop solution and help all parties in the industry to have a seamless smart transformation.

During the exhibition, there will be online/offline matchmaking meetings, dozens of professional forums, cooking shows, lucky bags distribution and many other activities. To continue the upsurge of the exhibition, we will hold the "Animal Precision Nutrition Forum OMO" in Tainan  from October 26 to 27. We welcome all the agriculture, aquaculture and livestock industry practitioners and the general public to visit.

For more information visit the Taiwan Smart Agriweek website, HERE.
Or visit the Taiwan International Fisheries and Seafood Show website, HERE.

The Aquaculturists