Vannamei Shrimp (Litopenaeus vannamei)

1. Product Overview

• Origin
  • Core origins: Ecuador (Gulf of Guayaquil), Thailand (Gulf of Thailand), China (Guangdong, Hainan, Fujian), Vietnam (Mekong Delta: Dong Thap, An Giang, Can Tho provinces) (account for 80% of Vietnam’s output), Indonesia (Sumatra, Java), India (Andhra Pradesh).
  • Featured origins: Ecuadorian Vannamei (large size, high meat yield), Thai Vannamei (sweet taste, high-end markets), Chinese Vannamei (stable supply, cost-effective), Vietnamese Vannamei (uniform size, fast growth, suitable for processed products; Mekong Delta shrimp with mild taste, favored by EU and US markets).
• Processed Products
  • Frozen whole shrimp: Whole frozen Vannamei (head-on/head-off, shell-on, deveined/undeveined), size grades (21-25pcs/kg, 26-30pcs/kg, 31-40pcs/kg, 41-50pcs/kg).
  • Shrimp parts: Frozen peeled shrimp (PUD – Peeled Undeveined, PND – Peeled Deveined), frozen shrimp tails (shell-on, deveined), frozen shrimp meat (minced, for processed products).
  • Value-added products: Breaded Vannamei shrimp, tempura shrimp, seasoned shrimp (garlic, lemon flavor), canned Vannamei shrimp (in water/oil).

2. All About Vannamei Shrimp

2.1 Background

2.2 Main Producer Countries

2.3 Habitat and Biology

• Distribution Range:
  • Wild Vannamei: Eastern Pacific (20°N – 20°S), from the Gulf of California (Mexico) to northern Peru, inhabiting coastal waters with salinity 20-35‰ and water temperature 22-30°C.
  • Farmed Vannamei: Adapted to various environments (ponds, cages, recirculating systems) in tropical and subtropical regions. Vietnamese farms (Mekong Delta) have optimized Vannamei for low-salinity conditions (5-15‰), matching the delta’s freshwater-influenced coastal waters.
• Common Names: Whiteleg shrimp (English), “Camarón blanco” (Spanish), “Udang vannamei” (Indonesian), “凡纳滨对虾” (Chinese), “Tôm vannamei” (Vietnamese).
• Morphological Characteristics:
  • Body length: 15-25cm (adult), maximum 30cm; weight: 20-60g (varies by size grade).
  • Appearance: Translucent white body with light blue or gray stripes on the sides; shell thin, meat yield high (60-65% of body weight).
  • Distinct features: No dark spot on the abdomen (differentiates from Black Tiger shrimp), rostrum with 7-10 dorsal teeth and 2-3 ventral teeth.
• Diet: Omnivorous, feeding on phytoplankton, zooplankton, and artificial feeds. Farmed shrimp are fed high-protein compound feeds (protein content 35-40%, mainly soybean meal, fish meal, and algae powder).
• Growth and Reproduction：
  • Growth cycle: 3-4 months to reach market size (20-30g). Vietnamese Vannamei has a shorter growth cycle (100-110 days for 31-40pcs/kg) due to the Mekong Delta’s warm, nutrient-rich waters (average temperature 27-29°C).
  • Reproduction: Sexual maturity at 6-8 months (body weight 30-40g). Spawning occurs at night in offshore waters (depth 10-20m), with females laying 100,000-300,000 eggs per spawn. Eggs hatch into larvae after 12-18 hours, and larvae develop into postlarvae (PL) in 15-20 days.
• Environmental Adaptability：
  • Temperature: Suitable range 22-32°C, stops feeding below 18°C, dies below 12°C. Vietnamese Vannamei has enhanced tolerance to temperature fluctuations (20-32°C), adapting to the Mekong Delta’s seasonal flooding.
  • Salinity: Tolerates 5-40‰, grows best at 25-30‰. Vietnamese strains are optimized for 5-15‰ salinity, reducing reliance on seawater and enabling inland pond culture in the delta.
  • Water quality: Requires dissolved oxygen ≥5mg/L, pH 7.5-8.5, ammonia nitrogen ≤0.5mg/L.

3. Farming Technology

3.1 Seed Supply

• Breed Selection: SPF (Specific Pathogen-Free) Vannamei shrimp are the main breed. Vietnam’s top seed suppliers include CP Vietnam, Viet-Uc Seafood, and Aquatech, providing local-adapted strains (resistant to AHPND, a major shrimp disease in the Mekong Delta).
• Larval Rearing：
  1. Broodstock management: Mature females (35-45g) are induced to spawn via temperature stimulation (2-3°C increase) and photoperiod adjustment.
  2. Egg incubation: Fertilized eggs are incubated in conical tanks (water temperature 28-30°C, salinity 30-32‰), with continuous aeration to keep eggs suspended.
  3. Larval development: Larvae go through nauplius, zoea, mysis stages (10-12 days), then develop into postlarvae (PL10-PL15) before being sold to farms.
  4. Vietnamese hatcheries use brackish water from the Mekong Delta, reducing seawater transportation costs; larval survival rate reaches 75-80%, higher than the global average of 70%.
• Seed Transportation: Postlarvae are transported in oxygenated plastic bags (2000-3000 PL/bag) with seawater (salinity 25‰), transported at 25-28°C, and acclimated to farm water salinity before stocking.In the Mekong Delta, postlarvae are transported via riverboats (2-4 hours) to nearby farms, minimizing stress compared to long-distance land transport

3.2 Nursery and Grow-Out Systems

• Nursery Stage：
  • Duration: 2-3 weeks, raising PL10 to PL30 (0.5-1.0g).
  • Facilities: Small earthen ponds (1000-5000m²) or indoor tanks, with water exchange rate 10-15%/day.
  • Feeding: Initial feeding with artemia nauplii, then gradual transition to fine pellet feed (protein 40-42%).
  • Vietnamese nurseries often use “high-density indoor tanks” (500-800 PL/m²) for 15-20 days, then transfer to outdoor ponds; this reduces disease risks in the delta’s humid climate.
• Grow-Out Systems：
  1. Intensive ponds (mainstream):
     • Size: 2000-5000m² (smaller than China’s ponds), depth 1.2-1.5m (adapted to delta’s flat terrain).
     • Stocking density: 10-12 shrimp/m² (balanced between yield and disease control), yield 6-8 tonnes/ha.
     • Vietnam-specific practice: “Rice-shrimp rotation” – Ponds are used for rice cultivation in the rainy season (June-October) and shrimp farming in the dry season (November-May); this improves soil quality and reduces pathogen buildup.
  2. Floating cages (Ecuador, Indonesia):
     • Cage size: 50-200m³, placed in coastal bays with stable water flow.
     • Stocking density: 6-8 shrimp/m², no aeration (relying on natural water flow), yield 3-5 tonnes/ha; low cost, suitable for small-scale farmers.
  3. Recirculating Aquaculture Systems (RAS, Europe, China, Vietnam):
     • Water recycling rate: >90%, with filtration (drum filters) and biofiltration (nitrifying bacteria) to remove waste.
     • Stocking density: 30-50 shrimp/m³, yield 25-35kg/m³, suitable for high-end markets.
     • Adopted by large exporters (e.g., Minh Phu Seafood) near Ho Chi Minh City; water recycling rate >85%, targeting high-end EU markets; yield 20-25kg/m³.

3.3 Feed and Disease Control

• Feed Management：
  • Feed type: Extruded pellet feed (floating/sinking), with protein content 35-40% (grow-out stage) and 40-42% (nursery stage).
  • Vietnam-specific feed: Local feed manufacturers (e.g., CP Vietnam, Masan) produce low-protein feed (32-35% protein) for delta shrimp, reducing costs while maintaining growth; FCR 1.4-1.6:1 (similar to Thailand).
  • Feed conversion ratio (FCR): 1.2-1.5:1 (Ecuadorian farms) vs. 1.5-1.8:1 (Chinese high-density farms).
  • Feeding frequency: 4-5 times/day, adjusted based on water temperature (reduced below 20°C).
• Disease Control：
  • Prevention: Regular water disinfection (chlorine dioxide, hydrogen peroxide), use of probiotics (Bacillus) to improve water quality, and vaccination against major viruses.
  • Banned drugs: Chloramphenicol, Nitrofuran, Fluoroquinolones (in line with EU, US FDA regulations).
  • Monitoring: Weekly sampling to test for pathogens (WSSV, TSV) and antibiotic residues; sick shrimp are isolated and disposed of promptly.

4. Processing and Quality Control

4.1 Processing Flow (Frozen Peeled Deveined Shrimp)

1. Raw material receiving: Freshly harvested shrimp are transported to the factory within 2 hours, checked for freshness (firm meat, clear eyes, no off-odor) and size.
2. Washing and sorting: Shrimp are washed with clean seawater, sorted by size (e.g., 26-30pcs/kg) using grading sieves.
3. Peeling and deveining: Manual or mechanical peeling, with a small knife to remove the digestive tract (deveining) to ensure no black line.
4. Trimming: Remove residual shell and damaged parts to ensure uniform appearance.
5. Quick-freezing: Shrimp are placed on a conveyor belt and frozen in a -35°C tunnel for 1-1.5 hours (center temperature ≤-18°C).
6. Glazing: Glaze with clean water (glazing rate 5-8%) to prevent oxidation and dehydration.
7. Packaging: Vacuum-packed in plastic bags, then cartoned (2kg/bag, 10kg/carton), labeled with product name, size, origin, and production date.
8. Storage: Stored in a -18°C cold storage, shelf life up to 18 months.

4.2 Quality Control Standards

• Raw material standard: Shrimp must have a freshness index (TVB-N) ≤ 20mg/100g, no heavy metal residues (mercury ≤0.5mg/kg, lead ≤0.1mg/kg).
• Processing hygiene:
  • Workshop: Meets HACCP and GMP standards, with UV disinfection and temperature control (10-15°C).
  • Employees: Mandatory hand washing, disinfection, and wearing of sterile work clothes, gloves, and masks.
• Finished product testing:
  • Sensory test: Meat texture (firm, elastic), color (translucent white), no off-odor.
  • Physical-chemical test: Water content ≤78%, salt content ≤1.5%.
  • Safety test: Antibiotic residues (negative), pathogen (Salmonella, Vibrio) negative.

5. Market and Trade

5.1 Export Destinations

• North America: USA (largest importer, 30% of global exports), Canada. Main products: Frozen peeled shrimp (for fast food, supermarkets).
• Europe: Spain (15%), France (10%), UK (8%). Main products: High-grade whole shrimp (21-25pcs/kg) and value-added products (tempura shrimp).
• Asia: Japan (12%, high-end sushi shrimp), China (10%, domestic consumption and reprocessing), South Korea (5%).
• Oceania: Australia, New Zealand (focus on organic, ASC-certified shrimp).
• Vietnam’s unique market: Middle East (15% of exports), supplying halal-certified breaded shrimp (compliant with Islamic dietary laws).

5.2 Trade Data (2021-2024)

5.3 Trade Challenges

• Logistical Risks: Frozen shrimp require cold chain transportation; ocean freight costs increased by 15-20% in 2024 due to container shortages. Delays in customs clearance (e.g., Brazil, India) may affect product freshness.
• Policy Barriers:
  • EU: Strict testing for antibiotic residues (Regulation (EC) No. 1881/2006) and heavy metals, with testing costs accounting for 6-8% of product value.
  • USA: Anti-dumping duties on Chinese Vannamei shrimp (2.67-12.81% since 2016), affecting cost competitiveness. Vietnam faces lower anti-dumping duties (0.5-2.0%) than China, due to its compliance with US labor and environmental standards.
• Market Competition: Competition from Black Tiger shrimp (India, Bangladesh) and Pandalus shrimp (Canada, Norway); price-sensitive markets (Africa, Southeast Asia) prefer cheaper alternatives.Vietnam competes with Thailand in the EU market by offering 5-8% lower prices (due to lower labor costs) while maintaining similar quality; it also competes with India in the Middle East halal market.

6. Quality Safety and Certification

6.1 Government and Industry Regulations

• National Standards:
  • China: GB 10136-2015《Safety Standard for Canned and Frozen Aquatic Products》.
  • Ecuador: INEN 2341《Frozen Vannamei Shrimp – Technical Requirements》.
  • EU: Regulation (EC) No. 853/2004《Hygiene Rules for Food of Animal Origin》.
• Inspection Systems:
  • Ecuador: Ministry of Agriculture and Livestock (MAGAP) conducts pre-export inspections; each batch has a Certificate of Quality.
  • China: General Administration of Customs (GAC) inspects exports for residues and pathogens; farms must obtain “Aquaculture Production License”.

6.2 International Certifications

• Sustainable Certifications: ASC (Aquaculture Stewardship Council), GlobalGAP (Good Agricultural Practice), BAP (Best Aquaculture Practice).
• Food Safety Certifications: ISO 9001 (quality management), ISO 22000 (food safety), HACCP (hazard analysis and critical control points).
• Market-Specific Certifications: USDA Organic (USA), EU Organic, Halal (Middle East, Southeast Asia).

7. Nutritional Value

8. Sustainable Development and Social Impact

8.1 Sustainable Farming Practices

• Water Conservation: RAS systems reduce water use by 90% compared to conventional ponds; Ecuadorian farms use rainwater collection to reduce groundwater extraction.
• Waste Recycling: Shrimp pond sludge is processed into organic fertilizer for agriculture; leftover feed is recycled to reduce pollution.
• Biodiversity Protection: Farms avoid developing in mangrove areas; Thai and Indonesian farms set up buffer zones to protect coastal ecosystems.

8.2 Social Impact

• Employment Promotion: The Vannamei shrimp industry provides over 5 million jobs globally—Ecuador’s shrimp sector employs 300,000 people (mostly coastal residents), and China’s Hainan province has 200,000 shrimp farming and processing workers.
• Community Development: Farms in Thailand and India build schools and hospitals for local communities; Ecuadorian exporters provide training programs to improve farmers’ technical skills.
• Economic Contribution: Shrimp exports account for 15% of Ecuador’s total export revenue and 8% of Thailand’s agricultural export revenue, driving local economic growth.