Chang Bo-ren's Chemical Free White Shrimps／許下一頁養殖業風華 張博仁的無毒白蝦
Chang Bo-ren's Chemical Free White Shrimps
◎English translation: Peng Hsin-yi ◎Photos by Lin Yu-en
Due to its long coastline, many of Kaohsiung's districts have developed a variety of aqua-culture businesses. In Mituo District, many of the employees are an aging demographic. Currently the district worker's median age is sixty. However, there is one younger gentleman named Chang Bo-ren, who has recently returned to work in his family's shrimp farming business.
Mr. Chang previously worked in an office and never imagined he would follow in his father's footsteps. He made his decision to return home in 2010 when he witnessed the destruction of Typhoon Fanapi. During the storm, he felt helpless as he watched his father pace up and down as water levels outside began to rise and spilling over the barriers. The typhoon destroyed his family's livelihood when it washed their shrimp ponds away. Mr. Chang felt that it was then that he got the calling to help his father rebuild his business and decided that he would carry on their family business. Mr. Chang's family has been shrimp farming for generations. He was aware of the risks involved, such as severe weather, but didn't previously realize what back-breaking work it is. Even during typhoons, farmers must go out to inspect their ponds.
"We need more young people to join our ranks, which can only be done if the business reasonably profitable and that there is future in it," Mr. Chang commented. He has already upgraded his family's business by creating a website and making the farm chemical free, while still maintaining the market price. He also takes orders directly from the customers and now ships directly to the customers instead of going through traditional wholesalers. Mr. Chang is now working towards obtaining the certificate, which he believes will attract a more health-conscious consumer.
Shrimp Farming Methods
White shrimp has an established market price and although it has a high mortality, it is considered to be a very good aqua-cultural product. Although each crop starts out as 800,000 lavas, only 2 to 10% grow to full size. Usually shrimp farmers keep milkfish or mullet in order to bring higher yields. White shrimp mature in three months and weigh from 10 to 12 grams. They become premium grade shrimps at five to six months and weigh as much as 30 grams per head.
Mr. Chang has adopted chemical free farming techniques. His chemical-free white shrimps have received Kaohsiung City Marine Bureau's Certification of Origin and will soon receive the Executive Yuan's Committee of Agriculture, Traceable Agricultural Product (TAP). This certificate guarantees the product was raised under strict, monitored conditions and ensures product safety.
Mr. Chang has a background in bioengineering and is currently utilizing his knowledge. He engineers his own photosynthetic bacterium which he uses in water quality control. This has resulted in a healthier, larger shrimp. His shrimps are now free of all chemicals throughout the maturation process. Shrimps are sampled periodically and strict records are maintained. Some drugs are still necessary in the process; however, shrimps are not harvested until they can no longer be traced. Mr. Chang can guarantee his customers the freshest shrimp and only remove the shrimps from the ponds when he has orders to fill. Live shrimps are immediately dumped into a freezer for approximately three to four hours, so they maintain a springy texture and delicious taste. Mr. Chang puts as much care into the upkeep of the grounds as he does in water quality. He uses a mower instead of herbicide to get rid of weeds and in prevent contaminates.
Mr. Chang believes that although shrimp farming is hard work, it is well worth it. He feels his products are playing an important part in reviving Mituo District's reputation as one of the best aqua-cultural regions in Taiwan. He is glad customers can enjoy a high quality shrimp, at a reasonable price. Customers can now order directly from his website or call him on his cellphone at 0987321230. Above all, he hopes to see more young people start aqua-culture businesses.
許下一頁養殖業風華
張博仁的無毒白蝦
◎文／侯雅婷 ◎攝影／林育恩
彌陀區為高雄沿海養殖重鎮之一，養殖戶平均年齡約為60多歲，2年前，張博仁返鄉接下家族養殖事業，讓人好奇是什麼原因促使這位年輕人放棄，被認為環境相對優渥的辦公室工作？關鍵正是2010年南台灣災情最慘重的919水災。
張博仁形容919那晚，水漫過了養殖池，望著外頭打拼多年的身家財產全泡在水裡，只見父親在房子裡坐立難安，講起這一段他有滿滿的感慨。家中自祖父輩時代就開始養殖業，他說，這行遇上了颱風等不可知的天氣，還是得在裝置有重電的養殖池裡巡邏，承擔的風險不可謂不大；他意識到，養殖產業需要有新血承接。
「養殖產業欲吸引年輕人返鄉，須創造出合理利潤，讓人看得到未來！」張博仁如此說。為了讓優質的水產品以合理價格販售出去，避免被盤商剝削，養殖業者應設法建立銷售通路。留在漁塭的張博仁架設網站平台販售無毒白蝦，從生產端直接接觸客戶，另外，他也打定主意取得白蝦認證，售價並不比一般市場販售的白蝦高，期以消費者能接受的合理價格打開市場。
養殖白蝦專業領路
白蝦養殖存活率低，價格趨於穩定，以放養80萬尾蝦苗而言，存活率僅有2%到10%，因此會混養其他魚類，比如虱目魚或烏魚。白蝦生長3個月後，重達10至12克，即可捕撈，特級白蝦約重30克，生長時間長達5至6個月。
養殖一池白蝦，裏裏外外都是學問。張博仁養殖的無毒白蝦，已取得高雄市政府海洋局的水產養殖產地認證標章，2013年也可望取得農委會的生產履歷，取得認證代表養殖戶的生產過程皆受到監控，讓消費者食的安心。
張博仁具生物工程背景，自製光合菌，即以生物製菌，改善養殖池內的水質，白蝦體質自然變得更好。但究竟什麼是無毒的蝦？指的是養殖過程受到監控，養殖戶會不定期抽檢送驗並記錄工作報表，養殖的白蝦不吃任何化學物質，嚴格把關水產品用藥安全和停留期。考量運送至消費者手上能夠保持白蝦最佳鮮度，使白蝦保有彈性和紮實度，他在接到訂單後才會打撈白蝦，一打撈上岸，立即在活體狀態放進零下20度的冰箱至少3～4小時，要把白蝦凍透，即便白蝦稍有短時間退冰也不影響其保鮮品質。不單只有養殖池內的環境得悉心照料，養殖池周圍的雜草也只能使用割草機整平而不能使用化學除草劑，避免養殖池有被污染的可能。
張博仁說他最開心彌陀區的養殖實力被看見，讓消費者以合理的價格享有優質的水產品，並吸引年輕人投入這個產業。