water covers 71% of the Earth's surface, mostly in oceans and other
large water bodies, with 1.6% of water below ground in aquifers and
0.001% in the air as va****, clouds (formed of solid and liquid water
particles suspended in air), and precipitation.[1] Saltwater oceans
hold 97% of surface water, glaciers and polar ice caps 2.4%, and other
land surface water such as rivers, lakes and ponds 0.6%
http://en.wikipedia.org/wiki/Water
If such a small amount of fresh water is available less than 1 % , we
need to make far better use of the oceans , 97%
We farm land to provide food , and see no harm using natural
fertilizers to increase yields , why not use natural fertilization ,
using ' Iron " to increase fertility of the seas
http://en.wikipedia.org/wiki/Iron_fertilization
Iron fertilization is the intentional introduction of iron to the
upper ocean to increase the marine food chain and to sequester carbon
dioxide from the atmosphere [1]. It involves encouraging the growth of
marine phytoplankton blooms by physically distributing microscopic
iron particles in otherwise nutrient-rich, but iron-deficient blue
ocean waters.
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Shrimp have been farmed for centuries in Asia, using traditional low-
density methods. Indonesian brackish water ponds called tambaks can be
traced back as far as the 15th century. Shrimp were farmed on a small
scale in ponds, in monocultures or together with other species such as
milkfish, or in rotation with rice, using the rice paddies for shrimp
cultures during the dry season, when no rice could be grown.[1] Such
traditional cultures often were small operations in coastal areas or
on river banks. Mangrove areas were favoured because of their
naturally abundant supply of shrimp.[2] Wild juvenile shrimp were
trapped in ponds and reared on naturally occurring organisms in the
water until they had the desired size and then were harvested.
http://en.wikipedia.org/wiki/Shrimp_farming#History_and_geography
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Shrimp in aquaria
http://en.wikipedia.org/wiki/Shrimp#Shrimp_in_aquaria
Several types of shrimp are kept in home aquaria. Some are purely
ornamental, while others are useful in controlling algae and removing
debris.[4] Freshwater shrimp commonly available for aquaria include
the Japanese marsh shrimp (Caridina multidentata, also called "Amano
shrimp," as their use in aquaria was pioneered by Taka**** Amano),
cherry shrimp (Neocaridina heteropoda), and ghost or glass shrimp
(Palaemonetes spp.). Popular saltwater shrimp include the cleaner
shrimp Lysmata amboinensis, the fire shrimp (Lysmata debelius) and the
harlequin shrimp (Hymenocera picta).
http://en.wikipedia.org/wiki/Shrimp_farming#Life_cycle_of_shrimp
Life cycle of shrimp
Shrimp mature and breed only in a marine habitat.
The females lay 50,000 to 1 million eggs, which hatch after some 24
hours into tiny nauplii.
These nauplii feed on yolk reserves within their body and then
undergo a metamorphosis into zoeae. This second larval stage feeds in
the wild on algae and after a few days [
metamorphoses again into the third stage to become myses. The myses
already look akin to tiny shrimp and feed on algae and zooplankton.
After another three to four days they metamorphose a final time into
postlarvae: young shrimp having all the characteristics of adults. The
whole process takes about 12 days from hatching. In the wild, the
postlarvae then migrate into estuaries, which are rich in nutrients
and low in salinity. There they grow and eventually migrate back into
open waters when they mature. Adult shrimp are benthic animals living
primarily on the sea bottom.[8]
http://en.wikipedia.org/wiki/Algae
]
Nutrition in algae
http://en.wikipedia.org/wiki/Algae#Nutrition
Seaweeds are an im****tant source of food, especially in Asia; They are
excellent sources of many vitamins including: A, B1, B2, B6, niacin
and C. They are rich in iodine, potassium, iron, magnesium and
calcium.
[24]
Algae is commercially cultivated as a nutritional supplement. One of
the most popular microalgal species is Spirulina (Arthrospira
platensis), which is a Cyanobacteria (known as blue-green algae), and
has been hailed by some as a superfood.[12] Other algal species
cultivated for their nutritional value include; Chlorella (a green
algae), and Dunaliella (Dunaliella salina), which is high in beta-
carotene and is used in vitamin C supplements.
In China at least 70 species of algae are eaten as is the Chinese
"vegetable" known as fat choy (which is actually a cyanobacterium).
Roughly 20 species of algae are used in everyday cooking in Japan.[24]
Certain species are edible; the best known, especially in Ireland is
Palmaria palmata (Linnaeus) O. Kuntze, also known as Rhodymenia
palmata (Linnaeus) Kuntze, common name: dulse).[13] This is a red alga
which is dried and may be bought in the shops in Ireland. It is eaten
raw, fresh or dried, or cooked like spinach. Similarly, Durvillaea
antarctica [14] is eaten in Chile, common name: cochayuyo. [15]
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