Backyard Shrimping: An Implementation of Low Carbon Footprint, High-Yield, Tank-based Freshwater Shrimp Cultivation Using Easily Obtainable, Recyclable Materials and Hardware

Project Overview

Project Type: Farmer/Rancher
Funds awarded in 2018: $5,771.00
Projected End Date: 12/31/2018
Grant Recipient: HCGI Aquaculture
Region: North Central
State: Missouri
Project Coordinator:
Brent Hood
Hood Consulting LLC

Information Products


  • Animals: Freshwater Shrimp


  • Animal Production: aquaculture
  • Education and Training: on-farm/ranch research
  • Energy: renewable energy, solar energy
  • Farm Business Management: farm-to-restaurant
  • Production Systems: aquaponics, organic agriculture
  • Sustainable Communities: sustainability measures, urban agriculture

    Proposal summary:

    Freshwater shrimp production has been encouraged by UNESCO to reduce pressure on salt-water fisheries. The current model for freshwater shrimp farming involves labor-intensive practices that require large land areas. Our project is the continuation of a two-year effort to develop a successful model for tank-based shrimp production that can be used in both rural and urban settings. The land and water use for our model is minimal compared to traditional methods, as our model uses solar power, occupies less than 150 square feet, and uses less than 400 cubic feet of water. The reduced power and labor requirements allow increased profitability. We have trouble- shooted the changes from traditional methods to tank-based cultivation and are asking for a grant to implement a model urban shrimp farm with documentation that will be distributed for other urban and rural farmers use. Access to the all-natural protein produced in our model will improve the quality of life /health of the farmers that use it.

    Project objectives from proposal:

    1. Establish dedicated domain for backyard shrimping website and
    2. Verify sourcing and cost for model containment
    3. Monitor and determine accurate costs for power, water,
    4. Verify actual stock survival and end weigh per shrimp at the end of the growing
    5. Host harvest open house for all-natural food community through both and websites and posted fliers in local all-natural/organic grocery
    Any opinions, findings, conclusions, or recommendations expressed in this publication are those of the author(s) and do not necessarily reflect the view of the U.S. Department of Agriculture or SARE.