1. Building blocks for a consistent, safe and quality hatchery diet

2. 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

3. 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

6. 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.

7. Hatcheries are switching back to cost efficient feeding protocols

8. Professional Thai farmers demand proof from vannamei hatcheries that post larvae have been fed with quality diets

13. digestible proteins with the right amino acids

14. vitamins, minerals

16. Feed formulation INVE’s standard for larval prawns

18. Feed formulation: safe for the food chain? Max Cadmium EU standard

20. Feed processing technology: size matters Specialized tumbling sieves to remove dust form the diets

22. spraydrying

24. Refractance Window Drying Soup with ingredients 80’C 95’C

25. Operational procedures: quality…every time Quality needs to be defined Quality needs to be monitored Quality needs to recorded Quality needs to be improved Even the best operational system will cover not all risk In case there is a problem: good operational procedures provide for fast and focused action

26. Good Manufacturing Practices 20 procedures to assure that youreceive quality, consistent and safe diets every time

27. Good Manufacturing Practice: Working Procedures

28. Good Manufacturing Practice: in line controls moisture thickness density

29. Good Manufacturing Practice: lab controls

30. Good Manufacturing Practices: traceability Be ready for Worst Case Scenario Customer finds problem with finished product A Only recall from customers that received affected lots Lot number of all finished goods that used that lot as an ingredient Lot number of finished product A Lot number of all SMP’s that used that lot as an ingredient Lot number of all SMP’s used to produce A Lot number of all RM’s used to produce A RM’s X with lot number Y caused problem

31. Building blocks for a cost efficient diet? Right feed formulation Right feed processing technology Right operational procedures Quality Safety Consistency

32. Thank you