Laughing Bird Fresh Shrimp
When the shrimp in your mouth has never been frozen,
never treated with preservatives or water-retaining additives,
you can taste its true character.
CleanFish, a San Francisco-based sustainable seafood company, markets Laughing Bird Caribbean White Shrimp—fresh shrimp from a family-owned, eco-friendly farm in Belize. Farmed with attention to the health of the animal, the environment and the people who consume it, the shrimp comes from a closed-loop aquaculture system that sets the global standard for farmed shrimp in terms of land use, water reuse, lined ponds and stocks of highly monitored, healthy shrimp.
Shrimp News: How are you marketing Laughing Bird Fresh Shrimp?
Tim O’Shea: We’re attempting to educate the market about the differences between ecologically produced, fresh shrimp and shrimp produced and processed in conventional ways. To do that, you have to set up taste tests with buyers because only the flavor will convince them that it’s worth the extra price. Otherwise, we have to deal with a market that’s been so completely dictated to by the commodity players that people don’t know that there’s a difference between fresh and frozen shrimp.
On Saturday, October 13, 2007, we did a series of tastings at the Ferry Plaza Farmers Market in San Francisco for half of the day. We passed out over a thousand samples. Everyone was amazed by the flavor of our shrimp. We told them that’s what shrimp tastes like if it’s not frozen for a long time, or full of preservatives.
Shrimp News: How did you cook them?
Tim O’Shea: In a medium-hot frying pan with a little olive oil and salt. That’s it! Our chef cooks them for a minute or two on each side and then takes them out of the pan and lets them finish the cooking process on their own. They cook down to perfection. Since they have never been frozen, they caramelize very nicely and turn a deep red that people really like. They’re really sweet. People often said they tasted like candy. It was a pleasure to watch their faces as they ate the shrimp. They would often walk off with their shrimp and then look back and say, “Wow—what kind of shrimp is that?” Then they would come back and buy some.
One of the most common problems with shrimp is that it often gets overcooked. It really takes discipline to take it out of the pan before it’s completed cooked, but it really tastes the best when the cooking process finishes right before it’s served.
Shrimp News: Your taste test was done in a part of the country that’s environmentally sensitive. Did anyone object to the fact that it is was farmed shrimp?
Tim O’Shea: We got lot of questions about shrimp farming and the environment. Is it sustainable? What makes it sustainable? We welcome those questions. They are great selling points for us. They give us the opportunity to explain how our shrimp is different from the traditional shrimp that they have been eating for decades.
Shrimp News: How did you come up with the name “Laughing Bird Shrimp”?
Tim O’Shea: We want to create brand names that draw attention to the region where the product is produced. Near the Belize farm where this shrimp is produced, there is a little offshore island called “Laughing Bird Caye”. We developed a list of potential names for our product, and Laughing Bird was one of them. Whenever I saw the name Laughing Bird, it brought a smile to my face. I thought for a name to bring a smile to my face and to the faces of others, we were on to something. I said, “Let’s go with it.” It speaks to the region where the shrimp is being produced. It solicits lots of questions. “Where is this shrimp from?” “Laughing Bird, what does that mean?” It’s great to have a name that encourages people to ask questions. It helps us explain the greatness of our product.
Shrimp News: Where are you marketing shrimp now?
Tim O’Shea: First and foremost to restaurants and the food service trade. We are positioning it to be an alternative to rock shrimp, so it is priced in that category. We are selling product through distributors in the Bay Area and Los Angeles, to restaurants in Los Angeles and Las Vegas, and through our East Coast operation in Boston, Massachusetts, which has associations with distributors in New York City, Philadelphia, Washington, D.C., and Miami.
Shrimp News: How long does it take to get the shrimp from Belize to your customers in the San Francisco Bay Area?
Tim O’Shea: The shrimp is peeled, packed and shipped the day it’s harvested. It’s flown from Belize, to Miami, to San Francisco and is frequently in restaurants 24 hours after harvest.
Shrimp News: How is it packaged?
Tim O'Shea: In styrofoam-lined, cardboard boxes containing six tubs of peeled shrimp. Each tub weighs eight pounds, and the total package weighs about 50 pounds. The tubs are surrounded with frozen gel packs and sealed within a plastic liner.
Information: Tim O’Shea, Founder and CEO, CleanFish, 42 Decatur Street, San Francisco, CA 94103 USA (phone 415-626-3500, fax 415-626-2505, webpage http://www.cleanfish.com/contact.php).
Sources: 1. PR Newswire.com. New Laughing Bird Caribbean White Shrimp from CleanFish is the Sweet Future of Aquaculture (http://www.prnewswire.com/cgi-bin/stories.pl?ACCT=104&STORY=/www/story/10-01-2007/0004673270&EDATE=). October 1, 2007. 2. Telephone conversation with Tim O’Shea on October 4, 2007. 3. Tim O’Shea, telephone interview by Bob Rosenberry, Shrimp News International. October 15, 2007. 4. CleanFish webpage on October 18, 2007.
European Union Inspects Shrimp Farms
After a ten-day tour of the shrimp industry in Bangladesh, a two-member inspection team from the European Union reported a lack of coordination among regional fish inspection and quality control units in Dhaka, Khulna and Chittagong. The inspectors also said there was inadequate manpower to run the shrimp export business and claimed the government does not make good use of its antibiotic detection equipment. Nonetheless, the inspectors expressed satisfaction with the processing and production of farmed shrimp.
Source: The Daily Star. EU team identifies lack of coordination, inadequate manpower as shortcomings (http://www.thedailystar.net/story.php?nid=8802). October 25, 2007.
Bay of Bengal
Traditional Agriculture Blamed for Mangrove Loss and Tsunami Damage
Traditional agricultural expansion—not shrimp farming—was the major factor responsible for the destruction of tropical mangrove forests in the tsunami-impacted regions of Indonesia, Malaysia, Thailand, Myanmar, Bangladesh, India and Sri Lanka, according to a study published in the Journal of Biogeography.
To quantify the rates of change from 1975 to 2005, researchers used more than 750 Landsat satellite images to compare changes in the remaining mangrove forests. They found that the major factors responsible for mangrove deforestation in the study area include agriculture encroachment (81%), aquaculture (12%) and urban development (2%).
Source: EurekAlert. The importance of mangrove conservation in tsunami prone regions (http://www.eurekalert.org/pub_releases/2007-10/bpl-tio103007.php). Davina Quarterman (email email@example.com, phone 01-865-476-307). October 30, 2007.
At the Ecuadorian Aquaculture Conference and Aquaexpo 2007 (Guayaquil, Ecuador, October 2007), Darryl Jory, a technical advisor at the Global Aquaculture Alliance and editor of GAA’s magazine, The Advocate, presented figures showing that of the 2.5 million tons of farmed shrimp produced in the world, China produces about 1 million tons, most of it consumed by the domestic market.
He said Ecuador produces 125,000 tons and ranks first in Latin American, followed by Mexico with 105,000 tons and Brazil with 65,000 tons.
Jory also said that vertical integration of shrimp production favors market growth. In Asia, he said, there are large conglomerates and big enterprises because of mergers and acquisitions. He said feed mills, hatcheries, farms and processing plants have joined forces to reduce administrative costs.
Source: Seafood.com (an online, subscription-based, fisheries news service). Ecuador’s future lies in value-added shrimp products to compete with Asia, says expert. Translated by Angel Rubio Canas. Editor and Publisher, John Sackton (phone 781-861-1441, email firstname.lastname@example.org). October 19, 2007.
Source: The Moscosos in Ecuador/A Web Log. Weekend at La Playa (http://blog.moscosos.net/). Roddy. October 28, 2007.
Membership List, All India Shrimp Hatchery Association
K. Velayutham, Manager R&D, BMRm S-10 TNHB Complex, 180-LUZ Church Road, Mylapore, Chennai 600 004, Tamil Nadu (phone 044-24970182, email email@example.com).
G. Subba Rao, Sree Vasudha Laboratories, 9-14-7/2, GF 103, (VIP Main Road), CBM Compound, Visakhaptnam 530 003, Andhra Pradesh (phone 0891-5541159).
Ravi Kumar, Vaisakhi Shrimp Hatchery, 49-38-15/3 NGO’s Colony, Green Park, Akkayyapalem, Visakhaptnam 530 016, Andhra Pradesh (phone 0891-2597220).
K. Madhusudhan Reddy, Bay Fry (P), Ltd., 7-15-39 Suresh Nagar, NFCL Road, Kakinada 533 003, Andhra Pradesh (phone 0884-2371395).
K. Sreedhar Reddy, Sripa Aqua Marine (P), Ltd., Door No. W 15-83/1, Venkatrampuram, Nellore 524 002, Andhra Pradesh (phone 0861-2331026).
K.L.N. Reddy, Managing Director, Aqua Prime Hatchery, Ramamurthy Nagar, Nellore 524 002, Andhra Pradesh (phone 0861-2319936).
Y. Krishna Reddy, Managing Director, Geekay Hatcheries (P), Ltd., Q 104 S 2 Second Floor, Third Avenue, Annanagar (W), Chennai 600 040 (phone 044-26223882, fax 044-26207345, email gk_Krishna@sify.com).
A. Surendra, Kalyani Hatcheries (P), Ltd., No. 37-1-386 (9) (B), Dharavari Gardens, Ongole 523 001, Andhra Pradesh (phone 08592-234411).
Ravi Shekar, BMR Industries, Ltd., S-10 TNHB Complex, 180-LUZ Church Road, Mylapore, Chennai 600 004, Tamil Nadu (phone 044-24970182).
Saravana Muthu, Rank Aqua Marines, 335 Mission Street, Pondicherry 605 001 (phone 0413-2342127).
I. Ranganayakulu, Lotus Sea Foods, No. 4/216 M.G.R. Road, Palavakkam, Chennai 600 041, Tamil Nadu (phone 044-2449173).
Muthukaruppan, Poseidon Aquatic (P), Ltd., 3/490 Ranga Reddy Gardens, Neelankarai, Chennai 600 041, Tamil Nadu (phone 044-24493713).
Mr. John, Matha Hatcheries “ CEEBROS”, No 20, 1 Main Road, Gandhi Nagar, Adayar, Chennai 600 020, Tamil Nadu (phone 044-24454985).
J. Arokiasamy, Managing Director, Raj Hatcheries, H-28A, 8 East Street, Kamaraj Nagar, Thiruvanmiyur, Chennai 600 041, Tamil Nadu (phone 044-24929681).
I. Murali Krishna, General Manager, Geekay Hatcheries (P), Ltd., 16-111/153-1 Ramalingapuram, Nellore, Andhra Pradesh (phone 086-2335901, fax 0861-2304075, email firstname.lastname@example.org).
S. Ali Hussain, Managing Director, Bismi Hatchery and Prawn Farms (P), Ltd., Deen Complex, O.S.M. Nagar, Mayiladuthurai, Nagapattinam District, Tamil Nadu (phone 04364-229134, fax 04364-224967, email email@example.com).
A. Edward Dansih, Oshadira Aquaculture Systems (P), Ltd., 44 km ECR Sulerikattukupparn, Perur 603 104 (phone 0411 4 246391, email firstname.lastname@example.org).
S. Chandrasekar, Country Manager, INVE-INDIA, Shakti Nivasam, Valmikinagar, Chennai 600 041.
D. Ramraj Padmanabha, Labs (P), Ltd., 3/490 Ranga Reddy Garden, Neelangarai, Chennai 600 041.
B. Masthan Rao, Chairman, BMR Industries, Ltd., S-10 TNHB Complex, 180-LUZ Church Road, Mylapore, Chennai 600 004, Tamil Nadu (phone 044-24970182).
Anil Ghanekar, Hatchery Association, F4 Shakti Nivasam, 16/1 K.K. Road, Valmikinagar (phone 24420995, email email@example.com).
Source: Food and Agriculture Organization of the United Nations. Improving Penaeus monodon Hatchery Practices (a manual based on experience in India). Annex 1/All India Shrimp Hatchery Association (AISHA). Page 81. Ichiro Nomura and Yugraj Yadava. FAO Fisheries Technical Paper 446. Rome, 2007.
Fungal Infections and Probiotics
B. Sakthi Mohan Ganesh (firstname.lastname@example.org): How can I avoid fungal infections in shrimp larval rearing tanks that also contain probiotics?
Satish Kumar (email@example.com): With fungal infections, prevention is better than cure. If you properly dry the tanks and carefully wash the eggs and nauplii, the chances of getting fungal infections are minimal. You must also take care in feed management and avoid contaminants. If the fungi are a species of Lagenidium, I would suggest Treflan at 0.05 to 0.1 parts per million once or twice a day, depending on the severity, but you may still get low survivals.
Durwood Dugger (firstname.lastname@example.org): Mr. Kumar makes a very valid point regarding the priority of prevention. Assuming that you have already sterilized and filtered your hatchery water, high fungal levels in shrimp larval tanks are generally associated with open air hatcheries where there is insect contamination of the larval tanks. If it isn’t feasible to have a completely biosecure hatchery, then at least cover your tanks sufficiently to prevent insect access and contamination, especially if you have lights over the larval tanks that might attract insects. That should cut down on fungal inoculations significantly.
B. Sakthi Mohan Ganesh (email@example.com): We can’t use Treflan in the tanks because it would kill the probiotic populations (Bacillus) that we encourage.
Source: The Shrimp List (a mailing list for shrimp farmers, “firstname.lastname@example.org”). Subject: Re: [shrimp] Re.Fungal infection at shrimp larval rearing tanks. October 26-30, 2007.
Married Women Prefer Monodon over Vannamei
At Asian Pacific Aquaculture 2007 (Hanoi, Vietnam, August 2007), Dr. Jacques Gabaudan from DSM Nutritional Products, Thailand, said the giant tiger shrimp (Penaeus monodon) dominates shrimp markets in Japan. Using a marketing research firm, DSM conducted a survey of the shrimp purchasing behavior among married women between 21 to 59 who purchased medium to large shrimp at least once every two to three months. The results showed that some 90% of respondents were familiar with the name and appearance of tiger shrimp (P. monodon) and that 80% of them purchased the shrimp. In contrast, only 18% were aware of white shrimp (P. vannamei).
The second part of the survey showed that shrimp are most commonly purchased as frozen, shell-on tails, followed by frozen, peeled tails and fresh shell-on tails. The top five reasons for purchasing shrimp were price, freshness, size, color and safety.
Source: Aqua Culture AsiaPacific (Editor/Publisher, Zuridah Merican, email email@example.com, webpage www.aquaasiapac.com). Asian Pacific Aquaculture 2007 Prospering from dynamic growth/Marketing shrimp. Volume 3, Number 5, Page 24, September/October 2007.
Global Aquaculture Alliance
At its Global Outlook for Aquaculture Leadership 2007 Conference (Madrid, Spain, October/November 2007), the Global Aquaculture Alliance reported that world farmed shrimp production will increase by an estimated 10 to 12 percent in 2008 and that prices will rise slightly until the end of 2008 and then flatten out.
Source: Email from Intrafish.com (firstname.lastname@example.org, an online, subscription-based news service) to Shrimp News International. Subject: Breaking News/Shrimp production to grow 10-12%; prices to stay stable. October 31, 2007.
Bans Shrimp Imports from China—Antibiotics
A shipment of frozen white shrimp imported from China in June 2007 contained enrofloxacin, an illegal antibiotic.
The Department of Health banned imports of frozen shrimp from China on August 22, 2007, after discovering that seven lots of shrimp from China contained a carcinogenic drug.
Source: The FishSite. The Department of Health probing flow of illicit Chinese shrimps (http://www.thefishsite.com/fishnews/5548/the-department-of-health-probing-flow-of-illicit-chinese-shrimps). October 26, 2007.
California—Shrimp News International
Why do we eat so much shrimp in the USA? Who better to ask that question than Dr. Steven Levitt, co-author of Freakonomics, the best-selling book (3 million copies and counting) that looks at unusual data sets to explain complex human behavior? Dr. Levitt set up a survey on his webpage at the New York Times to answer that question and got 1,095 responses (as of October 25, 2007). I’ve posted a summary of the responses to my webpage. You can still add your comments to the survey. Scroll to the end of the responses and fill in your information. Because this page contains all the responses, it may take a while to load. Give it a minute. It’s worth it.
Source: Bob Rosenberry, Shrimp News International, November 9, 2007.
Bob Odom, Commissioner of Agriculture and a leading proponent of protectionist screening of imported shrimp, has dropped out of the race for re-election. He will leave office on January 14, 2008.
Source: Seafood.com (an online, subscription-based, fisheries news service). Louisiana Ag Commissioner Bob Odom won’t seek re-election. Ken Coons (phone 781-861-1441, email email@example.com). Editor and Publisher, John Sackton (phone 781-861-1441, email firstname.lastname@example.org). October 26, 2007.
Epicore BioNetworks, Inc., a public corporation registered in Calgary, Alberta, Canada, supplies probiotics and hatchery feeds to shrimp farmers worldwide. Its shares are listed on the TSX Venture Exchange in Toronto under the symbol EBN. Its business offices are in East Hampton, New Jersey.
In its 2007 fiscal year (July 2006 through June 2007), Epicore’s net income increased by over 300%. Despite challenging market conditions in terms of low shrimp prices and in some markets the prevalence of virulent diseases, Epicore’s business grew substantially in fiscal 2007 with sales growth in almost every market sector. Revenues increased by over $1 million (up 56%) with increased sales in the Americas and Asia. Epicore’s sales exceeded the $3 million mark for the first time.
Distributors in Indonesia, Mexico, India, Thailand, Brazil and Venezuela made major contributions to fiscal 2007 results. Most distributors posted strong year-on-year sales growth. Latin America remained the largest revenue generator as sales grew 26% in fiscal 2007. Indonesia is Epicore’s second largest market. Epicore’s gross profit increased by $700,000, whereas operating expenses increased by only $300,000. Revenue growth resulted in higher income taxes, which were partially decreased by accumulated net operating losses. The Company generated net income of $500,000 versus $100,000 in 2006. Net income per share was $0.019 versus $0.005 in 2006.
Cash at the end of June 2007 was $200,000, a decrease of $200,000 from 2006, mainly due to improvements at its offices in New Jersey.
Information: William P. Long, Chief Executive Officer, Epicore Networks USA, Inc., 4 Lina Lane, Eastampton, NJ 08060 USA (phone 609-267-9118, fax 609-267-9336, webpage http://www.epicorebionetworks.com).
Source: Epicore Networks USA, Inc. News release. Epicore BioNetworks, Inc. Record Results in Fiscal Year 2007 for the period ended 30 June 2007. October 29, 2007.
Wegmans Food Markets, a 91-year-old family chain, with 71 stores in New York, New Jersey, Maryland, Pennsylvania and Virginia, has announced that it will adopt strict environmental and health standards for the farmed shrimp it sells in its stores. Wegmans worked with Environmental Defense, a nonprofit organization that helps industry develop affordable ways to produce products with less damage to the environment, on the development of the standards.
The policy requires Wegmans’ farmed-shrimp suppliers to meet 12 criteria, including positioning ponds to minimize impact on the ecosystem and communities; eliminating the use of antibiotics and pesticides; and producing shrimp containing no more than 0.22 parts per million of methylmercury, 11 parts per billion of PCBs and 0.138 parts per trillion of dioxins, nitrofurans and dioxin-like PCBs.
The policy also requires the retailer’s farmed-shrimp suppliers to annually provide a report demonstrating compliance and to employ an independent third-party audit verifying the accuracy of the report, which will be available to the public.
Currently, Belize Aquaculture, Ltd., is Wegmans’ only farmed-shrimp supplier to adhere to the policy, but Wegmans intends to convince its other four suppliers to comply.
Shrimp sourced according to Wegmans’ new policy costs $1 a pound more than traditional shrimp.
Wegmans will share its standards with the suppliers of frozen farmed shrimp in Thailand, Vietnam and Indonesia and encourage the suppliers to meet them. Frozen farmed shrimp, representing 25 percent of total seafood sales, is sold under the Wegmans’ “Food You Feel Good About Banner” and contains no artificial ingredients.
From Wegmans’ Webpage
• Antibiotics may not be used on shrimp sold under these purchasing policies.
• Shrimp farmers are required to own or lease their sites.
• Shrimp purchased under this policy must use marine resources efficiently, which
• All effluents must be treated, and the water drained from the ponds must be at
• Farm lands and fresh water wells must be monitored so the salty water from
• Shrimp farms cannot be built on wetlands or in mangrove forests.
• Suppliers will be required to immediately meet at least 9 of the 12 standards and must
Sources: 1. The New York Times. Wegmans Sets Standards for Shrimp. Marian Burros. October 31, 2007. 2. Seafood Currents (an online newsletter from Seafood Business, www.seafoodbusiness.com). Wegmans unveils farmed-shrimp purchasing policy (http://divcom-seafood.informz.net/admin31/content/template.asp?sid=5202&ptid=163&brandid=3138&uid=752859429&mi=211066). Seafood Business Staff. October 31, 2007. 3. Democrat and Chronicle. Wegmans sets up standards for shrimp (http://www.democratandchronicle.com/apps/pbcs.dll/article?AID=/20071029/BUSINESS/71029020/1001). October 29, 2007. 4. Wegmans Food Markets Website. Farmed Shrimp from Belize (http://www.wegmans.com/news/flash/hotTopics.asp). October 30, 2007. 5. Seafood.com (an online, subscription-based, fisheries news service). Wegmans to adopt “rigorous” new farmed shrimp standards in partnership with Environmental Defense. Editor and Publisher, John Sackton (phone 781-861-1441, email email@example.com). October 19, 2007.
South Carolina—Waddell Mariculture Center—Job
The Waddell Mariculture Center in Bluffton, South Carolina, has a job opening for a shrimp farm technician:
Salary: $28,120 to $35,106
Closing Date: Monday, November 19, 2007
Qualifications: A bachelor’s degree in biology, chemistry, wildlife and fisheries management or aquatic related field.
Job Description: Employee will be responsible for general maintenance and culture activities of various shrimp projects in ponds, tanks and raceways. Work will include facilities preparation, filling, fertilization, stocking, feeding, sampling, and harvesting of organisms. Employee will collect data on a variety of chemical, physical, and biological parameters. Must be able to effectively communicate orally and through writing, prepare reports related to daily work duties and work comfortably with common software programs like Microsoft Word and Microsoft Excel. Employee will have direct supervision of hourly employees, natural resource technicians and college interns to ensure projects are completed in a timely and efficient manner.
Information: Dr. John Leffler (phone 843-953-3903, email firstname.lastname@example.org) or Dr. Jesus Venero (phone 843-837-3795, extension 131, email email@example.com). South Carolina Department of Natural Resources (http://www.ohr.sc.gov/ohr/ohr-jobs-portal-index.phtm).
Source: AquaNic (The Aquaculture Network Information Center, a gateway to the world’s electronic aquaculture resources, http://aquanic.org/index.htm). Jobs Directory (http://www.aquanic.org/Text/job_serv.htm) In cooperation with the WAS Employment Service. Search jobs (http://aquanic.org/jobs/search.asp). Wildlife Biologist-I (http://aquanic.org/jobs/jobinfo.asp?jobid=2632). November 8, 2007.
Texas—Brown Shrimp Versus White Shrimp
The Houston Chronicle’s Alison Cook has slammed the Gulf of Mexico brown shrimp (Penaeus aztecus) in favor of the white shrimp (P. setiferus), saying that anyone who prefers the brown, with its flavor of iodine, is “a perverse subset of humanity”.
Cook’s shrimp allegations aroused the ire of Robb Walsh, food writer for the Houston Press, who describes himself as the “self-appointed spokesman for this perverse subset.” He emailed Cook the following missive:
My Dearest Alison: Bull$#!%. I adore that bold iodine flavor in seafood. It’s natural and it belongs there. If you don’t like it, fine—but how dare you say that Gulf shrimp are bad because you don’t like that flavor! Some chefs seek out high iodine seafood because their customers love it!
Cook responded, “It never ever occurred to me that anyone might regard iodine content as a virtue.”
One reader posted a link to the USA Marine Shrimp Farming Program’s webpage that says the substance in question isn’t iodine at all, but rather bromine. Gulf brown shrimp tends to have an iodine flavor, sometimes more pronounced than others. …This is actually bromine, not iodine, and it is more of an odor than a taste. …Aromas are a large component of taste. However, most people don’t know what bromine smells like, so the accepted description is iodine-like when it occurs in shrimp. Not all shrimp in the same catch will have the bromine smell. It depends on what the shrimp has eaten. …Because so much shrimp is eaten with sauce or seasoned with spices, some diners never notice this taste. Others prefer it.
Source: The Grinder. Much Ado About Shrimp (http://www.chow.com/grinder/4077). October 29, 2007.
A 270-hectare shrimp farm in Venezuela is looking for a production manager.
Information: Neptali Morillo (firstname.lastname@example.org).
Source: The Shrimp List (a mailing list for shrimp farmers, “email@example.com”). Subject: [shrimp] En Busqueda de un Gerente de Produccion. From: Neptali Morillo (firstname.lastname@example.org). October 30, 2007.
Revival of Shrimp Farming
The center for aquaculture in Aden has announced ambitious plans to restart shrimp farming activities. The shrimp farming project at the center had been closed for five years because it lacked funding.
Source: Yemen Times. Business in Brief/Shrimp farming restarted in Aden (http://yementimes.com/article.shtml?i=1097&p=business&a=2). October 26, 2007.
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