Spice is a food additive used for flavoring, just like wasabi/horseradish/mustard,curry paste/curry powder in Artisan Foods. Curry Sauce,Curry Ketchup Powder,Vegetable Vegetarian Curry,Curry Spices Paste WEIFANG ARTISAN FOODS CO.,LTD. , http://www.artisanfoods-wf.com
Strictly control the amount of feed, according to the weather, water quality, reasonable feeding, general control within 1 hour after feeding is appropriate.
Microbial preparations and sediment modifiers are applied every 15 to 20 days in the later culture period. Microbial preparations with better effects include fish and shrimp auxin (CBS), live water treasure (Bacillus), imidazole, and nitrification (pure nitrifying bacteria), which can effectively regulate water quality and improve the quality of the bottom. At the same time, every day 20-30 days, a superior or (1+1) bottom reforming, particulate oxygen, etc. modifier is applied to improve the middle and lower layer water quality and improve the bottom quality. Minimize the use of adsorptive substances such as zeolite powder, charcoal, etc. because they absorb a large amount of ammonia and other harmful substances in the water and deposit the bottom of the pool, resulting in a rapid increase of ammonia and other harmful substances in the sediment. The bottom odor then occurs and can easily cause death in shrimp. It is recommended to use multiple microbial preparations such as CBS, EM, etc., to eliminate and eliminate hidden troubles such as baits, excrements, dead animals and plants, etc. in a timely manner, and to improve sediment quality and water quality, and to control pathogenic microorganisms. Spread spread.
The long-term addition of "potent tolerant" and "producing enzyme probiotics" and other potent anti-stress substances or beneficial microbial preparations can increase the anti-stress ability and immunity of shrimp and promote the absorption and conversion of feed nutrients, thereby reducing the The bait coefficient, from the source, addresses the pollution of shrimp excrement to sediment and water quality, saves culture costs, and reduces morbidity.
In high temperature weather, oxygen aerators should be used to increase oxygen, and the start-up time of aerators should be appropriately extended to improve the environment at the bottom of shrimp ponds by aeration and aeration of aerators.
A spice is a dried seed, fruit, root, bark, or vegetable substance primarily used for flavoring, coloring or preserving food. Sometimes a spice is used to mask other flavors, and some spices have antimicrobial properties.
Weifang Artisan Foods specialized in fresh and Frozen Ginger, garlic, wasabi and spice for 16 years, and we corporate with many customers such as Metro(Japan), 7-eleven, SMZ products,etc. With BRC/ GAP/ TNC/ HACCP/ ISO9001/ JAS certificates, the market share of our products is No.1 in Japan, especially in the field of ginger, garlic,solo garlic and peeled garlic. We have been focusing on Japanese market before 2014, but now we decide to develop international market. In fact, we have already cooperated with many European and American customers since 2014.
Artisan Foods aims to provide safe, delicious, high-quality food at affordable price. In order to make sure that the quality of all products can be confirmed or tested immediately from the planting to processing and logistic, traceability system have been introduced by Artisan Foods.
After 60 days of breeding of white shrimps in South America, the quality of the water should be adjusted and the shrimp pond bottoms should be improved in time. Improved sediment is the basis for improving water quality. Pathogens often grow and multiply through organic contaminants at the bottom of the pond and spread through water bodies. The measures for improving the bottom quality are as follows: