Better Management Practices

  1. After every harvest, sundry the pond for 20-30 days till the soil cracks clean the pond bottom by scraping he organic waste and make sure no black soil remains. Plough the soil thoroughly. Apply lime to neutralize soil p H.
  2. Filter intake water using 60 micron mesh at the inlet to prevent entry of disease causing pathogens. Ensure an average water depth of 8cm in the pond with slope inclined towards the outlet. Disinfect eh intake water with 20ppm chlorination.
  3. Procure high health PL of more than 10mm length form registered hatcheries. Select PL from batches that have high survival rates in salinity and formalin stress tests. Ensure the PL tested negative in PCR and
  4. Bio-secure the pond by installing water filters, hand wash, tire wash, foot dip, crab fence, bird net. Clean and disinfect the equipment used between the ponds. Provide disinfection solutions like bleached water or KMnO4 (one table spoon for 10 lit water) in one container and plain water in another container at the entrance of each pond. Workers should dip their hands and legs in KMnO4 solutions before moving from one pond to another even during check tray observation.
  5. Observe check trays and feed only as per demand. Use boats or floating devices or auto-feeders for feeding. Reduce feeding during periods of low DO, plankton crash, rainfall, molting, and extremes of temperature and during disease outbreaks.
  6. Use aerators where stocking density exceeds 30,000/ha. Ensure adequate aeration by placing aerators at appropriate positions in the pond. Aeration increases surface area of water and makes it absorb more oxygen. It also helps in minimizing sludge deposition. Fix aerators 3m away from the dike. Ensure dissolved oxygen does not fall below 4ppm.
  7. Check shrimp quality, water quality and pond bottom on weekly basis. Remove nay benthic algae. Sample the shrimp at least once a week by cast netting and check their growth and health condition.
  8. If any disease signs are found, send samples to pathology lab. Remove any sick or dead shrimp and dispose safely to prevent spread of disease to other ponds.
  9. Maintain records in hatcheries and farms to keep track of daily monitoring data as it helps in troubleshooting problems at early stages.
  10. Complete the harvest in 4to 5 hours and ensure the shrimp are chill killed. Use ices double the quantity of harvested shrimp to prevent decomposition processing on the way to processing plant.
  11. Plant mangroves where ever they can be grown on the river and sea side of shrimp ponds to ensure land conservation and environment protection.

Mangroves are extremely important to our own well-being and to the health of the planet.

Source : NaCSA

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