• The TUGBBS forums are completely free and open to the public and exist as the absolute best place for owners to get help and advice about their timeshares for more than 30 years!

    Join Tens of Thousands of other Owners just like you here to get any and all Timeshare questions answered 24 hours a day!
  • TUG started 30 years ago in October 1993 as a group of regular Timeshare owners just like you!

    Read about our 30th anniversary: Happy 30th Birthday TUG!
  • TUG has a YouTube Channel to produce weekly short informative videos on popular Timeshare topics!

    Free memberships for every 50 subscribers!

    Visit TUG on Youtube!
  • TUG has now saved timeshare owners more than $21,000,000 dollars just by finding us in time to rescind a new Timeshare purchase! A truly incredible milestone!

    Read more here: TUG saves owners more than $21 Million dollars
  • Sign up to get the TUG Newsletter for free!

    60,000+ subscribing owners! A weekly recap of the best Timeshare resort reviews and the most popular topics discussed by owners!
  • Our official "end my sales presentation early" T-shirts are available again! Also come with the option for a free membership extension with purchase to offset the cost!

    All T-shirt options here!
  • A few of the most common links here on the forums for newbies and guests!

Meet the Father-Son Farmer Duo Revolutionizing Ontario's Shrimp Business


TUG Member
Jun 6, 2005
Reaction score
Resorts Owned
Meet the Father-Son Farmer Duo Revolutionizing Ontario's Shrimp Business - by Chris Nuttall-Smith/ Food/ Life/ The Globe and Mail/ theglobeandmail.com

"Paul Cocchio’s introduction to inland shrimp farming did not go well. There is no manual, after all, for converting a rural Ontario hog barn into a temperature-stable complex of tropical saltwater shrimp pools – nobody had ever tried it before him. And it’s a surprisingly finicky business growing baby crustaceans, each of them translucent and about the size of an eyelash, into the sort of full-sized, sweet-flavoured specimens that could grace a proper seafood plate.

Cocchio, who had spent most of his life raising pigs and dairy cows and farming his 450 rolling acres, and who had devoted his years so far to the terrestrial and the visible, could barely keep the tiny things alive.

They got sucked into water pumps. They got wiped out from over- and underfeeding; a few grams of food either way spelled certain doom. Last winter, his hot water heaters all gave out.

After years of planning and construction – not to mention the two years it took to have Pacific white shrimp added to the list of species that can be legally farmed in Ontario – the 49-year-old farmer nearly gave up.

“When you’re putting 12,000 shrimp in one of those starter tanks and getting only 500 of them to survive, that’s not great,” he said.

But on a sunny afternoon this month, as his son – and business partner – Brad, swished a net through one of the barn’s ponds, it filled with glistening, fighting, fully grown shrimp. Cocchio looked for all the world like a man who’d discovered the tip of a diamond seam under his living room rug...."


Farmer Paul Cocchio of Campbellford, Ontario shows off one of the Pacific white shrimp he sells to Toronto restaurants. (Photos by Kevin Van Paassen for The Globe and Mail)