NPR's Ayesha Rascoe asks SEAD Consulting's Erin Williams, whose company tests seafood, how often U.S. restaurants use farmed and imported shrimp rather than local and wild-caught shrimp.

Encourage shrimp farming by making ponds in waterlogged areas: Haryana agri minster. By HT Correspondent, Chandigarh. May 28, 2025 08:44 AM IST . Share Via. Copy Link.

Challenges in shrimp aquaculture due to viral diseases: ... and are unsuited for pond-side detection. Assays developed as kits to be applied by farmers are the best strategy in viral detection, since ...

The rest is allocated for the construction of labyrinth ponds and wastewater treatment ponds for the inflow and outflow of water. The pilot CSSF project stands on a 12-hectare land with a total ...

Each pond covered an area of approximately 1000 m 2, with an average water depth of 1.5 m (shrimp stocking density: 5 × 10 4 shrimp per pond, the average body length of shrimp: 1.6 cm). There were no ...

Though these actions are not pleasant, they often keep other ponds safe. Even so, the virus has ways of getting around these barriers. Vigilance is vital because water can easily carry infections from ...

Before the project, one bucket of shrimp was being sold for just about $25,000. Now, I’m being told it is being sold for as much as $45,000. This should not be the case and we cannot continue ...

At the heart of our shrimp industry are the aquaculture farmers, who cultivate shrimp in various settings, ranging from small-scale, half-hectare ponds to large-scale, 100-plus-hectare farms. The ...

His seven-hectare shrimp pond under the canopy of mangrove forests is supported by an investor who pays VND500,000 per hectare to cover the cost of breeds, and to ensure that the ecological shrimp ...

Shrimp is a good source of protein, on par with, say, a rib-eye steak. It’s high in calcium and vitamin B12. It’s low in saturated fat, which makes it heart-healthy.

From the ponds, trucks hauled the shrimp to peeling sheds. In one shed, dozens of women, some barefoot, stood on narrow wooden benches enduring 10-hour shifts peeling shrimp covered in crushed ice.