University of the Virgin Islands, Albert A. Sheen Campus

St. Croix, USVI  

Each workshop has reached its registration limit (3/18/2013). Workshops are not held June - November because of hurricane season and the possibility that a storm could disrupt system operation before the workshop or our ability to conduct a workshop under hurricane conditions. 

UVI Aquaponics Facebook Group

Program - 3-day course that will provide in-depth knowledge of the principles and practical application of the aquaponic system that has been developed at the University of the Virgin Islands. Participants will be introduced to the system design that maintains water quality by hydroponic plant culture (aquaponics), Fish production instruction will be conducted using both the Nile tilapia (Oreochromis niloticus) and red tilapia. Hydroponic plant production will focus on vegetables, culinary herbs and ornamental flowers.

Instruction - Each day will include a half-day of classroom lecture and a half-day of hands-on field work. Participants will learn the technology through presentation of the theory and practical skill development. Each student will be given a USB Flash Drive of reference materials and course content. Water quality labs will cover the methods of analysis and the use of water quality test kits. Field work will include fish handling, vegetable production and system operation.

Fee - Registration is required.  The course fee is $600.  Your registration will be confirmed by email upon receipt of payment.  The number of participants is limited and early registration is recommended.  The course fee does not include transportation to St. Croix, lodging, meals or local transportation.

Facilities - UVI is located in the heart of beautiful St. Croix. The Aquaculture Program operates fifteen research-scale systems (six aquaponic and nine biofloc) as well as commercial-scale aquaponic and biofloc systems, a fry sex-reversal system, a recirculating system for fingerling rearing and a purge system. The program annually produces about 20,000 lbs. of tilapia and a variety of vegetables.

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