Farm: RWe receive the larvae in the farm. The acquired larvae come from certified labs that have the records for their breeders, guaranteeing that it is pathogen-free, and that it will have a good development. The larvae is received by specialized personnel whom make sure that it gets there in optimal health conditions, verifying among other things, the digestive tract, transport and oxigen supply in the transport vehicle.

Maternization: Maternization or direct seedingis chosen depending on the cycle, the direct seeding of larvae that come from labs weighing 10mg with mobility certifications, issued by SENASICA (National Service for Agro-Food Safety and Quality).

Transfer and seeding in ponds: Once the larvae reaches 200mg in the maternization process, it is transferred into ponds, using 2000 liters tubs, equipped with aeration and oxygen diffusion, to ensure that the larvae do not suffer from stress.

Development in ponds: All throughout this period, a very strict quality control upon the water in the ponds, is performed. Balanced food is used as a complementary diet, to make the shrimp get to the desired size.

Harvest: this procedure consists in the extraction of the shrimp from the ponds, using a partial or total harvesting system, depending on the case, always making sure the quality of the product is not altered.

Shipping and transport to the processing plant: The harvested shrimp is weighed and iced in 40 kilos tares, in order to be transported in trucks equipped with a refrigerated box, to the processing plant.

Inspection: The shrimp that comes from the first washing tub, goes through an inspection band, to take away any foreign material or damaged shrimp.

Heading: Specialized personnel is in charge to separate the head from the tail. The tail continues into a cold water channel, towards a washing tub. The head is put in distiller tares, to be removed from the plant.

Selection: First, the shrimp goes through a selecting machine (sort rite), which separates the shrimp by sizes. Those sizes go to a table with classifier personnel, for a second selection.

Freezing: After selection is completed, freezing comes next. The shrimp goes through a continuous process in a brine tub at -20, and afterwards, to bands that go through freezing tunnels for drying.

Packagin and weighing: The band that goes through the drying tunnel, feeds a multihead machine for its automatic weighing and bagged after that, in a vertical packaging machine.
The bags are set in 40lbs masters, which is how the product is finally delivered tothe costumer.
When this type of packaging is agreed with the costumer after the selection process, 4 or 5 lbs trays are set, according to the costumer’s needs, or in top open boxes, which go through feezing tunnels for sleeving, and to be set upon the masters.

Conservation warehouses: This is where the shrimp is stored at temperatures that range from -18 to -24C°, guaranteeing the optimal conservation of its properties.

Modern aquaculture was born in1930, when Motosaka Fujinaga, a University of Tokyo graduate student, successfully produces Karuma shrimp larvae (Penaeus Japonicus) in a laboratory , by spawning reproducers in captivity , Fujinaga recieves the title of Father of japanese aquaculture in inland waters. He published scientific reports from 1935 to 1967.

During the 1960’s and early 1970’s, researchers from France, China, and Taiwan declared the existence of a downfall in commercial fishing, research on the potential of aquaculture as an alternative to fishery is started.

In the south pacific, french researchers from the Pacific Oceanological Center in Tahiti, worked with a few species, including P. chinesis, P. monodon, and eventually P. stylinostris, and developed develop successfull reproduction and cultivation techniques.

In China, Yellow Seas Fishery Reserch Station researchers, discover a way to have bigger P. chinesis harvests in ponds, with semi-intesive culture in northern China.

Around the same time, in the western hemisphere, the Board of commerce of the United States, through the U.S. National Marine Fisheries Services, started research on Post larvae incubation, in Gavelston, Texas.

Between 1975 and 1985, numerous farms are born in Ecuador, and in the eastern hemisphere, Taiwan, and China are the leaders in production.

Shrimp farming in México was born in Sinaloa, the first experimental projects started in the 70’s, and the first farm is created in 1984.

Scientific name: Penaeus vannamei
Family name: Penaeidae
Size: 0,23 m.
Weight: 0.04 kg.
Foreign names:
D: Geisselgarnele, DK: Mellemamerikansk reje
DK: reje, mellemamerikansk, E: Camarón patiblanco
F: Crevette pattes blanches, FIN: Katkarapu-laji
GB: Whiteleg shrimp, GB:Shrimp, Whiteleg, GB: White Shrimp,
GB: Shrimp, White, I: Gamberone centramericano,
P: Camarào pata branca, S: Viträka