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""All animals are equal, but some are more equal than others." So claimed Napoleon the pig in George Orwell's classic novel Animal Farm. Napoleon could well have been talking about the differences between farmed and wild-caught shrimp.
David HadleyMuch like other farming practices, traditional aquaculture goes back thousands of years. Early shrimp farmers developed a balanced ecosystem where small numbers of shrimp coexisted in ecological harmony with other fish species. This type of early fish farming could yield about 200 kilograms of shrimp per acre in a good year.
Today, high global demand for shrimp has led to the conversion of rice fields, salt beds and fishponds for industrial shrimp farms. According to a report by the U.S. public interest organization Food & Water Watch, today's corporate-run shrimp operations can produce more than 40,000 kilograms per acre. That's 200 times more shrimp per acre than the small traditional farms produced. As with many other industrial animal-farming operations, our ability to purchase this inexpensive food comes with hidden costs to our health and the environment.
Most industrial-scale shrimp producers rely on large doses of antibiotics and pesticides to reduce diseases and parasites in overcrowded shrimp pools. Although it is illegal for North American shrimp farmers to use antibiotics to control disease, it is not illegal in many other parts of the world. Most shrimp found in restaurants and grocery stores is mass-produced by numerous overseas suppliers. We rarely know where the shrimp we are eating has been farmed. The result is that we ingest an invisible shrimp cocktail of chemicals"
""All animals are equal, but some are more equal than others." So claimed Napoleon the pig in George Orwell's classic novel Animal Farm. Napoleon could well have been talking about the differences between farmed and wild-caught shrimp.
David HadleyMuch like other farming practices, traditional aquaculture goes back thousands of years. Early shrimp farmers developed a balanced ecosystem where small numbers of shrimp coexisted in ecological harmony with other fish species. This type of early fish farming could yield about 200 kilograms of shrimp per acre in a good year.
Today, high global demand for shrimp has led to the conversion of rice fields, salt beds and fishponds for industrial shrimp farms. According to a report by the U.S. public interest organization Food & Water Watch, today's corporate-run shrimp operations can produce more than 40,000 kilograms per acre. That's 200 times more shrimp per acre than the small traditional farms produced. As with many other industrial animal-farming operations, our ability to purchase this inexpensive food comes with hidden costs to our health and the environment.
Most industrial-scale shrimp producers rely on large doses of antibiotics and pesticides to reduce diseases and parasites in overcrowded shrimp pools. Although it is illegal for North American shrimp farmers to use antibiotics to control disease, it is not illegal in many other parts of the world. Most shrimp found in restaurants and grocery stores is mass-produced by numerous overseas suppliers. We rarely know where the shrimp we are eating has been farmed. The result is that we ingest an invisible shrimp cocktail of chemicals"
