Learn From The Dickie Odom Shrimp Farm

In components of Greene County in western Alabama, two saltwater aquifers make manufacturing of shrimp removed from the ocean attainable. In 1999, Dickie Odom, helped by an Auburn University research undertaking, started a shrimp farm there. Now Odom, one in all three inland shrimp farms in Alabama, has more clients than shrimp.

What You Can Learn About The Shrimp Farm

Each spring, Odom drives to Islamorada, Florida, to buy three million postlarvae (Penaeus vannamei), or PLs, to stock his ponds. It’s a 20-hour drive, with stops every 4 hours to feed the PLs, which are held in water chilled to 65 degrees to make them lethargic in order that they don’t find yourself consuming each other. On arrival in Alabama, they are positioned into two enormous greenhouse tanks until they are ready to be stocked in ponds.

What You Can Learn About The Shrimp Farm

When the shrimp first arrive, the water in the tanks needs to be as close as potential to 35 components per thousand (ppt) salinity. The biggest concern is temperature. If the shrimp undergo a temperature change of multiple degree Celsius, they will go into shock, so Odom pours 3,000 to 4,000 pounds of ice into his tanks to chill the water. The following day, he starts introducing his pond water to the tanks. By May, he has acclimated his shrimp to salinity as little as 3.5 ppt.

After 150 days within the ponds, the shrimp are ready to be harvested, and that’s when the lots come. Odom’s shrimp are a real hit, not solely in West Alabama, but additionally throughout the state and even in Mississippi.

The final weekend in September is harvest time, and folks come from all over to look at Odom haul shrimp out of his seven ponds. He usually harvests 1,500 pounds of shrimp from a one-acre pond. That’s 10 shrimp to a pound, bought head-on. A superb harvest is 50,000 pounds, but Odom says he must double that to satisfy demand.

Even with no advertising, a whole bunch of individuals come for the harvest; so many that Odom doesn’t have enough shrimp to promote. He doesn’t like that. “My concern is that [prospects] drive 50 miles, a a hundred miles, and i don’t have shrimp.”

Odom doesn’t promote to eating places or grocery shops, and he nonetheless struggles to harvest sufficient shrimp to meet demand. “We promote our [shrimp] direct to the client,” Odom says. “We built this enterprise selling direct to the general public and that’s how it’s gonna be.”

At 4$ of a pound, shopping for shrimp from Odom is significantly cheaper (and prospects say higher) than shrimp you should purchase at the seashore or out of your local grocery retailer. His faithful clients will wait all day to fill their cooler with shrimp.

What makes all of it so unimaginable is that Odom does this all on his personal. He has some help in the course of the harvest season, however for the rest of the 12 months it’s a one-man job. “Everything I do right here, I do it myself. Big isn’t always higher.”