What can Indonesia learn from Ecuador’s shrimp farming success?

At Jala’s Shrimp Outlook 2025 event in Yogyakarta, Indonesia, last month Yahira Piedrahita, executive director of Ecuador’s National Aquaculture Chamber (CNA), shared the country's shrimp farming success story with over 300 participants. 

Some of the insights she presented may be difficult for Indonesian stakeholders to comprehend, considering that Ecuador has managed to dominate shrimp production despite having far fewer natural resources, particularly in terms of available land. For instance, Ecuador’s coastline stretches just 2,237 km, while Indonesia’s spans 108,000 km – yet Ecuador’s shrimp production is four times higher.

With its latest production reaching around 1.3 million tonnes annually, Ecuador has become the world's largest shrimp producer. The shrimp produced comes from just five provinces: Guayas (60 percent), El Oro (20 percent), Manabí (9 percent), Esmeraldas (9 percent), and Santa Elena (2 percent). However, as Piedrahita notes, this achievement didn't happen overnight – it resulted from over two decades of commitment and hard work from all stakeholders. Since 2000, Ecuador’s shrimp industry has grown exponentially, reflected in its exports, which surged from 38,905 tonnes in 2000 to 1.2 million tonnes in 2024 – an astonishing 2,977 percent increase – making it the country’s second-largest foreign exchange source after oil.

The power of local genetics 

One of the key factors behind the success of Ecuador’s shrimp industry is its use of local genetics. Before 2000, the country faced recurring disease outbreaks, starting with seagull syndrome in 1989, due to the use of wild-caught seed, followed by Taura syndrome in 1994 and white spot syndrome virus in 1999, which were caused by imported nauplii. In response, Ecuador shifted to developing its own local shrimp genetics, with a focus on developing broodstock that had been naturally exposed to various pathogens rather than adopting the specific pathogen-free (SPF) approach.

They started this development by selecting the strongest shrimp from their own farms – those that had already adapted and thrived in local conditions. To maintain quality, they apply pathogen exclusion and low-pathogen load criteria when selecting prospective broodstocks, ensuring only the healthiest shrimp are used. Additionally, they have also adopted non-ablation practices to reduce stress in broodstock, further enhancing the overall health and resilience of their shrimp.

“That's the main difference between Ecuador and the rest of the world. I'm not saying that it's best or worst, only that is the Ecuadorian way,” said Piedrahita.

According to her, over the past 25 years, each new generation of shrimp has been selectively bred for greater resistance and tolerance to pathogens. Currently within Ecuador around eight to nine companies operate genetic improvement programmes, while around 20 manage broodstock facilities, supplying all the seed needed for the industry. These programmes use advanced genetic markers and biotechnology, relying entirely on shrimp sourced from local ponds.

Sustainable practices

With a total farming area of 232,071 hectares, Ecuador produces an average of 5 tonnes of shrimp per hectare annually, with stocking densities ranging from 15 to 25 shrimp per square metre. Shrimp farms in Ecuador are typically large, with most ponds spanning 10 to 20 hectares. The sheer size of these ponds shapes their farming approach. Strict biosecurity measures are rarely implemented, because they are impractical in such vast areas. Instead, farmers rely on probiotics to boost beneficial bacteria and suppress harmful ones, justifying this approach as a natural alternative to biosecurity.

“So, for us, implementing biosecurity in ponds of that size is almost impossible. We cannot disinfect or filter all the water, nor can we apply chlorine or other products. Instead, we have to adopt a more natural approach to the culture system, with lower stocking densities and a slightly different management style compared to intensive systems. Of course, we still use some technologies, and our traceability system is highly accurate,” she added.

Additionally, Piedrahita explained that each farm has its own production standards, which include pond preparation, stocking, growing and harvesting. She emphasised that maintaining water quality is essential. Farmers need to properly prepare their ponds by removing sludge, allowing the soil to dry, and ensuring stable water conditions. 

Another key aspect of shrimp production in Ecuador is the use of functional feeds. According to her, feed companies in Ecuador strive to provide feed tailored to the unique characteristics of local farming conditions. 

“Different companies supply functional feeds and specialised nutrition formulas because our production areas vary in salinity, stocking density and disease risks. We need to adjust the base formula to suit these specific conditions,” she explained.

Although the system is generally less intensive, new technologies have been introduced to enhance productivity, including automatic feeding, mechanical aeration, artificial intelligence and advanced monitoring techniques. It is estimated that around 35 percent of the farming area is either fully or partially automated.

Domination by integration

The shrimp industry in Ecuador is largely dominated by vertically integrated companies. Many own hatcheries, farms and processing plants, while others focus on specific segments. The entire production chain operates domestically, except for multinational feed companies that supply inputs. This business model has led to a more consolidated industry, where fewer key players make decisions, allowing for faster and more strategic choices. In contrast, Indonesia’s shrimp industry is largely driven by individual entrepreneurs or family businesses.

“That’s why Ecuador can quickly adjust its offerings and respond to market changes when there is a significant shift in demand or a major issue like Covid-19. During the pandemic, Ecuador shifted to value-added products instead of selling head-on shrimp long-term to China, allowing it to gain more market share in the US by offering products faster than other countries. This comparative advantage also comes from Ecuador’s geographical position, enabling it to be quicker and more efficient in the supply chain to the United States,” Piedrahita explained.

Collaboration drives shared goals

The other key factor behind Ecuador’s shrimp industry success, according to Piedrahita, is its shared vision for the future. Every sector collaborates toward a common goal, particularly in promoting sustainable farming practices. As she explained, in around 2012-2013, farmers started taking greater pride in their work. And to encourage more responsible farming, they launched an initiative called “The Best Shrimp in the World,” initially targeting the local market.

“As a result, we raised our quality standards, adopted best practices, and collaborated with the European Union to meet its strict regulations. This meant that Ecuadorian shrimp had to be of the highest quality. Farmers adapted to these high standards, and we also began reducing antibiotic use in response to rejections from other countries. Looking at Ecuador’s track record in quality control, we have some of the best standards in the world. Then, we worked together to promote shrimp consumption both locally and globally, positioning Ecuadorian shrimp as the highest quality product and using quality as our flagship marketing message.”

Support for the industry comes not only from key players of the industry but also from the government. However, instead of subsidies – since the government does not provide them – support comes through regulations, monitoring, market access and certification. Meanwhile, the industry is responsible for finding its own solutions and collaborating with the government to propose regulatory changes or initiatives that help address challenges.

In addition, the industry association plays a crucial role in driving the industry's goals. CNA is the only national shrimp organisation in Ecuador, bringing together members from every part of the shrimp production chain – feed companies, hatcheries, farms, processing plants, exporters and even international companies operating in Ecuador.

“There are also regional shrimp associations, with each regional president serving on CNA’s board. When issues arise, we address them collectively and make industry-wide decisions before engaging with the government. This structure allows policymakers to work with a single entity rather than managing multiple voices with differing requests,” Piedrahita added.

Conclusions

Piedrahita emphasised that Ecuador’s approach is unique, and what works for them may not be practical for other shrimp-producing countries. Likewise, best practices from other regions may not necessarily suit Ecuador. For instance, adopting an intensive, high-density farming system would be difficult due to the high costs of modifying Ecuador’s large pond landscapes. Additionally, increased intensification could double production, potentially leading to oversupply and new challenges for the industry.

From Indonesia’s perspective, where shrimp farming ranges from traditional and traditional-plus, to semi-intensive and intensive systems, Ecuador’s production model is more applicable to traditional and traditional-plus farms with lower productivity (around 0.5–2 tonnes per hectare per year). This is particularly relevant given Indonesia’s vast traditional farming area, which spans 250,000 to 300,000 hectares. However, adopting Ecuador’s approach could not be done in isolation; it requires a well-developed support ecosystem, including high-quality broodstock and seed, functional feed additives, sustainable practices, an efficient supply chain and strong government support.

In addition, non-technical aspects – such as Ecuador’s ability to unite the entire shrimp value chain – offer valuable lessons for other shrimp-producing countries, including Indonesia, to adopt.