The selection of broodstock is a critical step in lobster farming. It can be carried out between September and October of the previous year or from March to April in the same year. The selected lobsters should weigh between 30-50 grams, have fully developed appendages, be healthy, disease-free, active, and maintain a male-to-female ratio of 2-3:1. Distinguishing between males and females is straightforward due to their distinct physical characteristics. Mature males are generally larger than females. Additionally, male lobsters have large, distinctive claws with bright red soft ticks on either side. Female claws are smaller, and these red ticks are typically absent. The position of the gonopore also differs: in males, it is located at the base of the fifth pair of legs, while in females, it is found on the third pair. Another distinguishing feature is the shape of the abdomen—females have a broader, more rounded abdomen, whereas males have a narrower one. Once selected, the broodstock need proper care during cultivation. The broodstock pond should be around 1200 square meters, with loamy soil at the bottom and a water depth of about 1 meter. The pond should be wide enough (over 1.5 meters) and have a reliable water source with proper inlet and outlet systems. A secure fence should be installed to prevent escape. Before stocking, the pond is treated with 50-60 kg of lime per square meter for 7-10 days to disinfect it. Afterward, the water is filtered to prevent wild fish from entering, and the water is fertilized with 500-800 kg of decomposed livestock manure per mu. Providing hiding places like branches, roots, and bamboo tubes helps reduce stress, and aquatic plants are introduced to improve the environment. Broodstock are stocked at a rate of 40-60 kg per mu. Prior to stocking, they are bathed in 3% saltwater for 10 minutes to eliminate potential pathogens. To optimize space and water quality, 50-100 individuals per mu can be mixed. Feeding consists of fresh water grass, bean cake, wheat bran, or compound feed, supplemented with animal-based food such as chopped snail meat or leftover meat from slaughtered animals. Daily feeding amounts vary depending on the month: 2-3% of the lobster's weight in March, increasing to 4-5% in April, and up to 6-8% after May. Feedings occur twice daily, with the evening meal accounting for 70% of the total amount. Water quality management is essential. Fresh water is changed every 10-15 days, replacing about one-third of the water each time. Lime is applied daily at a rate of 10-25 grams per square meter to maintain good water conditions and support gonad development. Breeding occurs between April and May when water temperatures exceed 20°C. Fertilized eggs hatch into larvae that develop inside the female’s abdomen, with an incubation period lasting 40-70 days. Juveniles remain under maternal protection until they are ready to feed independently. Once a significant number of young shrimps are observed, they should be harvested promptly for further cultivation. Wintering is another crucial phase. Lobsters can survive down to 5°C, but survival rates drop significantly when water temperatures fall below 9°C, especially for young shrimp around 3 cm in size. While adult lobsters may survive, many die after 2-3 months. Therefore, maintaining a stable temperature between 16°C and 18°C during winter is vital. Common wintering methods include covering ponds with plastic film, using electric heaters, utilizing hot spring water, recycling factory waste heat, or placing them in glass houses. These techniques ensure the safety and health of the broodstock throughout the colder months.

Food Additive

What is Food additive?

Food additives refer to chemical synthetic substances or natural substances intentionally added to food in order to improve the quality, color, aroma, and taste of food, as well as for the needs of anti-corrosion and processing technology. These additives are usually added in small amounts during the food production process to enhance the sensory properties, stability, safety or convenience of the food.
The functional classification of food additives includes but is not limited to the following:
1. Acidity regulator: used to maintain the acid-base balance of food.
2. Anti-caking agent: prevent food ingredients from clumping or aggregating.
3. Defoamer: Reduce or eliminate foam in the food production process.
4. Antioxidants: prevent food oxidation and deterioration, extend shelf life.
5. Bleach: used to improve the color of food.
6. Leavening agent: make the food expand during cooking or baking.
7. Base agent substances in gum-based candies: ingredients that provide a gelatinous texture.
8. Colorants: give food a specific color.
9. Color protectants: Protect food color from oxidation or other factors.
10. Emulsifier: help oil and water and other insoluble substances mix evenly.
11. Enzyme preparations: used to catalyze specific reactions in food processing.
12. Flavor enhancer: enhances or improves the taste of food.
13. Flour treatment agent: Improve the processing performance of flour.
14. Film agent: Form a protective film on the surface of the food to prevent drying or oxidation.
15. Moisture retention agent: to maintain the moisture content of food, affecting its taste and shelf life.
16. Nutritional fortifier: Increase the nutritional value of food, such as adding vitamins or minerals.
17. Preservatives: prevent food from spoilage and extend shelf life.
18. Stabilizers and coagulants: improve the stability of food or make it solidify.
19. Sweeteners: Provide sweet taste and can be natural or artificial.
20. Thickener: increase the viscosity or thickness of food.
21. Edible flavors: Provide or enhance the aroma of food.
22. Processing AIDS for the food industry: substances that play an auxiliary role in the food processing process.
The definition and regulation of food additives may vary from country to country, but in general, their use must comply with relevant food safety regulations and standards to ensure that the specified amount of use will not cause adverse effects on the health of consumers. The Joint Food Regulatory Committee of the Food and Agriculture Organization of the United Nations (FAO) and the World Health Organization (WHO) has also defined and classified food additives.

Food Additive, Health food ingredient, Nutritional Supplements, Dietary Supplements

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