Growth rate: Vannamei can grow as fast as monodon up to 20g and typically grow faster (1-1.5 g/week) than monodon (1g/week), but growth rate slows after reaching 20g, making production of large-sized shrimp slower.

Stocking: Vannamei are easier to culture in very high densities (typically 60-150/m2, but up to 400/m2) than monodon, which can be aggressive. But very high stocking densities require high control over pond/tank management practices and is a high-risk strategy.

Feed: Vannamei require lower protein feed (20-35%) than monodon, resulting in a reduction in operational costs and amenability for closed, heterotrophic systems. Food conversion ratios (FCRs) are lower at 1.2 compared to 1.6.

Temperature: Although vannamei will tolerate a wide range of temperatures, they grow best between 23-30 deg C, with the optimum for growth being 30 deg C for small (1g) and 27 deg C for larger (12-18g) shrimp. They will also tolerate temperatures down to 15 deg C and up to 33 deg C without problems, but at reduced growth rates. This greater temperature tolerance of vannamei may also be a reason why farmers have perceived this species to be more resistant to white spot syndrome virus relative to monodon. However, recent experience in Thailand, Ecuador and elsewhere has shown that when water temperatures decline to less than 30 deg C, increased problems with viral diseases occur not just with monodon, but equally with vannamei.

Markets: Vannamei are generally preferred in the US market over monodod due to taste, but there is strong local demand for white shrimp in Asia. Meat yield is higher for vannamei (66-68%) than for monodon (62 percent), but monodon can grow to a larger size, commanding a higher price than vannamei. There is also high competition on international markets for vannamei as production is worldwide.

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