Building blocks for a consistent, safe and quality hatchery diet

Healthy and well fed larval shrimp and fish will perform better in the grow out ponds

common sense: – children must be fed well to become healthy adults.

– The diet of top athletes is worked out to the outmost details

Healthy and well fed larval shrimp and fish will perform better in the grow out

Consumer chooses the cheapest food

Traders look for cheaper supply from food processors

Food processors want cheaper shrimp/ fish from the farmer

Pressure from farmers to supply cheaper larvae

reaction from hatchery operators to reduce costs

Feed producers respond by offering cheaper diets

Healthy and well fed larval shrimp and fish will perform better in the grow out

Pressure on feed producers to reduce quality in order to maintain margin

The diets have found fast and easy acceptance by vannamei producers as they are not picky when it comes to eating

These diets have found also entrance in monodon hatcheries

Healthy and well fed larval shrimp and fish will perform better in the grow out In monodon hatcheries in Thailand and the

Philippines, survival by using low cost feeding protocols dropped below 50%

For vannamei in Thailand it has been noticed that cheaper post larvae kept on a low cost feeding protocol grow slower and have lower survivals in the grow out ponds. Hatcheries are switching back to cost efficient feeding

protocols Professional Thai farmers demand proof from vannamei

hatcheries that post larvae have been fed with quality diets In the long run, cost efficiency farming is better than

low cost farming

Building blocks for a quality diet?

Right ingredients and feed formulationRight feed processing technologyRight operational procedures

Feed formulation: Least Cost Formulation1. Set nutritional requirements for the formula2. Analyze incoming raw materials on required

parameters: e.g. variability of protein content of fish meals

3. Update cost of raw materials4. Compute the least cost formula with the available raw

materials

fixed formulations lead to inconsistent feeds

cost efficient and consistent

Feed formulationMust be based on nutritional requirements of the targeted aquatic animal and its life stage

Too much of one nutrientNot enough of another

How can it be cost efficient?

Still requires more investigationendless amount of species in aquaculture

Feed formulation

Look beyond the label

There is more to a formulation than the right protein, lipid, fiber and moisture levels

– essential lipids– digestible proteins with the right amino acids– vitamins, minerals– …

Feed formulation

Feed formulation

PV LC

FRIPPAK F

RESH #2 CD

FRIPPAK F

RESH #1 CAR

LANSY-S

hrimp Z

MANT

00.20.40.60.8

11.21.4

cholesterol %

cholesterol %

INVE’s standard for larval prawns

Feed formulation: ingredients

Ingredients that are safe for the food chain– GMO free, free of melanine, low in heavy metals

Ingredients that contain the right nutrients and are digestible by the targeted specie

Ingredients that are attractive and palatable for prawns/fish– Use of fresh marine ingredients opposed to marine meals

Feed formulation: safe for the food chain?

PV LC

FRIPPAK F

RESH #2 CD

FRIPPAK F

RESH #1 CAR

LANSY-S

hrimp Z

MANT

0

0.4

0.8

1.2

1.6

2

cadmium ppm

cadmium ppm

Max Cadmium EU standard

Feed processing technologyNeeds to facilitate feeding in farm– Long shelflife– Provide all nutritional requirements in one particle– Easy to apply

Needs to produce a water stable particle with the right size and buoyancy

Every particle not eaten by the animal is a loss and

deteriorates water quality

Needs to protect the quality of the ingredients and feed– Heat treatment could damage valuable components

Feed processing technology: size matters

AS AF FRIPPAK PL+150 ULTRA

0.010.020.030.040.050.060.070.080.090.0

100.0

<100um <150um <212um <315umWASTE

Every particle not eaten by the animal is a loss and

deteriorates water quality

Feed processing technology: size matters

Specialized tumbling sieves to remove dust form the diets

Feed processing technology:Challenge of using fresh ingredients

Formula contains 70% of fresh ingredientsFresh ingredients contain 90% waterWe need to use 7 kg of fresh ingredients per kg of dry product and remove at least 6 kg of water without damaging the quality of the fresh ingredients

Suitable technology: spraydrying Refractance window drying

Fresh is the Best

Spray drying

Soup with ingredientsHot air at

180’C

Powdered feed at 80’C

Refractance Window Drying

80’C95’C

Soup with ingredient

s

Operational procedures: quality…every time

Quality needs to be definedQuality needs to be monitoredQuality needs to recordedQuality needs to be improved

Even the best operational system will cover not all riskIn case there is a problem: good operational procedures provide for fast and focused action

Good Manufacturing Practices

Document and data control Water Control

Internal Quality Audit Pest Control

Training Waste Disposal

Control of nonconforming product Personal Hygiene

Product Recall Complaint and Reject

Control of Monitoring and Measuring Devices Transportation

Glass control Identification and Traceability

Chemical Handling Production and Operation Control

Maintenance Receive, Storage, Usage and Move Procedure

Cleaning Quality Control for Raw Materials Semi and Finished Product

20 procedures to assure that you receive quality, consistent and safe diets every time

Good Manufacturing Practice: Working Procedures

Good Manufacturing Practice: in line controls

thickness

moisture

density

Good Manufacturing Practice: lab controls

RM, SMP, FGProximate (moisture, protein, lipid, lipid w/

hydrolysis, ash, fiber)Freshness (POV, p-anisidine, TBA, TVN)

Free fatty acids, iodine valuePhosphorusSand / SilicaSalt (NaCl)

WaterChloride, free chlorine

pH, total hardness

Good Manufacturing Practices: traceability

Be ready for Worst Case Scenario

Lot number of finished product A

Lot number of all RM’s used to produce A

Lot number of all finished goods that used that lot as an

ingredient

Lot number of all SMP’s that used that lot as an ingredient

Lot number of all SMP’s used to produce

A

RM’s X with lot number Y caused

problem

Customer finds problem with finished

product AOnly recall from customers that received affected lots

Building blocks for a cost efficient diet?

Right feed formulationRight feed processing technologyRight operational procedures

QualitySafety

Consistency

Thank you