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Preparation of the harvest starts from the determination of criteria for harvesting ponds, which are distinguished into normal harvests, abnormal harvests, and emergency crops. Where is the normal harvest that is if the DOC is more than equal to 105 or ABW above 20 gram for Penaeus monodon and 17 gram for Litopenaeus vannamei. Abnormal harvest of death over 100 birds / day for three consecutive days, less than 50% shrimp SR for Litopenaeus vannamei, ABW less than 13 grams Litopenaeus vannamei in DOC greater than 105 and MBV infection. While the emergency harvest is if the shrimp is infected by WSSV, in case of mass mortality above 1000 head / day or power outages occur.
The harvesting process in the pond is done by the harvest team under the supervision of the FSD-Harvesting officer. The Aquaculture Team is authorized to determine whether the harvest farm is considered complete or not. Conduct harvest monitoring to determine the harvest process is complete. Sign the Evidence of Harvest after harvest. Harvest of shrimp from cultivation carried out by Harvesting Team or Harvesting Team. This team is the most critical starting point for the deterioration of post-harvest shrimp quality .
Process or how to harvest shrimp as follows :
1. Inspection of Harvest Facilities and Infrastructure
Make sure the facilities and infrastructure of the harvest is available in good condition.
Make sure the Sub Inlet channel is fully loaded for washing shrimp.
2. Examination of Feed Time in Warehouse Farmers
Make sure the remaining feed in the farmer's warehouse 1 day before harvest and make proof of returns signed by farmers and Team Aquaculture.
3. Inspection of Shrimp Conditions
Check the condition of the day 1 day before harvest to ensure that the shrimp is not moulting. Do the harvest delay if found 5% Moulting shrimp. If molting we have to wait for the shrimp hard a few weeks
The next stage after the shrimp mesh then then the selection of shrimp are hardy and hard to distinguish the place because the shrimp are soft or molting the price is cheap. To bring the harvest from the harvest pond to Coldstorage it is necessary to transport vehicles. As soon as the shrimp is packed into the blong and the amount is sufficient to ship directly from the harvest pond to Coldstorage. Before carrying out the harvest there are several considerations that need to be considered in order to produce good quality shrimp. At the time of pre-harvest treatment. This includes removing ponds from dirt and trash like tritip during capture or crawl. Defects in the shrimp will degrade the quality and price of shrimp, clean the ponds of mud, garbage and moss. For that can be done siphon one week before harvest, try the shrimp not in soft sheel, because it will affect the price of shrimp, avoid shrimp cannibalism which will impact the increasing of defect shrimp, using correct sampling method, so obtained more objective result. In this way, biomass estimates informed to the Harvesting Team are more accurate, so that ice deficiency constraints can be avoided, feeding ahead of the harvest is reduced, not even fed.
THE FOLLOWING CURRENTLY SHOULD NOT REMEMBER: Killing Shrimp and Cooling After the shrimp is put into tub L and drained, then the shrimp poured into Bak Fiber cooling with the aim to kill the shrimp as quickly as possible and keep the shrimp temperature remain low and leave for 5 minutes. After that done stirring by using triangle to leveling the temperature of shrimp that exist in fiber. After finishing the stirring then measure the temperature of the shrimp that is inside the fiber bathtub using a thermometer.
Next we arrange piber or shrimp place that we have put into it
1. Using fiber. The first step is to prepare a clean fiber and the bottom layer of fiber has been given ice that is adjusted to the distance from the harvest pond to Colsd Storage. Then carefully shrimp in the fiber bathtub lifted with harvesting and removal in the fiber. Embossing in fiber on the first placement should not be half fiber, as it may affect the shrimp temperature during the trip to Cold Storage. Shrimp temperature is expected to reach Cold Storage below 100C at the top, middle or below fiber.
Have my harvest process this time,The process of shrimp harvesting on a pond is declared completed when the shrimp has been completely lifted or an agreement has been made between the Harvest Supervisor, Aquaculture Supervisor and Petambak (representative partner), previously checked jointly to the bottom of the pond and stated that the shrimp has been harvested And has been sent to Coldstorage, and the Harvest Supervisor will make the Harvesting Exhibition form signed by the parties mentioned above. Here's what I can post and tell about today's shrimp harvest to a steemian friend may be useful for all of us and never stop sharing for good until see you again in my next post thanks.
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