Module Title: Tilapia Farming and Management
Introduction
Tilapia is one of the most popular and widely cultured freshwater fish species in the world,
known for its rapid growth, high adaptability, and mild flavor. In the Philippines, tilapia is a
staple food and a significant source of livelihood for small-scale and commercial fish farmers. It
is a nutritious fish rich in protein, essential fatty acids, and vitamins, making it a valuable food
source. This module explores the biology, culture techniques, management practices, and
economic importance of tilapia, with practical activities on pond preparation, feeding,
harvesting, and marketing.
Learning Objectives
By the end of this module, students will be able to:
1. Identify the biological characteristics and species of tilapia.
2. Understand the growth requirements and environmental factors influencing tilapia
farming.
3. Demonstrate knowledge of pond preparation, stocking, feeding, and management
practices.
4. Apply post-harvest handling, marketing strategies, and value addition techniques.
5. Analyze the economic potential and challenges in tilapia farming.
Lesson 1: Introduction to Tilapia
Definition and Overview:
o Tilapia is a freshwater fish belonging to the cichlid family, known for its rapid
growth and adaptability to various environmental conditions.
o It is one of the most farmed fish worldwide due to its high market demand and
profitability.
Scientific Classification:
o Kingdom: Animalia
o Phylum: Chordata
o Class: Actinopterygii
o Order: Cichliformes
o Family: Cichlidae
o Genus: Oreochromis, Sarotherodon, Tilapia
Common Species:
o Nile Tilapia (Oreochromis niloticus): Most widely cultured species known for
fast growth.
o Mozambique Tilapia (Oreochromis mossambicus): Tolerant to saline water but
slower growth rate.
o Blue Tilapia (Oreochromis aureus): Known for cold tolerance.
o Red Tilapia (Hybrid): Popular for its attractive color and high market value.
Importance and Uses:
o Consumed as food due to its mild flavor and high nutritional value.
o Used in aquaculture research and as an ornamental fish.
o Economic importance as a source of income for fish farmers.
Lesson 2: Biological Characteristics of Tilapia
Physical Description:
o Body Shape: Laterally compressed, deep-bodied, with spiny dorsal fins.
o Color: Varies by species; Nile tilapia is grayish, Red tilapia is reddish-pink.
o Size and Weight: Can grow up to 30-50 cm and weigh 1-3 kg depending on
species and environmental conditions.
o Mouth and Teeth: Small mouth with specialized teeth for feeding on algae and
plankton.
Reproductive Biology:
o Breeding Behavior: Mouthbrooders; females carry fertilized eggs in their mouths
until they hatch.
o Maturity and Spawning: Reaches sexual maturity at 4-6 months.
o Spawning Frequency: Every 4-6 weeks under optimal conditions.
Feeding Habits and Nutrition:
o Diet: Omnivorous; feeds on plankton, algae, detritus, and supplemental feed.
o Feeding Behavior: Bottom feeder and filter feeder.
Growth and Development:
o Fast-growing species with a high feed conversion ratio.
o Growth rate influenced by water temperature, quality, and feed.
Lesson 3: Growth Requirements and Environmental Adaptation
Water Temperature and Quality:
o Optimal temperature: 25°C - 30°C.
o Tolerates a wide range of water temperatures but growth slows below 20°C.
o Optimal pH: 6.5 - 8.5.
o Dissolved oxygen requirement: Above 3 mg/L.
Water Source and Supply:
o Requires a clean and reliable water source such as rivers, lakes, or deep wells.
o Continuous water exchange enhances growth and water quality.
Pond Design and Construction:
o Types of Culture Systems:
Pond Culture: Earthen or concrete ponds.
Cage Culture: Floating cages in lakes or reservoirs.
Tank Culture: Circular or rectangular tanks for intensive farming.
o Pond Size and Depth:
Optimal pond depth: 1-2 meters.
Pond size depends on the scale of production and available resources.
Stocking Density and Management:
o Recommended stocking density: 3-5 fish per square meter in semi-intensive
systems.
o Higher densities in intensive systems with adequate aeration and feeding.
Lesson 4: Seed Production and Hatchery Management
Broodstock Selection and Management:
o Select healthy, fast-growing, and disease-free breeders.
o Male to female ratio: 1:3 or 1:4 for optimal breeding.
Breeding Techniques:
o Natural spawning in ponds or artificial fertilization in hatcheries.
o Egg collection from female mouths for incubation in hatcheries.
Incubation and Larval Rearing:
o Incubate eggs in hatching jars with continuous water flow.
o Larvae are fed with plankton and finely ground feed.
Fry and Fingerling Production:
o Nursery rearing for 3-4 weeks until fingerlings reach 5-10 cm.
o Transfer fingerlings to grow-out ponds or tanks.
Lesson 5: Feeding and Nutrition
Feed Types and Formulation:
o Natural Feed: Plankton, algae, and detritus.
o Supplemental Feed: Rice bran, cornmeal, and agricultural by-products.
o Commercial Pellets: Formulated feeds with balanced protein, fats, and vitamins.
Feeding Practices and Schedule:
o Feed 2-3 times daily, adjusting quantity based on fish size and feeding behavior.
o Feed conversion ratio (FCR) should be maintained at 1.5 - 2.0.
Feeding Management:
o Avoid overfeeding to minimize water pollution.
o Observe feeding behavior to monitor fish health and growth.
Lesson 6: Health Management and Disease Control
Common Diseases and Parasites:
o Bacterial Infections: Aeromonas, Streptococcus.
o Fungal Infections: Saprolegnia.
o Parasitic Infestations: Ichthyophthirius (White Spot).
Disease Prevention and Control:
o Maintain good water quality and hygiene.
o Use probiotics and immunostimulants.
o Implement quarantine for new stocks.
Treatment Methods:
o Salt baths, antibiotics, and antifungal treatments as needed.
Lesson 7: Harvesting and Post-Harvest Handling
Harvesting Techniques:
o Partial or complete harvesting using nets or draining ponds.
o Size at harvest: 250-500 grams per fish.
Post-Harvest Handling:
o Sorting and grading based on size and quality.
o Proper icing and cold storage to maintain freshness.
o Value-added processing (e.g., fillets, smoked tilapia).
Lesson 8: Economic Importance and Marketing
Economic Value and Profitability:
o High market demand for fresh and processed tilapia products.
o Income opportunities in local and export markets.
Marketing Strategies:
o Direct selling to consumers, markets, and groceries.
o Value addition and branding for competitive advantage.
Challenges and Opportunities:
o Market competition and price fluctuations.
o Opportunities in organic and export markets.
Lesson 9: Activities and Assessments
Field Activity: Hands-on experience in pond preparation and stocking.
Practical Exercises: Feeding management and water quality monitoring.
Quizzes and Assessments: Quiz on biology, culture techniques, and marketing.
Project: Develop a business plan for a tilapia farming venture.
