Using garlic enzyme as an antibiotic for shrimps, farmer Nguyễn Thị Thủy living in Hợp Phố hamlet (Nam Phú commune, Tiền Hải district) has paved a new way for successful and sustainable aquaculture.
Garlic enzyme is made when bacterial enzyme is soaked with garlic powder. The bacterial enzyme is one kind of probiotic comprising eighty beneficial microbes of lactic, photosynthetic bacteria and yeast. The Alixin in garlic is an antibiotic which can fight viral pathogen, glocozo and enlin, and act as an anti-bacterial agent and antiseptic substance. Additionally, garlic comprise some kinds of vitamin and mineral which help shrimps increase vital resistance and prevent some digestive diseases. According to Thủy, bacterial enzyme is mixed with wine and sugar-cane juice for anaerobic composting in two days. The mixture, then, is blended with grinded garlic and continues to be soaked for one week to create the enzyme for shrimps.
This method brings much high productivity, quality and economic efficiency. In 2017 alone, Thủy had 400 tons shrimp harvested from 3.5 hectare ponds and earned 500 million dong of turnover and 200 million dong of profit. In 2018, she increased three crops and got total 10 tons shrimps.
Trần Văn Lữ, an officer of Nam Phú commune confirms that garlic enzyme does help settle environmental issues and diseases. This has paved a new way for farmers to earn more money from shrimp farming as it is practical and easily public.