Pond 12

The team harvested pond 12 at the Port Isabel facility on February 15, 2012.

Below is a picture of my son, Stephen who is learning the business by immersing himself in it, literally. 

    

    

Below are another couple of pictures, one of Jim Salmon's hands with two 60 gram plus size shrimp from pond 12.

One showing you just a sampling of the ponds harvest's uniformity in size.                  

                    And finally a beautiful 62 gram shrimp.

We harvested over 700 pounds of head on jumbo shrimp from pond 12 and while these harvests from the Research and Development (1/4 scale production module) facility are no indication of the poundage, densities, and survival rates that we will obtain in the commercial structure, they do demonstrate the jumbo size, uniformity of the overall bio-mass, and the unblemished condition of our shrimp.

And as I wrote in a memo to many of our investors, if you will excuse the French, "These shrimp are frigging beautiful".

In an interesting tidbit the distributor who bought our shrimp told our team that due to the enormous size of the shrimp and the taste profile and overall appearance, every pound of this harvest was being IQF (individually quick frozen) and shipped head on directly to the famous TV Chef, Wolfgang Puck. 

Over the next few months as we harvest about a pond a month from this facility, we will put a few thousand pounds of these jumbo shrimp into the US marketplace.

While this will not be more than a miniscule amount of actual pounds in the overall USA production numbers, these initial sales will begin to develop a reputation for GBT's production as a superior product in that marketplace.

On Friday (yesterday) we also closed on the Copano Bay property. 

We now have a home. 

We will start construction hopefully in March and we anticipate having our first full size commercial production module up and stocked by the end of the year. Been a long haul but we are almost there.

Thomas Edison supposedly once said that , "Genius is 1% inspiration and 99% perspiration". 

Edison was spot on. In 2014 as we move toward our first phase of expanding our shrimp production with a targeted annual production of over two million pounds, I can tell you that it was persistence, sweat, and "simple bullheadedness" that has seen us overcome the past 4 years and see this dream to fruition.