provides the university with data related to water parameters, marketing and sales. The partnership allows KSU to aide Faul Jr.'s shrimp production by maintaining the system and testing its water samples. KSU, a land-grant institution, partners with small farmers in the state to help them "get up and going," said Andrew Ray, an associate professor of aquaculture at the university. purchased the shrimp equipment that now sits on the farm. You may like: Black vultures are roosting in Kentucky and eating animals aliveĪfter receiving a grant through the university, Faul Jr. The younger Faul toured KSU's facilities and developed a partnership with the university to begin his shrimp venture. KSU had begun raising saltwater shrimp in an effort to provide former tobacco farmers who went out of business with a different and unique option to produce a high-value product, Faul Jr. The younger Faul was searching for aquaculture opportunities in Kentucky when he came across Kentucky State University's aquaculture department. View Gallery: Kentucky farming: Faul family offers fresh saltwater shrimp "But then the whole shrimp thing came up," Faul Jr. knew it would be a good opportunity to try something new, thinking he'd have to leave aquaculture behind. In 2015, Faul Jr.'s parents bought the near 100-acre property that is now the farm and asked if he'd like to move back to Kentucky to manage it. That interest soon grew to include aquaculture - the raising of aquatic animals for food - and he decided to pursue his master's degree in it at the University of Miami in Florida, a state with far more aquaculture opportunities. Always interested in animals and filled with a desire to work outside, he studied environmental biology at the University of Louisville. So how did a farm in a landlocked state become a go-to for local restaurateurs and consumers for saltwater shrimp? And even though it's a new part of their small 100-acre farm, they have already seen tons of success, with regular customers at both the La Grange and Bardstown Road farmers' markets and two Louisville restaurants, Harvest and Buck's Restaurant, that consistently buy and serve their product. and Andre Faul Jr., practices non-conventional farming, with shrimp being just one of its newest ventures. The farm, co-managed by father-son pair Andre Faul Sr. Kentucky is a landlocked state far from any saltwater, yet the Faul farm is one of three that raise shrimp in the state - the others in Lexington and a small operation in Lawrenceburg. But beyond its barn and the idyllic country farmhouse is a building with two above-ground swimming pools, each holding about 5,000 saltwater shrimp. There are a few steps to cleaning the machine - these steps can be viewed starting on page 14 of the manual, which is found under the Literature tab on the product page.įor further product assistance, our customer service department can be reached at 1-86.Watch Video: Kentucky farming: Faul family of South Africa has fresh Pacific shrimpĪt first glance, the Faul Family Riverside Farm in Sulphur, Kentucky, resembles any other, with long stretches of grass where cows, chicken and pigs graze. An experienced operation, 6,000 shrimp per hour. An inexperienced operator can cut 4,000 shrimp per hour. It is self-adjusting for different sizes of shrimp, and can do butterfly, western, and round cuts. The tail can be removed or left on for presentation. The shell is then easily removed by pinching or pulling it off from the underside. ANSWER Hello, this machine cuts the shrimp down the back to any depth while destroying most of the sand vein. ( Anticipate 50 percent sales " tails only" which will take about 22 ( 15 count with heads on) to produce a pound. Do we have to remove the head or is it done with your machine. How do we keep it clean to prevent any contaminants?Ĭ. Interested in your machine.have two questionsĪ. QUESTION I am working on a commercial shrimp operation, shipping 20 & 15 count shrimp, about 20,000 lbs per week.
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