How to Start a Shrimp Farm in Canada ?

I've friend seriously planning to start a shrimp farming business in Canada.

We’ve been doing researches but still not satisfied with what we know. if it’s not a trouble then we would like a advice from people who has some info regarding similar projects.

Is there any business advisor who has knowledge dealing with aqua-culture shrimp farms in Canada ?

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'Some goals are so worthy, it's glorious even to fail.' (Param Vir Chakra awardee Lt. Manoj Pandey)

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Guys, V r open to discuss this over email or PM or direct meeting – if someone has this kind of knowledge then we could even think of forming partnership.

One think I know is these shrimp’s farms are very common in Asia, also USA has few plants… I did research and found out that BC and Newfoundland has couple or projects – send couple of inquiry but no response yet.

We are doing our best but would be very helpful if we get some extra help from professional or experience people.

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'Some goals are so worthy, it's glorious even to fail.' (Param Vir Chakra awardee Lt. Manoj Pandey)

I repsect your feelings , but this is not a good thread to discuss about your feelings... pls try new topic for that...
I

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'Some goals are so worthy, it's glorious even to fail.' (Param Vir Chakra awardee Lt. Manoj Pandey)

I dont think shrimp farming has a chance here in canada because of the cold temperatures.. the costs will be too prohibitive because of the need for setting up green house.

Best to setup base in asia and then export to canada, it is cheaper that way hence u dont hear of any shrimp farming here..

Thank you dude...Yes, that is right in most of the case : but why not think out side of box

here is couple of links where they have already started farms:

Freshwater Shrimp Farming in Alberta
Langley-based closed-system shrimp farm gets green light - In BC


The Opportunity:

Due to its perishable nature, wholesale dealers prefer to import frozen shrimp, therefore most of the consumed shrimp is purchased frozen. Often what we think is “fresh” shrimp is not fresh at all. Before reaching the local supermarket, "fresh" shrimp can spend days, or even weeks, en route from its original production or harvest site. This type of shrimp is shipped frozen from its harvesting location. When it reaches the supermarket, it is either sold as-is or thawed, put on ice, and offered for sale. Truly fresh shrimp or prawns are a scarce commodity and may fetch higher premiums at local and regional markets, and provide a means to differentiate from the competition.

This point is confirmed by the University of Florida study (Market Analysis, Kathy J. Davis, Ferdinand F. Wirth), which came up with the conclusion that, in contrast to dealers, consumers prefer fresh (never frozen) shrimp, and are willing to pay a price premium for shrimp that have never been frozen. This is another factor favoring the consumer market over dealers, since most shrimp farmers would prefer to market their shrimp in the fresh state. The same study also found that the seafood restaurant market is a better candidate than the dealer market for direct sales of whole, farm-raised shrimp. Sixty-eight percent of seafood restaurants indicated a willingness to purchase a broad range of farm-raised shrimp sizes directly from a shrimp farmer.
The financial analysis revealed that due to declining wholesale market prices, it is evident this type of venture is not meant to serve the wholesale industry. It may still be profitable by focusing on a niche market that is looking for high quality, freshness and the ability to trace and know the producer, with a focus on regional flavor and locally grown ingredients.

Producers may take advantage of existing direct marketing channels, such as Farmers’ Markets and direct marketing from the farm to market their fresh shrimp products. A strategy of supplying consistent high quality, fresh and safe shrimp products could also be targeted toward high-end restaurant as emphasis on fresh, locally grown and seasonal ingredients on restaurant menus are taking off with leading chefs across the country and province. It should be noted that tourism is a major consideration. Hotels and restaurants are interested in offering unique and local products. Chefs look for consistent supply, dependable delivery, suitable quantities, storage requirements, consistent pricing, information about the producer or processor, and the characteristics of the product. Depending on the location, the farm itself could be used as part of an ag tourism experience to generate other sources of revenues.

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'Some goals are so worthy, it's glorious even to fail.' (Param Vir Chakra awardee Lt. Manoj Pandey)

I cant make out the difference between fresh and frozen shrimp and i eat a lot of sea food..

Personally i dont think it will work.. but if u are so hell bent on this business , good luck to u.

I suggest u go and visit some tomato farms that use green houses to understand the cost structure.. because once u have green house then rest is got to be easy..

One thing to remember green house means ur cost structure is linked to cost of fuel which is on the upswing past few years. Fuel could essentially price u out in a few years. Shrimp farming destroys the land for good and u cant even use it for farming anything else for years, so basically if u want to use ur green house for something else after a few years of lack of success ur choice is limited.

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Originally posted by Blue_Peafowl

Thank you dude...Yes, that is right in most of the case : but why not think out side of box

here is couple of links where they have already started farms:

Freshwater Shrimp Farming in Alberta
Langley-based closed-system shrimp farm gets green light - In BC


The Opportunity:

Due to its perishable nature, wholesale dealers prefer to import frozen shrimp, therefore most of the consumed shrimp is purchased frozen. Often what we think is “fresh” shrimp is not fresh at all. Before reaching the local supermarket, "fresh" shrimp can spend days, or even weeks, en route from its original production or harvest site. This type of shrimp is shipped frozen from its harvesting location. When it reaches the supermarket, it is either sold as-is or thawed, put on ice, and offered for sale. Truly fresh shrimp or prawns are a scarce commodity and may fetch higher premiums at local and regional markets, and provide a means to differentiate from the competition.

This point is confirmed by the University of Florida study (Market Analysis, Kathy J. Davis, Ferdinand F. Wirth), which came up with the conclusion that, in contrast to dealers, consumers prefer fresh (never frozen) shrimp, and are willing to pay a price premium for shrimp that have never been frozen. This is another factor favoring the consumer market over dealers, since most shrimp farmers would prefer to market their shrimp in the fresh state. The same study also found that the seafood restaurant market is a better candidate than the dealer market for direct sales of whole, farm-raised shrimp. Sixty-eight percent of seafood restaurants indicated a willingness to purchase a broad range of farm-raised shrimp sizes directly from a shrimp farmer.
The financial analysis revealed that due to declining wholesale market prices, it is evident this type of venture is not meant to serve the wholesale industry. It may still be profitable by focusing on a niche market that is looking for high quality, freshness and the ability to trace and know the producer, with a focus on regional flavor and locally grown ingredients.

Producers may take advantage of existing direct marketing channels, such as Farmers’ Markets and direct marketing from the farm to market their fresh shrimp products. A strategy of supplying consistent high quality, fresh and safe shrimp products could also be targeted toward high-end restaurant as emphasis on fresh, locally grown and seasonal ingredients on restaurant menus are taking off with leading chefs across the country and province. It should be noted that tourism is a major consideration. Hotels and restaurants are interested in offering unique and local products. Chefs look for consistent supply, dependable delivery, suitable quantities, storage requirements, consistent pricing, information about the producer or processor, and the characteristics of the product. Depending on the location, the farm itself could be used as part of an ag tourism experience to generate other sources of revenues.

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