< Previous06shrimptails | shrimpin’ ain’t easy10shrimptails | sourcing updates introductionthis third edition of ShrimpTailS for 2018 contains sourcing updates on vietnam, india, bangladesh, indo-nesia and ecuador. they provide the most up-to-date information in the form of a review of the previous 6 months and an outlook for the rest of the year. they include detailed regional information for each coun-try, as well as country-wide production and export trends, company news and international trade issues, amongst other relevant topics.actual scenario varies among the main producing countries.vietnam a moderate outlookVietnamese farmers are confront-ed with the monsoon season which starts in early October. Although farmers who grow their shrimp in more controlled production sys-tems might be willing to prolong the grow-out period a bit further into the monsoon season and might also have decided to stock a bit later than in previous years, many small-scale farmers with less controlled production sys-tems will have stocked in July and will harvest from mid-September onwards. Throughout the country, it is reported that farmers have not stocked at full scale as in July there was continuing uncertainty about the price developments and farmers were reluctant to take too much risk. As a result of the above, we expect that this year’s second harvest will be spread a bit more from mid-September to mid- November. ShrimpTails antici-pates Vietnam’s production vol-ume to be below the second crop of 2017.introduction to sourcing updates farm gate price portal looking backsloWer supplies and price recoveryFarmers across Asia had harvest-ed most of their produce by early July and, as a result, throughout Asia shrimp supplies have slowed down during July, August and ear-ly September. Larger independent and integrated corporate farms continued to produce in order to keep their factory and programme business with European and US retail running. Independent small-scale farmers, however, after having lost money on the ﬁrst crop, decided to delay or to only partially stock their ponds for a second crop of the year. India and Vietnam, where production is dominated by small-scale independent farmers, have been heavily aﬀected. Farm gate prices were driven up by competition among exporters for the remain-ing harvests in July and August. However, as the downward price trend in the second quarter of 2018 caused many farmers considerable losses, they were hesitant with responding to the price recovery. It was not until the end of August that prices had recovered to such a level that farmers could realize a decent margin on production and were mo-tivated to produce again. Ecuador, where production is dominated by corporate farms, was not so much aﬀected because of this reason, and overall continued to produce at a good pace. looking ahead In general, the production scenar-io for the coming months will be determined by weather conditions on the one hand, and market price developments on the other. The Willem van der Pijl 11shrimptails | sourcing updates introductionindia a delayed harvestIndian farmers were encouraged by the fact that farm gate prices continued to increase in August. Although demand for post-larvae already started to increase from the beginning of August onwards, hatcheries still had to get their production up to speed. It was only by the end of August that hatcheries were ﬁnally ready to sell, and major post-larvae supply started to reach farms from the ﬁrst days of September onwards. It is reported that farmers in most areas of the country have now stocked their ponds at normal densities. It is anticipated that farmers aim to partially harvest most of their crop after about 70 days of culture from mid-Novem-ber onwards. They will likely try to grow the remainder a bit longer, into early December, bringing larger sizes on the market in the ﬁrst weeks of that month. The eventual size of India’s second harvest will depend on weather conditions and disease outbreaks, which are reportedly already negatively impacting production from the recently stocked ponds. Whether the harvest is big or smaller than expected, it remains to be seen how the market will respond to India’s second crop hitting the market this late in the year.indonesia business as usual By the time global market prices hit bottom earlier this year, Indo-nesian farmers had often already sold their shrimp, in contrast to other countries where farmers were still growing their shrimp at that point. Even more beneﬁcial were this year’s Eid al-Fitr holidays (following Ramadan) as these con-stituted the much-needed impetus for Indonesia’s shrimp farmers. Covering most of June, the holidays had a positive impact on price re-covery, after which farmers across the country, returning from their holidays, felt ready to embark on a new crop. The majority of farmers have stocked their ponds in early July and started to harvest from mid-September. Larger sizes are expected to be harvested from early October onwards and harvests will be ﬁnished by the end of October. Larger sizes will be scarce, however, as farmers are afraid of the spread of White Feces Syndrome aﬀecting the later stage of production. Once farmers have harvested their ponds, they are expected to immediately stock for a third crop, which will be harvested in January 2019, just before the arrival of the monsoon season in February. bangladesh season coming to an endBlack tiger shrimp (P. monodon) farmers in Bangladesh have not been immune to the global price slump either. In June, prices for the 40-50 count batches were already levelling with or just under the production costs for farmers. August and September are the main harvest months, and therefore the supply of 40-50 count shrimp grew further. This declined the farm gate prices even more, and in mid-September, they were far below the production costs. Only the 20 count per kg shrimp have so far maintained a stable and good price. Another point for potential concern is related to the drop in post-larvae production in June and July. Normally, Bangladeshi farmers stock their ponds continuously throughout the season, but due to the lack of post-larvae, restocking could only continue from August onwards. As the season runs until November, this will certainly lead to an even larger supply of small sizes. Therefore, it is unlikely that prices will increase nearer the end of the season. Fortunately, though, domestic demand is growing and local markets fetch better prices. Nevertheless, farmers will strug-gle to make ends meet this year.Altogether, ShrimpTails expects that global shrimp production will only see a slight increase in 2018. While the ﬁrst half of the year showed an upward trend in most producing countries of up to +25%, the shockwave of low prices due to oversupply and farmers’ initial response – harvesting early and delaying restocking – to this price slump will continue to be felt, despite the current upward trend. Only production in Vietnam might show a negative growth compared to 2017. In India, Indonesia and Ecuador, we expect that by the end of the year, the production volume is likely to remain at least ﬂat but might even show mod-erate growth compared to 2017. Across countries in 2018, there is a continuous tendency of farmers to harvest at small sizes, resulting in a global shortage of larger sizes. Prices are likely to stay high until the end of October but might de-crease, especially for smaller sizes, from November onwards. How-ever, ShrimpTails sources, among which Robins McIntosh, senior vice president at CP Foods, expect that lower price levels might be the new reality for the future.06shrimptails | shrimpin’ ain’t easy12shrimptails | farm gate price portalpre-register for the price portal seafood-tip.com/price-portal-registercomparison of farm gate prices (in usd) of black tiger shrimp in vietnam and bangladeshKhulna, Bangladesh Ca Mau, Vietnam 7 6.565.554.523/730/706/0813/0820/0827/0803/0910/09comparison of pacific White shrimp prices for 60 pieces per kg in inr in different indian statesAndhra PradeshWest Bengal Gujarat 325 30027525022520023/730/706/0813/0820/0827/0803/0910/0990.000 80.00070.00060.000pacific White shrimp prices (in idr) in east java40 pieces per kg60 pieces per kg 100 pieces per kg 23/730/706/0813/0820/0827/0803/0910/09launch of farm gate price portalShrimp prices all over the world ﬂuctuate continuously. While Paciﬁc white shrimp (L. vannamei) prices may drop in one part of India as harvests are starting, prices may be on the rise in another part of India where the harvesting season is coming to an end. And while black tiger shrimp (P. monodon) prices in Bangladesh may be stable, they may suddenly decrease in Vietnam if farmers harvest early because of heavy rains in Cà Mau. With its new farm gate price portal, STIP and partners – Jala, AquaConnect, Fresh Studio, Solidaridad and Veriﬁk8 – support you in always having the latest prices in Indonesia, India, Vietnam, Bangladesh and Thailand at hand. More origins will follow soon. For more information, e-mail email@example.com. 13shrimptails | added water to frozen shrimpin april 2018, dutch newspaper de VolkS-kranT wrote that the dutch food safety authority (nvwa) would start imple-menting the eu regulation on added water to meat and fish products more strictly from 11 July 2018 onwards, af-ter it was discovered that added water was often not correctly declared on as an ingredient on the label. the eu-ropean regulation on the provision of food information to consumers (regulation (eu) no. 1169/2011) requires for all packaged products to have a declaration of ingredients. in the case of fish, for instance, this entails a declaration of the amount of fish present as a percentage of the product’s final weight. however, as there is no clear definition of the natural water content of fish and shrimp, measuring the added water is difficult. this is not a new issue. already in 2014, saskia van ruth, professor of food authenticity at wageningen university in the nether-lands, expressed the “growing concern regarding the correct composition and labelling of seafood”. to-day, this issue is at the top of the agenda of eu shrimp importers since authorities in the netherlands and in germany have recently started to enforce the regula-tions more stringently.example, 8% water is added, the label should read 92% shrimp, wa-ter, followed by any other ingredi-ents. In the case of processed ﬁsh or shrimp products, if less than 5% water is added, the order in which water is mentioned on the ingredient list is not important. However, if more than 5% water is added, water should not only be mentioned in the right order on the ingredient list, but it also has to be stated explicitly in the name of the product, which should read, for example, “shrimp with added water”. As of 11 July 2018, these regulations are being implement-ed more strictly. In Germany, they take it a step fur-ther. A ShrimpTails source explains that the state level veterinary experts there have made slightly labelling requirements vs. recommendations in the netherlands and germanyThe NVWA’s spokesperson ex-plained to ShrimpTails that when speaking of unprocessed ﬁsh or shrimp products in the Nether-lands, the current regulations specify that water should always be mentioned on the ingredient list in the order of its share of the total weight of the product com-pared to other ingredients. If, for added water to frozen shrimp and eu labelling regulation if more than 12% Water is added, the seller is no longer alloWed to name the product as shrimp in germany”06shrimptails | shrimpin’ ain’t easy14shrimptails | added water to frozen shrimpone. From his perspective, the discussion needs to be about water that is intention-ally added to the shrimp within the processing establishment, i.e. by soaking, just before packing and freezing. Unfortunately, how-ever, it is close to impossible to measure the protein and moisture content of shrimp when it enters the factory as it changes when processed into various product types. The moisture content of the raw material on arrival depends on many factors such as freshness of the shrimp, whether it has been frozen and how long it has been kept on ice. diﬀerent recommendations to the national authorities compared to the Netherlands. Added water of up to 12% is in line with the NVWA requirements, but if more than 12% water is added, the seller is no longer allowed to name the product as shrimp in Germany. Instead, a product with more than this amount of added water should be labelled a “preparation from” shrimp. The consequences of this are far-reaching, aﬀecting not only consumer perception but also the customs code under which the shrimp product has to be imported. Preparations from ﬁsh or seafood fall under HS16 instead of HS03 and, as such, are subject to higher import duties that in-crease the price of the product. So importers save money on selling actual shrimp meat, but pay more money to get their shrimp with added water into Germany. The NVWA tells ShrimpTails that such stringent measures are not (yet) taken in the Netherlands, but the name of the product should not be misleading for consumers. Hence, if more than 12% water is added, and if a product is clearly a prepa-ration of a natural product, this should be reﬂected appropriately in the product’s name.sipa’s outlookThe diﬀerent approach of the Ger-man and Dutch authorities shows that there is no uniform strategy towards the topic of added water among EU member states. Shrimp-Tails decided to ask the Seafood Importers and Processors Alliance (SIPA), which represents many of the EU’s big shrimp importers, for their opinion on the issue. Olivier Hottlet, SIPA’s secretary, explains that, from their perspective, the recommendation of the German veterinary experts to let shrimp with more than 12% added water be imported under HS16 instead of HS03 would technically be illegal. As far as he is aware, adding water to a product does not fall under the EU deﬁnition of the HS16 customs code – the EU authorities would have to adjust customs law to meet Germany’s current standard, in-stead of the other way around. That said, Hottlet argues that the matter of added water is a complicated preparations from fish or seafood fall under hs16 instead of hs03 and, as such, are subject to higher import duties” 15shrimptails | added water to frozen shrimpIf the EU member states want to do something about this issue, it should be done at EU level, with the active cooperation of the third countries where most of the processing is being done, and it should moreover be based on sound scientiﬁc evidence. For one, Hottlet argues, rather than insist-ing on labelling the exact percent-age of water (or shrimp) – which is “impossible to determine with scientiﬁc certainty a posteriori” – the authorities should focus on the other labelling requirements, in particular the list of ingredients and the nutritional value – anoth-er area prone to fraud and much easier to tackle. The ingredient list of many “soaked” (for instance peeled) shrimp products may indicate something like “shrimp, E452, salt” and purposefully omit “water”, but as adding E452 (i.e. polyphosphates) and salt means that the shrimp will soak up water, water is always automatically present as well. Alternatively, the ingredient list may correctly list “water”, but the consumer is mis-led by the nutritional value, which may indicate that the product contains 22 g of protein while it is actually only 13 g.Moreover, Hot-tlet argues, the EU has other things to worry about and explains that SIPA members would prefer them to focus on these issues before tackling the complex issue of added water. For instance, widespread fraud with glazing and net versus gross weight labelling is still a big problem for the north-western European market. Especially in the food service segment, repre-senting about 70% of the frozen shrimp market in countries like Belgium or Germany. To Hottlet, it’s surprising that weight fraud is still such a considerable prob-lem, because there have long been commonly accepted scientiﬁc methods (e.g. the Codex Alimen-tarius) to measure how much shrimp is left after getting rid of the glazing. The only reason for some companies to mislabel their product with an incorrect net weight is to manipulate the price: any small percentual decrease in net weight as compared to what is labelled can make a big diﬀerence in the market. clear definitions and an eu uniform approach neededReturning to the topic of added water, Van Ruth explains that one of the main challenges for the seafood industry and authorities in the EU is that the EU regulations for ﬁsh and seafood, compared to those for, for example, poultry, are not so clearly deﬁned. Especially with regard to natural moisture content, as there is no clear deﬁni-tion of the maxima for individual species of ﬁsh and shrimp which authorities can accept. Of course, this is also understandable as there are so many diﬀerent species of ﬁsh and seafood that all have their own characteristics. Let alone taking account of natural varia-tions in moisture content, or of the diﬀerence in moisture content of head-on shell-on (HOSO) versus headless shell-on (HLSO) shrimp. Normally, Van Ruth emphasizes, the authorities look for excesses. The main goal for importers is to take care not to mislabel or inten-tionally deceive. Moreover, there is still much discussion within the EU about how added water should be declared and how to go about measuring this in the ﬁrst place. ShrimpTails will continue to follow the debate…if the eu member states Want to do something, it should be done at eu level, With the active cooper-ation of the third coun-tries Where most of the processing is being done”sourcing updateecuadorlooking back at June-august of this year, it seems that ecuador has not been able to escape the influence of the global price slump in the shrimp industry. even though production and export levels still remained higher than the corresponding months in 2017, prices have been dropping to historically low levels, making it hard for ecuador to maintain the growth rate of the past five years. Jasmijn Vennemanel oroguayasmanabiesmeraldas16shrimptails | ecuador sourcing updatelooking backStatistics of the Cámara Nacional de Acuacultura (CNA) show that in May-August 2018, overall ex-ports of Ecuador continued to grow both in val-ue and volume compared to the same months in 2017. Especially April and May marked extraordi-narily high exports of respectively 53,000 tonnes ($315m value) and 53,500 tonnes ($312m value). These months mark an average 25% increase in volume, in other words, an increase of more than 10,000 tonnes and $60m, compared to the same months in 2017. An explanation for the unusually high exports in April and May could be that Ecuadorian exporters anticipated a further decrease in prices inﬂuenced by the global price slump of Paciﬁc white shrimp (L. vannamei), and decided to export sooner to fetch a better price for their products, which was indeed the case. The average export price for Ecuadorian Paciﬁc white shrimp, as reported by the CNA, has been declining since March 2018, reaching a price level of $6.21/kg in August 2018. This is the lowest level reported in two years, having dropped to more than two dollars less than the highest level re-ported in four years, which was $8.33/kg in 2014. This drop in prices especially aﬀects the small and medium-sized farmers and packers that are struggling to cover production costs and evap-orating margins. Even though farm gate prices have currently started to rise again to $5.10/kg, this price level does not give them enough margin to cover their production costs, as the required minimum margin would be $1.20/kg on top of the farm gate price. This situation may result in lower stocking densities at small and medium-sized farmers and packers. In contrast, ShrimpTails sources at bigger exporters conﬁrm that the drop in prices causes them concern, but that it is a part of the market dynamic they have to work with. As demand is still there, the bigger exporters are conﬁdent to recover from this, be it at a lower growth rate than expected. Judging by the slight decrease in export numbers (from 44,420 tonnes and a value of $281m in July to 44,195 tonnes and a value of $271m in August), the lower prices however do not really seem to aﬀect the export, for which these ﬁve big ex-porters are mostly responsible.Looking at export statistics, Asia contributed to 60% of total Ecuadorian exports in January- August 2018 (a 5% increase from the same peri-od in 2017). China continues to be the backbone of the Ecuadorian exports, making up 18% of total exports in the ﬁrst eight months of the year (with a value of $363m); an increase of 470% compared to the same period in 2017. Vietnam’s contribution to the export continued to drop with 4% to 41% of total exports, with a value of $871m, in comparison with the same period in 2017. Of course, exports to Vietnam are almost entirely destined for the Chinese market, making China the single largest destination of Ecuador-ian shrimp with roughly 60% of its export. The overall contribution of the EU’s 23% market share and its biggest export markets Spain, Italy and France did not show drastic changes. Coun-tries to watch are Germany and Greece, which continue to grow at a fast pace in relative and absolute terms. The overall market share the US in Ecuador’s exports declined from 17% in the ﬁrst eight months of last year to 15% in the same period this year. In absolute terms, the export value of Ecuadorian shrimp in the US increased by 1% while the export volume decreased by 2%. 17shrimptails | ecuador sourcing update In October, shortly after the Global Outlook for Aquaculture Leadership (GOAL) conference (25-27 September in Guayaquil), the AquaExpo 2018 will take place in Ecuador. In this quarterly conference, organized by the Cámara Nacional de Acuacultura (CNA), national and international speakers participate in addressing topics related to the improvement of sustainable aquaculture practices. The conference will be combined with a commercial exhibition showcasing innovation and technology products and services for the aquaculture sector. The SSP programme has gradually been developing since its launch in March 2018 in cooperation with, amongst others, CNA, and is now in the last phase of formalizing the SSP qualiﬁcation. Camposano states that the aim is to have the ﬁrst farms qualiﬁed with SSP criteria by December 2018. Once shrimp from these farms are available, the next phase can start, which entails developing a campaign and marketplace for SSP shrimp. Camposano also disclosed that during the AquaExpo an important announcement will be made together with partners IDH and ASC. On 1 June 2018, the ban on Ecuadorian imports into Brazil was reinstated, after only being lifted since international tradeaquaexpo 15-18 october 2018 sustainable shrimp partnershipbrazil pacif c white shrimp january february march april may june july august september october november decemberecuadorharvestingcalenderlooking aheadWith a slight recovery in price and export ob-served in July, in August export volume and value declined again. It will be interesting to see how this trend will develop in the next coming months. Even though prices are rising in major sourcing countries such as India, a steep price increase is not yet detected in Ecuador. José An-tonio Camposano, president of CNA, states that the current price level is very diﬃcult to work with and will certainly contribute to Ecuador not being able to keep up with its expected growth rate, even if production and export volumes are decent. Camposano anticipates the eﬀect of the lower prices to continue in September-Novem-ber with production levels not exceeding 45,000 tonnes until December, which would mean production in these months will not exceed levels of 2017. A ShrimpTails source at a big Ecuadorian ex-porter is slightly more positive, mentioning that despite the devaluation of the renminbi caused by the trade war with the US, demand in China is ﬁrm and domestic production in China was the worst in years. In early September, other sources mentioned that Chinese importers seem to act more cautiously in the market, being worried about prices dropping globally, which would leave them with high-priced stock. Taking all this into account, together with EU demand for Christmas and the peak of Chinese demand for Chinese New Year in sight for November, an increase in export will most likely sustain the recovery and ShrimpTails sources are expecting an upward trend towards the end of the year. The overall conclusion among ShrimpTails sources in Ecuador is that the price recovery in particular will be the determining factor in the coming months for Ecuadorian production and export to return to their former high level. With the circumstances becoming increasingly dif-ﬁcult, especially small and medium-sized com-panies will have to be resilient. All ShrimpTails sources mention that, in order to cope better with these situations in the future, the Ecuador-ian industry needs to decrease its dependency on China, diversify its markets and move away from commodity shrimp. One of the ways to achieve this are initiatives such as SSP, which decommodiﬁes shrimp and targets higher-value markets. However, it remains to be seen how successful these initiatives will be. In addition, the Ecuadorian government supports the aqua-culture sector, having approved the economic development law on 24 August 2018, which gives shrimp producers access to a zero VAT tariﬀ for the acquisition of supplies and equipment. This should boost investments in the Ecuadorian shrimp industry and support the further growth of the sector. the beginning of 2018. After the Supreme Court ruling in June, Ecuador has imposed retaliation measures. It has now decided to take Brazil to the World Trade Or-ganization (WTO) for the “illegal use of health barriers against the entry of Ecuadorian shrimp into Brazil”. Brazil rejects the Ecuador-ian protectionism claim and states that it does not deliberately ban Ecuadorian shrimp, but only tries to protect its own industry and market. To be continued.18shrimptails | machine vs manual peelingwhen entering a shrimp processing facility in asia, it’s always fascinating to see hundreds of women peeling vast volumes of shrimp. these women are believed to be more precise in peeling shrimp than men because of their smaller hands and better accuracy. critics of the shrimp industry tend to highlight the working con-ditions of these women who work long shifts, some-times with bare hands, and are often at the lowest pay scales. the questionable working conditions, on top of increasing labour costs and a growing scarcity of skilled labour, are a challenge for shrimp processors around the world. in the era of automation, a logical thought would be to replace the thousands of work-ers with a couple of shrimp peeling machines. although such machines have been developed and have been in use in the us since the 1950s, so far peeling machines in shrimp processors in asia are still the exception. to peeling various styles that are typically done through manual peeling. As all parts that the com-panies use in their machinery are fully patented, other companies are not allowed to copy them. When asked about where the two companies sell their machinery, it is clear that demand is driven by those countries where labour costs are high. Laitram’s team told ShrimpTails that its main customer base is located in the US, Canada and Europe. In Asia, Laitram claims to have 40 custom-ers, mainly in Thailand. Laitram’s team considers it likely that it’s only a matter of time before more shrimp processors in Asia invest in peeling machines. Jonsson cur-rently has 17 clients in Thailand and about a dozen in both Ecuador and Mexico. The company reports continued sales as their existing clients are expanding their ma-chine peeling lines. As Thailand is the country with the ﬁfth highest labour costs in Asia, machines can easily be more lucrative. This is in contrast to other major shrimp-producing countries in the region such as Vietnam, India and Indonesia, where labour costs laitram machinery and gregor Jonsson inc.: de-veloping peeling machines since the 1950sTwo signiﬁcant players dominate the warmwater shrimp machine peeling industry: Laitram Ma-chinery and Gregor Jonsson Inc. Both companies are based in the US and have been developing shrimp peeling technology since the 1950s. While Jonsson focused on developing a peeling machine that could peel in various styles, Laitram limited itself to devel-oping machines that only pro-duce wholly peeled and deveined shrimps. Both industry players can deliver production lines which process client-speciﬁc volumes. However, in a 2013 study about the cost of adding a peeling and dev-eining line to an existing shrimp processing line (NC State Uni-versity), Laitram’s team advised a minimum volume of 2 million kg of shrimp processed annually to achieve a return on investment. With a modular setup, Jonsson’s systems can handle all quanti-ties, but its peeling machines are most competitive when it comes machine vs manualpeeling of warm- water shrimp: a future for asia?19shrimptails | machine vs manual peelingare still lower and where cost is thus less of an argument to make the transition to machine peeling.limitations of the current technologyThe primary challenge for devel-oping shrimp peeling machines is to design equipment that results in equal or higher yields than for manually peeled shrimp. Machine peeled shrimp should have the highest number of whole seg-ments and should have no shell re-maining on the meat after peeling. Laitram’s team told ShrimpTails that their automated shrimp peel-ing lines are set up in a unique way, where various devices combine multiple steps, such as beheading, peeling and deveining, in one pro-cess. The eﬃciency of Laitram’s machine peeling setup, combined with a service team that helps the client, who is always directly involved, to continually optimize the processing line, ensures that there’s a good chance that yields equal to those of manually peeled shrimp can be achieved. Jonsson’s systems can peel and devein headless shrimp according to eight diﬀerent styles, depend-ing on the client’s needs. Like Laitram, Jonsson sends its service team all over the world to assist in the on-site training of the client’s personnel. When ShrimpTails enquired about the performance of their machines, Jonsson’s team replied that the eﬃciency of their systems equals or surpasses man-ual peeling. A double blind study reported that participants could not tell which shrimp were manu-ally peeled and which were peeled by Jonsson’s systems.A crucial step in the process of peeling shrimp is softening the connection between the shell and the shrimp meat. In order to do this, shrimp pro-cessors tradition-ally age their shrimp on ice or in brine for many hours after harvest. Unfortunately, such treatments can have a negative impact on the shrimp quality with regard to taste, texture and colour. Jonsson conﬁrms that they recommend their customers to age shrimp for several hours when freshly harvested from the pond. If it concerns defrosted shrimp which is repro-cessed, though, this aging is not required. Innova-tive technologies, much less aﬀect-ing the quality, are currently being researched. Examples of technologies being developed include the use of high pressure, microwaves, enzymes and ultrasound. So far, the indus-try only employs these technolo-gies on an experimental scale. Another obstacle is that not all shrimp species are suitable for the peeling machines currently on the market. Jonsson claims that their equipment can process all warm-water species as long as heads are removed prior to peeling. The company therefore maintains that their machines have no limitations and can peel all varieties of warm-water shrimp, from 10/15 to 71/90 count per pound headless shell-on (HLSO) sizes. In contrast, Lait-ram’s machines are designed to peel head-on shell-on (HOSO) shrimp, but in the case of Paciﬁc white shrimp (L. vannamei), it is better to manually remove the heads before peeling. According to Laitram, Paciﬁc white shrimp has signiﬁcant fat residue present in the head and as this fat can impact the shrimp’s quality, the compa-ny recommends to only machine peel these shrimp after the heads have been removed manually. Moreover, some other, mainly coldwater, species need to be laitram believes there’s a good chance that yields equal to those of manu-ally peeled shrimp can be achieved.” Next >
You are reading the ShrimpTails magazine for free. Please leave us your e-mail and name so we can keep you posted on ShrimpTails and STIP news.