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Chuẩn hóa by Mind Map: Chuẩn hóa

1. Stock maintainance

1.1. culture condition/Input

1.1.1. Light

1.1.2. Temperature

1.1.3. pH

1.2. Output

1.2.1. Quanlity: not important

1.2.2. Quality

1.2.2.1. Contaimination

1.3. Shipping/Recovering

2. Starter culture

2.1. culture condition/Input

2.1.1. Light

2.1.2. Temperature

2.1.3. pH

2.2. Output

2.2.1. Quanlity

2.2.2. Quality

3. intermediate culture

3.1. culture condition/Input

3.1.1. Light

3.1.2. Temperature

3.1.3. pH

3.2. Output

3.2.1. Quanlity

3.2.2. Quality

4. consitency

4.1. 9 companies

5. Mass production

5.1. culture condition/Input

5.1.1. Light

5.1.2. Temperature

5.1.3. pH

5.2. Output

5.2.1. Quanlity

5.2.1.1. Density

5.2.1.2. Productivity

5.2.1.3. Cost

5.2.2. Quality

5.3. Biosecurity

5.3.1. Risks of containmination

6. Harvest

6.1. Larval requirement

6.2. moving/shipping

7. Evaluation/Acessment producer

7.1. SOP

7.2. Personel

7.3. Equipment

7.4. Report

8. Requirements

8.1. Shrimp

8.2. Copepod

8.3. Rotifer

8.4. Quanlity

8.5. Quality

9. Production cost

9.1. Labor

10. Biosecurity

11. Colaboration

12. Design